Department of Nutrition and Health Care Management, Appalachian State University, Boone, NC.
Department of Nutrition and Health Care Management, Appalachian State University, Boone, NC.
J Nutr Educ Behav. 2019 Jul-Aug;51(7):893-898. doi: 10.1016/j.jneb.2019.04.015. Epub 2019 May 15.
To investigate differences in school breakfast participation and food waste in 1 school district before and after the adoption of Breakfast in the Classroom.
Using a pretest-posttest design, participation and food waste were measured from 7 elementary schools in a rural area of southwest Virginia during the 2014-2015 school year. Participation and waste were measured on 4 days in each school (twice before and twice after Breakfast in the Classroom implementation) using the quarter-waste method.
Across all schools, food waste decreased from 43.0% to 38.5% with Breakfast in the Classroom, with significant decreases for entrée items, juice, and savory snack foods (P < .01). Fruit and cheese items generated the greatest amount of food waste at 58.2% and 49.0%, respectively.
Breakfast in the Classroom may be an effective tool to decrease food waste while improving dietary intake. Future research is needed among more diverse populations.
调查课堂早餐实施前后，某学区内学校早餐参与度和食物浪费情况的差异。
本研究采用前后测设计，于 2014-2015 学年，在弗吉尼亚州西南部一个农村地区的 7 所小学中，使用 quarter-waste 法，在每个学校的 4 天（课堂早餐实施前后各 2 天）内，对参与度和浪费情况进行测量。
在所有学校中，课堂早餐使食物浪费从 43.0%降至 38.5%，其中主菜、果汁和咸味零食的浪费量显著减少（P <.01）。水果和奶酪的浪费量最大，分别为 58.2%和 49.0%。
课堂早餐可能是减少食物浪费、改善饮食摄入的有效工具。未来需要在更多不同人群中开展研究。
