课堂早餐对参与度和食物浪费的影响。
Impact of Breakfast in the Classroom on Participation and Food Waste.
机构信息
Department of Nutrition and Health Care Management, Appalachian State University, Boone, NC.
Department of Nutrition and Health Care Management, Appalachian State University, Boone, NC.
出版信息
J Nutr Educ Behav. 2019 Jul-Aug;51(7):893-898. doi: 10.1016/j.jneb.2019.04.015. Epub 2019 May 15.
OBJECTIVE
To investigate differences in school breakfast participation and food waste in 1 school district before and after the adoption of Breakfast in the Classroom.
METHODS
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.
RESULTS
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.
CONCLUSIONS AND IMPLICATIONS
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.
目的
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。
方法
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。
结果
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%。
结论和意义
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。
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