Associate Professor, Food and Health Lab / Department of Health and Human Development, Montana State University, 344 Reid Hall, Bozeman, Montana, 59717, USA.
Director, Montana Team Nutrition / Department of Health and Human Development, Office of Public Instruction / Montana State University, 325 Reid Hall, Bozeman, Montana, 59717, USA.
J Sch Health. 2020 Sep;90(9):718-723. doi: 10.1111/josh.12932. Epub 2020 Jul 26.
Few studies document milk selection and waste among high school lunch programs.
This observational research assesses the types of milk selected and wasted among 5 Montana high school lunch programs. Over 6 days across the 2014-2015 school year, 3842 milk cartons were collected. Direct weighing was used to assess the ounces of milk wasted and consumed by milk type. Outcomes included the number of milks selected by type at each school, ounces of milk consumed and wasted on average per student. Descriptive and inferential statistics were used to assess demographics of school lunch participation, milk consumption and waste, and the amount of waste per type of milk.
Students were most likely (p < .05) to select fat-free flavored milk, followed by 1% plain milk, and fat-free plain milk. Fat-free flavored (mean = 0.86, SD = 0.55) was the least wasted, followed by fat-free plain (mean = 1.08 oz, SD = 1.55), and 1% plain (mean = 1.26 oz, SD = 1.02).
Across all milk options, milk waste was low. The findings indicate that high school students are more likely to select and consume greater amounts of, and waste less, fat-free flavored milk.
很少有研究记录高中生午餐计划中的牛奶选择和浪费情况。
本观察性研究评估了蒙大拿州 5 个高中午餐计划中选择和浪费的牛奶类型。在 2014-2015 学年的 6 天内，收集了 3842 盒牛奶纸盒。直接称重用于评估每种牛奶类型的浪费和消耗的盎司数。结果包括每种学校选择的牛奶类型数量、平均每个学生消耗和浪费的牛奶量。描述性和推断性统计用于评估学校午餐参与率、牛奶消费和浪费以及每种牛奶类型的浪费量的人口统计学数据。
学生最有可能（p < .05）选择无脂风味牛奶，其次是 1% 纯牛奶和无脂纯牛奶。无脂风味（均值=0.86，标准差=0.55）浪费最少，其次是无脂纯牛奶（均值=1.08 盎司，标准差=1.55）和 1% 纯牛奶（均值=1.26 盎司，标准差=1.02）。
在所有牛奶选择中，牛奶浪费量都很低。研究结果表明，高中生更有可能选择、消费更多、浪费更少的无脂风味牛奶。
