在全国学校午餐计划中，给蔬菜添加香料和草本植物，这增加了一所位于城市、经济条件差且主要为非裔美国人的高中的蔬菜摄入量。
The addition of spices and herbs to vegetables in the National School Lunch Program increased vegetable intake at an urban, economically-underserved, and predominantly African-American high school.
作者信息
D'Adamo Christopher R, Parker Elizabeth A, McArdle Patrick F, Trilling Ariel, Bowden Brandin, Bahr-Robertson Mary K, Keller Kathleen L, Berman Brian M
机构信息
The University of Maryland School of Medicine, Department of Family & Community Medicine, 520 West Lombard Street, East Hall, Baltimore, MD 21201, United States of America.
The Institute for Integrative Health, 1407 Fleet Street, Baltimore, MD 21231, United States of America.
出版信息
Food Qual Prefer. 2021 Mar;88. doi: 10.1016/j.foodqual.2020.104076. Epub 2020 Sep 1.
Vegetable intake is far below recommendations among African-American adolescents living in economically-underserved urban areas. While the National School Lunch Program (NSLP) helps overcome access barriers, vegetable intake remains challenging and novel interventions are required. A two-year, multi-phase, school-based intervention was conducted at an urban, economically-underserved, and predominantly African-American high school in Baltimore, Maryland to determine whether stakeholder-informed addition of spices and herbs to NSLP vegetables would increase intake. The stakeholder engagement phase included assessment of NSLP vegetable attitudes/preferences among 43 school stakeholders and subsequent student sensory testing. The second phase was conducted in the school cafeteria and consisted of eight weeks comparing student intake of typical vegetable recipes versus otherwise-identical recipes with spices and herbs. 4,570 student lunch plates were included in the vegetable intake comparison. Vegetable intake was measured by lunch tray plate waste. Willingness to try vegetables was assessed by the difference between plate waste and estimated mean vegetable served weight. Intake of typical vegetable recipes and vegetable recipes with spices and herbs was compared with student's t-test. Chi-square test was used to compare willingness to try vegetables. Total vegetable intake was 18.2% higher (8.22 grams per meal, p<0.0001) with spices and herbs than with typical recipes. There were no differences in trying vegetables with spices and herbs, although student-led advocacy was associated with increased trying vegetables with spices and herbs (78.8% with advocacy, 67.5% without advocacy, p<0.0001). The addition of spices and herbs to vegetables in the NSLP was feasible and associated with small increases in vegetable intake at an urban, economically-underserved, and predominantly African-American high school.
在经济条件较差的城市地区生活的非裔美国青少年中，蔬菜摄入量远低于建议水平。虽然国家学校午餐计划（NSLP）有助于克服获取障碍，但蔬菜摄入量仍然具有挑战性，需要新的干预措施。在马里兰州巴尔的摩市一所经济条件较差、以非裔美国人为主的城市高中进行了一项为期两年的多阶段学校干预，以确定在NSLP蔬菜中加入利益相关者推荐的香料和草药是否会增加摄入量。利益相关者参与阶段包括对43名学校利益相关者对NSLP蔬菜的态度/偏好进行评估，以及随后的学生感官测试。第二阶段在学校食堂进行，为期八周，比较学生对典型蔬菜食谱与添加了香料和草药的相同食谱的摄入量。蔬菜摄入量比较纳入了4570份学生午餐餐盘。通过午餐托盘上的食物残渣来测量蔬菜摄入量。通过餐盘食物残渣与估计的平均蔬菜供应量之间的差异来评估尝试蔬菜的意愿。使用学生t检验比较典型蔬菜食谱和添加了香料和草药的蔬菜食谱的摄入量。使用卡方检验比较尝试蔬菜的意愿。添加了香料和草药的蔬菜总摄入量比典型食谱高出18.2%（每餐8.22克，p<0.0001）。尝试添加了香料和草药的蔬菜方面没有差异，不过学生主导的宣传与尝试添加了香料和草药的蔬菜的增加有关（有宣传的为78.8%，无宣传的为67.5%，p<0.0001）。在NSLP的蔬菜中添加香料和草药是可行的，并且在一所经济条件较差、以非裔美国人为主的城市高中中，与蔬菜摄入量的小幅增加相关。
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