Haynes Ashleigh, Morley Belinda, Dixon Helen, Scully Maree, McAleese Alison, Gascoyne Claudia, Busbridge Rachelle, Cigognini Mia, Regev Ilona, Wakefield Melanie
Centre for Behavioural Research in Cancer, Cancer Council Victoria, 615 St Kilda Rd, Melbourne, Victoria3004, Australia.
Melbourne School of Psychological Sciences, The University of Melbourne, Parkville, Victoria, Australia.
Public Health Nutr. 2020 Oct 7;24(4):1-10. doi: 10.1017/S1368980020003535.
The current study aimed to assess the nutritional quality of Australian secondary school canteen menus.
Stratified national samples of schools provided canteen menus in 2012-2013 and 2018, which were systematically assessed against a 'traffic light' classification system according to the National Healthy School Canteen Guidelines. Items were classified as green (healthiest and recommended to dominate canteen menus), amber (select carefully) or red (low nutritional quality, should not appear on canteen menus), and pricing and promotional strategies were recorded.
Australia.
Canteen menus from 244 secondary schools (2012-2013 n 148, 2018 n 96).
A total of 21 501 menu items were classified. Forty-nine percent of canteen menus contained at least 50 % green items; however, nearly all (98·5 %) offered at least one red item and therefore did not comply with national recommendations. Snacks and drinks had the least healthy profile of all product sectors, and a large proportion of schools supplied products typically of poor nutritional quality (meat pies and savoury pastries 91·8 %, sugary drinks 89·5 %, sweet baked goods 71·5 %, ice creams 64·1 % and potato chips 44·0 %). Red items were significantly cheaper than green items on average, and many schools promoted the purchase of red items on canteen menus (52·8 %). There were few differences between survey waves.
There is considerable room for improvement in the nutritional quality of canteen menus in Australian secondary schools, including in the availability, pricing and promotion of healthier options. Additional resources and services to support implementation of national guidelines would be beneficial.
本研究旨在评估澳大利亚中学食堂菜单的营养质量。
2012 - 2013年和2018年，对分层抽取的全国学校样本提供的食堂菜单，根据《国家健康学校食堂指南》的“红绿灯”分类系统进行系统评估。菜品被分为绿色（最健康，建议在食堂菜单中占主导）、琥珀色（谨慎选择）或红色（营养质量低，不应出现在食堂菜单上），并记录定价和促销策略。
澳大利亚。
来自244所中学的食堂菜单（2012 - 2013年148所，2018年96所）。
共对21501个菜单菜品进行了分类。49%的食堂菜单包含至少50%的绿色菜品；然而，几乎所有（98.5%）都提供了至少一种红色菜品，因此不符合国家建议。零食和饮料在所有产品类别中健康程度最低，很大一部分学校供应的产品营养质量通常较差（肉馅饼和咸味糕点91.8%，含糖饮料89.5%，甜烘焙食品71.5%，冰淇淋64.1%，薯片44.0%）。红色菜品平均比绿色菜品明显便宜，许多学校在食堂菜单上促销购买红色菜品（52.8%）。两次调查期间差异不大。
澳大利亚中学食堂菜单的营养质量有很大改进空间，包括更健康选项的供应、定价和促销。提供额外资源和服务以支持国家指南的实施将大有裨益。
