Koch Pamela A, Wolf Randi L, Trent Raynika J, Ang Ian Yi Han, Dallefeld Matthew, Tipton Elizabeth, Gray Heewon L, Guerra Laura, Di Noia Jennifer
Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY 10027, USA.
Saw Swee Hock School of Public Health, National University of Singapore and National University Health System, Singapore 117549, Singapore.
Nutrients. 2021 Sep 2;13(9):3085. doi: 10.3390/nu13093085.
Wellness in the Schools (WITS) is a national non-profit organization partnering with public schools to provide healthy, scratch cooked, less processed meals (called an Alternative Menu), and active recess. This study examined the effects of WITS programming on school lunch consumption, including fruit and vegetable intake, in second and third grade students in New York City public schools serving a high proportion of students from low-income households. The intervention was evaluated with a quasi-experimental, controlled design with 14 elementary schools (7 that had initiated WITS programming in fall 2015 and were designated as intervention schools, and 7 matched Control schools). School lunch consumption was assessed by anonymous observation using the System of Observational Cafeteria Assessment of Foods Eaten (SOCAFE) tool in the fall of 2015 (Time 0, early intervention) and the spring of 2016 (Time 1) and 2017 (Time 2). There were no baseline data. Data were also collected on the types of entrées served in the months of October, January, and April during the two school years of the study. Across time points, and relative to students in the Control schools, students in WITS schools ate more fruits and vegetables (units = cups): Time 0: Control 0.18 vs. WITS 0.28; Time 1: Control 0.25 vs. WITS 0.31; and Time 2: Control 0.19 vs. WITS 0.27; < 0.001. They also had more fruits and vegetables (cups) on their trays, which included more vegetables from the salad bar. However, students in the WITS schools ate fewer entrées (grain and protein) and drank less milk than students in the Control schools. Compared to the Control schools, WITS schools offered more homestyle entrées and fewer finger foods and sandwich entrees, i.e., less processed food. Students in WITS schools who received the Alternative menu and all of the WITS programming at all data collection time points selected and consumed more fruits and vegetables. Replication studies with randomized designs and true baseline data are needed to confirm these findings and to identify avenues for strengthening the effects of the program on other school lunch components.
学校健康饮食计划（WITS）是一个全国性的非营利组织，与公立学校合作，提供健康的、现做的、加工较少的餐食（称为替代菜单），并安排活跃的课间休息活动。本研究考察了纽约市公立学校中，WITS计划对二、三年级学生学校午餐摄入量（包括水果和蔬菜摄入量）的影响，这些学校中有很大比例的学生来自低收入家庭。采用准实验对照设计对该干预措施进行评估，研究对象为14所小学（7所于2015年秋季启动WITS计划并被指定为干预学校，7所匹配的对照学校）。通过使用“学校食堂食物摄入观察评估系统”（SOCAFE）工具进行匿名观察，在2015年秋季（时间0，早期干预）、2016年春季（时间1）和2017年春季（时间2）评估学校午餐摄入量。没有基线数据。在研究的两个学年中，还收集了10月、1月和4月提供的主菜类型的数据。在各个时间点，与对照学校的学生相比，WITS学校的学生食用了更多的水果和蔬菜（单位 = 杯）：时间0：对照学校0.18杯 vs. WITS学校0.28杯；时间1：对照学校0.25杯 vs. WITS学校0.31杯；时间2：对照学校0.19杯 vs. WITS学校0.27杯；P < 0.001。他们餐盘上的水果和蔬菜（杯）也更多，其中包括更多来自沙拉吧的蔬菜。然而，WITS学校的学生比对照学校的学生食用的主菜（谷物和蛋白质类）更少，喝的牛奶也更少。与对照学校相比，WITS学校提供更多家常主菜，更少的即食食品和三明治主菜，即加工较少的食物。在所有数据收集时间点都接受替代菜单和所有WITS计划的WITS学校的学生，选择并食用了更多水果和蔬菜。需要采用随机设计和真实基线数据的重复研究来证实这些发现，并确定加强该计划对其他学校午餐组成部分影响的途径。
