Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools
Long-Term Impact of a Chef on School Lunch Consumption: Findings from a 2-Year Pilot Study in Boston Middle Schools
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DOI：
10.1016/j.jand.2012.01.015
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发表时间：
2012-06-01
影响因子：
4.8
通讯作者：
Rimm, Eric B.
中科院分区：
文献类型：
--
作者：
Cohen, Juliana F. W.;Smit, Liesbeth A.;Rimm, Eric B.
学校食堂在提供健康膳食方面可以发挥重要作用。虽然参与国家学校午餐计划的学校被要求达到最低的计划标准，但倡导者建议寻求创新来提高菜单的膳食质量。这项研究评估了厨师倡议，这是一项在波士顿两所中学进行的为期两年的试点研究，旨在增加更健康的学校食品的供应和消费。2007年至2009年间，一位专业厨师培训食堂员工准备更健康的学校午餐（例如，多吃全谷物、新鲜/冷冻水果和蔬菜，少吃糖、盐、饱和脂肪和反式脂肪）。从2007年到2009年对膳食营养成分进行了监测，并于2009年春季进行了一项盘子浪费研究，比较了厨师倡议学校学生的食物选择和消费模式，以及在两所匹配的对照学校接受标准学校午餐的学生。配对t检验和描述性统计用于检验菜单的差异，混合模型方差分析用于分析厨师倡议学校和对照学校之间学生食物选择和消费的差异。总体而言，厨师计划学校提供了更健康的午餐，厨师计划学校和对照学校的食物消费比例相似（61.6% vs 57.3%； P=0.63）。在目标地区，有更多的全谷物选择和蔬菜消费；在厨师计划学校，51%的学生选择全谷物（P=0.02），学生每天多食用0.36份蔬菜（P=0.01）。厨师与食堂员工合作，改善健康膳食的供应、选择和消费的潜力是有希望的。[J] .中国动物营养学报，2012;12(2):927-933。
School cafeterias can play an important role in providing healthy meals. Although schools participating in the National School Lunch Program are required to meet minimum program standards, advocates recommend that innovations be sought to enhance menu dietary quality. This study evaluated the Chef Initiative, a 2-year pilot study in two Boston middle schools, designed to increase the availability and consumption of healthier school foods. Between 2007 and 2009, a professional chef trained cafeteria staff to prepare healthier school lunches (ie, more whole grains, fresh/frozen fruits and vegetables, and less sugar, salt, saturated fats, and trans fats). Meal nutrient compositions were monitored from 2007 to 2009, and a plate waste study conducted in the spring of 2009 compared food selection and consumption patterns among students at Chef Initiative schools, with students receiving standard school lunches at two matched control schools. Paired t tests and descriptive statistics were used to examine differences in menus and mixed-model analysis of variance was used to analyze differences in students' food selection and consumption between Chef Initiative and control schools. Overall, the Chef Initiative schools provided healthier lunches and the percent of foods consumed at Chef Initiative and control schools were similar (61.6% vs 57.3%; P=0.63). Of the areas targeted, there was greater whole-grain selection and vegetable consumption; 51% more students selected whole grains (P=0.02) and students consumed 0.36 more vegetable servings/day (P=0.01) at Chef Initiative schools. The potential of chefs collaborating with cafeteria staff to improve the availability, selection, and consumption of healthier meals is promising. J Acad Nutr Diet. 2012;112:927-933.