Meals Offered and Served in US Public Schools: Do They Meet Nutrient Standards?
Meals Offered and Served in US Public Schools: Do They Meet Nutrient Standards?
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DOI：
10.1016/j.jada.2008.10.061
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发表时间：
2009-02-01
影响因子：
--
通讯作者：
Wilson, Ander
中科院分区：
文献类型：
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作者：
Crepinsek, Mary Kay;Gordon, Anne R.;Wilson, Ander
背景对学校饮食的关注-目的本文更新了美国学校膳食的食物能量和营养素含量的估计值，并将这些估计值与根据1995年学校膳食制定的联邦营养素标准进行比较健康儿童倡议：收集设计数据作为第三次学校营养膳食评估研究的一部分，这是一项在2004-2005学年开展的具有全国代表性的横断面研究。一个典型的学校一周的菜单和食谱数据收集在一个邮件调查与电话援助。从制造商处获得常见商业制备食品的营养信息，以补充用于分析数据的膳食研究食品和营养素数据库。进行了分析，提供膳食和膳食服务（选择）childh.Subjects/setting样本的130个公立学区，提供联邦政府补贴的学校餐，和398所学校在这些地区，参加了这项研究。Foodservice经理在每个学校完成了菜单survey.Statistical分析进行描述性表格目前加权平均值，比例和标准误为小学，初中和高中，并为所有schools combined.Results大多数学校提供和服务的膳食，符合标准的蛋白质，维生素和矿物质。不到三分之一的学校在午餐中达到了脂肪或饱和脂肪的能量标准，而四分之三或更多的学校在早餐中达到了脂肪标准。对于这两顿饭，平均水平的钠是高，纤维是低相对于美国人的膳食指南2005 recommendations.Conclusions为学校餐，以满足营养标准，促进饮食行为符合膳食指南，未来的政策，实践和研究应该集中在减少脂肪和钠的水平，增加纤维。
Background Concerns about the diets of school-aged children and new nutrition recommendations for the US population have increased interest in the nutritional quality of meals available through the National School Lunch Program and School Breakfast Program.Objective This article updates national estimates of the food energy and nutrient content of school meals and compares these estimates to federal nutrient standards established under the 1995 School Meals Initiative for Healthy Children.Design Data were collected as part of the third School Nutrition Dietary Assessment Study, a nationally representative cross-sectional study fielded during school year 2004-2005. Menu and recipe data for a typical school week were collected in a mail survey with telephone assistance. Nutrient information for common commercially prepared food items was obtained from manufacturers, to supplement the Food and Nutrient Database for Dietary Studies used to analyze the data. Analyses were conducted for meals offered and meals served to (selected by) children.Subjects/setting Samples of 130 public school districts that offered federally subsidized school meals, and 398 schools within those districts, participated in the study. Foodservice managers in each school completed a menu survey.Statistical analyses performed Descriptive tabulations present weighted means, proportions, and standard errors for elementary, middle, and high schools, and for all schools combined.Results Most schools offered and served meals that met the standards for protein, vitamins, and minerals. Fewer than one third of schools met the standards for energy from fat or saturated fat in the average lunch, whereas three fourths or more met the fat standards in school breakfasts. For both meals, average levels of sodium were high and fiber was low relative to Dietary Guidelines for Americans 2005 recommendations.Conclusions For school meals to meet nutrient standards and promote eating behaviors consistent with the Dietary Guidelines, future policy, practice, and research should focus on reducing levels of fat and sodium and increasing fiber.