Processed and Packed: How Refined Are the Foods That Children Bring to School for Snack and Lunch?
Processed and Packed: How Refined Are the Foods That Children Bring to School for Snack and Lunch?
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DOI：
10.1016/j.jand.2020.07.017
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发表时间：
2021-05-01
影响因子：
4.8
通讯作者：
Goldberg, Jeanne P.
中科院分区：
文献类型：
--
作者：
Blondin, Stacy A.;AlSukait, Reem;Goldberg, Jeanne P.
背景高度加工食品消费的增加与儿童的不良健康结果有关。在美国，儿童在学校消耗的能量占其每日能量摄入量的一半。目的我们试图根据加工水平来描述儿童从家里带到学校的食物的特征，并评估以学校为基础的干预措施的有效性，即减少浪费（GTLW），与对照组相比，减少从家里带来的高度加工食品的能量比例。设计一项为期7个月的基于学校的随机分组试验的次要数据分析。参与者/设置三年级和四年级的学生（n = 502，平均年龄：9.0？0.62在东马萨诸塞州的10所公立小学（2012 - 2013学年），干预GTLW包括22节课的课堂课程，家庭作业活动，每月的家长通讯，食品购物和包装指南的家长，食品示范，全校公告，海报比赛。主要结果测量：从数码照片中估计带到学校的食物的能量含量，并根据已建立的分类系统将食物分配到3个加工水平（加工程度较低或未加工，中度加工或高度加工）中的1个。统计分析进行的百分比的能量所带来的食物分类到每个处理水平进行了计算和比较前和干预后使用分层线性模型。结果从家里带到学校的食物大部分是高度加工的（70%的食物能量）。在基线和随访时，零食和甜点类食物对高度加工类别的总能量贡献最大（分别为72%和69%）。从零食带来的能量往往比午餐带来的更高度加工。与对照组相比，GTLW组在调整模型（B：-1.1，标准误：2.2，P = 0.6）或任何其他加工水平下，从干预前到干预后，从高度加工食品中带来的能量百分比没有观察到显著差异。结论高度加工食品在家庭午餐和零食中很普遍，这些模式在有针对性的干预后仍然存在。需要进一步的研究来确定改善从家里带来的食物的健康的策略
Background Increasing consumption of highly processed foods has been associated with adverse health outcomes among children. In the US, children consume up to half of their daily energy intake at school. Objectives We sought to characterize foods that children bring from home to school according to processing level and to evaluate the effectiveness of a school-based intervention, Great Taste Less Waste (GTLW), in reducing the proportion of energy brought from highly processed foods from home compared with control. Design Secondary data analysis of a 7-month school-based, cluster-randomized trial. Participants/setting Third- and fourth-grade students (n = 502, mean age: 9.0 ? 0.62 years) at 10 public elementary schools in Eastern Massachusetts (school year 20122013). Intervention GTLW included a 22-lesson classroom curriculum, homework activities, monthly parent newsletters, a food shopping and packing guide for parents, food demonstrations, school-wide announcements, and a poster contest. Main outcome measures The energy content of foods brought to school was estimated from digital photographs, and foods were assigned to 1 of 3 processing levels (less processed or unprocessed, moderately processed, or highly processed) based on an established classification system. Statistical analyses performed The percentage of energy brought from foods categorized into each processing level was calculated and compared pre- and postintervention using hierarchical linear models. Results Most of the food brought from home to school was highly processed (70% of food energy brought). Foods categorized as snack foods and desserts contributed the greatest percentage of total energy to the highly processed category at baseline and follow-up (72% and 69%, respectively). Energy from foods brought for snack tended to be more highly processed than those brought for lunch. No significant differences were observed from pre- to postintervention in the GTLW group compared with control for the percentage of energy brought from highly processed foods in adjusted models (b: -1.1, standard error: 2.2, P = .6) or any other processing level. Conclusions Highly processed foods were prevalent in home-packed lunches and snacks, and these patterns persisted after a targeted intervention. Further research is needed to identify strategies to improve the healthfulness of foods brought from home