Increasing frequency of lower-fat entrees offered at school lunch: An environmental change strategy to increase healthful selections
Increasing frequency of lower-fat entrees offered at school lunch: An environmental change strategy to increase healthful selections
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DOI：
10.1016/j.jada.2005.10.030
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发表时间：
2006-02-01
影响因子：
--
通讯作者：
Jowers, EM
中科院分区：
文献类型：
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作者：
Bartholomew, JB;Jowers, EM
目的进行了两个阶段的研究，以确定环境干预的效果，旨在增加选择低和中等脂肪的主菜在school.Design一个评价的全校范围内的干预，随后为两个semesters.Subjects两所学校的类似规模和人口统计数据被随机分配到干预或控制。参与者是这些学校的孩子。干预在第1阶段，现有主菜的轮换被修改，使得三个主菜选择之一是低脂肪或中等脂肪。在第二阶段，竞争性高脂肪主菜的数量从两种选择减少到一种。主要结果测量数据是：（a）主菜脂肪含量（由注册营养师确定）和（B）每日选择报告汇编的总主菜选择。进行统计分析频率分布用于描述主菜可用性。双向方差分析表明，在平均每日选择的低，中，高脂肪entrees.Results在第1阶段的干预学校的差异，提供了70%的低脂肪主菜的天数增加，没有增加的选择率的低或中脂肪的主菜。在第二阶段，干预学校低脂和中脂主菜的选择率（分别为32.1%和26.4%）高于对照学校（分别为13.8%和7.5%），P <0.01。结论增加低脂和中脂主菜的可获得性不足以提高其选择率。然而，随着高脂肪主菜选择的减少，他们的选择率增加了。
Objective A two-phase study was conducted to determine the effect of an environmental intervention aimed to increase the selection of low- and moderate-fat entrees at school.Design An evaluation of a school-wide intervention followed for two semesters.Subjects Two schools of similar size and demographic data were randomly assigned to either intervention or control. Participants were the children in these schools.Intervention In Phase 1, the rotation of existing entrees was modified such that one of three entree choices was low or moderate in fat. In Phase 2, the number of competing high-fat entrees was reduced from two choices to one.Main outcome measures Data were: (a) entree fat content (determined by a registered dietitian) and (b) the aggregate entree selections compiled from daily selection reports.Statistical analyses performed Frequency distributions were used to describe entree availability. Two-way analysis of variance indicated differences in the mean daily selection of low-, moderate-, and high-fat entrees.Results In Phase 1 in the intervention school, the number of days that a low-fat entree was offered increased by 70%, with no increase in the rate of selection of the low- or moderate-fat entrees. In Phase 2, both low- and moderate-fat entrees were selected at a higher rate in the intervention school (32.1% and 26.4%, respectively) than the control school (13.8% and 7.5%, respectively), P < 0.01.Conclusions Increasing the availability of low- and moderate-fat entrees is not sufficient to increase their rate of selection. However, their rate of selection is increased as the availability of high-fat entree choices is reduced.