A Menu for Health: Changes to New York City School Food, 2001 to 2011
A Menu for Health: Changes to New York City School Food, 2001 to 2011
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DOI：
10.1111/j.1746-1561.2012.00726.x
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发表时间：
2012-10-01
影响因子：
2.2
通讯作者：
Alberti, Philip M.
中科院分区：
文献类型：
--
作者：
Perlman, Sharon E.;Nonas, Cathy;Alberti, Philip M.
背景：肥胖的高患病率使儿童面临慢性疾病的风险，增加了医疗保健费用，并有可能降低预期寿命。作为应对这一流行病的一部分，纽约市教育部（DOE）——美国最大的学区——努力提高学校食品的吸引力和营养质量。本文重点介绍了过去十年来改善学校食品环境的一些结构和政策变化，旨在分享经验教训，并为其他有兴趣进行类似改革的地区提供建议和资源。方法：本文详细介绍了美国能源部在过去10年中实施的变化，包括修订的学校膳食和竞争性食品营养标准；新的学校食品部门人员配置；食品重新配方、替代和添加；然后转向更健康的饮料。结果：纽约市修订了营养标准，并聘请了专业人员，增加了水果和蔬菜、全谷物和低脂乳制品的供应，减少了含糖饮料和高饱和脂肪和添加糖的食物，这些是随意卡路里摄入量的主要来源。美国能源部还推出了更健康的饮料：从高热量、高脂肪的全脂牛奶转向低脂牛奶，并增加了饮水的机会。结论：纽约市已经成功地改善了学校食品环境的质量，并表明即使在预算限制下，更健康的食品服务也是可能的。有几个广泛的因素促进了这些努力：促进社区伙伴关系和机构间协作，实施针对多个部门的政策和举措，以产生更大的影响，并努力每年进行渐进式改进。
BACKGROUND: The high prevalence of obesity puts children at risk for chronic diseases, increases health care costs, and threatens to reduce life expectancy. As part of the response to this epidemic, the New York City (NYC) Department of Education (DOE)the nation's largest school districthas worked to improve the appeal and nutritional quality of school food. This article highlights some of the structural and policy changes that have improved the school food environment over the past decade, with the aim to share lessons learned and provide recommendations and resources for other districts interested in making similar modifications. METHODS: This article details changes DOE has implemented over 10 years, including revised nutrition standards for school meals and competitive foods; new school food department staffing; food reformulations, substitutions, and additions; and transitions to healthier beverages. RESULTS: NYC's revised nutrition standards and hiring of expert staff increased availability of fruits and vegetables, whole grains, and low-fat dairy and decreased sugary beverages, and foods high in saturated fats and added sugarsthe major contributors to discretionary calorie intake. DOE also introduced healthier beverages: switching from high-calorie, high-fat whole milk to low-fat milk and increasing access to water. CONCLUSIONS: NYC has successfully improved the quality of its school food environment and shown that healthier food service is possible, even under budgetary constraints. Several broad factors facilitated these efforts: fostering community partnerships and inter-agency collaboration, implementing policies and initiatives that target multiple sectors for greater impact, and working to make incremental improvements each year.