Impact of an Organizational Intervention Designed to Improve Snack and Beverage Quality in YMCA After-School Programs
Impact of an Organizational Intervention Designed to Improve Snack and Beverage Quality in YMCA After-School Programs
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DOI：
10.2105/ajph.2008.158907
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发表时间：
2010-05-01
影响因子：
12.7
通讯作者：
Gortmaker, Steven L.
中科院分区：
文献类型：
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作者：
Mozaffarian, Rebecca S.;Wiecha, Jean L.;Gortmaker, Steven L.
目标.我们评估了基督教青年会课后项目的小吃和饮料的质量之前和之后，该项目的参与基督教青年会学习协作。我们收集了在总共14个月的3个不同时间段内每天供应的零食和饮料（包括新鲜水果和蔬菜、全谷物、含有反式脂肪的食物、水和含糖饮料）的类型和品牌以及健康饮食标准的组成部分的数据。我们比较了干预前后零食和饮料的质量。每周供应新鲜水果和蔬菜（1.3 vs 3.9; P = 0.02）和每周水果和蔬菜的摄入量（1.9 vs 5.2; P = 0.009）从基线至干预后增加;每周一次的甜点（1.3 vs 0.5; P = 0.049），添加糖的食物（3.9 vs 2.4; P = 0.03）和含有反式脂肪的食物（2.6 vs 0.7; P = 0.01）减少。干预后，所有的基督教青年会每天提供水，没有人提供含糖饮料。干预后，来自水果和蔬菜的热量百分比显著增加，而来自含有反式脂肪和添加糖的食物的热量百分比下降。学习协作可以在参与组织中传播健康饮食标准，并促进课后小吃和饮料质量的提高。(Am J公共卫生。2010; 100：925 - 932。doi：10.2105/AJPH.2008.158907）
Objectives. We evaluated the quality of snacks and beverages served at YMCA after-school programs before and after the programs' participation in a YMCA Learning Collaborative.Methods. We collected data on the types and brands of snacks and beverages (including fresh fruits and vegetables, whole grains, foods with trans fats, water, and sugar-sweetened beverages) served daily during 3 different time periods spanning 14 months in total, and the components of the healthy eating standards. We compared snack and beverage quality before and after the intervention.Results. Weekly servings of fresh fruits and vegetables (1.3 vs 3.9; P=.02) and weekly servings of fruits and vegetables as a whole (1.9 vs 5.2; P=.009) increased from baseline to postintervention; weekly servings of desserts (1.3 vs 0.5; P=.049), foods with added sugars (3.9 vs 2.4; P=.03), and foods containing trans fats (2.6 vs 0.7; P=.01) decreased. After the intervention, all YMCAs offered water daily, and none served sugar-sweetened beverages. The percentage of calories from fruits and vegetables significantly increased after the intervention, whereas the percentage of calories from foods containing trans fats and added sugars decreased.Conclusions. A learning collaborative can disseminate healthy eating standards among participating organizations and facilitate improvements in the quality of after-school snacks and beverages. (Am J Public Health. 2010;100: 925-932. doi:10.2105/AJPH.2008.158907)