Added Sugars in School Meals and the Diets of School-Age Children.
Added Sugars in School Meals and the Diets of School-Age Children.
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在学校膳食和学龄儿童的饮食中添加糖。
DOI：
10.3390/nu13020471
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发表时间：
2021-01-30
期刊：
影响因子：
5.9
通讯作者：
Schwartz C
中科院分区：
文献类型：
--
作者：
Fox MK;Gearan EC;Schwartz C
在2015-2020年美国人膳食指南（DGA）建议将添加糖限制在总热量的10%以下之后，研究仅限于学校膳食和儿童膳食摄入量中的添加糖。这项分析使用了学校营养和膳食成本研究（SNMCS）的数据，以检查添加糖的水平：（1）学校膳食和（2）儿童在早餐，午餐和上学日超过24小时的膳食摄入量。SNMCS数据是在2014-2015学年更新的学校膳食营养标准实施后收集的。大多数学校在早餐时超过了DGA对添加糖的限制（92%），而69%的学校在午餐时超过了限制。学校膳食（早餐和午餐）中添加糖的主要来源是调味脱脂牛奶。超过62%的儿童早餐超过DGA限制，近一半（47%）的儿童午餐超过限制。儿童早餐中添加糖的主要来源是加糖的冷谷类食品、调味品和浇头;儿童午餐中添加糖的主要来源是调味脱脂牛奶和蛋糕。超过24小时，63%的儿童超过DGA限制。这些研究结果表明，学校膳食和儿童的膳食摄入量相对于DGA限制的添加糖含量较高，并提供了应针对的食物类型的见解，以降低添加糖的水平。
Research is limited on added sugars in school meals and children’s dietary intakes after the 2015–2020 Dietary Guidelines for Americans (DGA) recommended that added sugars be limited to less than 10% of total calories. This analysis uses data from the School Nutrition and Meal Cost Study (SNMCS) to examine levels of added sugars in: (1) school meals and (2) children’s dietary intakes at breakfast, lunch, and over 24 h on school days. SNMCS data were collected in the 2014–2015 school year after updated nutrition standards for school meals were implemented. Most schools exceeded the DGA limit for added sugars at breakfast (92%), while 69% exceeded the limit at lunch. The leading source of added sugars in school meals (both breakfasts and lunches) was flavored skim milk. More than 62% of children consumed breakfasts that exceeded the DGA limit, and almost half (47%) consumed lunches that exceeded the limit. Leading sources of added sugars in the breakfasts consumed by children were sweetened cold cereals and condiments and toppings; leading sources of added sugars in children’s lunches were flavored skim milk and cake. Over 24 h, 63% of children exceeded the DGA limit. These findings show that school meals and children’s dietary intakes are high in added sugars relative to the DGA limit and provide insights into the types of foods that should be targeted in order to decrease levels of added sugars.