School Transformation after Redesign of 3 Cafeterias (STARCafe)
School Transformation after Redesign of 3 Cafeterias (STARCafe)
复制标题
DOI：
10.14485/hbpr.7.4.6
复制
发表时间：
2020-07-01
影响因子：
0.8
通讯作者：
Guerra, Laura A.
中科院分区：
文献类型：
--
作者：
Koch, Pamela A.;Wolf, Randi L.;Guerra, Laura A.
目标：在学校创造健康的饮食环境是减少儿童肥胖的国家战略。在这项研究中，我们探讨了学校食堂的重大变化对学生的影响。方法：我们在纽约市 (NYC) 公立高中的 3 个自助餐厅中进行了一项自然的重新设计实验。所有人都接受了 STARCafe 干预措施，改变了自助餐厅的服务线路、用餐区、美学、标牌和菜单。学生的成果是在重新设计前、重新设计后三个月和一年时测量的学校午餐消费、参与和态度。其他成果包括对健康饮食设计指南的忠实度以及对健康相关规划的连锁反应。结果：从重新设计前到重新设计后一年（所有 ps < .05），STARCafe 在 5 名学生态度量表中的 4 名（服务队列、餐厅/座位空间、美学和一般）上出现了统计上显着且积极的变化（所有 ps < .05），并对学校午餐参与产生了积极影响（p = .04）。学校午餐消费没有发生积极变化，也没有对其他健康相关项目产生连锁反应。结论：我们的结果表明，学校食堂的重新设计可以促进参与度的长期提高以及学生对学校午餐的态度。未来的研究需要了解各种重新设计和菜单变化如何影响健康饮食行为，例如增加水果和蔬菜的消费。
Objective: Creating healthy food environments in schools is a national strategy to reduce childhood obesity. In this study, we explore the impact of major changes to school cafeterias on students. Method: We conducted a natural experiment of redesigns in 3 cafeterias within New York City (NYC) public high schools. All received an intervention, STARCafe, that changed the cafeteria serving line, dining area, aesthetics, and signage and menu. Student outcomes were school lunch consumption, participation, and attitudes measured at pre-redesign, 3-month, and one-year post-redesign. Additional outcomes were fidelity to the Healthy Eating Design Guidelines and ripple effect on health-related programming. Results: STARCafe had a statistically significant and positive change on 4 of the 5 students' attitude scales (serving line, dining/seating space, aesthetics, and general) from pre-redesign to one-year post-redesign (all ps < .05), and a positive impact on school lunch participation (p = .04). There were no positive changes in school lunch consumption or on a ripple effect on additional health-related programming. Conclusions: Our results show that school cafeteria redesigns may promote long-term increases in participation and students' attitudes toward school lunch. Future studies are needed to understand how various redesigns and menu changes influence healthy eating behaviors such as increasing fruit and vegetable consumption.