INCREASING SCHOOL SNACK BAR FRUIT AND VEGETABLE INTAKE

水果、果汁和蔬菜（FJV）摄入量不足以及膳食脂肪摄入量高与几种癌症风险增加有关。 儿童目前的FJV和脂肪摄入量不符合建议的指导方针，国家数据表明，儿童的水果消费量在整个学年下降。以前的学校干预措施针对的是学生只能选择学校午餐的小学。 当学生进入中学及以后的学校时，他们可以在小吃店吃到有竞争力的食物。 这些食物通常是高脂肪，不包括许多FJV。 本研究建议开发，实施和评估环境干预（增加FJV的可用性和可访问性）和食堂FJV营销计划在中学食堂，以增加FJV消费，并评估个人和社会的影响谁的变化。 焦点小组讨论将与中学生，教师和学校食品服务人员进行设计和评估的可用性和营销计划。 干预措施将在最初两个月的基线监测期后分两个阶段实施。首先，在三个月内，自助餐厅小吃店将增加FJV和低脂食品的供应和可获得性。这将持续两个月，增加FJV营销计划。 在最后两个月，干预部分将被撤回;观察将继续，看看学校的做法和小吃店的食物选择回到基线。 在此期间，将收集FJV和低脂食品的每周销售量，以监测干预结果。在整个研究期间，将通过每天观察学生午餐获得消费数据。 这种设计将允许单独测试增加FJV可用性与增加可用性与社会营销计划的影响，并评估个人和社会环境的变化机制。 在中学食堂成功的饮食行为改变干预将促进健康的癌症预防饮食行为的采用。 本研究之正面发现，应可应用于设有小食部之中学。

Inadequate intakes of fruit, juice, and vegetables (FJV) and high intakes of dietary fat are associated with increased risks for several cancers. Children's current FJV and fat intakes do not meet recommended guidelines and national data indicate a decline in children's fruit consumption through the school years. Previous school interventions targeted elementary schools where students only have the choice of the school lunch meal. When students move to middle schools and beyond, they have access to competitive foods at snack bars. These foods are usually high in fat and do not include many FJV. This research proposes to develop, implement, and evaluate an environmental intervention (increasing FJV availability and accessibility) and a cafeteria FJV marketing program in middle school cafeterias to increase FJV consumption, and to assess the effect of personal and social influences on who changes. Focus groups discussions will be conducted with middle school students, teachers, and school food service staff to design and evaluate the availability and marketing program. The intervention will be implemented in two phases following an initial two-month baseline monitoring period. First the availability and accessibility of FJV and low fat foods will be increased in the cafeteria snack bar for three months. This will be continued for another two months, adding the FJV marketing program. During the final two months, the intervention component will be withdrawn; observations will continue to see if school practices and snack bar food selections return to baseline. Weekly sales of FJV and low fat foods will be collected during this period to monitor intervention results. Consumption data will be obtained through daily observations of student lunches during the entire study period. This design will allow separate tests of the effect of increased FJV availability alone versus increased availability with a social marketing program, and assess personal and social environmental mechanisms of change. Successful dietary behavior change interventions in middle school cafeterias will promote the adoption of healthy cancer preventive dietary behaviors. Positive findings from this study should be applicable to middle schools where snack bars are available.