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Cafeteria Nutrition Promotions Developed by a Registered Dietitian for Elementary School Students Results in an Increase in Selection of Fruits and Vegetables in the School Cafeteria
MONDAY, SEPTEMBER 26
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICES/CULINARY/RESEARCH Nutrition Education and the Timing of Recess on Fruit and Vegetable Consumption in New Mexico Elementary Schools Author(s): W. A. Eastman,1 R. A. Johnson,1 D. VanLeeuwen,2 N. J. Cathey,3 B. E. Berger3; 1Family & Consumer Sciences, New Mexico State University, Las Cruces, NM, 2Agricultural Biometric Service, New Mexico State University, Las Cruces, NM, 3Nutrition Services, Las Cruces Public Schools, Las Cruces, NM Learning Outcome: To ascertain the impact of a fresh fruit and vegetable snack and education program in elementary schools in southern New Mexico compared with timing of recess before or after school lunch. Background: Healthy People 2020 Goals include the increased consumption of fruits and vegetables for children. The timing of midday recess in school-aged children, either before or after lunch, may impact food intake. Methods: Three schools, grades K-5, were included. School A implemented a fruit and vegetable snack program and had recess before lunch. School B had no fruit and vegetable snack program and had recess before lunch. School C had no fruit and vegetable snack program and had recess after lunch. Using plate waste data collection techniques, school lunch fruit and vegetable consumption was measured for one week in all three schools. The weight of food not served and weight of plate waste were subtracted from the weight of foods prior to meal service to calculate fruits and vegetables consumed. Data were analyzed using ANOVA with school and day of the week. Significance was defined for two-tailed p-values as ⱕ 0.10. Results: Meal census at School A ranged from 422 to 481, at School B from 337-486, and at School C from 410-476 during the five days of data collection. Per person fruit consumption was 1.5 times higher at School A compared with School C (p⫽0.0539). Per person vegetable consumption was significantly higher (p⫽0.0162) when tomato soup was served. Conclusions: Moderate evidence was found that a fruit and vegetable snack education program combined with recess before lunch could increase fruit consumption in school lunches in elementary school aged children. Vegetable menu items choices can influence consumption of school aged children. Funding Disclosure: Agricultural Experiment Station, New Mexico State University and Las Cruces Public School District, Las Cruces, NM
Sodium Content of Reimbursable School Lunch Meals Author(s): C. K. Manning, A. Basnight; Behavioral Health and Nutrition, University of Delaware, Newark, DE Learning Outcome: Describe the average sodium content of lunch meals and those with highest and lowest sodium content. A key recommendation of the 2010 Dietary Guidelines for Americans is reduction of sodium intake to less the 2,300 milligrams (mg) per day and for some population groups to 1,500 milligrams. Reducing sodium intake decreases the risk of hypertension and heart disease. The National School Lunch Program (NSLP) does not currently have a standard nutrient requirement, or limit, for sodium in school meals. This study examined the sodium content in one school district’s lunch menus for the year 2010. This district has a high participation rate, serving over 135,000 meals in November 2010, with an average of 60% of participants receiving free or reduced meals. Menus were analyzed using NutriKids software that tracks nutrient content for all foods used in the district. Sodium, in milligrams, was recorded for each reimbursable lunch meal offered during the 10 months children were in school. Weekly and monthly averages were determined. The average sodium content for school lunches was: 1181 mg (elementary); 1100 mg (middle school); 1111 mg (high school), representing 98-74% of the Adequate Intake for sodium. A meal of hot dog, baked beans and sauerkraut provided the highest amount (2717 mg); spicy Sichuan chicken, rice and broccoli provided the lowest amount (453 mg). Sodium content of the reimbursable lunches for this school district was actually lower than national average sodium content of school lunches. The results of this analysis from one school district may be useful in a discussion of the role of the NSLP in meeting the 2010 Dietary Guidelines. Funding Disclosure: None
Cafeteria Nutrition Promotions Developed by a Registered Dietitian for Elementary School Students Results in an Increase in Selection of Fruits and Vegetables in the School Cafeteria Author(s): J. Patterson,1 M. Saidel2; 1Chartwells School Dining Services, Weston, CT, 2Chartwells School Dining Services, Rye Brook, NY Learning Outcome: Participants can cite fruit and vegetable selection patterns in a school foodservice setting for elementary school students when a registered dietitian implements nutrition promotions in the school cafeteria. A series of cafeteria nutrition promotions were conducted in an elementary school that consisted of 195 kindergarten through 2nd grade students. Each promotion included signage posted in the cafeteria on the day of the promotion, information in parent newsletters, information on the school website, advertising the promotion on the school lunch menu, announcements read to students the day before and the day of the promotion to encourage students to participate, and rewarding students with a prize for participating. Student fruit selection was measured one month prior to the one-day cafeteria fruit promotion and one month after the fruit promotion. Prior to the promotion, fruit selection ranged 11 to 53 portions with a median of 37. The day of the promotion, fruit selection increased by 213.5% with 116 portions of fruit being selected compared to a median of 37. During the dates following the promotion, fruit selection ranged 28 to 80 portions with a median of 55, which is 48.6% more than during the baseline. Prior to the one-day vegetable promotion, vegetable selection ranged 6 to 43 with a median of 16. The day of the promotion vegetable selection increased by 362.5% with 74 portions of vegetables being selected compared to a median of 16. During the dates following the promotion, vegetable selection ranged 10 to 43 portions with a median of 21.5, which is 34.37% more than during the baseline. In conclusion, these promotions can be an effective tool to increase fruit and vegetable selection in elementary school cafeterias. Funding Disclosure: None
A-64 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Participation in the National School Lunch Program Recovers over Time Following an Initial Decline after Changing to Lower Calorie Flavored Milk Author(s): B. A. Yon, R. K. Johnson; Nutrition and Food Sciences, University of Vermont, Burlington, VT Learning Outcome: Attendees will learn that while participation in the National School Lunch Program drops initially after lowering the calories in flavored milk by reducing the amount of fat and/or added sugars, it recovers over time. Over 31 million children participate in the National School Lunch Program (NSLP), with 63% eligible for free or reduced price meals. Children who participate in the NSLP have better dietary intakes compared to non-participants. The United States Department of Agriculture (USDA) published proposed regulations for nutrition standards for school meals consisting of sweeping changes setting lower and upper limits on calories served. Milk processors are lowering the calories (fat and/or added sugars) in flavored milks. Since changes to milk have been shown to impact school lunch participation, it is important to know the impact of these flavored milk modifications on NSLP participation. Elementary and middle schools (144) from 20 school districts (35% urban, 30% suburban, 35% rural) across the country (9 northeast, 4 south, 4 mid-west, 3 west) that changed to lower calorie flavored milk (120-150 calories) between 2008 and 2009 were enrolled in the study. Average monthly attendance, free/reduced meal eligibility and NSLP participation rates were collected for three time periods over 12 months (4-6 months prior to the milk change, when the milk changed, 4-6 months post change). Overall, participation in the NSLP was 67.9% ⫼SE 1.01. Attendance rates increased, as did free/reduced meal eligibility over time. Using linear mixed models, adjusted for attendance and free/reduced eligibility, there was an initial decrease in NSLP participation (⫺2.1%, p⬍.0001) which recovered over time to initial rates (⫺0.71%, p⫽0.11). However, most of these milk changes were not yet in full compliance with forthcoming USDA regulations, thus further monitoring is warranted. Funding Disclosure: Funded by the Vermont Agricultural Experiment Station, Vermont Dairy Promotion Council, New England Dairy Promotion Board, and the National Dairy Council administered by the Dairy Research Institute
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICES/CULINARY/RESEARCH Nutrition Education and the Timing of Recess on Fruit and Vegetable Consumption in New Mexico Elementary Schools Author(s): W. A. Eastman,1 R. A. Johnson,1 D. VanLeeuwen,2 N. J. Cathey,3 B. E. Berger3; 1Family & Consumer Sciences, New Mexico State University, Las Cruces, NM, 2Agricultural Biometric Service, New Mexico State University, Las Cruces, NM, 3Nutrition Services, Las Cruces Public Schools, Las Cruces, NM Learning Outcome: To ascertain the impact of a fresh fruit and vegetable snack and education program in elementary schools in southern New Mexico compared with timing of recess before or after school lunch. Background: Healthy People 2020 Goals include the increased consumption of fruits and vegetables for children. The timing of midday recess in school-aged children, either before or after lunch, may impact food intake. Methods: Three schools, grades K-5, were included. School A implemented a fruit and vegetable snack program and had recess before lunch. School B had no fruit and vegetable snack program and had recess before lunch. School C had no fruit and vegetable snack program and had recess after lunch. Using plate waste data collection techniques, school lunch fruit and vegetable consumption was measured for one week in all three schools. The weight of food not served and weight of plate waste were subtracted from the weight of foods prior to meal service to calculate fruits and vegetables consumed. Data were analyzed using ANOVA with school and day of the week. Significance was defined for two-tailed p-values as ⱕ 0.10. Results: Meal census at School A ranged from 422 to 481, at School B from 337-486, and at School C from 410-476 during the five days of data collection. Per person fruit consumption was 1.5 times higher at School A compared with School C (p⫽0.0539). Per person vegetable consumption was significantly higher (p⫽0.0162) when tomato soup was served. Conclusions: Moderate evidence was found that a fruit and vegetable snack education program combined with recess before lunch could increase fruit consumption in school lunches in elementary school aged children. Vegetable menu items choices can influence consumption of school aged children. Funding Disclosure: Agricultural Experiment Station, New Mexico State University and Las Cruces Public School District, Las Cruces, NM
Sodium Content of Reimbursable School Lunch Meals Author(s): C. K. Manning, A. Basnight; Behavioral Health and Nutrition, University of Delaware, Newark, DE Learning Outcome: Describe the average sodium content of lunch meals and those with highest and lowest sodium content. A key recommendation of the 2010 Dietary Guidelines for Americans is reduction of sodium intake to less the 2,300 milligrams (mg) per day and for some population groups to 1,500 milligrams. Reducing sodium intake decreases the risk of hypertension and heart disease. The National School Lunch Program (NSLP) does not currently have a standard nutrient requirement, or limit, for sodium in school meals. This study examined the sodium content in one school district’s lunch menus for the year 2010. This district has a high participation rate, serving over 135,000 meals in November 2010, with an average of 60% of participants receiving free or reduced meals. Menus were analyzed using NutriKids software that tracks nutrient content for all foods used in the district. Sodium, in milligrams, was recorded for each reimbursable lunch meal offered during the 10 months children were in school. Weekly and monthly averages were determined. The average sodium content for school lunches was: 1181 mg (elementary); 1100 mg (middle school); 1111 mg (high school), representing 98-74% of the Adequate Intake for sodium. A meal of hot dog, baked beans and sauerkraut provided the highest amount (2717 mg); spicy Sichuan chicken, rice and broccoli provided the lowest amount (453 mg). Sodium content of the reimbursable lunches for this school district was actually lower than national average sodium content of school lunches. The results of this analysis from one school district may be useful in a discussion of the role of the NSLP in meeting the 2010 Dietary Guidelines. Funding Disclosure: None
Cafeteria Nutrition Promotions Developed by a Registered Dietitian for Elementary School Students Results in an Increase in Selection of Fruits and Vegetables in the School Cafeteria Author(s): J. Patterson,1 M. Saidel2; 1Chartwells School Dining Services, Weston, CT, 2Chartwells School Dining Services, Rye Brook, NY Learning Outcome: Participants can cite fruit and vegetable selection patterns in a school foodservice setting for elementary school students when a registered dietitian implements nutrition promotions in the school cafeteria. A series of cafeteria nutrition promotions were conducted in an elementary school that consisted of 195 kindergarten through 2nd grade students. Each promotion included signage posted in the cafeteria on the day of the promotion, information in parent newsletters, information on the school website, advertising the promotion on the school lunch menu, announcements read to students the day before and the day of the promotion to encourage students to participate, and rewarding students with a prize for participating. Student fruit selection was measured one month prior to the one-day cafeteria fruit promotion and one month after the fruit promotion. Prior to the promotion, fruit selection ranged 11 to 53 portions with a median of 37. The day of the promotion, fruit selection increased by 213.5% with 116 portions of fruit being selected compared to a median of 37. During the dates following the promotion, fruit selection ranged 28 to 80 portions with a median of 55, which is 48.6% more than during the baseline. Prior to the one-day vegetable promotion, vegetable selection ranged 6 to 43 with a median of 16. The day of the promotion vegetable selection increased by 362.5% with 74 portions of vegetables being selected compared to a median of 16. During the dates following the promotion, vegetable selection ranged 10 to 43 portions with a median of 21.5, which is 34.37% more than during the baseline. In conclusion, these promotions can be an effective tool to increase fruit and vegetable selection in elementary school cafeterias. Funding Disclosure: None
A-64 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Participation in the National School Lunch Program Recovers over Time Following an Initial Decline after Changing to Lower Calorie Flavored Milk Author(s): B. A. Yon, R. K. Johnson; Nutrition and Food Sciences, University of Vermont, Burlington, VT Learning Outcome: Attendees will learn that while participation in the National School Lunch Program drops initially after lowering the calories in flavored milk by reducing the amount of fat and/or added sugars, it recovers over time. Over 31 million children participate in the National School Lunch Program (NSLP), with 63% eligible for free or reduced price meals. Children who participate in the NSLP have better dietary intakes compared to non-participants. The United States Department of Agriculture (USDA) published proposed regulations for nutrition standards for school meals consisting of sweeping changes setting lower and upper limits on calories served. Milk processors are lowering the calories (fat and/or added sugars) in flavored milks. Since changes to milk have been shown to impact school lunch participation, it is important to know the impact of these flavored milk modifications on NSLP participation. Elementary and middle schools (144) from 20 school districts (35% urban, 30% suburban, 35% rural) across the country (9 northeast, 4 south, 4 mid-west, 3 west) that changed to lower calorie flavored milk (120-150 calories) between 2008 and 2009 were enrolled in the study. Average monthly attendance, free/reduced meal eligibility and NSLP participation rates were collected for three time periods over 12 months (4-6 months prior to the milk change, when the milk changed, 4-6 months post change). Overall, participation in the NSLP was 67.9% ⫼SE 1.01. Attendance rates increased, as did free/reduced meal eligibility over time. Using linear mixed models, adjusted for attendance and free/reduced eligibility, there was an initial decrease in NSLP participation (⫺2.1%, p⬍.0001) which recovered over time to initial rates (⫺0.71%, p⫽0.11). However, most of these milk changes were not yet in full compliance with forthcoming USDA regulations, thus further monitoring is warranted. Funding Disclosure: Funded by the Vermont Agricultural Experiment Station, Vermont Dairy Promotion Council, New England Dairy Promotion Board, and the National Dairy Council administered by the Dairy Research Institute