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Nutrient Content of School Lunches and Packed Lunches as Offered and Consumed by Elementary School Students
TUESDAY, SEPTEMBER 19
POSTER SESSION: WELLNESS AND PUBLIC HEALTH TITLE: AN EXAMINATION OF THE RELATIONSHIP OF HIGH FAT AND HIGH SUGAR FOODS ON BODY SIZE IN EARLY ADOLESCENTS AUTHOR(S): C. Reilly, Bsc; K. Younger, MSc, PhD, R Nutr; C.J. Boushey, PhD, MPH, RD; Dublin Institute of Technology, Dublin, Ireland; Purdue University, West Lafayette, IN LEARNING OUTCOME: To identify the association of high fat foods and added sugar foods to body composition measures in early adolescents. TEXT: National data indicate that US children consume many foods high in fat and sugar. These highly palatable and energy-dense foods may encourage over-consumption of energy and hence obesity. This cross-sectional study examined the association between the frequencies of consumption of foods high in added sugars and foods high in fat and body mass index (BMI) or percent body fat (%BF) in children (10-13 years). Data from the Eat Move Learn project comprised the sample. Children in the 6th grade (n⫽267; 133 boys and 134 girls) were recruited at three schools and assent and parental consent were obtained. BMI was calculated (kg/m2) from measured weight and height. Bioelectric impedance analysis (BIA) was used to estimate %BF and fat-free mass (FFM). A selfadministered questionnaire including 45 foods was used to estimate the frequency intake of the identified foods. In separate multipleregression models, BMI, %BF and FFM were dependent variables with the fat and sugar foods as independent variables. Boys consumed more high fat meat foods, high fat combination foods, and high sugar beverages than girls (P⬍0.05). High fat meats were positively associated with FFM and negatively associated with %BF. Otherwise, there were no other significant relationships between the foods and body size. Contrary to apriori assumptions, frequencies of consumption of these foods over the past month were not associated with body size in this sample. This suggests that dietary patterns may be more appropriate for clarifying diet and overweight rather than individual foods. FUNDING DISCLOSURE: Supported by the National Research Initiative (NRI) of the USDA Cooperative State Research, Education and Extension Service, award number 04-35215-14268. TITLE: NUTRIENT CONTENT OF SCHOOL LUNCHES AND PACKED LUNCHES AS OFFERED AND CONSUMED BY ELEMENTARY SCHOOL STUDENTS AUTHOR(S): P.C. Hamilton, MS, RD, Fairmont State University; M.Z.A. Nomani, PhD, RD, C. Fitch, PhD, RD, B.J. Forbes, MA, RD, West Virginia University, Morgantown, WV LEARNING OUTCOME: To identify differences between nutrient content and nutrient intake of student lunches prepared at school and at home with the goal of identifying opportunities for nutrition education and promotion of school lunch programs. TEXT: The rising concern in overall health status of our nation’s children has prompted investigation into the nutrient density of foods offered to children during school hours. The objective of this study was to compare nutrient intake of lunches provided from home versus school lunches as served and as consumed by children in three elementary schools. All children in grades 2-5 were invited to participate. Parents gave informed consent and children gave assent. A digital scale readable to 0.1 gram was used to weigh each food item in a child’s lunch prior to consumption. Leftovers were weighed after eating to calculate intake. Nutrient content of the lunches as served and consumed were calculated using Nutritionist V, version 2.1.1. Participants were 114 children, with 81% consuming school lunch and 19% bringing lunch from home. As served, school lunches contained significantly more protein, vitamins A, D, B6, and B12, folate, riboflavin, pantothenic acid, calcium, phosphorus, magnesium, zinc and dietary fiber (p⬍0.01). After subtracting food waste, intake from school lunches remained significantly higher in vitamins D and B12, pantothenic acid, phosphorus, magnesium, and zinc (p⬍0.01) and vitamin B6, riboflavin and calcium (p⬍0.05). No significant differences were indicated between the two lunches in content and intake of energy from carbohydrate, fat, or saturated fat. Lunches served at school and foods consumed from those lunches are more nutrient-dense than those provided from home. These data clearly provide opportunity for nutrition education focused on improving meals provided from home and promotion of school lunch programs.
TITLE: FIBER INTAKE IS ASSOCIATED WITH ADIPONECTIN LEVELS IN ADOLESCENTS AUTHOR(S): V. Bundy, BS; J.L. Hatfield-Laube, MS, RD, LD; I.S. Stallman-Jorgensen, MS, RD, LD; P. Barbeau, PhD; Georgia Prevention Institute, Department of Pediatrics, Medical College of Georgia, Augusta, GA LEARNING OUTCOME: To understand the protective role of adiponectin on cardiovascular disease, be able to describe the relationship between dietary fiber and adiponectin, and how this relationship differs between race and sex subgroups. TEXT: Adiponectin is released by adipocytes, offers cardiovascular protection, and is lower in obese individuals. Dietary fiber may help stimulate production of adiponectin. The goals of this study were to assess the relationship of fiber with adiponectin in 565 white and black adolescents, and whether this relationship differed between race/sex subgroups. Total (FIB), soluble (SFIB), and insoluble (IFIB) fiber were assessed by 4-7 24-h recalls using Nutrition Data System for Research. Plasma adiponectin was assayed using an enzyme-linked immunosorbent assay. Percent body fat (%BF) was estimated using dual-energy x-ray absorptiometry. Subjects were recruited from local high schools (mean⫾SD age⫽16.1⫾1.2 y; %BF⫽23.6⫾9.8 %; adiponectin⫽16.8⫾9.3 g/mL; energy intake [EI]⫽1971⫾678 kcal/d; FIB⫽10.8⫾4.7 g; SFIB⫽3.9⫾1.6 g; IFIB⫽6.6⫾3.2 g). Regression analyses were adjusted for age, race, and sex. %BF was inversely associated with adiponectin (⫽⫺0.21, p⬍0.0001). After adjusting for EI, FIB (⫽⫺0.43), IFIB (⫽⫺0.61), and SFIB (⫽⫺1.08) were inversely associated with %BF (all p⬍0.0001). After adjusting for %BF and EI, FIB (⫽0.31) and IFIB (⫽0.40) were associated with adiponectin (both p⬍0.05). There was an interaction between SFIB, race, and sex (p⬍0.05). Higher SFIB was associated with higher adiponectin in black girls, to a lesser extent in whites, but not in black boys. This suggests that dietary fiber may be beneficial to cardiovascular health through the action of adiponectin, regardless of fatness. It is noteworthy that the beneficial effect of SFIB was more specific to black girls. Future research should explore mechanisms by which fiber stimulates production of adiponectin, and why it is different in black girls. FUNDING DISCLOSURE: NIH HL64157
TITLE: WHAT FOOD SAFETY HAZARDS LURK IN THE KITCHENS OF YOUNG ADULTS? RESULTS OF A HOME KITCHEN AUDIT AUTHOR(S): J. Maurer, PhD, RD; C. Byrd-Bredbenner, PhD, RD, FADA; V. Wheatley, MPH; M. Clancy, MS, RD; E. Cottone, RD; Rutgers, The State University of New Jersey LEARNING OUTCOME: To describe the sanitary conditions of the home kitchens of young adults and their educational needs. TEXT: Food safety (FS) extends beyond the meal and into the kitchen, yet little is known about the FS hazards lurking in young adults’ kitchens. The home kitchens of young adults (n⫽144, 55% female, mean age⫽20.7⫾1.2SD years), blinded to the study purpose, were audited by trained researchers. Using standard procedures, FS experts (n⫽5) developed, validated, pilot-tested, and refined a criterion-referenced home kitchen observation instrument (reliability⫽0.75) with 7 scales: Kitchen Cleanliness (9 items), Appliance Cleanliness (3 items), Cleaning Supplies Availability (8 items), Temperatures (Food Thermometer Access and Refrigerator/Freezer Temperatures) (5 items), Cold Food Storage (9 items), Dry Food Storage (8 items), and Poisons Storage (2 items). Interrater reliability of home audits independently conducted equaled 0.95. Each recommended practice earned 1 point. Scale scores ranged from 0 to the maximum number of items on the scale. Participants scored 70% or higher on: Kitchen Cleanliness (mean⫽7.2⫾1.5SD), Dry Food Storage (mean⫽6.7⫾1.3SD), and Cleaning Supplies Availability (mean⫽5.7⫾1.4). Participants scored less than 55% on: Appliance Cleanliness (mean⫽1.6⫾0.8SD) and Poisons Storage (mean⫽1.1⫾0.3SD). Participants scored less than 30% on Cold Food Storage (mean⫽2.6⫾1.0SD) and Temperatures (mean⫽0.5⫾0.6SD). Refrigerator and freezer temperatures exceeded recommendations (mean⫽ 42.9⫾6.4°F, 15.3⫾9.9°F, respectively). Almost no kitchens had a food thermometer (5.3%). Females scored significantly (pⱕ0.04) higher on Kitchen Cleanliness, Cleaning Supplies Availability, and Dry Food Storage. Overall, the sanitation in home kitchens of young adults needs improvement. Educational efforts should focus on kitchen cleanliness, food thermometer availability, and safe food storage. FUNDING DISCLOSURE: USDA National Food Safety Initiative
FUNDING DISCLOSURE: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-65
POSTER SESSION: WELLNESS AND PUBLIC HEALTH TITLE: AN EXAMINATION OF THE RELATIONSHIP OF HIGH FAT AND HIGH SUGAR FOODS ON BODY SIZE IN EARLY ADOLESCENTS AUTHOR(S): C. Reilly, Bsc; K. Younger, MSc, PhD, R Nutr; C.J. Boushey, PhD, MPH, RD; Dublin Institute of Technology, Dublin, Ireland; Purdue University, West Lafayette, IN LEARNING OUTCOME: To identify the association of high fat foods and added sugar foods to body composition measures in early adolescents. TEXT: National data indicate that US children consume many foods high in fat and sugar. These highly palatable and energy-dense foods may encourage over-consumption of energy and hence obesity. This cross-sectional study examined the association between the frequencies of consumption of foods high in added sugars and foods high in fat and body mass index (BMI) or percent body fat (%BF) in children (10-13 years). Data from the Eat Move Learn project comprised the sample. Children in the 6th grade (n⫽267; 133 boys and 134 girls) were recruited at three schools and assent and parental consent were obtained. BMI was calculated (kg/m2) from measured weight and height. Bioelectric impedance analysis (BIA) was used to estimate %BF and fat-free mass (FFM). A selfadministered questionnaire including 45 foods was used to estimate the frequency intake of the identified foods. In separate multipleregression models, BMI, %BF and FFM were dependent variables with the fat and sugar foods as independent variables. Boys consumed more high fat meat foods, high fat combination foods, and high sugar beverages than girls (P⬍0.05). High fat meats were positively associated with FFM and negatively associated with %BF. Otherwise, there were no other significant relationships between the foods and body size. Contrary to apriori assumptions, frequencies of consumption of these foods over the past month were not associated with body size in this sample. This suggests that dietary patterns may be more appropriate for clarifying diet and overweight rather than individual foods. FUNDING DISCLOSURE: Supported by the National Research Initiative (NRI) of the USDA Cooperative State Research, Education and Extension Service, award number 04-35215-14268. TITLE: NUTRIENT CONTENT OF SCHOOL LUNCHES AND PACKED LUNCHES AS OFFERED AND CONSUMED BY ELEMENTARY SCHOOL STUDENTS AUTHOR(S): P.C. Hamilton, MS, RD, Fairmont State University; M.Z.A. Nomani, PhD, RD, C. Fitch, PhD, RD, B.J. Forbes, MA, RD, West Virginia University, Morgantown, WV LEARNING OUTCOME: To identify differences between nutrient content and nutrient intake of student lunches prepared at school and at home with the goal of identifying opportunities for nutrition education and promotion of school lunch programs. TEXT: The rising concern in overall health status of our nation’s children has prompted investigation into the nutrient density of foods offered to children during school hours. The objective of this study was to compare nutrient intake of lunches provided from home versus school lunches as served and as consumed by children in three elementary schools. All children in grades 2-5 were invited to participate. Parents gave informed consent and children gave assent. A digital scale readable to 0.1 gram was used to weigh each food item in a child’s lunch prior to consumption. Leftovers were weighed after eating to calculate intake. Nutrient content of the lunches as served and consumed were calculated using Nutritionist V, version 2.1.1. Participants were 114 children, with 81% consuming school lunch and 19% bringing lunch from home. As served, school lunches contained significantly more protein, vitamins A, D, B6, and B12, folate, riboflavin, pantothenic acid, calcium, phosphorus, magnesium, zinc and dietary fiber (p⬍0.01). After subtracting food waste, intake from school lunches remained significantly higher in vitamins D and B12, pantothenic acid, phosphorus, magnesium, and zinc (p⬍0.01) and vitamin B6, riboflavin and calcium (p⬍0.05). No significant differences were indicated between the two lunches in content and intake of energy from carbohydrate, fat, or saturated fat. Lunches served at school and foods consumed from those lunches are more nutrient-dense than those provided from home. These data clearly provide opportunity for nutrition education focused on improving meals provided from home and promotion of school lunch programs.
TITLE: FIBER INTAKE IS ASSOCIATED WITH ADIPONECTIN LEVELS IN ADOLESCENTS AUTHOR(S): V. Bundy, BS; J.L. Hatfield-Laube, MS, RD, LD; I.S. Stallman-Jorgensen, MS, RD, LD; P. Barbeau, PhD; Georgia Prevention Institute, Department of Pediatrics, Medical College of Georgia, Augusta, GA LEARNING OUTCOME: To understand the protective role of adiponectin on cardiovascular disease, be able to describe the relationship between dietary fiber and adiponectin, and how this relationship differs between race and sex subgroups. TEXT: Adiponectin is released by adipocytes, offers cardiovascular protection, and is lower in obese individuals. Dietary fiber may help stimulate production of adiponectin. The goals of this study were to assess the relationship of fiber with adiponectin in 565 white and black adolescents, and whether this relationship differed between race/sex subgroups. Total (FIB), soluble (SFIB), and insoluble (IFIB) fiber were assessed by 4-7 24-h recalls using Nutrition Data System for Research. Plasma adiponectin was assayed using an enzyme-linked immunosorbent assay. Percent body fat (%BF) was estimated using dual-energy x-ray absorptiometry. Subjects were recruited from local high schools (mean⫾SD age⫽16.1⫾1.2 y; %BF⫽23.6⫾9.8 %; adiponectin⫽16.8⫾9.3 g/mL; energy intake [EI]⫽1971⫾678 kcal/d; FIB⫽10.8⫾4.7 g; SFIB⫽3.9⫾1.6 g; IFIB⫽6.6⫾3.2 g). Regression analyses were adjusted for age, race, and sex. %BF was inversely associated with adiponectin (⫽⫺0.21, p⬍0.0001). After adjusting for EI, FIB (⫽⫺0.43), IFIB (⫽⫺0.61), and SFIB (⫽⫺1.08) were inversely associated with %BF (all p⬍0.0001). After adjusting for %BF and EI, FIB (⫽0.31) and IFIB (⫽0.40) were associated with adiponectin (both p⬍0.05). There was an interaction between SFIB, race, and sex (p⬍0.05). Higher SFIB was associated with higher adiponectin in black girls, to a lesser extent in whites, but not in black boys. This suggests that dietary fiber may be beneficial to cardiovascular health through the action of adiponectin, regardless of fatness. It is noteworthy that the beneficial effect of SFIB was more specific to black girls. Future research should explore mechanisms by which fiber stimulates production of adiponectin, and why it is different in black girls. FUNDING DISCLOSURE: NIH HL64157
TITLE: WHAT FOOD SAFETY HAZARDS LURK IN THE KITCHENS OF YOUNG ADULTS? RESULTS OF A HOME KITCHEN AUDIT AUTHOR(S): J. Maurer, PhD, RD; C. Byrd-Bredbenner, PhD, RD, FADA; V. Wheatley, MPH; M. Clancy, MS, RD; E. Cottone, RD; Rutgers, The State University of New Jersey LEARNING OUTCOME: To describe the sanitary conditions of the home kitchens of young adults and their educational needs. TEXT: Food safety (FS) extends beyond the meal and into the kitchen, yet little is known about the FS hazards lurking in young adults’ kitchens. The home kitchens of young adults (n⫽144, 55% female, mean age⫽20.7⫾1.2SD years), blinded to the study purpose, were audited by trained researchers. Using standard procedures, FS experts (n⫽5) developed, validated, pilot-tested, and refined a criterion-referenced home kitchen observation instrument (reliability⫽0.75) with 7 scales: Kitchen Cleanliness (9 items), Appliance Cleanliness (3 items), Cleaning Supplies Availability (8 items), Temperatures (Food Thermometer Access and Refrigerator/Freezer Temperatures) (5 items), Cold Food Storage (9 items), Dry Food Storage (8 items), and Poisons Storage (2 items). Interrater reliability of home audits independently conducted equaled 0.95. Each recommended practice earned 1 point. Scale scores ranged from 0 to the maximum number of items on the scale. Participants scored 70% or higher on: Kitchen Cleanliness (mean⫽7.2⫾1.5SD), Dry Food Storage (mean⫽6.7⫾1.3SD), and Cleaning Supplies Availability (mean⫽5.7⫾1.4). Participants scored less than 55% on: Appliance Cleanliness (mean⫽1.6⫾0.8SD) and Poisons Storage (mean⫽1.1⫾0.3SD). Participants scored less than 30% on Cold Food Storage (mean⫽2.6⫾1.0SD) and Temperatures (mean⫽0.5⫾0.6SD). Refrigerator and freezer temperatures exceeded recommendations (mean⫽ 42.9⫾6.4°F, 15.3⫾9.9°F, respectively). Almost no kitchens had a food thermometer (5.3%). Females scored significantly (pⱕ0.04) higher on Kitchen Cleanliness, Cleaning Supplies Availability, and Dry Food Storage. Overall, the sanitation in home kitchens of young adults needs improvement. Educational efforts should focus on kitchen cleanliness, food thermometer availability, and safe food storage. FUNDING DISCLOSURE: USDA National Food Safety Initiative
FUNDING DISCLOSURE: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-65