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SALES OF SOME COMPETITIVE FOODS AT MIDDLE SCHOOLS DIFFER BY SCHOOL ETHNICITY
Journal of the American Dietetic Association Online
more fruits (65% vs. 51%, p<0.001) and 3 or more vegetables per day (36% vs. 24%, p= 0.001). Children who correctly identified low-fat foods were more likely to choose low-fat foods for a snack (13% vs. 3%, p<0.001). In schools completing post-intervention surveys, students were more likely to report eating 2 or more fruits per day (57% vs. 52%, p = 0.02), to know the 5-a-day recommendation (22% vs. 17%, p=0.005), and to correctly identify low fat foods (14% vs. 10%, p=0.01). While most children failed to meet nutritional guidelines and had poor nutrition knowledge, those who answered nutrition questions correctly were more likely to report healthier eating habits. Children reported modest improvements in nutrition knowledge and intake following a school-based nutrition and activity program. TITLE: CONTRIBUTION OF SCHOOL LUNCH TO DAILY ENERGY, FAT, FRUIT, JUICE, VEGETABLE AND BEVERAGE CONSUMPTION OF 7TH AND 8TH GRADE STUDENTS AUTHOR(S): V.J. Thompson, MS, K.W. Cullen, DrPH, RD, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX LEARNING OUTCOME: To determine the contribution of school lunch to daily consumption of energy, fat, fruit, juice, vegetable and beverages of low-income 7th and 8th grade students. TEXT: National School Lunch Program (NSLP) meals are designed to meet the Dietary Guidelines and supply fruit (F), juice (J), vegetables (V) & milk for school children. Little is known about the contribution of NSLP meals to children's energy, fat, F, V, milk, and other beverage consumption. Up to six days of food records were collected from 102 7th and 8th grade students (47% African-American, 40% Hispanic, 10% White, 2% Asian; 43% boys; 50% 85th percentile for weight) attending two lowincome Houston area middle schools. The majority of the students were eligible for free/reduced price meals, and all students had access to snack bars and vending machines during lunch. Mean consumption was computed using NDS and hand coding. Mean daily consumption was 1798 kilocalories (kcal) and 38% of kcal from fat. School lunch meals contributed 607 kcal (34% of daily intake) and 40% of kcal from fat. Only 16% (n=17) of students reported consuming any fruit and 23% (n=23) reported consuming regular V (i.e., no French fries) at school. Students' daily mean consumption of F and regular V was 0.16 serving and 0.66 serving, respectively. School lunch consumption provided 0.10 F serving (63%) and 0.02 regular V serving (21%) of their daily mean consumption. Student mean daily juice consumption was 2 oz. and sweetened beverage consumption was 16 oz, with school lunch providing 5% of daily juice consumption and 32% of sweetened beverage consumption. Daily milk consumption was 6.5 oz with school lunch providing 37% (2.44 oz). The lunch consumption at school of these 7th and 8th grade students did not meet the NSLP guidelines. Intervention Strategies should be developed to enable 7th and 8th grade students to make healthy food choices at school. TITLE: SALES OF SOME COMPETITIVE FOODS AT MIDDLE SCHOOLS DIFFER BY SCHOOL ETHNICITY AUTHOR(S): C. Norwood, RD; K. Cullen, PhD, RD, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab02&nav=full (7 of 76) [3/21/2008 8:46:41 AM]
Journal of the American Dietetic Association Online
LEARNING OUTCOME: To identify if cash sales of competitive foods at middle school snack bars differ by school demographic characteristics. TEXT: Obesity is a leading health problem in the United States that affects children and adolescents. As children spend the majority of their day at school, the school setting is regarded as an important food environment. Competitive foods, which are typically high in fat and sugar, can be purchased at school snack bars, school stores, and vending machines. Little is known about the extent to which sales of these foods differ by school characteristics. Data consisting of cash sales of competitive foods at snack bars from 33 6th to 8th grade middle schools were analyzed to determine if the average number of competitive food items sold differed by school demographic characteristics, i.e. school ethnicity [African-American (AA), Hispanic (H), or Mixed (M)] and percent of students receiving free/ reduced price National School Lunch Program meals (NSLP) (<40% vs 40%). Foods were grouped into 15 categories (e.g, 16 ounce soda, high fat/high salt snacks) and the percent of total sales for each category was calculated by dividing the number of items sold for a given category by the total number of all food items sold during the school year. Predominantly AA schools sold more Ice Cream (p=0.01), and predominantly H schools sold greater amounts of Regular High Fat and High Sugar Snack foods (p<0.01). There were no differences in the percent sales of competitive foods by percent of students receiving NSLP meals. School demographic characteristics were not determining factors in the type and amount of competitive foods purchased at these middle school snack bars. Funded from the USDA/ARS Cooperative Agreement No. 58-6250-6001. TITLE: A MASTER INSTRUCTOR TRAINING PROGRAM FOR SCHOOL FOOD SERVICE PERSONNEL RELATED TO CHILDHOOD OBESITY AUTHOR(S): C.K. Probart, PhD, RD, E.T. McDonnell, MS, RD, LDN, C. Nguyen, H.J. Snow, BS. The Pennsylvania State University, University Park, PA LEARNING OUTCOME: Participants will identify attitudes of School Food Service Personnel and recognize the effectiveness of a Master Instructor concept as a training strategy on issues related to childhood obesity. TEXT: Methodology: Fifteen Master Instructors (MI) were trained on “Childhood Obesity: A Proactive School Response.” MIs were provided with materials to conduct workshops for school foodservice personnel (SFSP). A 54-item pre/post-test was developed to assess attitudes toward childhood obesity and the schools' role in the problem. Three workshops were conducted for 80 SFSP who were predominantly female (94%) high school graduates (90%). Major Findings: SFSP identified parental attitudes, peer pressure, and media as top barriers to students' healthful eating behaviors. From pretest to post-test, more respondents identified lack of nutrition education in the curriculum as a barrier and nutrition lessons as an effective strategy to increase healthful eating behaviors (p<0.05). On a 7point scale with 1 being agree, respondents agreed that childhood obesity is a national problem (mean: 1.54±1.03), but fewer believed it is a problem at their school (mean: 4.0±1.73). They believed that snacks purchased at school (mean: 2.7±1.77), more so than school meals (mean: 4.6±2.08), contribute to obesity. Although they identified childhood obesity as a parents' responsibility (mean: 1.85 ±1.41), they believed that parents and schools should work together to solve the problem (mean: 2.22 ±1.57). Awareness of the problem of childhood obesity in their schools, and the relationship to school http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab02&nav=full (8 of 76) [3/21/2008 8:46:41 AM]
more fruits (65% vs. 51%, p<0.001) and 3 or more vegetables per day (36% vs. 24%, p= 0.001). Children who correctly identified low-fat foods were more likely to choose low-fat foods for a snack (13% vs. 3%, p<0.001). In schools completing post-intervention surveys, students were more likely to report eating 2 or more fruits per day (57% vs. 52%, p = 0.02), to know the 5-a-day recommendation (22% vs. 17%, p=0.005), and to correctly identify low fat foods (14% vs. 10%, p=0.01). While most children failed to meet nutritional guidelines and had poor nutrition knowledge, those who answered nutrition questions correctly were more likely to report healthier eating habits. Children reported modest improvements in nutrition knowledge and intake following a school-based nutrition and activity program. TITLE: CONTRIBUTION OF SCHOOL LUNCH TO DAILY ENERGY, FAT, FRUIT, JUICE, VEGETABLE AND BEVERAGE CONSUMPTION OF 7TH AND 8TH GRADE STUDENTS AUTHOR(S): V.J. Thompson, MS, K.W. Cullen, DrPH, RD, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX LEARNING OUTCOME: To determine the contribution of school lunch to daily consumption of energy, fat, fruit, juice, vegetable and beverages of low-income 7th and 8th grade students. TEXT: National School Lunch Program (NSLP) meals are designed to meet the Dietary Guidelines and supply fruit (F), juice (J), vegetables (V) & milk for school children. Little is known about the contribution of NSLP meals to children's energy, fat, F, V, milk, and other beverage consumption. Up to six days of food records were collected from 102 7th and 8th grade students (47% African-American, 40% Hispanic, 10% White, 2% Asian; 43% boys; 50% 85th percentile for weight) attending two lowincome Houston area middle schools. The majority of the students were eligible for free/reduced price meals, and all students had access to snack bars and vending machines during lunch. Mean consumption was computed using NDS and hand coding. Mean daily consumption was 1798 kilocalories (kcal) and 38% of kcal from fat. School lunch meals contributed 607 kcal (34% of daily intake) and 40% of kcal from fat. Only 16% (n=17) of students reported consuming any fruit and 23% (n=23) reported consuming regular V (i.e., no French fries) at school. Students' daily mean consumption of F and regular V was 0.16 serving and 0.66 serving, respectively. School lunch consumption provided 0.10 F serving (63%) and 0.02 regular V serving (21%) of their daily mean consumption. Student mean daily juice consumption was 2 oz. and sweetened beverage consumption was 16 oz, with school lunch providing 5% of daily juice consumption and 32% of sweetened beverage consumption. Daily milk consumption was 6.5 oz with school lunch providing 37% (2.44 oz). The lunch consumption at school of these 7th and 8th grade students did not meet the NSLP guidelines. Intervention Strategies should be developed to enable 7th and 8th grade students to make healthy food choices at school. TITLE: SALES OF SOME COMPETITIVE FOODS AT MIDDLE SCHOOLS DIFFER BY SCHOOL ETHNICITY AUTHOR(S): C. Norwood, RD; K. Cullen, PhD, RD, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab02&nav=full (7 of 76) [3/21/2008 8:46:41 AM]
Journal of the American Dietetic Association Online
LEARNING OUTCOME: To identify if cash sales of competitive foods at middle school snack bars differ by school demographic characteristics. TEXT: Obesity is a leading health problem in the United States that affects children and adolescents. As children spend the majority of their day at school, the school setting is regarded as an important food environment. Competitive foods, which are typically high in fat and sugar, can be purchased at school snack bars, school stores, and vending machines. Little is known about the extent to which sales of these foods differ by school characteristics. Data consisting of cash sales of competitive foods at snack bars from 33 6th to 8th grade middle schools were analyzed to determine if the average number of competitive food items sold differed by school demographic characteristics, i.e. school ethnicity [African-American (AA), Hispanic (H), or Mixed (M)] and percent of students receiving free/ reduced price National School Lunch Program meals (NSLP) (<40% vs 40%). Foods were grouped into 15 categories (e.g, 16 ounce soda, high fat/high salt snacks) and the percent of total sales for each category was calculated by dividing the number of items sold for a given category by the total number of all food items sold during the school year. Predominantly AA schools sold more Ice Cream (p=0.01), and predominantly H schools sold greater amounts of Regular High Fat and High Sugar Snack foods (p<0.01). There were no differences in the percent sales of competitive foods by percent of students receiving NSLP meals. School demographic characteristics were not determining factors in the type and amount of competitive foods purchased at these middle school snack bars. Funded from the USDA/ARS Cooperative Agreement No. 58-6250-6001. TITLE: A MASTER INSTRUCTOR TRAINING PROGRAM FOR SCHOOL FOOD SERVICE PERSONNEL RELATED TO CHILDHOOD OBESITY AUTHOR(S): C.K. Probart, PhD, RD, E.T. McDonnell, MS, RD, LDN, C. Nguyen, H.J. Snow, BS. The Pennsylvania State University, University Park, PA LEARNING OUTCOME: Participants will identify attitudes of School Food Service Personnel and recognize the effectiveness of a Master Instructor concept as a training strategy on issues related to childhood obesity. TEXT: Methodology: Fifteen Master Instructors (MI) were trained on “Childhood Obesity: A Proactive School Response.” MIs were provided with materials to conduct workshops for school foodservice personnel (SFSP). A 54-item pre/post-test was developed to assess attitudes toward childhood obesity and the schools' role in the problem. Three workshops were conducted for 80 SFSP who were predominantly female (94%) high school graduates (90%). Major Findings: SFSP identified parental attitudes, peer pressure, and media as top barriers to students' healthful eating behaviors. From pretest to post-test, more respondents identified lack of nutrition education in the curriculum as a barrier and nutrition lessons as an effective strategy to increase healthful eating behaviors (p<0.05). On a 7point scale with 1 being agree, respondents agreed that childhood obesity is a national problem (mean: 1.54±1.03), but fewer believed it is a problem at their school (mean: 4.0±1.73). They believed that snacks purchased at school (mean: 2.7±1.77), more so than school meals (mean: 4.6±2.08), contribute to obesity. Although they identified childhood obesity as a parents' responsibility (mean: 1.85 ±1.41), they believed that parents and schools should work together to solve the problem (mean: 2.22 ±1.57). Awareness of the problem of childhood obesity in their schools, and the relationship to school http://www2.us.elsevierhealth.com/inst/serve?ac...r=art&artType=misc&id=jjada0310309ab02&nav=full (8 of 76) [3/21/2008 8:46:41 AM]