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首页> 美国卫生研究院文献>American Journal of Public Hygiene >Improvements in Middle School Student Dietary Intake After Implementation of the Texas Public School Nutrition Policy
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Improvements in Middle School Student Dietary Intake After Implementation of the Texas Public School Nutrition Policy

机译：德克萨斯州公立学校营养政策实施后中学生饮食摄入量的改善

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Objectives. We assessed the effect of the Texas Public School Nutrition Policy on middle school student lunchtime food consumption.Methods. Three years of lunch food records were collected from middle school students in southeast Texas: baseline (2001–2002), after local district changes (2002–2003), and 1 year after implementation of the Texas Public School Nutrition Policy (2005–2006). Students recorded amount and source of foods and beverages they consumed. Analysis of variance and covariance and nonparametric tests were used to compare intake after the policy change with intake during the 2 previous years.Results. After implementation of the nutrition policy, student lunch consumption of vegetables, milk, and several nutrients increased (protein, fiber, vitamins A and C, calcium, and sodium), and consumption of less desirable items (sweetened beverages, snack chips) decreased, as did percentage of energy from fat. Most of the desired nutrients and foods (vegetables and milk) were obtained from the National School Lunch Program meal. Fewer sweetened beverages, candy, chips, and dessert foods were purchased and consumed, but more of these items were brought from home and purchased from the snack bar.Conclusions. Overall, state school nutrition policies can improve the healthfulness of foods consumed by students at lunch.
机译：目标。我们评估了《德州公立学校营养政策》对中学生午餐时间食物消费的影响。从德克萨斯州东南部的中学生那里收集了三年的午餐食品记录：基线（2001-2002年），地区变更后（2002-2003年）和德克萨斯州公立学校营养政策实施后的一年（2005-2006年） 。学生记录他们食用的食物和饮料的数量和来源。使用方差和协方差分析以及非参数检验将政策变更后的摄入量与前两年的摄入量进行比较。实施营养政策后，学生午餐食用的蔬菜，牛奶和几种营养素（蛋白质，纤维，维生素A和C，钙和钠）增加了，不良食品（加糖的饮料，零食片）的消耗量减少了，脂肪能量百分比也是如此。大多数所需的营养物质和食物（蔬菜和牛奶）都是从“国家学校午餐计划”餐中获得的。购买和消费的甜味饮料，糖果，薯条和甜点食品的数量减少了，但是更多的这些物品是从家中带出并从小吃店购买的。总体而言，州立学校的营养政策可以改善学生午餐时食用的食物的健康性。

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