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首页> 外文期刊>Journal of human nutrition and dietetics >A kitchen-based intervention to improve nutritional intake from school lunches in children aged 12-16 years
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A kitchen-based intervention to improve nutritional intake from school lunches in children aged 12-16 years

机译：以厨房为基础的干预措施，以改善12-16岁儿童的学校午餐营养摄入

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Background: School lunches potentially provide an important source of nutrients for children, although studies have shown that their food choices are not always associated with health benefits. The present study aimed to evaluate the effects of a kitchen-based intervention on intake from school lunches undertaken in 2005. Methods: The three-phase study comprised a pre-intervention observation, the intervention itself and a post-intervention observation. Children aged 12-16 years attending a large, inner-city, secondary school in London were invited to participate. The intervention consisted of small, practical changes to the school menu with the purpose of reducing total and saturated fat and increasing fruit and vegetable consumption. Intake was evaluated using a weighed technique. Results: One hundred and eighty and 198 children participated in the pre- and post-intervention phases, respectively. After the intervention, a significant reduction was observed in mean (SD) intake of total fat [44% (8%) versus 40% (9%) total energy, P < 0.01] and of saturated fat [13% (6%) versus 10% (6%), P < 0.01]. The children also ate significantly more fruit and vegetables [12.0 (10.4) g versus 30.0 (30.5) g total weight, P < 0.001]. However, after the intervention, the mean intakes of total and saturated fat, fruit and vegetables were still significantly below the Caroline Walker Trust guidelines for school lunches. Conclusions: The present study shows that total and saturated fat and fruit and vegetable intake from school lunches can be significantly improved by a short, kitchen-based intervention. Although the benefits were limited, the results support further work in this area.
机译：背景：学校午餐可能为儿童提供重要的营养物质，尽管研究表明，他们选择的食物并不总是与健康有关。本研究旨在评估基于厨房的干预措施对2005年学校午餐摄入量的影响。方法：这项分为三个阶段的研究包括干预前的观察，干预本身和干预后的观察。邀请了12至16岁的儿童在伦敦的一所大型内城中学就读。干预措施包括对学校菜单进行一些实际可行的更改，目的是减少总脂肪和饱和脂肪，并增加水果和蔬菜的消费量。使用称重技术评估摄入量。结果：干预前和干预后阶段分别有180名儿童和198名儿童参加。干预后，观察到总脂肪的平均摄入量（SD）显着降低[44％（8％），总能量的平均摄取量为40％（9％），P <0.01]和饱和脂肪[13％（6％）对比10％（6％），P <0.01]。孩子们还吃了更多的水果和蔬菜[12.0（10.4）克，而总重量为30.0（30.5）克，P <0.001]。但是，干预之后，总脂肪，水果和蔬菜的总摄入量和饱和脂肪含量仍显着低于Caroline Walker Trust学校午餐的准则。结论：本研究表明，通过以厨房为基础的短暂干预，可以显着改善学校午餐摄入的总和饱和脂肪以及水果和蔬菜。尽管收益有限，但结果支持了该领域的进一步工作。

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