新的更健康的学校午餐,学生吃更多的水果,扔掉更少的食物
The study was led by the Rudd Center for Food Policy & Obesity at the University of Connecticut and funded by the Robert Wood Johnson Foundation (RWJF) and the Eunice Kennedy Shriver National Institute of Child Health and Human Development. It is among the first studies to reliably measure student consumption of entrees, fruits, vegetables and milk during lunch, before and after the healthier standards took effect.
Contrary to concerns about increased food waste following the initial implementation of the updated standards, this study shows that students are throwing away less food now than they were before the standards were in place.
“This research adds to evidence that the updated nutrition standards for the National School Lunch Program can succeed in helping students eat healthier,” said Marlene Schwartz, PhD, the study’s lead author and director of the Rudd Center.
Researchers analyzed students’ food selection, consumption, and waste before and after the updated standards were in place by photographing and weighing individual items on lunch trays. Specifically, researchers tracked students from 12 middle schools in an urban school district for three years—from the spring of 2012 through the spring of 2014—before the standards changed and two years after.
More than 70 percent of the students in the district qualify for free or reduced-price meals. Nearly half of the students (47%) are African-American, 38 percent are Hispanic and 15 percent are white.
In addition to finding that more students chose fruit after the updated standards went into effect, 66 percent up from 54 percent, the study found:
- The amount of fruit students consumed did not change significantly over the three-year period. In 2014, students ate 74 percent of the fruit they selected for lunch.
- Students were more likely to take fruit if a greater variety of fruit was offered. For every additional type of fruit offered, there was a significant increase (of 9%) in students who took fruit as part of their lunch.
- Fewer students chose a vegetable (68% in 2012 compared with 52% in 2014). However, the percentage of vegetables they consumed increased by nearly 20 percent, from 46 percent to 64 percent, which effectively decreased the amount of vegetables thrown away.
- Students consumed more of their lunch entrees (up from 71% of their entrée in the spring of 2012 to 84% in 2014), thus also decreasing food waste.
“Some have expressed concern about the requirement that students take a fruit or vegetable,” Schwartz said. “We’re seeing a very positive response from students.”
This study follows recent polling and research showing broad support for healthier meals among parents and students: An October 2014 poll from the Pew Charitable Trusts, RWJF, and the American Heart Association found that 72 percent of parents nationwide favor strong nutrition standards for school foods. A survey of school leaders released in July 2014 revealed widespread student acceptance of healthier meals across all grade levels.
The updated nutrition standards—enacted by Congress in 2010 under the Healthy, Hunger-Free Kids Act and implemented by the USDA in the fall of 2012—are based on recommendations from an Institute of Medicine panel of experts.
Data come from “New School Meal Regulations Increase Fruit Consumption and Do Not Increase Total Plate Waste.” The full text is available at http://online.liebertpub.com/doi/pdfplus/10.1089/chi.2015.0019.
About the UConn Rudd Center for Food Policy & Obesity
The Rudd Center for Food Policy & Obesity at the University of Connecticut is a distinguished multi-disciplinary policy research center dedicated to improving the world’s diet, preventing obesity and reducing weight stigma. The Rudd Center is a leader in building broad-based consensus to change diet and activity patterns by conducting research and educating policy makers and the public. For more information, visit www.uconnruddcenter.org or follow us on Twitter at www.twitter.com/uconnruddcenter or on Facebook at www.facebook.com/uconnruddcenter.
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康涅狄格州哈特福德。美国农业部的健康校餐标准生效后,学生们吃了更多的水果,扔掉了更少的主菜和蔬菜发表的研究今天在儿童肥胖。
这项研究由康涅狄格大学路德食品政策与肥胖中心牵头,由罗伯特·伍德·约翰逊基金会(RWJF)和尤尼斯·肯尼迪·施莱弗国家儿童健康与人类发展研究所资助。这是首批可靠地衡量学生在午餐期间、在健康标准生效之前和之后对主菜、水果、蔬菜和牛奶摄入量的研究之一。
与最初实施新标准后对食物浪费增加的担忧相反,这项研究表明,与标准实施前相比,学生们现在扔掉的食物更少了。
“这项研究进一步证明,国家学校午餐计划的最新营养标准可以成功地帮助学生吃得更健康,”该研究的主要作者兼拉德中心主任马琳·施瓦茨博士说。
研究人员通过对午餐托盘上的单个食物进行拍照和称重,分析了学生在新标准实施前后的食物选择、消费和浪费情况。具体来说,研究人员对一个城市学区的12所中学的学生进行了为期三年的跟踪调查——从2012年春天到2014年春天——在标准改变之前和两年后。
该地区超过70%的学生有资格享受免费或减价餐食。近一半的学生(47%)是非裔美国人,38%是西班牙裔,15%是白人。
除了发现更新后的标准生效后,更多的学生选择水果,从54%上升到66%,研究还发现:
- 在三年的时间里,学生们消耗的水果数量没有显著变化。2014年,学生们吃掉了他们选择的午餐水果的74%。
- 如果提供更多种类的水果,学生们更有可能选择水果。每增加一种水果,将水果作为午餐一部分的学生人数就会显著增加(9%)。
- 选择蔬菜的学生减少了(2012年为68%,2014年为52%)。然而,他们消耗的蔬菜比例增加了近20%,从46%增加到64%,这有效地减少了蔬菜的丢弃量。
- 学生们消耗了更多的午餐主菜(从2012年春季的71%上升到2014年的84%),从而也减少了食物浪费。
施瓦茨说:“一些人对要求学生吃水果或蔬菜表示担忧。”“我们看到学生们的反应非常积极。”
这项研究遵循了最近的民意调查和研究,显示家长和学生广泛支持健康饮食民意调查来自皮尤慈善信托基金、RWJF和美国心脏协会的调查发现,全国72%的家长支持学校食品的严格营养标准。一个调查2014年7月发布的一份关于学校领导的调查报告显示,各个年级的学生都普遍接受健康饮食。
国会于2010年根据《健康、无饥饿儿童法案》(Healthy, hunger Kids Act)制定了最新营养标准,并于2012年秋季由美国农业部(USDA)实施,该标准是基于美国医学研究所(Institute of Medicine)专家小组的建议。
数据来自“新的校餐规定增加水果消费,但不增加盘子浪费总量”。全文可在http://online.liebertpub.com/doi/pdfplus/10.1089/chi.2015.0019.
关于康涅狄格大学拉德食品政策与肥胖中心
康涅狄格大学的拉德食品政策与肥胖中心是一个杰出的多学科政策研究中心,致力于改善世界饮食,预防肥胖和减轻体重耻辱感。路德中心通过开展研究和教育政策制定者和公众,在建立改变饮食和活动模式的广泛共识方面处于领先地位。欲了解更多信息,请访问www.uconnruddcenter.org或在Twitter上关注我们www.twitter.com/uconnruddcenter或者在Facebook上www.facebook.com/uconnruddcenter.
For more than 40 years the Robert Wood Johnson Foundation has worked to improve health and health care. We are striving to build a national Culture of Health that will enable all to live longer, healthier lives now and for generations to come. For more information, visit www.ottomotal.com. Follow the Foundation on Twitter at www.ottomotal.com/twitter or on Facebook at www.ottomotal.com/facebook.
" data-isabstract="false" class="cmp-text">关于罗伯特伍德约翰逊基金会
40多年来,罗伯特·伍德·约翰逊基金会一直致力于改善健康和医疗保健。我们正在努力建设一种全国卫生文化,使所有人现在和后代都能活得更长、更健康。欲了解更多信息,请访问www.ottomotal.com.在Twitter上关注基金会www.ottomotal.com/twitter或者在Facebook上www.ottomotal.com/facebook.