|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|2656689||1564039||2016||10 صفحه PDF||سفارش دهید||دانلود کنید|
BackgroundThe school lunch environment is a prime target for increasing a child’s consumption of fresh fruits and vegetables (F/V). Salad bars are heavily encouraged in schools; however, more research is needed to examine the contexts in which salad bars promote consumption of F/V among students.ObjectiveTo compare the amount of fresh F/V self-served, consumed, and wasted by students during lunch at schools with differing salad bar placement: inside or outside of the serving line.DesignCross-sectional plate waste study in which salad bar placement differed between schools.Participants/settingA random sample of middle school students (N=533) from six schools (three schools per district).Main outcome measuresAmount of fresh F/V taken, consumed, and wasted.Statistical analysesNegative binomial multivariable regression examined placement of salad bars, adjusting for sex, grade, race/ethnicity, free/reduced status, day of the week, and nesting of students within schools.ResultsAlmost all students (98.6%) in the schools with salad bars inside serving lines self-served F/V compared with only 22.6% of students in the schools with salad bars outside lines (adjusted prevalence ratio=5.38; 95% CI 4.04 to 7.17). Similarly, students at schools with salad bars inside the line had greater prevalence of consuming any F/V compared with students in schools with salad bars outside the line (adjusted prevalence ratio=4.83; 95% CI 3.40 to 6.81). On average, students with the salad bar outside the line wasted less F/V compared with those with salad bars inside the line (30% vs 48%, respectively).ConclusionsFew students visited salad bars located outside the lunch line. Salad bars inside the lunch line resulted in significantly greater fresh F/V taken, consumed, and wasted. When possible, schools should try to include salad bars inside the line to increase students’ exposure to F/V.
Journal: Journal of the Academy of Nutrition and Dietetics - Volume 116, Issue 3, March 2016, Pages 407–416