Effect of nutrition changes on foods selected by students in a middle school-based diabetes prevention intervention program: the HEALTHY experience.

HEALTHY Study Group; University of Nevada Las Vegas, Las Vegas, NV 89106, USA. [email protected]

Publisher: Wiley Country of Publication: United States NLM ID: 0376370 Publication Model: Print Cited Medium: Internet ISSN: 1746-1561 (Electronic) Linking ISSN: 00224391 NLM ISO Abbreviation: J Sch Health Subsets: MEDLINE

Publication: Nov. 2008- : Hoboken, NJ : Wiley
Original Publication: Columbus, Ohio : American Association of School Physicians

Feeding Behavior* ; Food Preferences*; Diabetes Mellitus, Type 2/*prevention & control ; Food Services/*organization & administration ; Health Promotion/*organization & administration ; School Health Services/*organization & administration; Adolescent ; Adolescent Nutritional Physiological Phenomena ; Energy Intake ; Female ; Humans ; Male ; Nutrition Surveys ; Nutritive Value ; Obesity/prevention & control ; Program Evaluation ; Schools/organization & administration ; Students/psychology ; United States

Background: The HEALTHY primary prevention trial developed an integrated multicomponent intervention program to moderate risk factors for type 2 diabetes in middle schools. The nutrition component aimed to improve the quality of foods and beverages served to students. Changes in the School Breakfast Program (SBP), National School Lunch Program (NSLP), and à la carte venues are compared to the experience of control schools.
Methods: The intervention was implemented in 21 middle schools from winter 2007 through spring 2009 (following a cohort of students from sixth through eighth grades); 21 schools acted as observed controls. The nutrition component targeted school food service environmental change. Data identifying foods and nutrients served (selected by students for consumption) were collected over a 20-day period at baseline and end of study. Analysis compared end of study values for intervention versus control schools.
Results: Intervention schools more successfully limited dessert and snack food portion size in NSLP and à la carte and lowered fat content of foods served. Servings of high-fiber grain-based foods and/or legumes were improved in SBP but not NSLP. Intervention and control schools eliminated >1% fat milk and added-sugar beverages in SBP, but intervention schools were more successful in NSLP and à la carte.
Conclusion: The HEALTHY program demonstrated significant changes in the nutritional quality of foods and beverages served in the SBP, NSLP, and à la carte venues, as part of an effort to decrease childhood obesity and support beneficial effects in some secondary HEALTHY study outcomes.
(Published 2012. This article is a U.S. Government work and is in the public domain in the USA.)

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U01-DK61231 United States DK NIDDK NIH HHS; U01 DK061231 United States DK NIDDK NIH HHS; U01 DK061249 United States DK NIDDK NIH HHS; U01-DK61230 United States DK NIDDK NIH HHS; U01 DK061223 United States DK NIDDK NIH HHS; U01 DK061230 United States DK NIDDK NIH HHS; U01-DK61223 United States DK NIDDK NIH HHS; U01 DK061230-11 United States DK NIDDK NIH HHS; U01-DK61249 United States DK NIDDK NIH HHS; R24 HD050924 United States HD NICHD NIH HHS

Investigator: T Baranowski; L Adams; J Baranowski; A Canada; KT Carter; KW Cullen; MH Dobbins; R Jago; A Oceguera; AX Rodriguez; C Speich; LT Tatum; D Thompson; MA White; CG Williams; L Goldberg; D Cusimano; L DeBar; D Elliot; HM Grund; S McCormick; E Moe; JB Roullet; D Stadler; G Foster; J Brown; B Creighton; M Faith; EG Ford; H Glick; S Kumanyika; J Nachmani; L Rosen; S Sherman; S Solomon; A Virus; S Volpe; S Willi; D Cooper; S Bassin; S Bruecker; D Ford; P Galassetti; S Greenfield; J Hartstein; M Krause; N Opgrand; Y Rodriguez; M Schneider; J Harrell; A Anderson; T Blackshear; J Buse; J Caveness; A Gerstel; C Giles; A Hackney; A Jessup; P Kennel; R McMurray; D Rubin; A- Siega-Riz; M Smith; A Steckler; A Zeveloff; MD Marcus; M Carter; S Clayton; B Gillis; K Hindes; J Jakicic; R Meehan; R Noll; J Vanucci; E Venditti; R Treviño; A Garcia; D Hale; A Hernandez; I Hernandez; C Mobley; T Murray; J Stavinoha; K Surapiboonchai; Z Yin; K Hirst; K Drews; S Edelstein; L El ghormli; S Firrell; M Huang; P Kolinjivadi; S Mazzuto; T Pham; A Wheeler; B Linder; C Hunter; M Staten; SM Marcovina

Date Created: 20120114 Date Completed: 20120523 Latest Revision: 20211021

20221213

PMC3261591

10.1111/j.1746-1561.2011.00670.x

22239133