Effect of nutrition changes on foods selected by students in a middle school-based diabetes prevention intervention program

The HEALTHY experience

Connie C. Mobley, Diane Stadler, Myrlene A. Staten, Laure El ghormli, Bonnie Gillis, Jill Hartstein, A. M. Siega-Riz, Amy Virus

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Backgound: 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.

Original languageEnglish (US)
Pages (from-to)82-90
Number of pages9
JournalJournal of School Health
Volume82
Issue number2
DOIs
StatePublished - Feb 2012

Fingerprint

chronic illness
nutrition
Students
food
Food
school
experience
student
Lunch
Breakfast
Diabetes
Nutrition
Middle School
Food and Beverages
Fats
Portion Size
Food Services
Snacks
Pediatric Obesity
Beverages

Keywords

  • Child and adolescent health
  • Nutrition and diet
  • School food services

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health
  • Philosophy
  • Education

Cite this

Effect of nutrition changes on foods selected by students in a middle school-based diabetes prevention intervention program : The HEALTHY experience. / Mobley, Connie C.; Stadler, Diane; Staten, Myrlene A.; El ghormli, Laure; Gillis, Bonnie; Hartstein, Jill; Siega-Riz, A. M.; Virus, Amy.

In: Journal of School Health, Vol. 82, No. 2, 02.2012, p. 82-90.

Research output: Contribution to journalArticle

Mobley, Connie C. ; Stadler, Diane ; Staten, Myrlene A. ; El ghormli, Laure ; Gillis, Bonnie ; Hartstein, Jill ; Siega-Riz, A. M. ; Virus, Amy. / Effect of nutrition changes on foods selected by students in a middle school-based diabetes prevention intervention program : The HEALTHY experience. In: Journal of School Health. 2012 ; Vol. 82, No. 2. pp. 82-90.
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