Rationale, design and methods of the HEALTHY study nutrition intervention component

B. Gillis, C. Mobley, Diane Stadler, J. Hartstein, A. Virus, S. L. Volpe, L. E L Ghormli, M. A. Staten, J. Bridgman, S. McCormick

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

The HEALTHY study was a randomized, controlled, multicenter and middle school-based, multifaceted intervention designed to reduce risk factors for the development of type 2 diabetes. The study randomized 42 middle schools to intervention or control, and followed students from the sixth to the eighth grades. Here we describe the design of the HEALTHY nutrition intervention component that was developed to modify the total school food environment, defined to include the following: federal breakfast, lunch, after school snack and supper programs; a la carte venues, including snack bars and school stores; vending machines; fundraisers; and classroom parties and celebrations. Study staff implemented the intervention using core and toolbox strategies to achieve and maintain the following five intervention goals: (1) lower the average fat content of foods, (2) increase the availability and variety of fruits and vegetables, (3) limit the portion sizes and energy content of dessert and snack foods, (4) eliminate whole and 2% milk and all added sugar beverages, with the exception of low fat or nonfat flavored milk, and limit 100% fruit juice to breakfast in small portions and (5) increase the availability of higher fiber grain-based foods and legumes. Other nutrition intervention component elements were taste tests, cafeteria enhancements, cafeteria line messages and other messages about healthy eating, cafeteria learning laboratory (CLL) activities, twice-yearly training of food service staff, weekly meetings with food service managers, incentives for food service departments, and twice yearly local meetings and three national summits with district food service directors. Strengths of the intervention design were the integration of nutrition with the other HEALTHY intervention components (physical education, behavior change and communications), and the collaboration and rapport between the nutrition intervention study staff members and food service personnel at both school and district levels.

Original languageEnglish (US)
JournalInternational Journal of Obesity
Volume33
Issue numberSUPPL. 4
DOIs
StatePublished - Aug 2009

Fingerprint

Food Services
Snacks
Breakfast
Food
Milk
Fats
Portion Size
Lunch
Physical Education and Training
Beverages
Fabaceae
Vegetables
Type 2 Diabetes Mellitus
Meals
Motivation
Fruit
Communication
Learning
Students

Keywords

  • Childhood obesity
  • Diabetes prevention
  • Food service
  • Middle school intervention
  • Nutrition
  • School food environment

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Endocrinology, Diabetes and Metabolism

Cite this

Rationale, design and methods of the HEALTHY study nutrition intervention component. / Gillis, B.; Mobley, C.; Stadler, Diane; Hartstein, J.; Virus, A.; Volpe, S. L.; Ghormli, L. E L; Staten, M. A.; Bridgman, J.; McCormick, S.

In: International Journal of Obesity, Vol. 33, No. SUPPL. 4, 08.2009.

Research output: Contribution to journalArticle

Gillis, B, Mobley, C, Stadler, D, Hartstein, J, Virus, A, Volpe, SL, Ghormli, LEL, Staten, MA, Bridgman, J & McCormick, S 2009, 'Rationale, design and methods of the HEALTHY study nutrition intervention component', International Journal of Obesity, vol. 33, no. SUPPL. 4. https://doi.org/10.1038/ijo.2009.114
Gillis, B. ; Mobley, C. ; Stadler, Diane ; Hartstein, J. ; Virus, A. ; Volpe, S. L. ; Ghormli, L. E L ; Staten, M. A. ; Bridgman, J. ; McCormick, S. / Rationale, design and methods of the HEALTHY study nutrition intervention component. In: International Journal of Obesity. 2009 ; Vol. 33, No. SUPPL. 4.
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