Source of Grant Support: This work was completed with funding from NIDDK/NIH grant numbers U01-DK61230, U01-DK61249, U01-DK61231, and U01-DK61223 to the STOPP-T2D collaborative group.
Effect of Nutrition Changes on Foods Selected by Students in a Middle School-Based Diabetes Prevention Intervention Program: The HEALTHY Experience
Article first published online: 12 JAN 2012
Published 2012. This article is a U.S. Government work and is in the public domain in the USA.
Journal of School Health
Volume 82, Issue 2, pages 82–90, February 2012
How to Cite
The HEALTHY Study Group, Mobley, C. C., Stadler, D. D., Staten, M. A., El ghormli, L., Gillis, B., Hartstein, J., Siega-Riz, A. M. and Virus, A. (2012), Effect of Nutrition Changes on Foods Selected by Students in a Middle School-Based Diabetes Prevention Intervention Program: The HEALTHY Experience. Journal of School Health, 82: 82–90. doi: 10.1111/j.1746-1561.2011.00670.x
We thank the administration, faculty, staff, students, and their families at the middle schools and school districts; particularly the school food service administration and staff that participated in the HEALTHY study.
The following individuals and institutions constitute the HEALTHY Study Group (* indicates principal investigator or director): STOPP-T2D Study Chair Children's Hospital Los Angeles: F.R. Kaufman Field Centers Baylor College of Medicine: T. Baranowski*, L. Adams, J. Baranowski, A. Canada, K.T. Carter, K.W. Cullen, M.H. Dobbins, R. Jago, A. Oceguera, A.X. Rodriguez, C. Speich, L.T. Tatum, D. Thompson, M.A. White, C.G. Williams; Oregon Health & Science University: L. Goldberg*, D. Cusimano, L. DeBar, D. Elliot, H.M. Grund, S. McCormick, E. Moe, J.B. Roullet, D. Stadler; Temple University: G. Foster* (Steering Committee Chair), J. Brown, B. Creighton, M. Faith, E.G. Ford, H. Glick, S. Kumanyika, J. Nachmani, L. Rosen, S. Sherman, S. Solomon, A. Virus, S. Volpe, S. Willi; University of California at Irvine: D. Cooper*, S. Bassin, S. Bruecker, D. Ford, P. Galassetti, S. Greenfield, J. Hartstein, M. Krause, N. Opgrand, Y. Rodriguez, M. Schneider; University of North Carolina at Chapel Hill: 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.-M. Siega-Riz, M. Smith, A. Steckler, A. Zeveloff; University of Pittsburgh: M.D. Marcus*, M. Carter, S. Clayton, B. Gillis, K. Hindes, J. Jakicic, R. Meehan, R. Noll, J. Vanucci, E. Venditti; University of Texas Health Science Center at San Antonio: R. Treviño*, A. Garcia, D. Hale, A. Hernandez, I. Hernandez, C. Mobley, T. Murray, J. Stavinoha, K. Surapiboonchai, Z. Yin; Coordinating Center George Washington University: K. Hirst*, K. Drews, S. Edelstein, L. El ghormli, S. Firrell, M. Huang, P. Kolinjivadi, S. Mazzuto, T. Pham, A. Wheeler; Project Office National Institute of Diabetes and Digestive and Kidney Diseases: B. Linder*, C. Hunter, M. Staten; Central Blood Laboratory University of Washington Northwest Lipid Metabolism and Diabetes Research Laboratories: S.M. Marcovina*.
HEALTHY intervention materials are available for download at http://www.healthystudy.org/.
Disclaimer: The authors have indicated they have no financial relationships relevant to this article, nor conflicts of interest to disclose.
The HEALTHY Study Group, Mobley CC, Stadler DD, Staten MA, El ghormli L, Gillis B, Hartstein J, Siega-Riz AM, Virus A. Effect of nutrition changes on foods selected by students in a middle school-based diabetes prevention intervention program: the HEALTHY experience.
- Issue published online: 12 JAN 2012
- Article first published online: 12 JAN 2012
- Received on December 15, 2010, Accepted on April 6, 2011
- school food services;
- nutrition and diet;
- child and adolescent health
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.