Indicates CHES and Nursing continuing education hours are available. Also available at: http://www.ashaweb.org/continuing_education.html
The Effect of Nutrient-Based Standards on Competitive Foods in 3 Schools: Potential Savings in Kilocalories and Grams of Fat*
Article first published online: 12 JAN 2012
© 2012, American School Health Association
Journal of School Health
Volume 82, Issue 2, pages 91–96, February 2012
How to Cite
Snelling, A. M. and Yezek, J. (2012), The Effect of Nutrient-Based Standards on Competitive Foods in 3 Schools: Potential Savings in Kilocalories and Grams of Fat. Journal of School Health, 82: 91–96. doi: 10.1111/j.1746-1561.2011.00671.x
- Issue published online: 12 JAN 2012
- Article first published online: 12 JAN 2012
- Received on September 29, 2010, Accepted on March 31, 2011
- nutrition standards;
- fat intake
BACKGROUND: The study investigated how nutrient standards affected the number of kilocalories and grams of fat and saturated fat in competitive foods offered and sold in 3 high schools.
METHODS: The study is a quasi-experimental design with 3 schools serving as the units of assignment and analysis. The effect of the nutrient standards was measured by the change in kilocalories and grams of fat and saturated fat in offerings and purchases of competitive foods pre- and postimplementation of the standards. A paired sample t-test was used to compare kilocalories and grams of fat and saturated fat pre- and postimplementation of nutrition standards.
RESULTS: After the implementation of the nutrition standards, students in 3 high schools purchased significantly smaller numbers of kilocalories and grams of fat and saturated fat, during the postpolicy school year of 2007-2008 than during the prepolicy school year of 2004-2005.
CONCLUSION: Using nutrient standards to guide the selection of competitive foods offered in school cafeterias may positively affect intake of kilocalories, total grams of fat, and total saturated fat of those foods. The quantitative assessment is novel and demonstrates the reduction in kilocalories and fat in both the competitive food offerings and purchases as a result of nutrient standards.