Foods and beverages offered in US public secondary schools through the National School Lunch Program from 2011–2013: Early evidence of improved nutrition and reduced disparities

Terry‐McElrath, Yvonne M.; O'Malley, Patrick M.; Johnston, Lloyd D.

doi:10.1016/j.ypmed.2015.07.010

Cited by 34 publications

(21 citation statements)

References 9 publications

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“…In addition to NSLP guideline improvements, there is evidence that schools are making great efforts to improve nutritional quality of foods offered, and to get students involved in making healthier choices. Terry‐McElrath et al found that with implementation of the new standards, the number of schools reporting no candy or regular‐fat snacks, no higher fat milks, no French fries, nonfat milk, fruit or vegetables, and whole grains increased. The School Nutrition Association conducted a national survey from 2014 to 2016 of almost 1000 school meal program operators that showed that there were increased efforts to promote healthier choices by students .…”

Section: Discussionmentioning

confidence: 99%

Variation in Nutritional Quality of School Lunches With Implementation of National School Lunch Program Guidelines

Joyce

Rosenkranz

2018

Journal of School Health

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Section: Discussionmentioning

confidence: 99%

Variation in Nutritional Quality of School Lunches With Implementation of National School Lunch Program Guidelines

Joyce

Rosenkranz

2018

Journal of School Health

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“…The Healthy Hunger-Free Kids Act of 2010 brought key improvements to school lunches, such as including more foods rich in whole grains, and there is evidence of improved availability of whole grains in elementary (21) and secondary schools (22). In 2009 wide-ranging changes to the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) Program included an emphasis on whole-grain foods such as whole-grain bread and brown rice.…”

Section: Discussionmentioning

confidence: 99%

Recent Uptrend in Whole-Grain Intake Is Absent for Low-Income Adolescents, National Health and Nutrition Examination Survey, 2005–2012

et al. 2017

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IntroductionWhole-grain consumption reduces risk of chronic disease, yet adolescents consume suboptimal amounts. It is unclear whether trends in consumption of whole grains have been positive among adolescents, and research assessing disparities by socioeconomic status is limited. The objective of our study was to evaluate recent trends in whole-grain consumption by US adolescents.MethodsWe examined data on 3,265 adolescents aged 13 to18 years from the National Health and Nutrition Examination Survey (NHANES) 2005–2012. Intake of whole and refined grains was analyzed by using generalized linear models, and odds of no whole-grain intake were examined with logistic regression, adjusting for socioeconomic and demographic factors. We evaluated trends and examined heterogeneity of trends with respect to annual household income.ResultsDaily whole-grain consumption among adolescents increased overall by about a quarter-ounce–equivalent per day (oz-eq/d) (P trend <.001). We found a significant relationship between whole-grain intake and income. Daily whole grains (recommended as ≥3 oz-eq/d), increased (0.6 to 1.0 oz-eq/d) among high-income adolescents (P trend < .001) but remained at 0.5 oz-eq/d for low-income adolescents. The ratio of whole grains to total grains (recommended to be at least 50%) rose from 7.6% to 14.2% for high-income adolescents (P trend < .001), with no significant trend for the low-income group. Consumption of refined grains did not change. Odds of having no whole grains trended downward, but only for the high-income adolescents (P trend = .01).ConclusionThese data show significant (albeit modest) trends toward increased intake of whole grains among high-income adolescents nationwide that are absent among low-income peers. Future interventions and policies should address barriers to whole-grain consumption among this vulnerable group.

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“…The provisions on fat content may have affected fried potatoes and pizza, and some schools reformulated pizzas to be more healthful by using lower-fat cheese than previously used, vegetables instead of meat toppings, and whole-grain crusts. Recent reports show substantial improvements in school lunches in elementary and secondary schools ( 14 , 15 ); one study documented reductions in socioeconomic disparities in lunch characteristics among secondary schools, with more rapid improvements at smaller schools, and significant improvements at schools serving a high proportion of nonwhite students ( 15 ). Nevertheless, demographic and geographic disparities have not yet been examined thoroughly at elementary schools.…”

Section: Introductionmentioning

confidence: 99%

Improvements and Disparities in Types of Foods and Milk Beverages Offered in Elementary School Lunches, 2006–2007 to 2013–2014

Turner¹,

Ohri‐Vachaspati²,

Powell³

et al. 2016

Prev. Chronic Dis.

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Foods and beverages offered in US public secondary schools through the National School Lunch Program from 2011–2013: Early evidence of improved nutrition and reduced disparities

Cited by 34 publications

References 9 publications

Variation in Nutritional Quality of School Lunches With Implementation of National School Lunch Program Guidelines

Variation in Nutritional Quality of School Lunches With Implementation of National School Lunch Program Guidelines

Recent Uptrend in Whole-Grain Intake Is Absent for Low-Income Adolescents, National Health and Nutrition Examination Survey, 2005–2012

Improvements and Disparities in Types of Foods and Milk Beverages Offered in Elementary School Lunches, 2006–2007 to 2013–2014

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