The Association Between Beverage Consumption and Body Fatness in U.S. Children

Johnson, Rachel K.; Frary, Carol; Wang, M.Q.

doi:10.1016/j.jada.2006.05.060

Cited by 6 publications

(6 citation statements)

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“…Aside from the entrée, the only other menu item selected by more than 80 % of elementary- and middle-school students was milk. Previous studies indicate this likely contributed to more than half of students meeting the Ca recommendation ( 22 , 23 ) . More than 70 % of elementary- and middle-school students who took milk with lunch selected fat-free chocolate milk.…”

Section: Discussionmentioning

confidence: 97%

Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US National School Lunch Program

Smith

Cunningham‐Sabo

2013

Public Health Nutr.

118

119

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Objective: To (i) evaluate food choices and consumption patterns of elementaryand middle-school students who participate in the National School Lunch Program (NSLP) and (ii) compare students' average nutrient intake from lunch with NSLP standards. Design: Plate waste from elementary-and middle-school students' lunch trays was measured in autumn 2010 using a previously validated digital photography method. Percentage waste was estimated to the nearest 10 % for the entrée, canned fruit, fresh fruit, vegetable, grain and milk. Univariate ANOVA determined differences in percentage waste between schools, grades and genders. Daily nutrient intake was calculated using the district's menu analysis and percentage waste. Setting: Elementary and middle schools in northern Colorado (USA). Subjects: Students, grades 1-8. Results: Plate waste was estimated from 899 lunch trays; 535 elementary-and 364 middle-school students. Only 45 % of elementary-and 34 % middle-school students selected a vegetable. Elementary-school students wasted more than a third of grain, fruit and vegetable menu items. Middle-school students left nearly 50 % of fresh fruit, 37 % of canned fruit and nearly a third of vegetables unconsumed. Less than half of the students met the national meal standards for vitamins A and C, or Fe. Conclusions: Few students' lunch consumption met previous or new, strengthened NSLP lunch standards. Due to the relatively low intake of vegetables, intakes of vitamins A and C were of particular concern. Effective behavioural interventions, combined with marketing, communications and behavioural economics, will likely be necessary to encourage increased vegetable intake to meet the new meal standards.

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Section: Discussionmentioning

confidence: 97%

Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US National School Lunch Program

Smith

Cunningham‐Sabo

2013

Public Health Nutr.

118

119

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“…Milk consumption made up approximately 57% of students' total dairy consumption, with milk consumed at school accounting for 13%-15% of total dairy consumed. Johnson et al (1998) reported that only the children who consume milk at the noon-time meal approached the recommendation for calcium intake.…”

Section: Discussionmentioning

confidence: 99%

Impact of the removal of chocolate milk from school milk programs for children in Saskatoon, Canada

Henry

Whiting

Phillips

et al. 2015

Appl. Physiol. Nutr. Metab.

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Studies in the United States report inclusion of flavoured milk in the diets of children and youth improves nutrient intakes. No research has investigated the contribution of flavoured milk to overall milk intake or the milk preferences of Canadian children. The objective of the study was to measure milk consumption (plain milk and flavoured milk) by children in an elementary school environment and investigate factors contributing to milk choice. A mixed-method research design was applied across 6 schools for 12 weeks. Milk waste was measured in grades 1-8 for 12 weeks. Weeks 1-4 (phase 1) and 9-12 (phase 3) provided both plain milk and flavoured milk as chocolate milk while weeks 5-8 (phase 2) provided plain milk only. Beverage Frequency Questionnaires were used in each phase (in grades 5-8 only) to assess usual beverage consumption. Statistical nutrient modelling was conducted to determine the effects of removing chocolate milk during phase 2 as a milk choice. Later, focus groups were conducted with students in grades 5-8 to determine what influences them to choose/not choose to drink milk. Total milk intake decreased by 12.3% when chocolate milk was removed from the schools (26.6% ± 5.2% to 14.31% ± 1.6%, p < 0.001). Milk choice was influenced by environmental factors as well as taste, cost, convenience, and variety. Total milk intake was associated with location (p = 0.035) and cost (p < 0.001), with rural students and/or those students receiving free milk drinking the greatest amount of milk. Nutrient modelling revealed chocolate milk is more cost-efficient and convenient at providing nutrients than alternative food/drink combinations.Key words: flavoured milk, students, milk replacement, focus groups, nutrient modelling, plate waste. Résumé :Des études aux États-Unis rapportent que l'introduction de lait aromatisé dans le régime alimentaire des enfants et des adolescents améliore l'apport en nutriments. Il n'y a pas d'études sur la place du lait aromatisé dans la consommation totale de lait ou sur les préférences en matière de lait chez les enfants au Canada. Cette étude se propose de mesurer la consommation de lait (lait nature et lait aromatisé) chez les enfants en milieu scolaire élémentaire et d'examiner les facteurs contribuant au choix du type de lait. On utilise un devis mixte de recherche dans 6 écoles sur une période de 12 semaines. On mesure aussi les déchets de lait durant 12 semaines dans les classes de 1 re à la 8 e année. Durant les semaines 1 à 4 (phase 1) et 9 à 12 (phase 3), on fournit du lait nature et du lait aromatisé au chocolat; durant les semaines 5 à 8 (phase 2), on ne fournit que du lait nature. On utilise un questionnaire sur la fréquence de consommation de boissons à chaque phase (classes 5 à 8 seulement), et ce, pour évaluer la préférence habituelle de consommation. On applique une modélisation statistique des nutriments pour évaluer les effets lorsqu'on retire l'option du lait au chocolat durant la phase 2. Plus tard, on anime des groupes de discussion avec des élèves...

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“…36 Milk consumption at the noon meal is critical and is correlated with overall diet quality as well as calcium intake. 37 Studies have shown that flavored milk consumption is not associated with weight gain or even a higher total daily sugar intake in children. 38,39 The 2007 IOM recommendations set a lower standard for the fat and sugar content of flavored milk.…”

Section: Beverage Requirementsmentioning

confidence: 99%

Snacks, Sweetened Beverages, Added Sugars, and Schools

Murray¹,

Bhatia²,

Okamoto³

et al. 2015

Pediatrics

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Concern over childhood obesity has generated a decade-long reformation of school nutrition policies. Food is available in school in 3 venues: federally sponsored school meal programs; items sold in competition to school meals, such as a la carte, vending machines, and school stores; and foods available in myriad informal settings, including packed meals and snacks, bake sales, fundraisers, sports booster sales, in-class parties, or other school celebrations. High-energy, low-nutrient beverages, in particular, contribute substantial calories, but little nutrient content, to a student' s diet. In 2004, the American Academy of Pediatrics recommended that sweetened drinks be replaced in school by water, white and flavored milks, or 100% fruit and vegetable beverages. Since then, school nutrition has undergone a significant transformation. Federal, state, and local regulations and policies, along with alternative products developed by industry, have helped decrease the availability of nutrient-poor foods and beverages in school. However, regular access to foods of high energy and low quality remains a school issue, much of it attributable to students, parents, and staff. Pediatricians, aligning with experts on child nutrition, are in a position to offer a perspective promoting nutrient-rich foods within calorie guidelines to improve those foods brought into or sold in schools. A positive emphasis on nutritional value, variety, appropriate portion, and encouragement for a steady improvement in quality will be a more effective approach for improving nutrition and health than simply advocating for the elimination of added sugars.

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The Association Between Beverage Consumption and Body Fatness in U.S. Children

Cited by 6 publications

References 0 publications

Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US National School Lunch Program

Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US National School Lunch Program

Impact of the removal of chocolate milk from school milk programs for children in Saskatoon, Canada

Snacks, Sweetened Beverages, Added Sugars, and Schools

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