BACKGROUND: Pathways was a multisite, multicomponent obesity prevention intervention for American-Indian schoolchildren. The goal of the school breakfast and lunch component was to reduce fat content of school meals to 30% or fewer calories from fat without compromising dietary quality. METHODS: An intensive 3-year intervention was implemented with school food service staff. Five consecutive days of school breakfast menu and recipe information was collected at 20 control and 19 intervention schools at four time intervals. Data were analyzed at nutrient and (in final year) food levels. RESULTS: Average total fat decreased in intervention schools from 16.0 grams at baseline to 13.6 grams by end of study, compared with 16.6 and 16.7 grams at baseline and final measurement in control schools (P<0.030). Percentage of calories from saturated fat were also significantly reduced from 12.0 to 8.9%, compared with 12.1 to 10.6% in control schools (P<0.014). There were no significant differences in total energy or other nutrients by treatment condition across four time points. Food-level data revealed a consistent pattern of more lower-fat items served in intervention schools compared to control schools. CONCLUSIONS: Pathways was successful in achieving its overall goal of reducing dietary fat in meals served for school breakfasts.
BACKGROUND: Pathways was a multisite, multicomponent obesity prevention intervention for American-Indian schoolchildren. The goal of the school breakfast and lunch component was to reduce fat content of school meals to 30% or fewer calories from fat without compromising dietary quality. METHODS: An intensive 3-year intervention was implemented with school food service staff. Five consecutive days of school breakfast menu and recipe information was collected at 20 control and 19 intervention schools at four time intervals. Data were analyzed at nutrient and (in final year) food levels. RESULTS: Average total fat decreased in intervention schools from 16.0 grams at baseline to 13.6 grams by end of study, compared with 16.6 and 16.7 grams at baseline and final measurement in control schools (P<0.030). Percentage of calories from saturated fat were also significantly reduced from 12.0 to 8.9%, compared with 12.1 to 10.6% in control schools (P<0.014). There were no significant differences in total energy or other nutrients by treatment condition across four time points. Food-level data revealed a consistent pattern of more lower-fat items served in intervention schools compared to control schools. CONCLUSIONS: Pathways was successful in achieving its overall goal of reducing dietary fat in meals served for school breakfasts.
Authors: Sally M Davis; Theresa Clay; Mary Smyth; Joel Gittelsohn; Vivian Arviso; Hilary Flint-Wagner; Bonnie Holy Rock; Richard A Brice; Lauve Metcalfe; Dawn Stewart; Maihan Vu; Elaine J Stone Journal: Prev Med Date: 2003-12 Impact factor: 4.018
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Authors: Luke Wolfenden; Sam McCrabb; Courtney Barnes; Kate M O'Brien; Kwok W Ng; Nicole K Nathan; Rachel Sutherland; Rebecca K Hodder; Flora Tzelepis; Erin Nolan; Christopher M Williams; Sze Lin Yoong Journal: Cochrane Database Syst Rev Date: 2022-08-29
Authors: Sheila Fleischhacker; Erica Roberts; Ricky Camplain; Kelly R Evenson; Joel Gittelsohn Journal: J Racial Ethn Health Disparities Date: 2015-11-16
Authors: Mary Story; Peter J Hannan; Jayne A Fulkerson; Bonnie Holy Rock; Mary Smyth; Chrisa Arcan; John H Himes Journal: Obesity (Silver Spring) Date: 2012-04-19 Impact factor: 5.002
Authors: Donald A Williamson; Catherine M Champagne; David W Harsha; Hongmei Han; Corby K Martin; Robert L Newton; Melinda S Sothern; Tiffany M Stewart; Larry S Webber; Donna H Ryan Journal: Obesity (Silver Spring) Date: 2012-03-08 Impact factor: 5.002