BACKGROUND: The School Nutrition Advances Kids project tested the effectiveness of school-initiated and state-recommended school nutrition practice and policy changes on student dietary intake in low-income middle schools. METHODS:Schools recruited by an application for grant funding were randomly assigned to (1) complete an assessment of nutrition education, policies, and environments using the Healthy School Action Tools (HSAT) and implement an action plan, (2) complete the HSAT, implement an action plan, and convene a student nutrition action team, (3) complete the HSAT and implement an action plan and a Michigan State Board of Education nutrition policy in their cafeteria à la carte, or (4) a control group. All intervention schools were provided with funding and assistance to make self-selected nutrition practice, policy, or education changes. Block Youth Food Frequency Questionnaires were completed by 1176 seventh-grade students from 55 schools at baseline and during eighth-grade follow-up. Nutrient density and food group changes for the intervention groups were compared to the control group, controlling for baseline dietary intake values, gender, race/ethnicity, school kitchen type, urbanization, and percent of students eligible for free or reduced-price meals. Analyses were conducted by randomization and based on changes the schools self-selected. RESULTS: Improvements in students' nutrient density and food group intake were found when schools implemented at least three new nutrition practice changes and established at least three new nutrition policies. Students in schools that introduced mostly healthful foods in competitive venues at lunch demonstrated the most dietary improvements. CONCLUSIONS: New USDA nutrition standards for à la carte and vending will likely increase the healthfulness of middle school children's diets.
RCT Entities:
BACKGROUND: The School Nutrition Advances Kids project tested the effectiveness of school-initiated and state-recommended school nutrition practice and policy changes on student dietary intake in low-income middle schools. METHODS: Schools recruited by an application for grant funding were randomly assigned to (1) complete an assessment of nutrition education, policies, and environments using the Healthy School Action Tools (HSAT) and implement an action plan, (2) complete the HSAT, implement an action plan, and convene a student nutrition action team, (3) complete the HSAT and implement an action plan and a Michigan State Board of Education nutrition policy in their cafeteria à la carte, or (4) a control group. All intervention schools were provided with funding and assistance to make self-selected nutrition practice, policy, or education changes. Block Youth Food Frequency Questionnaires were completed by 1176 seventh-grade students from 55 schools at baseline and during eighth-grade follow-up. Nutrient density and food group changes for the intervention groups were compared to the control group, controlling for baseline dietary intake values, gender, race/ethnicity, school kitchen type, urbanization, and percent of students eligible for free or reduced-price meals. Analyses were conducted by randomization and based on changes the schools self-selected. RESULTS: Improvements in students' nutrient density and food group intake were found when schools implemented at least three new nutrition practice changes and established at least three new nutrition policies. Students in schools that introduced mostly healthful foods in competitive venues at lunch demonstrated the most dietary improvements. CONCLUSIONS: New USDA nutrition standards for à la carte and vending will likely increase the healthfulness of middle school children's diets.
Authors: Katherine Alaimo; Joseph J Carlson; Karin A Pfeiffer; Joey C Eisenmann; Hye-Jin Paek; Heather H Betz; Tracy Thompson; Yalu Wen; Gregory J Norman Journal: J Community Health Date: 2015-08
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: Peter von Philipsborn; Jan M Stratil; Jacob Burns; Laura K Busert; Lisa M Pfadenhauer; Stephanie Polus; Christina Holzapfel; Hans Hauner; Eva Rehfuess Journal: Cochrane Database Syst Rev Date: 2019-06-12
Authors: Luke Wolfenden; Nicole K Nathan; Rachel Sutherland; Sze Lin Yoong; Rebecca K Hodder; Rebecca J Wyse; Tessa Delaney; Alice Grady; Alison Fielding; Flora Tzelepis; Tara Clinton-McHarg; Benjamin Parmenter; Peter Butler; John Wiggers; Adrian Bauman; Andrew Milat; Debbie Booth; Christopher M Williams Journal: Cochrane Database Syst Rev Date: 2017-11-29
Authors: Holly R Wethington; Ramona K C Finnie; Leigh Ramsey Buchanan; Devon L Okasako-Schmucker; Shawna L Mercer; Caitlin Merlo; Youfa Wang; Charlotte A Pratt; Emmeline Ochiai; Karen Glanz Journal: Am J Prev Med Date: 2020-07 Impact factor: 6.604
Authors: Julia Dabravolskaj; Genevieve Montemurro; John Paul Ekwaru; Xiu Yun Wu; Kate Storey; Sandra Campbell; Paul J Veugelers; Arto Ohinmaa Journal: Prev Med Rep Date: 2020-06-01
Authors: Irma J Evenhuis; Suzanne M Jacobs; Ellis L Vyth; Lydian Veldhuis; Michiel R de Boer; Jacob C Seidell; Carry M Renders Journal: Nutrients Date: 2020-08-12 Impact factor: 5.717