Lori Andersen1, Leann Myers2, Keelia O'Malley3, Adrienne R Mundorf4, Diane M Harris5, Carolyn C Johnson6. 1. Utah State University, Emma Eccles Jones College of Education and Human Services, Department of Health, Physical Education, and Recreation, 7000 Old Main Hill, Logan, Utah, 84322. lori.andersen@usu.edu. 2. Tulane University School of Public Health and Tropical Medicine, Department of Biostatistics and Bioinformatics, 1440 Canal Street, Suite 2031, New Orleans, LA 70112. myersl@tulane.edu. 3. Tulane Prevention Research Center, School of Public Health and Tropical Medicine, Department of Global Community Health and Behavioral Sciences, 1440 Canal Street, Suite 1829, #8319 New Orleans, LA 70112. komalley@tulane.edu. 4. Tulane Prevention Research Center, School of Public Health and Tropical Medicine, Department of Global Community Health and Behavioral Sciences, 1440 Canal Street, Suite 1829, #8319 New Orleans, LA 70112.. arathert@tulane.edu. 5. Healthy Food Environments, National Center for Chronic Disease Prevention and Health Promotion, Division of Nutrition, Physical Activity, and Obesity, Centers for Disease Control and Prevention, 4770 Buford Highway, Mailstop F-77, Atlanta, GA 30341. dmharris@cdc.gov. 6. Prevention Research Center, Tulane University School of Public Health and Tropical Medicine, Department of Global Community Health and Behavioral Sciences, 1440 Canal Street, Suite 2201, New Orleans, LA 70112.. cjohnso5@tulane.edu.
Abstract
BACKGROUND: Childhood obesity continues to be a public health problem in the United States. Increasing consumption of fruits and vegetables (F/V) is one strategy for decreasing high consumption of energy-dense, high-fat foods, thereby improving weight status. Many Orleans Parish public schools were provided with salad bars (SBs) to augment school lunch with increased access to F/V. This study identified factors associated with student use of SBs. METHODS: Surveys examining SB use, demographics, food preference, nutrition knowledge, and social support were administered to students in the 7th to 12th grades (N = 702) in Orleans Parish (New Orleans, Louisiana). Generalized estimating equations, which incorporate clustering at the school level, helped to determine associations between independent variables and SB use. RESULTS: Sixty percent of participants were SB users. Non-African-American students were more likely to be SB users than African-American students (odds ratio [OR] = 2.35, confidence interval [CI]: 1.35-4.07) and students who had high preference for healthy food were more likely to use the SB than those who had low preference (OR = 2.41, CI: 1.44-4.01). Students who encouraged others to consume F/V were more likely to use the SB than those who did not (p = .015). CONCLUSIONS: Individual and interpersonal factors related to SB use can provide guidance in the development of school-based interventions to increase SB use and F/V consumption.
BACKGROUND: Childhood obesity continues to be a public health problem in the United States. Increasing consumption of fruits and vegetables (F/V) is one strategy for decreasing high consumption of energy-dense, high-fat foods, thereby improving weight status. Many Orleans Parish public schools were provided with salad bars (SBs) to augment school lunch with increased access to F/V. This study identified factors associated with student use of SBs. METHODS: Surveys examining SB use, demographics, food preference, nutrition knowledge, and social support were administered to students in the 7th to 12th grades (N = 702) in Orleans Parish (New Orleans, Louisiana). Generalized estimating equations, which incorporate clustering at the school level, helped to determine associations between independent variables and SB use. RESULTS: Sixty percent of participants were SB users. Non-African-American students were more likely to be SB users than African-American students (odds ratio [OR] = 2.35, confidence interval [CI]: 1.35-4.07) and students who had high preference for healthy food were more likely to use the SB than those who had low preference (OR = 2.41, CI: 1.44-4.01). Students who encouraged others to consume F/V were more likely to use the SB than those who did not (p = .015). CONCLUSIONS: Individual and interpersonal factors related to SB use can provide guidance in the development of school-based interventions to increase SB use and F/V consumption.
Authors: Carolyn C Johnson; Leann Myers; Adrienne R Mundorf; Keelia O'Malley; Lori Andersen Spruance; Diane M Harris Journal: Int J Environ Res Public Health Date: 2017-04-13 Impact factor: 3.390