TY - JOUR
T1 - School Resources and Engagement in Technical Assistance Programs Is Associated with Higher Prevalence of Salad Bars in Elementary School Lunches in the United States
AU - Ohri-Vachaspati, Punam
AU - Turner, Lindsey
AU - Adams, Marc A.
AU - Bruening, Meg
AU - Chaloupka, Frank J.
N1 - Publisher Copyright:
© 2016 Academy of Nutrition and Dietetics.
PY - 2016/3/1
Y1 - 2016/3/1
N2 - Background: Salad bars have been promoted as a strategy for increasing fruit and vegetable consumption in schools. Objective: To examine school-level resources and programs associated with the presence of salad bars in elementary schools and to assess whether there were differential changes in salad bar prevalence based on school-level resources and programs before and after the new US Department of Agriculture schools meals standards were proposed (January 2011) and implemented (July 2012). Design: Repeated cross-sectional design. Data were collected annually between 2006-2007 and 2013. Setting: Nationally representative sample of 3,956 elementary schools participating in the National School Lunch Program. School personnel (ie, administrators and foodservice staff) provided data using a mail-back survey. Measures: Presence of salad bars in school was the primary outcome variable. School-level programs and resources were investigated as independent variables. Statistical analysis: Weighted logistic regression analyses examined associations between dependent and independent variables controlling for school demographic characteristics. Results: Prevalence of salad bars increased significantly from 17.1% in 2006-2007 to 29.6% in 2012-2013. The prevalence of salad bars was significantly higher among schools that participated in the Team Nutrition program (odds ratio [OR] 1.37, 95% CI 1.10 to 1.70), the Fresh Fruit and Vegetable Program (OR 1.48, 95% CI 1.13 to 1.95), a Farm to School program (OR 1.77, 95% CI 1.36 to 2.33), and where school meals were provided by a foodservice management company (OR 1.46, 95% CI 1.08 to 1.97). No association was found for schools with full-service kitchen, school gardens, those offering nutrition education, or those with dietitians/nutritionists on staff. Conclusions: Prevalence of salad bars increased significantly after the US Department of Agriculture school meal guidelines were proposed and implemented. It is likely that schools are using salad bars to offer a variety of fruits and vegetables to students, and schools with greater numbers of school-level resources and programs are better positioned for having salad bars.
AB - Background: Salad bars have been promoted as a strategy for increasing fruit and vegetable consumption in schools. Objective: To examine school-level resources and programs associated with the presence of salad bars in elementary schools and to assess whether there were differential changes in salad bar prevalence based on school-level resources and programs before and after the new US Department of Agriculture schools meals standards were proposed (January 2011) and implemented (July 2012). Design: Repeated cross-sectional design. Data were collected annually between 2006-2007 and 2013. Setting: Nationally representative sample of 3,956 elementary schools participating in the National School Lunch Program. School personnel (ie, administrators and foodservice staff) provided data using a mail-back survey. Measures: Presence of salad bars in school was the primary outcome variable. School-level programs and resources were investigated as independent variables. Statistical analysis: Weighted logistic regression analyses examined associations between dependent and independent variables controlling for school demographic characteristics. Results: Prevalence of salad bars increased significantly from 17.1% in 2006-2007 to 29.6% in 2012-2013. The prevalence of salad bars was significantly higher among schools that participated in the Team Nutrition program (odds ratio [OR] 1.37, 95% CI 1.10 to 1.70), the Fresh Fruit and Vegetable Program (OR 1.48, 95% CI 1.13 to 1.95), a Farm to School program (OR 1.77, 95% CI 1.36 to 2.33), and where school meals were provided by a foodservice management company (OR 1.46, 95% CI 1.08 to 1.97). No association was found for schools with full-service kitchen, school gardens, those offering nutrition education, or those with dietitians/nutritionists on staff. Conclusions: Prevalence of salad bars increased significantly after the US Department of Agriculture school meal guidelines were proposed and implemented. It is likely that schools are using salad bars to offer a variety of fruits and vegetables to students, and schools with greater numbers of school-level resources and programs are better positioned for having salad bars.
KW - Elementary school
KW - Fruit and vegetable
KW - Salad bars
KW - School meals
UR - http://www.scopus.com/inward/record.url?scp=84959164994&partnerID=8YFLogxK
U2 - 10.1016/j.jand.2015.10.023
DO - 10.1016/j.jand.2015.10.023
M3 - Article
C2 - 26703184
AN - SCOPUS:84959164994
SN - 2212-2672
VL - 116
SP - 417
EP - 426
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
IS - 3
ER -