1
|
Keefer HM, Sipple LR, Carter BG, Barbano DM, Drake MA. Children's perceptions of fluid milk with varying levels of milkfat. J Dairy Sci 2022; 105:3004-3018. [PMID: 35086705 DOI: 10.3168/jds.2021-20826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Accepted: 11/07/2021] [Indexed: 11/19/2022]
Abstract
Schools participating in federal meal programs are limited to serving skim or low-fat (≤1%) flavored and unflavored milk. Few studies have directly addressed child perceptions and preferences for milk containing different amounts of milkfat. The objective of this study was to determine whether children can differentiate between flavored and unflavored fluid milk containing varying levels of milkfat and whether preferences for certain levels of milkfat exist. Flavored and unflavored milks containing 4 different percentages of milkfat (≤0.5, 1, 2, and 3.25%) were high-temperature, short-time processed, filled into half-gallon light-shielded milk jugs, and stored at 4°C in the dark. Milks were evaluated by children (ages 8-13 yr) following 7 d at 4°C. Acceptance testing and tetrad difference testing were conducted on flavored and unflavored milks with and without visual cues to determine if differences were driven by visual or flavor or mouthfeel cues. Child acceptance testing (n = 138 unflavored; n = 123 flavored) was conducted to evaluate liking and perception of selected attributes. Tetrad testing (n = 127 unflavored; n = 129 flavored) was conducted to determine if children could differentiate between different fat levels even in the absence of a difference in acceptance. The experiment was replicated twice. When visual cues were present, children had higher overall liking for 1% and 2% milks than skim for unflavored milk and higher liking for chocolate milks containing at least 1% milk fat than for skim. Differences in liking were driven by appearance, viscosity, and flavor. In the absence of visual cues, no differences were observed in liking or flavor or mouthfeel attributes for unflavored milk but higher liking for at least 1% milk fat in chocolate milk compared with skim was consistent with the presence of visual cues. From tetrad testing, children could visually tell a difference between all unflavored pairs except 2% versus whole milk and could not detect consistent differences between milkfat pairs in the absence of visual cues. For chocolate milk, children could tell a difference between all milk fat pairs with visual cues and could tell a difference between skim versus 2% and skim versus whole milk without visual cues. These results demonstrate that in the absence of package-related flavors, school-age children like unflavored skim milk as well as milk with higher fat content in the absence of visual cues. In contrast, appearance as well as flavor and mouthfeel attributes play a role in children's liking as well as their ability to discriminate between chocolate milks containing different amounts of fat, with chocolate milk containing at least 1% fat preferred. The sensory quality of school lunch milk is vital to child preference, and processing efforts are needed to maximize school milk sensory quality.
Collapse
Affiliation(s)
- H M Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, Box 7624, North Carolina State University, Raleigh 27695-7624
| | - L R Sipple
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, Box 7624, North Carolina State University, Raleigh 27695-7624
| | - B G Carter
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, Box 7624, North Carolina State University, Raleigh 27695-7624
| | - D M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, 311 Tower Road, Ithaca, NY 14853
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, Box 7624, North Carolina State University, Raleigh 27695-7624.
| |
Collapse
|
2
|
Farris AR, Mann G, Parks J, Arrowood J, Roy M, Misyak S. School Nutrition Director Perceptions of Flexible Regulations for School Nutrition Programs in One Southeastern State. THE JOURNAL OF SCHOOL HEALTH 2021; 91:298-306. [PMID: 33665846 DOI: 10.1111/josh.13002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 10/29/2020] [Accepted: 11/27/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Schools are a promising site for influencing the dietary intake of children and adolescents. The US Department of Agriculture recently released flexibilities to requirements for whole-grains, sodium, and low-fat milk in schools who demonstrated difficulty meeting nutrition standards for school meal programs. The support of School Nutrition Directors (SNDs) is vital to the success of school food environment changes; however, few studies have explored SNDs perceptions to changes in nutrition standards. METHODS Experiences and perspectives toward nutrition standards of 10 SNDs, and their satisfaction with flexibilities for whole-grains, sodium, and low-fat milk were explored using a semi-structured interview. Responses were analyzed using an inductive approach with thematic analysis. RESULTS Three broad categories emerged challenges with the Healthy, Hunger-Free Kids Act, food preferences and acceptability, and support and representation. A greater need for internal and external support, assistance in equipment and staff, procurement of foods compliant with regulations and acceptable to students, and more input on federal decisions and policies were perceived as important. CONCLUSIONS Results provide critical insight into the implementation of nutrition standards. Future research and changes to school nutrition programs should consider these challenges as they strive to meet the needs of this important population.
Collapse
Affiliation(s)
- Alisha R Farris
- Department of Nutrition and Health Care Management, Appalachian State University, 1179 State Farm Road, ASU Box 32168, Boone, NC, 28608
| | - Georgianna Mann
- Department of Nutrition and Hospitality Management, University of Mississippi, 108 Lenoir Hall, University, MS, 38677
| | - Justin Parks
- Department of Nutrition and Health Care Management, Appalachian State University, 1179 State Farm Road, ASU Box 32168, Boone, NC, 28608
| | - John Arrowood
- Department of Nutrition and Health Care Management, Appalachian State University, 1179 State Farm Road, ASU Box 32168, Boone, NC, 28608
| | - Manan Roy
- Department of Nutrition and Health Care Management, Appalachian State University, 1179 State Farm Road, ASU Box 32168, Boone, NC, 28608
| | - Sarah Misyak
- Department of Human Nutrition, Foods, and Exercise, Virginia Tech, 333 Wallace Hall, Blacksburg, VA, 24061
| |
Collapse
|
3
|
Students choosing fat-free chocolate milk during school lunch consume more calories, total sugar, protein, minerals and vitamins at lunch. Public Health Nutr 2021; 24:1818-1827. [PMID: 33441212 DOI: 10.1017/s1368980021000161] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
OBJECTIVE To examine how milk consumption varies by milk choice and measure the association of milk choice on the nutritional and energetic content of National School Lunch Program (NSLP) lunches. DESIGN An observational plate waste study using the Digital Photography of Foods Method. SETTING Data were collected from two suburban South Carolina schools in one district during February and March 2013. PARTICIPANTS Totally, 968 NSLP lunches selected by 619 kindergarten to fifth grade students. RESULTS Most students chose chocolate milk (75 %). A multinomial logit model indicated milk choice varied significantly by sociodemographic characteristics. An ordinary least square regression indicated that consumption rates of low-fat white milk were 8·5 % lower than fat-free chocolate milk (P = 0·039) and milk consumption rates varied statistically by sociodemographic characteristics. Ordinary least square regressions found that the consumption of energies and nutrients from NSLP lunches varied with sociodemographic characteristics and milk choice; students selecting chocolate milk consumed 58 more energies (P < 0·001) and 10 more grams of total sugar (P < 0·001) than students selecting low-fat white milk from their NSLP lunches. Students consumed statistically similar energies and nutrients from the non-milk components of their meals. CONCLUSIONS Students selecting chocolate milk consumed more energies and nutrients from their NSLP lunches with the increases in consumption attributed to the milk component of the meal. The findings have implications for recent changes to NSLP guidelines that allow schools to offer both low-fat and fat-free flavoured milk, reversing the previous ban on low-fat flavoured milk under the Healthy, Hunger-Free Kids Act.
Collapse
|
4
|
Shanks CB, Bark K, Stenberg M, Gamble J, Parks C. Milk Consumption and Waste Across 5 Montana High School Lunch Programs. THE JOURNAL OF SCHOOL HEALTH 2020; 90:718-723. [PMID: 32715486 DOI: 10.1111/josh.12932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Few studies document milk selection and waste among high school lunch programs. METHODS This observational research assesses the types of milk selected and wasted among 5 Montana high school lunch programs. Over 6 days across the 2014-2015 school year, 3842 milk cartons were collected. Direct weighing was used to assess the ounces of milk wasted and consumed by milk type. Outcomes included the number of milks selected by type at each school, ounces of milk consumed and wasted on average per student. Descriptive and inferential statistics were used to assess demographics of school lunch participation, milk consumption and waste, and the amount of waste per type of milk. RESULTS Students were most likely (p < .05) to select fat-free flavored milk, followed by 1% plain milk, and fat-free plain milk. Fat-free flavored (mean = 0.86, SD = 0.55) was the least wasted, followed by fat-free plain (mean = 1.08 oz, SD = 1.55), and 1% plain (mean = 1.26 oz, SD = 1.02). CONCLUSIONS Across all milk options, milk waste was low. The findings indicate that high school students are more likely to select and consume greater amounts of, and waste less, fat-free flavored milk.
Collapse
Affiliation(s)
- Carmen Byker Shanks
- Associate Professor, Food and Health Lab / Department of Health and Human Development, Montana State University, 344 Reid Hall, Bozeman, Montana, 59717, USA
| | - Katie Bark
- Director, Montana Team Nutrition / Department of Health and Human Development, Office of Public Instruction / Montana State University, 325 Reid Hall, Bozeman, Montana, 59717, USA
| | - Molly Stenberg
- Assistant Director, Montana Team Nutrition / Department of Health and Human Development, Office of Public Instruction / Montana State University, 326 Reid Hall, Bozeman, Montana, 59717, USA
| | - Janet Gamble
- Research Associate, Food and Health Lab / Department of Health and Human Development, Montana State University, 346 Reid Hall, Bozeman, Montana, 59717, USA
| | - Courtney Parks
- Senior Research Scientist, Gretchen Swanson Center for Nutrition, 8401 West Dodge Road Suite 100, Omaha, Nebraska, 68114, USA
| |
Collapse
|
5
|
McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
|
6
|
Schwartz MB, Henderson KE, Read M, Cornelius T. Student Acceptance of Plain Milk Increases Significantly 2 Years after Flavored Milk Is Removed from School Cafeterias: An Observational Study. J Acad Nutr Diet 2018; 118:857-864. [DOI: 10.1016/j.jand.2017.05.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Accepted: 05/24/2017] [Indexed: 01/26/2023]
|
7
|
Blondin SA, Goldberg JP, Cash SB, Griffin TS, Economos CD. Factors Influencing Fluid Milk Waste in a Breakfast in the Classroom School Breakfast Program. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2018; 50:349-356.e1. [PMID: 29422439 DOI: 10.1016/j.jneb.2017.12.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 12/12/2017] [Accepted: 12/14/2017] [Indexed: 06/08/2023]
Abstract
OBJECTIVE To determine predictors of fluid milk waste in a Breakfast in the Classroom School Breakfast Program. DESIGN Cross-sectional with 3 repeated measures/classroom. SETTING Elementary schools in a medium-sized, low-income, urban school district. PARTICIPANTS Twenty third- through fourth-grade classrooms across 6 schools. MAIN OUTCOMES Dependent variables include percentage of total and served milk wasted. Independent variables included observed daily menu offerings, program factors, and teacher and student behavior. ANALYSIS Descriptive statistics were used to characterize variables across classrooms and schools. Multilevel mixed-effects models were used to test associations between predictors and outcomes of interest. P ≤ .05 was considered statistically significant. RESULTS Total milk waste increased 12% when juice was offered and 3% for each additional carton of unserved milk. Teacher encouragement to take and/or consume breakfast was associated with a 5% and 9% increase in total and served milk waste, respectively. When students were engaged in other activities in addition to eating breakfast, total milk waste decreased 10%. CONCLUSIONS AND IMPLICATIONS Beverage offerings were predictive of greater total milk waste. Teacher and student behavior also appeared to influence milk consumption. Findings suggest that specific changes to School Breakfast Program implementation policies and practices could have an important role in waste mitigation.
Collapse
Affiliation(s)
| | - Jeanne P Goldberg
- Division of Nutrition Interventions, Communication, and Behavior Change Program, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA
| | - Sean B Cash
- Division of Agriculture, Food, and Environment, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA
| | - Timothy S Griffin
- Division of Agriculture, Food, and Environment, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA
| | - Christina D Economos
- Division of Nutrition Interventions, Communication, and Behavior Change Program, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA
| |
Collapse
|
8
|
Byker Shanks C, Banna J, Serrano EL. Food Waste in the National School Lunch Program 1978-2015: A Systematic Review. J Acad Nutr Diet 2017; 117:1792-1807. [PMID: 28807638 PMCID: PMC5660654 DOI: 10.1016/j.jand.2017.06.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Accepted: 06/06/2017] [Indexed: 12/22/2022]
Abstract
BACKGROUND Food waste studies have been used for more than 40 years to assess nutrient intake, dietary quality, menu performance, food acceptability, cost, and effectiveness of nutrition education in the National School Lunch Program (NSLP). OBJECTIVE Describe methods used to measure food waste and respective results in the NSLP across time. METHODS A systematic review using PubMed, Science Direct, Informaworld, and Institute of Scientific Information Web of Knowledge was conducted using the following search terms: waste, school lunch, plate waste, food waste, kitchen, half method, quarter method, weight, and photography. Studies published through June 2015 were included. The systematic review followed preferred reporting items for systematic reviews and meta-analyses recommendations. RESULTS The final review included 53 articles. Food waste methodologies included in-person visual estimation (n=11), digital photography (n=11), direct weighing (n=23), and a combination of in-person visual estimation, digital photography, and/or direct weighing (n=8). A majority of studies used a pre-post intervention or cross-sectional design. Fruits and vegetables were the most researched dietary component on the lunch tray and yielded the greatest amount of waste across studies. CONCLUSIONS Food waste is commonly assessed in the NSLP, but the methods are diverse and reporting metrics are variable. Future research should focus on establishing more uniform metrics to measure and report on food waste in the NSLP. Consistent food waste measurement methods will allow for better comparisons between studies. Such measures may facilitate better decision making about NSLP practices, programs, and policies that influence student consumption patterns across settings and interventions.
Collapse
|
9
|
Surette V, Ward S, Morin P, Vatanparast H, Bélanger M. Food Reluctance of Preschool Children Attending Daycare Centers Is Associated with a Lower Body Mass Index. J Acad Nutr Diet 2017; 117:1749-1756. [PMID: 28917503 DOI: 10.1016/j.jand.2017.07.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Accepted: 07/11/2017] [Indexed: 12/14/2022]
Abstract
BACKGROUND Food reluctance can present as fussiness, picky eating, slowness in eating, and high satiety responsiveness. It can be associated with inadequate weight gain during early childhood. Although a majority of preschoolers attend daycare centers, associations between their eating behaviors at daycare and their body composition have not been studied. OBJECTIVE Our aim was to develop an estimate of food reluctance and to assess the relationship between food reluctance at daycare and body mass index (BMI) and waist circumference of preschoolers. DESIGN We conducted a cross-sectional secondary analyses. Food reluctance was estimated using weighted digital plate waste analysis. Intra-rater, inter-rater, and test-retest reliability and convergent validity of the food reluctance score were tested. The food reluctance score was then compared to preschool children's BMI and waist circumference. PARTICIPANTS/SETTING Participants included 309 children aged 3 to 5 years in 24 daycare centers across the Canadian province of New Brunswick. MAIN OUTCOME MEASURES Preschool children's waist circumference and age-adjusted BMI derived from objectively measured height and weight were analyzed. STATISTICAL ANALYSES PERFORMED Intraclass correlations were used to determine the reliability of the new estimate. Spearman correlation was used to compare the estimate with parental report of food reluctance. Multivariate linear regressions were used to examine the relationship between food reluctance and waist circumference and age-adjusted BMI. RESULTS The estimated food reluctance score demonstrated excellent inter- and intra-rater reliability (intraclass correlation>0.97; P<0.0001) and good test-retest reliability (intraclass correlation=0.72; P<0.0001). It also provided evidence of convergent validity through correlation with reluctance-related subscales of the Child Eating Behavior Questionnaire (ρ=.53, P<0.0001). Greater demonstration of food reluctance at the daycare center was associated with a lower age-adjusted BMI (adjusted β -1.41; 95% CI -.15 to -2.67), but was not associated with children's waist circumference (adjusted β -.60; 95% CI -2.06 to .86). CONCLUSIONS Signs of food reluctance can be observed in daycare and relate to lower BMI among preschoolers.
Collapse
|
10
|
Communication Strategies to Improve Healthy Food Consumption among Schoolchildren: Focus on Milk. BEVERAGES 2017. [DOI: 10.3390/beverages3030032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
This work provides an updated picture of communication strategies developed to improve healthy dietary habits in schoolchildren, with a focus on the importance of milk consumption. The paper has investigated two main areas: the definition of the main orientations and key points of research approach relative to the communication methods, with special attention to multiple strategies and the identification of their peculiarities to increase daily milk consumption. The school environment is considered as a unique environment to help increase the adoption of a correct dietary habit and lifestyle; it increases physical activity by facilitating the flow of health-related information. In this regard, several studies have highlighted the importance and effectiveness of school-based interventions on a large-scale, also considering multiple contexts, early interventions as well as the involvement of teachers, students and families. The effective actions range from interventions on prices and the availability of desirable and undesirable foods to educational programmes that improve food knowledge and the choices of students and/or their parents. From the nutritional point of view, milk is an important component of a well-balanced diet—especially for children—because it contains essential nutrients. It is a substantial contributor to the daily energy intake; however, its consumption often declines with aging and becomes insufficient. Therefore, developing strategies to increase its consumption is an important objective to reach.
Collapse
|
11
|
Vos MB, Kaar JL, Welsh JA, Van Horn LV, Feig DI, Anderson CAM, Patel MJ, Cruz Munos J, Krebs NF, Xanthakos SA, Johnson RK. Added Sugars and Cardiovascular Disease Risk in Children: A Scientific Statement From the American Heart Association. Circulation 2017; 135:e1017-e1034. [PMID: 27550974 PMCID: PMC5365373 DOI: 10.1161/cir.0000000000000439] [Citation(s) in RCA: 345] [Impact Index Per Article: 49.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
BACKGROUND Poor lifestyle behaviors are leading causes of preventable diseases globally. Added sugars contribute to a diet that is energy dense but nutrient poor and increase risk of developing obesity, cardiovascular disease, hypertension, obesity-related cancers, and dental caries. METHODS AND RESULTS For this American Heart Association scientific statement, the writing group reviewed and graded the current scientific evidence for studies examining the cardiovascular health effects of added sugars on children. The available literature was subdivided into 5 broad subareas: effects on blood pressure, lipids, insulin resistance and diabetes mellitus, nonalcoholic fatty liver disease, and obesity. CONCLUSIONS Associations between added sugars and increased cardiovascular disease risk factors among US children are present at levels far below current consumption levels. Strong evidence supports the association of added sugars with increased cardiovascular disease risk in children through increased energy intake, increased adiposity, and dyslipidemia. The committee found that it is reasonable to recommend that children consume ≤25 g (100 cal or ≈6 teaspoons) of added sugars per day and to avoid added sugars for children <2 years of age. Although added sugars most likely can be safely consumed in low amounts as part of a healthy diet, few children achieve such levels, making this an important public health target.
Collapse
|
12
|
Abstract
Flavour plays a crucial role in food and is the most important aspect of milk.
Collapse
|
13
|
Henry C, Whiting SJ, Finch SL, Zello GA, Vatanparast H. Impact of replacing regular chocolate milk with the reduced-sugar option on milk consumption in elementary schools in Saskatoon, Canada. Appl Physiol Nutr Metab 2016; 41:511-5. [DOI: 10.1139/apnm-2015-0501] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Excess sugar consumption in children has led to the removal of chocolate milk from some schools. Lower-sugar formulations, if accepted, would provide the benefits of milk consumption. In a cross-over trial, milk consumption was measured in 8 schools over 6 weeks in 2 phases: phase 1 provided standard 1% chocolate milk and plain 2% milk choices for the first 3 weeks, and phase 2 provided reduced-sugar 1% chocolate milk and plain 2% milk for the next 3 weeks. Milk selection and milk wasted were measured by sex and grade (1–8). Children chose chocolate milk more often than white milk in both phases (phase 1, 8.93% ± 0.75% vs. 0.87% ± 0.11% (p < 0.001), and phase 2, 5.76% ± 0.29% vs. 0.78% ± 0.14% (p < 0.001), respectively). Fewer children chose reduced-sugar chocolate milk in phase 2 (p < 0.001). A greater percentage of younger students (grades 1–4) than older students (grades 5–8) purchased milk in both phases (phase 1, 11.10% ± 0.81% vs. 8.36% ± 0.74%, p = 0.020, and phase 2, 8.47% ± 0.43% vs. 4.62% ± 0.40%, p < 0.001, respectively); older children drank more milk at lunch. Schoolchildren preferred chocolate milk over plain milk even when a reduced-sugar formula was offered; however, switching to reduced-sugar chocolate milk led to a decrease in the number of students choosing milk. Longer-duration studies are required to determine if students would purchase reduced-sugar chocolate milk at the same rate as they would purchase regular chocolate milk.
Collapse
Affiliation(s)
- Carol Henry
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
| | - Susan J. Whiting
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
| | - Sarah L. Finch
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
| | - Gordon A. Zello
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
| | - Hassan Vatanparast
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada
| |
Collapse
|
14
|
Fayet-Moore F. Effect of flavored milk vs plain milk on total milk intake and nutrient provision in children. Nutr Rev 2015; 74:1-17. [DOI: 10.1093/nutrit/nuv031] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
|
15
|
Lee AK, Chowdhury R, Welsh JA. Sugars and adiposity: the long-term effects of consuming added and naturally occurring sugars in foods and in beverages. Obes Sci Pract 2015; 1:41-49. [PMID: 27774248 PMCID: PMC5057365 DOI: 10.1002/osp4.7] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 05/20/2015] [Accepted: 05/31/2015] [Indexed: 01/08/2023] Open
Abstract
OBJECTIVE The aim of this study was to determine if the association with adiposity varies by the type (added vs. naturally occurring) and form (liquid vs. solid) of dietary sugars consumed. METHODS Data from the 10-year National Heart, Lung, and Blood Institute (NHLBI) Growth and Health Study (n = 2,021 girls aged 9-10 years at baseline; n = 5,156 paired observations) were used. Using mixed linear models, 1-year changes in sugar intake, body mass index z-score (BMIz) and waist circumference (WC) were assessed. RESULTS The results showed mean daily added sugar (AS) intake: 10.3 tsp (41 g) liquid; 11.6 tsp (46 g) solid and naturally occurring sugar intake: 2.6 tsp (10 g) liquid; 2.2 tsp (9 g) solid. Before total energy adjustment, each additional teaspoon of liquid AS was associated with a 0.222-mm increase in WC (p = 0.0003) and a 0.002 increase in BMIz (p = 0.003). Each teaspoon of solid AS was associated with a 0.126-mm increase in WC (p = 0.03) and a 0.001 increase in BMIz (p = 0.03). Adjusting for total energy, this association was maintained only between liquid AS and WC among all and between solid AS and WC among those overweight/obese only. There was no significant association with naturally occurring sugar. CONCLUSIONS These findings demonstrate to suggest a positive association between AS intake (liquid and solid) and BMI that is mediated by total energy intake and an association with WC that is independent of it.
Collapse
Affiliation(s)
- A K Lee
- Wellness Department Children's Healthcare of Atlanta Atlanta GA USA
| | - R Chowdhury
- Department of Biostatistics Harvard School of Public Health Boston MA USA
| | - J A Welsh
- Wellness Department Children's Healthcare of Atlanta Atlanta GA USA; Department of Pediatrics Emory University School of Medicine Atlanta GA USA; Nutrition and Health Sciences Graduate Program Emory University Atlanta GA USA
| |
Collapse
|
16
|
Li XE, Drake M. Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults. J Food Sci 2015; 80:R665-70. [DOI: 10.1111/1750-3841.12828] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/18/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaomeng E. Li
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh 27695 NC U.S.A
| | - MaryAnne Drake
- Dept. of Food, Bioprocessing & Nutrition Sciences, Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh 27695 NC U.S.A
| |
Collapse
|
17
|
Mesirow MSC, Welsh JA. Changing beverage consumption patterns have resulted in fewer liquid calories in the diets of US children: National Health and Nutrition Examination Survey 2001-2010. J Acad Nutr Diet 2014; 115:559-66.e4. [PMID: 25441966 DOI: 10.1016/j.jand.2014.09.004] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Accepted: 09/03/2014] [Indexed: 10/24/2022]
Abstract
BACKGROUND Beverage consumption patterns have been linked to obesity and chronic disease risk. Although the consumption of sugar-sweetened beverages (SSBs) has decreased recently, little is known about the parallel trends in intake of other beverages. OBJECTIVE To describe recent trends in consumption of all commonly consumed beverages among US children aged 2 to 19 years. DESIGN Twenty-four-hour dietary recalls from 18,541 participants in the National Health and Nutrition Examination Survey from 2001-2010 were used to assess beverage intake, including SSBs (ie, sodas, fruit-flavored drinks, sport and energy drinks, fruit juices, coffees/teas, and other [nondairy] sugar-sweetened drinks); milks (ie, plain whole, reduced fat, and low-/nonfat, sweetened, other milks/milk-based drinks, and milk alternatives); 100% juices (ie, fruit, and vegetable/mixed without added sugar); low-/no-calorie beverages (ie, unsweetened or artificially sweetened: sodas, coffees/teas, flavored waters, diet sport/energy drinks, and other low/no-calorie drinks); alcohol-containing; and plain water (during 2005-2010 only). Weighted mean intakes (percent total energy and total ounces) and consumption prevalence were estimated. Regression models and analytical procedures that account for the complex sampling methods were used to test trends. RESULTS Between 2001-2002 and 2009-2010, total daily beverage consumption (excluding water) decreased from 24.4% to 21.1% energy (32.0 to 27.9 oz). Significant decreases (P<0.05) occurred in sugar-sweetened sodas (13.5% to 10.2% energy), whole milk (2.7% to 1.6% energy), fruit juices with sugar added (2.3% to 2.1% energy), and fruit-flavored drinks (1.6% to 0.8% energy). Significant increases occurred for sweetened coffees/teas, energy drinks, sport drinks, and unsweetened juices though the contribution of each to total energy intake remained <1%. Low-/no-calorie drink consumption also increased, rising from 0.2 to 1.3 oz/day. CONCLUSIONS Changing beverage consumption patterns reflect positive trends in the form of reduced intake of SSBs, whole milk, and total calories from beverages. Although the consumption of sport drinks, energy drinks, and low-calorie beverages have increased, their contribution to total beverage intake remains small.
Collapse
|
18
|
Gase LN, McCarthy WJ, Robles B, Kuo T. Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District. Prev Med 2014; 67 Suppl 1:S28-33. [PMID: 24747044 PMCID: PMC4199919 DOI: 10.1016/j.ypmed.2014.04.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 04/07/2014] [Accepted: 04/08/2014] [Indexed: 11/19/2022]
Abstract
OBJECTIVE We sought to characterize student receptivity to new menu offerings in the Los Angeles Unified School District by measuring the levels of fruit and vegetable waste after implementation of changes to the school lunch menu in fall 2011. METHODS We measured waste at four randomly selected middle schools in the school district, using two sources: a) food prepared and left over after service (production waste); and b) food that was selected but not eaten by students (plate waste). RESULTS 10.2% of fruit and 28.7% of vegetable items prepared at the four schools were left over after service. Plate waste data, collected from 2228 students, suggest that many of them did not select fruit (31.5%) or vegetable (39.6%) items. Among students who did, many threw fruit and vegetable items away without eating a single bite. CONCLUSIONS Our findings suggest that fruit and vegetable waste was substantial and that additional work may be needed to increase student selection and consumption of fruit and vegetable offerings. Complementary interventions to increase the appeal of fruit and vegetable options may be needed to encourage student receptivity to these healthier items in the school meal program.
Collapse
Affiliation(s)
- Lauren N Gase
- Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, CA, USA.
| | - William J McCarthy
- Department of Health Policy and Management, UCLA Jonathan and Karin Fielding School of Public Health, Los Angeles, CA, USA
| | - Brenda Robles
- Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, CA, USA
| | - Tony Kuo
- Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, CA, USA; Department of Family Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA, USA
| |
Collapse
|
19
|
Yon BA, Johnson RK. Elementary and middle school children's acceptance of lower calorie flavored milk as measured by milk shipment and participation in the National School Lunch Program. THE JOURNAL OF SCHOOL HEALTH 2014; 84:205-211. [PMID: 24443782 DOI: 10.1111/josh.12135] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Revised: 01/21/2013] [Accepted: 03/03/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND The United States Department of Agriculture's (USDA) new nutrition standards for school meals include sweeping changes setting upper limits on calories served and limit milk offerings to low fat or fat-free and, if flavored, only fat-free. Milk processors are lowering the calories in flavored milks. As changes to milk impact school lunch participation and milk consumption, it is important to know the impact of these modifications. METHODS Elementary and middle schools from 17 public school districts that changed from standard flavored milk (160-180 kcal/8 oz) to lower calorie flavored milk (140-150 kcal/8 oz) between 2008 and 2009 were enrolled. Milk shipment and National School Lunch Program (NSLP) participation rates were collected for 3 time periods over 12 months (pre-reformulation, at the time of reformulation, and after reformulation). Linear mixed models were used with adjustments for free/reduced meal eligibility. RESULTS No changes were seen in shipment of flavored milk or all milk, including unflavored. The NSLP participation rates dropped when lower calorie flavored milk was first offered, but recovered over time. CONCLUSIONS While school children appear to accept lower calorie flavored milk, further monitoring is warranted as most of the flavored milks offered were not fat-free as was required by USDA as of fall 2012.
Collapse
Affiliation(s)
- Bethany A Yon
- Research Associate, , Nutrition and Food Sciences Department, University of Vermont, 352 Carrigan Wing, Burlington, VT 05405
| | | |
Collapse
|
20
|
Byker CJ, Pinard CA, Yaroch AL, Serrano EL. New NSLP guidelines: challenges and opportunities for nutrition education practitioners and researchers. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2013; 45:683-689. [PMID: 23886776 DOI: 10.1016/j.jneb.2013.06.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2012] [Revised: 06/05/2013] [Accepted: 06/05/2013] [Indexed: 06/02/2023]
Abstract
The recent revisions of the National School Lunch Program (NSLP) requirements are designed to align with the 2010 Dietary Guidelines for Americans. The introduction and implementation of the new NSLP has been received with positive and negative reactions from school food professionals, students, parents, and teachers. To promote student health, this is an important time for policy makers, practitioners, and researchers to implement and evaluate strategies to support the new NSLP guidelines. The purpose of this viewpoint was to outline the new NSLP guidelines and discuss challenges and opportunities for implementation, strategies for practice, and future research questions.
Collapse
Affiliation(s)
- Carmen J Byker
- Department of Health and Human Development, Montana State University, Bozeman, MT.
| | | | | | | |
Collapse
|
21
|
Nicklas TA, O'Neil CE, Fulgoni VL. The nutritional role of flavored and white milk in the diets of children. THE JOURNAL OF SCHOOL HEALTH 2013; 83:728-733. [PMID: 24020687 DOI: 10.1111/josh.12087] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Revised: 12/03/2012] [Accepted: 12/03/2012] [Indexed: 06/02/2023]
Abstract
BACKGROUND Some schools are removing flavored milk from lunchrooms based on the perception that consumption has a negative impact on the overall dietary quality. The goal of this study was to assess the contribution of flavored and white milk in the diets of children. METHODS Intake data from children 2 to 18 years (N = 7332) participating in the National Health and Nutrition Examination Survey (NHANES) 2003-2006 were obtained from in-person 24-hour dietary recalls. Mean ± standard error of energy and nutrients were determined. RESULTS Flavored and white milk contributed, respectively, 2-6% of total energy consumed, 3-12% of saturated fats, 1-3% of sodium, and 4-0% of added sugars. The percent contribution of white milk to intakes of vitamin A (21%), vitamin D (54%), calcium (29%), potassium (17%), magnesium (12%), and phosphorus (19%) exceeded 10% of total intake. Consumption of flavored milk contributed a smaller percentage to total intake. For total dairy consumed the percent contribution to intake of vitamins A and D, calcium, potassium, magnesium, and phosphorus ranged from 19% to 68%. CONCLUSIONS Milk has an important nutritional role in the diets of children. More research is needed to understand the barriers to consuming milk and potential unintended nutrition consequences of removing flavored milk from the lunchrooms.
Collapse
Affiliation(s)
- Theresa A Nicklas
- Professor, , Children's Nutrition Research Center, Baylor College of Medicine, Department of Pediatrics, 1100 Bates Avenue, Houston, TX 77030
| | | | | |
Collapse
|
22
|
Wang ML, Lemon SC, Olendzki B, Rosal MC. Beverage-consumption patterns and associations with metabolic risk factors among low-income Latinos with uncontrolled type 2 diabetes. J Acad Nutr Diet 2013; 113:1695-703. [PMID: 23999278 DOI: 10.1016/j.jand.2013.06.351] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2012] [Accepted: 06/17/2013] [Indexed: 10/26/2022]
Abstract
In the United States, Latinos experience disproportionately higher rates of type 2 diabetes and diabetes-related complications than non-Latino whites. Sugar-sweetened beverage (SSB) consumption is strongly associated with increased risk of developing type 2 diabetes. Reducing caloric intake, particularly from energy-dense, low-nutrient foods or beverages, can be an effective and key strategy for metabolic and weight control. However, little is known about the contribution of various types of beverages, including but not limited to SSBs, to total caloric intake among Latinos with type 2 diabetes. Low-income Latinos (87.7% Puerto Rican) participating in a diabetes self-management intervention trial (N=238) provided cross-sectional, descriptive data on beverage-consumption patterns, anthropometric outcomes, and metabolic characteristics. Beverages accounted for one fifth of the total daily caloric intake. SSBs and milk beverages, respectively, contributed 9.6% of calories to overall daily caloric intake. Interventions directed at diabetes risk factors among low-income Latinos with diabetes can benefit from consideration of beverage-consumption behaviors as an important strategy to reduce caloric and sugar intake.
Collapse
|
23
|
Kim M, Lopetcharat K, Drake M. Influence of packaging information on consumer liking of chocolate milk. J Dairy Sci 2013; 96:4843-56. [DOI: 10.3168/jds.2012-6399] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Accepted: 04/14/2013] [Indexed: 11/19/2022]
|
24
|
Guinn CH, Baxter SD, Royer JA, Hitchcock DB. Explaining the positive relationship between fourth-grade children's body mass index and energy intake at school-provided meals (breakfast and lunch). THE JOURNAL OF SCHOOL HEALTH 2013; 83:328-334. [PMID: 23517000 PMCID: PMC3607456 DOI: 10.1111/josh.12035] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Accepted: 06/10/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND A 2010 publication showed a positive relationship between children's body mass index (BMI) and energy intake at school-provided meals (as assessed by direct meal observations). To help explain that relationship, we investigated 7 outcome variables concerning aspects of school-provided meals: energy content of items selected, number of meal components selected, number of meal components eaten, amounts eaten of standardized school-meal portions, energy intake from flavored milk, energy intake received in trades, and energy content given in trades. METHODS Fourth-grade children (N = 465) from Columbia, SC, were observed eating school-provided breakfast and lunch on 1 to 4 days per child. Researchers measured children's weight and height. For daily values at school meals, a generalized linear model was fit with BMI (dependent variable) and the 7 outcome variables, sex, and age (independent variables). RESULTS BMI was positively related to amounts eaten of standardized school-meal portions (p < .0001) and increased 8.45 kg/m(2) per serving, controlling for other variables in the model. BMI was positively related to energy intake from flavored milk (p = .0041) and increased 0.347 kg/m(2) for every 100 kcal consumed. BMI was negatively related to energy intake received in trades (p = .0003) and decreased 0.468 kg/m(2) for every 100 kcal received. BMI was not significantly related to 4 outcome variables. CONCLUSIONS Knowing that relationships between BMI and actual consumption, not selection, at school-provided meals explained the (previously found) positive relationship between BMI and energy intake at school-provided meals is helpful for school-based obesity interventions.
Collapse
Affiliation(s)
- Caroline H. Guinn
- University of South Carolina, Institute for Families in Society, 1600 Hampton Street, Suite 507, Columbia, SC 29208, Phone: 803-777-1824 ext. 24
| | - Suzanne Domel Baxter
- University of South Carolina, Institute for Families in Society, 1600 Hampton Street, Suite 507, Columbia, SC 29208, Phone: 803-777-1824 ext. 12
| | - Julie A. Royer
- University of South Carolina, Institute for Families in Society, 1600 Hampton Street, Suite 507, Columbia, SC 29208, Phone: 803-777-1824 ext. 23
| | - David B. Hitchcock
- University of South Carolina, Department of Statistics, 216 LeConte College, Columbia, SC 29208, Phone: 803-774-5346
| |
Collapse
|
25
|
Seo T, Kaneko M, Kashiwamura F. Changes in intake of milk and dairy products among elementary schoolchildren following experiential studies of dairy farming. Anim Sci J 2013; 84:178-84. [PMID: 23384360 DOI: 10.1111/j.1740-0929.2012.01046.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
This study intends to clarify the effects of hands-on dairy farming experience on the consumption of milk and dairy products. A survey was conducted on 474 elementary schoolchildren and their parents at eight elementary schools that offered hands-on dairy farming experience at four dairy farms in Hokkaido, Japan. In the survey, questionnaires were used to inquire about the children's milk and dairy product intake before and after the hands-on experience. In addition, milk intake at school was investigated weekly for 3 months after the hands-on experience. The parents were asked about the children's intake of milk and dairy products at home before and after the hands-on experience. Analysis of the survey results indicated a significant increase in the amount and frequency of milk consumed and the frequency of yogurt consumed at home by the children immediately after the hands-on experience. Accordingly, the study suggested that the hands-on dairy farming experience had the effect of increasing children's milk and dairy product consumption at home.
Collapse
Affiliation(s)
- Tetsuya Seo
- Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
| | | | | |
Collapse
|
26
|
Kim KA, Kim HA. Satisfaction and Preference of School Milk Program of Elementary School in Ulsan. ACTA ACUST UNITED AC 2012. [DOI: 10.3746/jkfn.2012.41.3.408] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|