The food service modification and nutrition education components of the Kansas LEAN School Health Project were developed, coordinated, and implemented by school/community coalitions consisting of teachers, project staff, and nutrition consultants. The desired outcome for food service was to reduce the fat content of school lunch menus to 30% or less while maintaining appropriate total calories. Nutrition education was designed to reduce student consumption of high-fat foods by increasing student knowledge and intention for healthy eating. Meals offered by the school food services were analyzed using NutriKids software and verified by a Registered Dietitian consultant. It was determined that school lunches with 30% or less of calories from fat is achievable and acceptable to students if the menu planner has the appropriate skills and student preferences are taken into account. Students showed increased knowledge and intention for healthy eating from fall to spring assessments across two school years. They were better able to place food choices in the correct Food Guide Pyramid categories (p<.001), had increased intentions to eat low-fat food (p<.001), and had decreased intentions to eat medium-fat and high-fat foods (p<.001). No differences were found in dietary behavior. Discussion will focus on a description of the assessments and their ease of use.
Learning Objectives: Session Objectives: 1. To list one practice, program, and policy that should lead to changes in youth dietary behaviors. 2. To describe methods for measuring psychosocial determinants of dietary behavior in youth. 3. To identify important members of a successful coalition focused on changing youth dietary behavior
Keywords: School Health, Nutrition
Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: None
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.