Adolescent Student Use of School-Based Salad Bars

Autor/inn/en	Andersen, Lori; Myers, Leann; O'Malley, Keelia; Mundorf, Adrienne R.; Harris, Diane M.; Johnson, Carolyn C.
Titel	Adolescent Student Use of School-Based Salad Bars
Quelle	In: Journal of School Health, 85 (2015) 10, S.722-727 (6 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0022-4391
DOI	10.1111/josh.12302
Schlagwörter	Adolescents; Child Health; Food; Eating Habits; Body Weight; Public Schools; Urban Schools; Student Surveys; Student Characteristics; Preferences; Nutrition; Knowledge Level; Social Support Groups; Secondary School Students; Grade 7; Grade 8; Grade 9; Grade 10; Grade 11; Grade 12; Correlation; Racial Differences; Health Behavior; Louisiana + Suchen Sie Ihr Suchwort? Adolescent; Adolescence; Adoleszenz; Jugend; Jugendalter; Jugendlicher; Lebensmittel; Ernährungsgewohnheit; Essgewohnheit; Körpergewicht; Public school; Öffentliche Schule; Urban area; Urban areas; School; Schools; Stadtregion; Stadt; Schule; Schülerbefragung; Ernährung; Wissensbasis; Social support; Soziale Unterstützung; Sekundarschüler; School year 07; 7. Schuljahr; Schuljahr 07; School year 08; 8. Schuljahr; Schuljahr 08; School year 09; 9. Schuljahr; Schuljahr 09; School year 11; 11. Schuljahr; Schuljahr 11; School year 12; 12. Schuljahr; Schuljahr 12; Korrelation; Rassenunterschied; Health behaviour; Gesundheitsverhalten
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?=?0.015). 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. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01