目标:维多利亚州的政府政策指导,澳大利亚,鼓励学校提供负担得起的,食堂的健康食品。这项研究分析了维多利亚州小学食堂和具有学校特色的协会中可用物品的健康状况和价格。
方法:营养师对菜单项进行分类(主要,零食和饮料)使用红色,维多利亚州政府的学校食堂和其他学校食品服务政策中定义的琥珀色和绿色交通信号灯系统。该系统还包括不应提供的糖果和高糖含量软饮料的黑色类别。采用描述性统计和回归分析主餐的健康度和价格差异,提供的小吃和饮料,根据学校的偏远,部门(政府和天主教/独立)规模,和社会经济地位。
方法:维多利亚州,澳大利亚。
方法:从2016年至2019年在48所小学进行的三项肥胖预防研究中得出的食堂菜单的便利样本。
结果:平均而言,学校食堂菜单为21%“绿色”(最健康-每天),53%\'琥珀色\'(仔细选择),25%的“红色”(偶尔)和2%的“黑色”(禁止)项目,表现出对政府指导方针的低依从性。“黑色”项目在区域人口中心的学校中更为常见。\'红色\'主餐项目比\'绿色\'%\'黑色\'(禁用)项目便宜,表现出对政府指导方针的低依从性。“黑色”项目在区域人口中心的学校中更为常见。“红色”主餐比“绿色”(平均差-0·48美元(95%CI-0·85,-0·10))和“琥珀色”-0·91美元(-1·27,-0·57))主餐便宜。在大约50%的学校中,“红”主餐的平均价格,饮料和小吃项目比“绿色”项目便宜,或者没有提供“绿色”替代项目。
结论:在这个维多利亚时代的食堂菜单样本中,没有证据表明学校特征与健康和定价之间存在关联,除了与所有其他偏远类别相比,区域中心的“黑色”(禁用)项目比例最高。对州食堂菜单指南的依从性较低。许多学校提供了很高比例的“红色”食物选择和“黑色”(禁止)选择,特别是在区域中心。不健康的选择比健康的选择更便宜。需要做更多的工作来使维多利亚时代的小学食堂菜单与指南保持一致。
Government policy guidance in Victoria, Australia, encourages schools to provide affordable, healthy foods in canteens. This
study analysed the healthiness and price of items available in canteens in Victorian primary schools and associations with school characteristics.
Dietitians classified menu items (main, snack and beverage) using the red, amber and green traffic light system defined in the Victorian government\'s School Canteens and Other School Food Services Policy. This system also included a black category for confectionary and high sugar content soft drinks which should not be supplied. Descriptive statistics and regressions were used to analyse differences in the healthiness and price of main meals, snacks and beverages offered, according to school remoteness, sector (government and Catholic/independent) size, and socio-economic position.
State of Victoria, Australia.
A convenience sample of canteen menus drawn from three previous obesity prevention studies in forty-eight primary schools between 2016 and 2019.
On average, school canteen menus were 21 % \'green\' (most healthy - everyday), 53 % \'amber\' (select carefully), 25 % \'red\' (occasional) and 2 % \'black\' (banned) items, demonstrating low adherence with government guidelines. \'Black\' items were more common in schools in regional population centres. \'Red\' main meal items were cheaper than \'green\'% (mean difference -$0·48 (95 % CI -0·85, -0·10)) and \'amber\' -$0·91 (-1·27, -0·57)) main meal items. In about 50 % of schools, the mean price of \'red\' main meal, beverages and snack items were cheaper than \'green\' items, or no \'green\' alternative items were offered.
In this sample of Victorian canteen menus, there was no evidence of associations of healthiness and
pricing by school characteristics except for regional centres having the highest proportion of \'black\' (banned) items compared with all other remoteness categories examined. There was low adherence with state canteen menu guidelines. Many schools offered a high proportion of \'red\' food options and \'black\' (banned) options, particularly in regional centres. Unhealthier options were cheaper than healthy options. More needs to be done to bring Victorian primary school canteen menus in line with guidelines.