A new UCLA study has found that elementary schools can significantly increase the frequency of fruit and vegetable consumption among low-income students by providing a lunch salad bar.
The findings, published in the December issue of the international peer-reviewed journal Public Health Nutrition, show that the frequency of students' fruit and vegetable consumption increased significantly from 2.97 to 4.09 times daily after a salad bar was introduced. In addition, students' mean daily intake of energy, cholesterol, saturated fat and total fat declined considerably.
"One of the major contributing factors to the high rate of overweight children in the United States is that they do not consume the daily recommended servings of fruits and vegetables," said lead author Dr. Wendy Slusser, assistant professor of pediatrics at Mattel Children's Hospital UCLA and the UCLA School of Public Health. "Increasing the availability and accessibility to healthy foods is one way to improve children's diets. In turn, this sets up opportunities for kids to have repeated exposure to healthy food and positively impact their choices."
The UCLA pilot study was conducted at three Los Angeles Unified School District elementary schools participating in the salad bar program and the U.S. Department of Agriculture's reimbursable lunch program. Study participants included 337 children in grades 2 through 5. Children were interviewed using a 24-hour food-recall questionnaire, both before and after the salad bar intervention in 1998 and 2000, respectively.
The study was offered in conjunction with a nutritional education component, including a school assembly to teach children about the proper etiquette of serving themselves salad and picking a well-balanced lunch, as well as an artwork project and visits to farmers markets or a
farm. The salad bar program was developed together by LAUSD Food Services and Occidental College in Los
|Contact: Amy Albin|
University of California - Los Angeles