School Snack Research Articles

HUBUNGAN DUKUNGAN ORANG TUA DAN FAKTOR YANG MEMPENGARUHI PERILAKU MAKAN JAJAN DI SEKOLAH DASAR DI SD MUHAMMADIYAH 1 KOTA PEKANBARU

ABSTRACT The purpose of this research is to analyze the support of parents in the snack feeding of elementary students of Muhammadiyah 1 Pekanbaru, to analyze the factors that influence the snack food behavior of the students of SD Muhammadiyah 1 Pekanbaru and to analyze the relationship of parent support to the dominant factor of the students' snack food. The study was conducted in November 2016. Based on the calculation of data analysis of parent and fakktor support that influence student's snack behavior, it is known that the result of parent support parent calculation shows reassurance of worth 15 students (45,5%), social integration (social integration) 14 students (43, 4%), opportunity to nurturance (opportunity to help) 14 students (43.2%), emotional attachment of 13 students (38.2%), reliable alliance (12 reliable students) 34.8%) and guidance of 11 students (34.1%). Also known as the result of the calculation, the percentage of snack behavior showed 19 students (57.6%), felt fit with school snack, 18 students (55.9%), desire to get a higher job 17 students (52.5%), and motivation 14 students (43,7%). The dominant factor of both variables is the interest variable on the indicator of ideals with a percentage of 57.6%. Keywords: Parent Support, Factors that influence snack behavior

Faktor Produksi yang Berhubungan dengan Kontaminasi Coliform pada Jajanan Es Dawet di Kecamatan Banguntapan Bantul Yogyakarta

Background: Drops can be contaminated by pathogenic bacteria and thus require certain standards to ensure consumer viability. Water and raw materials of ice making contaminated by pathogenic bacterial gastrointestinal pathogens are very dangerous to drink, especially water derived from wells that are less qualified microbiological quality. The purpose: of this study is to describe the conditions of making school snacks especially dawet ice and analyze the relationship of bacteriological quality factors of raw materials, personal hygiene, environmental conditions and knowledge of the production of packaging ice. Method: The method used is Cross Sectional with 30 samples, tested coliform contamination. Risk factors in this study are bacteriological quality of water, ice water, raw materials such as, dawet, coconut milk, sanitation tool / packaging, hand washing habits, knowledge, and treatment of water heating. The results were analyzed using univariate, bivariate and multivariate multiple logistic regression analysis. Results: How to wash tools / containers, knowledge of water-borne diseases and heating treatment, is a risk factor, while education level, hand washing habit, is not a risk factor. In terms of raw materials, dawet, water, ice cubes and coconut milk is a risk factor for coliform contamination, whereas guladan water and pH is not a risk factor for coliform contamination.

Breaking Habits: The Effect of the French Vending Machine Ban on School Snacking and Sugar Intakes.

This paper estimates the effect of the 2005 vending machine ban in French secondary schools on nutrient intakes and on the frequency of morning snacking at school. Using data before and after the ban, and exploiting the discontinuity associated with the age-dependent exposure to the ban, we specify a difference-in-differences regression discontinuity design. Since the relationship between age-at-interview and school level is not precise, we introduce fuzziness in the model. We find that the ban has generated a 10-gram reduction in sugar intakes from morning snacks at school, and a significant reduction in the frequency of these morning snacks. However, we find no evidence that the intervention affects total daily intakes, and our results are suggestive of compensation effects.

Autoconcepto físico y académico en niños de contextos marginados en México

Esta investigación examinó el autoconcepto físico y académico y su relación con algunas variables socioculturales, como son: la alimentación, la actividad física, así como la preocupación por la obesidad y la apariencia física en 500 niños de 5o. y 6o. grado de educación primaria. Se desarrolló una investigación no experimental, descriptiva y transversal en dos contextos marginados en México. Se realizaron análisis de conglomerados a fin de identificar perfiles de estudiantes, de acuerdo con las variables socioculturales de estudio. Los resultados evidenciaron, en general, autoconceptos físicos y académicos bajos, aunque algunas diferencias significativas entre géneros. Asimismo, el análisis de conglomerados arrojó dos grupos: uno más consciente y otro menos consciente del valor y nivel nutritivo de los alimentos que consumen en la tienda escolar.

Reducing Rumination of a Child with Autism Spectrum Disorder Using Post-Meal Tooth Brushing

Background: Rumination is defined as the regurgitation, chewing and re-swallowing of partially digested food. It is estimated that it occurs in about 10% of individuals with developmental disabilities.Method: An AB design was employed to assess the effectiveness of an intervention designed to reduce the number of occurrences where rumination followed eating in two settings, one of which acted as a control settingMaterials: Materials included a digital wristwatch, pen and paper based food diary and a child sized manual toothbrush and mint flavoured children’s toothpaste.Results: Baseline measures showed that the percentage of sessions where rumination occurred was similar in both the snack and lunch settings. The intervention which was implemented in the snack setting only resulted in a decrease in the number of times rumination occurred after school snack time. There was no significant decrease in rumination following lunch which remained under baseline conditions.Conclusions: The data add to the PBS literature on non-aversive interventions for rumination and suggest a healthy, age appropriate and functional means of decreasing the behaviour in a young child with Autism Spectrum Disorder

Diet quality and associated factors among elementary school students of the Adventist school system in the Southwest region of São Paulo, Brazil

Objetivo: evaluar la asociación entre la dieta y factores socioeconómicos y demográficos entre los estudiantes de la escuela primaria. Métodos: Un estudio transseccional que involucra una muestra aleatoria de 256 niños de ambos sexos, de seis a once años, del primero a quinto grado de siete escuelas adventistas ubicados en la región suroeste de Sao Paulo. Estas escuelas inscriben estudiantes sin importar su religión. Datos demográficos y socioeconómicos se obtuvieron a partir de un cuestionario autoadministrado, llevado a casa y completado por el padre o responsable del niño. La calidad de la dieta se evaluó mediante el índice de ALES. Se calcularon las odds ratio brutas y ajustadas y se utilizó la regresión logística para el análisis de las variables. Resultados: De la muestra, 33,2% tuvo una puntuación pobre en el índice ALES y el 66,8% obtuvo una buena puntuación. No hubo diferencias significativas entre la calidad de la dieta y las siguientes variables: edad, nivel socioeconómico, educación maternal, jefe de la familia, trabajo materno fuera del hogar, lactancia materna exclusiva hasta los 6 meses, y el origen de las meriendas escolares. Las variables que se mantuvieron asociadas a una dieta de buena calidad fueron: ser del sexo femenino (OR = 0.53; 95% IC, 0.30-0.92) y ser Adventista (OR = 2.52; 95% IC, 1.10-5.78). Conclusión: Los factores asociados con la buena calidad de la dieta fueron el sexo y la religión.

Assessing the Target Hazard Risks of Cadmium Pollutant due to Consumption of Aquatic Biota and Food Snack Among School Children in Tallo Coastal Area of Makassar

Background and Objective: Cadmium is used extensively in various industrial processes in the city of Makassar, South Sulawesi, as a results it potential lead to hazard pollutions both to the environment and to the human being. This study aimed to assess the potential target hazard risks of cadmium due to consumption of aquatic biota and food snack among school children in Makassar Coastal areas. Materials and Methods: This study applied an analytic observational study used a cross sectional approach design and target hazard risk assessment approach. Investigation of Cd in aquatic system for surface water, sediment, shells and crab and in terrestrial for surface soil and school snack were commenced for Cd level concentrations. Then, Target Hazard Quotient (THQ) was calculated to find out whether the Cd contaminated food consumed by school children in school have exceeded the allowable standard or still safe to be consumed.Thematerials used are hot plate, glassware commonly used in laboratory and spectrophotometer absorption graphite furnace (Hitachi Z-5000 polarized Zeeman atomic absorption spectrometry). Results: This study revealed that Cd concentration in aquatic system for surface water, sediment, shell and crab were 0.016 mL L^-1, 0.026, 0.012 and 0.023 mg g^-1, respectively. Furthermore, Cd concentration in terrestrial system for surface soil, school snack and ambient air were 0.0411 mL m^-3, 0.016 and 0.006 mg g^-1, respectively. All values resulted from the laboratory test were exceeded the acceptable level stated both by World Health Organization and Health Ministry of Republic of Indonesia with 0.01 mL LG1 for water,0.001 mg gG1 for aquatic biota and school snacks, except for sediment with 70 mg gG1 that still below the standard, respectively. The risk quotient value for THQ due to consume shell and crab were 0.0046 and 0.0011, respectively whereas THQ value for consuming cake in the school was 0.0025. Those values indicated that no risks exist since it still <1 or consumption of those aquatic biota and snacks still save. Conclusion: To sum up, the concentration of Cd both in aquatic and terrestrial system have been exceeded the allowable level for environmental standard, although the THQ values still below than 1, that means still safe for all those food to be consumed.

Nutrition Quality of US School Snack Foods: A First Look at 2011‐2014 Bid Records in 8 School Districts

As part of the Healthy, Hunger-Free Kids Act, snacks, and desserts sold in K-12 schools as of the 2014-2015 school year are required to meet the "Smart Snacks" nutritional guidelines. Although studies exist in tracking progress in local and national efforts, the proportion of snack food procured by school districts compliant with the Smart Snacks standard prior to its full implementation is unknown. We repurposed a previously untapped database, Interflex, of public bid records to examine the nutritional quality of snacks and desserts procured by school districts. We selected 8 school districts with at least 90% complete data each year during 2011-2012, 2012-2013, and 2013-2014 school years and at locations across different regions of the United States. We quantified the amount of calories and sugar of each product contained in the won bids based on available online sources and determined whether the produce complied with Smart Snack guidelines. In all 8 districts (snack expenditure analyzed ranging from $152,000 to $4.4 million), at least 50% of snack bids were compliant with the US Department of Agriculture Smart Snacks standard during the 2013-2014 school year. Across sampled districts, we observed a general trend in lower caloric density (kcal per product) and sugar density (grams of sugar per product) over a 3-year period. Many districts across the country have made headway in complying with the Smart Snack guidelines, though gaps remain.

How do we actually put smarter snacks in schools? NOURISH (Nutrition Opportunities to Understand Reforms Involving Student Health) conversations with food-service directors.

In autumn 2012, Massachusetts schools implemented comprehensive competitive food and beverage standards similar to the US Department of Agriculture's Smart Snacks in School standards. We explored major themes raised by food-service directors (FSD) regarding their school-district-wide implementation of the standards. For this qualitative study, part of a larger mixed-methods study, compliance was measured via direct observation of foods and beverages during school site visits in spring 2013 and 2014, calculated to ascertain the percentage of compliant products available to students. Semi-structured interviews with school FSD conducted in each year were analysed for major implementation themes; those raised by more than two-thirds of participating school districts were explored in relationship to compliance. Massachusetts school districts (2013: n 26; 2014: n 21). Data collected from FSD. Seven major themes were raised by more than two-thirds of participating school districts (range 69-100 %): taking measures for successful transition; communicating with vendors/manufacturers; using tools to identify compliant foods and beverages; receiving support from leadership; grappling with issues not covered by the law; anticipating changes in sales of competitive foods and beverages; and anticipating changes in sales of school meals. Each theme was mentioned by the majority of more-compliant school districts (65-81 %), with themes being raised more frequently after the second year of implementation (range increase 4-14 %). FSD in more-compliant districts were more likely to talk about themes than those in less-compliant districts. Identified themes suggest best-practice recommendations likely useful for school districts implementing the final Smart Snacks in School standards, effective July 2016.

Effects of Offering Look-Alike Products as Smart Snacks in Schools.

In 2014, USDA established nutrition standards for snack foods sold in schools. Many manufacturers reformulated products to meet these Smart Snacks standards, but continue to advertise unhealthy versions of the same brands. Furthermore, Smart Snack packaging often looks similar to less nutritious versions sold outside of schools (look-alike products). This practice may confuse consumers about the nutritional quality of Smart Snacks and raise concerns about schools selling them. An online experiment with 659 students (13-17 years) and 859 parents (children ages 10-13) was performed. Participants randomly viewed information about snacks sold at a hypothetical school, including (1) look-alike Smart Snacks; (2) existing store versions of the same brands; (3) repackaged Smart Snacks (highlighting differences versus unhealthy versions); or (4) consistent brands (i.e., Smart Snack versions also sold in stores). They then rated the individual snacks offered and the school selling them. As hypothesized, students and parents rated look-alike and store versions similarly in taste, healthfulness, and purchase intent, while considering repackaged Smart Snacks as healthier, but less tasty. Most participants also inaccurately believed they had seen look-alike products for sale in stores. Furthermore, they rated schools offering look-alike Smart Snacks and store versions as less concerned about students' health and well-being than schools in the other two conditions. The nutritional quality of snacks sold in schools has improved, but many Smart Snacks are virtually indistinguishable from less nutritious versions widely sold outside of schools. This practice likely benefits the brands, but may not improve children's overall diet and undermines schools' ability to teach good nutrition.

Decreased Body Mass Index in Schoolchildren After Yearlong Information Sessions With Parents Reinforced With Web and Mobile Phone Resources: Community Trial

BackgroundThe obesity pandemic has now reached children, and households should change their lifestyles to prevent it.ObjectiveThe objective was to assess the effect of a comprehensive intervention on body mass index z-score (BMIZ) in schoolchildren.MethodsA yearlong study was conducted at 4 elementary schools in Mexico City. Intervention group (IG) and control group (CG) were split equally between governmental and private schools. Three educational in-person parents and children sessions were held at 2-month intervals to promote healthy eating habits and exercise. To reinforce the information, a website provided extensive discussion on a new topic every 2 weeks, including school snack menus and tools to calculate body mass index in children and adults. Text messages were sent to parents’ mobile phones reinforcing the information provided. The IG contained 226 children and CG 181 children. We measured their weight and height and calculated BMIZ at 0, 6, and 12 months.ResultsThe CG children showed a change of +0.06 (95% CI 0.01, 0.11) and +0.05 (95% CI 0.01, 0.10) in their BMIZ at 6 and 12 months, respectively. The BMIZ of IG children decreased by -0.13 (95% CI -0.19 to -0.06) and -0.10 (95% CI -0.16 to -0.03), respectively, and the effect was greater in children with obesity.ConclusionsThe comprehensive intervention tested had beneficial effects, preserved the BMIZ of normal weight children, and reduced the BMIZ of children with obesity.

USDA Snack Policy Implementation: Best Practices From the Front Lines, United States, 2013-2014.

IntroductionThe Smart Snacks in Schools interim final rule was promulgated by the US Department of Agriculture (USDA) as authorized by the Healthy, Hunger-Free Kids Act of 2010 (PL 111–296) and implementation commenced beginning July 1, 2014; however, in the years leading up to this deadline, national studies suggested that most schools were far from meeting the USDA standards. Evidence to guide successful implementation of the standards is needed. This study examined snack policy implementation in exemplary high schools to learn best practices for implementation.MethodsGuided by a multiple case study approach, school professionals (n = 37) from 9 high schools across 8 states were recruited to be interviewed about perceptions of school snack implementation; schools were selected using criterion sampling on the basis of the HealthierUS Schools Challenge: Smarter Lunchrooms (HUSSC: SL) database. Interview transcripts and internal documents were organized and coded in ATLAS.Ti v7; 2 researchers coded and analyzed data using a constant comparative analysis method to identify best practice themes.ResultsBest practices for snack policy implementation included incorporating the HUSSC: SL award’s comprehensive wellness approach; leveraging state laws or district policies to reinforce snack reform initiatives; creating strong internal and external partnerships; and crafting positive and strategic communications.ConclusionImplementation of snack policies requires evidence of successful experiences from those on the front lines. As federal, state, and local technical assistance entities work to ensure implementation of the Smart Snacks standards, these best practices provide strategies to facilitate the process.

Do Elementary Students Substitute Ice Cream and Baked Goods for Healthier National School Lunch Program Meal Items?

AbstractWe use variation in à la carte dessert availability to determine its impact on elementary school students’ selection of reimbursable meals and healthful meal components. On days when desserts (ice cream and baked goods) were offered, students were less likely to select a reimbursable meal, and students who purchased a dessert selected fruit significantly less often. Data were collected in the Alachua County School District (Florida) for three weeks in May of 2013. These findings suggest that students substitute desserts for reimbursable meals and the healthier fruit component. Policies, such as Smart Snacks in Schools, that regulate the nutritional content of a la carte items, but do not remove a la carte items from school lunchrooms, may be less effective than intended if such substitution occurs.

Following Gluten Free Diet: Less Available, Higher Cost and Poor Nutritional Profile of Gluten-Free School Snacks

Background. Celiac disease has a high prevalence globally and to date the only effective treatment is a strict gluten-free diet for life. Diet compliance is difficult due to current unhealthy eating habits and increasing overweight/obesity, especially for school age children. Objectives. To assess availability, cost and nutritional adequacy of gluten-free school snacks. Methods. Five store categories (large, regular-size and wholesale supermarkets, health food stores and corner shops) were assessed in districts representing low, middle and high socioeconomic levels. Three categories of school snacks were surveyed: dairy products (milk boxes, yogurts), cereals (in bulk, cereal bars) and baked goods (various cookies). Portions and prices were standardized and the closest gluten-containing products were matched for comparison. Availability, cost and nutritional quality (total calories, total fat, carbohydrates and sodium) were then evaluated. Results. A total of 1562 products were assessed. Gluten-free products were less available, with significant differences among the socioeconomic levels for cereals and baked goods (P<0.05). Also, they were more expensive than gluten-containing products. Except for cereal calories and sodium in the upper socioeconomic level, less than one third of the products available met FAO/WHO recommendations. Products meeting all 4 characteristics (total calories, total fat, carbohydrates and sodium) analyzed were 7.8%, 7.3% and 7.3% in the upper, middle and low socioeconomic level, respectively. Conclusions. Gluten-free dairy products, cereals and baked snacks available as snacks for school-age celiac children are fewer, with less variety and more expensive than gluten containing counterparts; the majority of them not meeting current nutritional recommendations.

Four-year Evaluation of a Healthy School Snack Program in a Remote First Nations Community

Four-year Evaluation of a Healthy School Snack Program in a Remote First Nations Community

Why are communities so committed to providing non‐governmental food‐assistance programs?

INTRODUCTIONDespite the availability of governmental and non‐governmental food assistance programs, the prevalence of household food insecurity in the U.S. remains high. Non‐governmental food assistance in the U.S. is typically provided to families in communities by faith‐based organizations, schools, and food banks, often working together to deliver programs like backpacks, holiday boxes, pantries, and school snacks. Community organizations appear to be strongly committed to these programs, but little is known about the basis for this commitment, i.e., “the will to act and to keep on acting until the job is done” (Heaver, 2005). The aim of this study was to examine the values and identities of community organizations to understand why the commitment to providing non‐governmental food assistance.METHODSThirty‐three qualitative, in‐depth interviews were conducted with leaders at faith‐based organizations (n=16), schools (n=10), and a local food bank (n=1) in South Carolina. Observations were made over multiple days, and informational documents (e.g., flyers and pamphlets) were reviewed. We applied a qualitative, constant comparative approach and used open, axial, and selective coding. Coding was guided in part by the concepts of organizational values (i.e., what they use and want to achieve their goals) and identities (i.e., how they see their roles) from Lasswell's policy‐science framework. All notes and transcripts were analyzed using MAXQDA qualitative analysis software.RESULTSAll organizations stated that they want to be involved in the well‐being of the community by ending hunger. Participants representing faith‐based organizations and a food bank reported that these programs provided a variety of ways for volunteers to become involved. Volunteer involvement strengthened their internal relationships, which furthered financial support for the continuation of food assistance programs. Participants at schools reported they value student well‐being and want to continue to provide students with as many resources as possible. Many school participants reported that because of their commitment to the students they are a mechanism through which food programs are provided and believe they have little power to make suggestions to influence the food programs. Food bank participants identified that their role is to provide best practices, and financial and logistical support for food programs.DISCUSSIONProviding food to others is a powerful act, and through these programs food banks and faith‐based organizations can provide this experience to their volunteers. Many of these programs are systematized and packaged by local food banks making it accessible and easy for faith‐based and other organizations to adopt. Seeking to fulfill the well‐being of the community by ending hunger is not the primary value on which organizations focus; instead it is the process of fulfilling other values (i.e., forming or maintaining relationships within the community), maintaining identity, and appealing to their participants that strengthens their commitment to food assistance programs. A consequence of commitment to the particular solution of providing food assistance, derived from fulfilling these other values, is that the roots of hunger in a community become obscured and alternative solutions are ignored or rejected.

Validación de cinco variedades de frijol con altos contenidos de fe (hierro) y zn (zinc) , para incorporarlos en la merienda escolar en municipios del corredor seco de Olancho, Honduras.2015

La idea principal fue introducir a la zona variedades de frijol con alto contenido de Hierro y Zinc además de otros nutrimentos esenciales para el desarrollo humano, tratando en primer lugar de consolidar áreas productivas que puedan ser utilizadas de manera rotativa y ayudar a contener la demanda de alimentos sanos en la merienda escolar y por otra parte la presión invasora sobre la reserva de agua ya que en los últimos tiempos la agricultura migratoria se ha intensificado. Nuestros resultados logran identificar que las variedades de frijol (nut 428) es la que mejor se comporta agronómicamente y la cuál es la que suple las mejores condiciones nutricionales, de esta manera logramos impulsar alternativas que permitan mitigar el desorden alimenticio existente.

Assessing girls’ school meals and snack food options in Saudi Arabia using the UK food standards agency nutrient-profiling model

Assessing girls’ school meals and snack food options in Saudi Arabia using the UK food standards agency nutrient-profiling model

Community Stakeholders' Perceptions of Major Factors Influencing Childhood Obesity, the Feasibility of Programs Addressing Childhood Obesity, and Persisting Gaps.

Prior research has identified numerous factors contributing to increased rates of childhood obesity. However, few studies have focused explicitly on the experience of community stakeholders in low-income communities. This study sought to capture the perspectives of these on-the-ground experts regarding major factors contributing to childhood obesity as well as gaps in current prevention and control efforts. We conducted semi-structured interviews with 39 stakeholders from different community sectors (e.g., healthcare providers, childcare providers, teachers). Data were drawn from the Massachusetts Childhood Obesity Research Demonstration project, a multi-level, multi-sector intervention designed to reduce childhood obesity being implemented in two low-income communities in Massachusetts. Interviews were conducted at baseline, transcribed, coded using grounded theory approach, and analyzed in NVivo 10.0. The vast majority of stakeholders had recently participated in obesity prevention strategies, and nearly all of them identified gaps in prevention efforts either within their organizations or in the broader community. In addition to factors previously identified in the literature, several themes emerged including the need to change policies to increase physical activity during school, offer healthier snacks in schools and afterschool programs, and increase communication and collaboration within the community in prevention efforts. Community stakeholders can impact the success of interventions by bridging the gap between science and lived experience. The results of this study can guide future research by highlighting the importance of including stakeholders' frontline experiences with target populations, and using information on identified gaps to augment intervention planning efforts.

Determinants of Anemia and Hemoglobin Concentration in Haitian School-Aged Children.

Anemia diminishes oxygen transport in the body, resulting in potentially irreversible growth and developmental consequences for children. Limited evidence for determinants of anemia exists for school-aged children. We conducted a cluster randomized controlled trial in Haiti from 2012 to 2013 to test the efficacy of a fortified school snack. Children (N = 1,047) aged 3-13 years were followed longitudinally at three time points for hemoglobin (Hb) concentrations, anthropometry, and bioelectrical impedance measures. Dietary intakes, infectious disease morbidities, and socioeconomic and demographic factors were collected at baseline and endline. Longitudinal regression modeling with generalized least squares and logit models with random effects identified anemia risk factors beyond the intervention effect. At baseline, 70.6% of children were anemic and 2.6% were severely anemic. Stunting increased the odds of developing anemia (adjusted odds ratio [OR]: 1.48, 95% confidence interval [CI]: 1.05-2.08) and severe anemia (adjusted OR: 2.47, 95% CI: 1.30-4.71). Parent-reported vitamin A supplementation and deworming were positively associated with Hb concentrations, whereas fever and poultry ownership showed a negative relationship with Hb concentration and increased odds of severe anemia, respectively. Further research should explore the full spectrum of anemia etiologies in school children, including genetic causes.