The impact of the food-based and nutrient-based standards on lunchtime food and drink provision and consumption in primary schools in England
Bibliographic Data
| ID | 15091641 |
|---|---|
| Authors | Dalia Haroun (0000-0001-6832-144X), C L Harper (Smith Institute), Clare Harper, Lesley Wood (0000-0002-9139-1507, Smith Institute), Michael Nelson (0000-0001-6917-4752, Smith Institute, corresponding author) |
| Year | 2011 |
| Volume | 14 |
| Issue | 2 |
| Pages | 209-218 |
| Publication date | 2011-02-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s1368980010002132 |
| PMID | 20701821 |
| OpenAlex | W4237624341 |
| Language | EN |
| Citations received | 19 |
| References cited | 3 |
Objective To assess lunchtime provision of food and drink in English primary schools and to assess both choices and consumption of food and drink by pupils having school lunches. These findings were compared with similar data collected in 2005. Design Cross-sectional data collected between February and April 2009. In each school, food and drink provision, including portion weights and number of portions of each item served at lunchtime, were recorded over five consecutive days. Caterers provided school lunchtime menus and recipes. Setting England. Subjects A random selection of 6696 pupils having school lunches in a nationally representative sample of 136 primary schools in England. Results Compared with 2005, schools in 2009 provided significantly more fruit, fruit-based desserts, vegetables and salad, water and fruit juice, and less ketchup, sauces and gravy, starchy foods cooked in fat, snacks and confectionery ( P Conclusions Lunchtime food provision and consumption in primary schools have improved substantially since 2005, following the introduction of new standards for school food in 2008. However, improvements still need to be made to increase the Fe and Zn content and to decrease the Na content of recipes, and in encouraging pupils to eat more of the fruits and vegetables taken at lunchtime
Agricultural economics · Biology · Consumption (sociology · Environmental health · Food choice · Food consumption · Fruit juice · Portion size · Child Nutrition and Water Access · Medicine · Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Food Science
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Policy Success and Public Health
| Citations per year | 1.27 |
|---|---|
| Citation span | 2011 - 2025 (15) |
| Highly cited | No |