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dc.contributor.authorMadden, Angela
dc.contributor.authorHarrex, Rebecca
dc.contributor.authorRadalowicz, Joanna
dc.contributor.authorBoaden, Dianne
dc.contributor.authorLim, Jin
dc.contributor.authorAsh, Ruth
dc.date.accessioned2013-06-13T13:00:47Z
dc.date.available2013-06-13T13:00:47Z
dc.date.issued2013-06
dc.identifier.citationMadden , A , Harrex , R , Radalowicz , J , Boaden , D , Lim , J & Ash , R 2013 , ' A kitchen-based intervention to improve nutritional intake from school lunches in children aged 12-16 years ' , Journal of Human Nutrition and Dietetics , vol. 26 , no. 3 , pp. 243-251 . https://doi.org/10.1111/jhn.12037
dc.identifier.issn0952-3871
dc.identifier.otherPURE: 827153
dc.identifier.otherPURE UUID: cf78a56a-794d-40f8-8762-6c9e4008cc09
dc.identifier.otherScopus: 84877924607
dc.identifier.urihttp://hdl.handle.net/2299/10766
dc.description.abstractBackground: School lunches potentially provide an important source of nutrients for children but studies have shown that their food choices are not always associated with health benefits. This study aimed to evaluate the effects of a kitchen-based intervention on intake from school lunches. Method: The 3-phase study comprised a pre-intervention observation, the intervention itself and a post-intervention observation. Children aged 12-16 years attending a large, inner-city, secondary school in London were invited to participate. The intervention consisted of small, practical changes to the school menu with the purpose of reducing total and saturated fat and increasing fruit and vegetable consumption. Intake was evaluated using a weighed technique. Results: One hundred and eighty and 198 children participated in the pre- and post-intervention phases respectively. After the intervention, a significant reduction was observed in mean intake of total fat (44 ± 8 vs 40 ± 9 % total energy, P<0.01) and of saturated fat (13 ± 6 vs 10 ± 6 %, P<0.01). The children also ate significantly more fruit and vegetables (12.0 ± 10.4 vs 30.0 ± 30.5 g total weight, P<0.05). However after the intervention, the mean intakes of total and saturated fat, fruit and vegetables were still significantly below the Caroline Walker Trust guidelines for school lunches. Conclusion: The study showed that total and saturated fat and fruit and vegetable intake from school lunches can be significantly improved by a short, kitchen-based intervention. Although the benefits were limited, the results support further work in this area.en
dc.language.isoeng
dc.relation.ispartofJournal of Human Nutrition and Dietetics
dc.titleA kitchen-based intervention to improve nutritional intake from school lunches in children aged 12-16 yearsen
dc.contributor.institutionDepartment of Allied Health Professions and Midwifery
dc.contributor.institutionHealth & Human Sciences Research Institute
dc.contributor.institutionFood Policy, Nutrition and Diet
dc.contributor.institutionAllied Health Professions
dc.contributor.institutionWeight and Obesity Research Group
dc.contributor.institutionBiosciences Research Group
dc.contributor.institutionAgriculture, Food and Veterinary Sciences
dc.description.statusPeer reviewed
rioxxterms.versionofrecordhttps://doi.org/10.1111/jhn.12037
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue


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