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Hyper-palatable foods in elementary school lunches: Availability and contributing factors in a national sample of US public schools
dc.contributor.author | Dilsaver, Danielle | |
dc.contributor.author | Rohde, Kaitlyn | |
dc.contributor.author | Chollet-Hinton, Lynn | |
dc.contributor.author | Fazzino, Tera L. | |
dc.date.accessioned | 2023-05-11T18:11:29Z | |
dc.date.available | 2023-05-11T18:11:29Z | |
dc.date.issued | 2023-02-16 | |
dc.identifier.citation | Dilsaver D, Rohde K, Chollet-Hinton L, Fazzino TL (2023) Hyper-palatable foods in elementary school lunches: Availability and contributing factors in a national sample of US public schools. PLoS ONE 18(2): e0281448. https://doi.org/10.1371/journal.pone.0281448 | en_US |
dc.identifier.uri | https://hdl.handle.net/1808/34170 | |
dc.description.abstract | Background School cafeterias are a major point of influence for child nutrition. United States federal legislation requires the presence of important nutrients in school meals. However, legislation overlooks the potential presence of hyper-palatable foods in school lunches, a hypothesized factor that may influence children’s eating behavior and obesity risk. The study sought to 1) quantify the prevalence of hyper-palatable foods (HPF) served in US elementary school lunches; and 2) determine whether food hyper-palatability varied based on school geographic region (East/Central/West), urbanicity (urban/micropolitan/rural), or meal item (entrée/side/fruit or vegetable).Methods Lunch menu data (N = 18 menus; N = 1160 total foods) were collected from a sample of six states that represented geographic regions of the United States (Eastern/Central/Western; Northern/Southern) and that had variability in urbanicity (urban, micropolitan, and rural) within each state. A standardized definition from Fazzino et al (2019) was used to identify HPF in lunch menus.Results HPF comprised almost half of foods in school lunches (M = 47%; SD = 5%). Compared to fruit/vegetable items, entrées were >23 times more likely to be hyper-palatable and side dishes were >13 times more likely to be hyper-palatable (p values < .001). Geographic region and urbanicity were not significantly associated with food item hyper-palatability (p values >.05). The majority of entrée and side items contained meat/meat alternatives and/or grains and likely aligned with the US federal reimbursable meal components of meat/meat alternatives and/or grains.Conclusions and implications HPF comprised almost half of foods offered in elementary school lunches. Entrées and side items were most likely to be hyper-palatable. US school lunches may be a key point of regular exposure to HPF among young children, a risk factor that may elevate child obesity risk. Public policy regulating HPF in school meals may be needed to protect children’s health. | en_US |
dc.publisher | Public Library of Science | en_US |
dc.rights | © 2023 Dilsaver et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. | en_US |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | en_US |
dc.subject | Schools | en_US |
dc.subject | Food | en_US |
dc.subject | Childhood obesity | en_US |
dc.subject | Fats | en_US |
dc.subject | Medical risk factors | en_US |
dc.subject | United States | en_US |
dc.subject | Urban geography | en_US |
dc.subject | Regional geography | en_US |
dc.title | Hyper-palatable foods in elementary school lunches: Availability and contributing factors in a national sample of US public schools | en_US |
dc.type | Article | en_US |
kusw.kuauthor | Dilsaver, Danielle | |
kusw.kuauthor | Rohde, Kaitlyn | |
kusw.kuauthor | Fazzino, Tera L. | |
kusw.kudepartment | Psychology | en_US |
kusw.kudepartment | Cofrin Logan Center for Addiction Research and Treatment | en_US |
dc.identifier.doi | 10.1371/journal.pone.0281448 | en_US |
dc.identifier.orcid | https://orcid.org/0000-0002-2896-9791 | en_US |
kusw.oaversion | Scholarly/refereed, publisher version | en_US |
kusw.oapolicy | This item meets KU Open Access policy criteria. | en_US |
dc.rights.accessrights | openAccess | en_US |
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Except where otherwise noted, this item's license is described as: © 2023 Dilsaver et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.