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 | 2023-05-12T15:43:55Z | |
dc.date.available | 2023-05-12T15:43:55Z | |
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/1808/34174 | |
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. | 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.identifier.pmid | PMC9934344 | en_US |
dc.rights.accessrights | openAccess | en_US |