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This Article Full Text Full Text (PDF) All Versions of this Article: AJPH.2007.111765v1 98/1/111    most recent Submit a response Purchase Article View Shopping Cart Alert me when this article is cited Alert me when eLetters are posted Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Cullen, K. W. Articles by Zakeri, I. Search for Related Content PubMed PubMed Citation Articles by Cullen, K. W. Articles by Zakeri, I. Related Collections Obesity, Overweight, Underweight School Health Nutrition/Food

Karen Weber Cullen, DrPH, RD, Kathy Watson, MS and Issa Zakeri, PhD

The authors are with Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, Tex.

Correspondence: Requests for reprints should be sent to Karen W. Cullen, Children’s Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street, Houston, TX 77030-2600 (e-mail: kcullen{at}bcm.tmc.edu).

Objectives. We assessed the effect of the Texas Public School Nutrition Policy on middle school student lunchtime food consumption.

Methods. Three years of lunch food records were collected from middle school students in southeast Texas: baseline (2001–2002), after local district changes (2002–2003), and 1 year after implementation of the Texas Public School Nutrition Policy (2005–2006). Students recorded amount and source of foods and beverages they consumed. Analysis of variance and covariance and nonparametric tests were used to compare intake after the policy change with intake during the 2 previous years.

Results. After implementation of the nutrition policy, student lunch consumption of vegetables, milk, and several nutrients increased (protein, fiber, vitamins A and C, calcium, and sodium), and consumption of less desirable items (sweetened beverages, snack chips) decreased, as did percentage of energy from fat. Most of the desired nutrients and foods (vegetables and milk) were obtained from the National School Lunch Program meal. Fewer sweetened beverages, candy, chips, and dessert foods were purchased and consumed, but more of these items were brought from home and purchased from the snack bar.

Conclusions. Overall, state school nutrition policies can improve the healthfulness of foods consumed by students at lunch.