Serving Breakfast Free to All Students and Type of Breakfast Serving Model Are Associated with Participation in the School Breakfast Program

BackgroundMany students experience challenges participating in the School Breakfast Program (SBP) when breakfast is served before school in the cafeteria. Serving breakfast free to all students or offering innovative breakfast serving models, such as breakfast in the classroom (BIC), grab n’ go, or second chance breakfast, may encourage higher SBP participation rates.ObjectiveTo examine the association between offering breakfast free to all students as well as breakfast serving model with student participation in the SBP in October 2017 among public schools in North Carolina.DesignCross-sectional study using data from the North Carolina Department of Public Instruction.Participants/settingThis study included data from 2,285 North Carolina public schools who served breakfast in October 2017 with 1,445,287 students.Main outcome measuresThe main outcome measures are the odds of a student participating in the SBP among students overall, students eligible for free or reduced-price (FRP) meals, and students not eligible for FRP meals.Statistical analyses performedMultiple logistic regression assessed the association between offering breakfast free to all students and breakfast serving model with the probability of participating in the SBP (number of students participating out of number of students enrolled) for students overall, eligible for FRP meals, and not eligible for FRP meals. Statistical models were stratified by school type (elementary, middle, and high schools).ResultsBreakfast serving models positively associated with SBP participation were BIC and BIC plus grab n’ go for elementary and high school students and grab n’ go and second chance for middle and high school students (P<0.05). Serving breakfast free to all students was positively associated with SBP participation alone and in combination with BIC, second chance, and BIC plus grab n’ go (P<0.05).ConclusionsServing breakfast free to all students and breakfast serving model were associated with SBP participation, and different relationships existed for different school levels.     

A Low-Cost,Grab-and-Go Breakfast Intervention for Rural High School Students: Changes in School Breakfast Program Participation Among At-Risk Students in Minnesota

Objective

Evaluate the impact of a grab-and-go component embedded within a larger intervention designed to promote School Breakfast Program (SBP) participation.

Universal Access to Free School Meals through the Community Eligibility Provision Is Associated with Better Attendance for Low-Income Elementary School Students in Wisconsin

BackgroundBeginning in 2014-2015, schools nationwide have had the option of offering free meals to all students in qualifying schools through the Community Eligibility Provision (CEP). The CEP has been linked to greater likelihood of eating school meals, but little is known about its impact on broader outcomes.ObjectiveThe purpose of this study was to estimate the association between the CEP and school attendance among elementary school students (grades 1 to 5).DesignThis was a quasi-experimental study in which students’ attendance records were observed over 1 baseline and 2 follow-up years in a sample of CEP and eligible non-CEP schools.Participants/settingThe participants were elementary school students in Wisconsin during three consecutive school years beginning 2013-2014. The main sample included 92,126 observation-years for students in 37 CEP and 108 eligible non-CEP elementary schools.InterventionCEP-participating schools offered breakfast and lunch free to all students through the School Breakfast Program and the National School Lunch Program beginning in 2014-2015.Main outcome measuresThe outcome measures were the attendance rate (defined as the percentage of school days attended) and low attendance (defined as attending fewer than 95% of available days) during the first and second implementation years.Statistical analyses performedDifference-in-difference regression models with student fixed effects were estimated, with separate impacts for the first and second CEP years. Models adjusted for time-varying school and student characteristics.ResultsImplementing the CEP had no association with attendance in the initial year. The second year of CEP was associated with a 3.5 percentage point reduction in the percentage of students with low attendance (P=0.045). An association between CEP and attendance was only found for economically disadvantaged students.ConclusionsOffering meals free to all students through the CEP may modestly reduce the risk of low attendance among economically disadvantaged students in participating schools.     

Impact of Breakfast in the Classroom on Participation and Food Waste

ObjectiveTo investigate differences in school breakfast participation and food waste in 1 school district before and after the adoption of Breakfast in the Classroom.MethodsUsing a pretest-posttest design, participation and food waste were measured from 7 elementary schools in a rural area of southwest Virginia during the 2014–2015 school year. Participation and waste were measured on 4 days in each school (twice before and twice after Breakfast in the Classroom implementation) using the quarter-waste method.ResultsAcross all schools, food waste decreased from 43.0% to 38.5% with Breakfast in the Classroom, with significant decreases for entrée items, juice, and savory snack foods (P < .01). Fruit and cheese items generated the greatest amount of food waste at 58.2% and 49.0%, respectively.Conclusions and ImplicationsBreakfast in the Classroom may be an effective tool to decrease food waste while improving dietary intake. Future research is needed among more diverse populations.     

Dietary effects of universal-free school breakfast: findings from the evaluation of the school breakfast program pilot project

OBJECTIVE: To determine the effects of offering universal-free school breakfast in elementary schools on students' dietary outcomes. DESIGN: Experimental study with random assignment of 153 matched elementary schools in six school districts. Treatment schools offered universal-free school breakfast, and control schools continued to operate the traditional means-tested School Breakfast Program. Twenty-four-hour dietary recalls were collected from sample students near the end of the first year. SUBJECTS: About 30 students in second through sixth grades were randomly selected from each school (n=4,358). INTERVENTION: Free school breakfasts were made available to all students in treatment schools, regardless of family income, for three consecutive school years (2000-2001 to 2002-2003). MAIN OUTCOME MEASURES: Breakfast consumption and food and nutrient intake. STATISTICAL ANALYSES: Hierarchical mixed-models and logistic regression, adjusting for age, sex, minority status, and income eligibility for the regular school meal programs, were used to estimate effects. RESULTS: Despite a significant increase in school breakfast participation among sample students in treatment schools (from 16% to 40%, P<0.01), the rate of breakfast skipping did not differ between groups (4% overall). Treatment school students were more likely to consume a nutritionally substantive breakfast (P<0.01), but dietary intakes over 24 hours were essentially the same. CONCLUSIONS: Making universal-free school breakfast available in elementary schools did not change students' dietary outcomes after nearly 1 year. To improve children's diets overall, efforts should focus on ensuring all students have access to a healthful breakfast, at home or at school.     

Breakfast Consumption,Family Breakfast,and Adiposity Trajectory in Adolescence—The Adolescent Nutritional Assessment Longitudinal Cohort Study

BackgroundThe relationship between breakfast and family breakfast and adiposity gain during adolescence remains inconclusive.ObjectiveThis study aimed to investigate the relationship between breakfast and family breakfast frequency and adiposity trajectory in adolescence.DesignProspective cohort study with middle school students aged 10 to 16 years enrolled in 2010 (baseline) and followed for 3 years.Participants/settingA total of 945 students from two public and four private schools in the metropolitan area of Rio de Janeiro were included. Among 945 students, 809 participated in the study at baseline. Pregnant or lactating students and those with physical or mental disabilities were excluded.Main outcome measuresBody mass index (BMI) was assessed by measuring the participants’ weight and height, and percent body fat (%BF) was assessed by performing bioelectrical impedance analysis.Statistical analyses performedLinear mixed-effect models were used to examine the relationship between baseline and persistence of breakfast consumption and family breakfast over a 3-year period and change in BMI and %BF. Breakfast and family breakfast were assessed by questions on frequency of consumption. Both variables were classified as regular, intermediate, and no consumption at baseline. Persistence was divided into persistently regular, persistently irregular, changing from regular to irregular, and contrariwise.ResultsOverall, frequent breakfast consumption and family breakfast did not have protective effects against adiposity. At baseline, these behaviors were associated with low BMI and %BF among girls. During follow-up, these behaviors and persistence of regular breakfast consumption were associated with an increase in %BF (P<0.05). In boys, those who increased or decreased family breakfast frequency had greater decrease in %BF compared with those persistently regular at both time points.ConclusionBreakfast had no consistent relationship with adolescence adiposity trajectory, which is in line with the results of experimental studies and in contrast with those of many cross-sectional studies.     

Associations among Food Security,School Meal Participation,and Students’ Diet Quality in the First School Nutrition and Meal Cost Study

The Healthy, Hunger-Free Kids Act of 2010 updated the nutrition standards in the National School Lunch and School Breakfast Programs (NSLP and SBP) and expanded universal free meals’ availability in low-income schools. Past studies have shown that school meals are an important resource for children in food-insecure households. This analysis used data from the School Nutrition and Meal Cost Study to classify students as food insecure (FI), marginally secure (MS), or food secure (FS). Diet quality from school and nonschool foods that students consumed was assessed using Healthy Eating Index (HEI)-2010 scores. Chi-squared and two-tailed t-tests were conducted to compare school meal participation, students’ energy intakes, and diet quality across food security groups. FI and MS students were significantly more likely to participate in NSLP than FS students (79%, 71%, and 49%, respectively). SBP participation followed a similar pattern but was lower (38% FI, 33% MS, and 16% FS). Compared to FS students, FI and MS students more likely attended schools offering SBP, universal free meals, or afterschool snacks and suppers. School meals contributed significantly more energy to FI and MS students’ diets than to FS students (22%, 20%, and 13%, respectively). All groups’ dietary intakes from school foods were of higher quality than non-school foods. These findings highlight the role of school meals in meeting the energy and diet quality needs of FI and MS students.     

Breakfast in the Classroom Initiative Does Not Improve Attendance or Standardized Test Scores among Urban Students: A Cluster Randomized Trial

BackgroundThe Breakfast in the Classroom (BIC) initiative, a common approach to implementing the federal School Breakfast Program, is advocated as a method to improve students’ academic performance. However, the influences of BIC on academic outcomes are unclear.ObjectiveTo examine the effect of a BIC initiative which provided free, universal BIC on attendance and standardized test performance over 2.5 years, vs free universal breakfast served in the cafeteria before school, among students in an urban school district serving a low-income population.DesignSecondary analysis of data from a cluster randomized controlled trial conducted between 2013 and 2016; 16 kindergarten through eighth-grade public schools in Philadelphia, PA, were enrolled and randomized to condition. Baseline data for 1,362 fourth- through sixth-grade students were provided by the school district. Midpoint data were collected after 1.5 years and endpoint data after 2.5 years.Participants/settingSchools were eligible in the case that ≥50% of students qualified for free or reduced-priced meals, did not offer BIC, and received programming as part of the US Department of Agriculture Supplemental Nutrition Assistance Program. Parents consented for their children to participate.InterventionIntervention schools provided BIC and breakfast-related nutrition-promotion activities. Control schools provided breakfast in the cafeteria before the school day.Main outcome measuresStudent attendance and standardized exam scores.Statistical analyses performedWeighted generalized estimating equations were used to evaluate differences in outcomes between conditions at midpoint and endpoint.ResultsThe BIC initiative did not influence attendance (β ± standard error = .004 ± .06; P = 0.94) or standardized reading exam scores (β ± standard error = .02 ± .06; P = 0.79) after 2.5 years. Students in BIC initiative schools had lower standardized math exam scores than those in control schools, although this difference was small (β ± standard error = –.20 ± .07; P = 0.005).ConclusionsBIC did not improve academic outcomes among students attending low-income, urban schools.     

Increased School Breakfast Participation from Policy and Program Innovation: The Community Eligibility Provision and Breakfast after the Bell

School meals provide significant access to food and nutrition for children and adolescents, particularly through universal free meal mechanisms. Alongside added nutritional meal requirements under the Healthy, Hunger-Free Kids Act (2010), schools can utilize meal program and policy mechanisms such as the Community Eligibility Provision (CEP) and Breakfast after the Bell (BATB) to increase participation. This study examines longitudinal statewide school-level CEP and BATB adoption and estimates the impact on increased free and reduced-price (FRP) breakfast participation. We find that FRP breakfast participation increased for schools that utilize both CEP and BATB (14-percentage-point increase) and that CEP-participating schools are more likely to use BATB approaches such as breakfast in the classroom, grab-and-go carts, and second-chance breakfast. Additionally, using a conditional Difference-in-Differences (DiD) approach, we find that BATB adoption accounted for a 1.4-percentage-point increase in FRP school breakfasts served (p < 0.05). Study findings can inform policy and school official decision making around the policy and program mechanisms at their disposal to increase school meal participation and student nutrition.     

Impact of the Updated USDA School Meal Standards,Chef-Enhanced Meals,and the Removal of Flavored Milk on School Meal Selection and Consumption

BackgroundIn Fall 2012, updated US Department of Agriculture school meal standards went into effect and did not result in increased food waste overall. However, consumption of school foods, especially fruits and vegetables, remains low. Therefore, strategies to improve school meal consumption are necessary.ObjectiveThis study evaluated the combined impact of the updated school meal standards and chef-enhanced, healthier meals, and the removal of flavored milk on students’ school food selection and consumption compared with students in control schools.DesignThe Project MEALS (Modifying Eating and Lifestyles at School) study was a cafeteria-based quasi-experimental intervention conducted during the 2012 to 2013 school year.Participants/settingParticipants were students (n=1,309) in grades 3 through 8 attending four intervention and four control schools in two low-income, urban school districts.InterventionChef-enhanced school meals and the removal of flavored milk combined with the updated US Department of Agriculture school meal standards.Main outcome measuresChanges in school meal selection and consumption were examined using plate waste methodology.Statistical analyses performedLogistic regression and mixed-model analysis of variance adjusting for student demographics and schools/students as a random effect (students nested within schools) were used to examine differences in selection and consumption before (Fall 2012) and after (Spring 2013) a chef-based intervention with the updated school meal standards.ResultsAfter the chef-based intervention was implemented, there were no significant differences in entrée, vegetable, or fruit selection. Significantly fewer students selected milk compared with students in control schools (56.8% vs 94.0%; P<0.0001) and milk consumption was significantly lower (54.8% vs 63.7%; P=0.004). However, consumption was significantly greater for vegetables (62.2% vs 38.2%; P=0.005) and fruits (75.2 vs 59.2%; P=0.04) in the intervention schools compared with control schools. There were no significant differences in entrée consumption.ConclusionsSchools collaborating with chefs can be an effective method to improve the consumption of fruits and vegetables with the updated US Department of Agriculture school meal standards. Further research should examine the longer-term impact of the removal of flavored milk from schools to determine whether the lower selection and consumption rates persist.     

Misclassification of Fourth-Grade Children's Participation in School-Provided Meals Based on Parental Responses Relative to Administrative Daily Records

Although many studies have relied on parental responses concerning children's school-meal participation, few studies have evaluated parental response accuracy. We investigated misclassification of fourth-grade children's participation in school-meal programs based on parental responses relative to administrative daily records using cross-sectional study data collected for 3 school years (2004-05, 2005-06, and 2006-07) for 1,100 fourth-grade children (87% black; 52% girls) from 18 schools total in one district. Parents reported children's usual school-meal participation on paper consent forms. The district provided administrative daily records of individual children's school-meal participation. Researchers measured children's weight and height. “Usual participation” in breakfast/lunch was defined as ≥50% of days. Parental responses misclassified 16.3%, 12.8%, 19.8%, and 4.7% of children for participation in breakfast, classroom breakfast, cafeteria breakfast, and lunch, respectively. Parental responses misclassified more children for participation in cafeteria than classroom breakfast (P=0.0008); usual-participant misclassification probabilities were less than nonusual-participant misclassification probabilities for classroom breakfast, cafeteria breakfast, and lunch (P<0.0001 for each) (two-proportion z tests). Parental responses concerning children's participation were more accurate for lunch than breakfast; parents overstated breakfast participation (both classroom and cafeteria) and lunch participation. Breakfast participation misclassification was not related to body mass index (P=0.41), sex (P=0.40), age (P=0.63), or socioeconomic status (P=0.21) (multicategory logistic regression controlling for school year, breakfast location, and school). Relying on parental responses concerning children's school-meal participation may hamper researchers' abilities to detect relationships that have policy implications for the child nutrition community. The use of administrative daily records of children's school-meal participation is recommended.     

Atención Primaria y promoción de la salud bucodental: evaluación de una intervención educativa en población infantil

ObjectiveTo evaluate the short and medium term effectiveness of a Primary Care-driven oral health promotion intervention.DesignA non-randomised community intervention trial.SettingThree socio-demographically similar primary schools of a deprived neighborhood in Granada, Spain.ParticipantsEighty-two intervention and 109 control students aged 5 to 6, as well as the teachers and the parent's association of the intervention school (IS) participated in the study.InterventionSchool-based health promotion activities aimed at students, and regular meetings with the teachers and parents of the IS during 2 consecutive years.Main measurementsStudents’ oral health-related knowledge and behavior, assessed via questionnaires distributed before the intervention, and 6 and 18 months afterwards.ResultsCompared to the control groups at 18 months, students belonging to the IS reported enhanced oral health knowledge (OR 3.54; 95% CI 1.46-8.58), and an increased consumption of healthy food at breakfast (OR 2.95; 95% CI 1.26-6.89) and during mid-afternoon snack (OR 3.67; 95% CI 1.49-9.05). A significant decrease was seen in the intake of pastries (OR 4.05; 95% CI 1.68-9.81) and sweetened soft drinks and juices (OR 3.79; 95% CI 1.57-9.12) amongst intervention compared to control students in the medium term (18 months). No significant improvements were observed concerning oral hygiene in the IS.ConclusionsSchool-based educational interventions, when developed through an intersectoral and participative approach and considering the socio-economic context, appear to be effective in improving students’ diet-related knowledge and behaviors.     

Developing and Testing a Measurement Tool for Assessing Predictors of Breakfast Consumption Based on a Health Promotion Model

ObjectiveTo develop an instrument for measuring Health Promotion Model constructs in terms of breakfast consumption, and to identify the constructs that were predictors of breakfast consumption among Iranian female students.DesignA questionnaire on Health Promotion Model variables was developed and potential predictors of breakfast consumption were assessed using this tool.ParticipantsOne hundred female students, mean age 13 years (SD ± 1.2 years).SettingsTwo middle schools from moderate-income areas in Qom, Iran.Variables MeasuredHealth Promotion Model variables were assessed using a 58-item questionnaire. Breakfast consumption was also measured.AnalysisInternal consistency (Cronbach alpha), content validity index, content validity ratio, multiple linear regression using stepwise method, and Pearson correlation.ResultsContent validity index and content validity ratio scores of the developed scale items were 0.89 and 0.93, respectively. Internal consistencies (range, .74–.91) of subscales were acceptable. Prior related behaviors, perceived barriers, self-efficacy, and competing demand and preferences were 4 constructs that could predict 63% variance of breakfast frequency per week among subjects.Conclusions and ImplicationsThe instrument developed in this study may be a useful tool for researchers to explore factors affecting breakfast consumption among students. Students with a high level of self-efficacy, more prior related behavior, fewer perceived barriers, and fewer competing demands were most likely to regularly consume breakfast.     

Efficacy of a preschool breakfast program in reducing refined sugar intake

The objective of this study was to measure nutritional differences between breakfasts eaten at home and those eaten in a preschool setting, which were prepared and served following the guidelines of the School Breakfast Program (SBP). During the fall semester, baseline data on children's breakfasts were obtained from families of 3- and 4-year-old children attending our laboratory school. Two weeks later, we began providing breakfasts for the children at preschool, before they began their school day. Breakfast menus varied but were always in compliance with SBP guidelines. Six weeks after initiating the SBP, we recorded breakfasts eaten at school, and the entire procedure was repeated during the spring semester. Children's intake of macronutrients from the breakfast meal was altered through participation in the SBP. During each intervention period, the consumption of starch-rich foods and fibre increased while the intake of simple sugars decreased. Protein, fat, and micronutrient intake were not affected. The implementation of the SBP appeared to be an effective way to increase the intake of starch-rich foods and fibre in a low-risk sample of preschool-aged children who regularly ate breakfast prior to their participation in this investigation.     

Ready‐to‐Eat Cereal Consumption and the School Breakfast Program: Relationship to Nutrient Intake and Weight

BACKGROUND: Children in the United States exhibit high rates of nutrient inadequacy and overweight/obesity; other international studies report similar associations. The School Breakfast Program (SBP) may help alleviate these conditions for youth in the United States. This research examined the association of ready‐to‐eat (RTE) breakfast cereal consumption with students' (SBP participants and nonparticipants) dietary nutrient intake and weight status. METHODS: Data were from the third School Nutrition Dietary Assessment Study (SNDA‐III), conducted in 2004‐2005. Analyses included all 2298 SNDA‐III participants (ages 5‐18 years), who completed a dietary recall and whose parents completed an interview. Students were categorized as skipping versus eating breakfast; students eating breakfast were categorized by SBP participation (SBP participant vs nonparticipant) and breakfast type (with vs without RTE cereal). Analyses estimated the association of these categorizations with total daily nutrient intake and weight‐related measures, after adjusting for covariates. RESULTS: RTE cereal breakfast consumers (regardless of SBP participation) had greater intake of vitamin A, iron, and whole grain, compared with noncereal breakfast eaters. Breakfast consumers (regardless of SBP participation and type) had greater intake of vitamins A and C, calcium, iron, dietary fiber, and whole grain, relative to breakfast skippers. CONCLUSIONS: The SBP increases opportunity for improved nutrient intake and healthier body weight through breakfast consumption, especially whole grain RTE cereals, as recommended by the Dietary Guidelines 2010.     

Preliminary Healthy Eating Outcomes of SNaX,a Pilot Community-Based Intervention for Adolescents

PurposeWe used principles of community-based participatory research to develop and pilot test a 5-week intervention for middle school students, Students for Nutrition and eXercise (SNaX). SNaX aimed to translate school obesity-prevention policies into practice with peer advocacy of healthy eating and school cafeteria changes.MethodsA total 425 seventh graders (63% of all seventh graders) in the intervention school were surveyed at baseline regarding cafeteria attitudes and sugar-sweetened beverage consumption; of the 425 students, 399 (94%) were surveyed again at 1-month post-intervention. School cafeteria records were obtained from two schools: the intervention school and a nonrandomized selected comparison school with similar student socio-demographic characteristics.ResultsA total of 140 students in the intervention school were trained as peer advocates. In the intervention school, cafeteria attitudes among peer advocates significantly improved over time (approximately one-third of a standard deviation), whereas cafeteria attitudes of non-peer advocates remained stable; the improvement among peer advocates was significantly greater than the pre-post-change for non-peer advocates (b = .71, p < .001). Peer advocates significantly reduced their sugar-sweetened beverage intake (sports and fruit drinks), from 33% before intervention to 21% after intervention (p = .03). Cafeteria records indicated that servings of fruit and healthier entrées (salads, sandwiches, and yogurt parfaits) significantly decreased in the comparison school and significantly increased in the intervention school; the magnitude of changes differed significantly between the schools (p < .001).ConclusionsAs compared with the non-peer advocates, peer advocates appeared to benefit more from the intervention. Future research should consider engaging parents, students, and other key community stakeholders to determine acceptable and sustainable cafeteria changes.     

Children's perceptions of parental attitude affecting breakfast skipping in primary sixth-grade students

BACKGROUND: Breakfast skipping is an international public health concern. This study investigated the prevalence of breakfast skipping among primary sixth-grade students in Hong Kong and the impact of students' perceptions of parental attitudes on breakfast skipping. METHODS: A total of 426 students aged 10-14 years in 4 local schools participated in this cross-sectional study and completed a questionnaire adapted from an earlier study in Queensland. Breakfast skipping was defined as having missed any food or beverage (except water) between waking and the commencement of morning school classes at least 1 school day during the past week. Multiple logistic regression analyses were performed to explore the potential risk factors of breakfast skipping. RESULTS: Of the 426 students, 130 (30.5%, 95% confidence interval [CI]: 26.1-34.9) reported skipping breakfast for at least 1 day in a school week. Multiple logistic regression analyses showed that breakfast skipping was associated with lack of perceived parental emphasis on breakfast (odds ratio [OR] = 3.67, 95% CI: 1.75-7.68) and not believing that breakfast consumption could help concentration in class (OR = 3.82, 95% CI: 1.86-7.87). CONCLUSIONS: This study suggested that breakfast consumption habits could stem from the students' beliefs and perceptions. Thus, working with students, parents, and schools to build up positive knowledge and beliefs about breakfast consumption might be useful.     

Elementary School Participation in the United States Department of Agriculture's Team Nutrition Program Is Associated With More Healthful School Lunches

ObjectiveTo assess school-level characteristics associated with Team Nutrition (TN) program participation, and compare the availability of food items in school lunches in participating vs nonparticipating schools.MethodsCross-sectional study with a nationally representative sample of 2,489 elementary schools in the United States. A mail-back survey was used to collect school administrator–reported annual data on availability of selected healthful and unhealthful lunch items between 2006-2007 and 2009-2010. Multivariate regression analyses was used to predict the availability of food items in school lunches based on TN participation.ResultsTeam Nutrition participation was higher among schools in the south, in rural areas, and in states with stronger nutrition policies. Program participation was higher in schools with mostly low-income students and where a dietitian was on staff. Participating schools were more likely to offer healthful items and less likely to serve unhealthful items during lunch.Conclusions and ImplicationsThe TN program has the potential to help schools offer healthier school meals.     

学校健康促进对上海外来务工人员随迁子女健康知识和行为的影响

目的:评价学校健康促进对上海市外来务工人员子女的健康知识和健康行为的干预效果。方法:选取上海市闵行区、松江区3所外来务工人员子女学校为干预学校,2所公办学校为对照学校,对干预学校的全校学生进行2年的干预,对照学校不进行任何干预。在干预前后,按照分层整群随机抽样的原则,抽取一定比例的4～6年级的学生进行问卷调查。结果:干预学校学生经过干预后,健康知识得分显著提高(P<0.05),且健康行为和生活方式、疾病预防知识的得分与公办学校学生得分的差距有所缩小。干预对学生健康行为的作用不明显,仅体育锻炼的得分显著性提高(P<0.05)。结论:短期学校健康促进对提高外来务工人员子女的健康知识水平效果明显,对改善健康行为效果不明显。建议出台全市统一的政策,使外来务工人员子女学校的健康促进政策具有可持续性。