東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Factors influencing calcium intake a...

Pilant, Vivian Bowie.

FindBook

Google Book

Amazon

博客來

Factors influencing calcium intake and foodservice satisfaction in South Carolina middle school children.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Factors influencing calcium intake and foodservice satisfaction in South Carolina middle school children./
作者:	Pilant, Vivian Bowie.
面頁冊數:	215 p.
附註:	Source: Dissertation Abstracts International, Volume: 65-09, Section: B, page: 4513.
Contained By:	Dissertation Abstracts International65-09B.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3148306
ISBN:	0496068628

Factors influencing calcium intake and foodservice satisfaction in South Carolina middle school children.
Pilant, Vivian Bowie.

Factors influencing calcium intake and foodservice satisfaction in South Carolina middle school children. - 215 p.

Source: Dissertation Abstracts International, Volume: 65-09, Section: B, page: 4513.

Thesis (Ph.D.)--The University of Tennessee, 2004.

A pretest/posttest randomized intervention/control group study was implemented in 20 South Carolina middle schools, grades 6--8, to increase the calcium intake of children. Schools were selected from a larger pool of 163 middle schools. Relationships between students' perceived satisfaction with school foodservice, choice in school lunch participation, and factors that predicted satisfaction were studied. Foods and beverages available during lunch periods were assessed. Teachers and foodservice personnel in intervention schools were provided in-service training about calcium and strategies to increase intake. Twenty-four hour food recalls were conducted to determine calcium intakes pre-and post-intervention and breakfast vs. no breakfast consumption. School foodservice satisfaction surveys (SFSS) were conducted to determine foodservice satisfaction. Foods and beverages available during lunch periods were identified. Statistical analyses included group means of calcium intakes (mg/day), univariate analysis of variance, chi-square tests, Tukey HSD, and Pearson correlations. General linear models (GLM) were used to test differences of pre/post intervention SFSS scores for intervention vs. control students. A stepwise regression analysis of students' responses was performed to identify variables that contributed to overall satisfaction with school foodservice. Pretest/posttest changes in calcium intake and foodservice satisfaction were not significant and did not differ between intervention and control schools. Posttest calcium intake means of &sim;700 mg were below the recommended Adequate Intake (AI) of 1300 mg/day. Students who ate breakfast had significantly higher mean intakes of calcium than students who had no breakfast [789 mg vs. 487 mg calcium, (p < 0.05)]. Students who perceived they had a choice had significantly higher scores on overall foodservice satisfaction (p < 0.05)]. Seven SFSS questions measured 53% of the variance in foodservice satisfaction (p < 0.001). The mean number of food and beverage items available in addition to school lunches was 21.7 (range 0--62). Because 28% of these middle school students skipped breakfast and breakfast consumption was positively related to calcium intake, strategies for increasing breakfast consumption at school should be explored. Students' satisfaction with school foodservice was related to food quality, and friendliness of foodservice staff. Extensive choices of foods and beverages of low nutritional value were available to South Carolina middle school children during lunch periods.

ISBN: 0496068628Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Factors influencing calcium intake and foodservice satisfaction in South Carolina middle school children.
LDR:03538nmm 2200289 4500 001 1843374
005 20051010100426.5
008 130614s2004 eng d
020 $a 0496068628
035 $a (UnM)AAI3148306
035 $a AAI3148306
040 $a UnM $c UnM
100 1 $a Pilant, Vivian Bowie. $3 1931607
245 1 0 $a Factors influencing calcium intake and foodservice satisfaction in South Carolina middle school children.
300 $a 215 p.
500 $a Source: Dissertation Abstracts International, Volume: 65-09, Section: B, page: 4513.
500 $a Major Professor: Jean D. Skinner.
502 $a Thesis (Ph.D.)--The University of Tennessee, 2004.
520 $a A pretest/posttest randomized intervention/control group study was implemented in 20 South Carolina middle schools, grades 6--8, to increase the calcium intake of children. Schools were selected from a larger pool of 163 middle schools. Relationships between students' perceived satisfaction with school foodservice, choice in school lunch participation, and factors that predicted satisfaction were studied. Foods and beverages available during lunch periods were assessed. Teachers and foodservice personnel in intervention schools were provided in-service training about calcium and strategies to increase intake. Twenty-four hour food recalls were conducted to determine calcium intakes pre-and post-intervention and breakfast vs. no breakfast consumption. School foodservice satisfaction surveys (SFSS) were conducted to determine foodservice satisfaction. Foods and beverages available during lunch periods were identified. Statistical analyses included group means of calcium intakes (mg/day), univariate analysis of variance, chi-square tests, Tukey HSD, and Pearson correlations. General linear models (GLM) were used to test differences of pre/post intervention SFSS scores for intervention vs. control students. A stepwise regression analysis of students' responses was performed to identify variables that contributed to overall satisfaction with school foodservice. Pretest/posttest changes in calcium intake and foodservice satisfaction were not significant and did not differ between intervention and control schools. Posttest calcium intake means of &sim;700 mg were below the recommended Adequate Intake (AI) of 1300 mg/day. Students who ate breakfast had significantly higher mean intakes of calcium than students who had no breakfast [789 mg vs. 487 mg calcium, (p < 0.05)]. Students who perceived they had a choice had significantly higher scores on overall foodservice satisfaction (p < 0.05)]. Seven SFSS questions measured 53% of the variance in foodservice satisfaction (p < 0.001). The mean number of food and beverage items available in addition to school lunches was 21.7 (range 0--62). Because 28% of these middle school students skipped breakfast and breakfast consumption was positively related to calcium intake, strategies for increasing breakfast consumption at school should be explored. Students' satisfaction with school foodservice was related to food quality, and friendliness of foodservice staff. Extensive choices of foods and beverages of low nutritional value were available to South Carolina middle school children during lunch periods.
590 $a School code: 0226.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Home Economics. $3 1019236
650 4 $a Education, Health. $3 1017668
690 $a 0570
690 $a 0386
690 $a 0680
710 2 0 $a The University of Tennessee. $3 1022026
773 0 $t Dissertation Abstracts International $g 65-09B.
790 1 0 $a Skinner, Jean D., $e advisor
790 $a 0226
791 $a Ph.D.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3148306