Impact of an Organizational Intervention Designed to Improve Snack and Beverage Quality in YMCA After-school Programs

Overview

Journal Am J Public Health

Specialty Public Health

Date 2009 Oct 17

PMID 19833987

Citations 41

Authors

Rebecca S Mozaffarian

Jean L Wiecha

Barbara A Roth

Toben F Nelson

Rebekka M Lee

Steven L Gortmaker

Affiliations

Soon will be listed here.

Abstract

Objectives: We evaluated the quality of snacks and beverages served at YMCA after-school programs before and after the programs' participation in a YMCA Learning Collaborative.

Methods: We collected data on the types and brands of snacks and beverages (including fresh fruits and vegetables, whole grains, foods with trans fats, water, and sugar-sweetened beverages) served daily during 3 different time periods spanning 14 months in total, and the components of the healthy eating standards. We compared snack and beverage quality before and after the intervention.

Results: Weekly servings of fresh fruits and vegetables (1.3 vs 3.9; P = .02) and weekly servings of fruits and vegetables as a whole (1.9 vs 5.2; P = .009) increased from baseline to postintervention; weekly servings of desserts (1.3 vs 0.5; P = .049), foods with added sugars (3.9 vs 2.4; P = .03), and foods containing trans fats (2.6 vs 0.7; P = .01) decreased. After the intervention, all YMCAs offered water daily, and none served sugar-sweetened beverages. The percentage of calories from fruits and vegetables significantly increased after the intervention, whereas the percentage of calories from foods containing trans fats and added sugars decreased.

Conclusions: A learning collaborative can disseminate healthy eating standards among participating organizations and facilitate improvements in the quality of after-school snacks and beverages.

Citing Articles

How effective is nutrition training for staff running after school programs in improving quality of food purchased and meal practices? A program evaluation.

Beinert C, Roed M, Vik F BMC Res Notes. 2024; 17(1):136.

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Opportunities in the Extended Day: Approaches for Promoting Physical Activity and Healthy Eating During Out-of-School Time.

Sliwa S, Chang Chusan Y, Dahlstrom C J Sch Health. 2023; 93(9):813-827.

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Comparison of foods and beverages served and consumed in Child and Adult Care Food Program-participating childcare centres to national guidelines.

Mozaffarian R, Carter S, Bovenzi M, Kenney E Public Health Nutr. 2023; 26(9):1862-1870.

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Correlates of physical activity and sedentary behaviour in children attending before and after school care: a systematic review.

Woods A, Probst Y, Norman J, Wardle K, Ryan S, Patel L BMC Public Health. 2022; 22(1):2364.

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Foods and beverages provided in out of school hours care services: an observational study.

Crowe R, Probst Y, Norman J, Furber S, Stanley R, Ryan S BMC Public Health. 2022; 22(1):277.

PMID: 35144567 PMC: 8832650. DOI: 10.1186/s12889-022-12652-9.

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