Changes in children's lunch-time food group intakes over 5 years of school nutrition policy implementation: Differences according to food source

Objective: to assess food group consumption during school lunch over five years of school nutrition policy (SNP) implementation according to food source (home versus school). Methods: Grade 5/6 elementary school children in Prince Edward Island completed validated lunch time food records during an in-class survey conducted in 2007 (n = 1992), 2010 (n = 1625) and 2012 (n = 1564) (61% response rate). Foods were classified into Canada's Food Guide and 16 sub-groupings based on similar nutrient composition (e.g. fat, whole grain). Analysis of variance was used to evaluate differences in food group intakes according to food source over the three time periods. Results: The number of low fat whole Grain Products (LFWG) servings sourced from school and home both increased from 2007-2012 (P < 0.0001). School sources of high fat non-whole grains increased (P < 0.004) while home sources of high fat whole grains increased (P < 0.0002) from 2007-2012. Low fat Vegetables and Fruit (LFVF) from school decreased over the same period (P < 0.02). Implications and Conclusions: Increased consumption of LFWG products consumed as part of school lunch suggest that the SNP is having a targeted impact in terms of whole wheat pizza crust and whole wheat submarine rolls. Increases in consumption of higher fat grains from home and school, and decreases in LFVF at school suggest that parent education and closer adherence to the SNP is needed.