Classroom "cupcake" celebrations

Observations of foods offered and consumed

Kathy K. Isoldi, Sharron Dalton, Desiree P. Rodriguez, Marion Nestle

Research output: Contribution to journalArticle

Abstract

Objective: To describe food and beverage types offered and consumed during classroom celebrations at an elementary school in a low-income, urban community. In addition, to report student intake of fresh fruit provided alongside other party foods. Methods: Observations held during 4 classroom celebrations. Food and beverage items were measured and counted before and after each celebration. Consumption data were recorded in aggregate for the entire classroom and later adjusted to mean intake per student. Results: Majority of items offered were low-nutrient, energy-dense foods. Mean caloric intake during celebrations ranged from 259 to 455 cal. Fruit provided during 2 of the 4 classroom celebrations resulted in a mean intake of 1 full serving per student. Conclusions and Implications: Caloric intake from low-nutrient, energy-dense foods and beverages offered during classroom celebrations contributed 20% or more of daily caloric needs. However, fresh fruit may be a reasonable addition to the party food table.

Original languageEnglish (US)
Pages (from-to)71-75
Number of pages5
JournalJournal of Nutrition Education and Behavior
Volume44
Issue number1
DOIs
StatePublished - Jan 2012

Fingerprint

Food and Beverages
Food
Fruit
Students
Energy Intake

Keywords

  • Food
  • Obesity
  • Primary schools
  • Public policy

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Classroom "cupcake" celebrations : Observations of foods offered and consumed. / Isoldi, Kathy K.; Dalton, Sharron; Rodriguez, Desiree P.; Nestle, Marion.

In: Journal of Nutrition Education and Behavior, Vol. 44, No. 1, 01.2012, p. 71-75.

Research output: Contribution to journalArticle

Isoldi, Kathy K. ; Dalton, Sharron ; Rodriguez, Desiree P. ; Nestle, Marion. / Classroom "cupcake" celebrations : Observations of foods offered and consumed. In: Journal of Nutrition Education and Behavior. 2012 ; Vol. 44, No. 1. pp. 71-75.
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