title: Competitive foods increase the intake of energy and decrease the intake of certain nutrients by adolescents consuming school lunch.
abstract: OBJECTIVE
  To determine the influence of competitive foods on energy and nutrient intakes of adolescents participating in a school lunch program.
  
  
  METHODS
  Weighed plate waste data were used to assess the energy and nutrient consumption from school lunch menus items and competitive food items chosen and consumed by adolescents. The two test groups were students choosing competitive foods and those choosing no competitive foods.
  
  
  METHODS
  Participants were sixth-grade students aged 11 to 13 years purchasing lunch in three public middle school cafeterias in Franklin County, KY (n=493 for no competitive foods and n=250 for competitive foods). The data were collected over 24 days in 2 school years.
  
  
  METHODS
  Significant differences between the competitive foods and no competitive foods groups were determined using frequency and analysis of variance procedures.
  
  
  RESULTS
  The data indicate that sixth-grade adolescents consumed energy and other nutrients (except iron) at significantly lower than recommended levels; one third of students purchasing school lunch also purchased competitive food items; competitive foods purchasers reduced their school lunch servings, portion weight and/or item selection and increased school lunch item plate waste, resulting in lower intakes of energy (400 kcal vs 530 kcal for no competitive foods), calcium (300 mg vs 362 mg for no competitive foods), and vitamin A (77 retinol equivalents vs 113 retinol equivalents for no competitive foods) from the school lunch; and competitive foods supplied more than one third of total energy for the meal.
  
  
  CONCLUSIONS
  These data will enable school cafeteria planners to develop menus that include more nutritious foods, snacks, and drinks instead of the currently available competitive foods.
authors.affiliation: Department of Land Grant Programs, Kentucky State University, 400 East Main St, Frankfort, KY 40601, USA.
authors.forename: Susan B
authors.initials: SB
authors.lastname: Templeton
authors.forename: Martha A
authors.initials: MA
authors.lastname: Marlette
authors.forename: Myna
authors.initials: M
authors.lastname: Panemangalore
mesh_terms: D000293:Adolescent; D017195:Adolescent Nutritional Physiological Phenomena; D000704:Analysis of Variance; D002648:Child; D004034:Diet Surveys; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D005518:Food Preferences; D005522:Food Services / Q000592:standards*; D006801:Humans; D007629:Kentucky; D008297:Male; D008612:Menu Planning; D008903:Minerals / Q000008:administration & dosage; D009751:Nutritional Requirements; D012574:Schools; D013334:Students / Q000523:psychology / Q000706:statistics & numerical data*; D014815:Vitamins / Q000008:administration & dosage
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D008903:Minerals; D014815:Vitamins