Dietary effects of introducing school meals based on the New Nordic Diet: a randomised controlled trial in Danish children. The OPUS School Meal Study

Rikke Andersen, Anja Pia Biltoft-Jensen, Tue Christensen, Elisabeth Wreford Andersen, Majken Ege, Anne Vibeke Thorsen, Stine-Mathilde Dalskov, Camilla T. Damsgaard, Arne Astrup, Kim F. Michaelsen, Inge Tetens

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Abstract

The OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (NND)) School Meal Study investigated the effects on the intake of foods and nutrients of introducing school meals based on the principles of the NND covering lunch and all snacks during the school day in a cluster-randomised cross-over design. For two 3-month periods, 834 Danish children aged 8-11 years from forty-six school classes at nine schools received NND school meals or their usual packed lunches brought from home (control) in random order. The whole diet of the children was recorded over seven consecutive days using a validated Web-based Dietary Assessment Software for Children. The NND resulted in higher intakes of potatoes (130 %, 95 % CI 2·07, 2·58), fish (48 %, 95 % CI 1·33, 1·65), cheese (25 %, 95 % CI 1·15, 1·36), vegetables (16 %, 95 % CI 1·10, 1·21), eggs (10 %, 95 % CI 1·01, 1·19) and beverages (6 %, 95 % CI 1·02, 1·09), and lower intakes of bread (13 %, 95 % CI 0·84, 0·89) and fats (6 %, 95 % CI 0·90, 0·98) were found among the children during the NND period than in the control period (all, P< 0·05). No difference was found in mean energy intake (P= 0·4), but on average children reported 0·9 % less energy intake from fat and 0·9 % higher energy intake from protein during the NND period than in the control period. For micronutrient intakes, the largest differences were found for vitamin D (42 %, 95 % CI 1·32, 1·53) and iodine (11 %, 95 % CI 1·08, 1·15) due to the higher fish intake. In conclusion, the present study showed that the overall dietary intake at the food and nutrient levels was improved among children aged 8-11 years when their habitual packed lunches were replaced by school meals following the principles of the NND.
Original languageEnglish
JournalBritish Journal of Nutrition
Volume111
Issue number11
Pages (from-to)1967–1976
ISSN0007-1145
DOIs
Publication statusPublished - 2014

Keywords

  • Interactive Web-based dietary assessments
  • Children
  • New Nordic Diet
  • School meal interventions

Cite this

Andersen, Rikke ; Biltoft-Jensen, Anja Pia ; Christensen, Tue ; Andersen, Elisabeth Wreford ; Ege, Majken ; Thorsen, Anne Vibeke ; Dalskov, Stine-Mathilde ; Damsgaard, Camilla T. ; Astrup, Arne ; Michaelsen, Kim F. ; Tetens, Inge. / Dietary effects of introducing school meals based on the New Nordic Diet : a randomised controlled trial in Danish children. The OPUS School Meal Study. In: British Journal of Nutrition. 2014 ; Vol. 111, No. 11. pp. 1967–1976.
@article{1b254a17676c4ed3bad99be8102160e6,
title = "Dietary effects of introducing school meals based on the New Nordic Diet: a randomised controlled trial in Danish children. The OPUS School Meal Study",
abstract = "The OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (NND)) School Meal Study investigated the effects on the intake of foods and nutrients of introducing school meals based on the principles of the NND covering lunch and all snacks during the school day in a cluster-randomised cross-over design. For two 3-month periods, 834 Danish children aged 8-11 years from forty-six school classes at nine schools received NND school meals or their usual packed lunches brought from home (control) in random order. The whole diet of the children was recorded over seven consecutive days using a validated Web-based Dietary Assessment Software for Children. The NND resulted in higher intakes of potatoes (130 {\%}, 95 {\%} CI 2·07, 2·58), fish (48 {\%}, 95 {\%} CI 1·33, 1·65), cheese (25 {\%}, 95 {\%} CI 1·15, 1·36), vegetables (16 {\%}, 95 {\%} CI 1·10, 1·21), eggs (10 {\%}, 95 {\%} CI 1·01, 1·19) and beverages (6 {\%}, 95 {\%} CI 1·02, 1·09), and lower intakes of bread (13 {\%}, 95 {\%} CI 0·84, 0·89) and fats (6 {\%}, 95 {\%} CI 0·90, 0·98) were found among the children during the NND period than in the control period (all, P< 0·05). No difference was found in mean energy intake (P= 0·4), but on average children reported 0·9 {\%} less energy intake from fat and 0·9 {\%} higher energy intake from protein during the NND period than in the control period. For micronutrient intakes, the largest differences were found for vitamin D (42 {\%}, 95 {\%} CI 1·32, 1·53) and iodine (11 {\%}, 95 {\%} CI 1·08, 1·15) due to the higher fish intake. In conclusion, the present study showed that the overall dietary intake at the food and nutrient levels was improved among children aged 8-11 years when their habitual packed lunches were replaced by school meals following the principles of the NND.",
keywords = "Interactive Web-based dietary assessments, Children, New Nordic Diet, School meal interventions",
author = "Rikke Andersen and Biltoft-Jensen, {Anja Pia} and Tue Christensen and Andersen, {Elisabeth Wreford} and Majken Ege and Thorsen, {Anne Vibeke} and Stine-Mathilde Dalskov and Damsgaard, {Camilla T.} and Arne Astrup and Michaelsen, {Kim F.} and Inge Tetens",
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language = "English",
volume = "111",
pages = "1967–1976",
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Dietary effects of introducing school meals based on the New Nordic Diet : a randomised controlled trial in Danish children. The OPUS School Meal Study. / Andersen, Rikke; Biltoft-Jensen, Anja Pia; Christensen, Tue; Andersen, Elisabeth Wreford; Ege, Majken; Thorsen, Anne Vibeke; Dalskov, Stine-Mathilde; Damsgaard, Camilla T.; Astrup, Arne; Michaelsen, Kim F.; Tetens, Inge.

In: British Journal of Nutrition, Vol. 111, No. 11, 2014, p. 1967–1976.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Dietary effects of introducing school meals based on the New Nordic Diet

T2 - a randomised controlled trial in Danish children. The OPUS School Meal Study

AU - Andersen, Rikke

AU - Biltoft-Jensen, Anja Pia

AU - Christensen, Tue

AU - Andersen, Elisabeth Wreford

AU - Ege, Majken

AU - Thorsen, Anne Vibeke

AU - Dalskov, Stine-Mathilde

AU - Damsgaard, Camilla T.

AU - Astrup, Arne

AU - Michaelsen, Kim F.

AU - Tetens, Inge

PY - 2014

Y1 - 2014

N2 - The OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (NND)) School Meal Study investigated the effects on the intake of foods and nutrients of introducing school meals based on the principles of the NND covering lunch and all snacks during the school day in a cluster-randomised cross-over design. For two 3-month periods, 834 Danish children aged 8-11 years from forty-six school classes at nine schools received NND school meals or their usual packed lunches brought from home (control) in random order. The whole diet of the children was recorded over seven consecutive days using a validated Web-based Dietary Assessment Software for Children. The NND resulted in higher intakes of potatoes (130 %, 95 % CI 2·07, 2·58), fish (48 %, 95 % CI 1·33, 1·65), cheese (25 %, 95 % CI 1·15, 1·36), vegetables (16 %, 95 % CI 1·10, 1·21), eggs (10 %, 95 % CI 1·01, 1·19) and beverages (6 %, 95 % CI 1·02, 1·09), and lower intakes of bread (13 %, 95 % CI 0·84, 0·89) and fats (6 %, 95 % CI 0·90, 0·98) were found among the children during the NND period than in the control period (all, P< 0·05). No difference was found in mean energy intake (P= 0·4), but on average children reported 0·9 % less energy intake from fat and 0·9 % higher energy intake from protein during the NND period than in the control period. For micronutrient intakes, the largest differences were found for vitamin D (42 %, 95 % CI 1·32, 1·53) and iodine (11 %, 95 % CI 1·08, 1·15) due to the higher fish intake. In conclusion, the present study showed that the overall dietary intake at the food and nutrient levels was improved among children aged 8-11 years when their habitual packed lunches were replaced by school meals following the principles of the NND.

AB - The OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet (NND)) School Meal Study investigated the effects on the intake of foods and nutrients of introducing school meals based on the principles of the NND covering lunch and all snacks during the school day in a cluster-randomised cross-over design. For two 3-month periods, 834 Danish children aged 8-11 years from forty-six school classes at nine schools received NND school meals or their usual packed lunches brought from home (control) in random order. The whole diet of the children was recorded over seven consecutive days using a validated Web-based Dietary Assessment Software for Children. The NND resulted in higher intakes of potatoes (130 %, 95 % CI 2·07, 2·58), fish (48 %, 95 % CI 1·33, 1·65), cheese (25 %, 95 % CI 1·15, 1·36), vegetables (16 %, 95 % CI 1·10, 1·21), eggs (10 %, 95 % CI 1·01, 1·19) and beverages (6 %, 95 % CI 1·02, 1·09), and lower intakes of bread (13 %, 95 % CI 0·84, 0·89) and fats (6 %, 95 % CI 0·90, 0·98) were found among the children during the NND period than in the control period (all, P< 0·05). No difference was found in mean energy intake (P= 0·4), but on average children reported 0·9 % less energy intake from fat and 0·9 % higher energy intake from protein during the NND period than in the control period. For micronutrient intakes, the largest differences were found for vitamin D (42 %, 95 % CI 1·32, 1·53) and iodine (11 %, 95 % CI 1·08, 1·15) due to the higher fish intake. In conclusion, the present study showed that the overall dietary intake at the food and nutrient levels was improved among children aged 8-11 years when their habitual packed lunches were replaced by school meals following the principles of the NND.

KW - Interactive Web-based dietary assessments

KW - Children

KW - New Nordic Diet

KW - School meal interventions

U2 - 10.1017/S0007114514000634

DO - 10.1017/S0007114514000634

M3 - Journal article

VL - 111

SP - 1967

EP - 1976

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 11

ER -