BACKGROUND Implementation of updated nutrition standards for school meals began during school year (SY) 2012-2013. The standards were designed to improve the nutritional quality of the meals and their consistency with the Dietary Guidelines for Americans. OBJECTIVE To assess the nutritional quality of school lunches and breakfasts after the updated standards were in place and compare it with the nutritional quality of the meals before the updated standards. DESIGN School menu data were used from two cross-sectional, nationally representative studies of schools participating in the National School Lunch Program during SY 2014-2015 (School Nutrition and Meal Cost Study) and SY 2009-2010 (fourth School Nutrition Dietary Assessment Study). PARTICIPANTS/SETTING The analysis used 1 week of school menu data from 1,206 schools at lunch and 1,110 schools at breakfast for SY 2014-2015, and 884 schools at lunch and 802 schools at breakfast for SY 2009-2010. OUTCOME MEASURES Healthy Eating Index 2010 scores were estimated. STATISTICAL ANALYSES Descriptive analyses were conducted to estimate mean Healthy Eating Index 2010 total and component scores for school meals. Scores are expressed as a percentage of maximum possible scores. Two-tailed t tests were used to assess differences in scores before and after updated standards were in place. RESULTS Total Healthy Eating Index 2010 scores for school lunches and breakfasts increased significantly after the updated standards. Between SY 2009-2010 and SY 2014-2015, the total score for school lunches increased from 58% of the maximum score to 82%, and the total score for school breakfasts increased from 50% to 71% (P<0.05). For both meals, component scores increased by more than 20 percentage points for whole grains, refined grains, and empty calories, as well as for greens and beans for lunches and whole fruit and sodium for breakfasts. CONCLUSIONS The updated nutrition standards for schools meals significantly improved the nutritional quality of the meals and their consistency with the Dietary Guidelines for Americans.

中文翻译：

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更新的营养标准显着提高了学校午餐和早餐的营养质量

背景 更新的学校膳食营养标准的实施始于 2012-2013 学年 (SY)。这些标准旨在提高膳食的营养质量及其与美国人膳食指南的一致性。目的 评估更新标准实施后学校午餐和早餐的营养质量，并将其与更新标准之前的膳食营养质量进行比较。设计 学校菜单数据来自 SY 2014-2015（学校营养和膳食成本研究）和 SY 2009-2010（第四次学校营养膳食评估研究）期间参与国家学校午餐计划的学校的两项具有全国代表性的横断面研究. 参与者/设置 该分析使用了来自 1,206 所学校午餐时间和 1 周的学校菜单数据，2014-2015 学年有 110 所学校吃早餐，2009-2010 学年有 884 所学校吃早餐，802 所学校吃早餐。结果衡量标准 2010 年健康饮食指数得分已估算。统计分析 我们进行了描述性分析，以估计 2010 年学校膳食的平均健康饮食指数总分和成分分。分数表示为最高可能分数的百分比。双尾 t 检验用于评估更新标准实施前后的分数差异。结果 更新标准后，2010 年学校午餐和早餐的总体健康饮食指数得分显着增加。SY 2009-2010和SY 2014-2015之间，学校午餐总分从最高分的58%提高到82%，学校早餐总分从50%提高到71%（P<0.05）。对于两餐，全谷物、精制谷物和空热量，以及午餐的蔬菜和豆类以及早餐的全果和钠的成分得分提高了 20 多个百分点。结论 更新的学校膳食营养标准显着提高了膳食的营养质量及其与美国膳食指南的一致性。