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Health Education & Behavior, Vol. 30, No. 4, 418-433 (2003)
DOI: 10.1177/1090198103253509
© 2003 Society for Public Health Education

Maintenance of Effects of the Eat Smart School Food Service Program: Results from the Catch-on Study

Stavroula K. Osganian, MD, ScD

Department of Medicine, Children's Hospital, Boston.

Deanna M. Hoelscher, PhD, RD

Center for Health Promotion and Prevention Research, University of Texas at Houston School of Public Health, Houston.

Michelle Zive, MS, RD

University of California, San Diego.

Paul D. Mitchell, MS

New England Research Institutes, Inc., Watertown, Massachusetts.

Patricia Snyder, MS, RD

University of Minnesota, Division of Epidemiology, Minneapolis.

Larry S. Webber, PhD

Department of Biostatistics, Tulane University School of Public Health and Tropical Medicine, New Orleans, Louisiana.

The Child and Adolescent Trial for Cardiovascular Health (CATCH) Eat Smart Program targeted the food service of the 56 CATCH intervention elementary schools to effect positive changes in the total fat and saturated fat content of school lunch. Maintenance of the food service intervention in former intervention (n = 56) and control (n = 20) schools was evaluated 5 years postintervention. After 5 years of follow-up and no further intervention, the former CATCH intervention schools not only maintained prior levels but also had further decreases in the mean percentage of calories from total and saturated fat to 31% and 10.4%, respectively. Significant decreases in these nutrients were also observed in the former CATCH control schools; however, the former intervention schools more closely approached the Eat Smart goal for total fat. Overall, sodium levels rose in both school conditions and did not differ significantly at follow-up.

Key Words: institutionalization • cardiovascular health promotion programs • school lunch • child nutrition ser vices • nutrition


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