Food insecurity, in children, is associated with poorer health and academic outcomes. Around 27% of New Zealand households have reported food insecurity(1). The Ka Ora, Ka Ako | Healthy School Lunches Programme(2) initiative in New Zealand schools aims to reduce food insecurity(3). This cross-sectional study assesses the nutritional contribution of the government-funded school lunches to daily nutrient intake among adolescents. The study compares nutrient intake during school hours between consumers (students from schools with funded lunch programme who ate during school hours) and non-consumers (students from schools with funded lunch programme who did not consume a funded lunch) and students from schools ineligible for the funded lunch. Dietary data was collected in 2024 via an online 24-hour recall (Intake24) from 390 intermediate and secondary school students in Auckland, Waikato and Bay of Plenty. Demographic data was collected via survey. Nutrient intake from food consumed during the school day (between 9am–3pm) was considered ‘school lunch’ and expressed as a percentage of total daily intake. Students were grouped as consumers (n=95); non-consumers (n=109); and ineligible (n=186). Comparisons between groups were conducted using Kruskal-Wallis tests. The funded school lunch provided an average of 26% of daily energy and contributed proportionally higher amounts of several key nutrients when compared to energy provision, including fibre (31% of daily fibre intake), zinc (30%), and beta-carotene (37%). Consumers had significantly higher nutrient intakes than non-consumers. Nutrient contributions were comparable between consumers and ineligible students, except for total sugars, which were lower in consumers. In 2024, New Zealand’s government-funded school lunches were nutrient-dense and provided better nutritional value than lunches sourced elsewhere from students in eligible schools and similar or better nutritional value than lunches of ineligible students. Findings support continued investment and potential expansion of the programme to improve adolescent nutrition and reduce health inequities.
Jamie de Seymour, Karen D. Mumme, C. Conlon et al.· Proceedings of the Nutrition...· 0 citations
Despite concerns about high consumption of ultra-processed foods (UPFs) among New Zealand adolescents, there has been no formal quantification of their intake. This study is the first to assess UPF consumption in this population and examine its contribution to daily nutrient intake. A cross-sectional study was conducted involving students in Years 7–13 (approximately 10 years and older) from schools in Auckland, Bay of Plenty, and Waikato. Data collection took place in classroom settings during school terms two and three of 2024. Dietary intake was recorded using Intake24, an electronic 24-hour dietary recall tool adapted for the New Zealand context. All foods consumed—including ingredients in mixed meals—were classified into four categories using the NOVA system: Unprocessed or Minimally Processed, Processed Culinary Ingredients, Processed, and Ultra-Processed(1). The proportion of daily energy derived from UPFs was calculated. Participants were divided into tertiles based on UPF consumption, and nutrient intake across these groups was compared using one-way ANOVA. Dietary data were collected from 631 adolescents across 16 schools, encompassing 1,385 unique food items. UPFs accounted for 62.5 ± 25.5% (mean ± SD) of total daily energy intake. While overall energy intake did not differ significantly across UPF consumption tertiles, notable differences in nutrient intake were observed. After adjustment for energy intake and sex, adolescents in the highest UPF tertile had significantly lower intakes of protein (P<0.001), fibre (P=0.04), beta-carotene (P<0.001), magnesium (P<0.001), potassium (P<0.001), zinc (P<0.001), phosphorus (P<0.001), iron (P=0.03) and Vitamin E (p<0.001). Ultra-processed food intake was associated with significantly higher intakes of carbohydrates (P=0.005), saturated fat (P<0.001), sugar (P<0.001) and sodium (P<0.01). These findings provide foundational insight into the extent of UPF consumption among New Zealand adolescents and its impact on diet quality. The proportion of energy derived from UPFs aligns closely with international data from the United States (67%) and the United Kingdom (66%). Further analysis will explore the specific types of UPFs consumed, their sources, and the social contexts in which they are eaten.
Jamie de Seymour, Karen D. Mumme, C. Conlon et al.· Proceedings of the Nutrition...· 0 citations
