Regression BMS-777607 manufacturer coefficients (β) and 95% CI were derived from linear random effects regression models for the following continuous

outcomes: mean servings of fruits and vegetables per day, mean servings of grain products per day, mean servings of milk products per day, mean servings of meat and alternatives per day, mean non-diet soda intake, mean dietary energy intake, and mean DQI score. The number of servings consumed from each food group was standardized by assuming a caloric intake of 2000 kcal per day. Furthermore, the analyses were adjusted for the potential confounding effects of gender, household income, parental education and place of residency. Dietary outcomes were further adjusted for energy intake. The characteristics of 5215 grade 5 students attending public schools who participated in CLASS I and 5508 students who participated in CLASS II are shown in Table 2. Parents of grade 5 students in 2011 had significantly higher levels of education and higher overall household Compound Library income than parents of students in 2003. In terms of adequacy of nutritional intake, the mean percentage of total energy intake that was attributable to carbohydrate and protein increased in 2011 from 2003

and this decreased for percentage of total energy intake attributable to fat (Table 3). see more The average sodium intake significantly decreased from 2615 mg in 2003 to 2405 mg in 2011. Average intake of vitamin C, folate, vitamin A, zinc and calcium exceeded EAR values in 2003 and 2011. However, the average intake of these micronutrients decreased over the years and rates of inadequate levels among respondents increased. In

particular, inadequate levels of calcium increased from 48.5% in 2003 to 55.3% in 2011. Average intake levels of vitamin D were below reference values in 2003 and 2011, with over 80% of respondents having inadequate intakes. Intake of total fiber decreased in both boys and girls and these levels were below reference values for AI. In relation to dietary behaviors and intake, in both 2003 and 2011, 95% of grade 5 students reported they usually ate breakfast either at home or at school (Table 4). After adjusting for potential confounders, students were 33% more likely to bring a lunch prepared from home (PR = 1.33, 95% CI = 1.19, 1.50) and 33% less likely to buy lunch at school in 2011 relative to 2003 (PR = 0.67, 95% CI = 0.48, 0.92). Students in 2011 compared to students in 2003 were also 13% more likely to eat supper in front of the TV and less likely to eat supper at the table with others, although this was not significant after adjusting for confounders.