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When the 2012 meal standards went into effect in schools across the United States, experts worried that the health changes would result in fewer students eating school lunches.
當(dāng)2012年用餐標(biāo)準(zhǔn)在全美各地學(xué)校生效時(shí)，專家擔(dān)心健康變化會(huì)導(dǎo)致很少學(xué)生在學(xué)校食用午餐。
A new study of a Washington state school district suggests this has not been the case.
華盛頓公立學(xué)校的一項(xiàng)新研究顯示，事實(shí)并非如此。
The meal standards put a cap on the number of calories per meal and required that meals contain at least one serving of fruits and vegetables.
用餐標(biāo)準(zhǔn)限制了每餐的卡路里量，并要求用餐至少包括一份水果和蔬菜。
The researchers found that the improvements in nutritional quality of school lunches including increase in the levels of six nutrients -- calcium, vitamin A, vitamin C, iron, fiber and protein.
研究人員發(fā)現(xiàn)，學(xué)校午餐營養(yǎng)質(zhì)量的改善包括增加六種營養(yǎng)水平，即鈣、維生素A、維生素C、鐵，纖維和蛋白質(zhì)。
The study found the improvements were due mostly to the increases in portion size and variety of fruits and vegetables.
研究發(fā)現(xiàn)，改善主要由于增加了水果和蔬菜的份量和種類。
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