Behavioural interventions can be delivered via online school canteens to improve healthy purchasing for students. However, no evaluations of the cost or cost-effectiveness of online canteen interventions have been conducted. The objective was to conduct a cost and cost-effectiveness analysis of implementing an online school canteen intervention to improve healthy purchasing.

The ‘Click & Crunch’ cluster randomised controlled trial was conducted in seventeen Australian primary schools.

Eight control schools (848 students) received the standard online canteen. Nine intervention schools (1359 students) received a behavioural intervention delivered through the online canteen.

Incremental cost-effectiveness ratios (ICER) were calculated for the cost per student to achieve (1) a unit decrease in the mean energy (kJ) content and (2) a percentage increase in the mean proportion of healthier ‘Everyday’ items purchased in their online lunch orders (from a health service and societal perspective).

It costs AUD$568 per school (range $343–$806) to implement. The ICER for mean energy content was AUD$0·06 and AUD$0·46 for mean proportion of ‘Everyday’ foods (from a health perspective). At a willingness to pay of AUD$0·20 and AUD$1·20 per student, the intervention would have a 95 % and 99 % probability of being cost-effective for the energy (kJ) content and proportion of ‘Everyday’ items, respectively.

‘Click & Crunch’ has the potential to be a cost-effective intervention to reduce the energy content and increase the proportion of ‘Everyday’ items from primary school online canteen lunch orders.

Preclinical evidence suggests that diazepam enhances hippocampal γ-aminobutyric acid (GABA) signalling and normalises a psychosis-relevant cortico-limbic-striatal circuit. Hippocampal network dysconnectivity, particularly from the CA1 subfield, is evident in people at clinical high-risk for psychosis (CHR-P), representing a potential treatment target. This study aimed to forward-translate this preclinical evidence.

In this randomised, double-blind, placebo-controlled study, 18 CHR-P individuals underwent resting-state functional magnetic resonance imaging twice, once following a 5 mg dose of diazepam and once following a placebo. They were compared to 20 healthy controls (HC) who did not receive diazepam/placebo. Functional connectivity (FC) between the hippocampal CA1 subfield and the nucleus accumbens (NAc), amygdala, and ventromedial prefrontal cortex (vmPFC) was calculated. Mixed-effects models investigated the effect of group (CHR-P placebo/diazepam vs. HC) and condition (CHR-P diazepam vs. placebo) on CA1-to-region FC.

In the placebo condition, CHR-P individuals showed significantly lower CA1-vmPFC (Z = 3.17, PFWE = 0.002) and CA1-NAc (Z = 2.94, PFWE = 0.005) FC compared to HC. In the diazepam condition, CA1-vmPFC FC was significantly increased (Z = 4.13, PFWE = 0.008) compared to placebo in CHR-P individuals, and both CA1-vmPFC and CA1-NAc FC were normalised to HC levels. In contrast, compared to HC, CA1-amygdala FC was significantly lower contralaterally and higher ipsilaterally in CHR-P individuals in both the placebo and diazepam conditions (lower: placebo Z = 3.46, PFWE = 0.002, diazepam Z = 3.33, PFWE = 0.003; higher: placebo Z = 4.48, PFWE < 0.001, diazepam Z = 4.22, PFWE < 0.001).

This study demonstrates that diazepam can partially restore hippocampal CA1 dysconnectivity in CHR-P individuals, suggesting that modulation of GABAergic function might be useful in the treatment of this clinical group.

The aim of the study was to assess the impact of different lunchbox messages on parents’ intention to pack a healthy lunchbox.

This study employed an experimental design.

A series of messages were developed to align with the six constructs of the Health Belief Model. Messages were also developed that were (and were not) personalised and varied based on the source of the information provided (university, school, dietitian and health promotion service). During a telephone survey, participants were read the content of each message and asked about their intention to pack a healthy lunchbox.

Parents of primary school-aged children were randomised to receive different messages to encourage the packing of healthy lunchboxes.

The study was completed by 511 parents. Linear mixed regression analyses identified significant differences (P < 0·05) in intention scores between variant messages targeting the same behavioural constructs for ‘susceptibility’, ‘severity’, ‘benefits’ and ‘barriers’ but not ‘cues to action’ or ‘self-efficacy’. The highest mean behavioural intention score was for ‘benefits’, whilst the lowest mean score was for ‘barriers’. There were no significant differences in intention scores of parents receiving messages from a dietitian, university, health promotion team or school (P = 0·37). Intention scores did not differ in which messages were personalised based on child’s name (P = 0·84) or grade level (P = 0·54).

The findings suggest that messages that focus on the benefits of packing healthy lunchboxes may be particularly useful in improving intentions of parents to pack healthy foods for their children to consume at school.

To assess the nutritional quality of student canteen purchases at recess and lunch, including: (i) the mean energy (kilojoules), saturated fat (grams), total sugar (grams) and Na (milligrams) and percentage of energy from saturated fat and total sugar; and (ii) the proportion and types of foods purchased that are healthier (green) and less healthy (amber/red) according to a state school canteen policy.

A cross-sectional study of student canteen food and beverage recess and lunch purchases.

Twenty-six randomly selected government primary schools that were non-compliant with a state school canteen policy from a region of New South Wales, Australia, were approached to participate.

Students (aged 5–12 years) of participating schools.

Eighteen schools (69 %) consented to participate. On average students’ recess purchases contained 571·2 kJ energy, 1·6 g saturated fat, 11·6 g total sugar and 132·4 mg Na with 10·0 % of energy from saturated fat and 37·8 % of energy from total sugar. Students’ lunch purchases contained 685·4 kJ energy, 1·8 g saturated fat, 12·7 g total sugar and 151·4 mg Na with 9·5 % of energy from saturated fat and 31·8 % of energy from total sugar. Less healthy items represented 72 and 76 % of all items purchased at recess and lunch, respectively, with ‘savoury snacks’ and ‘sugar-sweetened ice blocks and slushies’ being the most common recess and lunch purchases, respectively.

There is considerable scope to improve the nutritional quality of student purchases from primary-school canteens, with a high percentage of energy from total sugar. Future research is required to identify effective strategies to enhance compliance with canteen policies and support the purchase of healthier foods from school canteens.

To (i) describe the proportion of foods and beverages available on school canteen menus classified as having high (‘green’), moderate (‘amber’) or low (‘red’) nutritional value; (ii) describe the proportion of these items purchased by students; and (iii) examine the association between food and beverage availability on school canteen menus and food and beverage purchasing by students.

A cross-sectional study was conducted as part of a larger randomised controlled trial (RCT).

A nested sample of fifty randomly selected government schools from the Hunter New England region of New South Wales, Australia, who had participated in an RCT of an intervention to improve the availability of healthy foods sold from school canteens, was approached to participate.

School principals, canteen managers and students.

The average proportion of green, amber and red items available on menus was 47·9, 47·4 and 4·7 %, respectively. The average proportion of green, amber and red items purchased by students was 30·1, 61·8 and 8·1 %, respectively. There was a significant positive relationship between the availability and purchasing of green (R2=0·66), amber (R2=0·57) and red menu items (R2=0·61). In each case, a 1 % increase in the availability of items in these categories was associated with a 1·21, 1·35 and 1·67 % increase in purchasing of items of high, moderate and low nutritional value, respectively.

The findings provide support for school-based policies to improve the relative availability of healthy foods for sale in these settings.