Calories in the classroom: celebration foods offered and consumed during classroom parties at an elementary school in a low-income, urban community.

Background: The school food environment is an important area of exploration in investigating the potential for schoolchildren to consume foods and beverages containing excess calories on school grounds. Several venues offer schoolchildren access to lownutrient, calorie-dense foods and beverages. Classroom celebrations offer such a venue; however, little is known about current practices during these events.

Classroom "cupcake" celebrations: observations of foods offered and consumed.

Objective: To describe food and beverage types offered and consumed during classroom celebrations at an elementary school in a low-income, urban community. In addition, to report student intake of fresh fruit provided alongside other party foods.

Methods: Observations held during 4 classroom celebrations.

Patients receiving maintenance hemodialysis with low vs high levels of nutritional risk have decreased morbidity.

Objective: To compare the demographic and clinical characteristics and outcomes (morbidity) of 442 patients receiving maintenance hemodialysis who are at different levels of nutritional risk.

Design: A retrospective, longitudinal, chart review.

Setting/subjects: An urban, outpatient hemodialysis unit in New York City.