Current practices that influence fiber and fat content in lunches for Michigan class A schools

The purpose of this study was to identify current practices that affect the fiber and fat in lunches from selected Michigan schools. Surveys (n=116) were mailed to school food service directors and included four components: general information such as ethnic groups served, price and choices available, frequency of offering high fiber foods; identification of fat in lunches such as frequency of offering lean meats, legumes and fish; evaluation of preparation methods; and identification of nutrients calculated by school districts. Surveys returned (n=66 or 57 percent) were analyzed using the SPSS-X system. Analysis of fiber content focused on use of whole wheat flour and fresh fruits and vegetables. More whole wheat bread than any other type of bread was served to elementary, middle and high school students in 17.3, 21.8 and 26.3 percent of districts, respectively. Fresh fruit was offered daily to students in high, middle and elementary school students in 80.3, 70.8 and 37.5 percent of districts, respectively. In the elementary schools, only 20 percent of the districts offered fresh vegetables. More than 80 percent of the districts purchased beef that was 80 percent lean by weight, and nearly 50 percent used it as an entree two to three times per week. Pizza with meat was offered daily in 39 percent of all districts and cheese pizza in 20 percent of the districts. Nine of the 66 districts served hot dogs daily and 17 served luncheon meats daily. Twenty-seven (41.5 percent) used legumes or nuts as an alternate for meat. Some types of fish were served one to four times per month in 50 percent of the districts; butter was used to season vegetables in 65.2 percent of the districts. Fifteen (22.7 percent) and 25 (37.8 percent) reported skim milk was offered to elementary and high school students, respectively. Student preferences and the commodities available were the factors with the strongest influence on menu planning and purchasing decisions.