Costs and nutritional contributions of entrees in school lunch menus

The purpose of this study was to explore differences in the cost and nutrient content of entrees served in two Midwest school districts, District A and B, which had enrollments of 516 students and 1,230 students, respectively. This study evaluated the nutrient content of the meal, nutrient contribution of the entree component, and cost of the entrees for planned and served menus during two time periods, Periods 1 and 2. Entrees were categorized as fish, pizza, sandwich, poultry, Tex-Mex, and traditional. NutriKids databases were established for the two districts for both planned and served menus, and were used to analyze the nutrient content and costs of the meals. Descriptive statistics were used to determine the percentage of daily contributions for each of the nutrients and weekly averages for the different menu components. T-tests were used to determine significant differences between time periods and districts. Analysis of variance was used to determine significant differences in the nutritional content of the menus based on entree type. No significant differences were found in nutrient content of the planned and served menus between Periods 1 and 2. Total costs per meal were not significantly different. Entree costs ranged from $O.21/serving to $O.36/serving and contributed between 25% and 50% of the total cost of the meal as served. The nutrient contributions of entree categories varied based on entree served. Results illustrate the value of considering the number of calories and other nutrients provided by the entree in comparison to entree cost per serving and the percentage food cost for the entree component. Data support the importance of purchasing decisions related to the market form of food, brands, and quality in relalion to cost and nutrient content of products. Knowledge of nutrients/penny for products and menu combinations should assist menu planners in achieving nutritional goals of the National School Lunch Program within the district's budgetary constraints.