Nutritional quality of reimbursable school lunches compared to lunches brought from home in elementary schools in two southeastern Michigan districts
2001
Rainville, A.J.
The purpose of this study was to investigate the nutritional quality and food items in reimbursable school lunches (RSL) compared to lunches brought from home (LBH) in elementary schools in two school districts in Southeastern Michigan. Trained observers recorded contents and amounts eaten for 570 lunches served to 2nd-, 3rd-, and 4th-grade boys and girls who were either African American or Caucasian. Although there was no significant difference in mean kilocalories between RSL (n=281) and LBH (n=289), RSL provided significantly fewer calories from fat (29%) than LBH (33%). And although there was no significant difference in saturated fat content of RSL vs. LBH, it was determined that RSL provided significantly more (p less than or equal to 0.003) protein, fiber, vitamins A, D, B6, B12, thiamin, riboflavin, niacin, folate, calcium, iron, and zinc than LBH, which was significantly higher (p less than or equal to 0.001) in carbohydrates, fat, sugar, and vitamin C. Although the study showed that children who consumed RSL were more likely to meet dietary recommendations for percent kilocalories from fat, protein, calcium, vitamin A, and iron than children who consumed LBH, there were no differences in the nutrient content of lunches chosen or consumed when race or gender were analyzed. Still, the total number of food items in RSL (3.7+/-1.1) was significantly higher than in LBH (3.4+/-1.0). Multivariate analysis of variance revealed statistically significant (p<0.0001) differences between the food items as a function of lunch type. Specifically, RSL had more total food items and more fruits, vegetables, and dairy products than LBH, whereas LBH had more snack items, bread/cereal items, and meat/meat alternates. RSL provided three times as many dairy products, twice as much fruit, and seven times the vegetable amounts as LBH, which provided three times as many snack items. It was concluded that RSL were lower in fat, provided more nutrients overall, and provided more food variety than LBH. Publicity and marketing efforts should emphasize the superior nutritional quality and convenience of RSL compared to LBH.
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