Exploring the use of whole grain pasta in school lunches
2011
Rosen, Renee A. | Hauge, Denise A. | Arndt, Elizabeth A. | Veal, Mike | Marquart, Len
Pasta is a popular grain food served as an entrée or side dish in both home and away-from-home settings. In schools, pasta is served less frequently than other entrées. Pasta, especially whole-grain pasta, offers an opportunity to incorporate less expensive, nutritious, and versatile dishes into school meals. A need exists to develop whole-grain pasta products and recipes to assist school nutrition personnel in the procurement, preparation, and service of high quality, nutritious meals. Additionally whole-grain products served in schools must meet the color, taste, and quality expectations of children. Barriers to incorporating pasta into school menus were determined by the use of focus group discussions with SN personnel. An integrated, cooperative effort by industry, government, nonprofit organizations, and schools is required to successfully to incorporate more pasta menu items, particularly whole-grain pasta, in school menus.
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