Application of a sodium-modified recipe program in school lunch
1983
Frank, G.C. | White, M.
Extract: In response to the USDA request to moderate sodium content in school lunches, modification of the sodium content in selected recipes was implemented in Jefferson Parish, Louisiana. The food service staff at one elementary cafeteria employed a fractional sodium reduction process for preparation of bread items, i.e., rolls (dinner, hamburger, and hot dog), biscuits, cornbread, and French bread. Over a 6-month period, 35 sodium-modified recipes were prepared. Taste, color, and shape were evaluated subjectively by staff. No increase in plate waste occurred. The two-fold implication of the study is (1) the sodium content of major food groups contributing to a child's total daily intake can be modified in the school setting and (2) a process has been initiated to lower the intake of a dietary component linked with the development of hypertension. (author)
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