Feasibility and acceptance of fat-modified meals at two boarding high schools
1990
Capper, A.L. | Witschi, J.C. | Goldberg, R.J. | Ellison, R.C.
Food service staff at each of two coeducational boarding high schools modified their food purchasing and preparation practices over 24-week periods in alternate school years in an attempt to increase the ratio of polyunsaturated to saturated fats (P/S) of meals served, as part of a dietary intervention study of the relationship between linoleic acid and blood pressure. All totaled, over 100 foods were modified at each school. The saturated fat content of these items decreased an average of 36%, the amount of polyunsaturated fatty acids increased by 74%, resulting in an average 172% increase in the P/S ratio of food products. Palatability surveys comparing usual versus fat-modified food products indicated dietary changes were well accepted by students (mean values of 3.46 versus 3.25, respectively). Results from this study suggest that food manufacturers, including commodity processors for the public schools, could greatly assist food service directors by providing products for institutions that have a more favorable PIS ratio. The use of such products, combined with educational programs aimed at food consumption outside of school could result in healthier eating habits among young people.
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