| Abstrakt: |
Objectives This study compares the food and nutrient content of school lunches offered to, selected and eaten by Third Grade students. The food and drink choices included a range of main dish and milk items, and a variety of fruits, vegetables, grain products and condiments. Methods Ninety-three Third Graders were included in the study. The nutrient content of the lunches offered was calculated from the sum of food choices for each menu item planned. For nutrient analysis, foods were weighted by the relative amount of each that was planned. The total amount of each menu item offered was averaged over the number of children expected for lunch. Lunch items offered were pre-measured daily. To estimate the content of lunches selected, several samples of unitary food items were weighed and averaged. Several probable serving sizes of bulk items available for self-service portioning from the variety bar were measured, weighed, and displayed for size comparison with bulk items on lunch trays. Lunches eaten by students were calculated by weighing each of the child's leftover foods and subtracting that amount from the weight of the same item selected. Results Third Graders most frequently selected entrees and milk but were much less likely to select vegetables. A minority who selected condiments regularly served themselves three times the per-child amount offered. Overall, the children ate only two-thirds of the calories offered from the lunches they selected. Lunches consumed were denser in total fat and saturated fat than lunches offered. Two-thirds of the students ate lunches meeting the National School Lunch Program (NSLP) standard for vitamin C; one-third met the vitamin A standard; and only 10% met the iron standard. Application to Child Nutrition Professionals Many elementary school children do not eat as much food during lunch as schools are mandated to offer. Research to determine factors that influence consumption would be useful. It is especially important that entree choices, when offered, be nutrient dense and relatively low in fat. [ABSTRACT FROM AUTHOR] |
