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A total of 260 students (50% girls, 100% black) of low socioeconomic status, in grades 3 to 6 in one elementary school, were observed by trained nutritionists to assess amount of plate waste of menu items served. During 21 school lunch periods, amount of waste for each menu item was visually estimated and recorded using 2 control trays on each observation day and a 6-point rating scale for consumption. Between 60%–90% of the students selected the menu items, starch (61 %), dessert (80%), bread (92%), fruit (93%), and entree (99%). Only 43% selected the vegetable menu items (e.g., green beans, peas, broccoli, corn, mixed vegetables), and 36% selected the salad when served. Six percent selected lowfat milk, 48% whole milk, and 55% chocolate milk. The percent of students who did not eat the whole menu item was highest for salad (69%), followed by the vegetable (64%), bread (62%), starch (47%), entree (43%), and fruit (33%) and dessert (32%) menu items. Approximately 44% of students did not even taste the vegetable, salad, or bread. The percentage of students who did not consume all of the menu items selected ranged from 30% (grade 3) to 49% (grade 5), with girls wasting more than boys. Compared to boys, girls wasted more of the menu items: vegetable (p |
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