Student consumption of a la carte foods during school lunch meals

The purpose of this study was to evaluate students' lunch consumption compared to NSLP guidelines, the contribution of competitive foods to calorie intake at lunch, and the differences in nutrient and food group intake between the a la carte food consumers and non- a la carte food consumers.^ In Fall 2011, 1170 elementary and 440 intermediate students were observed anonymously during school lunch. The foods eaten, their source, grade level, and gender were recorded. All a la carte offerings met the Texas School Nutrition Policy.^ Differences in nutrient and food group intake by grade level and between students who consumed a la carte and those who did not were assessed using ANCOVA. A chi-squared analysis was conducted to evaluate differences in a la carte food consumption by grade level, gender, and the school's low income status.^ Average lunch intakes for elementary students were 457 (SD 164) calories for elementary students and 541 calories (SD 188) for intermediate students (p<0.001). 760 students (47%) consumed 937 a la carte foods, with the most often consumed items being chips (32%), ice cream (22%) and snack items (18%). Mean a la carte food intakes were 60 and 98 calories for elementary and intermediate schools respectively (p<0.001). Significantly more (p<0.000) intermediate students (34.3%) consumed a la carte items compared to elementary students (27.5%).^ Students who consumed a la carte foods had significantly higher intakes of calories (p<0.000), fat (p<0.000), sodium (p<0.002), fiber (p<0.000), added sugar (p<0.000), total grains (p<0.000), dessert foods (p<0.000), and snack chips (p<0.000) and lower intakes of vitamin A (p<0.001), iron (p<0.000), fruit (p<0.022), vegetables (p<0.031), milk (p<0.000), and juice (p<0.000) compared to students who did not eat a la carte foods.^ Although previous studies have found that reducing availability of unhealthy items at school decreased student consumption of these items, the results of this study indicate that even the strict guidelines set forth by the state of Texas are not sufficient to prevent increased caloric intake and poor nutrient intake. Strategies to improve student selection and consumption at school lunch when a la carte foods are available are warranted.^

Fixing America's School Lunch Program: Local Issues, National Challenges, and Global Perspectives on Possible Solutions

The National School Lunch Program (NSLP) has undergone profound changes since its establishment in the 1930s with a primary goal of feeding undernourished school children. Today, the program is under scrutiny for its negative impact on student health and environmental unsustainability. This project investigates the origins of the NSLP, the current status of the program, and opportunities for reform. In view of the program's deficiencies, much can be learned by studying other relevant models for school lunch, such as those used in Italy and France. While recognizing the political realities and budgetary constraints public schools currently confront, the Business Plan applies these lessons in its proposals for rethinking the school lunch program at one Denver public school.

School lunch recipes using honey.

Mode of access: Internet.

School food centers; a guide to operating the school lunch program,

Bibliography: p. 326-327.

Special milk program evaluation and national school lunch program survey /

"FNS-167."

Facts about USDA commodities for the National School Lunch and Breakfast Programs.

"FNS-251."

Private school lunch management manual /

Cover title.

Handbook for workers in school-lunch programs, with special reference to volunteer service.

Mode of access: Internet.

Administrative guidance for verification of national school lunch, breakfast and special milk applications.

"Education is everyone's future."

School lunch recipes /

Includes index.

School lunch recipes using potatoes

Mode of access: Internet.

School lunch recipes using nonfat dry milk /

"April 1948."

Estimating the cost of food for a school lunch /

"July 1948."

School lunch recipes using dried fruits /

"August 1948."

Increasing the efficiency of the school lunch kitchen /

"November 1948"--Cover.