Comparison of Type A and nutrient standard menus for school lunch. III. Nutritive content of menus and acceptability

The caclulated nutritional value of school lunches for fifth and tenth grade students planned according to the Type A pattern and a nutrient standard (NSM) WEre compared on the basis of meals as planned, served, and eaten. On an "as eaten" basis, menus planned by both methods were low in calories, iron, and thiamin. Although the differences were small, the NSM menus were consistently higher in nutrients, including calories, iron, and thiamin, and lower in percentage of calories coming from fat. The number of schools where the lunches, on the average, furnished less than 60 per cent of the standard for calories, iron, and thiamin was significantly less for NSM than for Type A. Animportant reason for the higher level of nutrients in NSM menus was that a higher ratio of food planned was actually served. In addition, in the case of iron, a higher nutrient: calorie ratio was observed. Food ratings, as determined in the classroom before the meal, correlated positively with food consumption as determined by plate waste analyses. Milk beverages had the highest ratings and consumption, followed by starches, baked goods, sandwiches, and entrées. Salads and vegetables were rated low and consumed least.