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Reducing fat and sodium in school lunch programs: the LUNCHPOWER! Intervention Study.

M P Snyder¹, M Story, L L Trenkner

¹Division of Epidemiology, University of Minnesota School of Public Health, Minneapolis 55454.

Journal of the American Dietetic Association

|September 1, 1992

Summary

A healthful school lunch program successfully reduced fat and sodium in meals. This intervention maintained student participation, proving healthy school food options are feasible.

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Area of Science:

Nutrition Science
Public Health
Food Service Management

Background:

Childhood obesity and diet-related diseases are significant public health concerns.
School lunches are a critical opportunity to influence children's dietary intake.
Existing school lunch programs often contain high levels of fat and sodium.

Purpose of the Study:

To develop, implement, and evaluate a healthful school lunch program.
To reduce fat and sodium content in school meals while maintaining taste and student participation.
To assess the impact of dietary modifications on the nutritional profile of school lunches.

Main Methods:

The LUNCHPOWER! Intervention Program was implemented across 34 elementary schools in diverse Minnesota districts.

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Registered dietitians, foodservice directors, and cook managers modified recipes and selected lower-fat, lower-sodium vendor products.

Nutrition education materials were developed for students and parents; menus were analyzed pre- and post-intervention.

Main Results:

A significant decrease in total fat and percent of energy from fat was observed.
Mean daily total fat decreased by 39% (32g to 20g) and percent energy from fat by 29% (40% to 28%).
The intervention successfully reduced fat and sodium without negatively impacting student participation.

Conclusions:

It is feasible for schools to serve lower-sodium and lower-fat meals.
Healthful school lunch programs can be implemented effectively, improving nutritional quality.
Student participation in school lunch programs can be sustained with healthier food options.