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The School Nutrition Dietary Assessment Study: summary and discussion
J A Burghardt1, B L Devaney, A R Gordon
1Mathematica Policy Research Inc., Plainsboro, NJ 08536.
The American Journal of Clinical Nutrition
|January 1, 1995
Summary
This study shows how to reduce fat in school lunches by changing milk requirements and menu options. Implementing these changes can improve nutrition in the National School Lunch Program and School Breakfast Program.
Area of Science:
- Nutrition Science
- Public Health Policy
- Dietary Assessment
Background:
- The National School Lunch Program (NSLP) and School Breakfast Program (SBP) are key federal programs providing meals to students.
- Dietary guidelines recommend specific fat intake levels for children.
- Previous assessments indicated a need to reduce fat content in school meals.
Purpose of the Study:
- To summarize findings from the School Nutrition Dietary Assessment Study.
- To discuss implications for policy and practice within NSLP and SBP.
- To identify specific strategies for reducing fat in school lunches.
Main Methods:
- Analysis of dietary data from school meal programs.
- Evaluation of proposed regulatory changes by the US Department of Agriculture (USDA).
- Assessment of menu choices and food preparation techniques.
Main Results:
- Changing the legislative requirement to serve whole milk would help meet fat reduction goals.
- Reducing meat serving sizes and eliminating high-fat items (meats, cheese, desserts) significantly lowers fat content.
- Decreasing added fats during food preparation is crucial for fat reduction.
Conclusions:
- Policy changes, such as altering milk requirements, can facilitate fat reduction in NSLP lunches.
- Specific menu modifications and preparation methods are effective in lowering dietary fat.
- These findings have practical implications for improving the nutritional quality of school meals.