scholarly journals Variability in Dietary Quality of an Elementary School Lunch Menu with Changes in National School Lunch Program Nutrition Standards

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1730-1730 ◽  
Author(s):  
Kajal Patel ◽  
Katie Strait ◽  
Deana Hildebrand ◽  
Lauren Amaya ◽  
Jillian Joyce
Keyword(s):  
Elementary School ◽  
School Lunch ◽  
Nutrient Content ◽  
Healthy Eating Index ◽  
National School Lunch Program ◽  
Dietary Quality ◽  
School Lunch Program ◽  
National School ◽  
Lunch Program ◽  
Nutrition Standards

Abstract Objectives There have been numerous changes to the National School Lunch Program (NSLP) nutrition standards over the past 10 years. The Healthy Hunger-Free Kids Act (HHFKA, 2010) presumably improved dietary quality (DQ) of reimbursable school meals from previous standards, while Child Nutrition Program Flexibilities (CNP Flexibilities, 2017) appear to decrease DQ. However, this variability in DQ has not been quantified. Thus, the purpose of this study was to determine differences in nutrient content and DQ between elementary school lunch menus meeting recent NSLP nutrition standards, School Meal Initiatives (SMI, 1995), HHFKA (2012), and CNP Flexibilities (2017), as well as with evidence-based school lunch best practices implemented (BP). Methods A base menu, deemed typical by expert opinion, was portioned per three versions of NSLP nutrition standards (SMI, HHFKA, CNP Flexibilities) and BP for elementary schoolchildren, and analyzed for nutrient content and DQ using ESHA Food Processor and The Healthy Eating Index (HEI) 2015. Statistical analyses included one-way ANOVA, Kruskal-Wallis, and Dunnett's test. The level of significance was set at P < 0.0083. Results The BP menu had significantly higher whole fruit (317%) and whole grain (669%) HEI scores than the SMI menu. The BP and HHFKA menus had higher refined grain (156%) and added sugar (2%) HEI scores than the SMI menu. The SMI menu had lower total vegetable (49-50%) and saturated fat (43-51%) HEI scores compared to all other menus. Results were significant (ps < 0.0083). Conclusions This study provides important information for guiding future policy towards further improving NSLP nutrition standards in their mission to provide healthy food to children, combatting malnutrition and obesity. Continuing to improve NSLP policy has the potential to impact the health, academic performance, and future of US children through higher DQ school lunches. Funding Sources None.

scholarly journals Variability in Dietary Quality of Elementary School Lunch Menus with Changes in National School Lunch Program Nutrition Standards

2020 ◽  
Vol 4 (9) ◽  
Author(s):  
Kajal J Patel ◽  
Katie M Strait ◽  
Deana A Hildebrand ◽  
Lauren L Amaya ◽  
Jillian M Joyce
Keyword(s):  
Elementary School ◽  
Child Nutrition ◽  
School Lunch ◽  
Nutrient Content ◽  
Healthy Eating Index ◽  
National School Lunch Program ◽  
Dietary Quality ◽  
School Lunch Program ◽  
National School ◽  
Lunch Program

ABSTRACT National School Lunch Program (NSLP) standards recently changed significantly. The Healthy, Hunger-Free Kids Act (HHFKA) presumably improved the dietary quality (DQ) of meals, whereas Child Nutrition Program (CNP) Flexibilities appear to decrease DQ. This variability has not been quantified. Our objective was to determine differences in DQ between elementary school lunch menus meeting NSLP standards: School Meal Initiative (SMI), HHFKA, CNP Flexibilities, and evidence-based best practices (BP). A base menu was portioned per NSLP standards and analyzed for nutrient content and DQ. Statistical analyses included 1-factor ANOVA, Kruskal–Wallis, and Dunnett's test. The BP menu had higher whole fruit and whole grain Healthy Eating Index scores than SMI (Ps < 0.0083). The BP and HHFKA menus had higher refined grain and added sugars scores than SMI (Ps < 0.0083). The SMI menu had lower total vegetable and saturated fat scores than all menus (Ps < 0.0083). This study informs policy toward improving standards, positively affecting child health and academic performance through higher-DQ lunches.

scholarly journals Evaluation of Variability in Dietary Quality of School Lunches Meeting National School Lunch Program Guidelines by Socioeconomic Status and Rurality

2020 ◽  
Vol 17 (21) ◽  
pp. 8012 ◽  
Author(s):  
Jillian M. Joyce ◽  
Richard R. Rosenkranz ◽  
Sara K. Rosenkranz
Keyword(s):  
Middle School ◽  
School Lunch ◽  
Nutrient Content ◽  
National School Lunch Program ◽  
Dietary Quality ◽  
Low Ses ◽  
School Lunches ◽  
School Lunch Program ◽  
National School ◽  
Lunch Program

Research suggests that the dietary quality (DQ) of school lunches meeting the National School Lunch Program (NSLP) requirements may vary significantly. Possible drivers of variation include factors, such as socioeconomic status (SES) and rurality. The purpose of this cross-sectional study was to determine whether there was variation in nutrient content and DQ by SES and rurality, when analyzing middle school lunch menus meeting NSLP requirements. A random sample of 45 Kansas middle school lunch menus each were obtained from websites of randomly selected districts from low- and high-SES strata. Thirty-day menus were analyzed for nutrient content. Healthy Eating Index (HEI) 2015 scores were calculated for DQ. Rurality was determined for schools by National Center for Education Statistics (NCES) locale. There were significant differences in added sugar (p < 0.001) and calcium (p = 0.001) favoring high-SES menus, and in sodium (p = 0.001) favoring low-SES menus. There were no nutrient differences by rurality. The HEI scores were not different by SES or rurality, with a mean score (SD) 61.9 (2.6) across all schools. Middle school lunch DQ in Kansas does not vary by SES or rurality. Efforts to improve DQ should focus on all foodservice operations, not specifically low-SES or rural schools.

National School Lunch Program Associated with Higher Dietary Quality

2018 ◽  
Vol 118 (9) ◽  
pp. A74
Author(s):  
M. Landry ◽  
F. Asigbee ◽  
E. Khazaee ◽  
S. Vandyousefi ◽  
R. Ghaddar ◽  
...  
Keyword(s):  
School Lunch ◽  
National School Lunch Program ◽  
Dietary Quality ◽  
School Lunch Program ◽  
National School ◽  
Lunch Program

scholarly journals Variability in Dietary Quality of School Lunches Meeting National School Lunch Program Standards by Socioeconomic Status and Rurality (P04-191-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jillian Joyce ◽  
Emily Mailey ◽  
Richard Rosenkranz ◽  
Sara Rosenkranz
Keyword(s):  
Middle School ◽  
School Districts ◽  
School Lunch ◽  
Nutrient Content ◽  
National School Lunch Program ◽  
Dietary Quality ◽  
Low Ses ◽  
School Lunches ◽  
National School ◽  
Lunch Program

Abstract Objectives Recent research suggests the possibility for significant variability in nutrient content and dietary quality (DQ) of school lunches, even when meeting National School Lunch Program (NSLP) nutrition standards. The purpose of this study was to determine whether there were differences in nutrient content and DQ by socioeconomic status (SES) and rurality, among middle school lunch menus meeting NSLP standards. Methods All 283 Kansas school districts were stratified into high and low SES groups (< 50% or > 50% of students received free/reduced-price lunch). Forty-five menus from low and from high SES strata (N = 90) were obtained from websites of randomly selected school districts for the same time period (first six weeks of school). Included menus were also stratified for analyses by rurality, determined by National Center for Education Statistics locales. Thirty days of each menu were portioned per NSLP standards for the middle school age group and per standardized assumptions across all menus. Portioned menus were analyzed for macro- and micro-nutrient content using ESHA Food Processor. Daily DQ scores were calculated using the Healthy Eating Index (HEI) 2015. Two-way ANOVA was used to determine differences in nutrient content and DQ by SES and rurality, with Bonferroni correction for multiple comparisons. Effect size was calculated using Cohen's d. Results Eighty-five menus were included in final analyses. There were significant differences between high SES vs. low SES menus for added sugar (‒0.4 g or ‒80%, Cohen's d = 0.78, P < 0.001) and calcium (5.3 mg or 1%, d = ‒0.22, P = 0.001) favoring high SES menus, and sodium (54.1 mg or 48%, d = ‒0.66, P = 0.001) favoring low SES menus. There were no significant differences in nutrient content between city, suburban, town, or rural locales (ps > 0.05). HEI scores did not differ by SES or rurality (ps > 0.05), with mean score and standard deviation of 62.0 ± 4.0 across all schools. Conclusions There were few differences in nutrient content and DQ with minimal clinical significance when comparing middle school lunch menus in Kansas by SES and rurality. Efforts to improve school lunch DQ should focus on all school foodservice operations, not specifically low SES or rural, although these schools may have other foodservice needs outside the scope of this study. Funding Sources None.

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