Influence of menu planning strategies on the nutrient composition of Texas school lunches

摘要

The School Meals Initiative (SMI) for Healthy Children revolutionized the National School Lunch and School Breakfast Programs by incorporating the Dietary Guidelines for Americans into menu standards. Each year US schools renew their commitment to a specific menu planning strategy and information concerning the nutrient composition of meals planned using each approach is of value. The sample was Child Nutrition Programs (CNP) in Texas that participated in National School Lunch Program between 1999 and 2001. Dietitians visited 122 CNP to collect meal data that were analyzed. Four menu options were evaluated: Nutrient Standard Menu Planning (NSMP), Assisted Nutrient Standard Menu Planning (ANSMP), traditional Food-Based Menu Planning (FBMP) and enhanced FBMP. All met SMI standards for energy, protein, calcium, iron, and vitamins A and C, only NSMP/ANSMP met requirements that fat provide less than or equal to 30% of total energy and saturated fat < 10%. Enhanced FBMP more closely met SMI for total and saturated fat and provided more energy, iron and fiber than traditional FBMP. Although NSMP/ ANSMP appeared more successful in reducing fat, not all schools are in a position to adapt the computerized analysis required by this option. Schools using food-based strategies should consider the greater health promoting potential of the enhanced FBMP.