SEARCH · PubMed Health

Results for “Lunch”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 37 records · Page 2Linked to original sources

PubMed1991

Influences of meal size on post-lunch changes in performance efficiency, mood, and cardiovascular function.

This study examined the effects of the size of the meal on post-lunch changes in attention, mood, blood pressure and pulse. Thirty-five females subjects were tested before and after lunch. One group (n = 12) were than given a normal-sized lunch, another (n = 11) were given a lunch designed to contain 40% more energy than their individual requirement and the third group (n = 12) had a lunch with an energy content 40% less than the estimated requirement. After lunch all groups of subjects reported that they felt more feeble, dreamy and bored, and less alert, excited, clear-headed, energetic, quick-witted, friendly, sociable and elated. However, the size of the meal did not alter the extent of the pre/post-meal differences. Similarly, there was no effect of meal size on pulse rate or blood pressure, although pre/post-meal differences were observed. In contrast, subjects who had a larger lunch than normal made more errors on focussed attention and search tasks (especially the search task) than those who had a normal-sized lunch or one which was smaller than normal.

Adult↗

PubMed2005

High school off-campus lunch policies and adolescent motor vehicle crash risks.

PURPOSE: To examine differences in motor vehicle crash involvement for teenagers in communities with and without school policies enabling teens to drive off campus during lunchtime. METHODS: Comparison of lunchtime motor vehicle crashes involving teen drivers in two North Carolina counties having open-lunch policies with a third county without an open-lunch policy. We also compare crash rates during the before-school period and at all times of the day in the three counties. Data were analyzed by computing rate ratios of teens' involvement in a crash during the three time periods and comparing them among the three counties. RESULTS: Crash rates over the lunch hours were significantly higher for teenagers in the counties with open-lunch policies, despite these counties having no elevated crash risk during other time periods. This resulted in a relative risk of lunchtime crash involvement of 3.10 and 2.98 (95% CI 1.97-4.89 and 1.87-4.74, respectively) compared with the county without an open-lunch policy. Number of vehicle occupants also increased during the lunch hours in the counties with open-lunch policies. CONCLUSIONS: Open-lunch policies contribute to motor vehicle crashes in teenagers and encourage a situation where there are multiple occupants per vehicle, a known risk factor for teenage motor vehicle crashes.

Accidents, Traffic↗

PubMed2003

Fat-sugar see-saw in school lunches: impact of a low fat intervention.

PURPOSE: To determine the long-term effects of a low fat intervention on sugar content in school lunches METHODS: We calculated contributions of total sugars, 6 specific sugars, and selected nutrients in National School Lunch Program meals served in 56 former intervention, 20 randomly selected control schools that had participated 3 years before in a low fat intervention, and 12 additional schools from neighboring school districts that had never been exposed to the intervention, whose goal was the lowering of total fat to under 30% of calories and saturated fat to under 10% calories. Analysis of variance adjusted for region was used to compare treatment groups. Pearson partial correlations controlling for the effects of region and treatment group were used to assess the strength of sugar and fat relationships. RESULTS: Three years after the low fat intervention, former intervention, control and unexposed schools lunches were similar in mean total sugars (25% of calories), and "added" sugars (e.g. sucrose, glucose, galactose, and maltose) at 15% of calories; and differed only in their lactose content. As percent of calories from fat or saturated fat in lunches decreased, that from sugars increased. Lunches that met reduced saturated fat goals were significantly higher than those not meeting goals in percent of calories from sugars both in meals as offered (27.6 +/- 0.3% vs. 26.2 +/- 0.3 SE p =.004) and as served (26.5 +/- 0.4 vs. 23.9 +/- 0.4 p =.009). Lunches meeting reduced total fat goals were significantly higher only in percent of calories from sugars as served. Seventy-five percent of total sugar in lunches offered was from chocolate milk, fruit/fruit juices, and white milk. More "added" sugar came from high micronutrient foods, such as fruit, fruit juices, and chocolate milk than from desserts and entrees. CONCLUSIONS: The existence of a fat-sugar "see-saw" makes it important to emphasize substitutions of fat and saturated fat with starches and fiber in school lunches.

Adolescent↗

PubMed2001

Di(2-ethylhexyl) phthalate contamination of retail packed lunches caused by PVC gloves used in the preparation of foods.

Plasticizer contamination of foods sold in retail packed lunches and set lunches in restaurants was determined by GC/MS. The phthalate esters were as follows: diethyl, dipropyl, dibutyl, dipentyl, dihexyl, butylbenzyl, dicyclohexyl, di(2-ethylhexyl), dioctyl, diisooctyl (mixture of isomers) and diisononyl (mixture). Di(2-ethylhexyl) adipate was also determined. Sixteen packed lunches and ten set lunches were analysed, and in all samples the concentration of di(2-ethylhexyl) phthalate (DEHP) was the highest, at 0.80-11.8 mg/kg in packed lunches and 0.012-0.30 mg/kg in set lunches. The DEHP content of five packed lunches exceeded 1.85 mg, which is the EU tolerable daily intake (TDI) for a person of 50 kg body weight. Foodstuffs that were components of the packed lunches were taken from the factory at each step of preparation and phthalates were determined. For example, chicken contained 0.08 mg/kg DEHP when uncooked, 13.1 mg/kg after frying and 16.9 mg/kg after packing. Disposable PVC gloves used in the preparation of foods were apparently the source of high DEHP concentrations. The gloves used during cooking or packaging were sprayed with 68% (w/w) ethanol to sterilize them. PVC gloves from the factory contained 22 or 41% by weight of DEHP. To confirm the link with the contamination problem, samples of boiled rice, croquette and boiled dry radish were handled in the laboratory with PVC gloves containing 30% (w/w) DEHP. DEHP migration levels of 0.05 mg/kg in rice or 0.33 mg/kg in croquette, and 11.1 mg/kg in radish were found. The alcohol sprayed onto the gloves increased the migration of DEHP to 2.03 mg/kg in rice, 2.45 mg, kg in croquette, and 18.4 mg/kg in radish.

Diethylhexyl Phthalate↗

PubMedDate not supplied

Absorption characteristic of breakfast determines insulin sensitivity and carbohydrate tolerance for lunch.

To test the hypothesis that prolonging absorption of breakfast might improve the glucose tolerance of the subsequent meal served at lunch, normal male volunteers were administered the same carbohydrate in either a rapidly absorbed (sucrose, S) or slowly absorbed (sucrose with guar, S + G) form for breakfast (0800) and lunch (1145). Area under the curve (AUC) for glucose did not differ for S at breakfast vs. S + G at breakfast, although AUCinsulin for S at breakfast was greater than that for S + G at breakfast (3389 +/- 608 vs. 1523 +/- 246 microU.min.ml-1, P less than .002). Plasma glucose and insulin profiles for the two breakfast meals differed markedly. Once S was ingested, plasma glucose and insulin returned to baseline after 120 and 160 min, respectively. However, once S + G was ingested, plasma glucose and insulin were still significantly above baseline values after 180 min. When S was eaten for breakfast, AUCglucose for lunch was similar to that for breakfast, regardless of whether lunch consisted of S or S + G. However, if S + G was eaten for breakfast, AUCglucose for S + G or S at lunch was 44% (P less than .005) and 75% of that for breakfast, respectively. Only one of five subjects who ingested S + G for breakfast failed to exhibit a fall in AUCglucose when S was eaten for lunch. The beneficial effect of prolonged absorption of breakfast on the glucose tolerance of lunch was not observed if the timing of lunch was delayed by 2 h (i.e., served at 1345).(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗

PubMed1993

Children's lunch intake: effects of midmorning snacks varying in energy density and fat content.

To determine the effects of preloads differing in energy density and fat content on subsequent lunch intake, 24 preschool children consumed 113 g ice-cream preloads as mid-morning snacks (containing 0, 12, or 18 g of fat, and 4 g of protein), followed nearly 2 h later by an ad libitum lunch consisting of a variety of foods. A fat-free baseline preload, consisting of dry cereal and apple juice, was also included. The baseline, fat-free, medium and high-fat preloads contained 334, 740, 953, and 1150 kJ per serving. All three ice-cream preloads produced significant but equivalent suppression of ad libitum lunch intake relative to baseline; lunch intake was not related to the fat content or energy density of the ice-cream preloads. Compensation at lunch was not macronutrient specific; children did not increase their fat intake at lunch following the fat-free preload. As energy and fat content of the preloads increased, children consumed significantly fewer foods at lunch, confirming previous findings. These changes in the variety of foods consumed were related to preference: regardless of preload, children continued to consume their preferred foods, while non-preferred foods tended to be eliminated following the higher energy preloads. Because compensation for energy was incomplete, energy intake of meals plus snacks increased with the energy content of the preload. Additional research is required to determine whether manipulating the fat and energy content of snacks produces similar effects when the unit of analysis is the child's total daily diet, rather than a single meal.

Child Nutritional Physiological Phenomena↗

PubMed2005

Competitive foods increase the intake of energy and decrease the intake of certain nutrients by adolescents consuming school lunch.

OBJECTIVE: To determine the influence of competitive foods on energy and nutrient intakes of adolescents participating in a school lunch program. DESIGN: Weighed plate waste data were used to assess the energy and nutrient consumption from school lunch menus items and competitive food items chosen and consumed by adolescents. The two test groups were students choosing competitive foods and those choosing no competitive foods. SUBJECTS/SETTING: Participants were sixth-grade students aged 11 to 13 years purchasing lunch in three public middle school cafeterias in Franklin County, KY (n=493 for no competitive foods and n=250 for competitive foods). The data were collected over 24 days in 2 school years. STATISTICAL ANALYSES PERFORMED: Significant differences between the competitive foods and no competitive foods groups were determined using frequency and analysis of variance procedures. RESULTS: The data indicate that sixth-grade adolescents consumed energy and other nutrients (except iron) at significantly lower than recommended levels; one third of students purchasing school lunch also purchased competitive food items; competitive foods purchasers reduced their school lunch servings, portion weight and/or item selection and increased school lunch item plate waste, resulting in lower intakes of energy (400 kcal vs 530 kcal for no competitive foods), calcium (300 mg vs 362 mg for no competitive foods), and vitamin A (77 retinol equivalents vs 113 retinol equivalents for no competitive foods) from the school lunch; and competitive foods supplied more than one third of total energy for the meal. CONCLUSIONS: These data will enable school cafeteria planners to develop menus that include more nutritious foods, snacks, and drinks instead of the currently available competitive foods.

Adolescent↗

PubMed1992

Nutrient contribution of the school lunch program: implications for healthy people 2000.

Cardiovascular disease-related nutrients were quantified in a school lunch program over a 15-year period. Methods included 24-hour dietary recall, menu weights, and recipe analysis. School lunch was eaten by 93% of students. School lunches provided 23% of daily kilocalories and 24%, 29%, and 20% of daily fat, protein, and carbohydrate intake, respectively, saturated fat and cholesterol from school lunch were 27% and 24% of daily total. School lunch provided 7% of daily sucrose and 32% of daily sodium. Children not eating school lunch had significantly greater polyunsaturated (p less than .001), carbohydrate (p less than .05), and sucrose (p less than .001) intakes. Though the school lunch contributed less than one-third of daily total nutrients, intakes of diet components related to cardiovascular disease risk were excessive. Sixty percent to 80% of children exceed daily total fat, saturated fat, cholesterol, and sodium intakes over recommended levels. Schools can influence childhood cardiovascular disease risk by providing students healthier foods, with education to promote positive lifestyles.

Adolescent↗

PubMed2003

[Utilization of school lunch dietary data to estimate theoretical maximum daily intake (TMDI) of selected pesticide residues].

OBJECTIVES: The theoretical maximum intake values of pesticides by body weight (TMI) were estimated for school children and the differences in district and age-group were compared. Furthermore TMI values for children (7-11 years old) were calculated from Japanese National Nutrition Survey (NNS) data. Our TMI values for school children were compared with those from NNS data and evaluated to assess whether our values were appropriate for use in the calculation of theoretical maximum of daily intake (TMDI) of the pesticides. METHODS: The TMI values of pesticides for children were estimated using the intake amounts of agricultural products calculated from school lunch data in three elementary school districts (in Hyogo, Tokyo and Yamagata prefectures) and the survey of data from meals at home. Furthermore, TMI values for children (7-11 years old) were estimated from NNS data relating to agricultural products intake. Target pesticides for TMI calculations were chlorpyrifos, cyhalothrin, fenbutatin oxide, malathion, meltribuzin, oxamyl, permethrin and vamidothion. RESULTS: TMI of malathion from school lunch data corresponded to 58% of ADI and was too large for exposure from one meal in comparison to other pesticides (8-24%). Our estimations of TMI of chlorpyrifos, cyhalothrin, oxamyl and vamidothion in the school lunches were smaller than those from the NNS data. However TMI of malathion calculated from the school lunch data was larger than that from the NNS data. TMI of fenbutatin oxide, meltribuzin and permethrin from the school lunch data were similar to those from the NNS data. CONCLUSIONS: The TMI values for children in three districts depended upon the agricultural products used in school lunches. Even though the survey methods differed between the NNS's and our data, the TMI values closely corresponded. We concluded that the school lunch data might compensate for the lack of NNS data in order to estimate more appropriate TMDI for children's ingestion of agricultural products.

Child↗

PubMed1996

Breakfasts with different fiber and macronutrient contents do not differentially affect timing, size or microstructure of the subsequent lunch.

The effects of four equienergetic breakfasts with varying fiber and macronutrient contents on hunger and satiety ratings, on subsequent lunch intake, and on postprandial carbohydrate and fat metabolism were investigated in normal weight male subjects in two experiments, in which lunch was offered at a predetermined time (Experiment 1) or in which the subjects were free to choose when to eat lunch (Experiment 2). Consumption of either a commercially available high fiber cereal (HFC, 10% fiber), a medium fiber cereal (MFC, 7% fiber), a low fiber cereal (LFC, 3% fiber), or a standard continental breakfast (0% fiber) on nonconsecutive days did not differentially affect hunger and satiety ratings, the size or microstructure of the subsequent lunch, and the breakfast to lunch intermeal interval (in Experiment 2). Plasma concentrations of glucose, lactate, and insulin increased more after the LFC breakfast than after the other breakfast varieties. A reactive postprandial hypoglycaemia occurred after the LFC breakfast, shortly before lunch. The plasma concentrations of fat metabolites (triglycerides, free fatty acids, beta-hydroxybutyrate) and of glucagon were not differentially affected by the breakfast varieties. The results are consistent with the assumption that energy content of a meal is the major determinant of subsequent energy intake in man and the fiber content and macronutrient composition have only a modulating effect.

3-Hydroxybutyric Acid↗

PubMed2004

Understanding barriers to implementing quality lunch and nutrition education.

Food services and nutrition education are priorities for the Coordinated School Health Program in Massachusetts, which is a CDC funded partnership between the Massachusetts Departments of Education and Public Health. Despite funding and resources provided by governmental and non-governmental agencies, schools are facing barriers in effectively creating a healthy nutritional environment. A qualitative survey was conducted to understand barriers to implementing quality lunch and nutrition education programs perceived by superintendents, principals, food service directors, nurses, and health educators in Massachusetts. The results suggest that while funding can initially enable schools to provide quality lunch, but without changes in students' preference for unhealthy food and parental and community involvement in fostering students' healthy eating behavior, the lunch programs cannot achieve a sustainable success. Lack of opportunity for communication among food service staff, health educators, and teachers appears to hinder the coordination necessary to promote school lunch as well as school-wide nutrition education. Respondents acknowledged that the state's academic assessment system is the priority issue in their schools, but expressed that the interests and initiatives of superintendents and principals in the lunch and nutrition education programs can be enhanced. Overall, the results suggest that successful implementation of quality lunch and nutrition education programs require not only the collaborative efforts of school administration and staff but also the support of parents, community, and the mass media.

Child↗

PubMed2005

Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects.

BACKGROUND: Whey proteins have insulinotropic effects and reduce the postprandial glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids and the incretin hormones seem to be involved. OBJECTIVE: The aim was to evaluate whether supplementation of meals with a high glycemic index (GI) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects. DESIGN: Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast (white bread) and subsequent high-GI lunch (mashed potatoes with meatballs). The breakfast and lunch meals were supplemented with whey on one day; whey was exchanged for lean ham and lactose on another day. Venous blood samples were drawn before and during 4 h after breakfast and 3 h after lunch for the measurement of blood glucose, serum insulin, glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide 1 (GLP-1). RESULTS: The insulin responses were higher after both breakfast (31%) and lunch (57%) when whey was included in the meal than when whey was not included. After lunch, the blood glucose response was significantly reduced [-21%; 120 min area under the curve (AUC)] after whey ingestion. Postprandial GIP responses were higher after whey ingestion, whereas no differences were found in GLP-1 between the reference and test meals. CONCLUSIONS: It can be concluded that the addition of whey to meals with rapidly digested and absorbed carbohydrates stimulates insulin release and reduces postprandial blood glucose excursion after a lunch meal consisting of mashed potatoes and meatballs in type 2 diabetic subjects.

Adult↗

PubMed1999

Ethnic and gender differences in request for and use of low/non-fat foods in bag lunches.

This study examined ethnic and gender differences in frequency of use and request for low-fat or non-fat foods in bag lunches, while controlling for socioeconomic status. Questionnaires were completed by 1,678 middle school students and their parents (72% response). Ethnic distribution included White (51%), Latino (17%), Asian (11%), Multi-ethnic (11%), and African American (8%). Forty-five percent of students (N = 712, 59% female) brought lunch to school a mean of 3.6 (SD = 1.5) days per week. Boys brought lunch more often (M = 3.8 days/week vs. 3.4, respectively), yet requested less low-fat foods than girls. Whites brought lunches with the most low/non-fat items. Ethnic differences also were found in the use of seven specific bag lunch foods and whether these items were regular or low-fat. Because of ethnic and gender differences, different strategies for reducing fat in bag lunches are needed for different groups.

Adolescent↗

PubMed1992

Effects of breakfast and caffeine on performance and mood in the late morning and after lunch.

The aim of the present study was to examine the effects of breakfast and caffeine on performance, mood and cardiovascular functioning in the late morning and after lunch. Forty-eight subjects were tested at 07.45 and subjects then assigned to one of the four conditions formed by combining caffeine and breakfast conditions. Subjects in the caffeine condition were given a dose of 4 mg/kg, the caffeine manipulation being double blind. At 11.15 subjects were given another coffee (subjects remained in the same caffeine condition) and had lunch at 12.30. Performance was examined prior to lunch (11.30) and after lunch (14.00). Effects of breakfast on recognition memory (lower false alarm rate) and logical reasoning (reduced accuracy) were found in the late morning but not after lunch. However, a semantic processing task was performed more slowly by the breakfast group after lunch. Caffeine improved performance on a sustained attention task, the logical reasoning task and semantic memory task. Subjects given caffeine also reported greater alertness and feelings of well-being, whereas the effects of breakfast on mood changed from the late morning to early afternoon. Few interactions between breakfast and caffeine conditions were obtained.

Adult↗

PubMed1987

[Cervicobrachial disorders in school-lunch female cooks].

To clarify the relationship between the cervicobrachial disorders in the school-lunch female cooks and number of lunch, 15 elementary school-lunch cooks of O town whose quorum were observed by the standard of the Ministry of Education, Science and Culture and 19 cooks of M town whose quorum was one more than the standard were examined medically and their work conditions were also investigated. Results were as follows: 1) There were significantly (p less than 0.01) more cooks medically classified as "Normal (A)" in M town than in O town. Conversely, cooks classified as "Need therapy (C)" were more numerous in O town (p less than 0.01) than in M town (p less than 0.05). 2) In clinical findings prevalence rates such as median nerve extension test, cinesalgia in the neck, tenderness (flexor tendon of the lst finger of the hand, trapezius muscle, rhomboid muscle, teres minor muscle, brachioradial muscle) were higher in O town cooks than in M town cooks significantly (p less than 0.05). Complaint rates of the subjective symptoms or activities of daily living such as "pain in the neck," "pain in the arms," "want to lie down at free time" were higher in O town cooks than those in M town cooks significantly (p less than 0.05). 3) Average numbers of lunch and classes per cook were 137 lunch and 3.3 classes for O town cooks, and 114 and 2.9 for M town cooks, respectively. The average number of lunch of two towns were significantly different (p less than 0.05).(ABSTRACT TRUNCATED AT 400 WORDS)

Adult↗

PubMed1998

Effects of milk or water on lunch intake in preschool children.

In Sweden, milk and milk products are important sources of daily energy intake but the role of milk with preschool lunch meals has been debated frequently and water is often alternatively given today. We studied the effects of milk or water on lunch energy intake. Water or milk alternatively was served in a controlled, within-subject design on 12 occasions to 36 children aged 4-6 years, and energy intake was analysed at an individual level in three typical preschool lunches with a varying degree of preference among the children. When milk was given with the meals, a mean additional energy intake of 17% (p<0.0001) was found. The pattern was similar among boys and girls and irrespective of the lunch dish served. However, for the least preferred dish (fish with potatoes) milk helped to increase the energy intake by 26%. Physical activity measured as MET units (energy expenditure/body weight), atmosphere at the table as registered by a three-graded scale, and meal duration did not differ with meals or milk/water. Milk with preschool lunch meals seems to be a significant source of energy to achieve nutritional goals for this group of children.

Animals↗

PubMed1997

Impact of gender, ethnicity, meal component, and time interval between eating and reporting on accuracy of fourth-graders' self-reports of school lunch.

OBJECTIVE: To validate fourth-graders' self-reports of school lunch by comparing their reports to lunch observations, and to determine the impact on accuracy of gender, ethnicity, meal component, and time interval between eating and reporting. DESIGN: Students were randomly selected, observed eating lunch, and interviewed the same day, next day, or Monday regarding Friday's lunch. Accuracy of reporting items was determined by tallying matched foods (items reported and observed), phantom foods (items reported but not observed), and omitted foods (items not reported but observed). Accuracy of reporting amount eaten was determined by calculating absolute and arithmetic differences. SUBJECTS: Subjects were 260 students: 89 same-day, 148 next-day, and 23 Monday recalls; 59 whites (30 boys) and 201 blacks (103 boys) from four schools. STATISTICAL ANALYSES: Rates for matched, phantom, and omitted foods; analysis of variance; Friedman's nonparametric analog of analysis of variance; Student-Newman-Keuls' post hoc comparisons. RESULTS: In regard to reporting items, the respective rates for matched, phantom, and omitted foods were 84%, 5%, and 16% for same-day recalls; 68%, 13%, and 32% for next-day recalls; and 38%, 48%, and 62% for Monday recalls. Rates for omitted and phantom foods were higher for Monday recalls than for next-day recalls, which were higher than for same-day recalls (P < .05 for all). In regard to reporting amounts, analysis by gender, ethnicity, and time interval failed to yield significant main or interaction effects. When children correctly reported items eaten, they were quite accurate in reporting amounts eaten. Omitted food rates were lowest for beverage, followed by entree, and highest for miscellaneous and condiment. APPLICATIONS: Even under the best conditions (ie, reporting within 90 minutes after eating school lunch), children have difficulty accurately reporting what they have eaten. As the time interval between eating and reporting increases, accuracy decreases markedly. Techniques that improve reporting of items eaten should result in improved accuracy of reporting amounts eaten.

Analysis of Variance↗

PubMed1993

School lunch: a comparison of the fat and cholesterol content with dietary guidelines.

OBJECTIVE: To compare the fat and cholesterol content of the foods offered and selected in an elementary school lunch program with current dietary guidelines. DESIGN: For 105 school days we recorded the food items selected by elementary school students in an entire school district (262,851 meals) who were given a choice between two entrees. The nutrient content of foods was assessed with a computerized nutrient data base supplemented by the food manufacturers' data. SETTING: Sixteen elementary schools in the Bellevue (Washington) School District. PARTICIPANTS: The number of students eating school lunch averaged 2500 per day, of whom 25% were from households with incomes less than 185% of poverty. INTERVENTION: None. MAIN OUTCOME MEASURES: We determined the nutritional content of the average meal selected; the proportion of days when one of the two offered entrees met fat and cholesterol guidelines; and the proportion of children selecting the entrees that met the guidelines. RESULTS: The average lunch selected had 35.9% of calories from total fat and 12.6% from saturated fat, exceeding the guidelines of 30% and 10%, respectively. Lunch contained an average of 57 mg cholesterol (106 mg/1000 kcal) and met guidelines. One of the two daily entree choices met guidelines for both total fat and saturated fat on 20% of days, and met both fat and cholesterol guidelines on 14% of days. When available, entrees meeting the fat guidelines were chosen by 37% of students, and entrees meeting both fat and cholesterol guidelines were chosen by 34% of students. CONCLUSIONS: In this school district the average lunch selected did not meet the current guidelines for dietary fat; when given the choice, more than one third of students selected the entrees that met these guidelines.

Child↗