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PubMed1995

Meals offered in the National School Lunch Program and the School Breakfast Program.

This paper presents findings from the School Nutrition Dietary Assessment Study on the meals offered to students under the National School Lunch Program (NSLP) and the School Breakfast Program (SBP). On average, NSLP lunches provide the program goal of at least one-third of the recommended dietary allowance (RDA) for most nutrients. The average amounts of total fat and saturated fat as a percentage of food energy in NSLP lunches, however, exceed the Dietary Guidelines' goals. The amount of sodium exceeds National Research Council (NRC) recommendations, but the amount of cholesterol is within the recommended range. With the exception of food energy, SBP breakfasts on average provide the program goal of at least one-fourth of the RDA. They are close to the Dietary Guidelines' goal for total fat, but exceed it for saturated fat. SBP breakfasts provide amounts of cholesterol that exceed the recommendations.

Adolescent↗

PubMed1995

Participation in the National School Lunch Program and the School Breakfast Program.

This paper uses student-level data from the School Nutrition Dietary Assessment Study to examine participation in the National School Lunch Program (NSLP) and the School Breakfast Program (SBP). Among students attending schools offering the relevant program, the NSLP participation rate is 56% and the SBP participation rate is 19%. Students who are certified for free or reduced-price meals are more likely than noncertified students to participate in either program. Among noncertified students, participation is negatively related to meal price. NSLP participation is less likely when the lunch offered contains < 32% of food energy from fat, suggesting that policies designed to drastically reduce the fat in NSLP lunches would also reduce participation. However, the fat content could be reduced somewhat below its current mean amount of 38% of food energy without affecting participation. Finally, the availability of the SBP does not appear to influence the likelihood of students eating breakfast.

Adolescent↗

PubMed1995

Dietary effects of the National School Lunch Program and the School Breakfast Program.

In this paper we use 24-h dietary recall data to assess the dietary effects of participation in the National School Lunch Program (NSLP) and the School Breakfast Program (SBP). After adjustment for differences in characteristics between NSLP participants and nonparticipants, NSLP participation is associated with higher lunch intakes of vitamin A, calcium, and magnesium, and a lower intake of vitamin C. Although mean intakes of other key dietary components such as food energy, iron, cholesterol, and sodium are higher for NSLP participants than for nonparticipants, these differences appear to be due to underlying differences in unobserved characteristics (eg, food preferences, appetites, or food energy needs) rather than to the NSLP. Both at lunch and over 24 h, NSLP participation is associated with consumption of a higher percentage of food energy from fat and saturated fat. SBP participation is associated with higher breakfast intakes of food energy, calcium, riboflavin, phosphorus, and magnesium, and with a higher percentage of breakfast food energy from fat and saturated fat, and a lower percentage of food energy from carbohydrate.

Adolescent↗

PubMed1992

Achievement of school lunch system for the promotion of health of children in Japan.

In Japan, the modern school lunch system was improved after the establishment of the school lunch law in 1954, and now over 98% of boys and girls in primary schools and over 85% of junior high school pupils have lunch at their schools. In this report, the beneficial effect of this system is pointed out. This system contributes to an improvement of the physical condition of these children and it is very effective for improving the relationship between teachers and children. Knowledge concerning food, nutrition and food hygiene has also improved.

Food Services↗

PubMed1984

[Studies on health hazards among cooks providing school lunch service. Report 1. The influence of working conditions in central and school kitchens prevalence of health hazards].

Since the School Lunch Law was enacted in 1954, the school lunch program in Japan has seen rapid development, mainly in compulsory schools. Eighty-four percent of all pupils in compulsory schools are fed lunch, and nearly half of the meals are provided by the central kitchen system. There has been much criticism of the central kitchen system concerning the quality of the meals. Recently, it has been demonstrated that many cooks suffer from musculo-skeletal symptoms in their necks, shoulders, arms and lower backs. This paper discusses the relationship between the cooking work load and health hazards by comparing the tasks of cooks in the central kitchen system with those of cooks in individual school kitchens. All the female cooks in one prefecture were queried by a mail survey method. The respondents totalled 1,428 (response rate 68%). Of this number, 186 work in 15 central kitchens (group C) and the other 1,242 work in 401 school kitchens (group S). In addition physical examinations were carried out on cooks who registered serious complaints in the questionnaires and on those who wanted to undergo the examination. The results are as follows: The work load in the central kitchens is greater than that in the school kitchens. Both groups C and S complained of cervicobrachial symptoms and low-back pain as frequently as other workers already reported to be in a high risk of these hazards. Group C suffer from these hazards more frequently and seriously than group S. Group C assigned "carrying heavy objects" as a cause of low-back pain and cervicobrachial symptoms more frequently than group S. This was related to the difference in numbers of meals served by groups C and S. As a result of the physical examination, serious cases of cervicobrachial disorders and/or low-back pain were found more frequently among cooks who had serious complaints than among other examinees. It was concluded that these results demonstrated a positive relationship between the cooking work load and the development of health hazards. Therefore, if we wish to protect cooks from these hazards, it is not advisable to maintain the current central kitchen system.

Adult↗

PubMed2005

[Assessment of lunch served in the Workers' Food Program, Brazil].

OBJECTIVE: In the light of the Workers' Food Program (WFP) growth and its recent review of nutritional parameters regulations, the study aimed at evaluating food intake in WFP through dietary assessment of lunch served in the program and workers' nutritional status. METHODS: A cross-sectional study was carried out in a representative sample of workers in Brasilia, Federal District, Brazil. A total of 1,044 subjects who had lunch at 52 food and nutrition units were evaluated. Social-economic and demographic data were collected as well as anthropometric measures for calculating the Body Mass Index. Food intake was assessed by dish weight and direct observation of dish composition. RESULTS: Of all subjects, 43% had excess weight, 33.7% were overweight and 9.3% were obese. Males were most affected. Median lunch energy intake was 515 kcal in women and 736 kcal in men. Median dietary fiber intake was 6.0 g among women and 8.3 g among men, and median cholesterol intake was over 90 mg among subjects with excess weight. CONCLUSIONS: The results indicate that the study population who is often seen as healthy is at nutritional risk. Workers in WFP should be targeted for health promotion strategies using especially nutritionists' skills as educators.

Adult↗

PubMed1975

Comparison of Type A and nutrient standard menus for school lunch. I. Development of the nutrient standard method (NSM).

Methodology was developed for planning school lunch menus which meet a specific nutrient standard. The method considered nine indicator nutrients plus calories and percentage of calories coming from fat. The nutrient composition of approximately 625 school lunch menu items were calculated using Agriculture Handbook No. 8 data. All nutrient data were converted to bead units which were summed on an abacus until the meal requirements were met. Preliminary testing of the method showed it to be usable by school lunch menu planners and provided menus meeting certain minimal nutrient constraints. After the test, suggested modifications were incorporated into the method to enhance its use. The method is described and a sample week's given.

Adolescent↗

PubMedDate not supplied

Low glycemic index lunch on satiety in overweight and obese people with type 2 diabetes.

Several studies have shown that isocaloric diets have different effects on satiety. The aim of the present study was to compare the effect of lunches with different glycemic indexes (GI) in type 2 diabetics. Ten men and women with type 2 diabetes participated in the study. Subjects were given two experimental lunches with glycemic indexes of 43 and 88. Visual analogue rating scales were completed before and after each experimental meal periodically to record subjective feelings of satiety. Satiety Area Under the Curve was 1024 +/- 160 mm after the low GI diet and 711 +/- 190 mm after the high GI diet. Eating a lunch with a low GI index resulted in higher satiety perception. These results suggest the need to promote culturally based combined foods with high fiber and low GI. This approach might contribute to the prevention of obesity by increasing the perception of satiety while also improving metabolic control of diabetics. In addition, this is a low cost approach for people with limited financial resources.

Adult↗

PubMed1995

Factors affecting students' participation in the Cincinnati public schools lunch program.

This study reports high school students' attitude toward the school lunch program. Students were randomly selected to participate in a study of factors affecting school lunch participation in the Cincinnati Public Schools (N = 1,804). Using a questionnaire, students were asked their opinions, feelings, and attitudes toward the program. Results showed that the quality and variety of food offered were significant factors affecting the students' decision to participate. The length of the lunch period and the amount of time spent waiting in line also were significant factors.

Adolescent↗

PubMedDate not supplied

Investigation of a staphylococcal food poisoning outbreak in a centralized school lunch program.

The trend in many communities toward centralized school lunch preparation potentially increases the risk of foodborne illness. Foods often are prepared long before serving and may be distributed to satellite schools by persons with little formal training in safe techniques of food preparation or food service. In May 1990, an outbreak of staphylococcal food poisoning occurred in elementary schools in a Rhode Island community participating in such a program. In the investigation of the outbreak, students in schools that reported cases were interviewed. Food preparation, handling, and distribution were reviewed. At School E, 662 lunches were prepared and distributed to 4 additional schools (schools A-D). Schools A and B accounted for nearly all cases of the food poisoning, with rates of 47 percent and 18 percent. Eating ham increased the risk of illness (62 percent of those consuming ham and 3 percent of those who did not, relative risk = 18.0, 95 percent confidence interval = 4.0, 313.4). Large amounts of Staphylococcus aureus were cultured, and preformed enterotoxin A was identified in leftover ham. A food handler, who tested positive for the implicated enterotoxic strain S. aureus, reported having removed the casings from two of nine warm ham rolls 48 hours prior to service. Because of improper refrigeration, prolonged handling, and inadequate reheating, the ham was held at temperatures estimated at 10-49 degrees Celsius (50-120 degrees Fahrenheit) for a minimum of 15 hours. The potential for larger outbreaks prompted a statewide training program in safe food preparation for school lunch personnel, which may have applications for other communities.

Child↗

PubMedDate not supplied

Changes in the nutrient content of school lunches: results from the CATCH Eat Smart Food service Intervention.

BACKGROUND: The Child and Adolescent Trial for Cardiovascular Health (CATCH) tested the effectiveness of a multilevel intervention aimed at promoting a healthful school environment and positive eating and physical activity behaviors in children. The CATCH Eat Smart Program targeted the school food service staff and aimed to lower the total fat, saturated fat, and sodium content of school meals. METHODS: The Eat Smart intervention was conducted in 56 intervention schools over a 2(1/2)-year period.+Five consecutive days of school menu, recipe, and vendor product information were collected from intervention and control schools at three intervals, Fall 1991, Spring 1993, and Spring 1994, to assess the nutrient content of school menus as offered. RESULTS: There was a significantly greater mean reduction in the percentage of calories from total fat (adjusted mean difference -4.1%; P < 0.0001) and saturated fat (adjusted mean difference -1.3%; P = 0.003) in intervention compared with control schools from baseline to follow-up. Although the sodium content of school lunches increased in both conditions, the mean increase was significantly lower in intervention schools (adjusted mean difference -89 mg; P = 0.034). There were no statistically significant differences for total amounts of cholesterol, carbohydrate, protein, dietary fiber, total sugars, calcium, iron, vitamin A value, and vitamin C. Average total calories decreased significantly; however, the mean total calories (683 kcal) for intervention schools remained above one-third of the Recommended Dietary Allowances for this age group. CONCLUSIONS: The CATCH Eat Smart intervention successfully lowered the total fat and saturated fat content of school lunches as offered, while maintaining recommended amounts of calories and essential nutrients.

Adolescent↗

PubMed1995

Disguised protein in lunch after low-protein breakfast conditions food-flavor preferences dependent on recent lack of protein intake.

As in the conditioning of appetite for protein in the rat, human preference for and intake of a food at lunch was increased when the flavor of that food was paired with an adequate supply of protein, following a breakfast lacking in protein. Men and women rated their preferences for two flavors in tasted foods (soup and cornflour dessert) on test days before and after a day when one flavor was eaten in very low protein food and another day with a different flavor eaten in food containing protein, but with minimal sensory differences between these foods. Subjects given a low-protein drink preload preferred the protein-paired flavor, while those receiving a high-protein drink did not. In a second experiment, preferences were measured by intake as well as ratings, and the difference in amount of protein between high- and low-protein lunches was increased. By both measures, relative preference for high-protein-paired dessert flavors increased from before to after pairing. The increase in intake preference ratio for the protein-paired flavor was abolished by a high-protein preload. Thus, people have a learning mechanism whereby a lack in protein intake comes to cue the selection of protein-rich foods that are not known to be such, and/or loading with protein might trigger avoidance specifically of a high-protein diet.

Adolescent↗

PubMed1996

Conditioned flavour preferences reinforced by caffeine consumed after lunch.

Caffeine-consuming adult males and females were divided into two groups, those who regularly consumed a caffeinated drink after lunch ("users" n = 21) and those who did not ("nonusers" n = 23). After lunch on weekdays during a 2-week conditioning period, these subjects consumed a novel flavoured fruit juice drink paired with either a caffeine (100 mg) or a placebo capsule. Preferences for this "target" drink and six other novel-flavoured fruit juice drinks were assessed before and then after 5 and 10 conditioning trials. The users showed a significantly greater increase in preference for the caffeine-paired target drink than for the placebo-paired target drink, whereas the nonusers showed a slight trend in the opposite direction. These changes in preference did not generalise to the nontarget drink flavours. For habitual postlunch caffeine users, caffeine alleviated the postlunch dip in mood experienced by those in the placebo condition. Thus, the increase in preference for the caffeine-paired target drink was consistent with the improved mood state that resulted from caffeine consumption. It is unlikely, however, that the subjects were aware of this relationship. These results provide strong evidence for the existence of a reinforcing effect of caffeine, which probably plays a significant role in the acquisition of preferences for caffeine-containing drinks.

Adolescent↗

PubMed2004

Salad and satiety: energy density and portion size of a first-course salad affect energy intake at lunch.

OBJECTIVE: We tested the effect on meal intake of varying the energy density and portion size of a compulsory first-course salad. DESIGN: The study used a randomized crossover design. SUBJECTS/SETTING: Forty-two women from the State College, PA, university community ate lunch in the laboratory once per week for 7 weeks. INTERVENTION: Lunch comprised one of six first-course salads, or no salad in the control condition, followed by a main course of pasta. Subjects were required to consume the entire salad, but ate as much pasta as they wanted. The salads varied in energy density (0.33, 0.67, or 1.33 kcal/g) and portion size (150 or 300 g). The energy density of the salad was reduced by changing the amount and type of dressing and cheese. MAIN OUTCOME MEASURES: Energy intake and ratings of hunger, satiety, and food characteristics were measured. STATISTICAL ANALYSES PERFORMED: Outcomes were analyzed using a linear mixed model with repeated measures. RESULTS: Compared with having no first course, consuming the low-energy-dense salads reduced meal energy intake (by 7% for the small portion and 12% for the large), and consuming the high-energy-dense salads increased intake (by 8% for the small portion and 17% for the large). When two salads with the same number of calories were compared, meal intake was decreased when the large portion of the lower-energy-dense salad was consumed. CONCLUSIONS: Eating a low-energy-dense first course enhances satiety and reduces meal energy intake. Consuming a large portion of a low-energy-dense food at the start of a meal may be an effective strategy for weight management.

Adult↗

PubMed2002

Low accuracy and low consistency of fourth-graders' school breakfast and school lunch recalls.

OBJECTIVE: To determine the accuracy and consistency of fourth-graders' school breakfast and school lunch recalls obtained during 24-hour recalls and compared with observed intake. DESIGN: Children were interviewed using a multiple-pass protocol at school the morning after being observed eating school breakfast and school lunch. SUBJECTS: 104 children stratified by ethnicity (African-American, white) and gender were randomly selected and interviewed up to 3 times each with 4 to 14 weeks between each interview. STATISTICAL ANALYSIS: Match, omission, and intrusion rates to determine accuracy of reporting items; arithmetic and/or absolute differences to determine accuracy for reporting amounts; total inaccuracy to determine inaccuracy for reporting items and amounts combined; intraclass correlation coefficients (ICC) to determine consistency. RESULTS: Means were 51% for omission rate, 39% for intrusion rate, and 7.1 servings for total inaccuracy. Total inaccuracy decreased significantly from the first to the third recall (P=0.006). The ICC was 0.29 for total inaccuracy and 0.15 for omission rate. For all meal components except bread/grain and beverage, there were more omissions than intrusions. Mean arithmetic and absolute differences per serving in amount reported for matches were -0.08 and 0.24, respectively. Mean amounts per serving of omissions and intrusions were 0.86 and 0.80, respectively. APPLICATIONS/CONCLUSIONS: The low accuracy and low consistency of children's recalls from this study raise concerns regarding the current uses of dietary recalls obtained from children. To improve the accuracy and consistency of children's dietary recalls, validation studies are needed to determine the best way(s) to interview children.

Child↗

PubMed2003

Comparison of lunch and bedtime NPH insulin plus mealtime insulin Lispro therapy with premeal regular insulin plus bedtime NPH insulin therapy in type 2 diabetes.

AIM: Nonfasting plasma glucose is claimed to be a better marker of diabetic control than fasting plasma glucose in type 2 diabetes. In this study we compared the efficacy and safety profile of two different intensive insulin treatment strategies in patients with uncontrolled type 2 diabetes despite using a twice-daily insulin regimen. METHODS: We studied 60 insulin-treated patients who had uncontrolled type 2 diabetes. The study was a 6-month, open-label, randomised, parallel clinical trial conducted in two diabetes centres. The main end-points for analysis were weekly self-monitored blood glucose readings, HbA1c levels, total daily insulin dose, weight gain and the number of hypoglycaemic episodes. RESULTS: The breakfast 2-h, lunch 2-h and dinner 2-h postprandial glucose values and pre-dinner glucose values were significantly lower in the Lispro group than the regular insulin group. The HbA1c value at the end of the study was significantly lower in the Lispro group (7.3 +/- 0.7%) compared with the regular insulin group (7.7 +/- 0.7%; P<0.05). Mean insulin doses were similar in the treatment groups initially and at the end. There was a statistically significant increase in insulin dose in both groups from baseline to the end of the study (P<0.05). Overall hypoglycaemia rates were comparably low and similar in both groups during the study. CONCLUSIONS: We have shown that mealtime insulin Lispro plus additional lunch and bedtime NPH insulin is superior to premeal regular insulin plus bedtime NPH insulin for overall glycaemic regulation with similar weight gain and comparable rates of hypoglycaemia.

Blood Glucose↗

PubMed2004

Breakfasts that release glucose at different speeds interact with previous alcohol intake to influence cognition and mood before and after lunch.

Alcohol consumption and the glycemic load (GL) of a meal interact to influence both mood and memory. The authors compared the effects of eating a high GL lunch on mood and memory after consumption of a breakfast high in either rapidly (RAG) or slowly (SAG) available glucose. When less than 4.5 g of alcohol had been drunk the previous evening, the eating of a high RAG meal was associated with better memory later in the morning. In contrast, after more than 4.5 g of alcohol had been drunk the previous evening, the SAG meal resulted in better memory. After lunch, if more than 4.5 g alcohol had been drunk the previous evening, the RAG breakfast, but neither the SAG meal nor fasting, resulted in a more confused feeling.

Adolescent↗

PubMed2006

Exploring changes in middle-school student lunch consumption after local school food service policy modifications.

OBJECTIVE: This study assessed the impact of changes in school food policy on student lunch consumption in middle schools. METHODS: Two years of lunch food records were collected from students at three middle schools in the Houston, Texas area. During the first year, no changes occurred in the school food environment. After that school year was completed, chips and dessert foods were removed from the snack bars of all schools by the Food Service Director. Students recorded the amount and source of food and beverage items consumed. Point-of-service purchase machines provided a day-by-day electronic data file with food and beverage purchases from the snack bars during the 2-year period. Independent t-tests and time series analyses were used to document the impact of the policy change on consumption and sales data between the two years. RESULTS: In general, student consumption of sweetened beverages declined and milk, calcium, vitamin A, saturated fat and sodium increased after the policy change. Snack chips consumption from the snack bar declined in year 2; however, consumption of snack chips and candy from vending increased and the number of vending machines in study schools doubled during the study period. Ice cream sales increased significantly in year 2. CONCLUSIONS: Policy changes on foods sold in schools can result in changes in student consumption from the targeted environments. However, if all environments do not make similar changes, compensation may occur.

Adolescent↗