Should the U.S. National School Lunch Program continue its in‐kind food benefit? A school district‐level analysis of funding efficiency and equity

2011 ◽  
Vol 33 (4) ◽  
pp. 566-583 ◽  
Author(s):  
Cora Peterson ◽  
Julian Le Grand
Keyword(s):  
School District ◽  
School Lunch ◽  
National School Lunch Program ◽  
District Level ◽  
School Lunch Program ◽  
National School ◽  
Lunch Program ◽  
Level Analysis ◽  
The U.S

scholarly journals Sensory Evaluation of Plant-Based Protein Entrees for the National School Lunch Program

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 579-579
Author(s):  
Ginnefer Cox ◽  
Allie Lindke ◽  
Debra Morris ◽  
Travis Smith ◽  
Caree Cotwright
Keyword(s):  
School District ◽  
Middle School Students ◽  
Sensory Evaluation ◽  
School Lunch ◽  
National School Lunch Program ◽  
School Students ◽  
Jackson County ◽  
School Lunch Program ◽  
National School ◽  
Lunch Program

Abstract Objectives To assess the acceptability of two newly developed plant-based protein entrees to be served in the National School Lunch Program (NSLP) among middle school students in the state of Georgia. Methods Two newly developed plant-based entrees (sweet potato chili fries, lentil-based sloppy joes) were introduced at lunch and sensory evaluation was conducted using a nine-point hedonic scale were used to evaluate overall liking (OL) and specific sensory attributes (appearance, flavor, texture) of lunch entrees immediately following lunch. Recipe formulations were designed to meet NSLP standards, to address the recent popularity of plant-based meat alternatives, and to incorporate the flavor preferences of student populations. Sensory evaluation of both plant-based entrees and all other entrees sold at lunch or brought from home were assessed. Results A total of 964 sensory evaluations were collected from middle school students in grades 6–8 in the Jackson County School District in Jefferson, Georgia. The plant-based entrees had a mean OL = 2.43, appearance = 3.00, texture = 3.58, flavor = 2.63. The regular hotline entrees had a mean OL = 5.66, appearance = 5.21, texture = 5.16, flavor = 5.75. A la carte entrees had a mean OL = 6.07, appearance = 5.65, texture = 5.64, flavor = 5.95. Entrees brought from home had a mean OL = 8.14, appearance = 7.82, texture = 7.84, flavor = 8.19. Regressions and t-tests were used to determine significant differences in waste using the statistical software Stata. Conclusions Little research has been conducted utilizing sensory evaluation to determine student liking of plant-based entrees. Plant-based entrees were liked least out of all entrees offered at school or brought from home. Sensory evaluation may be utilized to develop healthy school meals, ensure recipes are responsive to the taste preferences of children and profitable on the school lunch menu. Funding Sources Jackson County School District, Georgia Department of Education.

Do Elementary Students Substitute Ice Cream and Baked Goods for Healthier National School Lunch Program Meal Items?

2016 ◽  
Vol 39 (1) ◽  
pp. 41-64 ◽  
Author(s):  
Gabrielle F. Miller ◽  
Jaclyn D. Kropp ◽  
Sonam Gupta ◽  
Kelly A. Grogan ◽  
Anne Mathews
Keyword(s):  
Elementary Students ◽  
Ice Cream ◽  
School Lunch ◽  
National School Lunch Program ◽  
School Lunch Program ◽  
Baked Goods ◽  
National School ◽  
Lunch Program

scholarly journals Selection and consumption of lunches by National School Lunch Program participants

Appetite ◽  
2019 ◽  
Vol 133 ◽  
pp. 191-198 ◽  
Author(s):  
Janet G. Peckham ◽  
Jaclyn D. Kropp ◽  
Thomas A. Mroz ◽  
Vivian Haley-Zitlin ◽  
Ellen M. Granberg
Keyword(s):  
School Lunch ◽  
National School Lunch Program ◽  
School Lunch Program ◽  
National School ◽  
Lunch Program
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