Plate waste, defined as the quantity of edible food left uneaten after a meal, is a challenge for schools participating in the National School Lunch Program (NSLP). The new nutrition standards in the NSLP of United St...Plate waste, defined as the quantity of edible food left uneaten after a meal, is a challenge for schools participating in the National School Lunch Program (NSLP). The new nutrition standards in the NSLP of United States Department of Agriculture (USDA) were implemented at the beginning of school year (SY) 2012-2013. School foodservice authorities were concerned that the new standards would result in increased plate waste and reduced participation, especially by students who paid full prices for lunch. There are many reasons for plate waste, including students’ dislike of the foods served, the composition of meals, the environment in which students are eating, the lack of time to eat, or perhaps other factors. The objective of this study was to examine the relationship between entrée/vegetable “pairings” and plate waste by elementary school students pre- and post-implementation of the new school meal standards. Plate waste was measured to determine which entrée/vegetable pairs produced the least amount of waste. Plate waste of 144 and 305 entrée/vegetable pairings was analyzed, pre- and post-implementation, respectively. Our results indicated that more nutritious meals were offered during the post-implementation period. The new school meal standards led to no significant changes in entrée plate waste, but vegetable plate waste increased by 5.6%. As such, increases in the combined entrée/vegetable plate waste were evident from 40.4% pre-implementation to 43.5% post-implementation. The top five vegetables in terms of popularity were all starchy vegetables, the majority of which were potatoes in various processed forms. The least popular vegetables were dark-green leafy vegetables, such as steamed broccoli, both pre- and post-implementation. Chicken nuggets were the most popular entrée and were wasted the least. Understanding the dynamics of food pairings and providing desirable entrée and vegetable pairings can help reduce waste from school lunches.展开更多
Today,I had lunch from the cafeteria in my shool.It wasn't very expensive, and I spent four dollars on it.Actually,I didn't need to spend so much money.I bought two pizza-like things.They cost
The overuse of antibiotics in animal agriculture is recognized as contributing to human antibiotic resistance. With large meat purchases, particularly chicken, school districts have an opportunity to leverage their bu...The overuse of antibiotics in animal agriculture is recognized as contributing to human antibiotic resistance. With large meat purchases, particularly chicken, school districts have an opportunity to leverage their buying power to engage with this issue. However, few school food service professionals have done so and little is known about their awareness, attitudes, or experiences. This research surveyed 36 school districts affiliated with School Food FOCUS, which works on procurement reform with many of the largest school districts in the country. Questions were designed to solicit familiarity with the issue of antibiotic use in poultry production, attitudes, and extent of relevant action taken. Motivations and barriers for purchasing poultry raised with minimal, safe and sustainable use of antibiotics as well as fresh (raw) poultry, which has been found to be an affordable way to menu antibiotic-free chicken, were assessed. Results revealed that this issue is important to respondents but difficult to address due to more immediate concerns. Barriers are experienced with purchasing both chicken raised without antibiotics and preparing fresh chicken. Product cost was perceived as a particularly high barrier. Responding to concerns of parents and the community was a top motivation.展开更多
文摘Plate waste, defined as the quantity of edible food left uneaten after a meal, is a challenge for schools participating in the National School Lunch Program (NSLP). The new nutrition standards in the NSLP of United States Department of Agriculture (USDA) were implemented at the beginning of school year (SY) 2012-2013. School foodservice authorities were concerned that the new standards would result in increased plate waste and reduced participation, especially by students who paid full prices for lunch. There are many reasons for plate waste, including students’ dislike of the foods served, the composition of meals, the environment in which students are eating, the lack of time to eat, or perhaps other factors. The objective of this study was to examine the relationship between entrée/vegetable “pairings” and plate waste by elementary school students pre- and post-implementation of the new school meal standards. Plate waste was measured to determine which entrée/vegetable pairs produced the least amount of waste. Plate waste of 144 and 305 entrée/vegetable pairings was analyzed, pre- and post-implementation, respectively. Our results indicated that more nutritious meals were offered during the post-implementation period. The new school meal standards led to no significant changes in entrée plate waste, but vegetable plate waste increased by 5.6%. As such, increases in the combined entrée/vegetable plate waste were evident from 40.4% pre-implementation to 43.5% post-implementation. The top five vegetables in terms of popularity were all starchy vegetables, the majority of which were potatoes in various processed forms. The least popular vegetables were dark-green leafy vegetables, such as steamed broccoli, both pre- and post-implementation. Chicken nuggets were the most popular entrée and were wasted the least. Understanding the dynamics of food pairings and providing desirable entrée and vegetable pairings can help reduce waste from school lunches.
文摘Today,I had lunch from the cafeteria in my shool.It wasn't very expensive, and I spent four dollars on it.Actually,I didn't need to spend so much money.I bought two pizza-like things.They cost
文摘The overuse of antibiotics in animal agriculture is recognized as contributing to human antibiotic resistance. With large meat purchases, particularly chicken, school districts have an opportunity to leverage their buying power to engage with this issue. However, few school food service professionals have done so and little is known about their awareness, attitudes, or experiences. This research surveyed 36 school districts affiliated with School Food FOCUS, which works on procurement reform with many of the largest school districts in the country. Questions were designed to solicit familiarity with the issue of antibiotic use in poultry production, attitudes, and extent of relevant action taken. Motivations and barriers for purchasing poultry raised with minimal, safe and sustainable use of antibiotics as well as fresh (raw) poultry, which has been found to be an affordable way to menu antibiotic-free chicken, were assessed. Results revealed that this issue is important to respondents but difficult to address due to more immediate concerns. Barriers are experienced with purchasing both chicken raised without antibiotics and preparing fresh chicken. Product cost was perceived as a particularly high barrier. Responding to concerns of parents and the community was a top motivation.
