Mexican Influenced School Lunch Meals Result in Increased Plate Waste and Decreased Caloric Consumption When Compared to Non-Mexican Influenced Meals

Bergman, Ethan A.; Cashman, L.; Englund, T.; McCorquodale, K.; Romo, M.

doi:10.1016/j.jada.2008.06.197

Cited by 1 publication

(2 citation statements)

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“…Existing research on school food plate waste indicates a reduction of consumption of expected amounts of some essential nutrients (Lee et al 2001;Lee 2005), although in at least one study total fat levels still remained high (Bergman et al 2008). If plate waste (or food served but not eaten) is factored into the equation, children may be receiving less food and less fat than the findings indicate.…”

Section: Discussionmentioning

confidence: 99%

“…If plate waste (or food served but not eaten) is factored into the equation, children may be receiving less food and less fat than the findings indicate. Existing research on school food plate waste indicates a reduction of consumption of expected amounts of some essential nutrients (Lee et al 2001;Lee 2005), although in at least one study total fat levels still remained high (Bergman et al 2008). This may be related to children making unbalanced choices of what meal component to eat.…”

Section: Discussionmentioning

confidence: 99%

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A laboratory analysis of total fat content and an examination of portion size of foods served in four New Jersey public middle‐school foodservice operations

Feldman¹,

Briceno-Pinar²,

Konas

et al. 2009

J Foodservice

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This study reports the actual laboratory‐tested total fat amounts and portion sizes of food samples taken from four New Jersey public middle‐school cafeterias. It is based on the hypothesis that the actual total dietary fat of foods served by schools can vary from published school foodservice administration expectations and surveyed findings in the literature. Seventy‐two individual food samples were taken from middle school cafeterias. Total fat analysis was done using a standard Association of Official Agricultural Chemists method. Portion size and total fat values were compared with listed amounts in school foodservice records. With the exception of certain menu items with significantly higher than total fat listed, the average total fat across the schools was generally close to values reported by the schools. Average portion sizes were more problematic and overall, generally higher than documented values. Concerns with respect to portion size and total fat consistency were revealed.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%