Modifying School Meal Entrées to Improve Child Legume Intake
Objective
We studied whether modifying school meal entrées increased legume consumption by K-6th grade children.
Methods
Five entrée items were modified to include legumes and served in 3 elementary schools in the Minneapolis/St. Paul metropolitan area during the 2013-2014 school year. Comparisons were made between original and modified entrée items for the number of children eating school lunch who selected entrées and for intake (measured by plate waste).
Results
Selection of modified and original items was similar for most entrées in all schools; consumption was lower for 2 modified entrées in 2 schools compared to original entrées. Overall, selection and consumption varied by entrée type and school.
Conclusions
Incorporating legumes into school meal entrées can increase legume consumption by children depending on entrée type.
We studied whether modifying school meal entrées increased legume consumption by K-6th grade children.
Methods
Five entrée items were modified to include legumes and served in 3 elementary schools in the Minneapolis/St. Paul metropolitan area during the 2013-2014 school year. Comparisons were made between original and modified entrée items for the number of children eating school lunch who selected entrées and for intake (measured by plate waste).
Results
Selection of modified and original items was similar for most entrées in all schools; consumption was lower for 2 modified entrées in 2 schools compared to original entrées. Overall, selection and consumption varied by entrée type and school.
Conclusions
Incorporating legumes into school meal entrées can increase legume consumption by children depending on entrée type.
Keywords: elementary school children; legumes; plate waste; school lunch program; school meals
Document Type: Research Article
Affiliations: 1: Statistics and Informatics, College of Veterinary Medicine, University of Minnesota, Minneapolis, MN, USA 2: Life Time, Minneapolis, MN, USA 3: Department of Food Science and Nutrition, University of Minnesota, Minneapolis, MN, USA
Publication date: 01 July 2018
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