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Journal articles on the topic 'National school lunch program'

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Published: 4 June 2021
Last updated: 28 July 2024

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1

Rainville, Alice Jo. "National School Lunch Program for All." Archives of Pediatrics & Adolescent Medicine 165, no. 11 (November 1, 2011): 1051. http://dx.doi.org/10.1001/archpediatrics.2011.181.

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2

Pyles, Jennifer, and Jennifer Lobick. "Examination of The National School Lunch Program." Nutritional Anthropology 24, no. 2 (September 2001): 15–20. http://dx.doi.org/10.1525/nua.2001.24.2.15.

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3

Hernandez, Daphne C. "National School Lunch Program for All—Reply." Archives of Pediatrics & Adolescent Medicine 165, no. 11 (November 1, 2011): 1051. http://dx.doi.org/10.1001/archpediatrics.2011.182.

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4

Black, Jennifer L., Rachel Mazac, Amber Heckelman, and Sinikka Elliott. "Unwrapping school lunch." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 9, no. 2 (July 15, 2022): 276–98. http://dx.doi.org/10.15353/cfs-rcea.v9i2.544.

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Students are important stakeholders in school food programs. Yet children’s daily experiences and voices are often overlooked in advocacy around school food. In Canada, where the federal government recently expressed interest in creating a National School Food Program, nearly no research has documented the first-hand experiences of children during lunch. This ethnographic study draws on data collected during 36 lunchtimes in three Canadian schools during a transitional period in a school district’s lunch program. The findings unwrap the powerful role of students’ perceptions of and relationships to food in shaping their social interactions, and their sense of care, connection, and identity. Classroom observations coupled with photos of school lunches demonstrate the wide diversity of foods eaten at school and the nuanced, complex, and sometimes divergent meanings children give to food, school lunch and the people involved in preparing, serving, supervising, and sharing lunchtime experiences. Students demonstrated in-depth knowledge of the food choices and attitudes of their peers and actively marked out their identities vis-à-vis food. Students frequently talked about food as a site of care and support, and both the social relationships and care work that played out were a major part of school lunch experiences. Understanding the intricacies of children’s school lunch experiences, including the relationships, meanings, and values that shape school lunch, will be critical for creating robust school food programs and policies in Canada that better serve the needs of children and reduce rather than reproduce existing health and social inequalities.
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5

Cullen, Karen W., Kathleen B. Watson, and Jayna M. Dave. "Middle-school students’ school lunch consumption does not meet the new Institute of Medicine's National School Lunch Program recommendations." Public Health Nutrition 14, no. 10 (April 19, 2011): 1876–81. http://dx.doi.org/10.1017/s1368980011000656.

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AbstractObjectiveTo compare the school lunch consumption of Texas middle-school students with the 2009 Institute of Medicine's (IOM) school meal report recommendations. These new lunch menu patterns increase fruit to one serving and vegetables to two servings, with 50 % wholegrain food.DesignLunch food records were collected from middle-school students from four schools in south-east Texas in the spring of 2008, and entered into the Nutrition Data System for Research software. Average intake was calculated for those consuming meals according to the National School Lunch Program (NSLP; n 5414) and for those consuming lunch from other sources (n 239). The percentage of students selecting each food group was calculated.SettingMiddle schools in south-east Texas.SubjectsMiddle-school students in south-east Texas.ResultsStudents consuming NSLP meals reported consuming almost --><$>\tfrac{1}{2}<$><!-- serving of fruit, --><$>\tfrac{3}{4}<$><!-- serving of vegetables, 8 oz of milk and --><$>\tfrac{1}{3}<$><!-- serving of whole grains at lunch. Non-NSLP consumers reported almost no intake of fruit, vegetables or milk, and consumed --><$>\tfrac{1}{4}<$><!-- serving of whole grains at lunch. Among NSLP consumers, about 40 % selected and consumed a fruit serving. About two-thirds of students selected a vegetable, consuming about 67 %. Less than 4 % selected a dark green or orange vegetable.ConclusionsStudents’ lunch intake did not meet the new IOM recommendations. Few students selected dark green or orange vegetables, and only 40 % selected fruit. Whole grains consumption was low. Interventions with all stakeholders will be necessary to improve students’ food and beverage selections overall when school meal patterns are revised.
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Martin, Josephine. "The National School Lunch Program — A Continuing Commitment." Journal of the American Dietetic Association 96, no. 9 (September 1996): 857–58. http://dx.doi.org/10.1016/s0002-8223(96)00235-0.

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7

Gleason, P. M. "Participation in the National School Lunch Program and the School Breakfast Program." American Journal of Clinical Nutrition 61, no. 1 (January 1, 1995): 213S—220S. http://dx.doi.org/10.1093/ajcn/61.1.213s.

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8

Hoelscher, Deanna M., Paul Mitchell, Johanna Dwyer, John Elder, Ann Clesi, and Patricia Snyder. "How the Catch Eat Smart Program Helps Implement the USDA Regulations in School Cafeterias." Health Education & Behavior 30, no. 4 (August 2003): 434–46. http://dx.doi.org/10.1177/1090198103253517.

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This article describes the implementation of the U.S. Department of Agriculture's National School Lunch Program (NSLP) standards in school lunch menus in 56 intervention and 20 control schools from the Child and Adolescent Trial for Cardiovascular Health (CATCH) 5 years after the main trial, compared with 12 schools previously unexposed to CATCH. School food service personnel completed questionnaires to assess CATCH guideline implementation, demographic data, behavioral constructs, training, program material use, and par ticipation in competing programs. Five days of menus and recipes were collected from school cafeteria staff, averaged, and compared to USDA School Meal Initiative (SMI) standards. Significant differences between intervention and unexposed schools were found for training and knowledge of CATCH and in mean percentage energy from fat and carbohydrates. Intervention schools most closely met USDA SMI recommendations for fat. Thus, the CATCH Eat Smart Program assisted school cafeterias in meeting USDA guidelines 5 years postimplementation.
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9

Smith, Stephanie L., and Leslie Cunningham-Sabo. "Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US National School Lunch Program." Public Health Nutrition 17, no. 6 (July 18, 2013): 1255–63. http://dx.doi.org/10.1017/s1368980013001894.

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AbstractObjectiveTo (i) evaluate food choices and consumption patterns of elementary- and middle-school students who participate in the National School Lunch Program (NSLP) and (ii) compare students’ average nutrient intake from lunch with NSLP standards.DesignPlate waste from elementary- and middle-school students’ lunch trays was measured in autumn 2010 using a previously validated digital photography method. Percentage waste was estimated to the nearest 10 % for the entrée, canned fruit, fresh fruit, vegetable, grain and milk. Univariate ANOVA determined differences in percentage waste between schools, grades and genders. Daily nutrient intake was calculated using the district's menu analysis and percentage waste.SettingElementary and middle schools in northern Colorado (USA).SubjectsStudents, grades 1–8.ResultsPlate waste was estimated from 899 lunch trays; 535 elementary- and 364 middle-school students. Only 45 % of elementary- and 34 % middle-school students selected a vegetable. Elementary-school students wasted more than a third of grain, fruit and vegetable menu items. Middle-school students left nearly 50 % of fresh fruit, 37 % of canned fruit and nearly a third of vegetables unconsumed. Less than half of the students met the national meal standards for vitamins A and C, or Fe.ConclusionsFew students’ lunch consumption met previous or new, strengthened NSLP lunch standards. Due to the relatively low intake of vegetables, intakes of vitamins A and C were of particular concern. Effective behavioural interventions, combined with marketing, communications and behavioural economics, will likely be necessary to encourage increased vegetable intake to meet the new meal standards.
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10

Cox, Ginnefer, Allie Lindke, Debra Morris, Travis Smith, and Caree Cotwright. "Sensory Evaluation of Plant-Based Protein Entrees for the National School Lunch Program." Current Developments in Nutrition 5, Supplement_2 (June 2021): 579. http://dx.doi.org/10.1093/cdn/nzab044_010.

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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.
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11

Burghardt, J. A., A. R. Gordon, and T. M. Fraker. "Meals offered in the National School Lunch Program and the School Breakfast Program." American Journal of Clinical Nutrition 61, no. 1 (January 1, 1995): 187S—198S. http://dx.doi.org/10.1093/ajcn/61.1.187s.

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12

Gordon, A. R., B. L. Devaney, and J. A. Burghardt. "Dietary effects of the National School Lunch Program and the School Breakfast Program." American Journal of Clinical Nutrition 61, no. 1 (January 1, 1995): 221S—231S. http://dx.doi.org/10.1093/ajcn/61.1.221s.

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13

Joyce, Jillian M., Richard R. Rosenkranz, and Sara K. Rosenkranz. "Evaluation of Variability in Dietary Quality of School Lunches Meeting National School Lunch Program Guidelines by Socioeconomic Status and Rurality." International Journal of Environmental Research and Public Health 17, no. 21 (October 30, 2020): 8012. http://dx.doi.org/10.3390/ijerph17218012.

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Research suggests that the dietary quality (DQ) of school lunches meeting the National School Lunch Program (NSLP) requirements may vary significantly. Possible drivers of variation include factors, such as socioeconomic status (SES) and rurality. The purpose of this cross-sectional study was to determine whether there was variation in nutrient content and DQ by SES and rurality, when analyzing middle school lunch menus meeting NSLP requirements. A random sample of 45 Kansas middle school lunch menus each were obtained from websites of randomly selected districts from low- and high-SES strata. Thirty-day menus were analyzed for nutrient content. Healthy Eating Index (HEI) 2015 scores were calculated for DQ. Rurality was determined for schools by National Center for Education Statistics (NCES) locale. There were significant differences in added sugar (p < 0.001) and calcium (p = 0.001) favoring high-SES menus, and in sodium (p = 0.001) favoring low-SES menus. There were no nutrient differences by rurality. The HEI scores were not different by SES or rurality, with a mean score (SD) 61.9 (2.6) across all schools. Middle school lunch DQ in Kansas does not vary by SES or rurality. Efforts to improve DQ should focus on all foodservice operations, not specifically low-SES or rural schools.
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14

Cousineau, Michael R., Eriko O. Wada, and Laura Hogan. "Enrolling in Medicaid through the National School Lunch Program: Outcome of a Pilot Project in California Schools." Public Health Reports 122, no. 4 (July 2007): 452–60. http://dx.doi.org/10.1177/003335490712200405.

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California has several health insurance programs for children. However, the system for enrolling into these programs is complex and difficult to manage for many families. Express Lane Eligibility is designed to streamline the Medicaid (called Medi-Cal in California) enrollment process by linking it to the National School Lunch Program. If a child is eligible for free lunch and the parents consent, the program provides two months of presumptive eligibility for Medi-Cal and a simplified application process for continuation in Medi-Cal. For those who are ineligible, it provides a referral to other programs. An evaluation of Express Lane shows that while many children were presumptively enrolled, nearly half of the applicants were already enrolled in Medi-Cal. Many Express Enrolled children failed to complete the full Medi-Cal enrollment process. Few were referred to the State Children's Health Insurance Program or county programs. Express Lane is less useful as a broad screening strategy, but can be one of many tools that communities use to enroll children in health insurance.
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15

Tabak, Rachel G., and Sarah Moreland-Russell. "Food Service Perspectives on National School Lunch Program Implementation." Health Behavior and Policy Review 2, no. 5 (September 1, 2015): 362–71. http://dx.doi.org/10.14485/hbpr.2.5.4.

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Mirtcheva, Donka M., and Lisa M. Powell. "National School Lunch Program Participation and Child Body Weight." Eastern Economic Journal 39, no. 3 (July 16, 2012): 328–45. http://dx.doi.org/10.1057/eej.2012.14.

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Landry, M., F. Asigbee, E. Khazaee, S. Vandyousefi, R. Ghaddar, and J. Davis. "National School Lunch Program Associated with Higher Dietary Quality." Journal of the Academy of Nutrition and Dietetics 118, no. 9 (September 2018): A74. http://dx.doi.org/10.1016/j.jand.2018.06.050.

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Izumi, Betty T., Andrea Bersamin, Carmen Byker Shanks, Gitta Grether-Sweeney, and Mary Murimi. "The US National School Lunch Program: A Brief Overview." Japanese Journal of Nutrition and Dietetics 76, Supplement (July 1, 2018): S126—S132. http://dx.doi.org/10.5264/eiyogakuzashi.76.s126.

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Bereza, Matt. "The National School Lunch Program. Sustainability and local solutions." Appetite 56, no. 2 (April 2011): 519–20. http://dx.doi.org/10.1016/j.appet.2010.11.163.

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Edwalds, Rebecca. "Restructuring Local School Wellness Policies: Amending the Kids Act to Fight Childhood Obesity." University of Michigan Journal of Law Reform, no. 47.4 (2014): 1051. http://dx.doi.org/10.36646/mjlr.47.4.restructuring.

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Childhood obesity is a major problem plaguing the United States. Over one-third of children are overweight, and there is little indication that this trend will reverse in the near future. The federal government has attempted to combat childhood obesity through the National School Lunch Act, which regulates the quality of foods federally subsidized schools may serve to children, and provides broad goals for physical activity. These basic goals leave extensive room for states to implement different standards, and they are not sufficient to effectively confront the childhood obesity problem. This Note proposes amendments to the National School Lunch Act that increase the requirements for physical activity for schools participating in the National School Lunch Program. By raising the standards and forcing schools to increase actual physical activity among children, the United States can begin to take strides in the right direction to combat childhood obesity.
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Shanley, E. L., J. Artiaco, E. Freschi, G. Kelley, C. Neilson, K. Saulnier, J. Shook, and J. Simon. "Do Changes in National School Lunch Program Impact School Lunch Participation? A Case Study from Connecticut." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (September 2014): A96. http://dx.doi.org/10.1016/j.jand.2014.06.330.

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Palmer, Shelly, Jessica Jarick Metcalfe, Brenna Ellison, Toni Kay Wright, Lindsey Sadler, Katherine Hinojosa, Jennifer McCaffrey, and Melissa Pflugh Prescott. "The Efficacy and Cost-Effectiveness of Replacing Whole Apples with Sliced in the National School Lunch Program." International Journal of Environmental Research and Public Health 18, no. 24 (December 14, 2021): 13157. http://dx.doi.org/10.3390/ijerph182413157.

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The National School Lunch Program (NSLP) serves 29.6 million lunches each day. Schools must offer ½ a cup of fruit for each lunch tray. Much of this fruit may be wasted, leaving the schools in a dilemma. The objectives of this study were to evaluate the consumption of whole vs. sliced apples and determine the cost-effectiveness of the intervention. Researchers weighed apple waste at baseline and three post-intervention time points in one rural Midwest school. The costs of the intervention were collected from the school. The cost-effectiveness analysis estimates how often apples need to be served to offset the costs of the slicing intervention. A total of (n = 313) elementary student students participated. Students consumed significantly more sliced as compared to whole apples in intervention months 3 (β = 21.5, p < 0.001) and 4 (β = 27.7, p < 0.001). The intervention cost was USD 299. The value of wasted apple decreased from USD 0.26 at baseline to USD 0.23 wasted at post-intervention. The school would need to serve 9403 apples during the school year (54 times) to cover the expenses of the intervention. In conclusion, serving sliced apples may be a cost-effective way to improve fruit consumption during school lunch.
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Gleason, Philip M., and Carol W. Suitor. "Eating at School: How the National School Lunch Program Affects Children's Diets." American Journal of Agricultural Economics 85, no. 4 (November 2003): 1047–61. http://dx.doi.org/10.1111/1467-8276.00507.

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Woo Baidal, Jennifer A., and Elsie M. Taveras. "Protecting Progress against Childhood Obesity — The National School Lunch Program." New England Journal of Medicine 371, no. 20 (November 13, 2014): 1862–65. http://dx.doi.org/10.1056/nejmp1409353.

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Campbell, Benjamin L., Rodolfo M. Nayga, John L. Park, and Andres Silva. "Does the National School Lunch Program Improve Children's Dietary Outcomes?" American Journal of Agricultural Economics 93, no. 4 (July 2011): 1099–130. http://dx.doi.org/10.1093/ajae/aar031.

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Moffitt, R. "Commentary on who participates in the National School Lunch Program and the School Breakfast Program." American Journal of Clinical Nutrition 61, no. 1 (January 1, 1995): 250S—251S. http://dx.doi.org/10.1093/ajcn/61.1.250s.

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Newman, Constance. "The Food Costs of Healthier School Lunches." Agricultural and Resource Economics Review 41, no. 1 (April 2012): 12–28. http://dx.doi.org/10.1017/s1068280500004159.

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The U.S. Department of Agriculture proposed and adopted a new set of meal pattern requirements for the National School Lunch Program that will allow schools to claim 6 cents more in lunch reimbursement rates. This study analyzes the food costs of school menus in 2005 that met many of the proposed requirements. Overall, schools that served more, and more diverse, non-starchy vegetables had higher average food costs, and schools that served menus with lower calories had lower food costs. The food costs of school lunch menus that met the combined standards for dark green vegetables, orange vegetables, other vegetables, lowfat/fat-free milk, and fruit averaged 9 cents more per meal in 2005 dollars when other major factors that could affect food choices are taken into account. The main sources of higher costs appear to be related to the provisions for more vegetables.
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Pokorney, Paige E., Avinash Chandran, and Michael W. Long. "Impact of the Community Eligibility Provision on meal counts and participation in Pennsylvania and Maryland National School Lunch Programs." Public Health Nutrition 22, no. 17 (August 14, 2019): 3281–87. http://dx.doi.org/10.1017/s1368980019002246.

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AbstractObjective:To determine whether school-level participation in the federal Community Eligibility Provision (CEP), which provides free school lunch to all students, is associated with school meal participation rates. Participation in school meals is important for decreasing food insecurity and improving child health and well-being.Design:Quasi-experimental evaluation using negative binomial regression to predict meal count rates per student-year overall and by reimbursement level adjusted for proportion eligible for free and reduced-price lunch (FR eligibility) and operating days.Setting:Schools (grades kindergarten to 12th) participating in the National School Lunch Program (NSLP) in Maryland and Pennsylvania, USA, from the 2013–2015 (n 1762) and 2016–2017 (n 2379) school years.Participants:Administrative, school-level data on school lunch counts and student enrolment.Results:CEP was associated with a non-significant 6 % higher total NSLP meal count adjusting for FR eligibility, enrolment and operating days (rate ratio = 1·06, 95 % CI 0·98, 1·14). After controlling for participation rates in the year prior to CEP implementation, the programme was associated with a significant 8 % increase in meal counts (rate ratio = 1·08, 95 % CI 1·03, 1·12). In both analyses, CEP was associated with lower FR meal participation and substantial increases in paid meal participation.Conclusions:School-level implementation of CEP is associated with increases in total school meal participation. Current funding structures may prevent broader adoption of the programme by schools with fewer students eligible for FR meals.
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Turner, Lindsey, Joanne F. Guthrie, and Katherine Ralston. "Community eligibility and other provisions for universal free meals at school: impact on student breakfast and lunch participation in California public schools." Translational Behavioral Medicine 9, no. 5 (July 22, 2019): 931–41. http://dx.doi.org/10.1093/tbm/ibz090.

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Abstract United States Department of Agriculture (USDA) school meal programs are an important part of the safety net for reducing food insecurity, yet not all students who qualify for free or reduced-price meals participate. In 2014–2015, the Community Eligibility Provision became available nationwide. This provision, along with Provisions 1, 2, and 3 of the USDA school meals programs, allows local school food authorities to offer universal free meals at schools with high student poverty. It is expected that adoption of a provision allowing universal free meals will increase rates of student participation in meal programs at schools where many students are at risk for food insecurity. This study examines school-level adoption of any provision for universal free meals and subsequent changes in student participation rates for the School Breakfast Program and National School Lunch Program in California from 2013–2014 to 2016–2017. A database was assembled for 10,343 public schools, including meals served, demographics, eligibility for provisions, and use of provisions in each year. Multilevel regression models were used to examine school adoption and student participation rates over time. Difference-in-difference calculations from lagged longitudinal models adjusting for school demographics showed that when eligible schools adopted provisions, participation rates increased an average of 3.48 percentage points for breakfast and 5.79 points for lunch the following year. By 2016–2017, over half of all eligible schools were using a provision for universal free meals. Among eligible schools, provision adoption was more common at schools that were larger, had predominantly Latino students, and were in rural areas. When eligible schools adopt provisions for universal free meals, student participation rates significantly increase, improving program reach among children most at risk for food insecurity. However, not all eligible schools adopt a provision for universal free meals and some adopters drop out in subsequent years. Research to better understand factors influencing the decision whether to adopt a provision or to continue it could inform policy and program leaders. Increases in breakfast participation are smaller than those for lunch, suggesting that other barriers to breakfast participation warrant further investigation.
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Tripurana, M., E. A. Bergman, N. S. Buergel, and T. F. Englund. "Food Preferences of Elementary School Children Participating in the National School Lunch Program." Journal of the American Dietetic Association 106, no. 8 (August 2006): A56. http://dx.doi.org/10.1016/j.jada.2006.05.174.

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Rajbhandari-Thapa, Janani, Ashley Bennett, Farrah Keong, Wendy Palmer, Trisha Hardy, and Jean Welsh. "Effect of the Strong4Life School Nutrition Program on Cafeterias and on Manager and Staff Member Knowledge and Practice, Georgia, 2015." Public Health Reports 132, no. 2_suppl (November 2017): 48S—56S. http://dx.doi.org/10.1177/0033354917723332.

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Objectives: The goal of the Strong4Life School Nutrition Program is to promote healthy eating in school cafeterias in Georgia by training school nutrition managers and staff members to implement changes in the cafeteria to nudge children to make healthier choices. The objective of our study was to evaluate program effect on (1) school nutrition manager and staff member knowledge of evidence-based strategies and their self-efficacy to make positive changes, (2) the school cafeteria environment, and (3) National School Lunch Program participation. Methods: We assessed changes in participant knowledge, beliefs, and self-efficacy by administering a survey before and after training (February-July 2015); a follow-up survey (3 school months posttraining) assessed changes in the cafeteria. A total of 842 school nutrition managers and staff members were trained and completed pre- and posttraining surveys; 325 managers completed the follow-up survey. We used cafeteria records from a subsample of the first schools trained (40 intervention and 40 control) to assess National School Lunch Program participation. Results: From pretraining to posttraining, we found a significant increase in manager and staff member (n = 842) knowledge of strategies for enhancing taste perception through the use of creative menu item names (from 78% to 95%, P < .001) and understanding that food placement in the lunch line influences food selection (from 78% to 95%, P < .001), and in their self-perceived ability to influence the cafeteria environment (from 91% to 96%, P < .001). From pretraining to 3-month follow-up, managers (n = 325) reported increased use of evidence-based serving strategies: visibility (from 84% to 96% for placing healthy options in >2 locations, P < .001), convenience (from 63% to 84% for placing plain milk in front of other beverages, P < .001), sell (from 25% to 38% for branding healthy items with stickers, P < .001), price (from 17% to 27% for using bundle pricing to encourage sales, P < .001), and taste (from 77% to 85% for signage demonstrating the benefits of healthy eating, P = .01). National School Lunch Program participation did not change significantly. Conclusions: Training cafeteria managers and staff members in Smarter Lunchrooms Movement techniques may be an effective way to make changes in the school cafeteria environment to encourage healthier choices among students. Additional studies allowing time for more complex changes to be implemented are needed to assess the full effect of the program.
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Bhatia, Rajiv, Paula Jones, and Zetta Reicker. "Competitive Foods, Discrimination, and Participation in the National School Lunch Program." American Journal of Public Health 101, no. 8 (August 2011): 1380–86. http://dx.doi.org/10.2105/ajph.2011.300134.

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Lukaczer, Moses. "The National School Lunch Program In 1973: Some Accomplishments and Failures." Nutrition Reviews 31, no. 12 (April 27, 2009): 385–88. http://dx.doi.org/10.1111/j.1753-4887.1973.tb05150.x.

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34

Chapman, N., A. R. Gordon, and J. A. Burghardt. "Factors affecting the fat content of National School Lunch Program lunches." American Journal of Clinical Nutrition 61, no. 1 (January 1, 1995): 199S—204S. http://dx.doi.org/10.1093/ajcn/61.1.199s.

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Peckham, Janet G., Jaclyn D. Kropp, Thomas A. Mroz, Vivian Haley-Zitlin, and Ellen M. Granberg. "Selection and consumption of lunches by National School Lunch Program participants." Appetite 133 (February 2019): 191–98. http://dx.doi.org/10.1016/j.appet.2018.10.033.

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Carroll, K., and A. Landry. "Frequency of Requests for Dietary Modifications in the School Breakfast Program and National School Lunch Program." Journal of the Academy of Nutrition and Dietetics 119, no. 10 (October 2019): A127. http://dx.doi.org/10.1016/j.jand.2019.08.091.

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Patel, Kajal, Katie Strait, Deana Hildebrand, Lauren Amaya, and Jillian Joyce. "Variability in Dietary Quality of an Elementary School Lunch Menu with Changes in National School Lunch Program Nutrition Standards." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1730. http://dx.doi.org/10.1093/cdn/nzaa064_020.

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Abstract Objectives There have been numerous changes to the National School Lunch Program (NSLP) nutrition standards over the past 10 years. The Healthy Hunger-Free Kids Act (HHFKA, 2010) presumably improved dietary quality (DQ) of reimbursable school meals from previous standards, while Child Nutrition Program Flexibilities (CNP Flexibilities, 2017) appear to decrease DQ. However, this variability in DQ has not been quantified. Thus, the purpose of this study was to determine differences in nutrient content and DQ between elementary school lunch menus meeting recent NSLP nutrition standards, School Meal Initiatives (SMI, 1995), HHFKA (2012), and CNP Flexibilities (2017), as well as with evidence-based school lunch best practices implemented (BP). Methods A base menu, deemed typical by expert opinion, was portioned per three versions of NSLP nutrition standards (SMI, HHFKA, CNP Flexibilities) and BP for elementary schoolchildren, and analyzed for nutrient content and DQ using ESHA Food Processor and The Healthy Eating Index (HEI) 2015. Statistical analyses included one-way ANOVA, Kruskal-Wallis, and Dunnett's test. The level of significance was set at P &lt; 0.0083. Results The BP menu had significantly higher whole fruit (317%) and whole grain (669%) HEI scores than the SMI menu. The BP and HHFKA menus had higher refined grain (156%) and added sugar (2%) HEI scores than the SMI menu. The SMI menu had lower total vegetable (49-50%) and saturated fat (43-51%) HEI scores compared to all other menus. Results were significant (ps &lt; 0.0083). Conclusions This study provides important information for guiding future policy towards further improving NSLP nutrition standards in their mission to provide healthy food to children, combatting malnutrition and obesity. Continuing to improve NSLP policy has the potential to impact the health, academic performance, and future of US children through higher DQ school lunches. Funding Sources None.
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38

Roseman, M., L. Lambert, K. Knight, and I. Soifer. "Parental Opinion of School Lunch Based on Their Middle Schooler’s Level of Participation in the National School Lunch Program." Journal of the Academy of Nutrition and Dietetics 120, no. 9 (September 2020): A53. http://dx.doi.org/10.1016/j.jand.2020.06.158.

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39

Gilmore, S. A., N. E. Brown, and J. C. Hutchinson. "High School Student Perceptions Associated with Their Participation in the National School Lunch Program." Journal of the American Dietetic Association 98, no. 9 (September 1998): A67. http://dx.doi.org/10.1016/s0002-8223(98)00545-8.

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40

Puche, Gabriela, Kajal Patel, Janice Hermann, Deana Hildebrand, and Jillian Joyce. "Acceptability of Best Practice School Lunches by High School-Aged Participants in an Offer Setting." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 725. http://dx.doi.org/10.1093/cdn/nzaa051_022.

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Abstract Objectives A major barrier to improving school lunch dietary quality (DQ) is perceived low acceptability, currently investigated through participation, selection, and plate waste in school settings. The purpose of this study was to investigate differences in acceptability of NSLP-qualifying school lunches of high [Healthy Eating Index (HEI) = 90–95/100, best practice school lunch, BPSL] and moderate (HEI = 75/100, typical school lunch, TSL) DQ in a controlled offer setting by high school-aged children. Methods This randomized crossover trial included a convenience sample of 40 high school-aged students recruited from local National School Lunch Program (NSLP)-participating schools. Instruments included hunger scale, selection record, taste test survey, and weighted plate waste assessment. Participants were randomized into three groups, attending three meal conditions in a different order. Meal conditions (MC) had two options for each NSLP meal component: 1) BPSL/BPSL, 2) TSL/TSL, 3) BPSL/TSL. Data analysis included descriptive statistics, Cronbach's alpha, one-way ANOVA, ANCOVA, chi-squared, and regression analysis. Results Preliminary analysis showed one significant difference in acceptability between MC, for grain % plate waste (P &lt; 0.001), such that MC1 was significantly greater than MC2 and MC3 (ps &lt; 0.017, mean differences = 27.0% and 26.8%, respectively). Conclusions Preliminary results suggest minimal differences in acceptability between BPSL and TSL amongst high school students. Funding Sources Oklahoma State University.
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Geist Rutledge, Jennifer. "From charity to security: the emergence of the National School Lunch Program." History of Education 44, no. 2 (December 12, 2014): 187–206. http://dx.doi.org/10.1080/0046760x.2014.979252.

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42

Lambert, Laurel G., Martha T. Conklin, and Mary Kay Meyer. "Parentsʼ Beliefs toward Their Childrenʼs Participation in the National School Lunch Program." Topics in Clinical Nutrition 16, no. 4 (September 2001): 11–20. http://dx.doi.org/10.1097/00008486-200116040-00003.

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43

Marcason, Wendy. "What Are the New National School Lunch and Breakfast Program Nutrition Standards?" Journal of the Academy of Nutrition and Dietetics 112, no. 7 (July 2012): 1112. http://dx.doi.org/10.1016/j.jand.2012.05.017.

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Gleason, Philip. "Direct certification in the national school lunch program expands access for children." Journal of Policy Analysis and Management 27, no. 1 (December 4, 2007): 82–103. http://dx.doi.org/10.1002/pam.20308.

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45

Hinrichs, Peter. "The effects of the National School Lunch Program on education and health." Journal of Policy Analysis and Management 29, no. 3 (June 3, 2010): 479–505. http://dx.doi.org/10.1002/pam.20506.

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de Seymour, Jamie, Alessandro Stollenwerk Cavallaro, Laurie Wharemate-Keung, Sheryl Ching, and Jasmin Jackson. "Nutrient-Level Evaluation of Meals Provided on the Government-Funded School Lunch Program in New Zealand." Nutrients 14, no. 23 (November 30, 2022): 5087. http://dx.doi.org/10.3390/nu14235087.

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Approximately 1 in 6 children in New Zealand are living in households facing poverty and 14% of the population is food insecure. The Ka Ora, Ka Ako|Healthy School Lunches program aims to reduce food insecurity by providing access to a nutritious lunch every school day. This study analyzed the nutritional content of Ka Ora, Ka Ako meals and compared them to national and international standards. Meals were selected at random from approved menus. The suppliers covered by the 302 meals analyzed provide 161,699 students with a lunch (74.9% of students on the program). The meals were analyzed using Foodworks 10 nutrient analysis software. The nutrient content was compared against the New Zealand/Australia Nutrient Reference Values (NRVs) and to nutrient-level standards for international school lunch programs. A total of 77.5% of nutrients analyzed exceeded 30% of the recommended daily intakes. Protein, vitamin A and folate met the NRV targets and a majority of the international standards (55/57). Energy, calcium, and iron were low compared to NRVs and international standards (meeting 2/76 standards). Carbohydrates were low compared to international standards. The findings have been used to inform the development of revised nutrition standards for the program, which will be released in 2022.
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Lazier, Meghan. "Design Goes to Lunch – at the USDA." Design Management Review 27, no. 1 (February 22, 2016): 22–27. http://dx.doi.org/10.1111/drev.10344.

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It's a case study—and a microcosm of design‐based innovation within the US federal government.The National School Lunch Program had two problems. It was rife with improper payments, and there were kids who qualified but were still going hungry. That's how the Innovation Lab got involved.
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Kim, Jeounghee, and Myungkook Joo. "The Effects of Direct Certification in the U.S. National School Lunch Program on Program Participation." Journal of the Society for Social Work and Research 11, no. 3 (September 1, 2020): 393–413. http://dx.doi.org/10.1086/711584.

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KOHRI, Toshiyuki, Naoko KABA, Tatsuki ITOH, and Satoshi SASAKI. "Effects of the National School Lunch Program on Bone Growth in Japanese Elementary School Children." Journal of Nutritional Science and Vitaminology 62, no. 5 (2016): 303–9. http://dx.doi.org/10.3177/jnsv.62.303.

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Mirtcheva, Donka M., and Lisa M. Powell. "Participation in the National School Lunch Program: Importance of School-Level and Neighborhood Contextual Factors." Journal of School Health 79, no. 10 (October 2009): 485–94. http://dx.doi.org/10.1111/j.1746-1561.2009.00438.x.

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