Acceptance of Healthier School Lunches by Second Through Fifth Grade Students in the Rural Arkansas Delta

Abstract

The United States Department of Agriculture (USDA) proposed guidelines for school lunch menus in 1995, which were consistent with the 1995 Dietary Guidelines for Americans for total fat and saturated fat. Under the proposed regulations, school lunches would provide one-third of the RDA for protein, vitamins A and C, iron, calcium and energy over a week's menu cycle. This study was part of a school-based community nutrition education project. The purpose of this study was to evaluate student acceptance of four school lunch menus that were consistent with the USDA's 1995 proposed nutrient guidelines. Focus groups were conducted to determine student food preferences, and four lunch menus were developed based on the information provided. Each lunch menu was prepared once per week on a four week rotating cycle for three months. Focus groups were conducted with the students after the lunch changes to assess their satisfaction with the new meals. Parents of the students were invited to lunch, and completed a survey evaluating the new lunches. When asked about favorite new food items in the cafeteria, the children cited low-fat cookies, fresh fruit, lasagna, baked fries, carrots, and barbecue chicken. When asked about what new foods the children did not like, they stated lasagna, barbecue chicken, California vegetables and tuna. When asked to give a grade to certain menu items, more than two-thirds of the students gave an A or B to the following: barbecue chicken, sloppy Joe's, tuna fish sandwiches, baked potato, fresh fruit, baked fries and low-fat cookies. They gave poor scores (D's and F's) for California vegetables and raw broccoli. The majority of new food items were well received by the students. New food items that were already familiar to the students were more readily accepted. Increased exposure to new foods also improved acceptance. Student feedback is especially helpful in planning successful meals. We learned it is possible to serve healthy meals at school that children enjoy.