Factors determining the use of sweet potatoes in school foodservice in the Southeastern United States

Abstract

AbstractThe purpose of this study was to determine the prevalence and reasons for sweet potato use in child nutrition programs in the Southeastern United States. A survey of school foodservice directors collected data including frequency and type of potato menu items, purchasing issues and factors that might influence use of potatoes. Respondents (n = 117) indicated significantly more white‐potato menu items were offered and generated significantly less waste than sweet potato menu items (P < 0.05). Full‐time equivalent enrollment influenced willingness to purchase either frozen or dried sweet potatoes. Directors in schools with higher enrollments appeared more willing to purchase these forms of sweet potatoes. Having more recipes acceptable to children, controlling cost and meeting nutrition guidelines were the most frequently cited reasons for willingness to use more white and sweet potatoes. Modification of existing recipes and developing new recipes from international cuisines are two means of incorporating more sweet potatoes into children's diets.