Food Items in Reimbursable Lunches vs. Lunches Brought From Home in Southeastern Michigan Elementary Schools

Abstract

The purpose of this study was to compare total number of food items and specific food items in reimbursable school lunches (RSL) vs. lunches brought from home (LBH) in elementary schools in two school districts in Southeastern Michigan. Trained observers recorded contents of 570 lunches of 2nd, 3rd and 4th grade children. There were 300 boys and 270 girls, who were either Caucasian or African American.When total number of food items in lunches were compared, the means ± S.D. were 3.7 ± 1.1 for RSL (n = 281) and 3.4 ± 1.0 for LBH (n = 289); this was statistically significant at p = 0.003. Multivanate analysis of variance revealed statistically significant (p<.0001) differences between the food items as a function of lunch type. Specifically, RSL had more total food items and more fruits, vegetables, and dairy products than LBH; whereas LBH had more snack items, slightly more bread/cereal items, and slightly more meat/meat alternates. RSL provided three times as many dairy products; two times as much fruit; and seven times as many vegetables as LBH. LBH provided three times as many snack items.Nine percent of the LBH included a purchased prepackaged lunch containing cheese, crackers, and meat; nachos; tacos; or mini-pizzas. Eighty-seven percent of RSL included milk; only 7% of LBH included milk. Thirty-three percent of LBH contained a drink or juice with vitamin C; only 1% of RSL contained juice with vitamin C.Nutrient analyses confirmed the results obtained from this food item analysis. It was concluded that reimbursable school lunches provided more food variety than lunches from home. This study confirmed the important role of reimbursable school lunches to children's health from the standpoint of nutritional quality.