It takes a village: community collaboration to promote consumption of dry beans in school meals (273.2)

Abstract

Pulse crops, which include dry beans, dry peas, lentils and chickpeas, are nutrient dense foods rich in fiber, protein, iron, potassium and phytonutrients. Consumption of pulses is associated with increased satiety and reduced risk of chronic diseases, yet these low‐cost foods are not readily used in school food service operations. A unique collaboration of community partners aims to promote increased consumption of locally produced pulses among K‐12 students in Washington. In this pilot study, one elementary school (61% free & reduced eligible) and one high school (45% free & reduced eligible) were selected for the study, and 66 students were recruited to participate. Extension specialists from Agriculture and Nutrition developed four pulse‐based recipes. Food Service directors chose one pulse‐based recipe to prepare at their school and plate waste studies were conducted to assess students’ consumption. Elementary students had reduced pulse consumption while high school students had an increase in consumption. Results suggest development of recipes in closer collaboration with school food service directors could be an effective strategy to increase consumption of locally produced pulse crops in school food programs.