The pulse school food pilot initiative: using pulse crops to increase nutrition and economics in school food service (632.6)

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 widely consumed among school‐aged children. Racial and socio‐economic disparities exist in obesity prevalence among children. Further, school districts with higher proportions of students eligible for free or reduced priced meals as part of the USDA National School Lunch Program are more likely to use “heat & serve ready” foods rather than scratch cooking in an effort to reduce program costs. The Pulse School Food Pilot Initiative, included in the Nutrition Title of the Farm Bill, aims to provide pulse‐based foods to school districts with highest proportions of students eligible for free or reduced priced meals. It also aims to evaluate both students' acceptability of the foods as well as the changes in nutritional profiles of meals when pulses are included. A description of the program and proposed implementation details will be presented.