Lunch Items Research Articles

แนวทางการเพิ่มประสิทธิภาพในการจัดอาหารกลางวัน ของศูนย์การศึกษาพิเศษส่วนกลาง จังหวัดกรุงเทพมหานคร

The purposes of this research are: 1) to study of the personal factors involved in lunch project management in Central Special Education Center BKK, 2) to study operation of lunch project management in Central Special Education Center BKK 3) to study the effectiveness of lunch project management in Central Special Education Center BKK , 4) to compare the efficiency of lunch project management in Central Special Education Center BKK are classify by personal factors of respondents, and 5) to present a guideline for increasing the efficiency of lunch project management in Central Special Education Center BKK. The research population is parents, students with special needs, 215 administrators and person in charge of the lunch arrangement, with a sample of 164 are dividing into 140 parents, students with special needs and 24 administrators and person in charge of the lunch arrangements. The instrument is a statistical questionnaire. The statistics are using for data analysis frequency, percentage, mean, standard deviation, one-way analysis of variance and analyze the content. The research was found that as follows: 1) student parents with special needs most of them were female, approximately age 31-40 years of age with an education lower than a bachelor's degree. There was a general employment job and had been an income not exceeding 10,000 baht at the most. 2) to study operation of lunch project management in Central Special Education Center BKK Found that overall was at a high level in descending order, it was found that the side with the highest average was raw materials, followed by management, and the least is the personnel side 3) Student parents with special needs were a high opinion on overall lunch efficiency. When was considering on a particular side, in descending order, namely, the quantity side of lunch, side lunch, the quality of the lunch hygiene of the day food operator and popular lunch items. 4) Compare the efficiency of lunch arrangements of Central Special Education Center BKK was found that the parents sex, age, status, educational level, occupation and averaged monthly income of the parents. There were opinions on the effectiveness of Central Special Education Center BKK was different with statistical significance at the .05 level. And 5) guidelines for increasing the efficiency of lunch were found that the quality ingredients should be prepared. There were food items and a variety of food styles to choosed from it must have a delicious and nutritious taste. In addition, the ingredients for cooking should be supplied with valuable nutrients, complete with all five food groups, hygienic was Including, should be recruited food operators who finished in nutrition directly. And organize was training in order to have been knowledged and developed skills in clean, disease-free and was completed cooking. And should be provided a variety of food items always new, such as fried, steamed, boiled, grilled and they were switching to change the rotation all the time. So that students could be choosed to eat. Which will have been result in being healthy. They could be active in various activities and they could be made full use of food.

The efficacy of a multi-strategy choice architecture intervention on improving the nutritional quality of high school students’ lunch purchases from online canteens (Click & Crunch High Schools): a cluster randomized controlled trial

BackgroundHigh school canteens are an ideal setting for public health nutrition intervention, and choice architecture strategies that facilitate the purchase of healthier foods and beverages from school canteens are recommended by the World Health Organization. The rapid uptake of online lunch ordering within school canteens provides a unique opportunity to implement choice architecture strategies that support healthier food choices with high fidelity. Despite this, no trial has tested the efficacy of choice architecture strategies within an online lunch ordering system on improving the nutritional quality of high school student lunch purchases. The objective of this study was to assess the impact of embedding choice architecture strategies into an online lunch ordering system on the nutritional quality of the school canteen lunch purchases of high school students (aged 12–19 years).MethodsA cluster randomized controlled trial was conducted with nine high schools in one Australian state. Schools were randomized to receive either a 2-month choice architecture intervention (involving menu labelling, prompts, item positioning, and feedback), or usual online ordering. Nutrient quality of online canteen lunch purchases was assessed using routine data collected by the online ordering system. Primary outcomes were the proportion of ‘Everyday’, ‘Occasional’, and ‘Should not be sold’ items purchased, categorized using the state healthy canteen policy. Secondary outcomes were the mean energy, saturated fat, sugar, and sodium content of purchases and the mean weekly revenue from online lunch orders. Linear mixed models were analyzed to assess outcomes.ResultsAnalysis of the student cohort (Intervention: 4 schools, 656 students; Control: 5 schools, 675 students) showed significant between group differences over time for the intervention group for the mean percentage of online lunch items per student that were ‘Everyday’ (+ 5.5%; P < 0.001) and ‘Should not be sold’ (− 4.4%; P < 0.001). There were no between group differences over time in the mean percentage of online lunch items that were ‘Occasional’; the average energy, saturated fat, sugar, or sodium content of lunch orders. There was also no difference in mean weekly revenue from high school student online lunch orders (P = 0.23).ConclusionsThese findings suggest that a low intensity, choice architecture intervention embedded within an online ordering system can increase the purchase of healthier food items for high school students in one Australian state without any adverse impact on canteen revenue.Trial registrationThis trial was prospectively registered on Open Science Framework on 23rd October 2020 as osf.io/h8zfr.

Salad Bar Use among Middle School Children in a Socio-economically Disadvantaged Rural County

Objective: Our objective in this study was to inform policymakers if including a salad bar in school cafeterias in the district would serve all subgroups of students equally. Methods: A salad bar was implemented during the 2016-2017 academic year in a rural low-income county middle-school. Halfway through, a “healthy lifestyle” educational campaign was presented. Students’ gender, race, and body mass index (BMI) were recorded along with their choice of daily lunch item. Results: Overall, 528 middle schoolers participated in this program. Students opted to consume salad for approximately 5.73 days out of the 123 days that salad was served. The educational campaign had no effect on salad bar use. There was no gender difference in frequency of salad bar use. African- American students consumed significantly more salad than Hispanic students, and marginally more salad than white students. Students classified as normal weight (by BMI percentile) chose the salad bar option more frequently than obese students. Conclusions: Salad bar was the least popular food choice, and popularity of the salad bar decreased over time. The educational campaign designed to increase salad bar use had no effect. These results can help guide future interventions in low-income rural communities.

Food Trying and Liking Related to Grade Level and Meal Participation.

School-based child nutrition programs provide students with meals and snacks that align with guidelines for a healthy eating pattern. However, participation is not universal, and research on the determinants of food selection is needed to improve school nutrition practices and policies. The purpose of this study was to examine the relationships between grade level (i.e., grade school, middle school, or high school) as well as meal participation category (i.e., only breakfast, only lunch, or both) and food trying and liking in a large urban school district. Outcomes were measured using an online survey completed by students from 2nd through 12th grade (n = 21,540). Breakfast and lunch item liking scores were higher among the grade school and middle school students than among the high school students. Breakfast and lunch liking scores were also higher among those who participated in both breakfast and lunch as opposed to those who only participated in one meal. Food item liking scores were positively correlated with the percentage of students who had tried the particular foods (r = 0.52, p < 0.001), and the number of foods tried was dependent on both grade level and meal participation category (F(4, 21,531) = 10.994, p < 0.001). In this survey of students, both grade level and meal participation category were found to be related to the liking of foods, while foods that were tried more often tended to be liked more. Future studies should consider grade level and meal participation when exploring student preferences. School nutrition programs should also consider these factors when assessing satisfaction.

Development and nutritional evaluation of low glycemic index recipe from ragi and pulses for diabetes

Refined carbohydrates, such as white rice and white flour, are the mainstay of the modern Asian Indian diet and may contribute to the rising incidence of Type- 2 diabetes and other life style diseases in this population. Low-glycemic index foods and high fibre content might play a significant role as functional foods in reducing the risk of such chronic diseases such as diabetes, cardiovascular diseases, obesity and cancer etc. In this study, two breakfast/ lunch items were targeted to modify and develop a low glycemic index recipe that can be consumed by diabetic individual. The prepared foods were investigated for organoleptic evaluation and proximate composition (moisture, protein, fat, crude fibre and ash content). Both the prepared products were organoleptically fell in the category of “liked very much” and nutritionally have a good potential for use as low glycemic food. The concept of glycemic index of various foods has emerged as a boon to dietary therapy of diabetes mellitus, indicating the beneficial aspect of foods consumed both individually and as mixed meals.

Plate Waste in School Lunch: Barriers, Motivators, and Perspectives of SNAP-Eligible Early Adolescents in the US

ObjectiveTo determine barriers, motivators, and perspectives regarding plate waste reduction of early adolescents. DesignTrained interviewers conducted audio-recorded individual interviews with adolescents. SettingElementary schools implementing the National School Lunch Program in Hawai‘i, Montana, and Virginia. ParticipantsEarly adolescents (n = 47, aged 9–13 years) from families receiving or eligible to receive Supplemental Nutrition Assistance Program benefits were recruited to participate. Phenomenon of InterestFactors influencing plate waste among adolescents and potential plate waste reduction strategies. AnalysisCoders analyzed content and thematic data to identify code categories and themes. ResultsMain barriers to reducing school lunch plate waste were unsupportive school policy, undesirable food quality, satiation, and social influences. Key motivators to reducing school lunch plate waste were supportive school policy, including allowing students to share food with peers and save food to eat later; and social influences. Participants found it acceptable to throw away disliked food and unacceptable to throw away wanted food; they perceived that their peers did not care whether food was thrown away; and they thought their parents disliked wasting food. Conclusion and ImplicationsResults suggest that several factors might allow for minimization of school lunch plate waste in the National School Lunch Program, including improvements in food quality, food policy, and social influences. Under these important themes, strategies to employ may include improving food preparation and taste, allocating more time for students to finish lunch, allowing students to self-select food lunch items, and permitting them to share and save their leftover food.

Can Reduced Intake Associated with Downsizing a High Energy Dense Meal Item be Offset by Increased Vegetable Variety in 3⁻5-year-old Children?

Large portions of energy dense foods promote overconsumption but offering small portions might lead to compensatory intake of other foods. Offering a variety of vegetables could help promote vegetable intake and offset the effect of reducing the portion size (PS) of a high energy dense (HED) food. Therefore, we tested the effect on intake of reducing the PS of a HED unit lunch item while varying the variety of the accompanying low energy dense (LED) vegetables. In a within-subjects design, 43 3–5-year-old pre-schoolers were served a lunch meal in their nursery on 8 occasions. Children were served a standard (100%) or downsized (60%) portion of a HED sandwich with a side of LED vegetables offered as a single (carrot, cherry tomato, cucumber) or variety (all 3 types) item. Reducing the PS of a HED sandwich reduced sandwich (g) (p < 0.001) and total meal intake (kcal) consumption (p = 0.001) without an increased intake of other foods in the meal (LED vegetables (p = 0.169); dessert (p = 0.835)). Offering a variety of vegetables, compared with a single vegetable, increased vegetable intake (g) (p = 0.003) across PS conditions. Downsizing and variety were effective strategies individually for altering pre-schoolers’ intakes of HED and LED meal items, however, using variety to offset HED downsizing was not supported in the present study.

The relative price of healthy and less healthy foods available in Australian school canteens

School canteens have an important role in modelling a healthy food environment. Price is a strong predictor of food and beverage choice. This study compared the relative price of healthy and less healthy lunch and snack items sold within Australian school canteens. A convenience sample of online canteen menus from five Australian states were selected (100 primary and 100 secondary schools). State-specific canteen guidelines were used to classify menu items into 'green' (eat most), 'amber' (select carefully) and 'red' (not recommended in schools). The price of the cheapest 'healthy' lunch (vegetable-based 'green') and snack ('green' fruit) item was compared to the cheapest 'less healthy' ('amber/red') lunch and snack item, respectively, using an un-paired t-test. The relative price of the 'healthy' items and the 'less healthy' items was calculated to determine the proportion of schools that sold the 'less healthy' item cheaper. The mean cost of the 'healthy' lunch items was greater than the 'less healthy' lunch items for both primary (AUD $0.70 greater) and secondary schools ($0.50 greater; p < 0.01). For 75% of primary and 57% of secondary schools, the selected 'less healthy' lunch item was cheaper than the 'healthy' lunch item. For 41% of primary and 48% of secondary schools, the selected 'less healthy' snack was cheaper than the 'healthy' snack. These proportions were greatest for primary schools located in more, compared to less, disadvantaged areas. The relative price of foods sold within Australian school canteens appears to favour less healthy foods. School canteen healthy food policies should consider the price of foods sold.

Gastrointestinal Illness Associated with Rancid Tortilla Chips at a Correctional Facility - Wyoming, 2015.

On October 12, 2015, a county health department notified the Wyoming Department of Health of an outbreak of gastrointestinal illness among residents and staff members at a local correctional facility. The majority of ill persons reported onset of symptoms within 1-3 hours after eating lunch served at the facility cafeteria at noon on October 11. Residents and staff members reported that tortilla chips served at the lunch tasted and smelled like chemicals. The Wyoming Department of Health and county health department personnel conducted case-control studies to identify the outbreak source. Consuming lunch at the facility on October 11 was highly associated with illness; multivariate logistic regression analysis found that tortilla chips were the only food item associated with illness. Hexanal and peroxide, markers for rancidity, were detected in tortilla chips and composite food samples from the lunch. No infectious agent was detected in human stool specimens or food samples. Extensive testing of lunch items did not identify any unusual chemical. Epidemiologic and laboratory evidence implicated rancid tortilla chips as the most likely source of illness. This outbreak serves as a reminder to consider alternative food testing methods during outbreaks of unusual gastrointestinal illness when typical foodborne pathogens are not identified. For interpretation of alternative food testing results, samples of each type of food not suspected to be contaminated are needed to serve as controls.

A Study of School Lunch Food Choice and Consumption among Elementary School Students

Background: School lunches that are part of the National School Lunch Program must meet specific nutrition requirements. It is unknown whether students eat school lunches in a balanced manner. This study examined which lunch food items children eat/toss, and consumption differences between sexes, and between students at a Non-Title 1 school where most students purchase school lunches and a Title 1 school where most students receive free or reduced-priced lunches. Methods: Students in both schools were observed unobtrusively for five consecutive days. Trained observers recorded the discarded food items on a checklist listing the menu items for the day. The final analyses (t- tests, z tests) included data from 2,826 student-meals. Results: Entrees similar to those offered in fast food restaurants (i.e., chicken nuggets, pizza, nachos, corndogs) were favored by most students. Fresh fruits and vegetables were not selected or consumed frequently. Boys consumed more food in the fast food, starches, and dessert categories, while girls consumed more soup, salads, and vegetables. Title 1 school students consumed more food in all categories except bread, pasta, and sandwiches than Non-Title 1 school students. Conclusions: Students’ preference of unhealthy lunch items may decrease the health benefits that school lunches attempt to provide.

The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.

Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste 3 different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta, and the overall meal on a 9-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (breakfast: 6.50 RF compared with 6.84 FF, P = 0.0061; 6.50 RF compared with 6.82 RFS, P = 0.0030; lunch: 6.35 RF compared with 6.94 FF, P < 0.0001; 6.35 RF compared with 6.71 RFS, P = 0.0061). RFS and FF breakfast and lunch meals, French toast, chicken, and vegetable likings were similar. FF and RFS conditions were liked more than RF for the breakfast and lunch meals, French toast, chicken entrée, and vegetables. Liking of all 3 sausage conditions was similar. FF pasta was liked more than RFS and RF (7.47 FF compared with 6.42 RFS, P < 0.0001; 7.47 FF compared with 6.47 RF, P < 0.0001). Habitual consumption of roasted chicken was associated with reduced liking of FF chicken (r = -0.23, P = 0.004) and FF pasta (r = -0.23, P = 0.005). Herbs and spices may be useful for improving the liking of lower fat foods and helping Americans maintain a diet consistent with the U.S. Dietary Guidelines. Americans consume more fat than is recommended in the Dietary Guidelines for Americans. This study shows that you can take foods like French toast, chicken, or a vegetable side and cut the fat and calories by up to 50% while restoring flavor with herbs and spices. People typically use butter, cheese, or fatty meat to enhance the flavor of their food. We found that even when we reduced the fat in our meals by using lower fat dairy and meat products but then added herbs and spices, we were able to deliver the flavor people desire for a fraction of the calories.

The Effect of Gender and National School Lunch Program Participation on Saturated Fat Content of Entrée Items Chosen by Elementary School‐Aged Students (LB379)

□ The purpose of this study was to examine participants in a National School Lunch Program (NSLP) school district, and the effect of gender or participation in the NSLP on the selection of high saturated fat content entrée items by the elementary school students. Nutrition information provided to parents often does not include a profile of the fats offered in school lunch items. This was true of this study’s schools. However, new NSLP guidelines focus upon saturated and trans fat content in school lunches. The total kcal limit is &lt;30%/total kcal, and saturated fat is &lt;10%/total kcal, along with 0gms/serving trans fat. So, there is a need to monitor the fat profile of foods offered to ensure schools meet the current guidelines. As a part of a large plate waste study, all entrée items (79, 360) served in February 2013 in 11 elementary schools were analyzed for SFAs, MUFAs, PUFAs, trans fat, total fat and total kcal using “best fit” selection criteria with Nutritionist Pro TM nutritional analysis software based upon matching of nutrient content (kcal, CHO, protein, total fat, and sodium) from the school district and recipes of actual entrée items served. In the offer‐based school lunch service provided, three entrée items/day were served with a constant of vegetarian choice (consisting of cheese stick, yogurt, and cracker product) each day. Student numbers were 5,375 total; and a total of 41, 739 selections were made by males and 37, 621 by females. Total “paid”, “free” and “reduced” meals were 24,654; 50,366; and 4,340, respectively. Percentage of “free”, “reduced” and “paid” status meals for males were 63%, 5%, and 32% respectively and for females were 64%, 5.5%, and 30.5%. Point of Sale data collected during the same time period coupled with lunch dietary analysis data is being used to determine the effect of gender and/or participation in the free and reduced school lunch program on the selection of high saturated fat content entrée items by elementary school aged students and will be presented.□Grant Funding Source: CBBS Health Initiative Pilot Grant, Clemson University

The impact of food advertisements on changing eating behaviors: An experimental study

This research examines how three types of food advertising (healthy food, unhealthy food, and anti-obesity) impact consumers’ purchases of lunch items. The analysis is based on an economic experiment conducted with 186 adult non-undergraduate student subjects, each of which were randomly placed into either the control group or one of four treatments: (1) healthy food advertising, (2) anti-obesity advertising, (3) unhealthy food advertising, and (4) mixed (all three food) advertising. The results indicate that healthy, anti-obesity, and mixed food advertising reduced intakes of total calories, fat, sodium, and carbohydrates. Similarly, anti-obesity, healthy, and mixed food advertising results in increasing the probability of selecting more healthy items and fewer unhealthy items from a menu. Healthy food advertising has a stronger impact than anti-obesity or mixed food advertising.

Taxes, Subsidies, and Advertising Efficacy in Changing Eating Behavior: An Experimental Study

AbstractUsing a lab experiment with 258 adult non‐student participants, we examined whether unhealthy foods taxes, healthy foods subsidies, anti‐obesity advertising, and healthy foods advertising have an impact on changing consumers' choices of lunch items and the nutrient content of their choices for a selected meal. A difference‐in‐difference regression model was used to determine the efficacy of the various policy treatments. The results indicate that the unhealthy foods tax, healthy foods advertising, and unhealthy foods tax combined with anti‐obesity advertising significantly reduced the content of some nutrients of concern, such as calories, calories from fat, carbohydrates, and cholesterol in meal selections. We also find that when combined with healthy foods subsidy, the healthy foods advertising has very little effect on nutrient consumption; the anti‐obesity advertising on its own, however, is not efficient at changing dietary behavior. We discuss the policy implications of our findings and venues for future research.

Elementary School Participation in the United States Department of Agriculture's Team Nutrition Program Is Associated With More Healthful School Lunches

To assess school-level characteristics associated with Team Nutrition (TN) program participation, and compare the availability of food items in school lunches in participating vs nonparticipating schools. Cross-sectional study with a nationally representative sample of 2,489 elementary schools in the United States. A mail-back survey was used to collect school administrator-reported annual data on availability of selected healthful and unhealthful lunch items between 2006-2007 and 2009-2010. Multivariate regression analyses was used to predict the availability of food items in school lunches based on TN participation. Team Nutrition participation was higher among schools in the south, in rural areas, and in states with stronger nutrition policies. Program participation was higher in schools with mostly low-income students and where a dietitian was on staff. Participating schools were more likely to offer healthful items and less likely to serve unhealthful items during lunch. The TN program has the potential to help schools offer healthier school meals.

Salt Content Impacts Food Preferences and Intake among Children

Decreasing dietary sodium intake, which can be achieved by reducing salt content in food, is recommended. Salt contributes to the taste of foods and makes them more enjoyable. Whether a food is liked or disliked is an important determinant of food intake, especially among children. However, the role of salt in children's food acceptance has received little attention. The impact of salt content on children's hedonic rating and intake of two foods was investigated in children. Using a within-subject crossover design, we recruited 75 children (8–11 years) to participate in five lunches in their school cafeteria. The target foods were green beans and pasta. The added salt content was 0, 0.6 or 1.2 g/100 g. The children's intake (g) of all lunch items was measured. The children provided their hedonic rating of the food, a preference ranking and a saltiness ranking in the laboratory. Children could rank the foods according to salt content, and they preferred the two saltier options. A food-specific effect of salt content on intake was observed. Compared to the intermediate level (0.6 g salt/100 g), not adding salt decreased green bean intake (−21%; p = 0.002), and increasing the salt content increased pasta intake (+24%; p<0.0001). Structural Equation Modeling was used to model the relative weights of the determinants of intake. It showed that the primary driver of food intake was the child's hunger; the second most important factor was the child's hedonic rating of the food, regardless of its salt content, and the last factor was the child's preference for the particular salt content of the food. In conclusion, salt content has a positive and food-specific effect on intake; it impacted food preferences and intake differently in children. Taking into account children's preferences for salt instead of their intake may lead to excessive added salt.

Engagement with a computer game affects lunch memory and later food intake

Distraction while eating can enhance intake of afternoon snacks, perhaps due to the effects of distraction on meal memory. Here we test the hypothesis that greater engagement with a distracter (computer game) will be associated with poorer meal memory and enhanced afternoon snacking compared with either a low involvement distraction or a control condition with no distraction. Using a between subjects design, young women undergraduate students visited the laboratory to eat a fixed lunch while (1) playing a computer game for which they would win money (2) playing a computer without any incentive (3) alone in the absence of distraction. Intake of cookies at a tasting session later that afternoon was measured and participants recalled the order in which they ate lunch items and rated the memory for vividness. All participants ate all of the lunch and rated appetite during lunch did not differ according to condition. Participants ate significantly more cookies and had poorer serial recall of the lunch item order after they had eaten their lunch while playing the computer game for money than when they had eaten their lunch while playing the computer game without an incentive or without any distraction. Vividness of lunch memory was negatively correlated with cookie intake. These results suggest that there is a relationship between distraction at lunch and later food intake provide support for the idea that memory of the previous meal affects future consumption.

Nutrition Knowledge of Parents and the Packed Lunch Items in Their Preschooler's Lunches

The purpose of this study was to determine what parents were packing in preschooler lunches and if parents’ nutrition knowledge affected types of food packed in their child's lunch.

Noroviruses: The Perfect Human Pathogens?

Noroviruses: The Perfect Human Pathogens?

Toddlers and Preschoolers Consume More Dietary Fiber When High-Fiber Lunch Items Are Served

Increasing fiber intake by consuming high fiber foods, which are also high in other nutrients, can improve diet quality and reduce the risk for disease. However, most children do not meet fiber intake recommendations. Food provided at child care centers is a major source of daily nutrients, including fiber, for a large portion of children in the U.S. The aim of this study was to determine if serving novel, high fiber lunch items would successfully increase fiber intakes in toddlers and preschoolers. Four high-fiber entrées were developed and served to children (n=54) at lunch in a local child care center. Consumption was compared to usually served lunches and fiber intake recommendations. Toddlers consumed 89% of their recommended calories at the lunch meal and an average of 72% of the entrees; preschoolers consumed 74% of their recommended calories and 59% of the entrée, on average. Each entrée was high in fiber, providing, on average, 3.2 ± 1.6g fiber for toddlers and 4.1 ±1.9g fiber for preschoolers. These high fiber lunches contributed significantly more fiber than the usual lunch foods for most children. Data indicate that children are accepting of high fiber, novel lunch items, thus indicating that serving high fiber lunch items at child care may increase dietary fiber intake in children.