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The Effect of Gender and National School Lunch Program Participation on Saturated Fat Content of Entrée Items Chosen by Elementary School‐Aged Students (LB379)
Author(s) -
Anderson Annie,
Granberg Ellen,
Kropp Jaclyn,
Peckham Janet,
Condrasky Marge,
Mroz Tom,
HaleyZitlin Vivian
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.lb379
Subject(s) - saturated fat , total fat , food science , nutritionist , medicine , psychology , chemistry , cholesterol , pathology
□ 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 <30%/total kcal, and saturated fat is <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