RESUMEN
Food acceptability was assessed in forty-eight high schools using alternate methods of menu planning for school lunches. The free-choice pattern resulted in a significant reduction of total plate waste, particularly in the vegetable and salad categories. Girls consistently wasted more food than did boys, regardless of menu pattern. Overall plate waste was 7 and 13 per cent of food service for boys and girls, respectively. The data suggest that a free-choice lunch may be effective in reducing plate waste, particularly for poorly consumed menu items.
Asunto(s)
Preferencias Alimentarias , Servicios de Alimentación/normas , Femenino , Servicios de Alimentación/economía , Humanos , Masculino , Planificación de Menú/economía , Planificación de Menú/normas , Programas Nacionales de Salud , Instituciones Académicas , Factores Sexuales , Estados UnidosRESUMEN
Reactions to alternate menu patterns used in high school lunches were measured. Students rated food in Basic 4 and free-choice patterns more positively than Type A. The environment in the lunchroom was not rated differently with different menu patterns. Based on overall student reactions, the free-choice pattern was preferred. School lunch managers found the free-choice pattern more difficult to serve because of reimbursement and pricing problems but felt there was less plate waste and better student response with this system.
Asunto(s)
Servicios de Alimentación/normas , Instituciones Académicas , Personal Administrativo , Comportamiento del Consumidor , Ambiente , Femenino , Preferencias Alimentarias , Servicios de Alimentación/economía , Humanos , Masculino , Fenómenos Fisiológicos de la Nutrición , Factores SexualesRESUMEN
Meal costs were compared in forty-eight high schools as a function of the lunch pattern. The patterns evaluated were: Type A "offer vs. serve," traditional Type A, four food groups (Basic 4), and free choice. Participation in school lunch increased with free choice, resulting in a reduction in labor and total meal costs. Sixteen per cent of foodservice work involved administration, 37 per cent preparation, 16 per cent service, 25 per cent clean-up, and 6 per cent other, which did not vary with the menu pattern.
Asunto(s)
Servicios de Alimentación/economía , Adolescente , Agricultura , Femenino , Agencias Gubernamentales , Humanos , Masculino , Planificación de Menú , Programas Nacionales de Salud , Instituciones Académicas , Estados Unidos , Recursos HumanosRESUMEN
The nutritive value of lunches in forty-eight high schools was assessed using alternate methods of menu planning. Using Type A, Basic 4, and free-choice patterns, the nutrient levels in lunches consumed were not significantly different from those of lunches using the Type A "offer vs. serve" pattern. For boys, lunches as consumed were significantly below the goals for calories, thiamin, and iron in all groups. For girls, lunches as consumed were significantly below the goal only for iron.