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The United States possesses a well intentioned but misguided lunch program, leaving children overfed but malnourished. Currently, a revolution is under way to transform programs around the country by incorporating locally grown and fresh ingredients, as well as integrating hands-on educational experiences with gardening and nutrition. The Claremont Unified School District (CUSD) makes up a group of schools that once heavily relied on unhealthy processed foods for providing lunch. Through a series of modifications in the past three years, CUSD’s program has been remodeled to feature more local produce and fresh ingredients, independent of USDA commodities or large scale agriculture. This has led to a healthier student body as well as a more cohesive school community.

As the competition for talented workers increases fringe benefits are becoming an   increasingpart of the salary package. A token of this, could be the lunch industry, which has emerged in Denmark and Sweden as a way of attracting and retain skilled staff. Despite the similarities between the two countries, different business models dominate the lunch industries in the respective markets. This study displays some fundamental differences in the lunch habits, which are established from childhood experiences. All Swedish schoolchildren receive a free lunch consisting of a hot meal served as a buffet in big dining halls. Danish schoolchildren carry cold packed lunch bags from home, consisting primarily of rye bread and cold cuts. As a result of these experiences Swedes prefer hot meals for lunch throughout their lives, while Danes gladly eat their cold rye bread. Nonetheless, the dominating business model, within the Danish lunch industry, offers workers hot lunches served as buffets, while the common Swedish model requires workers to visit lunch restaurants. Alternatively, lunch can be delivered, but then it is served as single portions or cold/frozen and has to be heated. According to the results of this study there are no fundamental differences within the content or focus areas of the business models in the two countries and the key success factors are the same. The Swedish lunch models are not likely to be accepted in Denmark, due to the Danish population’s attitude towards frozen ready meals and that buffets makes single portions superfluous. On the other hand, the commonly applied Danish model seems to be a good fit with the Swedish culture, hence an entrepreneurial opportunity.

Stressen inom arbetslivet är högre än någonsin och allt fler väljer att fortsätta arbeta under lunchrasten, eller att hoppa över den helt, till följd av detta. Det finns tecken som tyder på att synen på lunchrasten som ett tillfälle för återhämtning och vila har förändrats. På vissa håll har lunchrasten blivit ett laddat ämne, både för arbetsgivare och anställda, vilket kan få negativa konsekvenser både för individen själv och för arbetsplatsen. Lunchrasten är oftast en av de längsta rasterna under arbetsdagen och ger kontorsarbetare en chans att koppla bort tankar på sina arbetsuppgifter och kanske även möjlighet att lämna arbetsplatsen för ett miljöombyte och är därmed ett bra tillfälle för återhämtning. Syftet med studien var att undersöka upplevda stressnivåer hos kontorsarbetare efter tre olika typer av lunchsituationer (ledig lunch, arbetslunch inom kontorsbyggnaden samt arbetslunch utanför kontorsbyggnaden), och att med detta bidra med kunskap och information som kan vara till hjälp för både arbetsgivare och anställda i arbetet med att skapa en så gynnsam lunchsituation som möjligt, sett ur ett stressperspektiv. Stress mättes med Depression, Anxiety, Stress Scales DASS-21. Resultatet tyder på att vilken typ av lunchsituation man haft påverkar den upplevda stressnivån efter lunch. / The level of job related stress is higher than ever. As a result, an increasing number of people choose to continue working during the lunch break or to skip it altogether. There are signs that the view of the lunch break as an opportunity for recovery and rest has changed. In some places, the lunch break has become a loaded topic, both for employers and employees, which can have negative consequences for both the individual and the workplace. The lunch break is usually one of the longest breaks during the working day and gives office workers a chance to disconnect thoughts on their work tasks and perhaps also the opportunity to leave the workplace for a change of environment and are thus a good opportunity for recovery. The purpose of the study was to investigate perceived stress levels in office workers after three different types of lunch situations (free lunch, work lunch in the office building and work lunch outside the office building) and with this contribute with knowledge and information that could be helpful to both employers and employees, in creating as favorable a lunch situation as possible, from a stress perspective. Stress was measured with Depression, Anxiety, Stress Scales DASS-21. The result indicates that the type of lunch break you have had affects the perceived stress level after lunch.

This was an observational study of the food and nutrient contribution of lunches in the Food Pyramid Choices Menu system as offered to and eaten by 93 third graders participating from two schools in the Reynolds school district in Oregon. In response to current public health concerns in the U.S. and the emphasis on diets of moderation rather than simply nutritional adequacy, this study focused on the total and saturated fat content of the lunches offered to and eaten by third graders. In the Food Pyramid Choices Menu system, children are allowed to select their own lunches from a variety of entrees, milk, fruits, vegetables, and grain products. The meals as offered to the children were calculated as the mean amount of each food offered to each student in the school. Nutrient analysis for the average lunches as offered was done with Nutrikids (Lunchbyte Systems, Inc.) nutrient analysis software. One week of lunches were analyzed and averaged over the week. The meals as eaten were determined for each child by measuring the foods selected by each child, and subtracting the amount that was leftover by that child. The nutrient analysis for each child's lunches, as eaten, was averaged over the number of days that each child ate lunches while participating in the study. The nutrient content of lunches was analyzed using ESHA's Food Processor. Each student's data for each day was averaged over the week and then with data from all the students participating to arrive at the mean daily food and nutrient intakes. The lunches as offered and as eaten had total fat contents of 33% and 35% of total energy, respectively. The lunches as offered and as eaten both had saturated fat contents of 13% of total energy. It was evident that the third graders ate lunches that, on average, contained a higher proportion of energy from total fat than did the lunches as offered. The lunches as offered contained on average 40.5 mg of vitamin C and 434 RE of vitamin A. The lunches as eaten contained on average 22 mg of vitamin C and 288RE of vitamin A. Though the lunches as eaten were lower in these vitamins than the lunches as offered, the amounts of vitamin C and A eaten were still significantly greater than the National School Lunch Program standards for vitamins C and A in school lunches of 15mg and 224RE, respectively. The mean nutrients analyzed in the lunches as eaten were significantly less than the mean nutrients that were analyzed in the lunches as selected, including: energy, carbohydrates, protein, total fat, saturated fat, protein, total and saturated fat as a percentage of total energy, cholesterol, fiber, vitamin A, vitamin C, fiber, calcium, iron, sodium. / Graduation date: 1998

Master of Science / Department of Hospitality Management and Dietetics / Kevin L. Sauer / The National School Lunch Program (NSLP) seeks to provide nutritionally balanced, low-cost or free lunches to more than 31 million children daily. With the recent increase in childhood obesity, school nutrition programs must follow strict nutrient guidelines in meal preparation. As nutrient requirements have changed, participation in the NSLP has also decreased, especially among older students. To recover lost revenue, many schools offer al a carte items or other snack items often characterized as high in calories, fat, and carbohydrates. The NSLP provides meals with a balance of vegetables, fruits, whole grains, and low-fat and fat-free milk. Some research suggests that unintentional stereotypes or social stigmas exist about the NSLP program among participants. Al a carte and vending machine food options have influenced these stereotypes and in some cases have deterred students from participating in the NSLP. Research about stigma association with the NSLP is scarce and not current. This study investigated if social stigmas exist about the NSLP and their influence on student participation. Middle school students in Kansas comprised the population for this study. A survey instrument was drafted using themes identified from existing research. In addition to demographic variables, the survey contained statements that examined factors that motivate and de-motivate students from participating in the NSLP, and statements about social stigmas and peer influence. A panel of child nutrition program experts and a pilot study with middle school students were used to refine and validate the survey. The survey was distributed to middle school students in thirteen Family and Consumer Science classes in Kansas. A total of 559 students responded to the survey for a response rate of 48%. This study found that few of the motivator statements correlated with participation in the NSLP. However, preference for snack foods was identified as the largest deterrent in respondent participation. Few new social stigmas were identified, but significant variations were found when examining variations between some demographic variables. Respondents who were female, older in age and grade level, frequently ate school lunch, and attended large schools with a high number of students receiving lunch at a free and/or reduced price were more aware of social stigmas and more greatly impacted by the actions of their peers. In contrast, qualitative data showed that some respondents are greatly influenced by peers and the fear of stigmatization.

Com o intuito de atender às recomendações do Programa Nacional de Alimentação Escolar (PNAE), o poder público adota modelos de gestão que julga eficiente, porém as informações sobre a eficácia e eficiência, antes e após a implementação dos mesmos são escassas, o que dificulta os estudos de avaliação. O Estado de Goiás, a partir de 1995, migrou do modelo de gestão centralizado para o modelo de gestão descentralizado, no qual o Governo do Estado de Goiás transfere para as unidades escolares os recursos financeiros bem como a responsabilidade de execução do Programa de Alimentação Escolar. Visando avaliar o modelo de gestão em questão, 51 unidades de ensino estadual de 04 Subsecretarias de Educação Regional foram avaliadas. Foram calculados a composição nutricional (carboidratos, proteínas, lipídeos, fibras, vitaminas A e C, ferro, cálcio, magnésio e zinco), o Ndpcal e o valor calórico dos cardápios oferecidos. Os índices de adesão e aceitação foram verificados. As condições operacionais referentes a recursos humanos, equipamentos, utensílios, estrutura de distribuição das refeições, custos e a presença de cantinas também foram averiguadas. Como resultados, os valores médios da composição nutricional e do valor calórico das refeições mostraram-se abaixo dos preconizados pelo PNAE. A adesão média foi de 49%, considerando o número de alunos matriculados. Já sobre os presentes, o índice subiu para 56%. A presença de cantinas, o período (matutino e vespertino) e o tipo de cardápio influenciaram na adesão ao Programa. Dos cardápios planejados, 23% não foram cumpridos e a aceitação média foi de 87%. Em 80% das escolas as preparações foram servidas em sala de aulas. Em relação aos equipamentos e utensílios, 64% e 72%, respectivamente, encontravam-se em bom estado. O número de funcionários da cozinha não é padronizado e insuficiente para atender a demanda, bem como o de nutricionistas. Um dos objetivos da implantação do modelo escolarizado no estado de Goiás foi a melhoria na qualidade, porém, de acordo com todos os resultados obtidos, a realidade do Programa das unidades de ensino ainda não condiz com às referências estabelecidas pelo Fundo Nacional de Desenvolvimento da Educação. / Aiming to achieve the recommendations of the National School Lunch Program (PNAE), the government adopt management models that judge efficient, but the information on the effectiveness and efficiency before and after implementation of them are scarce, which difficults evaluations. The State of Goiás, in 1995, migrated from centralized to the schooled model, in which the state government of Goias transfers to the schools the financial resources and the responsibility for implementing the School Lunch Program . Aiming to evaluate the model in question, 51 schools from 04 Departments of Regional Education were studied. Nutritional composition (carbohydrates, proteins, lipids, fiber, vitamins A and C, iron, calcium, magnesium and zinc), the Ndpcal and calorific value of the meal were calculated. The acceptance and adhesion rates were verified. The operational requirements related to human resources, equipment, utensils, distribution structure, costs and the presence of commercial establishment were also investigated. As result, the average values of the nutritional composition and caloric value of the meals were below those recommended by FNDE Resolution. The rate of students participation in the School Lunch Program was 49%, considering the number of students enrolled. The rate increased when the present students was consideres. The presence of commercial stablishments, the period (morning and afternoon) and the type of menu influenced the adhesionn. Considering planned menus, 23% were not met and the average acceptance was 87%. In 80% of schools the melas were served in the classroom. In terms of equipment and utensils, 64% and 72%, respectively, were in good condition. The number of employees was not standardized and insufficient to meet demand, as well as nutritionists. The implantation of the model schooled in the state of Goiás had the purpose to improve the quality, however, considering the results, the reality of the Program does not consistent with the references provided by FNDE.

Com o intuito de atender às recomendações do Programa Nacional de Alimentação Escolar (PNAE), o poder público adota modelos de gestão que julga eficiente, porém as informações sobre a eficácia e eficiência, antes e após a implementação dos mesmos são escassas, o que dificulta os estudos de avaliação. O Estado de Goiás, a partir de 1995, migrou do modelo de gestão centralizado para o modelo de gestão descentralizado, no qual o Governo do Estado de Goiás transfere para as unidades escolares os recursos financeiros bem como a responsabilidade de execução do Programa de Alimentação Escolar. Visando avaliar o modelo de gestão em questão, 51 unidades de ensino estadual de 04 Subsecretarias de Educação Regional foram avaliadas. Foram calculados a composição nutricional (carboidratos, proteínas, lipídeos, fibras, vitaminas A e C, ferro, cálcio, magnésio e zinco), o Ndpcal e o valor calórico dos cardápios oferecidos. Os índices de adesão e aceitação foram verificados. As condições operacionais referentes a recursos humanos, equipamentos, utensílios, estrutura de distribuição das refeições, custos e a presença de cantinas também foram averiguadas. Como resultados, os valores médios da composição nutricional e do valor calórico das refeições mostraram-se abaixo dos preconizados pelo PNAE. A adesão média foi de 49%, considerando o número de alunos matriculados. Já sobre os presentes, o índice subiu para 56%. A presença de cantinas, o período (matutino e vespertino) e o tipo de cardápio influenciaram na adesão ao Programa. Dos cardápios planejados, 23% não foram cumpridos e a aceitação média foi de 87%. Em 80% das escolas as preparações foram servidas em sala de aulas. Em relação aos equipamentos e utensílios, 64% e 72%, respectivamente, encontravam-se em bom estado. O número de funcionários da cozinha não é padronizado e insuficiente para atender a demanda, bem como o de nutricionistas. Um dos objetivos da implantação do modelo escolarizado no estado de Goiás foi a melhoria na qualidade, porém, de acordo com todos os resultados obtidos, a realidade do Programa das unidades de ensino ainda não condiz com às referências estabelecidas pelo Fundo Nacional de Desenvolvimento da Educação. / Aiming to achieve the recommendations of the National School Lunch Program (PNAE), the government adopt management models that judge efficient, but the information on the effectiveness and efficiency before and after implementation of them are scarce, which difficults evaluations. The State of Goiás, in 1995, migrated from centralized to the schooled model, in which the state government of Goias transfers to the schools the financial resources and the responsibility for implementing the School Lunch Program . Aiming to evaluate the model in question, 51 schools from 04 Departments of Regional Education were studied. Nutritional composition (carbohydrates, proteins, lipids, fiber, vitamins A and C, iron, calcium, magnesium and zinc), the Ndpcal and calorific value of the meal were calculated. The acceptance and adhesion rates were verified. The operational requirements related to human resources, equipment, utensils, distribution structure, costs and the presence of commercial establishment were also investigated. As result, the average values of the nutritional composition and caloric value of the meals were below those recommended by FNDE Resolution. The rate of students participation in the School Lunch Program was 49%, considering the number of students enrolled. The rate increased when the present students was consideres. The presence of commercial stablishments, the period (morning and afternoon) and the type of menu influenced the adhesionn. Considering planned menus, 23% were not met and the average acceptance was 87%. In 80% of schools the melas were served in the classroom. In terms of equipment and utensils, 64% and 72%, respectively, were in good condition. The number of employees was not standardized and insufficient to meet demand, as well as nutritionists. The implantation of the model schooled in the state of Goiás had the purpose to improve the quality, however, considering the results, the reality of the Program does not consistent with the references provided by FNDE.

<p>Vi upplever att hälsa är något som samhället anammar mycket just nu och det ges ut mer kokböcker än någonsin. Du ska äta rätt, röra dig rätt och gärna genom någon speciell metod. Vår tanke går då till skolorna och vad eleverna får för mat serverad där. Vi har gjort kvalitativa intervjuer med matmor i två olika skolor och fem pedagoger från fyra olika skolor för att få fram vilka riktlinjer som finns och hur en lunch i matsalen fungerar. Vi har även observerat matsalssituationer i samma skolor som vi intervjuat matmor i, för att få en bredare förståelse för vad som sker under en skollunch. Vår frågeställning har fokuserats kring ansvar och riktlinjer, frågorna till pedagogerna har varit riktade mot deras åsikter om maten och om pedagogiska måltider är något som existerar. Resultatet visar att matmor har huvudansvaret men att rektor beslutar om ekonomin. Pedagogerna gillar att äta gratis men upplever inte några pedagogiska måltider. Det enda som står i skollagen om luncher är att skolan ska erbjuda kostnadsfria skolmåltider. Resultatet av observationerna visar att det finns två måltidsdrycker, det serveras två rätter samt den vuxna närvaron i matsalen är hög.</p>

<p>Tekniknummer_580</p><p>Vi har skapat en webbapplikation där besökaren snabbt och enkelt ska kunna se vad det erbjuds som dagens lunch på Kalmars restauranger.</p><p>Vi är nöjda med projektets resultat. Vi har nu en webbsida som uppfyller de mål vi satte innan projektet och den är redo för vidareutveckling.</p><p>Vårt huvudmål var att skapa en webbtjänst som ska vara enkel och användbar för besökaren. Detta mål anser vi vara uppfyllt. Besökaren ser direkt dagens lunch på förstasidan utan att behöva ta några omständiga vägar för att nå dit.</p>