The U.S. is the world's largest economy, accounting for about 20% of world Gross Domestic Product (GDP). With a high income and a mature welfare system, households in the U.S. should have enough food and healthy diets, especially for children. However, the U.S. Department of Agriculture (USDA) reported that 9.8% of households with children were considered food insecure in 2010. The National School Lunch Program (NSLP) is the second largest federally assisted food program and aims to provide nutritious, well-balanced lunches for school-age children. This thesis examined the association between NSLP participation and children's food security, using the third School Nutrition Dietary Assessment study (SNDA-III). An 18-item household module was used to measure the food security status of children. An ordered probit model was estimated using a two-stage instrumental variable approach in order to address the endogeneity of program participation. We found that students with enough time to eat lunch were 12% more likely to participate in NSLP. Student participation in NSLP was also influenced by the receipt of free/reduced priced meals, being elementary or middle school age, residing in rural area, parents' having a lower education level and living in a single parent household with one employed parent or in two-parent household with both parents employed. The second stage of the model indicates that receipt of free/reduce price meals, household structure and employment, school level, race, and education have significant effects on food security status. Moreover, we found that children from marginally food-secure households have characteristics similar to those from food insecure households rather than highly food-secure households. After controlling for the endogeneity of program participation, we could not find evidence to support program participation having a significant effect on children's food security. To confirm our findings we used adult and child food security modules as alternative food security measures. A bivariate probit model was estimated as an alternative model, but there was still no significant association between NSLP and food security status. A possible reason that NSLP has no effect on food security was that participating children did not intake significantly more calories from school lunch.

The Study of Problems Relating to Lunch Program In Junior High Schools in Kaohsiung County Abstract The purposes of this study were to understand the current state of the lunch programs of junior high schools in Kaohsiung county, to analyze the present school lunch programs (SLP) in other cities of Taiwan, in the United States, and in Japan and then to discuss some relevant problems about the SLP of junior high schools in Kaohsiung County. Questionnaires were developed to survey the best modes ¡® management of the SLP, the best ways to enhance the quality of the SLP and the difficulties in the management of the SLP. The data of questionnaires were analyzed by Chi-square test. The following conclusions were drawn from the results of this study: 1. Modes of the SLP (1) For large-sized schools: the school authorities (SA) regarded public-owned and public-managed mode as the best mode of the SLP; the representatives of parents (ROP) regarded the public-owned and private-managed mode as the best mode of the SLP. (2) For medium-sized schools: the SA and the ROP both regarded public-owned and public-managed mode as the best mode of the SLP. (3) For small-sized schools: the SA regarded the co-managed mode as the best mode of the SLP; the ROP regarded public-owned and public-managed mode as the best mode of the SLP. 2. The management of the SLP ¡]1¡^For large-sized and medium-sized schools: the SA and the ROP both regarded the common management as the best mode. (2) For small-sized schools: the SA and the ROP both regarded the simple management as the best mode. 3. Relevant factors for improving the quality of the SLP (1) The SA considered the design of menu the most important factor for improving the SLP. The ROP considered the practice of lunch-time education the most important factor and the design of menu the second one. (2) The SA and the ROP both agreed that the most important task of kitchen management is the sanitation of kitchen environment, and the second one is the maintenance of cooking equipment. (3) Both the SA and the ROP agreed that the most important requirement of cooks is good cooking skills and the second one is good personal hygiene. (4) The SA thought that the most important factor of the effectiveness of the SLP lay in the effective management and the second one was the staff's professional ability. The ROP regarded the staff's professional ability as the most important factor and effective management as the second one. 4. The difficulties in the SLP (1) The difficulties in the staff's professional ability: both the SA and the ROP agreed that the main difficulties lay in lack of professional recipe designers and the insufficient experience of the SLP supervisors. (2) The difficulties in the budget of the SLP: both the SA and the ROP regarded that the SLP subsidies from the government and the lunch fee paid by students were quite insufficient. (3) The difficulties for the staff who are in charge of the SLP: both the SA and the ROP regarded that the difficulties lay in the staff's unwillingness to do the job under the heavy workload of their teaching and administrative duties. (4) The difficulties in the school cooking equipment: the SA and the ROP have different viewpoints. The SA regarded the major difficulties were insufficiency of lunch equipments and the cooking staff's insufficient ability to use the cooking equipments. The ROP pointed out that the difficulties lay in insufficiency of cooking equipments and discard of the cooking equipments. (5) The difficulties in the implementation of lunch-time education: both the SA and the ROP observed that the administrative unit in charge of the SLP did not take the lunch-time education seriously and the homeroom teachers did not carry it out completely. According to the conclusions of this study, the researcher presented the following suggestions for the reference of the education authorities and schools to improve the SLP: 1. To add a nutritionist to the cooking staff and provide relevant training for the SLP staff members to increase the personnel¡¦s professionalism. 2. To increase the government subsidies to solve the fisical difficulties of the SLP. 3. To reduce the workload of the staff members and increase their allowances in order to promote their willingness to work. 4. The SA should select the best mode of the SLP based on the school size. 5. To put emphases on the sanitation of the kitchen so as to ensure the safety and cleanness of food. 6. To put emphases on cooks' and the staff members' personal hygiene to ensure the good quality of the food they served. 7. To be down-to-earth with lunch-time education and to make students acquire good dietetic habits.

No description available.

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.

Thesis (M.S.)--Rutgers University, 2009. / "Graduate Program in Food Science." Includes bibliographical references (p. 94-104).

The purpose of this quantitative study was to compare Indiana school menus, wellness policies, nutrient analyses, and demographics to the 2009 Institute of Medicine (IOM) recommendations to explore associations between school characteristics and achievement of the IOM recommendations for the National School Lunch Program (NSLP). The results of this study provide information and baseline data for school corporations. Results indicated that only 57% of school menus met the saturated fat recommendation, less than half met the trans fat recommendations and no school met the sodium recommendation. Intakes of fats and sodium were not significantly correlated with the variety or amount of fruits and vegetables served (p>0.05). The results suggest that past efforts to improve nutrient content of meals served through the NSLP have been successful. However, lunch menus should be targeted for additional assessment and intervention. / Department of Family and Consumer Sciences

Thesis, PlanB (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.

Thesis (Ph.D.)--Ohio University, August, 2006. / Includes bibliographical references (leaves 313-334)

AN ABSTRACT OF THE THESIS OF EMILY ROMANOWSKI, for the Master's of Science degree in FOOD AND NUTRITION, presented on NOVEMBER 25, 2013, at Southern Illinois University Carbondale. TITLE: THE IMPACT OF TASTE TEST INTERVENTIONS ON THE REDUCTION OF VEGETABLE PLATE WASTE IN A RURAL MIDDLE SCHOOL SETTING MAJOR PROFESSOR: Dr. Sylvia Smith BACKGROUND: Childhood obesity is on the rise in the United States and throughout the world. Studies have shown that reducing vegetable plate waste and increasing vegetable consumption in children can improve health outcomes. Studies have also suggested strategies to reduce the amount of plate waste that children produce during lunchtime. OBJECTIVE: The purpose of this study was to determine whether a nutrition education and taste test intervention would reduce plate waste of select vegetables in a middle school setting. DESIGN: The study used an experimental design. The study took place at an elementary school in the rural Midwest during the third and fourth quarters of the 2012-2013 school year. Plate waste measurements were originally taken for four specific vegetable items: zucchini and tomatoes, refried beans, mixed greens and black bean salsa. After the original measurements, students enrolled in a Family Consumer Sciences class during the third quarter participated in an intervention that involved nutrition education and tasting the specific vegetables. During the fourth quarter, plate waste measurements were taken again to determine if the nutrition education with taste tests helped to decrease the amount of plate waste produced by the students. MAIN OUTCOME MEASURES: The independent variable being tested was participation in the taste tests with nutrition education intervention. The dependent variable being studied was the amount of vegetable based plate waste from Carbondale Middle School students. STATISTIAL ANALYSES PERFORMED: Independent t-tests were used to determine statistical differences in the amount of plate waste pre- and post-intervention. The survey given after the taste test was assessed using the Analysis of Variance (ANOVA) test to determine if one vegetable item was liked more than another. RESULTS: Results showed that the implemented nutrition intervention was not effective in reducing the amount of plate waste. There was a significant difference, however, in the opinions given by the students regarding the vegetables served (p=<0.001). CONCLUSIONS: These findings are important in the implementation of new National School Lunch Program recommendations for vegetables and can provide insight on how to increase the amount of vegetables that students eat during school. This study can add to current research regarding plate waste, vegetable consumption, and strategies to increase healthful foods in children's diets.