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US schools improve nutritional value of meals
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Since updated mandatory nutrition standards were published by the Department of Agriculture in 2012, schools in the United States have offered more fruits, vegetables, whole grain and reduced-sodium food options in school meals, according to study data in MMWR.
“Students consume up to half of their daily calories at school, often through the federal school meal programs administered by the [USDA],” Caitlin Merlo, MPH, a health scientist at the CDC, and colleagues wrote. “During 2014, almost all schools offered whole grain foods each day for breakfast and lunch, and most offered two or more vegetables and two or more fruits each day for lunch.”
To determine the effect of the USDA nutrition standards on school-level practices, the investigators analyzed data from the 2014 School Health Policies and Practices Study. This study surveyed school administrators nationwide, who identified food services managers or school nutrition specialists within their schools (n = 554) knowledgeable about a given question. Data was then compared with information obtained from studies conducted at schools in 2000 (n = 841) and 2006 (n = 944).
In 2014, 97.2% of schools reported offering whole grain foods for breakfast, while 94.4% said they offered them for lunch. The investigators noted, however, that survey questions regarding whole grain foods were broadly defined, whereas the 2012 USDA requirements defined whole grain-rich foods as being 8 grams or more per serving.
CDC investigators also reported that 78% of schools offered two or more fruits and vegetables with each meal. Data from 2000 and 2006 showed those offerings in 68.1% and 66.3% of schools, respectively. Another 30.5% of schools reported providing self-serve salad bars.
Sodium reduction also was gauged, with 54.1% of schools using fresh or frozen vegetables in lieu of high-sodium canned vegetables. More than half the schools (51.8%) also reported using low-sodium canned vegetables, a significant improvement from 2000 (10.3%) and 2006 (15.6%). Sodium reduction through the use of other spices instead of salt was reported in 68% of schools.
The investigators noted that improvements such as training staff to reduce sodium, and new kitchen equipment for the preparation of fruit and vegetables, could be used in many schools to further improve children’s nutrition.
“Opportunities to increase implementation of school nutrition services practices related to fruit and vegetable availability and sodium reduction still exist,” Merlo and colleagues wrote. – by David Costill
Disclosure: The researchers report no relevant financial disclosures.
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