Meeting Total Fat Requirements for School Lunches: Influences of School Policies and Characteristics

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dc.creatorNewman, Constance
dc.creatorGuthrie, Joanne F.
dc.creatorMancino, Lisa
dc.creatorRalston, Katherine L.
dc.creatorMusiker, Melissa
dc.date2017-04-01T19:17:37Z
dc.date.accessioned2026-07-09T04:59:55Z
dc.descriptionConcerns about child obesity have raised questions about the quality of meals served in the National School Lunch Program. Local, State, and Federal policymakers responded to these concerns beginning in the mid-1990s by instituting a range of policies and standards to improve the quality of U.S. Department of Agriculture-subsidized meals. Schools have been successful in meeting USDA nutrient standards except those for total fat and saturated fat. This report uses school-level data from the School Nutrition Dietary Assessment-III to calculate statistical differences between the fat content of NSLP lunches served by schools with different policies (e.g., menu planning) and characteristics like region and size. Positive associations are found between a meal’s fat content and the presence of a la carte foods and vending machines, which are thought to indirectly affect the nutrient content of USDA-subsidized meals.
dc.identifierdoi:10.22004/ag.econ.55957
dc.identifierhttps://ageconsearch.umn.edu/record/55957/files/err-87%20final.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/55957
dc.identifier.urihttp://hdl.handle.net/123456789/557641
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/55957
dc.titleMeeting Total Fat Requirements for School Lunches: Influences of School Policies and Characteristics
dc.typeText

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