À la Carte Offerings Effects on the Selection of Healthy National School Lunch Program Meal Components
| dc.creator | Ferro, Gabrielle | |
| dc.creator | Kropp, Jaclyn D. | |
| dc.creator | Gupta, Sonam | |
| dc.creator | Grogan, Kelly A. | |
| dc.creator | Mathews, Anne | |
| dc.date | 2017-04-01T20:12:50Z | |
| dc.date.accessioned | 2026-07-09T08:03:05Z | |
| dc.description | Using data from an Alachua County, Florida elementary school, we analyze how intermittently offered à la carte items, such as ice cream and other desserts, affect the selection of more healthful National School Lunch Program (NSLP) lunch components (fruits and low-fat dairy). We find NSLP participants are more likely to select the fruit component on days à la carte items are offered; however, NSLP participants who purchase à la carte items, when available, are less likely to select a fruit. If students consume all of the foods that they select, this substitution effect reduces micronutrients consumed and increases caloric intake. Such a substitution over the long term could have implications for childhood obesity as well as overall health. Our results have implications for the on-going debate pertaining to competitive foods sold in school lunchrooms. | |
| dc.identifier | doi:10.22004/ag.econ.170622 | |
| dc.identifier | https://ageconsearch.umn.edu/record/170622/files/Ferro-AAEA-2014.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/170622 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/595066 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/170622 | |
| dc.title | À la Carte Offerings Effects on the Selection of Healthy National School Lunch Program Meal Components | |
| dc.type | Text |