The Healthy Meals for Healthy Americans Act of 1994 outlined the new approved food-based and nutrient-based menu planning options for schools participating in the National School Lunch and School Breakfast Program. This study compared the nutrient values of two weeks of representative school lunch menus against the requirements for each planning approach, as stated in the Act. Results indicated that the food-based menu required a higher protein level than the nutrient-based menu. The nutrient-based menu ensured that Dietary Guidelines were met. This study should provide food service directors with a basis for comparing menu planning approaches.
All Science Journal Classification (ASJC) codes
- Food Science