A comparison of the nutritional content of food-based and nutrient-based school lunch menus

Carolyn U. Lambert, Peter Lawrence Bordi, Jr., Marianne E. Borja

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish (US)
Pages (from-to)17-35
Number of pages19
JournalJournal of Nutrition in Recipe & Menu Development
Volume3
Issue number1
DOIs
StatePublished - Nov 4 1997

All Science Journal Classification (ASJC) codes

  • Food Science

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