VIII. FOOD AND llutrielfl' COMPOSITION OF SBP MEALS

Transcription

1 VIII. FOOD AND llutrielfl' COMPOSITION OF SBP MEALS This chapte pesents esults of the analysis of data gatheed in the on-site meal obsevations. The analysis examines the food and nutient composition of the aveage SBP meal at thee levels: (1) as offeed by paticipating schools, () as 'selected by paticipating students, and (3) as actually consumed by paticipating students. At each level, the oveall nutitional adequacy of the aveage SBP meal is compaed to the Recommended Dietay Allowances fo essential nutients. The nutient density of aveage NSLP meals is examined along with the fat, cholesteol and sodium content. Finally, food-level analyses ae pesented which povide infomation on the types of food offeed to students in the SBP, the foods students typically select fom those available, and the foods students tend to waste. BACKGROUND The School Beakfast Pogam was authoized in 1966, and was tageted towad "nutitionally needy" childen in low-income school disticts.l1 The 1975 Amendments to the Child Nutition Act extended the -SBP to all schools who wished to paticipate. Today, appoximately 41 pecent of all elementay and seconday school students have the pogam available to them and, on an aveage day, almost 4 million beakfasts ae seved./ Like the NSLP, meals seved in the SBP must comply with meal patten equiements set foth in pogam egulations in ode to be eligible fo Fedeal eimbusement. The equiements specify both the components (types of food to be included in an SBP meal), and quantities (minimum potions of food to be seved.) The cuent SBP meal patten equiements, summaized in Exhibit VIII.I, wee issued in Kach The meal patten calls fo one moe food item than had been equied pio to 1989, i.e., a patten SBP meal now includes fou components instead of thee. Expansion of the SBP meal patten equiements vas undetaken as a esult of P.L which!/the Child Nutition Act of 1966, P.L ~I Annual Histoical Review of FNS Pogams: Fiscal Yea USDA, Food and Nutition Sevice,

2 04 Exhibit VII 1.1 SBP Meal Patten Requ i ements,'0 Food Components/Items Minimum Requied Quantities Gades K-1 MINIMUM REQUIREMENTS 4 components must be offeed: One seving of fluid milk One seving of fuit o vegetable o both Two sevings of bead/bead altenate o meat/meat altenate, o one seving of each MILK (Fluid): (As a beveage, on ceeal, o both) JUICE/FRUIT/VEGETABLE:! Fuit and/o vegetable; o full-stength fuit juice o vegetable Juice BREAOIBREAO ALTERNATES: Bead (whole-gain o eniched) Biscuit, oll, muffin, o equal seving of conbead, etc. (whole-gain o eniched meal o tlou) Ceea I (who I e-ga In, en i ched o fot I f i ed) MEATIMEAT ALTERNATES: Meat/poulty, o fish Egg (lage) Peanut Butte o othe nut o seed buttes Cooked dy beans and peas Nuts and/o Seeds 11 pint 1/ cup 1 sl ice 1 seving 1/4 cup o 1 ounce 1 oz. ounce IlL 1/ tbsp. 4 tbsp. I ounce lit is ecommended that a citus juice o fuit o a fuit o vegetable o juice that is a good souce of vitamin C be ofteed dai Iy.

3 diected USDA to evise the beakfast meal patten 1n ode to impove the nutitional quality of SBP meals.ll P.L also instucted the Agency to extend the offevesus-seve option (OVS) to the SBP, in ode to incease local flexibility in implementing the Pogam and theeby incease the numbe of schools electing to offe the Pogam. Unde the OVS option, students must be offeed all fou beakfast components (milk, fuit o JU1ce, and eithe bead/bead altenate choices, meat/meat altenate choices o 1 bead choice and 1 meat/meat altenate) but may efuse one of the fou food items and still have the beakfast qualify as a eimbusable meal.1 While pevious studies have evaluated the nutitional benefits of the SBP, such analyses have not been undetaken since the evised meal patten equiements went into effect. FNS theefoe needs moe cuent infomation on the nutitional value of meals offeed in the SBP and the types of food schools offe 1n SBP meals. In addition, the Recommended Dietay Allowances (RDAs), the standads taditionally used 1n evaluating nutitional adequacy, have ecently been updated and the cuent standads fo seveal nutients ae diffeent than the 1980 standads.31 Host significantly, the RDAs fo vitamin B 6, ion and magnesium have deceased fo seveal age goups. Standads fo othe key nutients have also changed (inceased o deceased) fo some goups of childen. The analyses pesented hee evaluate the nutitional quality of SBP meals 1n light of the most ecent ecommendations fo nutient intake. KEY IlESEAR.CH ISSUES " l L, l In view of the infomation needs identified above, the pimay objective of this potion of the study is to descibe the food and nutient composition of SBP meals at thee levels: as offeed, i.e., meals planned in accodance with pogam guidelines and made available to paticipating students; as selected, i.e., selected by students them; and the combination of foods actually fom all the options available to lithe 1980 National Evaluation of School Nutition Pogams (NESNP-I) evealed that while SSP beakfasts wee supeio to othe types of beakfasts in calcium and magnesium content, they wee infeio in vitamin A, vitamin B6 and ion content. ~/7 CFR 45, Pat 0. 3/National Reseach Council, Committee on Dietay Allowances. Recommended Dietay Allowances, tenth edition. Washington, D.C.: National Academy Pess,

4 as consumed, i.e., the potions of food actually consumed by students. A seconday objective is to examine potential diffeences between exemplay and typical SFAs elementay and middle/seconday schools.l/ nutitional and between The following eseach questions wee addessed fo each level of analysis--meals as offeed, selected and consumed: What is the nutient content of the aveage SBP meal? How does the nutient content of the aveage SSP meal compae to the Recommended Dietay Allowances (RDAs)? What is the nutient density o quality of the aveage SBP meal? What is the fat, satuated fat, cholesteol and sodium content of the aveage SBP meal? Reseach questions wee also posed to asses~ nutitional diffeences among SB.~s as offeee, selected and consumed: 1 Is the nutient content o' the aveage SSP meal as selected significantly diffe _.. t. fom the nutient content of the aveage meal offeed? Is the nutient content of the aveage SBP meal consumed significantly diffeent fom the nutient content of the aveage SBP meal selected? : A numbe of additional eseach questions elated to food availability, food selection and food consumption ae also addessed within the appopiate analysis: l/exemplay SFAs wee epoted to have initiated some effots to decease the amount of fat and/o sodium in school meals. The 10 exemplay SFAs wee selected fom a pool of 70 SFAs that wee nominated by FNS Regional Office staff, the Ameican School Food Sevice Association and diectos of State Child Nutition Pogams (see Chapte I). /The oiginal plans fo this study also included eseach questions designed to assess the nutitional impact of the OVS option by compaing the nutient content of meals offeed, selected and consumed in schools with and without the OVS option. The final sample of schools that did not pactice OVS was too small, howeve, (n = 9) to suppot meaningful analysis. 06

5 Meals offeed How much choice is available to students, i.e., how often ae students offeed choices within a majo meal component categoy? What specific foods ae being offeed to students in SBP meals? Ae thee diffeences between elementay and middle/ seconday schools in tems of the specific types and amounts of food offeed to students? Meals selected In the pesence of the offe-vs-seve (OVS) option, how many of the five items included in the SBP meal patten do students select? Which items ae efused (not selected) most often? Of the specific foods available In each meal component categoy, which do students select most often? Ae thee diffeences between elementay and middle/seconday schools 1n tems of the numbe o types of food items selected by students? How many schools offe a 1a cate items 1n the same seving line as SBP meals? What food items ae typically available on an a la cate basis? Does the availability of a 1a cate items vay by school type? What popotion of childen select one o moe a la cate items, in addi tion to thei SBP meal, when a la cate items ae available? Meals consumed How much of the food that students select in SSP meals IS actually consumed, in total, and by food type? Ae thee diffeences in food consumption between elementay and middle/seconday school students? 07

6 DATA AIm VARIABLES Nutient Content Analysis Data wee gatheed in mid-mach, On-site obsevations wee conducted in 44 schools within 0 SFAs. In each school, obsevations wee conducted duing beakfast fo fou ; consecutive days.l1 Two sepaate analyses (nutient content and food compositionf wee undetaken at thee diffeent levels (meals offeed, selected and consumed.) A thoough desciption of the pocedues used to aggegate meal obsevation data fo the vaious analyses is povided in Chapte VII. The eade is efeed to this chapte fo a complete desciption of how the analyses wee conducted. Key points ae summaized below. Unit of Analysis. The unit of analysis fo evaluation of the nutient content of SBP meals is the aveage meal offeed, selected o consumed in each of the sampled schools. The nutient content of the aveage meal is detemined by aveaging acoss the fou days of obsevation. Compaing Hutient Content to Recommended Standads. Once the nutient content of the aveage SSP meal was detemined at all thee levels (offeed, selected and consumed), thee diffeent measues wee computed to assess oveall nutitional adequacy and quality. These included: pecent contibution to Recommended Dietay Allowances (RDAs), indices of nutitional quali ty (INQs), and compaison to the Dietay Guidelines fo Ameicans. Each is descibed biefly in the following paagaphs. Recommended Dietay Allowances (RDAs). The RDAs ae the accepted standad fo detemining the elative adequacy of mean nutient intakes of population goups. SBP egulations, unlike NSLP egulations, do not include a specific RDA taget goal fo nutient content. Fo these analyses, 5 pecent of the RDA was used as a taget level against which to compae nutient content of SBP meals. This level was chosen athe than the 33 pecent taget used fo NSLP meals because most childen eat mo~ often than 3 times each day. Snacks play an impotant ole in childens' diets, accounting fo up to one-thid of total caloies./ Thus, it is not necessay fo the beakfast meal to supply the same level of caloies and nutients as the othe two "main" meals.. I/Basic data collection pocedues and available sample sizes ae descibed in Chapte I; a moe detailed desciption of the meal obsevation methodology is included in Appendix B. /Fais, R.P., et. a1., "Maconutient intakes of la-yea old childen, 1973 to 198." Jounal of the Ameican Dietetic ~~ ~----~~~----~~~ Association. 86: 765,

7 The most ecent (1989) Recommended Dietay Allowances (see Appendix F) wee used as efeence standads. The popotion of the RDA povided in SBP meals was evaluated fo those nutients that have established RDAs. The nutient content of the aveage SBP meal was examined sepaately fo elementay and middle/ seconday schools. Because the RDAs ae defined on the basis of age and sex, the aveage SBP meal in each type of school was compaed to the appopiate age- and sex-goup RDA values.l/ As was the case fo NSLP meals (see Chapte VII), the RDA compansons pesented in this chapte ae based on the meals selected o consumed by "aveage" students in each school. No age- o sex-specific data wee collected fo the students who wee obseved. It is not possible, theefoe, to identify with cetainty specific goups of students who may be selecting o consuming meals that povide less than one-thid of the RDA fo a given nutient./ This issue is discussed in detail in Chapte VII. Indices of Nutitional Quality (INQs). The INQ was used to measue the nutient density o nutitional quality of the aveage SBP meal. The INQ measues the nutient contibution of a meal elative to itls caloic content.3/ An INQ was computed fo each nutient within each RDA age/sex goup. An INQ scoe of 1.0 o geate indicates that the meal is high in nutitional quality, i.e., caloies and nutients ae optimally balanced.4/ Dietay Guidelines fo Ameicans. Seveal impotant aspects of nutitional quality ae not addessed in the RDA standads. Specifically, the RDAs do not addess fat (both quantity and type), cholesteol and sodium content. The Dietay Guidelines fo Ameicans (heeafte efeed to as the Dietay Guidelines) issued jointly by USDA and the U.s. Depatment of Heal th and Human Sevices (DHHS) ecommends modeate intake of these dietay constituents.51 Cuently, Child Nutition Pogams ae LIThe RDAs define sepaate, and fequently diffeent, nutient needs fo 4-6 yea aids, 7-10 yea aids, yea old males, yea old females, yea old males and yea old females. /FNS is collecting these data though the ongoing Special Nutitional Dietay Assessment Study. 3/Soenson, W., Wyse, B., Wittwe, A., and Hansen, R.G. (1976). ttan Index of Nutitional Quality fo a Balanced Diet. 1I Jounal of the Ameican Dietetic Association, 68: /The equation used in computing INQs VII. is povided in Chapte 5/Specific ecommendations in The Dietay Guidelines fo Ameicans ae summaized in Chapte VII.

8 not equied to addess the Dietay Guidelines 1n planning menus fo the SBP. Howeve, USDA has encouaged School Nutition Pogams to conside them. The Menu Planning Guide fo School Food Sevice highlights the Dietay Guidelines ecommendations and encouages menu plannes to keep fat, suga and salt at a "modeate level."ll The Depatment has ecently identified incopoation of the Dietay Guidelines pinciples as a goal that school disticts should be stiving to meet by the yea 000. In this epot, the. Dietay Guidelines ae used as efeence standads fo evaluating the pecent of caloies fom total fat and satuated fat in SBP meals. The Dietay Guidel ines do not include specific ecommendations fo sodium o cholesteol intake. The National Reseach Council (NRC) ecommends that adults and childen limit salt intake to 6 gams pe day (equivalent to 400 mg. of sodium), and dietay cholesteol intake to less than 300 mg. pe day./ The NRC guidelines fo sodium and cholesteol intake ae not endosed by USDA, but ae pesented in this epot as efeence points to assist the eade in intepeting the data. Food-Level Analysis Unit of Analy.is. The pimay objective of the food-level analysis is to povide FlS with up-to-date infomation on the typ~s of food offeed to, selected by and consumed by childen paticipating the the SBP. In ode to obtain this infomation it is necessay to focus not on the 4-day "aveage" SBP meal used in the nutient content analysis, but on each of the specific meals offeed, and in the case of data on food selection and consumption, on the individual student-level obsevations. Thus, fo eseach questions elated to foods included in SBP meals as offeed, the unit of analysis is the SBP meal offeed in each school on each day of obsevation (n=176). 3/ Fo eseach issues elated to food selection decisions and food consumption pattens, the unit of analysis is the SBP meal as selected o consumed by each of the students obseved. 4/!/M~~u Planning Guide fo School Food Sevice. U.s. Depatment of Agicultue, Food and Nutition Sevice, /National Reseach Council, Food and Nutition Boad, Committee on Diet and Health. Diet and Health. Washington, D.C.: National Academy Pess, /Beakfast was obseved fo 4 consecutive days 1n 44 schools, fo a total of 176 meals offeed. 4/On each day of obsevation, food selection was obseved fo appoximately 60 childen (o in some cases as many childen as ate beakfast), and plate waste (food consumption) was obseved fo appoximately 1 childen. A total of 10,560 student meals wee available fo analyses focusing on meals selected, and,04 student meals wee available fo analyses dealing with mpa1q nnc:l1mo!

9 Geneal Analytic Appoach Analysis of both the nutient content and food-level data employs simple desciptive statistics, such as means, popotions, and fequency distibutions. Statistics ae calculated and pesented sepaately fo each of the thee types of SSP meals- offeed, selected and consumed. Data ae also statified by school type (elementay and middle/seconday) and, In some cases, by SFA type (exemplay and typical). T-tests o chi-squae tests have been pefomed to test the statistical significance of selected diffeences between SFAs (exemplay and typical) and schools (elementay and middle/seconday). T-tests have also been used to evaluate the significance of diffeences in nutient content between meals offeed and meals selected, and between meals selected and meals consumed. Because of the lage numbe of t-tests calculated in this analysis, discussions ae limited to vaiables that exhibit a diffeence that is statistically significant at the.01 level athe than the moe libeal.05 level. This appoach compensates fo the possibility of finding lage numbes of compaisons significant by chance alone. (See Chapte VII fo a moe detailed discussion of this issue.),... SBP MEALS OFFERED This section pesents data on the food and nutient composition of the aveage SSP meal offeed in elementay and middle/secondav schools.l/ Fist, the nutient contibution of the aveage SSP meal offe~ed in each type of school is evaluated in light of age- and sex-appopiate RDA standads and the taget level of 5 pecent used in these analyses. Second, INQ scoes ae examined. Thid, the nutient content of the aveage SBP meal offeed is compaed to the Dietay Guidelines ecommendations. Finally, food-level analyses ae pesented and findings elated to the types of food offeed in SSP meals ae discussed. Rutient Content Exhibit VIII. pesents mean levels of caloies and nutients fo the aveage beakfast offeed In elementay and middle! seconday schools in SY The exhibit illustates a tendency fo beakfasts offeed in middle! seconday schools to be slightly highe in caloies and most nutients, howeve these diffeences wee not statistically significant. This finding is not supising in view of the fact that SSP guidelines specify one meal patten (i.e., types and amounts of food) fo all students in gades K-1 (Exhibit VIII.1), although pogam guidance mateial encouages SFAs to seve lage potions to olde students when possible. llfo easons that will be explained late in this chapte, fo exemplay and typical SFAs have been pooled fo analyses. data all 11

10 Exhibit VIII. Mean Caloie and Nutient Content of the Aveage SBP Mea I Of feed in EleMentay and Middle/Seconday Schools (SY ).. Eleftlentay (n=31 ) Middle/Seconday ( n-13) All Schools (n=44) Caloies Potein (gm) Total Fat (gm) Satuated Fat (gm) ~ 484 t Unsatuated Fat (gm) Cholesteol (mg) Total Cabohydate (gm) Vlt_in A (meg R.E.) Vlt_in C (mg) Thi.,..in (mg) Riboflavin (mg) Niacin (ag N.E. ) Vitamin 8 6 (mg) Calcium (mg) Phosphous (mg) Magnesium (m9) I on (ag) Sodium (m9) Note: None of the d 1ft eenees significant at the.01 level. between elementay and middle/seconday schools is statistically Data Souce: On-Site Meal Obsevations. 1 f"

11 Pecent Contibution to RDAs When compaed to the RDAs fo the goups of childen that typically attend each type of school, the aveage SBP meal offeed in both elementay and middle/seconday schools povided appoximately 5 pecent o moe of students' daily nutitional needs in all but a few cases.l/ The aveage beakfast offeed in elementay schools supplied one-fouth o moe of the RDA fo all nutients fo 4-6 yea olds, 7-10 yea aids and yea olds (Exhibit VIII.3). It supplied 5 pecent of daily caloie needs fo 4-6 yea old students, but fell shot of this level fo 7-10 yea aids (3 pecent), yea old females (1 pecent) and yea old males (19 pecent). The aveage beakfast offeed in middle/seconday schools also povided appoximately one-fouth of students' caloie and nutient needs, with thee exceptions: caloies (1 pecent) fo yea old males and caloies (17 pecent) and magnesium (18 pecent) fo yea old males (Exhibit VIII.4). With the exception of magnesium fo yea old males, the only appaent nutitional shotcoming of the aveage SBP meal as offeed was its inability to povide appoximately 5 pecent of students' daily caloie needs. The significance of this finding is open to question, howeve. As peviously mentioned, childen typically obtain a substantial popotion of thei daily caloies fom between-meal snacks--in some cases 30 pecent o moe--and theefoe may not need to acquie a full S pecent of thei daily caloie equiements fom an SSP meal.~/ Indices of Nutitional Quality (INQs) INQ scoes fo the aveage meals offeed in both elementay and middle/seconday schools met o exceeded 1.0 fo all nutients examined (Exhibits VIII.S and VIII.6). This indicates that SBP meals planned in accodance with pogam meal component guidelines wee high in nutitional quality and balanced acoss a numbe of key nutients. While the oveall caloic value of the aveage SBP meal may have been somewhat low, the meals wee vey high in nutient density supplying in excess of 30 pecent of the RDA fo most nutients examined. l/pogam egulations do not specify a taget RDA level fo SBP meals. Twenty-five pecent of the RDA was used as a taget in these analyses. Any nutient supplied at 4 pecent o moe of the RDA was judged to meet the taget goal of appoximately S pecent of the RDA. /Fais, R.P., et al., "Haconutient intakes of 10-yea old ~hilden, 1973 to 198." Jounal of the Ameican Dietetic ~~~--~~~~ Association. 86: 765,

12 Exhibit VIII.J Pecentage ot Reca..ended Dietay Allowances Povided In the Aveage SOP Meal Otfeed In EI... ntay Schools (SY ) Students Students... ale Students 4-6 yeas 1-10 yeas yeas Nutients In /olea I One-Fouth Pecent One-Fouth Pecent One-Fouth Pecent Of feed Dally RDA Dally ADA Dally ADA Dally RDA Dally RDA oall y RDA Female Students yeas One-Fouth Dally RDA Pecent Dally RDA Caloies J 65 19J Potein (gm) Vitamin A (mcg R.E. ) Vitamin C (liig) II Thiamin (mg) Riboflavin (liig) N i ac I n (mg N. E. ) Vitdmln B6 (liig) Calcium (mg) Phosphous (liig) MagneslulII (liig) I on (liig) S NOTE : Taget goal used In these analyses in one-fouth of the ROA fo all age goups. Ddtd Souce: On-Site Meal Obsevations... '-...., -1

13 Exhibit VIII.4 Pecentage of ReCOMMended Dietay Allowances Povided In the Aveage SOP Meal Offeed In Middle/Seconday Schools (SY ) Nutients In Meal Offeed Male Students Female Students Male Students yeas yeas yeas One-Fouth Pecent One-Fouth Pecent One-Fouth Pecent Dally ROA Dally ROA Dally RDA Dally RDA Oall y ROA Dall y RDA Female Students yeas One-fouth Dally RDA Pecent Dai I y RDA Caloies 5 Potein (gm) 17 N... Vitamin A (meg R.E. ) 344 <.II Vitamin C (mg) 35 Thiamin (mg).53 Riboflavin (mg).81 Niacin (mg N.E. ) 4.77 Vitamin 8 6 (mg).47 Calcium (mg) 406 Phosphous (mg) 45 Magnesium (mg) 7 I on (mg) % 550 4% % % " NOTE : Taget goal used In these analyses is one-fouth of the RDA fo all age goups. Data Souce; On-Site Meal Obsevations.

14 Exhibit VIII.5 Indices of Nutitional Quality (tnos) to the Aveage SSP Meal Offeed In Elementay Schools (SY ) INQs to INQs fo INQs to Students Students Male Students 4-6 Yeas 7-10 Yeas Yees INQs fo Female Students Yees Potein Cgm).58.5 t Vitamin A (meg R.E.) Vitamin C (mg) Thiamin (mg) Riboflavin (mg) Niacin (mg N.E.> Vitamin 8 6 (mg) Calci um (mg) Phosphous (mg) Magnesium (mg) Ion (mg) NOTE: An INQ of 1.0 o moe indicates that the meal is of high nutitional quality. INOs below 1.0 indicate that the meal will not povide lcol of the taget level ROA (one-thid) unless the taget ROA fo caloies is exceeded. Data Souce: On-Site Meal Obsevations. 16

15 Exhibit VIII.6 Indices of Nutitional Quality (INQs) fo the Aveage SBP Meal Offeed In Middle/Seconday Schools (SY ) INQs to Male Students Yeas INQs to Female Students Yeas INQs to Male Students Yeas INQs fo Female Students Yeas Potein (gm) Vitamin A (meg R.E.) Vitamin C (1119) Thiamin (1119) Riboflavin (mg) Niacin (mg N.E.) Vitamin B6 (mg) Calcium (1119) Phosphous (I/lg) Magnesium (119) Ion (mg) NOTE: An INQ of 1.0 o moe indicates that the meal is of high nutitional qual ity. INQs below 1.0 indicate that the meal will not povide 100% of the taget level RDA (one-thid) unless the taget RDA fo caloies Is exceeded. Data Souce: On-Site Meal Obsevations. 17

16 Compaison to Dietay Guidelines fo Ameicans Exhibit VIII.7 summaizes the mean popotion of caloies povided by the thee maconutients--fat (both total fat and satuated fat), cabohydate and potein--as well as the mean cholesteol and sodium content of aveage SBP meals offeed in elementay and middle/seconday schools in SY The aveage beakfast offeed in both schools povided appoximately 30 pecent of total caloies fom fat, which is the level ecommended by the Dietay Guidelines fo Ameicans. The level of satuated fat, howeve, exceeded the Dietay Guidelines ecommendation of 10 pecent of caloies in both elementay (14 pecent) and middlel seconday (13 pecent) schools. The levels of cholesteol and sodium in aveage SBP meals wee within acceptable anges. Fequency distibutions of fat, satuated fat, cholesteol and sodium content of the aveage beakfasts offeed in each of the individual schools ae pesented in Exhibit VIII.8. The exhibit illustates that while the oveall mean fo caloies fom fat met the Dietay Guidelines ecommendations, moe than half of the individual schools in the sample offeed beakfasts that, on aveage, povided moe than 30 pecent of caloies fom fat. This was paticulaly tue of elementay school beakfasts, whee the aveage S8P meal in 61 pecent of schools exceeded this standad. Only 7 pecent of the schools in the study sample offeed beakfasts that, on aveage, supplied less than 10 pecent of caloies fom satuated fat. Food-Level Analysis Thee issues ae of inteest in examining the specific foods offeed in S8P meals: How much choice is available to students, i.e., how often ae they offeed moe than one item within a majo meal component categoy? What specific foods ae being offeed to students in the S8P? Ae thee diffeences between elementay and middle/seconday schools in the numbe, type o amount of foods offeed? Each of these issues is addessed, 1n tun, in the following sections. Availability of Choices within Meal Component Categoies. Exhibit VIII.9 summaizes the numbe of options offeed, within meal component categoy, in beakfasts obseved in the selected elementay and middle/seconday schools. As the exhibit illustates, in SY students had elatively few options when choosing an S8P meal. In both elementay and middlel seconday schools, students had the geatest numbe of options when it came to choosing milk. Oveall, only 16 pecent of the beakfasts offeed limited the availabil i ty of milk to one paticula type. Middle! seconday schools tended to offe moe choices than elementay schools, howeve. 18

17 Exhibit VIII.7 Maconutlent, Cholesteol and Sodlu. Content of the Aveage SBP Meal Offeed In Elementay and Middle/Seconday Schools eo.paed to the Dietay Guidelines fo Ameicans (SY ) USDA/DHHS Dietay Guidelines Elementay fo Ameicans (0=31) Mlddle/ Seconday All Schools (0=13) (0=44) Pecent Caloies fom Fat < Pecent Caloies fom Satuated Fat < Pecent Caloies fom Cabohydate N -10 Pecent Caloles fom Potein ' Mean Cholesteol (mg) n.q Mean Sodium (mg) n.q 'The USDA/QHHS Dietay Guidelines do not povide speclffc ecommendations fo the popotion of caloies fom cabohydates and pote In. RnAs fo pote I n fo schoo I age ch II den ange fom 5 to 8 pecent of tota I ca I o I es. I n genea I, the aveage pote I n Intake consideably exceeds the RnA. The National Reseach Council (NRC) epot Diet and Health ecommends maintaining total potein at levels lowe than twice the RnA fo all age goups and that the intake of cabohydates be moe than 55S of total caloies. To achieve the ecommended levels of caloies fom fat, cabohydate and potein content would need to be in these anges. Not quanti f led. Thee Is no established Recommended Dietay Allowance o Estimated Safe and Adequate Intake fo cholesteol o sodium. The Dietay Guidelines fo Ameicans ecommend choosing a diet low In cholesteol and use of salt and sodium only In modeation. The National Reseach Council (NRC) epot Diet and Health ecommends that adults and childen limit salt intake to 6 gams pe day, equal to 400 mg. of sodium, and dietay cholesteol Intake to less than 300 mg. pe day. Note: None of the diffeences between elementay and middle/seconday schools ae statistically Significant. Data Souce: On-Site Meal Obsevations.

18 Exhibit VIII.8 Fequency Distibution of the level of Fat, Cholesteol, and Sodium Povided in the Aveage SaP Meal Offeed In EI~ntay and Middle/Seconday Schools (SY ) Elementay (n:31) Middle/ Seconday (n:13) All Schools (n:44) Pecent Caloies fom Fat ~ 30 pecent (D.G. Goal)' pecent pecent pecent 39% % 31 o o 48% Pecent caloies fom Satuated Fat < 10 pecent (D.G. GooI) pecent pecent >17 pecent o Cholesteol (mg) ~ 15 mg > :3 85 o ~ ,000 mg 1, o o o llevel of Intake ecom.ended in the USDA/DHHS Dietay Guidelines fo Ameicans. The Dietay Guidelines fo Ameicans ecommend choosing a diet low in cholesteol and use of salt and sodium only in modeation. The National Reseach CounCil (NRC) epot Diet and Health ecommends that adults and childen limit salt Intake to 6 gams pe day (equal to,400 mg. of sodium) and dietay cholesteol intake to less than 300 mg. pe day. Note: None of the diffeences between elementay and middle/seconday schools is statistically significant. Data Souce: On-Site Meal Obsevations. 0

19 ExhIbIt VIII.9 Numbe of Options Available Within Meal eo.ponent Categoies in Beakfasts Offeed In Elementay and Middle/Seconday Schools (SY ) Pecent of SSP Meals Offeed Meal Component Categoy/ Numbe of Options Elementay (n=14) Middle/Seconday (n=5) All Schools (n=176) Mi Ik* I option only options 3 options 4 o moe options S $ $ Fuit/Fuit Juice 1 option only options 3 options 4 o moe options Vegetables/Vegetable Juice None offeed 1 option only BeadlBead Altenate 1 option only opi-ions 3 options 4 O moe options Neat/Meat Altenate. None offeed 1 option only options 3 options 4 options 5 options o o a :5 1 *Chi-squae test of diffeence between elementay and middle/seconday schools is statistically significant at the.01 level. Data Souce: On-Site Meal Obsevations. 1

20 Schools geneally offeed students few options to meet the fuit/juice/vegetable equiement. Almost thee-quates of all beakfast me'als offeed only one type of fui t o fui t juice. Few schools offeed vegetables o vegetable juice. The numbe of options available fo bead/bead altenates was also limited. Thity-five pecent of the beakfasts offeed in elementay schools and 40 pecent of the beakfasts offeed in middle/seconday schools offeed only two bead/bead altenates. In many cases, howeve, student s had to take both of these items in ode to select a beakfast that fully complied with meal patten egulations.l/. - Foty-five pecent of elementay schools and 31 pecent of middle/ seconday schools offeed only one bead/bead altenate. In some cases, this was complemented by a meat/meat altenate offeing. In many othe cases, howeve, this one offeing was counted as two sevings of a bead/bead altenate following pogam guidelines. This occued most fequently fo muffins and doughnuts. Pogam guidance defines a seving of bead as 5 gm. Many doughnuts and muffins weigh twice as much as this, and ae theefoe consideed to be equivalent to bead/bead altenate sevings. Meat and meat altenates wee offeed in only about half of the beakfasts examined. Middle/seconday schools offeed meat selections moe fequently than elementay schools. When a meat/meat altenate was included in the beakfast meal, thee 1S geneally only one item available. A small pecentage of middle/seconday schools included a moe substantial numbe of options in this categoy. The beakfasts offeed in these schools actually looked moe like lunches, in that full cafeteia sevice was available and, as Exhibit VIIL10 illustates, included eveything fom cheesebuges to lasagna to pizza.~/,. Specific Food Items Offeed. Exhibit VIII.10 summaizes data on the specific food items offeed in the 176.SBP meals that wee obseved in SY Estimates fo elementay and middle/seconday schools wee compaed, and significant diffeences between the two types of schools ae identified. 1/Schools can offe meat/meat altenates o 1 bead and 1 meat Instead of bead/bead altenates, howeve, as the exhibit shows, only about half of all schools offeed meats o meat altenates. /Seveal kitchen manages indicated that full-sevice menus ;ee available at beakfast because some students wee so fully scheduled duing the day that they did not have time to eat lunch.

21 Exhibit VIII.10 Foods Offeed in SBP Meals in Elementay and Middle/Seconday Schools (SY ) Pecent of Meals Offeing Each Item Meal Component/Food Item MILK Elementay Schools (n=14) l00~ "liddle/seconday Schools (n=5) IOO~ Whole Mi II< Lowht Mi II< SI<im Mi Ik Flavoed Mil k * FRUIT FRESH FRUIT Apple Banana Gapefuit Gapes Oange 99 4* CANNED FRUIT Applesauce Apicots Fu i t Cockta i I Peaches Peas Pineapple Plums Stawbeies/Othe Beies FRUIT JUICE DRIED FRUIT VEGETABLES POTATOES F i ed Potatoes Othe Potatoes SOUPS * : t " continued- 3

22 Exhibit VIII.10 (continued) Meal Component/Food Item Pecent of Elementay Schools (n=14) Meals Offeing Each Item Middle/Seconday Schools (n=5) T BREADSIBREAD ALTERNATES' 87% 9% Bagels Blsquits/Coissants Bead, Toast Ceea I. Col d Ceeal, Hot Cackes Doughnuts Rolls Sweet Buns Fuit Muffins/Beads Totillas, Taco Shells Rice Pancakes, Waffles ' MEATIMEAT ALTERNATES EGGSIMEATS/CHEESE, ETC. Eggs Bacon, Sausage Peanut Butte, Nuts Cheese Baked, B8Q Chicken Chicken Nuggets, Patty MEAT AND GRAIN COMBINATIONS Egg and/o Sausage Sandwich Fench Toast Gilled Cheese Sandwich Peanut Butte & Jelly Sandwich Tuna Salad Sandwich Pizza Hambuge. Cheesebuge Hot Dogs, Con Dogs Ham & Cheese Sandwich ' MISCELLANEOUS MEAT ITEMS lasagna,ravioli. etc. Stuffed Cabbage 'Includes beads/bead altenates offeed as a sepaate item, i.e., not included in combination Items such as tench toast, egg sandwiches, etc. -Diffeence between elementay and middle/seconday schools is statistically significant at the.01 level. Data Souce: On-Site Meal Obsevations. '.4

23 The types of milk offeed most fequently in both elementay and middle/seconday schools wee, in descending ode, low-fat (unflavoed) milk, whole milk and flavoed milk. Skim milk was offeed in fewe than 30 pecent of beakfast meals. As noted above, appoximately thee-quates of all beakfasts offeed only one option fo the fuit/juice/vegetable equiement. As Exhibit VIII. 10, fuit juice is the item most commonly offeed in both elementay and middle/seconday schools. Details about the specific types of juice offeed wee not etained when the data wee aggegated. Howeve, a eview of the oiginal data set indicates that oange juice is by fa the most common type of juice offeed. Fuit was offeed elatively infequently in the SBP meals obseved in this study. Fesh fuits wee paticulaly uncommon, especially 1n middle/ seconday school beakfasts. Only about one-quate of the elementay school beakfasts and eight pecent of middle/seconday school beakfasts included fesh fuit.l/, In both elementay and middle/seconday schools, cold ceeal and toast wee the most common bead/bead altenate offeings. In middle/seconday schools, the next most common bead altenates wee doughnuts (37 pecent of the obseved beakfasts) and sweet buns/olls (1 pecent of beakfasts). In contast, doughnuts and sweet buns/olls wee offeed in only 10 pecent and six pecent of elementay school beakfasts, espectively. (These diffeences wee statistically significant.) Finally, the types of meat and meat altenates offeed 1n elementay and middle/seconday schools wee compaable with eggs, bacon and sausage being the most common. In elementay schools, peanut butte and/o nuts wee offeed slightly moe often than eithe bacon, sausage o eggs. Combinat ion items like egg and bacon o sausage sandwiches, wee moe common in middle/seconday schools than elementay schools. Potion Sizes. The SBP meal patten specifies a unifom set of mln1mum potion sizes fo students in gades K-1. Pogam guidance mateials, howeve, encouage schools to be flexible in seving the needs of thei students and, wheneve possible, to offe moe food to olde childen. Data fom this study indicate that, fo the most pat, beakfasts offeed 1n middle/seconday schools do include lage potions fo each meal component categoy (Exhibit VIII.II). The aveage seving in middle/seconday schools is significantly lage fo milk (some middle/seconday schools offe 16 oz. containes of milk in addition to the taditional 8 oz. containe), fuit, beads/bead altenates and meat/meat altenates. LIThe t1mlng of meal obsevations (in mid-mach) may have affected the pevalence wi th which SFAs wee obseved to offe fesh fuit. 5

24 Exh I bit V" I II Aveage Potion Sizes of Foods Offeed In SSP Meals in EI~ntay and Middle/Seconday Schools (SY ) Aveage Potion Size (in gams) Meal Component Categoy Elementay (n '4) Middle/Seconday (n=5) All Schools (n=i76) Mi Ik 39 gm- 5 gm 43 gm Fuit Beads/Bead Altenates MeatlMeat Altenates Meat and Bead Combination Entees ~/ffeence.01 level. Data Souce: betw.. n e'ementay and middle/seconday schools is statistically significant at the On-Site Meal Obsevations., 6

25 SBP MEALS SELECTED This section discusses the food and nutient compos1t1on of the aveage SBP meal as selected by paticipating students in SY Nutient content, pecent contibution to RDAs and INQ scoes ae examined, along with compaisons to Dietay Guidelines ecommendations. Diffeences ae examined at two levels: diffeences between the aveage meal offeed and the aveage meal selected, within each school type; and diffeences between elementay schools and middle/ seconday schools in the nutitional chaacteistics of the aveage SBP meal selected. The food-level analyses epoted in this section descibe the food selection pattens of students in elementay and middle/seconday schools, including the numbe of items selected, the SBP meal components included, and the most common combinations of meal components. Detai led data on the pecentage of students selecting vaious types of food offeed in SBP meals is also pesented. Finally, the availability of a la cate items in the sampled elementay and middle/ seconday schools is descibed.!/ Nutient Content As Exhibit VIII.1 illustates, diffeences between the aveage beakfast offeed and the aveage beakfast selected ae geneally quite small, and none eached statistical significance. This finding suggests that, oveall, students ae selecting meals that include all o most of the components contained in the patten SBP meal./ Compaison of the nutient content of the aveage beakfast selected in elementay schools with the aveage beakfast selected in middle/seconday schools evealed only one significant diffeence. The aveage beakfast selected in middle/seconday schools contains moe caloies than the aveage beakfast selected in elementay schools. This diffeence is at least patially due to the lage potion sizes offeed 1n l/the calculated nutient content of aveage SSP meals as selected does not include caloies o nutients fom a la cate foods. Data eflect nutitional chaacteistics of eimbusable SBP foods only. /The few instances whee the nutient content of the aveage meal selected is slightly geate than the aveage meal offeed can be attibuted to student selection pattens o the fact that some students took moe than one seving of a given item, e.g., multiple stips of bacon o sausage, exta toast, etc. 7

26 Exhibit VIII.1 Mean Caloie and Nutient Content of the Aveage SBP Meal Offeed and Selected In E'.-entay and Middle/Seconday Schools (SY ) EleMentay Schools (n=40) Of feed Selected Diffeence (S) Middle/Seconday Schools (n=0) Of feed Selected 01 f teence (S). (Sel vs. Off) (Sel vs. Otf) Caloies N N 00 Potein (gm) Total Fat (gm) t5.9 Satuated Fat (911) Cholesteol (lig) t13.b Total Cabohydate (9111) Vitamin A (mcg R.E.) 353 } B Vitamin C (mg) }O Thiamin (mg) B Riboflavin (mg) bi.74 -B.6 NI acl n (mg N.E.) l B6-19. J Vitamin 8 (mg) Calcium (mg) Phosphous (mg) Magnesium (mg) Ion (mg) II Sodium (mgl IDlffeence between elementay and middle/seconday schools Is statistically significant at the.01 level. NOTE: None of the diffeences between the nutient content of the aveage meat offeed and the aveage meal selected, within school type, Is statistically significant. Date Souce: On-Site Meal Obsevations., ~

27 Pecent Contibution to RDAs middle/seconday schools, but may also be elated to diffeences in the types of food selected by middle/seconday students. Evaluating the pecent RDA contibution of the aveage SBP meal as selected by students is not a staightfowad execise. As explained in Chapte VII, the nutient content of the aveage meal selected epesents the nutient content of the meal selected by the aveage student in each school.!1 Theefoe, it is inappopiate to compae the mean nutient content of the aveage beakfast selected to the vaious RDA standads and daw conclusions about nutient shotfalls fo paticula goups of childen. It is moe appopiate to utilize the age-appopiate RDA standads to define a taget ange of nutient content fo each school type. The taget ange fo each nutient is defined by the lowest and highest RDA values fo each school, based on a goal fo beakfast of 5 pecent of the RDA. If the aveage meal selected povides a level of caloies o nutients between these two extemes then we can conclude it is within the taget ange.1 If it falls outside the lowe limit of the taget ange, - then a significant nutitional deficiency is evident; convesely, a value that exceeds the high end of the taget ange indicates that the aveage meal selected is likely to povide moe than the goal RDA level fo most students. Exhibit VIII.13 pesents compaisons of the nutient content of the aveage SBP meal as selected in elementay schools with each of the appopiate RDA standads. The exhibit shows that the aveage beakfast selected in elementay schools met o exceeded the taget ange fo all nutients except caloies. Students aged 4-6 selecting the aveage elementay school beakfast would eceive 5 pecent of the RDA fo caloies. All othe elementay school age goups, howeve, would not. The popotion of caloies povided anged fom 18 pecent of the RDA fo yea old males to pecent of the RDA fo 7-10 yea olds. The available data do not indicate, howeve, how the meals selected by these students may have diffeed fom the aveage. Given USDA I s policy of encouaging schools to seve lage potions o additional foods to olde students, it is possible that these students did in fact select meals that povided moe caloies than the aveage SSP meal, and theeby satisfied thei inceased caloic needs. It is also impotant to bea in mind the peviously-mentioned caveat about whethe it is necessay fo an SSP meal to supply 5 pecent of daily caloie needs. : I,. I lithe eade is efeed to Chapte VII fo a moe thoough discussion of this issue and its analytic implications. /A value within the taget ange does not pove that evey student in the sample selected a meal that contained 5 pecent of the appopiate RDA. 9

28 Exhibit VIII.13 Pecentage of Aecoa.ended Dietay Allowances Povided In the Aveage SOP Meal Selected In Ele.entay Schools (SY ) Nutients In Meal as Selected One-Fouth Dally ROA Students 4-6 yeas Pecent Dally RnA One-Fouth Dally RnA Students 7-10 yeas Pecent Dally RnA Male Students yeas One-Fouth Dally RDA Pecent Dally ROA Female Students yeas One-Fouth Dally ROA Pecent Dai Iy ROA Cdloies S 65 18S 550 0S Potein (gil) II Vitamin A (mcg R.E.) Vitaliin C (lig) Thiamin (mg) Riboflavin (mgl N i ac I n (mg N. E. ) Vitamin 8 6 (mg) CalclulII (mg) Phosphous (mg) Magnesium (mgl I on (mg) NOTE: Taget goal used In these analyses Is one-foutl. of the ROA fo all age goups. Pecentages In this table ae based on the nutient content of the meal selected by the aveage student In each school. No age- o sex-specific data wee collected. Data Souce: On-Site Meal Obsevations

29 Indices of Nutitional Quality (INqs) Compaison to Dietay Guidelines fo Ameicans Food-Level Analysis The aveage SBP meal selected in middle/seconday schools exceeded the taget ange fo all nutients except niacin, vitamin B 6, caloies and magnesium (Exhibit VIII.14). The amount of niacin and vitamin B6 supplied in the aveage SBP meal was within the taget ange, but fell vey nea the lowest end. Female middle/seconday school students consuming the aveage SBP meal would eceive appoximately 5 pecent of thei needs fo niacin and vitamin B 6 ; male students consuming the same meal, howeve, would not. The amount of caloies and magnesium supplied in the aveage middle/seconday school beakfast fell below the taget ange, indicating that the aveage SBP meal as selected is unlikely to meet S pecent of middle/seconday students' daily needs fo caloies and magnesium. INQ scoes fo the aveage SSP meal selected in elementay and middle/seconday schools ae pesented in Exhibits VIII.IS and VIII.16, espectively. Because these measues ae based on RDA standads the caveats about data intepetation outlined above (and in detail in Chapte VII) still apply. That is, these data epesent the nutient density of meals selected by aveage students. Because sufficient data on students' age and sex wee not available, we can not say with cetainty that any paticula age/sex goup would, in fact, select meals compaable to the aveage meals consideed in this analysis. The INQ scoes in Exhibits VIII.lS and VIII.16 indicate that the aveage SBP meals selected by both goups of students wee wellbalanced in tems of total caloies and elative nutient density. Values fo the aveage meals selected diffeed only slightly fom the aveage meals offeed (see Exhibits VIII.S and VIII.6). INQ scoes fo magnesium fell slightly below the optimal scoe of 1.0 fo some middle/seconday school students. In SY , the aveage SSP meal selected in both elementay and middle/seconday schools, like the aveage meal offeed, complied with the Dietay Guidelines ecommendations fo caloies fom total fat (Exhibit VIII.17). Likewise, the aveage meal selected in both types of school exceeded Dietay Guidelines ecommendations fo satuated fat. Sodium and cholesteol content compaed favoably with NRC Diet and Health ecommendations. Exhibit VIII.18 pesents fequency distibutions fo these vaiables fo the aveage SBP meal selected in both elementay and middle/seconday schools. This section examines seveal issues elated to the types of foods included in SSP meals as selected by students: In the pesence of the offe-vs-seve (OVS) option, how many of the fou components included in the SBP meal patten do students select? Which items ae efused (not selected> most often?. ", : 31

30 Ewhlblt VI I 1.14 Pecentage of Reca.-ended Dietay Allowances Povided in the Aveage SOP Meal Selected In Middle/Seconday Schools (SY ) Male Students Fetlale Students Male Students yeas yeas yeas Female Students yeas Nutients In Meal One-Fouth Pecent One-Fouth Pecent One-Fouth Pecent One-Fouth Pecent As Selected Dally ADA Dally ADA Dally RDA Dally ADA Dally RDA Dell y RDA Deily RDA Dall y RDA Caloies S 550 4' S 550 4S l ~ l Potein (gm) 17 II Vlta.ln A (meg R.E. ) Vitamin C (mg) T h i am I n (mg ) ~Ibollavin (mg) Niacin (mg N.E.) ' Vltllmln 8 6 (liig).38.4.j Calcium (lrg) Phosphous (mg) Magnesium (mg) Ion (mg) NOTE: Taget goal used In these analyses Is one-fouth of the RDA fo a I I age goups. Pecentages In this table ae based on the nutient content of the meal selected by the aveage student In each schoo I No age-,o sew-specific data wee co I I ected. Date Souce: On-Site Meal Obsevations. ;.,

31 Exhibit VIII.15 Indices of Nutitional Quality (INQs) fo the Aveage SBP Meal Selected in Elementay Schools (SY ) INQs fo INQs fo INQs fo INQs fo Students Students Male Students Female Students 4-6 Yeas 7-10 Yeas Yeas Yeas Potein (gm) Vitamin A (meg R.E.) Vitamin C (mg) Th i ami n (mg) Riboflavin (mg) Niacin (mg N.E. ) Vitamin B6 (mg) Calcium (mg) Phosphous (mg) Magnesium (mg) Ion (mg) NOTE: An INQ of 1.0 o moe indicates that the meal is of high nutitional quality. INQs below 1.0 indicate that the meal will not povide looj of the taget level RDA (one-thid) unless the taget RCA fo caloies is exceeded. Data Souce: On-Site Meal Obsevations. 33

32 Exhibit VIII.16 Indices of Nutitional Quality (INQs) fo the Aveage SSP Meal Selected In Middle/Seconday Schools (SY ) f INQs fo (NOs fo INOs fo Male Students Female Students Male Students Vees Vees Yeas INOs fo Female Students Vees Potein (gm) Vitamin A (mcg R.E.) Vitamin C (mg) Thiamin (mg) Riboflavin (mg) :- Niecin (1119 N.E.) Vitamin 8 6 (mg) calcium (mg) Phosphous (mg) Megnesium (mg) Ion (mg) 1.6 I. t NOTE: An INQ of 1.0 o moe indicates that the meal is of high nutitional quality. INQs below 1.0 Indicate that the meal ~III not povide 100$ of the taget level RCA (one-thid) unless the taget ROA fo celoies is exceeded. Date Souce: On-Site Meal Obsevations. 34

33 Exhibit VIII.17 Maconutlent, Cholesteol and Sodlu. Content of the Aveage SOP Meal Offeed and Selected In Elementay and Middle/Seconday Schools Compaed to the Dietay Guidelines fo ~lcans (SY ) USDAlDHHS Elementay Schools (n=40) Dlet~y Guidelines Offeed Selected Diffeence (%) fo Ameicans (Sel vs. Off) Middle/Seconday Schools (n=0) Offeed Selected 01 f feence U) (Sel vs. Off) Pecent of Caloies fom Fat < % Pecent of Caloies fom Satuated Fat < to.7 N w VI Pecent Caloies fom Cabohydate Pecent Caloies fom Potein Mean Cholesteol (mg) n.q Mean Sodium (mg) n.q. 6' 'The USOA/OHHS Dietay Guidelines do not povide specific ecommendations fo the popotion of caloies fom cabohydates and potein. RDAs fo potein fo school age childen ange fom 5 to 8 pecent of total caloies. In geneal, the aveage potein Intake consideably exceeds the RDA. The National Reseach Council (NRC) epot Diet and Health ecommends maintaining total potein levels lowe than twice the RDA fo all age goups and that the Intake of cabohydates be moe than 55% of total caloies. To achieve the ecommended levels of caloies fom fat, cabohydate and potein content would need to be In these anges. Not quantified. Thee Is no established Recommended Dietay Allowance o Estimated Safe and Adequate Intake fo cholesteol o sodium. The Dleta Guidelines fo Ameicans ecommend choosing a diet low In cholesteol and use of salt and sodium only in modeation. The National Reseach Counci I (NRC) epot Diet and Health ecommends that adults and childen limit salt intake to 6 gams pe day, equal to 400 mg of sodium, and dietay cholesteol Intake to less than 300 mg pe day. NOTE: None of the diffeences between elementay and middle/seconday schools o between the nutient content of beakfasts offeed and selected, within school type, is statistically significant. Ddta Souce: On-Site Meal Obsevations.

34 Exhibit VIII.18 Fequency Distibution of the level of Fat, Cholesteol and Sodiu. Povided in the Aveage SSP Meal Selected In Elementay and Middle/Seconday Schools (SY ) Elementay (n=31) Pecent ot Schools Middle/ Seconday (n=13) All Schools (n=44) Pecent Caloies tom Fat ~ 30 pecent (D.G. Goal) pecent pecent pecent > 40 pecent 55% 3 10 o 3 54S 3 15 o 8 55S Pecent Caloies tom Satuated Fat < 10 pecent (O.G. Goal) pecent pecent > 16 pecent II.. Cholesteol (mg) ~ 75 mg mg > 100 mg o. Sodium (1119) ~ 600 mg mg mg > 1000 mg o ILevel of intake ecommended in the USDA/OHHS Dietay Guidelines fo Ameicans. The Dietay Guidelines fo Ameicans ecommend choosing a diet low in cholesteol and use of salt and sodiu. only in modeation. The National Reseach Council (NRC) epot Diet and Health ecommends that adults and childen limit salt intake to 6 ga.s pe day (equal to.400 mg. of sodium) and dietay cholesteol intake to less than 300 mg. pe day. Note: None of the diffeences between elementay and middle/seconday schools ae statistically significant. Data Souce: On-Site Meal Obsevations. 36

35 Of the specific foods available 1n each meal component categoy, which do students select most often? How many schools offe a la cate items in the same seving line as SSP meals? What food items ae typically available on an a la cate basis? What popotion of childen select one o moe a la cate items, in addition to thei SSP meal, when a la cate is available? Food Selection Pattens Unde OVS. To addess FNS' inteest in food selection pattens unde the OVS option, two sepaate analyses wee caied out on meals selected in the subsample of schools that had the OVS option available. (This subsample actually epesents a substantial potion of the full sample, since all of the middle/seconday schools, and of the 31 elementay schools had implemented the OVS option in SY /) Fist, meals selected by each of the students obseved in these schools wee examined to detemine the numbe of meal components included; esults ae pesented in Exhibit VIII.19. The data indicate that appoximately two-thids of students in school with the OVS option selected a beakfast that included all fou of the SSP meal patten components. To detemine which of the fou meal components students omitted when they did select a beakfast containing fewe than fou components, each individual student-level obsevation was inspected fo pesence o absence of the fou SSP meal components. This coss-check evealed that the component most fequently omitted is the second bead/bead altenate o meat/meat altenate seving, paticulaly at the elementay school level (Exhibit VIII.0). Few students omitted milk o the fui t/ juice component, but middle/seconday students wee moe likely to do so than elementay school students. l/because of the poblem with discepancies between SFA epots about OVS implementation and actual behavio in the individual schools (see Chapte VII and Appendix B), all data books wee examined to confim the pesence o absence of OVS-like behavio (i.e., evidence that some students efused one of the fou available components). In all cases, the pattens in the data matched the SFA manages' epots. 37

36 Exhibit VIII.19 Nuabe of SSP Meal eo.ponents Included in Beakfasts Selected In EI..antay and Middle/Seconday Schools with the OVS Option (SY ) Pecent of Beakfasts Selected Elementay Middle/ SChools Seconday Schools Numbe of Components l (n=4,603) (n=,011) All Schools 6,614) 3 components 34% 33% 4 o moe components J 66 'Refes to specific foods, sometimes pat of a combination item, consideed to contibute to the SSP meal patten, athe than descete tood items. Fo exa.ple, a beakfast sandwich of egg and English muffin is consideed to satisfy two of the fou meal component equiements (meat/meat altenate and bead.) Since pogam egulations pemit SFAs to define a seving fo the bead/bead altenate component by weight, discete bead/bead altenates that wee heavy enough to count as two sevings (50 gams o moe) have been counted as epesenting two ca.ponents. 1ncludes only obsevations in subsample of elementay schools that had the OVS option available. (All middle/seconday schools had OVS.), 38

37 Exhibit VIII.0 Popotion of Beakfasts Selected in Elementay and Middle/Seconday Schools with the OVS Option that Included Vaious SSP Meal Components (SY ) Pecent of Beakfast Selected Meal Component Categoy Elementay SChools 1 (n::4,603) Middlel Seconday Schools (n::,011) All School s (n=6,614) Mi Ik* 95% 90% 93% Fuit/Juice Bead/Bead Altenate* - 1 seving only - sevings Meat/Meat Altenate* I 1 Includes only obsevations in subsample of elementay schools that had the OVS option avai lable. 1ncludes cases whee two sepaate food items ae selected as well as individual foods that wee lage (heavy) enough to count as two sevings. *Chi-squae test of difteence between elementay and middle/seconday schools is statistically significant at the.01 level. Data Souce: On-Site Meal Obsevations. 39

38 Specific Foods Included in SBP Meals Selected by Students. Exhibit VIII.1 pesents data on the aveage pecentage of student meals that included paticula food items when they wee offeed.1/ Pat tens fo elementay and middle/ seconday students - wee examined and the significance of obseved diffeences wee evaluated. As the exhibit demonstates, the foods included in beakfasts in both types of schools wee faily compaable. Elementay school students wee moe likely to include milk and a fuit/ juice selection, as mentioned above, than middle/seconday school students. Flavoed milk was selected most often by students in both elementay and middle/seconday schools, followed by low-fat (unflavoed) milk and whole milk. Skim milk was selected infequently, paticulaly in middle/seconday schools. Fuit juice (almost always oange juice) was most often selected to satisfy the fuit/juice/vegetable component, lagely because altenatives wee aely available. Fo the bead/bead altenate equiement, elementay school students selected toast and cold ceeal most fequently. Bagels, biscuits and coissants, doughnuts, and pancakes and waffles wee also selected fequently when available, howeve these items wee offeed in 10 pecent o less of the beakfasts obseved. KiddIe/seconday school students selected cold ceeal, doughnuts and toast most often. To obtain a moe complete pictue of the chaacteistics of SBP meals selected by paticipating students, a vaiable was ceated that eflected the specific types of food included in each student meal, us ing the majo food taxonomy goupings. The esults of this analysis ae pesented in Exhibit YIII.. While 15 diffeent meal component combinations wee encounteed, five combinations accounted fo all but ten pecent of all beakfasts. The most colllllon beakfast in both school types, epesenting ove half of all SBP meals, consisted of milk, fuit o juice, and a bead/bead altenate. Consideing the most CODUnon foods offeed and selected, as discussed above, an l/this analysis included all obsevations of student meals, I.e., meals in both OYS and non-oys schools. Evaluation of the data evealed that inclusion of non-oys schools did not substantially alte the data (e.g., epoted pecentages), and did not affect the statistical significance of any findings. Thus, the tem "selected" is used hee in the boadest sense to eflect the foods that wee actually on a student's tay. Students mayo may not have had a tue option to "select" o eject the food because 1) the OVS option may not have been available, o ) thee may have been no altenative choice, e.g., only one choice was offeed fo a given meal component. 40

39 Exhibit VIII.1 Foods Included in SSP Meals Selected by Students in Elementay and Middle/Seconday Schools (SY ) Meal Component/Food Item Elementa~ Schools Middle/Seconday Schools Pecent of Pecent of Pecent of Pecent of Meals Meals Meals Meals Offe ing Including l Offe i ng Including l (n=14) (n=5) MILK FRUIT Whole Mi Ik Lowfat Mi Ik Skim Mi Ik Flavoed Mi Ik FRESH FRUIT Apple Banana Gapefuit Gapes Oange l00s 961* IOO~ 9~ * * NA 1 0 NA CANNED FRUIT Applesauce Apicots Fuit Cocktail Peaches Peas Pineapple Plums NA Stawbeies/Othe Beies 15 8 FRUIT JUICE DRI ED FRUIT NA VEGETABLES POTATOES Fied Potatoes Othe Potatoes 0 NA 8 SOUPS 0 NA continued- 4)

40 Exhibit VIII.1 (continued) Elementa:z: Schools Mlddle/Seconda:z: Schools Pecent of Pecent of Pecent of Pecent of Meals Meals Meals Meals Meal Component/Food Item Offe i ng Including l Offeing Including' BREADS/BREAD ALTERNATES 87% 95% 9% 83% Bagels NA Bisquits/Coissants Bead, Toast Ceeal, Col d Ceeal, Hot Cackes 51 0 NA Doughnuts 'O- n Rolls Sweet Buns Fuit MuffinslBeads Toti lias, Taco Shells NA Rice 6 0 NA Pancakes, Waf ties MEATIMEAT ALTERNATES EGGSIMEATS/CHEESE, ETC Eggs Bacon, Sausage Peanut Butte, Nuts Cheese NA Baked, BBQ Chicken 0 NA 15 Chicken Nuggets, Patty 0 NA 7 MEAT AND GRAIN COMBINATIONS Egg and/o Sausage Sandwich Fench Toast Gilled Cheese Sandwich Peanut Butte & Jelly Sandwich 3 0 NA Tuna Salad Sandwich 0 NA Pizza Hambuge, Cheesebuge 0 NA 8 5 Hot Dogs, Con Dogs 0 NA 8 I Ham & Cheese Sandwich 0 NA MISCELLANEOUS MEAT ITEMS 0 NA Lasagna, Ravioli, etc. 0 NA Stuffed Cabbage 0 NA 'pecentages eflect +~e the food was availab.e. popotion of student meals that included each item (o categoy) when Sample size not epoted because it vaies fo evey item in the table. 1ncludes beads/bead altenates offeed as 11 as fench toast, egg sandwiches, etc. sepaate item, i.e., not in combination items such -Diffeence between elementay and middle/seconday schools is statistically signficant at the.01 level. ++Pecentage of elementay school student meals is based on only one meal, when the OVS option was not available. NA: Selection data not available because none of the schools offeed this item. Data Souce: On-Site Meal Obsevations. 4

41 Exhibit VIII. Most Common Meal eo.ponent eo.binations in SSP Meals Selected in Elementay and Middle/Seconday SchOOls l (SY ) Pecent of Students Selecting Meal Component Combinations* Elementay Schools (n:6,58) Middle/ Seconday Schools (n=,011) All Schools (n=8,539) Milk, Fuit/Juice, Bead/Bead Altenate 55% 43% 5% Milk. Fuit/Juice, Meat and Bead Combination Item! Milk. Fuit/Juice. Bead/Bead Altenate, Meat/Meat Altenate 15 8 Milk, Bead/Bead Altenate Milk, Meat and Bead Combination Item l 10 Othe Combinations 'Examples: Egg and/o sausage sandwich. *Chi-squae analysis of the diffeence between elementay and middle/seconday schools was statistically significant at the.01 level. Data Souce: On-Site Meal Obsevations. 43

42 example of the actual meal epesented by this combination would be: fo elementay schools, flavoed milk, oange juice, toast and/o cold ceeal. In middle/seconday schools, the meal would be simila--flavoed milk and oange juice, wi th eithe cold ceeal and/o toast, a doughnut o sweet bun/oll. Availability of A La cate Items. The final eseach issue addessed in this section is the availability of a la cate items. Duing on-site obsevations, field staff collected infomation on the types of a la cate items that wee available in the same seving line as the eimbusable meals that wee being obseved. These data povide some insight into the pevalence of a la cate items in SSP schools. The eade should bea in mind, howeve, that the data undoubtedly undeestimate the full pevalence of a la cate items in schools, since a la cate items wee fequently available elsewhee in the cafeteia. As Exhibit VIII.3 demonstates, a la cate items wee geneally not offeed at beakfast in the schools in this sample. None of the elementay schools offeed a la cate beakfast items, and only about a thid of the middle/seconday schools did so. Duing meal obsevations, obsevos indicated whethe the student selected fo obsevation had taken any a la cate items.i/ Only 9 pecent of the students that had a 1a cate items available {all in middle/seconday schools} included an a la cate selection in the meal that was obseved. SBP MEALS CONSUMED : This potion of the analysis discusses the food and nutient composition of the aveage SBP meal as actually consumed by paticipating students. Nutient content and pecentage contibution to RDAs ae examined, along with INQ scoes and the levels of fat cholesteol and sodium. Nutitional diffeences ae again examined at two levels: diffeences between the aveage meal selected and the aveage meal consumed within school type; and diffeences between elementay and middle/seconday schools in the nutitional chaacteistics of the aveage meal consumed. The food-level analysis included in this section deals with the issue of food consumption in the SSP, i.e., what popotion of the foods selected ae actually consumed, and which specific types of food geneate the geatest amount of waste? lithe type of a la cate item was not ecoded. 44

43 Exhibit VIII.3 Availability of A la Cate Items at Beakfast in Elementay and Middle/Seconday Schools (SY ) Elementay Schools (n=31) Pecent of Schools Middle/Seconday Schools (n=13) Any A la cate ava; lable? No Yes Categoies of A la cate items available 1 1 categoy 3 categoies 4 categoies 6 categoies Categoies of A la cate items avallable ' Beveages Fuits and Vegetables Entees Dessets Chips, Petzels, Snacks Othe l00s o o o a o o o o o o a 6S 'Pecentages eflect schools that had a la cate items available. Oata Souce: On-Site Meal Obsevations. 45

44 Nutient Content The mean nutient content of the aveage beakfast as offeed, selected and consumed in elementay and middle/seconday schools is swmnaized in Exhibit VIII.4. As the exhibit shows, the nutient content of the aveage meal consumed was consistently lowe than the nutient content of the aveage meal selected in both elementay and middle/seconday schools. This indicates that, in geneal, students did not consume all of the foods they selected. The magnitude of the diffeences between the aveage meal selected and the aveage meal consumed was consistently geate fo elementay schools. In elementay schools, the aveage meal, consumed contains significantly less caloies and lowe concentations of all nutients except vitamin A, vitamin C, niacin, vitamin 8 6 and ion than the aveage meal selected. On aveage, elementay school students wasted about 4 pecent of the nutients that wee available in the meals they had selected. In middle/seconday schools, on the othe hand, the aveage meal consumed was only about 9 pecent lowe in nutitional content than the aveage meal selected, and none of the individual diffeences wee statistically significant. As was seen in the peceding analysis of NSLP meals (Chapte VII), elementay school students waste a lage potion of thei meals than do middle/seconday school students. Pecent Contibution to ada. The nutient content of the aveage beakfast consumed in elementay schools is evaluated in light of the taget RDA anges (defined as 5 pecent of the RDA), in Exhibit VIII.5. Despite the nutient losses associated with student plate waste, the aveage beakfast as consumed in elementay schools exceeded the taget nutient ange fo vitamin C, thiamin and iboflavin (i.e., it povided moe than 5 pecent of the RDA fo these nutients fo all age-sex goups). It was within the taget ange fo potein, vitamin A, niacin, vitamin 8 6, calcium, phosphous, magnesium and ion. Results indicate, howeve, that the students with the geatest nutient needs, yea old males and females, would need to consume a meal containing geate amounts of these nutients than the "aveage" meal in ode to satisfy one-fouth of thei daily nutient needs. The aveage S8P meal in elementay schools as consumed failed to povide 5 pecent of daily caloic needs fo even the youngest students (4-6 yea aids). The aveage beakfast consumed in middle/seconday schools (Exhibit VIII.6) exceeded the taget ange fo potein, vitamin A, vitamin C, thiamin, iboflavin, calcium, phosphous and ion. It fell below the taget ange fo caloies and magnesium and just eached the lowest end of the taget ange fo niacin and vitamin 8 6, When viewed in concet, the esults of the thee analyses (i.e., SBP meals as offeed, selected and consumed) indicate that meals planned in accodance wi th pogam guidel ines and offeed to students wee vey successful in meeting the goal used in this

45 El<hlblt VIII.4 Mean Caloie and Nutient Content of the Aveage SBP Meal Offeed, Selected and Oonsu.ed in EleMentay and Middle/Seconday Schools (SY ) Elementay School5 (n=31) Middle/Seconday Schools (n= 13) Offeed Selected Consumed D Iff eence (S) Offeed (Con V5. Sel) Selected Consumed Diffeence (I) (Con V5. Sel) Caloies ' 34' -3.1S Potein (9m) II' Total Fat (gm) II' Satuated fat (gm) 7 7 5* Cholesteol (mg) N ~ ~ Total Cabohydate (gm) Vitamin A (mcg R.L) * Vitamin C (mg) Thiamin (mg) Riboflavin (mg) Niacin (mg N.L) Vitamin 8 6 (mg) Calcium (mg) Phosphous (mgl * Magnesium (mg) Ion (mg) Sodium (mg) Diffeence between elementay and middle/seconday schools Is statistically significant at the.01 level. +Otfteence between nutient content of the aveage meal consumed and the aveage meal selected, within school type, is statistically significant at the.01 level. Data Souce: On-site Meal Obsevations.,..,~.,

46 Exhibit VIII.5 Pecentage of Reca..ended Dietay Allowances Povided In the Aveage SBP Meal Consu.ed In Ele.entay Schools (SY ) Nutients In Meal As Consulled One-fouth Dally RDA Students 4-6 yeas Pecent Dally RDA One-fouth Dally RDA Students 7-10 yeas Pecent Dally RDA Male Students yeas One-Fouth Oall y RDA Pecent Dally ROA Female Students yeas One-Fouth Da I I Y ROA Pecent Dal I y ROA Caloies ~ , ' Potein (gm) II Vitamin A (mcg R.E.) Vitamin C (mg) 6 II Thiamin (mg) Riboflavin (lig) Niacin (liig N.L) Vi tami n 8 6 (lig) Caiclull (liig) Phosphous (mg) Magnesium (liig) Ion (mg).96.51l NOTE: Taget goal used In these analyses Is one-fouth of the RDA fo all age goups. Pecentages In this table ae based on the nutient content of the meal consumed by the aveage student In each school. No age- o se~-speclflc data wee collected. Data Souce: On-Site Meal Obsevations...

47 Exhibit VIII.6 Pecentage of Rec~nded Dietay Allowances Povided in the Aveage SBP Meal Consu-ed In Middle/Seconday Schools (SY ) Male Students Female Students Male Students Female Students yeas yeas yeas yeas Nutients In Meal One-Fouth Pecent One-Fouth Pecent One-Fouth Pecent One-Fouth Pecent Selected Dal,y RDA Da"Y RDA Dally RDA Dally RDA Dally RnA Dal ty RnA Dally RnA Dai Iy RDA Caloies ~ 550 1~ ~ Potein (9m) 15 II 34 1 :n N.,.. '-0 Vitamin A (mcg R.E.) Vitamin C (mg) Th I ami n (mg) Riboflavin (mg) Niacin (mg N.LI !S.OO Vitamin B6 (mg) Calcium (mg) Phosphous (mg) Magnesium (mg) , Ion (mgl NOTE: Taget goal used in these analyses is one-fouth of the RDA fo ali age goups. Pecentages in this table ae based on the nutient content of the meal consumed by the aveage student In each schoo I No age- o sex-specific data wee cot lected. Data Souce: On-Site Meal Obsevations.

48 analysis--5 pecent of the RDA. Futhe, the nutient content of meals selected by students wee, with few exceptions, within the taget ange fo all nutients. Significant nutient shotfalls aose only in the meals actually consumed by students, paticulaly at the elementay school level. Thus, the key to ensuing that students eceive appoximately onefouth of thei daily nutitional needs fom an SSP meal, is to incease the likelihood that students will actually consume the meals they select. It is also impotant to ensue that the oldest students in each school have the ability to eceive lage o additional potions of food. The aveage SSP meal in both elementay and middle/seconday schools did not consistently meet 5 pecent of students' daily enegy needs. As has been mentioned thoughout this chapte, howeve, the need fo an aveage SSP meal to supply this popotion of daily enegy needs is open to debate. Indices of Butitional Quality (njqs) Compaison to Dietay Cuidelines fo Ameicans Food-Level Analysis SSP meals consumed by students in both elementay and middle/ seconday schools wee high in nutient density, as evidenced by the INQ scoes shown in Exhibits VIII.7 and VIII.B. This demonstates that, while the total caloie level of the meals may have been somewhat low, students eceived concentated amounts of key nutients in evey caloie they consumed. Exhibit VIII.9 summaizes the fat, cholesteol and sodium content of the aveage SSP meal as offeed, selected and consumed. As the exhibit illustates, student plate waste had little impact on these measues. In geneal, the conclusions dawn in pevious analyses still hold: the aveage SSP meal, at all levels and in both school types, contained appopiate 4mounts of total fat, cholesteol and sodium, but exceeded Dietay Guidelines ecommendations fo satuated fat. As Exhibit VIII.30 indicates, the aveage beakfast as consumed met the Dietay Guidelines ecommendations fo satuated fat in only 11 pecent of schools. To investigate the amount: of plate waste in the SSP pogam, food selection and plate waste data fo the sample of students included in plate waste obsevations wee utilized to measue the aveage pecent consumption fo each food item included in the food goup taxonomy. The following method was used to detemine the pecent consumption fo each food item: pecent consumption = food ( m)] x 100 An aggegate consumption measue was also computed USing the total weight of all foods included in a meal and the total weight of the foods that wee not consumed. 50

49 Exhibit VIII.7 Indices of Nutitional Quality (INQs) fo the Aveage SSP Meal Consumed in Elementay Schools (SY ) INOs fo INOs fo INOs fo INOs fo Students Students Male Students Female Students 4-6 Yeas 7-10 Yeas Yeas Yeas Potein (gm) V i tall i n A (mcg R.E. ) Vitamin C (mg) ThiMlin (mg) Ribot lavin (mg) Niacin (mg N.E.l ~ Vitallin 8 6 (mg) Calcium (mg) Phosphous (mg) Magnesium (mg) l Ion (mg) NOTE: An 'NQ of 1.0 o moe indicates that the meal is of high nutitional quality. INQs below 1.0 indicate that the meal will not povide 100% of the taget level ROIl (one-thid) unless the taget RDA fo caloies is exceeded. Data Souce: On-Site Meal Obsevations. 5l

50 Exhibit VIII.8 Indices of Nutitional Quality (INQs) fo the Aveage SSP Meal Consu.ed in Middle/Seconday Schools (SY ) 'NOs fo INOs fo INQs fo Male Students Female Students Male Students \1-14 Yeas Yeas Yeas INQs fo Female Students Yeas Potein (gm) Vitamin A (mcg R.E.) Vitamin C (mg) Thiamin (mg) Riboflavin (mg) Niacin (mg N.E.) Vitamin B6 (mg) CalciuM (mg) : :5.3 Phosphous (mg) MagnesiulII (mg) Ion (119) NOTE: An INQ of 1.0 o moe indicates that the meal is of high nutitional qual ity. INQs below 1.0 indicate that the meal will not povide 100. of the taget level ROA (one-thid) unless the taget ROA fo caloies Is exceeded. Data Souce: On-Site Meal Obsevations. 5

51 ExhIbIt v/ / /.9 Haconutlent, Cholesteol and Sodlu. Content of the Aveage SOP Meal Offeed, Selected and Consumed In Elementay and Middle/Seconday Schools eo.paed to the Dietay Guidelines fo Ameicans (SY ) USDAlDHHS DIetay Guidelines fo Ameicans Elementay Schools (n=31) Of feed Selected Consumed 01 ffeence (S) (Con vs. Sel) Middle/Seconday Schools (n=\3) Offeed Selected Consumed Oi f feence (S) (Con vs. Se I) Pecent Caloies fom Tot al Fat < S O.BS Pecent Caloies fom Satuated Fat < \3.8 \ ~ w Pecent Ca/oles fom Cabohydate Pecent Caloies fom Potein ' ' \ \ Mean Cholesteol (ng) n.q Mean Sodium (mg) n.q 'The USOA/DHHS Dietay Guidelines do not povide specific ecommendations fo the popotion of caloies fom cabohydates and potein. RDAs fo potein fo school age childen ange fom 5 to 8 pecent of total caloies. In geneal, the aveage potein Intake consideably exceeds the RDA. The National Reseach Council (NRC) epot Diet and Health ecommends maintaining total potein levels lowe than twice the RDA fo all age goups and that the Intake of cabohydates be moe than 55% of total caloies. To achieve the ecommended levels of caloies fom fat, cabohydate and potein content would need to be In these anges. Not quantified. Thee is no established Recommended Dietay Allowance o Estimated Safe and Adequate Intake fo cholesteol o sodium. The Dietay Guidelines fo Ameicans ecommend choosing a diet low In cholesteol and use of salt and sodium only In modeation. The National Reseach Counci I (NRC) epot Diet and Health ecommends that adults and childen limit salt Intake to 6 gams pe day, equal to 400 mg of SOdium, and dietay cholesteol intake to less than 300 mg pe day. Not~: None of the diffeences between school types o between meals selected and consumed, within school type, is statistically Significant. Data Souce: On-Site Meal Obsevations.

52 Exhibit VIII.3D Fequency Distibution of the Leyel of Fat, Cholesteol and Sodlu. Poylded In the AYeage SBP Meal Consu.. d In EI... ntay and Middle/Seconday Schools (SY ) Pecent of Schools Elementay (n=31 ) Middle/ Seconday (n-13) All Schools (n=44) Pecent Caloies tom Fat ~ 30 pecent (D.G. Goal) pecent pecent pecent < 40 pecent 55% 35 6 o 3 6% 3 8 o 8 57% 3 7 o 5 Pecent Caloies fom Satuated Fat < 10 pecent CD.G. Goal) pecent pecent >16 pecent Cholesteol <mg) ~ 75 IIIQ mg > 100 mg 96 3 o Sodium (1119) ~ 600 mg mg > 1000 ntg o Leye I of Intake econnended In the USDAIDHHS Dietay Guidelines to AJnelcans. The Dietay Guidelines fo Ameicans ecommend choosing III diet low In cholesteol and use of salt and sadlu. only in modeation. The National Reseach Council (NRC) epot Diet and Health ecommends that adults and childen li.it salt intake to 6 gams pe day (equal to 400 mg. ot sodium) and cholesteol intake to less than 300 mg. pe day. Note: None of the diffeences between elementay and middle/seconday schools is statistically Significant. Data Souce: On-Site Meal Obsevations. 54

53 Measues fo individual food items wee aveaged by food goup acoss all obsevations to compute an oveall aveage fo each food goup in each type of school. These data ae pesented in Exhibit VIII.3l. The pecent consumption column in this exhibit can be intepeted as the convese of plate waste, i.e., it epesents the popotion of available food that, on aveage, was consumed by childen in each school. Oveall, elementay school students consumed about two-thids of the foods they selected, and middle/seconday school students consumed ove 80 pecent the foods they selected. The food goup with the highest level of consumption (i.e., least amount of plate waste) was meat/meat altenates; elementay school chi lden consumed an aveage of 84 pecent of these foods and middle/seconday school childen consumed an aveage of 9 pecent. The next best-consumed food goup was bead/bead altenates (77 pecent consumed by elementay school childen and 85 pecent consumed by middle/seconday school chi lden). Results fo milk and fuit/juice selections diffe fo the two types of students. Elementay school students on aveage tended to consume moe of the fuit o juice they selected than the milk. Middle/seconday school students, on the othe hand, consumed moe of the milk and less of the fuit/juice. As the peceding nutitional analyses suggested, elementay students wasted significantly moe of the food they selected than did middle/seconday students. This esult is in keeping with eseach on plate waste in the National School Lunch Pogam. 1/,/ Data fom this study indicate that elementay school students consumed less of thei meal, oveall, and specifically consumed less milk (except fo flavoed milk) and fuit juice than middle/seconday school students. Exemplay SFAs vs. Typical SFAs As in the peceding analysis of NSLP meals (Chapte VII), a compaison of SSP meals offeed, selected and consumed in exemplay and typical SFAs evealed no significant diffeences. As Exhibits ET-VIII.l though ET-VIII.6 demonstate, this included compaisons of the means of exemplay and typical SFAs fo all nutients, statified by school type, fo SSP meals as offeed, I/Jansen, G.R. and Hape, J.M., "Consumption and Plate Waste of Men~ Items in the National School Lunch Pogam," Jounal of the Ameican Dietetic Association 73: 395, 1978; and Lilly, H.D., et al., "Findings of the epot on food consumption and nutitional evaluation in the National School Lunch Pogam," School Food Sevice Reseach Review 4: 1, /No plate waste studies specific to the SSP Pogam could be located in the liteatue. 55

54 Exhibit VIII.3t Aveage ConsUliptlon of ~ood Potions Selected By o Seved to Students in SSP Meals in Ele.entay and Middle/Seconday Schools (SY ) Meal Component/Food Item Elementa:l Schools Middle/Seconda~ Schools Pecent of Pecent of Meals Aveage Meals Aveage Oftei ng Pecent Offe j ng Pecent (n"'14) Consumed 1 (n=5) Consumed I ALL MILK ITEMS 69S 8U l00s 66 l00s 8 FRUIT Whole Mi Ik Lowfat Milk Ski. Milk Flavoed Mt Ik FRESH FRUIT Apple Banana Gapefuit Gapes Oange NA NA CANNED FRU I T Applesauce Apicots Fuit Cocktal I Peaches Peas Pineapple PlulI NA Sta_beies/Othe Beies FRUIT JUICE DRIED FRUIT : NA VEGETABLES : POTATOES : Fied Potatoes : Othe Potatoes 0 NA 63 SOUPS 0 NA continued- 56

55 Exhibit VIII.31 (cont i nued) I Elementay Schools Middle/Seconday Schools Pecent of Pecent of Mellis Aveage Meals Aveage Mea I Component/Food Item Offeing Pecent Offeing Pecent (n=14) Consumed 1 (n=5) Consumed 1 BREADSIBREAO ALTERNATES 87S 80S 9S 891 Bagels NA Bisquits/Coissants Belld, TOllst 48 77* Ceea I, Col d Ceelll, Hot Cackes 8\ 0 NA Doughnuts Rolls Sweet Buns Fuit Muffins/Beads Totillas, Taco Shells NA Rice 68 0 NA Pancakes, Waffles MEATIMEAT ALTERNATES EGGSIMEATS/CHEESE/ETC Eggs Bllcon, Sausage Peanut Butte, Nuts 19 8 Cheese 7 0 NA Baked, BBQ Chicken 0 NA 83 Chicken Nuggets, Patty 0 NA 100 MEAT AND GRAIN COMBINATIONS Egg and/o Sausage Sandwich Fench Toast Gilled Cheese Sandwich Peanut Butte & Jelly Sandwich 90 0 NA Tuna Salad Sandwich 0 NA Pizza Hambuge, Cheesebuge 0 NA Hot Dogs, Con Dogs 0 NA 8 Ham & Cheese Sandwich 0 NA MISCELLANEOUS MEAT ITEMS 0 NA 100 Lasagna, Ravioli, etc. 0 NA 100 Stuffed Cabbage 0 NA 100 lthe aveage pecentage of each selected food item (o categoy) that was actually consumed. Sample size not epoted because it vaies fo evey item in the table. 1ncludes beads/bead altenates offeed as II sepallte item, i.e., not included in combination items such as fench toast, egg sandwiches, etc. -Diffeence between elementay lind middle/seconday schools is statistically significant at the.01 level. ++Consumption data not available because none of the students included in the plate was+e obsevations selected this item. NA: Consumption datil not available because none of the schools offeed this item. Data Souce: On-Site Meal Obsevations. 57

56 selected and consumed, and the mean popotions of caloies supplied by fat, satuated and unsatuated fat.ll Possible explanations fo the lack of discenible diffeences between these two goups of SFAs ae discussed in Chapte VII. In light of the compaability of the nutitional chaacteistics of beakfasts offeed, selected and consumed in the two goups of SFAs, data wee pooled fo all analyses pesented in this epot. lithe fequency distibutions wee also examined fo all nutients in all thee levels of meal analysis; no significant diffeences wee noted. In addition, the two types of "typical" SFAs--those paticipating in USDA menu modification gants and those that wee not (see Chapte I)--wee compaed. No significant diffeences wee detected. 58

57 PART 4: EXTENDED TABLES Food and Nutient Composition of NSLP Meals Exhibits I-VII.! - I-VIII.8 Food and Hutient Composition of SBP Meals Exhibits ET-VIII.l - I-VIII.6 59

58 Exhibit ET-VII.I Food Goup T~xonomy Used in Food level Analysis Majo Categoies MILK FRUIT Subgoups None Fesh Fuit Canned Fuit Fuit Juice Died Fuit Food Items Whole Mi Ik Lowtat Mi Ik Sk im Mi I k Flavoed Mi Ik Apple Banana Cantalope Gapefuit Gapes Oange Pea Watemelon Fuit Salads Applesause Apicots Fu i t Cocktl! i I Pel!ches Pel!s Pineapple Plums Stawbeies OThe Beies (all juices) (all died fuits) VEGETABLES! Othe Fuit Items Raw Vegetables Cooked Vegetables -continued- Cisps, Cobbles, Gelatins (with fuit o juices) Juice Bas, Misc. Lettuce, Salad Othe Rl!w Vegetables Cole Slaw, Miscellaneous Salads Con Geen Beans Boccol i Cabbage Peas Caots Mixed Vegetables Onion Rings Spinach, Geens Miscellaneous Vegetables 61

59 E)(hibit ET-VII.l Majo Categoies Subgoups Food I tellls VEGETABLES (con't.) Potatoes Fench Fies, Tate Tots, etc. Othe Potatoes Beans, Legumes (all types) Soups (all vegetable soups; contained little o no meat o poulty) BREADSIBREAO At TERHATES' None Bagels Bisqults, Coissants Bead, ToasT Conbead Cackes Rolls Sweet Buns Fuit Muffins, Beads ToTillas, Taco Shells Rice Pasta. Noodles Pancackes, ~affles Hot Ceeals (Beakfast Only) Cold Ceeals (Beakfast Only) Doughnuts (Beakfast Only) ENTREES Meat z Fish,) Poulty o Beef-Roest, Ribs Beaded F I ed Steak Bo I I ad Steak Meatloaf Pok Chop Baked, BBQ Ch I eken Ch I cken Nuggets, Patty Ch I eken o Tukey Coquettes Roast Tukey Fish Nuggets, Sticks Fied CI_ Beaded Fish PoM ion Bacon. Sausage Chili (Mostly Meat) Co I d Meat. Cheese P I ate Eggs (Beakfast Only) -cont I nued- 6

60 Exhibit ET-VII.l Majo Categoies ENTREES (cont'd.) Subgoups Meat/Bead Combinations Food Items -Buges/Sandwiches -Othe Meat/Bead Combination Items Meat, Bead, Vegetable Combinations 4 Meat, Vegetable Combinations 4 Hambuge, Cheesebuge Steak, Roast 8eet Sandwich Sloppy Joe, 880 Beef Hot Dogs, Con Dogs Fied Chicken Sandwich Fied Fish Sandwicn Coldcut Sandwich, Submaine Sandwich Ham & Cheese Sandwich Gil led Cheese Sandwich Tuna Salad Sandwich Egg Salad Sandwich Peanut Butte & Jelly Sandwich Tukey Sandwich Pizza Buito, Enchilada Taco, Nacho (without vegetables) Pot Pies Fench Toast Macaoni & Cheese Beef & Noodles, GoulaSh, Miscellaneous Pancakes & Sausage (Beakfast only) Egg/Sausage Sandwich (Beakfast only) Spaghetti with Meat Sauce Lasagna, Raviol i, etc. Taco, Taco Salad Salad BaS Chef Salad 6 Salad Ba 6 Potato Ba Sti Fy, Miscellaneous Items.., -continued- 63

61 Exhibit ET-VII.I Majo categoies DESSERT Subgoups None Food Items Pies, Tats Cookies Cakes, Bownies Gelatins Ice Ceam, Puddings I Includes vegetables offeed as a sepaate item, i.e., not included in combination items such as chef salad, tacos, taco salad, etc. 'ncludes beads/bead altenates offeed as a sepaate item, i.e., not included in combination iteas such as sandwiches, buges, pasta dishes, etc. ~at, poulty and fish items otfeed sepaately, i.e., not in cobbination it~. SFAs consideed these items to... t pat o all of the vegetable/fuit meal patten equi... nt. 5bese salads included a oll, cackes, pasta salad o othe it.. that met a potion o all of the beadlbead altenate equia.ent. 6nese salads did not include bead/bead altenate components. 64

62 Exhibit ET-VI 1. A la Cate Items Available at Lunch in Elementay and Middle/Seconday Schools (SY ) Pecent of Schools I Elementay Middle/Seconday Schools Schools A la Cate Item (n=3) (n=16) Beve1!ges % 69% - Cabonated soft dinks Non-cabonated soft dinks Juice (laos) Tea, coffee, iced tea a 19 - Milkshakes, malts 0 5 Fuits and Vegetables Fesh fuits Canned fuits Fench ties Salad Ba Side salads/aw vegetables 0 6, Entees - Pizza 'Tacos, Nachos, buitos Ha.buges, cheesebuges Hot dogs Sandwiches 0 1 Dessets Cakes, cupcakes 38 - Cookies, bownies Pies, tunoves, cisps Donuts, sweetolls Ice ceam, shebet Fozen Ices, Popsicles Puddings Fuit ol I-ups Othe 13 1 Chips, Petzels, Snacks potato chips, conchips petzels, con nuts 4 1 -continued- 65

63 Exhibit ET-YI 1. (continued) Pecent of SChoolS I f A la Cate Item Elementay Schools (0=3) Middle/Seconday Schools (n-16) Chipsz Petzels z Snacks (cont'd.) - cheese puffs - popcon - othe sa I tysnacks Othe - yogut -.uff Ins - soups - bagel/ce. cheese - candy - ganola b/lls Candy INs /lind pecentages eflect schools that h/lld so-e a la cate food sevice ayailable. Data Souce: On-Site Meal Obseyatlons. 66

64 Exhibit ET-VII.3 Mean caloie and Nutient Content of the Aveage NSLP Lunch Offeed in Elementay and Middle/Seconday Schools in EXeMplay and Typical SFAs (SY ) Elementa Schools Middle Seconday Schools Exemplay Typical Exemplay Typical (n::0) (n=0) (n=10) (n= 10) A II Schools Exemplay Typical (n=30) (n=30) Caloies Potein (gm) Total Fat (gm) Satuated Fat (gm) Cholesteol (mg) Total Cabohydate (gm) Vitamin A (mcg R.E.) Vitamin C (mg) Thiamin (mg) Riboflavin (mg) Ni ac i n (mg N.E.) Vitamin 8 6 (mg) Calcium (mg) Phosphous (mg) Magnesium (mg) Ion (mg) Sodium (mg) 1,11 1,09 1,316 1, ,180 1,183 *Diffeence between exemplay and typical SFAs is statistically Significant at the.01 level. Data Souce: On-Site Meal Obsevations. 67

65 E)(hibit ET-VII.4 Mean Popotion ot Caloies Povided by Fat, Cabohydate and Potein in the Aveage NSLP Lunch as O'feed in Elementay and Middle/Seconday Schools in Exemplay and Typical SF As (SY ) f Elementa:! Schoo ;; Middle Seconday Schools Exetllplay Typical Exemplay Typical (n=0) (n=0) (n=10) (n a l0) All Schools EK..,ley Typical (n-30) (n:o:30) Pecent Caloies fom Fat Pecent Ca -,ies tom Satuated Fat Peeent Caloies fa Cabohydate Pecent Caloies fo Potein Note: None of the diffeences between exetllplay and typjc~ FAs is statistically significant. Data Souce: On-s I te Meel Obsevat Ions. 68

66 Exhibit ET-VII.5 Mean Caloie and Nutient Content of the Aveage NSLP Lunch Selected in EleMentay and Middle/Seconday Schools in Exemplay and Typical SFAs (SY ) Elementay Schools Exemplay (n=0) Typical (n=0) Middle Seconday Schools.Exemp I ay (n=10) Typical (n:::l0) A I I School s Exemplay (n:::30) Typical (n=30) Caloies Potein (gm) Total Fat (gm) Satuated Fat (9m) Cholesteol (mg) Total Cabohydate <gm) Vitamin A (mcg R.E.) Vit8lllin C (mg) Thiamin (mg) Riboflavin (mg) Niacin (mg N.E.> Vitamin B6 (mg) Calcium (mg) Phosphous (mg) Magnesium (mg) Ion (mg) Sodium (mg) 1,098 1,136 1,346 1, , ,4 Note: None of the diffeences between exemplay and typical SFAs is statistically significant. Data Souce: On-Site Meal Obsevations. 69

67 Exhibit ET-VI 1.6 Mean Popotion of Caloies Povided by Fat, CabOhydate and Potein in the Aveage NSlP Lunch as Selected in Elementay and Middle/Seconday Schools in Exemplay and Typical SFAs (SY ) Middle Elementay Schools Seconda:! Schools All Schools Exemplay Typical Exemplay Typical Ex_play Typical (n:0) (n=0) (n=io) (n=io) (n~3o) (n=3o) Pecent Caloies fom FaT Pecent caloies toll Satuated Fat Pecent caloies toll cabohydat"e Pecent" caloies toll Pot"ein : Note: None of the diffeences between ex_play and typical SFAs Is statistically significant. Data Souce: On-Site Meal Obsevations. 70..

68 Exhibit ET-VI 1.7 Mean Caloie and Nutient Content of the Aveage NSLP lunch Consu.ad in Eleaentay and Middle/Seconday Schools in Exemplay and Typical SFAs (SY ) ~,. Elementay Schools Exemplay (n=0) Typical (n=0) Middle Seconday Schools Exemplay (n=10). Typical (n=10) All Schools Exemplay (n=30) Typical (n=30) Caloies Potein (gm) Total Fat (gm) Satuated Fat (gm) Cholesteol (mg) Total Cabohydate (gm) Vitamin A (mcg R.E.) Vihmin C (mg) Thiamin (IIIQ) Riboflavin (mg) Niacin (1119 N.E.) Vitllmin 8 6 (mg) Calcium (mg) Phosphous (mg) Magnesiu. (mg) Ion (mg) Sodium (eng) ,45 1, ,044 Note: None of the diffeences between exemplay lind typical SFAs is statistically significant. Data Souce: On-Site Meal Obsevations. 71

69 Exhibit ET-VII.8 Mean Popotion of Caloies Povided by Fat, Satuated Fat, Unsatuated Fat, Cabohydate and Potein in the Aveage NSLP Lunch in Elementay and Middle/Seconday Schools in Exemplay and Typical SFAs (SY ) Consu~d Elementey Schools Middle Seconday Schools Exemplay Typical Exemplely Typical ("=0) ("=0) ("=10) (n=io) All Schools Exemplay Typical ("=30) (n=30),. Pecent Caloies fom Fat Pecent Caloies fom Satuated Fat Pecent Caloies fom UnSeltuated Fat Pecent Caloies fom Cabohydate Pecent Caloies fom Potein S.. it Note: None of the diffeences between exemplay and typical SFAs ae statistically significant. Delta Souce: On-Site Meal Obsevations. 7

70 Exhibit ET-VIII.1 Mean Caloie and Nutient Content of the Aveage SSP Beakfast Offeed in Elementay and Middle/Seconday Schools in Exa.play and Typical SFAs (SY ) Element~y Schools MIS Schools Exemplay Typical Exemplay Typical (n=15) (n=16) (n=6) (n=7) A I I School s Exemplay Typical (n=1 ) (n=3) Caloies Potein (gm) Total Fat (gm) Satuated Fat (gm) Cholesteol (mg) Total Cabohydate (gm) Vitamin A (mcg R.E. ) Vitamin C (mg) Thiamin (mg) Riboflavin (mg) Niacin (mg N.E.) Vitamin 8 (mg) 6 Calcium (mg) Phosphous (mg) Magnesium (mg) Ion (mg) Sodium (mg) Note: None of the diffeences between exemplay SFAs and typical SFAs is statistically significant. Dllta Souce: On-Site Meal Obsevations 73

71 Exhibit ET-VIII. Mean Popotion of ealoies Povided by Fat, Cabohydate and Potein in the Aveage SSP Beakfast Offeed in Elementay and Middle/Seconday Schools in Exemplay and Typical SF As (SY ) Elementay Schools MIS Schools All Schools Exemplay Typical Exemplay Typical Exemolay Typical (n=15) (n=16) (n=6) (n:7) (n=1) (n=3) Pecent Caloies fom Fat Pecent Caloies fom Satuated Fat Pecent Caloies tom Cabohydate Pecent Caloies fom Potein Note: None of the diffeences between exemplay SFAs and typical SFAs is statistically significant. Data Souce: On-Site Meal Obsevations 74

72 Exhibit ET-VIII.3 Mean Ca I Of" i e and Nut I ent ConTent of the Aveage SSP BeaKfast as Selected in EI.-.ntay and Middle/Seconday Schools in Exa.play and Typical SFAs (SY > f 75

73 Exhibit ET-YI I 1.4 Mean Popot i on of Ca I o i es Pov I ded by Fat, Cabohydate and Potein in the Aveage SSP BeaKfast as Selected in Ela.entay and Middle/Seconday Schools in Exemplay and Typical SFAs (SY ) Elementa~ Schools MIS Schools All Schools Exemplay Typical Exemplay Typical Exemplay Typical (n=0) (n=0) (n=io) (ns I0) (n=30) (n-3o) ~ I Pecent Caloies fom Fat Pecent Caloies fom ~ Satuated Fat Pecent Caloies fom ~ Cabohydate,. Pecent Caloies fom Potein Note: None ot the d if fee"ces between exemp ley SF As end typicel SFAs Is statistically slgn;f1cant. Data Souce: On-Sit. Meal Obsevetlons 76

74 Exhibit ET-VIII.5 Mean Caloie and Nutient Content of the Aveage Beakfast as Cons~d in Ela.entay and Middle/Seconday Schools in Ex~play and Typical SFAs (SY ) Elemental Schools MIS Schools All School s Exemplay Typical EX8lllpiay Typical Exemplay Typical Caloies (n=15) (n=16) (n=6) (n=7) (n=1 ) (n=3) Potein Cgm) Total Fat (gm) Satuated Fat (gm) CholesteOl (mg) Total Cabohydate (gill) Vitalllin A (meg R.E.> Vitamin C (mg) Thiallin (mg) Riboflavin (mg) Niacin (1119 N.E.) Vltuin 8 (mg) Calcium (mg) Phosphous (mg) Magnesium (mg) 'on (mg) Sodium (mg) Note: None of the diffeences between exemplay SFAs and typical SFAs is statistically significant. Data Souce: On-Site Meal Obsevations. 77

75 Exhibit ET-VIII.6 Mean Popotion of Caloies Povided by Fat, CabOhydate and Potein in the Aveage SSP Beakfast as Consu.ed in Elementay and Middle Schools in Ex~play and Typical SFAs (SY ) Elementay Schools MIS Schools All Schools Exemplay Typical Exemplay Typical Exemplay Typical (n=0) (n=0) (n=io) (n-l0) (n=30) (n-30) Pecent Caloies fom Fat Pecent Caloies fom Satuated Fat Pecent Caloies "011\ Cabohydate Pecent Caloies fc I Potein Note: None of the diffeences between exemplay and typical 5FAs Is statistically significant. Data Souce: On-Site Meal Obsevations 78

76 PART 5: APPENDICES Appendix A: Appendix B: Appendix C: Appendix D: Appendix E: Appendix F: Appendix G: Yea Two SFA Manage Suvey Meal Obsevation Me,thodology Meal Obsevation Instuments Non-Response Analysis fo Yea Two SFA Manage Suvey Sample Weighting Methodology 1989 Reconunended Dietay Allowances SFA Manage Inteview A-I

77 APPENDIX A YEAR TWO SFA MANAGER SURVEY A-3

78 1990 SCHOOL LUBCH SURVEY ItRODUCTION Hello, this is I am calling fom Abt Associates in Cambidge, Massachusetts. We ae doing a study of the National School Lunch Pogam and othe Child Nutition Pogams fo the U.S. Depatment of Agicultue. You may emembe that we called you fo this study last sping and I hope that you will be willing to help with the study this yea. Xl. Recently, we sent you a lette and bochue descibing the study and the types of infomation we need. The sane lette wa.s sent to ove 1,700 school disticts acoss the county. Do yo\. emembe the letted YES (SKIP TO Q.X3) NO 1 14/ Let me biefly descibe what the study is about. The study is funded by the U.S. Depatment of Agicultue. It calls fo an annual national suvey of moe than 1,700 school disticts so that the Depatment can lean about seveal impotant issues elated to the Child Nutition Pogams. This yea, some of the issues to be coveed in the suvey include: CN Labeling, commodity distibution, meal pices, school lunch paticipation, and technical assistance. X3. Is this a good time to do the inteview? YES (SKIP TO Q.XS) NO I 15/ X4. SCHEDULE NEEDED. CALL BACK. INDICATE ON FACE SHEET WHETHER IF R , VERIFY RESPONDENT'S NAME AND ADDRESS. R IS XS. Since the inteview coves many diffeent topics, I may need to talk to moe than one peson. If, fo any topic, you feel that you ae not the best peson to talk to, just tell me the name and telephone numbe of the peson I will need to talk to. A-5

79 SECONDARY RESPONDENT: TITLE: TELEPHONE, NUMBER OF SCHOOLS 1. I would like to ask you some questions about the numbe of schools in you school distict and the numbe of schools that ae paticipating in the National School Lunch Pogam o the School Beakf~st Pogam fo this, the 1989 to 1990, school yea. Can you answe these questions fist fo all you elementay schools and then fo a combination of you middle and seconday schools? YES <SKIP TO Q.lB) NO (CONTINUE} 1 16/ LAo 1a1. 1a. la3. 1a4. ALL SCHOOLS In total, how many schools ae thee in you school distict? How many of them paticipate in the National School Lunch Pogam? How many paticipate in the School Beakfast Pogam? How many paticipate in the Beakfast Pogam as sevee need schools? I SKIP TO QUESTION I 17-19/ 0-/ 3-5/ 6-8/ lb. 1bl. lb. Ib3. 1b4. ELEMENTARY SCHOOLS Fist, fo you elementay schools, how many elementay schools ae thee in you school distict? How many of them paticipate in the National School Lunch Pogam? How many paticipate in the School Beakfast Pogam? How many paticipate in the Beakfast Pogam as sevee need schools? 9-31/ 3-34/ 35-37/ 38-40/ A-6

80 lc. MIDDLE/SECONDARY SCHOOLS No~, fo middle and seconday schools: lel. Ho~ many middle and seconday schools ae thee in you school distict? 41-43/ lc. How many of them paticipate in the Lunch Pogam? 44-46/ le3. How many paticipate in the Beakfast Pogam? 47-49/ le4. How many paticipate in the Beakfast Pogam as seve~ need schools? 50-5/,. A-7

81 vaas.1.-':: SECONDARY RESPONDENT: TITLE: TELEPHONE II. ENROLLMENT AND ATTENDANCE The next questions ae about the numbe of childen enolled in you school distict this yea. Can you answe these questions sepaately fo elementay and then fo middle and seconday schools? A YES (SKIP TO Q.8) NO (CONTINUE) 1 53/ A. ALL SCHOOLS a1. In total, how many childen wee enolled in you school distict as of Octobe 1st? 54-59/ a. How many of these childen had the oppotunity to paticipate in the School Lunch Pogam? That is, exclude any child who is odinaily in school fo a half-day and is not offeed lunch, such as half-day kindegatenes / a3. How many had the oppotunity to paticipate in the Beakfast Pogam? 66-71/ a4. Has the acial mix of childen in you school distict changed substantially fom last yea? a5. YES NO (SKIP TO Q.a6) DON'T KNOW (SKIP TO Q.86) How many childen 1n you distict ae Black o Hispanic? 1 8 1/ ICad 1-13/ / I a6. ASK ONLY IF INDICATED ON FACE SHEET How many ae female? 0-5/ ISKIP TO question 31 B. ELEMENTARY SCHOOLS b1. How many childen wee enolled in elementay schools in you school distict as of Octobe A-8

82 b. b3. How many of these childen had the oppotunity to paticipate in the School Lunch Pogam? That is, exclude any child who is odinaily in school fo a half-day and is not offeed lunch, such as half-day kindegatenes. How many had the oppotunity to paticipate 1n the Beakfast Pogam? 3-37/ 38-43/ b4. Has the acial mix of childen in you schools changed substantially fom last yea? YES.... NO (SKIP TO Q.b6) DON'T KNOW (SKIP TO Q.b6) / b5. How many childen in you elementay schools ae Black o Hispanic? 45-50/ b6. ASK ONLY IF INDICATED ON FACE SHEET How many childen in you elementay schools ae female? 51-56/ C. MIDDLE/SECONDARY SCHOOLS c1. c. c3. How many childen wee enolled 1n middle and seconday schools in you school distict as of Octobe l? How many of these childen had the oppotunity to paticipate in the School Lunch Pogam? How many had the oppotunity to paticipate in the Beakfast Pogam? 51-6/ 63-68/ 69-14/ c4. Has the acial mix of childen in you schools changed substantially fom last yea? YES NO {SKIP TO Q.cS) DON'T KNOW (SKIP TO Q.c5) 1 8 I ICad /03 14/ c41. How many childen in you middle/seconday schools ae Black o Hispanic? 15-0/ c5. ASK ONLY IF INDICATED ON FACE SHEET How many childen in you middle/seconday schools ae female? 1-6/ A-9

83 SECONDARY RESPONDENT: TITLE: TELEPHONE # 3. AVERAGE DAILY ATTENDANCE The next questions ae about aveage daily attendance in you school distict fo the month of Octobe of this school yea. 3A. ELEMENTARY SCHOOLS 3a1. What was the aveage daily attendance fo elementay school childen in you school distict fo the month of Octobe of this school yea? 3B. MIDDLE AND SECONDARY SCHOOLS DON'T KNOW (SKIP TO Q.3C) 1 7-3/ 33/ 3bl. What was the aveage daily attendance fo middle and seconday school childen in you school distict fo the month of Octobe of this school yea? 34-39/ ASK "ALL SCHOOLS" QUESTIONS ONLY IF RESPONDENT COULD NOT ANSWER FOR ELEMENTARY AND MIDDLE/SECONDARY SCHOOLS 3C. ALL SCHOOLS 3cl. What was the aveage daily attendance fo all childen in you school distict fo the month of Octobe of this school yea? 40-45/ A-to

84 SECONDARY RESPONDENT: TITLE: TELEPHONE # 4. CHILDREN APPROVED The next questions have to do with the numbe of childen appoved fo fee and educed-pice meals as of Octobe 31 of this school yea. 4A. ELEMENTARY SCHOOLS 4a1. Fo elementay schools, how many childen wee appoved fo fee meals by Octobe 31st of this school yea? 46-51/ DON'T KNOW (SKIP TO Q.4C) a. Fo elementay schools, how many childen wee appoved fo educed-pice meals by Octobe 31st of this school yea? 5-57/ 4a3. Fo elementay schools, how many childen applied but wee denied fee o educed-pice meals this school yea? 58-63/ 4B. MIDDLE AND SECONDARY SCHOOLS 4bl. 4b. 4b3. Fo middle and seconday schools, how many childen wee appoved fo fee meals by Octobe 31st of this school yea? Fo middle and seconday schools, how many childen wee appoved fo educed-pice meals by Octobe 31st of this school yea? Fo middle and seconday schools, how many childen applied but wee denied fee o educed-pice meals this school yea? ASK "ALL SCHOOLS" QUESTIONS ONLY IF RESPONDENT COULD NOT ANSWER FOR ELEMENTARY AND MIDDLE/SECONDARY SCHOOLS 64-69/ 70-75/ ICad / / I 4C. ALL SCHOOLS 4c1. 4c. 4c3. Fo all schools, how many childen wee appoved fo fee meals by Octobe 31st of this school yea? Fo all schools, how many childen wee appoved fo educed-pice meals by Octobe 31st of this school yea? Fo all schools, how many childen applied but wee denied fee o educed-pice meals this school yea? 0-5/ 6-31/ 3-37/ A-ll

85 1..0 1I... SECONDARY RESPONDENT: TITLE: TELEPHONE # 5. LUNCH PRI CES Now I have questions about you lunch pices fo this school yea. Fist I will ask you about lunch pices in you elementay schools, then about pices in you middle schools, and then in you seconday schools. If you have moe than one standad eimbusable hmch, please give me the pice fo the one that ls puchased most fequently., SA. Sal. ELEMENTARY SCHOOLS Fo elementay schools, what pice did you chage at the stat of this school yea fo a standad eimbusable school lunch fo childen who pay full pice? $_._ 38-40/ 5a. What pice did you chage at the stat of this school yea fo childen who pay educed-pice'? $_._ a3. What pice did you chage at the stat of this school yea fo meals seved to adults in elementay schools? $ / 5a4. Did the pices chaged fo you elementay school lunches change since the beginning of this school yea? YES NO {SKIP TO Q.5a5) DON'T KNOW (SKIP TO Q.5a5) Sa41. What did the pice change to fo (READ LIST). IF NO CHANGE, RECORD CURRENT PRICE) Full Pice Reduced Pice Adult Pice $_._ 48-50/ $_._ 51-53/ $_._ 54-56/ SaSe Does the pice of a standad eimbusable lunch diffe between you middle and seconday schools? YES NO (SKIP TO Q.5C) DON'T KNOW {SKIP TO Q.5c) / A-1

86 ss. Sbl. 5b. 5b3. Sb4. MIDDLE SCHOOLS Fo middle schools, what pice did you chage at the stat of this school yea fo a standad eimbusable school lunch fo childen who pay full pice? What pice did you chage at the stat of this school yea fo childen who pay educed-pice? What pice did you chage at the stat of this school yea fo meals seved adults in middle schools? Did the pices chaged fo you middle school lunches change since the beginning of this school yea? $_._ S8-601 $_._ 61-63/ $_._ YES NO (SKIP TO Q.5c) DON'T KNOW (SKIP TO Q.Sc) / What did the pice change to fo (READ LIST. IF NO CHANGE, RECORD CURRENT PRICE) Full Pice Reduced Pice $_._ 68-70/ $_._ 71-73/ SC. ScI. Adult Pice SECONDARY SCHOOLS $_ 74-76/ ICad /05 Fo seconday schools, what pice did you chage at the stat of this school yea fo a standad eimbusable school lunch fo childen who pay full pice? $_._ 14-16/ I 5c. What pice did you chage at the stat of this school yea fo childen who pay educed-pice? $_ 17-19/ 5c3. What pice did you chage at the stat of this school yea fo meals seved to adults in seconday schools? $_._ 0-1 5c4. Did the pice chaged fo you seconday school lunches change since the beginning of this school yea? YES NO (SKIP TO Q.6) DON'T KNOW (SKIP TO Q.6) 1 8 3/ 5c41. What did the pice change to fo (READ LIST. IF NO CHANGE, RECORD CURRENT PRICE) Full Pice Reduced Pice Adult Pice $_._ 4-6/ $_._ 7-91 $_._ A-13

87 6. BREAKFAST PRICES SKIP TO Q.7 IF NO SCHOOLS SERVE BREAKFAST The next questions ae about you beakfast pices fo this school yea. Fist I will ask you about beakfast pices in you elementay schools, then about pices in you middle schools, and then in you seconday schools. If you have mae than one standad eimbusable beakfast, please gl ve me the pice fo the one that is puchased most fequently. 6A. ELEMENTARY SCHOOLS 6al. Fo elementay schools, what pice did you chage at the stat of this school yea fo a standad eimbusa~le school beakfast fo childen who pay full pice? $_._ 33-35/ 6a. What pice did you chage at the stat of this school yea fo childen who pay educed-pice? $_._ 36-38/ 6a3. What pice did you chage at the stat of this school yea fo meals seved to adults in elementay schools? $_ / 644. Did the pices chaged fo you elementay school beakfasts change since the beginning of this school yea? YES NO (SKIP TO Q.6a5) DON'T KNOW (SKIP TO Q.6a5) 1 8 4/ 6a41. What did the pice change to fo (READ LIST. IF NO CHANGE, RECORD CURRENT PRICE) Full Pice Reduced Pice Adult Pice $_._ 43-45/ $_._ 46-48/ $_._ 49-51/ 6a5. Does the pice of a standad eimbusable beakfast diffe between you middle and seconday schools? 68. MIDDLE SCHOOLS YES NO {SKIP TO Q.6C) DON'T KNOW (SKIP TO Q.6C) 1 8 5/ 6bl. 6b. Fo middle schools, what pice did you chage at the stat of this school yea fo a standad eimbusable school beakfast fo childen who pay full pice? What pice did you chage at the stat of this school yea fo childen who pay educed-pice? $_._ 53-55/ $_._ 56-58/ A-14

88 6b3. What pice did you chage at the stat of this school yea fo meals seved to adults 1n middle schools? $_._ 59-61/ 6b4. Did the pices chaged fo you middle school beakfasts change since the beginning of this school yea? YES NO (SKIP TO Q.6C) DON'T KNOW (SKIP TO Q.6c) 1 8 6/ 6b41. What did the pice change to fo (READ LIST. IF NO CHANGE, RECORD CURRENT PRICE) Full Pice Reduced Pice Adult Pice $_._ 63-65/ $_._ 66-68/ $_._ 69-71/ 6C. SECONDARY SCHOOLS 6el. 6c. 6c3. 6cd. Fo seconday schools, what pice did you chage at the stat of this school yea fo a standad eimbusable school beakfast fo childen who pay full pice? What pice did you chage at the stat of this school yea fo childen who pay educed-pice? What pice did you chage at the stat of this school yea fo meals seved to adults in seconday schools? Did the pice chaged fo you seconday school beakfasts change since the beginning of this school yea? $_._ 7-74/ $_._ ICad /06 $_._ 14-16/ I YES II " NO (SKIP TO Q.7) DON'T KNOW (SKIP TO Q.7) 1 B 17/ 6c41. What did the pice change to fo (READ LIST. IF NO CHANGE, RECORD CURRENT PRICE) Full Pice Reduced Pice Adult Pice $_._ 18-0/ $_._ 1-3/ $_._ 4-6/ A-1S

89 SECONDARY RESPONDENT: TITLE: TELEPHONE # 7. CN LABELING f t 7A. Do you know what CN labeling is? YES NO (SKIP TO Q.8) B. Do you equie CN labeling fo any of the foods that you puchased this yea? YES NO (SKIP TO Q.7C) DON'T KNOW (SKIP TO Q.7C} 7bl. Do you equie CN labels fo READ LIST. RECORD A RESPONSE FOR EACH ITEM 7bll. Meat o poulty 1 7b1. Seafood 1 7b13. Non-meat poducts such as cheese, eggs, nut o seed butte, dy beans o dy peas 1 7b14. Juice dinks... 1 YES NO / 30/ 31/ 3/ 7C. Do you pepae bid specifications fo any poducts that could have en labels? YES.... NO (SKIP TO Q.7D} DON'T KNOW (SKIP TO Q.7D) / 7cl. When you pepae bid specifications fo poducts that could have CN labels, do you include CN labeling as pat of those bid specifications fo all bids, most bids, a few bids, o none of you bids? All... "..... Mos t.... A Few None / A-16 )'f

90 7D. What pecentage of you commecially-puchased entee items ae en labeled this yea? / 7E. Please glve me you opinion--fo you school distict, ae the following statements tue o false? TRUE FALSE 7el. en labeling ensues standad potions / 7e. CN labeling ensues highe quality / OK 7e3. CN labeling allows me to buy foods at lowe pices... It 1 7e4. en labeling ensues that poducts meet the meal patten equiements / 8 41/ 7eS. CN labeling allows many vendos to bid fo my business / 7e6. CN labeled poducts ae nutitionally bette than othe poducts / 7e7. What most influenced you oveall opinion about CN labeling? Was it. READ LIST. CIRCLE ONE RESPONSE. You diect expeience Comments by othe school pesonnel Comments by the State Child Nutition Diecto Comments by manufactues o distibutos, o Comments by othes? SPECIFY / 4S-46/ 7f. Aside fom any possible advantages listed above, ae thee any othe advantages to using CN labeled foods? YES 1 NO (SKIP TO Q.7g) DON'T KNOW {SKIP TO Q.7g) 8 47/ 7 I. What ae the advantages? 48-49/ 50-51/ 5-53/ 7g. Ae thee any disadvantages to using en labeled foods? YES 1 NO (SKIP TO Q.7h) DON'T KNOW {SKIP TO Q.7h) 8 54/ A-I7

91 7g1. What ae the disadvantages? 55-56/ 57-58/ 59-60/ 7h. How impotant is CN labeling to you school distict? Is it READ LIST AND CIRCLE ONE Vey impotant.. Impotant Somewhat impotant. Not impotant at all /,. A-I8

92 SECONDARY RESPONDENT: TITLE: TELEPHONE # 8. FOOD DONATION PROGRAM BA. Bal. BUY AMERICA The Commodity Distibution Refom Act of 1987 equies that, wheneve possible, school disticts puchase food poducts that aloe poduced o manufactued in the United States. Do you know about this "Buy Ameican" povision? YES. NO (S KI P TO Q. 8 B ) 1 6/ 8a. What, if anything, is you school distict doing to implement this equiement? 63-64/ 65-66/ 67-68/ 8B. COMMODITY INVENTORY AND REDONATION Bbl. Did you have moe than a 6-month supply of any USDA commodity in inventoy ove the past summe? YES NO (SKIP TO Q.8b1) DON'T KNOW (SKIP TO Q.8b1) / A-19

93 8bll. Fo which conunodi ties did you have moe than a 6-month supply in inventoy and why did this excess inventoy exist? Was it an unpopula item, was it deliveed late in the yea, did you voluntaily stoe State inventoy, o was thee some othe eason fo the excess inventoy? Counoditi: Reason fo Excess Unpopula Deliveed item Late in Yea Voluntay Othe 70-71/ 1 7/ 73/ 3 74/ 75-76/ Icad / / 1 16/ 17/ 3 ls/ 19-0/ 1-/ I f 8b1. 8b I.. 31/ 3 31 Did you school distict "tansfe out" any colllllodities that you had in inventoy last yea to any othe agency? We ae not inteested in tansfes between schools in you school distict, o tansfes fom one school distict to anothe. YES NO (SKIP TO Q.Sb13)... DON'T KNOW (SKIP TO Q.8b13)... 8 What commodities wee "tansfeed out" last yea, what was the value of these tansfeed foods, and who eceived the food? Food Poduct Amount Recipient 33-34/ 35/ 1 8b / $ / $ / 54-55/ -- Wee any commodities "tansfeed in" to you distict last yea fom othe agencies? We ae not inteested in tansfes fom school to school inside you school distict o tansfes fom othe school disticts.,. YES NO {SKIP TO Q.SC) DON'T KNOW {SKIP TO Q.8C) / 8b131. What commodities wee tansfeed in last yea, what was the value of these tansfeed foods, and fom whom was the food eceived? Food Poduct Amount Fom 57-58/ $ / 67-68/ $ / / A-0

94 va"'u u 1-13/08 SECONDARY RESPONDENT: TITLE: TELEPHONE 11 8C. PROCESSING 8cl. Ae you puchasing any pocessed end-poducts made with USDA commodities though a commecial distibuto this yea? YES NO (SKIP TO Q.8D) DON'T KNOW (SKP TO Q.8D) / 8ell. When you buy pocessed end-poducts containing USDA commodities, how often do you vendos show the value of the commodities contained 1n those end-poducts on the invoice? Do they show the value All of the time (SKIP TO Q.8D) Most of the time Some of the time. Neve / 8cl. How did you know the value of the discount included 1n the pice o the value of the ebate due you? / 18-19/ 0-11 A-1

95 SECONDARY RESPONDENT: TITLE: TELEPHONE I 80. DELIVERY SYSTEMS 8dl. I'm going to ead a list of seveal methods that ae used to delive USDA commodities to school disticts. Fo each one that you use, please tell me how fequently you usually eceive commodities by this method. (a) Do you use (READ LIST RECORD RESPONSE ON GRID BELOW). IF YES, ASK: How often do you eceive commodities by this method, that is, about how many weeks is it between deliveies? RECORD ON GRID Commecial distibution whee USDA commodities ae deliveed by a commecial distibuto to school disticts diectly as pat of a del ivey of commecially puchased foods. USED IF YES: YES NO [)I( I Weeks 8 / 3-4/ (b~ Commecial distibution whee USDA commodities ae deliveed by a commecial distibuto to school disticts but ae ~ combined with the delivey of commecially puchased foods. 8 5/ 6-7/ (c) Conmecial caie aanged by the State whee USDA commodities pocessed end poducts ae de liveed by a commecial tucking fim to school disticts. 8 8/ 9-30/ (d) State-opeated distibution whee USDA commodities ee del iveed by II State-opeated vehicle to school disticts. 8 31/ 3-33/ (e) Diect del ivey of USDA COMmOdities to school disticts fom USDA supplies aanged fo by the State Distibuting Agency. 8 34/ 35-36/ (f) Recipient Agency pick-up of USDA commodities fom a Stateowned o contacted cental waehouse o egional distibution point. 8 37/ 38-39/ (g) Othe type of distibution system. 8 40/ 41-4/ A-

96 ..ao 0 Bd. Whee ae USDA comnodi ties deliveed wi thin the school distict? they deliveed to a Ae Cental waehouse Individual pepaation sites Both, o ~ Othe (Specify) DON I T KNOW / 44-45/ 8d3. To what extent do you know when deliveed o avai lable fo pick-up? pick-up schedules commodities ae scheduled to be Do you know about del i vey and Always Most of the time Some of the time, o. Neve..... DON' T KNOW /,. 8d4. To what extent do you know the types and quantities of commodities you will eceive o pick up? Do you know about the type and quantities of commodities expected Always..... Most of the time Some of the time, o Neve..... DON I T KNOW / 8dS. To what extent do schedules change? you know in advance when delivey and distibution Do you have advance notice Al ways Host of the time Some of the time, o Neve : DON' T KNOW /,. 8d6. How would you ate the oveall communications between you and you State Distibuting Agent? Would you say that communications ae Excellent Vey good Satisfactoy. Fai, o Poo..... DON I T KNOW / A-3

97 ad7. To what extent Distibuting Agent have communications changed 1n the past between you and you State few yeas? Ae communications Much bette Bette.... About the same Wose, o Much wo se DON'T KNOW a 501 ads. How often does you eceipt, bill of eflect the commodities that you eceive? lading, o invoice Is it coect coectly All of the tlme Host of the time Some of the time, o Neve.... DON'T KNOW I / Bd9. Ho~ would you ate the oveall pefomance of the commodity distibution sy :em this yea? This ating s.ould eflect the effectiveness of the distibution system and not the availability of specific donated commodities. Would you ate it Excellent Vey good Good.... Satisfactoy, o... Poo DON'T KN'OW / 8dlO. How would you this yea as not eflect commodities. ate the pefomance of you commodity distibution system compaed with pevious yeas? Again, this ating should diffeences in the availability of specific donated Would you ate it Much bette Bette About the same. Wose, o... 4 Much wose... 5 DON'T mow... ' / A-4

98 SECONDARY RESPONDENT: TITLE: TELEPHONE # 9. TECHNICAL ASSISTANCE: This set of questions deals with technical assistance offeed to school disticts this yea. 9A. USDA ecently began mailing a quately newslette entitled "Commodity Foods" to all school disticts in the county to keep them appaised of developments in the commodity donation pogam. Has anyone in you school distict been eceiving this newslette? YES NO (SKIP TO Q.9B) DON'T KNOW (SKIP TO Q.9B) 9al. Do you have any suggestions fo impoving the newslette? 9a11. What ae you suggestions? YES NO (SKIP TO Q.9B) / 55/ 56-57/ 58-59/ 60-61/ 98. USDA is inteested in you opinion about some othe mateials that have been sent to school disticts. Facts about USDA Commodities, FNS-51, contains infomation on stoage, handling, pepaation, and cooking fo each of 70 commodities puchased by USDA. Did anyone in you school distict eceive these? YES NO (SKIP TO Q.9C) DON'T KNOW (SKIP TO Q.9C) 1 8 6/ 9b1. Did you find them Vey useful Somewhat useful, o Not at all useful / A-5

99 9C. Nutitive VaLues of USDA-Donated Commodities, FNS-55, povides caloie and nutient infomation fo typical seving Slzes of USDA-donated commodities. Did anyone in you school distict ecelve this publication? 9cl. Did you find it YES NO (SKIP TO Q.9D) DON'T KNOW (SKIP TO Q.9D} / Vey ' ~eful Some\ t useful, o., Not at all useful / 90. The new Quantity Recipes fo School Food Sevice, PA-1371, povides step-by-step diections detailing amounts of ingedients fo each ecipe fo both 50 and 100 sevings. Did anyone in you school distict eceive these ecipes? YES. NO (SKIP TO Q.IO) DON'T KNOW (SKIP TO Q.10) / 9d1. Did you find them Vey useful. Somewhat useful, o Not at all useful /, I A-6

100 SECONDARY RESPONDENT: TITLE: TELEPHONE,. 10. OPERATING DAYS The next set of questions is about the total numbe of opeating days fo the School Lunch and School Beakfast Pogams duing last school yea, that is, duing school yea IDA. ELEMENTARY SCHOOLS 10al. Fo elementay schools, how many opeating days wee thee in the School Lunch Pogam last school yea? 10a. Fo elementay schools, how many opeating days wee thee in the School Beakfast Pogam last school yea? 68-70/ 71-73/ lob. MIDDLE/SECONDARY SCHOOLS lobi. Fo middle and seconday schools, how many opeating days wee thee in the School Lunch Pogam last school yea? lob. Fo middle and seconday schools, how many opeating days wee thee in the School Beakfast Pogam last school yea? 74-76/ li;~13; / ASK IIALL SCHooLS Il QUESTIONS ONLY IF RESPONDENT COULD NOT ANSWER FOR ELEMENTARY AND MIDDLE AND SECONDARY SCHOOLS LOCo ALL SCHOOLS loci. Fo all schools, how many opeating days wee thee in the School Lunch Pogam last school yea? loc. Fo all schools, how many opeating days wee thee in the School Beakfast Pogam last school yea? 17-19/ 0-/ A-7

101 SECONDARY RESPONDENT: TITLE: TELEPHONE # 11. REIMBURSABLE LUNCHES Now I have seved and some questions about claimed last school the numbe of eimbusable lunches yea, that ls, duing school yea Can you answe these questions fist fo all you elementay schools, and then fo a combination of you middle and seconday schools? YES (SKIP TO Q.11B) NO (CONTINUE) 1 3/ l1a. ALL SCHOOLS 1lal. Fo all schools, how many fee lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? lla. Fo all schools, how many educed-pice lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? 11a3. Fo all schools, how many full-pice lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? I SKIP TO question 1 I 4-3/ 33-41/ 4-50/ lib. ELEMENTARY SCHOOLS 11bl. Fo elementay schools, how many fee lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? 11b. Fo elementay schools, how many educed-pice lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? llb3. Fo elementay schools, how many full-pice lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? / 69-77/ A-8

102 [ 1-13/10 llc. MIDDLE/SECONDARY SCHOOLS llcl. Fo middle and seconday schools, how many fee lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? llc. Fo middle and seconday schools, how many educedpice lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? llc3. Fo middle and seconday schools, how many full-pice lunches wee seved to childen and claimed fo eimbusement in the School Lunch Pogam last yea? 14-/ 3-31/ 3-40/ A~9

103 1. REIMBURSABLE BREAKFASTS Now I have some questions about the numbe of eimbusable beakfasts seved and claimed last school yea, that is, duing school yea Can you answe these questions fist fo all you elementay schools, and then fo a combination of you middle and seconday schools? 1A. ALL SCHOOLS YES (SKIP TO Q.18) NO (CONTINUE) 1 41/, 1a1. Fo all schools, how many fee beakfasts wee seved to childen and claimed fo eimbusement in the School Beakfast Pogam last yea? 1a. Fo all schools, how many educed-pice beakfasts wee seved to childen and claimed fo eimbusement in the School Beakfast Pogam last yea? 1a3. Fo all schools, how many full-pice beakfasts wee seved to childen and claimed fo eimbusement 1n the School Beakfast Pogam last yea? I SKIP TO QUESTION 13 I 4-50/ 51-59/ 60-68/, 1B. ELEMENTARY SCHOOLS 1b1. Fo elementay schools, how many fee beakfasts wee seved to childen and claimed fo eimbusement in the School Beakfast Pogam last yea? 1b. Fo elementay schools, how many educed-pice beakfasts wee seved to childen and claimed fo eimbusement in the School Beakfast Pogam last yea? 1b3. Fo elementay schools, how many full-pice beakfasts wee seved to childen and claimed fo eimbusement in the School Beakfast Pogam last yea? 1C. MIDDLE/SECONDARY SCHOOLS 1c1. Fo middle/seconday schools, how many fee beakfasts wee seved to childen and claimed fo eimbusement in the School Beakfast Pogam last yea? 1c. Fo middle/seconday schools, how many educed-pice beakfasts wee seved to child~n and claimed fo eimbusement in the School Beakfast Pogam last yea? 1c3. Fo middle/seconday schools, how many full-pice beakfasts wee seved to childen and claimed fo eimbusement in the School Beakfast Pogam last yea? / Cad 11 \ I 1-13/11 14-/ 3-31/ 3-40/ 41-49/ 50-58/ A-1Q

104 SECONDARY RESPONDENT: TITLE: TELEPHONE #- 13. ANNUAL REVENUES Now I have some questions about the income that was eceived by you school distict's food sevice pogam last school yea, that is, the school yea. 13A. INCOME FROM SCHOOL DISTRICT SOURCES, 13al. What was you cash income fom eimbusable meals seved to students enolled in you school distict? $ / l3a. What was you income fom all othe cafeteia sales including a la cate and adult meals, as well as sales to othe institutions, child cae pogams, eldely feeding pogams, o child cae afte school feeding pogams? $ I'" 1 I 13a3. Did you have any income fom the school distict, such as a pe-meal subsidy fom the distict o an end-ofyea~ subsidy? If so, how much? IF NONE, ENTER 0 13a4. Did you have any income fom the community, such as donations? If so, how much? IF NONE, ENTER 0 13a5. Did you have any othe local income? ICad 1-13/1 $ / ---- $ YES 1 NO 3/ 138. INCOME FROM FEDERAL AND STATE SOURCES 13bl. What was you total income fom fedeal and state meal eimbusements? 13b. Did you eceive an adjustment, eithe an oveclaim o undeclaim, fom a compehensive eview o audit fom the pevious yea? If so, how much? IF NONE, ENTER 0 $ 000 $ / l3b3. Did you have any othe fedeal o state income? so, how much? IF NONE, ENTER 0 If $ / A-31

105 13C. OTHER INCOME 13cl. Did you have any othe income fom any othe souce? If so, how much? YES.... NO (SKIP TO Q.14) DON'T KNOW (SKIP TO Q.14) / SOURCE AMOUNT $ $.00 $ / 70-78/ ICad 13 \ 1-13/13 14-/ A-3

106 SECONDARY RESPONDENT: TITLE: TELEPHONE # 14. ANNUAL EXPENDITURES Now I have some quest ions about the expenditues made by you school food sevice last school yea, that is, the school yea. These ae diect expenditues out of the school food sevice account. l4a. How much did you spend on labo? Can you give me salay and finge benefits sepaately? 14a1. Total labo $ / 14a. Salay $.00 14a3. Finges $ b. How much did you spend on food? $ c. How much did you spend on capital expenditues? $ / 41-49/ 50-58/ 59-67/ 14d. How much did you spend on supplies such as spoons, foks, plates, and all othe supplies? $ e. How much did you spend on stoage and tanspotation? $ / Icad 14 I 1-13/14 14-/ 14f. How much did you spend fo contacted sevices such as ADP o pofessional sevices? $ / 14g. How much did you spend on ovehead and indiect costs? $ 14h. Did you have any othe expenses? YES NO (SKIP TO CLOSING) DON'T KNOW (SKIP TO CLOSING) i. What ae they? SOURCE AMOUNT $ $ $.00 CLOSING: That's all the questions. We thank you vey much fo you time. 4-50/ 51-59/ 60-68/ A-33

107 i.,. APPENDIX B, MEAL OBSERVATION METHODOLOGY A-35

108 MEAL OBSERVATIOH METHODOLOGY This appendix summaizes the methodology used in the on-site meal obsevations. It also includes a summay of the vaiations in cafeteia envionment that complicated o affected data collection. The stategies employed in this study in dealing with these situations ae outlined and ecommendations fo futue studies ae povided. OBSERVATION METHODOLOGY The on-site meal obsevations wee designed to captue data on a full week's woth of school meals in each of 60 selected schools. In schools that paticipated in only the NSLP, five lunches wee obseved. In schools that offeed both beakfast and lunch, beakfast was obseved fo fou days and lunch was obseved fo five days. Because of the pepaatoy wok involved in the meal obsevation potocol, it was not possible!" to obseve beakfast on the fist day. Meals Offeed Fo each of the five days on site, data wee collected on eimbusable meals offeed to students, meals selected by paticipating students (i.e., what childen actually took/puchased fom the available foods), and meals consumed (what the childen actually ate.) Data collection stategies and the instuments utilized in collecting these data ae descibed below: Fo each meal, detailed infomation was collected on the foods actually offeed to students. This was based on actual obsevation athe than eliance on a witten menu. In pactice, what is planned (i.e., on the menu) is often not what is seved. When seveal options wee available, i.e., diffeent fuit, vegetable o entee choices, data wee collected fo all possible choices. This infomation included the name of each specific food item as well as a complete desciption of the food, including band name and pepaation method when appopiate. Fo foods pepaed fom scatch, detailed ecipes wee collected, including ingedients, pepaation methods and yields. Obseves wee tained to caefully pobe fo details that could effect the fat, suga o sodium content of foods, since these chaacteistics wee of paticula inteest to FNS. Aveage potion sizes fo each food wee detemined by actually weighing, o measuing in the case of beveages, five potions of each food item seved each day, and then computing the aveage. Fo self-seve items, obseves established a. A-37

109 efeence potion size fo use in visual estimation following the potocols established and tested by Comstock and Symington. ~.J The data collection instuments used in collecting these data ae the Menu Recod, the Recipe Fom and the Seving Size f Computation Foms. Samples of all foms ae povided 1n Appendix C. Meals Selected To obtain data on which foods childen select fo inclusion in an NSLP meal, field staff obseved appoximately 60 childen at each meal and ecoded the foods and beveages included in thei NSLP o SBP meals. Obsevations wee limited to eimbusable meals. The opeational definition of a eimbusable meal depended on whethe o not the school utilized the offe-vsseve (OVS) option.~1 Obseves positioned themselves at the cash egiste, o anothe stategic location, and utilized the Food Selection and Plate Waste Recod (see Appendix C) to ecod the foods actually taken by each child. All menu items eligible fo inclusion in a eimbusable meal wee ecoded on these foms. Obseves then ecoded the numbe of sevings, o faction theeof, fo each of the food items a child selected. The following guidelines wee utilized in collecting these data: obseves wee instucted to spead the 60 obsevations acoss all lunch peiods, so that a andom sample of childen would be obseved. Pio to each site visit, the poject coodinato at AAI phoned each school and obtained infomation on the numbe of lunch peiods and age goups (gades) included in each session. The obseve could then plan ahead of time on how to space obsevations. in schools whee seveal diffeent food lines wee available, i.e., hot lunch, salad ba, o sandwich line, obseves wee asked to focus on a diffeent line each day. Fo logistical easons, it was not possible fo one., I : l/comstock, E. H., and Symington, L. E.: "Distibution of seving sizes and plate waste in school lunches." Jounal of the Ameican Dietetic Association 81:413, 198. /The offe-vs-seve (OVS) option stipulates that schools must offe meals planned in accodance with USDA meal patten equl.ements, but that students may decline up to two of the five NSLP meal components o one of the fou SBP meal components. OVS has been mandatoy fo the NSLP at the seconday school level since In 1981, the OVS option was extended to elementay schools, at the discetion of the local school distict. OVS was extended to the SBP in A-38

110 obseve to obseve moe than one line pe meal (see discussion in Chapte VII). obseves indicated whethe o not the child being obseved had taken any a la cate items along with thei eimbusable meal. The specific type of a la cate item was not ecoded. Meals Consumed Duing each meal obsevation peiod, obseves tagged the tay of evey fifth child they obseved, fo a total of 1 tays, in ode to obseve plate waste. Childen whose tays wee tagged wee instucted to deposit thei tays (including tash) in a designated aea afte they finished eating. Upon completion of all meal obsevations, data collectos etieved the tagged tays and visually estimated the amount of plate waste following the pocedues descibed and validated by Comstock and Symington, and othes.ll These data wee ecoded in the appopiate columns on the Food Selection and Plate Waste Recod (Appendix C). Waste was ecoded as factions of an aveage seving, i.e., 3/4 seving, 1/ seving o 1/4 seving. If no tace of food that was selected emained on the plate, a zeo was ecoded; if the full potion of food emained, a 1 was ecoded to indicate that a full aveage seving was wasted (not consumed). The one exception to the visual estimation ule was beveages. Leftove (wasted) beveages wee actually measued, since the opaque natue of the typical seving containes made visual estimations impossible. A la cate items wee not included in plate waste obsevations., When food items appeaed on a plate waste tay that had not been ecoded as a food selected, the obsevation was adjusted to indicate that the student had taken the food if it had actually been offeed. Othe items (e.g., foods fom home, vending o a la cate) wee ignoed. CAFETERIA KHVIROHMKHT FACTORS The basic stategy employed fo meal obsevation involved (1) developing a list of the foods offeed, based on convesations with the cafeteia manage and on obsevation of the foods actually available in the seving line; () copying the list onto a seies of foms which wee divided into numbeed columns fo the obsevations; and (3) standing at the foot of the foodselection line (usually by the cashie> and checking off the l/comstock, E. M., and Symington, L. E.: "Distibution of seving sizes and plate waste in school lunches." Jounal of the Ameican Dietetic Association 81:413, 198 and Stallings, S. F. and McKibben, G. D., "Validation of plate waste visual assessment techniques in selected elementay schools." School Food Sevice Reseach Review 6:9, 198. A-39

111 foods obseved on each tay by ecoding the numbe of sevings taken. A vaiety of cafeteia chaacteistics wee found to influence the feasibility of collecting cetain types and amounts of data. Although a pe-visit scheduling questionnaie povided some details that wee useful fo planning data collection, each school, and evey cafeteia, is unique. All of the situations and contingencies descibed below have been obseved by staff of the Child Nutition Pogam Opeations Study. Although anecdotal, they seve to illustate the vaiety of situations that exist in school cafeteias and that must be consideed in planning data collection fo futue studies. The ' issues ae divided into the following categoies: (I) menu chaacteistics, () cafeteia layout, (3) type of sevice, (4) money, (5) schedules, and (6) othe factos. Menu Ciiaacteistics Real Menus. Most schools plan and announce thei menus weeks ahead of time. Because of contingencies of food supplies, equipment, and staffing, the meals as actually offeed usually diffeed fom the "official" menu. The most common abeations wee: (1) addition of leftove items, () substitution fo items not available (e.g., the offeed vegetable would be diffeent fom that on the official menu); (3) supplements fo foods used up (e.g., offeing fozen pizza if the day's official enty sold out); and (4) standad items that ae always offeed, so they ae not listed on the menu (hambuges, Fench fies, peanut butte and jelly sandwiches). Thus, the official menu is just a stating point fo developing the "eal" menu fo the day. Unexpected Items. Afte the "eal" menu had been developed and tansfeed into obsevation foms, obseves found that additional foods appeaed without waning duing the couse of thei obsevations, o that foods they wee told would be available did not appea on any students' tays. In the fome case, obseves noted the additional food and incopoated it into thei obsevations. They late checked witb tbe cafeteia manage to obtain the necessay desciptive infomation, potion size, etc. fo the "unplanned" food item. On occasion, these unexpected foods tuned out to be special items povided to a vey few students (fo example, juice povided to one o two students wbo cannot toleate milk). When tbis was tbe case, tbe affected obsevations wee deleted. In tbe case of foods that wee listed on the "eal" (obsevation) menu but did not tun up in any obsevations, obseves must ascetain (eithe though diect obsevation o though discussions with the manage) whethe the food was indeed offeed. It is possible to offe a food that no student takes, especially unpopula commodity items (punes offeed as one of seveal canned fuits) o altenates to a popula entee (peanut butte sandwiches as an altenate to pizza). A-40

112 A la Cate Items. If a la cate items ae offeed, the obseve must know whethe to ecod infomation about the a la cate foods (e.g., ingedients and ecipes; whethe taken; whethe to ecod plate waste of a la cate items, etc.). Fequently, a la cate items ae aays of pepackaged snacks that ae simila in size, pice, and nutitional content. If the obseve is going to include a la cate items, it may help to be able to aggegate simila items (e.g., all bags of chips, o all cakes). Fo the Child Nutition Pogam Opeations Study, the focus of meal obsevations was the eimbusable meal. Thus, a 1a cate items wee not ecoded o consideed when detemining nutient content of meals offeed, selected o consumed. Basic descipti ve infomation on the numbe and type of a 1a cate items was collected, along with a simple check-off to indicate when students had included an a la cate item (of any type). A final comment about a la cate foods 1S 1n ode, fo consideations fo futue studies. A la cate items can be available 1n a numbe of locations in the cafeteia. Thus, to accuately ecod a la cate food selection via student obsevations, one obseve may need to "tack" one student though the lunch peiod. Depleted Menus. This occus when an entie food goup uns out while students ae still selecting thei meals. Fo example, meat and meat altenate foods ae popula at salad bas, and may disappea befoe all students have assembled thei salads. Since a eimbusable meal (unde OVS) can still be assembled without this component, eligible meals can still be taken. Nevetheless, the obseve must deal with the fact that the full patten meal is not available. In this study, obseves wee instucted to continue ecoding obsevations of eimbuseable meals.,. t.. Cafeteia Layout Multiple Seving Lines. If foods ae seved in moe than one location, the obseve must know whethe to obseve foods seved in all lines. This is possible if students fom all lines go to one cashie. If students may go to anyone of a goup of cashies, thee may be some bias egading which lines seve which cashies, so a andom distibution of foods among all cashies cannot be assumed. If the lines ae seved by diffeent cashies, the numbe of students that can be obseved may be educed. In this study, obseves wee instucted to distibute obsevations evenly acoss lines thoughout the lunch peiod in ode to achieve a andom distibution of foods. Specialized Lines. Cafeteias with moe than one seving line often seve diffeent menus at diffeent lines (fo example, hot lunches in one line, sandwiches in anothe, and salad ba in a thid). Such aangements often yield a list of available items of unwieldy length. Futhemoe, if each line has its own cashie the obseve will be able to obseve only one goup of A-41

113 foods at a time. If all lines feed into the same cashie (o goup of cashies), the obseve may elect to obseve the full menu. Fo logistical easons, obseves 1n this study wee instucted to focus on one specialized line each day when multiple seving lines, that did not funnel down to one cashie aea, wee pesent. This appoach, when used ove a five-day peiod, still allowed fo a andom sampling of the vaious types of meals available. f Appaently Unspecialized Lines. Cafeteias wi th moe than one line may asset that the same items ae available though two o moe lines, but ou expeience indicates that no two seving lines ae eve quite identical. Leftoves and othe limited items often appea in only one line. The lines may offe diffeent soup o sandwiches. Potion sizes may diffe among seves. O the students using one line may diffe systematically fom the those in the othe. We have seen lines habitually fequented by students of a single sex (fo no discenable eason), esulting in smalle meals (often too small to be eimbusable, even with OVS) taken in the line fequented by gils. In one school, students wee assigned to lines alphabetically, with the esult that a significant minoity goup with atypical food choices was much moe pevalently assigned to one line. In summay, all food seving lines must be teated as unique, despite any appaent lack of diffeences in the items officially offeed o in the students using the lines. Fo this eason, obseves in the Child Nutition Pogam Opeations Study wee instucted to distibute obsevations acoss all seving 1 ines, even those pupoted to be identical. 110 Line.. Some schools have adopted a "scamble" o "scatte" system of seving that appaently woks well fom thei pespective but weaks havoc fo obseves. Typically, students may appoach any of seveal food stations seving vaious menus, and poceed to any of seveal cashies. Self-seve items ae fequently offeed, and it becomes vey difficult to obseve a significant numbe of students. Fo this study, self-seve lines equied that obseves tack individual students thoughout the selection pocess in ode to obtain complete data. In such cases, obseves wee able to obseve only pecent of the tageted numbe of students. Multiple Pa e.. In most cafeteias, students may etun to the line fo moe food (o to buy a la cate dessets). Thus, it is impossible to obseve all foods puchased by an individual student unless (a) thee is only one cashie, and (b) students ae not allowed to etun to the line a second time; o (c) individual students ae tacked thoughout thei lunch peiod. Since the unit of obsevation fo this study was the eimbuseable meal as taken, obseves did not obseve individual students continuously ove the lunch peiod. A-4

114 Pepayment. Sometimes, students will pay fo a meal befoe being seved all of its components. Most often, condiments such as catsup and salt ae available at a station in the cafeteia. But occasionally, majo potions of a meal, such as an entie salad ba, ae picked up afte a student has paid fo the meal. To complicate mattes moe, this system of paying may be combined with a "scamble" system of seving, making the obseve's task extemely challenging. Obseves may have to esot to the system used fo salad bas, of following individual students (selected at andom o at pedefined intevals) though the entie food selection pocess. Type of Sevice No Cafeteia. In some schools, due to cowding o tempoay building conditions, some o all students may eat lunch in thei classooms. This may influence the way in which lunches ae seved (fo example, pe-plated meals may be bought to students, eliminating oppotunities fo food choices and OVS) and access to tays fo plate waste studies. Offe-vs.-Seve. If obseves ae chaged with obseving only eimbusable meals, OVS can complicate and slow down thei obsevations by inceasing the numbe of tays fo which obseves must pause to detemine eligibility. Geneally, at schools lacking OVS, cafeteia pesonnel enfoce the meal patten equiements and all obseved meals ae clealy patten meals. Reality of OVS. An additional concen is the high pevalence of discepancies between SFA manages I statements about the pesence of OVS in distict schools and whethe it is actually being pacticed. In some elementay schools descibed by thei SFA manages as having OVS, cafeteia manages not only insist that students take the full patten meal, but they cannot even descibe the OVS concept. Altenatively, in some schools that officially do not have OVS, staff inteested in aveting plate waste will not compel childen to take items they cetainly will not eat. Fo this study, data on OVS implementation was oiginally based on SFA manages' epots. Given the epots eceived fom data collectos, howeve, it was decided to use a econstucted OVS vaiable based on obseved behavio athe than epoted policy. This appoach is ecommended fo futue studies. Self-Seve. If students ae allowed to seve themselves (that is, to detemine the potion size, not just to select fom among seveal choices), then obseves must be specially tained to visually estimate potion size. If students ae seving themselves single items (fo example, if they seve themselves fom among a selection of hot vegetables), the obseves may simply note the potion size as they would othewise note the numbe of standad potions seved. Howeve, if the self-seve items may be aggegated, such as in a salad ba o "potato ba," then obseves at the end of the line cannot detemine potion sizes (o even types of foods) fo the fist foods taken, that ' A-43

115 is, the ones at the bottom of the salad, and they must instead obseve each salad as it is constucted by selecting students and following them though the line. Such obsevations take seveal times longe pe student than obsevations of standadized meals, and seveely limit the numbe of obsevations that an individual can complete duing a single lunch session. (See Chapte VII fo a discussion of how this was handled in the CNOPS study). Intemediate types of sevice also exist. Fo example, a "sandwich ba" can consist of bead, meat, and cheese selected by the student but assembled by food sevice staff, with condiments (including salad vegetables) self-seved (salad ba style) afte the sandwich is eceived. In such a case, the obseve must still detemine the contents of each sandwich, but may be able to detemine the bead, meat, and cheese components as each sandwich is handed to each student, leaving the labointensive salad ba obsevations fo only the second half of the obsevation, thus minimizing the amount of time and labo equied. Officially Vaying Potion Sizes. Menus usually include a single potion size fo each food, but vaiations exist fo seveal easons. "Supe sizes," officially equal to one and one-half times the standad potion, ae offeed at some seconday schools to accommodate the geate appetites of some students. These may (o may not) be offeed at a pemium pice.,.. I The USDA meal patten specifies one set of potion sizes fo childen in gades K though 3, and lage potions of many foods fo gades 4 though 6. Schools may offe diffeent sized potions, especially if students fom diffeent gades ae seved duing diffeent lunch sessions, as is often the case. In both of the above situations, we have found that the potions as actually seved (and as ou obseves weighed seveal samples of each) do not match the epoted potion size o the potion size as specified in the USDA Meal Patten guidelines. In at least one case, the potion seved to olde elementay school childen was smalle than that seved to the younge chi Iden. This undescoes the impotance of weighing and measuing actual potions of food seved to students athe than elying on "epoted" potion sizes. unofficially Vaying Potion Sizes. Potion sizes may vay fom those stated by both the official menu and the USDA meal patten. Poo potion contol may lead to potions that diffe systematically fom the planned size. Fo example, heaping ladles that should be level ladles lead to ove-size potions. Fo this eason, ou sample potions fo weighing wee obtained in the same manne as the students' (e.g., fom among the same pe-potioned dishes o duing the seving of the meal, fo bulk items dished out as students equested them). A-44