Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch Program
Journal of Nutrition Education and Behavior(2022)
摘要
Objective
To assess plate waste of plant-based protein entrees compared with regularly served meat-based entrees in the National School Lunch Program (NSLP).
Design
Plate waste data were collected before and after introducing the plant-based entrees, using digital photography and the quarter-waste method.
Participants
National School Lunch Program participants in grades 6–8.
Intervention
Two newly developed plant-based protein entrees were introduced into the menu cycle by replacing 2 regularly served meat-based entrees.
Main Outcome Measure
Student plate waste of plant-based entrees compared with entrees regularly served in the NSLP meal pattern.
Analysis
A total of 4,138 meal observations were analyzed. Ordinary least-squares regressions and 2-sample unpaired t tests were used to determine significant differences in waste.
Results
National School Lunch Program participants wasted plant-based entrees more than all other entrees served during lunch. Students wasted all or none of the plant-based entrees more than partial servings. There were no significant differences in waste between demographic groups for the plant-based entrees.
Conclusions and Implications
Plant-based entrees served as a part of the NSLP may lead to increased plate waste than meat-based entrees. Novel food pairings and visibility of legumes may have led to increased plate waste.
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关键词
plant-based,children,school lunch,vegetarian
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