title: Children in school cafeterias select foods containing more saturated fat and energy than the Institute of Medicine recommendations.
abstract: In this study, we examined if children's food selection met the School Meals Initiative (SMI) standards and the recently released Institute of Medicine (IOM) recommendations. Mean food selection, plate waste, and food intake were also examined. Food intake of 2049 4th-6th grade students was measured objectively at lunch over 3 d with digital photography in 33 schools. The percent of children whose food selection met the SMI standards and IOM recommendations for energy (kJ), fat and saturated fat, calcium, iron, and vitamin A and C were calculated. The SMI standards provide lower limits for most nutrients; the IOM provides a range of values, including an upper limit for energy. Seventy-seven percent of children's energy selection met the SMI lower limit, but only 16% of children met the IOM's recommended range and 74% of children exceeded the upper limit. More than 70% of children exceeded the SMI and IOM's saturated fat recommendations. Children selected (mean +/- SD) 3168 +/- 621 kJ, discarded 882 +/- 581 kJ, and consumed 2286 +/- 716 kJ. Children were less likely to discard fat than carbohydrate, resulting in proportionally more fat being consumed. Most children met SMI and IOM recommendations for protein, calcium, iron, and vitamin A. With few exceptions, energy selection was similar among groups of children, but plate waste differed (P < 0.001), resulting in greater energy intake among boys compared with girls, Caucasians compared with African Americans, and heavier compared with lighter children. Children's selection was high in saturated fat and, based on IOM criteria, included excess energy.
authors.affiliation: Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA. martinck@pbrc.edu
authors.forename: Corby K
authors.initials: CK
authors.lastname: Martin
authors.forename: Jessica L
authors.initials: JL
authors.lastname: Thomson
authors.forename: Monique M
authors.initials: MM
authors.lastname: LeBlanc
authors.forename: Tiffany M
authors.initials: TM
authors.lastname: Stewart
authors.forename: Robert L
authors.initials: RL
authors.lastname: Newton
authors.forename: Hongmei
authors.initials: H
authors.lastname: Han
authors.forename: Alicia
authors.initials: A
authors.lastname: Sample
authors.forename: Catherine M
authors.initials: CM
authors.lastname: Champagne
authors.forename: Donald A
authors.initials: DA
authors.lastname: Williamson
mesh_terms: D000293:Adolescent; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D002675:Child, Preschool; D004041:Dietary Fats; D002149:Energy Intake; D005227:Fatty Acids; D005260:Female; D005504:Food Analysis; D005518:Food Preferences / Q000523:psychology*; D005522:Food Services; D006801:Humans; D008297:Male; D015969:National Academies of Science, Engineering, and Medicine, U.S., Health and Medicine Division; D018673:Nutrition Policy; D009753:Nutritive Value; D012574:Schools; D014481:United States
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids