title: Is scratch-cooking a cost-effective way to prepare healthy school meals with US Department of Agriculture foods?
abstract: BACKGROUND
  Despite the resurgence of interest in scratch-cooking as a way to increase the quality and appeal of school meals, many school districts are concerned about the cost implications of switching to scratch-cooking. US Department of Agriculture (USDA) Foods are the single largest source of ingredients for school meals, and about half of USDA Foods are diverted for processing before being sent to the school district.
  
  
  OBJECTIVE
  We aimed to determine whether school lunch entrées made in a district from basic or raw USDA Foods ingredients can be healthier and less expensive to prepare than those sent to external processors.
  
  
  METHODS
  This cross-sectional study examined the relationship between the extent of scratch-cooking and the nutritional content and cost to prepare entrées. Information was gathered by interview with school foodservice personnel and from school foodservice records from a convenience sample of 10 school districts in California that employed varying degrees of scratch-cooking and is diverse in terms of geographic location and the sociodemographics of the student body. The sample included all elementary school lunch entrées that contain USDA Foods offered during October 2010 for a total sample of 146 entrées.
  
  
  METHODS
  Ordinary least squares regressions were used to test for statistically significant differences in cost and nutrient content of entrées according to the level of scratch-cooking.
  
  
  RESULTS
  There was no significant relationship between total costs and level of scratch-cooking. Entrées with the highest scratch-cooking scores had significantly lower food costs, higher labor costs, and not significantly different total costs compared with entrées with no scratch-cooking. Nutrient content was not consistently associated with scratch-cooking, but scratch-cooked entrées did include a larger variety of non-fast-food-type entrées.
  
  
  CONCLUSIONS
  The findings suggest that scratch-cooking can be a cost-effective way to expand the variety of healthy school lunches prepared with USDA Foods.
authors.forename: Gail
authors.initials: G
authors.lastname: Woodward-Lopez
authors.forename: Janice
authors.initials: J
authors.lastname: Kao
authors.forename: Kristin
authors.initials: K
authors.lastname: Kiesel
authors.forename: Markell
authors.initials: M
authors.lastname: Lewis Miller
authors.forename: Maria
authors.initials: M
authors.lastname: Boyle
authors.forename: Soledad
authors.initials: S
authors.lastname: Drago-Ferguson
authors.forename: Ellen
authors.initials: E
authors.lastname: Braff-Guajardo
authors.forename: Patricia
authors.initials: P
authors.lastname: Crawford
mesh_terms: D002140:California; D003296:Cooking / Q000379:methods*; D003362:Cost-Benefit Analysis; D003430:Cross-Sectional Studies; D003625:Data Collection; D005522:Food Services; D062407:Meals; D008612:Menu Planning; D009753:Nutritive Value; D012574:Schools; D012959:Socioeconomic Factors; D014481:United States; D016885:United States Department of Agriculture
keywords: School food; School lunch; Scratch-cooking; US Department of Agriculture (USDA) commodities