Food Waste in a School Nutrition Program After Implementation of New Lunch Program Guidelines
Food Waste in a School Nutrition Program After Implementation of New Lunch Program Guidelines
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DOI：
10.1016/j.jneb.2014.03.009
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发表时间：
2014-09-01
影响因子：
2.6
通讯作者：
Serrano, Elena L.
中科院分区：
文献类型：
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作者：
Byker, Carmen J.;Farris, Alisha R.;Serrano, Elena L.
目的：为了评估食物浪费的数量，根据新的全国学校午餐计划的指导方针，在学前班和幼儿园的学生。方法：在1所小学连续5个上学日，研究小组收集学校午餐托盘和分离的膳食成分到垃圾箱相对于每个食品或饮料出现在学校的日常菜单。在每个午餐时间结束时，用克来称重，并转换成盎司和杯子。结果：研究人员检查了1个学前班和5个幼儿园班的304顿饭。在4,988盎司的食物和饮料中，2,261盎司（45.3%）在一个完整的学校周内被浪费，总计141磅。最大量的食物浪费产生的蔬菜，主要主菜，牛奶，respectively.Conclusions and Implications：策略，以减少学校午餐的食物浪费，应研究和实施。
Objective: To assess the amount of food waste by meal components according to the new National School Lunch Program guidelines among pre-kindergarten and kindergarten students.Methods: For 5 consecutive school days in 1 elementary school, the research team collected school lunch trays and separated meal components into bins relative to each food or beverage appearing on the school's daily menu. Bins were weighed in grams and converted to ounces and cups at the end of each lunch period.Results: The researchers examined 304 meals from 1 pre-kindergarten class and 5 kindergarten classes. Of 4,988 oz of food and beverages served, 2,261 oz (45.3%) were wasted during 1 full school week, totaling 141 lb. The greatest amount of food waste was generated from vegetables, the main entree, and milk, respectively.Conclusions and Implications: Strategies to reduce food waste in school lunch should be researched and implemented.