Harper J M, Jansen G R, Crews R H, Shigetomi C T, Frey A L, Lough J B
J Am Diet Assoc. 1975 Mar;66(3):249-54.
An extensive study compared school lunches planned to meet a specific nutrient standard (NSM) with those planned according to the Type A pattern. Average daily participation, food and labor costs, accuracy of the menus, and differences in the four-week menus between the two methods are reported. Twenty-nine menu planners representing a variety of living environments quickly learned the NSM method and enthusiastically planned and served the Type A and NSM test menus to fifth and tenth grade students. Type A data were collected in the fall and NSM data in the spring of the 1972-73 academic year. Changing from Type A to NSM menu planning resulted in no significant change in lunch participation or food and labor costs. Work functions also did not vary significantly when the menu planning method was changed. Menu planners of varying education and experience successfully planned accurate NSM menus and endorsed the method as an exciting and viable alternative to the Type A pattern. Sixty per cent preferred NSM due to its nutrient assurance, flexibility, and potential for nutrition education.
一项广泛的研究将计划符合特定营养标准（NSM）的学校午餐与按照A型模式计划的午餐进行了比较。报告了平均每日参与情况、食品和劳动力成本、菜单的准确性以及两种方法在四周菜单上的差异。代表各种生活环境的29名菜单规划者很快学会了NSM方法，并热情地为五年级和十年级学生规划并提供了A型和NSM测试菜单。A型数据在1972 - 73学年秋季收集，NSM数据在春季收集。从A型菜单规划改为NSM菜单规划，午餐参与率、食品和劳动力成本没有显著变化。当菜单规划方法改变时，工作职能也没有显著差异。不同教育程度和经验的菜单规划者成功地规划了准确的NSM菜单，并认可该方法是A型模式令人兴奋且可行的替代方案。60%的人因NSM的营养保证、灵活性和营养教育潜力而更喜欢它。
