Jansen G R, Harper J M, Frey A L, Crews R H, Shigetomi C T, Lough J B
J Am Diet Assoc. 1975 Mar;66(3):254-61.
The caclulated nutritional value of school lunches for fifth and tenth grade students planned according to the Type A pattern and a nutrient standard (NSM) WEre compared on the basis of meals as planned, served, and eaten. On an "as eaten" basis, menus planned by both methods were low in calories, iron, and thiamin. Although the differences were small, the NSM menus were consistently higher in nutrients, including calories, iron, and thiamin, and lower in percentage of calories coming from fat. The number of schools where the lunches, on the average, furnished less than 60 per cent of the standard for calories, iron, and thiamin was significantly less for NSM than for Type A. Animportant reason for the higher level of nutrients in NSM menus was that a higher ratio of food planned was actually served. In addition, in the case of iron, a higher nutrient: calorie ratio was observed. Food ratings, as determined in the classroom before the meal, correlated positively with food consumption as determined by plate waste analyses. Milk beverages had the highest ratings and consumption, followed by starches, baked goods, sandwiches, and entrées. Salads and vegetables were rated low and consumed least.
根据 A 型模式和营养标准（NSM）计划的五年级和十年级学生学校午餐的计算营养价值，在按计划提供和食用的餐食基础上进行了比较。按“实际食用”计算，两种方法计划的菜单在热量、铁和硫胺素方面含量较低。尽管差异很小，但 NSM 菜单在包括热量、铁和硫胺素在内的营养素方面始终较高，来自脂肪的热量百分比则较低。平均而言，午餐提供的热量、铁和硫胺素低于标准 60%的学校数量，NSM 模式的明显少于 A 型模式。NSM 菜单中营养素水平较高的一个重要原因是计划的食物实际供应比例更高。此外，就铁而言，观察到营养素与热量的比例更高。餐前在课堂上确定的食物评分与通过餐盘浪费分析确定的食物消费量呈正相关。牛奶饮料的评分和消费量最高，其次是淀粉类食物、烘焙食品、三明治和主菜。沙拉和蔬菜评分低且消费量最少。
