新午餐计划指南实施后学校营养计划中的食物浪费情况。
Food waste in a school nutrition program after implementation of new lunch program guidelines.
作者信息
Byker Carmen J, Farris Alisha R, Marcenelle Michael, Davis George C, Serrano Elena L
机构信息
Department of Health and Human Development, Montana State University, Bozeman, MT.
Department of Human Nutrition, Foods, and Exercise, Virginia Tech, Blacksburg, VA.
出版信息
J Nutr Educ Behav. 2014 Sep-Oct;46(5):406-11. doi: 10.1016/j.jneb.2014.03.009. Epub 2014 May 22.
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.
目的
根据新的国家学校午餐计划指南，评估学前班和幼儿园学生按餐食成分划分的食物浪费量。
方法
在一所小学连续5个上学日，研究团队收集学校午餐托盘，并将餐食成分按照学校每日菜单上出现的每种食物或饮料分别放入不同的容器。每个午餐时段结束时，将容器称重，单位为克，然后换算成盎司和杯。
结果
研究人员检查了1个学前班班级和5个幼儿园班级的304份餐食。在整整一个上学周内，提供的4988盎司食物和饮料中，有2261盎司（45.3%）被浪费，总计141磅。食物浪费量最大的分别是蔬菜、主菜和牛奶。
结论与启示
应研究并实施减少学校午餐食物浪费的策略。
Zotero 插件