Food Intake may be Determined by Plate Waste in a Retirement Living Center

Nichols, Phyllis; Porter, Charles; Hammond, Lisa J.; Arjmandi, Bahram H.

doi:10.1016/s0002-8223(02)90254-3

Cited by 30 publications

(13 citation statements)

References 9 publications

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“…Consumption was determined using established plate waste study methods collected on randomly selected, non-consecutive days in the fall (n=2 days), winter (n=2 days), and spring (n=2 days) of the 2011-12 school year (n=6 days total). 18,19 The study days were randomly selected for plate waste measurements without prior knowledge of what was being served.…”

Section: Methodsmentioning

confidence: 99%

Amount of Time to Eat Lunch Is Associated with Children’s Selection and Consumption of School Meal Entrée, Fruits, Vegetables, and Milk

Cohen¹,

Jahn²,

Richardson³

et al. 2016

Journal of the Academy of Nutrition and Dietetics

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Background There are currently no national standards for school lunch period lengths and little is known about the association between the amount of time students have to eat and school food selection and consumption. Objectives To examine plate waste measurements from students in the control arm from the MEALS study (2011-2012 school year) for the association of the amount of time to eat with school meal selection and consumption. Design Prospective study using up to six repeated measures among students over the school year. Participants/Setting 1001 students in grades 3-8 attending 6 participating elementary/middle schools in an urban, low-income school district where lunch period lengths varied from 20-30 minutes. Main Outcome Measures School food selection and consumption were collected using plate waste methodology. Statistical Analyses Performed Logistic regression and mixed-model ANOVA was used to examine food selection and consumption. Results Compared with meal component selection when students had at least 25 minutes to eat, students were significantly less likely to select a fruit (44% vs. 57%; p=0.0001) compared with when students had fewer than 20 minutes to eat. There were no significant differences in entrée, milk, or vegetable selection. Among those who selected a meal component, students with fewer than 20 minutes to eat consumed 13% less of their entrée (p<0.0001), 10% less of their milk (p<0.0001), and 12% less of their vegetable (p=0.0002) compared to when students had at least 25 minutes to eat. Conclusions Over the school year, a substantial number of students had insufficient time to eat, which was associated with significantly decreased entrée, milk, and vegetable consumption compared with students who had more time to eat. School policies that encourage lunches with at least 25 minutes of seated time may reduce food waste and improve dietary intake.

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Section: Methodsmentioning

confidence: 99%

Amount of Time to Eat Lunch Is Associated with Children’s Selection and Consumption of School Meal Entrée, Fruits, Vegetables, and Milk

Cohen¹,

Jahn²,

Richardson³

et al. 2016

Journal of the Academy of Nutrition and Dietetics

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“…20,21 All lunch periods were included on study days, and each school was visited on two consecutive days (n=8 days of plate waste measurements); ChI schools and their matched control schools were examined on the same day of the week in the spring of 2009. Menus were planned prior to the selection of study dates, but when feasible, the foods served were matched at the ChI and control schools based on the menus.…”

Section: Methodsmentioning

confidence: 99%

School Lunch Waste Among Middle School Students

Cohen¹,

Richardson²,

Austin³

et al. 2013

American Journal of Preventive Medicine

151

174

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Background The National School Lunch Program has been guided by modest nutrient standards, and the palatability of meals, which drives consumption, receives inadequate attention. School food waste can have important nutritional and cost implications for policy makers, students, and their families. Purpose Nutrient losses and economic costs associated with school meal waste were examined. The study also assessed if school foods served were valid proxies for foods consumed by students. Methods Plate waste measurements were collected from middle school students in Boston attending two Chef Initiative schools (n=1609) and two control schools (n=1440) during a two-year pilot study (2007-2009) where a professional chef trained cafeteria staff to make healthier school meals. The costs associated with food waste were calculated and the percent of foods consumed was compared with a gold standard of 85% consumption. Analyses were conducted in 2010-2011. Results Overall, students consumed less than the required/recommended levels of nutrients. An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle school students annually at lunch in Boston middle schools. For most meal components, significantly less than 85% was consumed. Conclusions There is substantial food waste among middle school students in Boston. Overall, students' nutrient consumption levels were below school meal standards and foods served were not valid proxies for foods consumed. The costs associated with discarded foods are high; if translated nationally for school lunches, roughly $1,238,846,400 annually is wasted. Students would benefit if additional focus was given to the quality and palatability of school meals.

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“…cardiovascular drugs and diuretics), lack of eating assistance/meal aids, poor dining environment, inadequate nutrition support, poor dentition and poor dysphagia recognition and/or treatment. A related conclusion from research into plate waste and dietary prescription in long‐term care is that overly restrictive diets reduce the palatability of meals, leading to reduced food intake, 12–14 while liberalized diets promote greater food choice, increase enjoyment from eating, enhance quality of life and do not lead to poorer clinical outcomes 13…”

Section: Introductionmentioning

confidence: 99%