| dc.description.abstract | The Healthy, Hunger-Free Kids Act of 2010 challenged school districts to modify their existing lunch menus to better meet the Dietary Guidelines for Americans. Though National School Lunch Program nutrition standards have improved, overall dietary quality remains variable. Chef-led culinary and nutrition interventions have emerged across the United States to help schools meet these recommendations and improve dietary quality and appeal of school lunches. The Oklahoma culinary training program aimed at these objectives, plus individualized mentorship, menu development, and techniques to enhance to the foodservice environment, is Cooking for Kids. The present study assesses dietary quality of school lunches served at Middleburg Public School prior to their participation in the Cooking for Kids program. Nutrient analysis and the Healthy Eating Index were used to quantify dietary quality. This calculated value, 65.8 +- 13.8, was compared to a Typical School Menu meeting baseline National School Lunch Program standards and a Best Practice School Menu optimizing nutrition. Results indicated similarities in dietary quality between the Typical Menu and the Middleburg Menu (75.1 +- 5.8, p = 0.211) but a significant difference in dietary quality between the Best Practiced Menu and the Middleburg Menu (91.8 +- 5.1, p = 0.012). Reasons for this contrast include differences in sodium, fiber, vegetable and fruit diversity, and whole grain meal components. These findings helped develop dietary recommendations for Middleburg Public School as they begin their participation in Cooking for Kids. For, a higher dietary quality is positively correlated with better academic performance and cognitive development amongst school children, and a reduction in the likelihood of developing chronic disease in the future. | |
