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Acceptability and Feasibility of Best Practice School Lunches by Elementary School-Aged Children in a Serve Setting: A Randomized Crossover Trial

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  • Jillian M. Joyce

    (Department of Nutritional Sciences, Oklahoma State University, Stillwater, OK 74078, USA)

  • Kyleen Harris

    (Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA)

  • Emily L. Mailey

    (Department of Kinesiology, Kansas State University, Manhattan, KS 66506, USA)

  • Richard R. Rosenkranz

    (Department of Food, Nutrition, Dietetics and Health, Physical Activity and Nutrition Clinical Research Consortium, Kansas State University, Manhattan, KS 66506, USA)

  • Sara K. Rosenkranz

    (Department of Food, Nutrition, Dietetics and Health, Physical Activity and Nutrition Clinical Research Consortium, Kansas State University, Manhattan, KS 66506, USA)

Abstract

Background: National School Lunch Program (NSLP) standards have improved school lunch dietary quality (DQ), however, further improvements could be made. Acceptability and feasibility of higher DQ are potential barriers. Thus, the purpose is to compare acceptability and feasibility of best practice (BPSL, optimizing DQ) with typical school lunches (TSL, meeting minimum NSLP standards) served separately and concurrently. Methods: Forty elementary school-aged participants were recruited for a randomized crossover trial. Participants attended three meal conditions (MC) choosing one of two meal types—MC1) BPSL1/BPSL2, MC2) TSL1/TSL2, MC3) BPSL/TSL. Acceptability included taste test surveys, weighted plate waste assessments, and hunger scales. Feasibility included meal cost, time, and skill and equipment requirements. Results: There were no significant differences in total taste test score, average total plate waste, or change in hunger ( ps > 0.017) before or after adjusting for covariates. TSL was selected significantly more often in MC3 (TSL = 83.3%, BPSL = 16.7%, p = 0.001). Meal cost ( p = 0.783) and skill and equipment requirements were not significantly different between meal types. BPSL required significantly longer preparation time (TSL = 60 ± 25 min, BPSL = 267 ± 101 min, p = 0.026). Conclusions: Results indicate few differences in acceptability and feasibility between BPSL and TSL. This study could inform decision and policy-makers seeking to improve school lunch DQ and acceptance of higher DQ meals.

Suggested Citation

  • Jillian M. Joyce & Kyleen Harris & Emily L. Mailey & Richard R. Rosenkranz & Sara K. Rosenkranz, 2020. "Acceptability and Feasibility of Best Practice School Lunches by Elementary School-Aged Children in a Serve Setting: A Randomized Crossover Trial," IJERPH, MDPI, vol. 17(17), pages 1-25, August.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:17:p:6299-:d:405987
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    References listed on IDEAS

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    1. Belot, Michèle & James, Jonathan, 2011. "Healthy school meals and educational outcomes," Journal of Health Economics, Elsevier, vol. 30(3), pages 489-504, May.
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    1. Audrey Elford & Cherice Gwee & Maliney Veal & Rati Jani & Ros Sambell & Shabnam Kashef & Penelope Love, 2022. "Identification and Evaluation of Tools Utilised for Measuring Food Provision in Childcare Centres and Primary Schools: A Systematic Review," IJERPH, MDPI, vol. 19(7), pages 1-37, March.
    2. Síntia Almeida Santana & Sueny Andrade Batista & Dayanne da Costa Maynard & Verônica Cortez Ginani & Renata Puppin Zandonadi & Raquel Braz Assunção Botelho, 2023. "Acceptability of School Menus: A Systematic Review of Assessment Methods," IJERPH, MDPI, vol. 20(3), pages 1-48, January.

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