Milk Consumption and Waste Across 5 Montana High School Lunch Programs.
National School Lunch Program
consumption
food waste
milk
plate waste
school nutrition
Journal
The Journal of school health
ISSN: 1746-1561
Titre abrégé: J Sch Health
Pays: United States
ID NLM: 0376370
Informations de publication
Date de publication:
09 2020
09 2020
Historique:
received:
01
11
2017
revised:
08
01
2020
accepted:
09
01
2020
pubmed:
28
7
2020
medline:
8
9
2021
entrez:
28
7
2020
Statut:
ppublish
Résumé
Few studies document milk selection and waste among high school lunch programs. This observational research assesses the types of milk selected and wasted among 5 Montana high school lunch programs. Over 6 days across the 2014-2015 school year, 3842 milk cartons were collected. Direct weighing was used to assess the ounces of milk wasted and consumed by milk type. Outcomes included the number of milks selected by type at each school, ounces of milk consumed and wasted on average per student. Descriptive and inferential statistics were used to assess demographics of school lunch participation, milk consumption and waste, and the amount of waste per type of milk. Students were most likely (p < .05) to select fat-free flavored milk, followed by 1% plain milk, and fat-free plain milk. Fat-free flavored (mean = 0.86, SD = 0.55) was the least wasted, followed by fat-free plain (mean = 1.08 oz, SD = 1.55), and 1% plain (mean = 1.26 oz, SD = 1.02). Across all milk options, milk waste was low. The findings indicate that high school students are more likely to select and consume greater amounts of, and waste less, fat-free flavored milk.
Sections du résumé
BACKGROUND
Few studies document milk selection and waste among high school lunch programs.
METHODS
This observational research assesses the types of milk selected and wasted among 5 Montana high school lunch programs. Over 6 days across the 2014-2015 school year, 3842 milk cartons were collected. Direct weighing was used to assess the ounces of milk wasted and consumed by milk type. Outcomes included the number of milks selected by type at each school, ounces of milk consumed and wasted on average per student. Descriptive and inferential statistics were used to assess demographics of school lunch participation, milk consumption and waste, and the amount of waste per type of milk.
RESULTS
Students were most likely (p < .05) to select fat-free flavored milk, followed by 1% plain milk, and fat-free plain milk. Fat-free flavored (mean = 0.86, SD = 0.55) was the least wasted, followed by fat-free plain (mean = 1.08 oz, SD = 1.55), and 1% plain (mean = 1.26 oz, SD = 1.02).
CONCLUSIONS
Across all milk options, milk waste was low. The findings indicate that high school students are more likely to select and consume greater amounts of, and waste less, fat-free flavored milk.
Types de publication
Journal Article
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.
Langues
eng
Sous-ensembles de citation
IM
Pagination
718-723Subventions
Organisme : Cornell BEN Center Grants Program
ID : 77867-10660
Pays : International
Organisme : NIGMS NIH HHS
ID : 5P20GM104417
Pays : United States
Organisme : NIGMS NIH HHS
ID : P20GM103474
Pays : United States
Organisme : USDA Team Nutrition
Pays : International
Organisme : NIGMS NIH HHS
ID : 5P20GM104417
Pays : United States
Organisme : NIGMS NIH HHS
ID : P20GM103474
Pays : United States
Informations de copyright
© 2020, American School Health Association.
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