Prevalence of Evidence-Based School Meal Practices and Associations with Reported Food Waste across a National Sample of U.S. Elementary Schools

Hannah G. Calvert, Punam Ohri-Vachaspati, Michaela McQuilkin, Peter Boedeker and Lindsey Turner
Additional contact information
Hannah G. Calvert: Center for School and Community Partnerships, College of Education, Boise State University, 1910 University Drive, Boise, ID 83725, USA
Punam Ohri-Vachaspati: College of Health Solutions, Arizona State University, Phoenix, AZ 85004, USA
Michaela McQuilkin: Center for School and Community Partnerships, College of Education, Boise State University, 1910 University Drive, Boise, ID 83725, USA
Peter Boedeker: Department of Curriculum, Instruction and Foundational Studies, College of Education, Boise State University, 1910 University Drive, Boise, ID 83725, USA
Lindsey Turner: Center for School and Community Partnerships, College of Education, Boise State University, 1910 University Drive, Boise, ID 83725, USA

IJERPH, 2021, vol. 18, issue 16, 1-15

Abstract: Providing meals at school is an important part of the hunger safety net for children in the United States and worldwide; however, many children do not receive school meals even when they qualify for federally-subsidized free or reduced-priced meals. This study investigates the prevalence of several evidence-based practices that have previously been shown to increase the reach and impact of school meals. A survey was sent to a national sample of US elementary schools, with items examining practices regarding school breakfast, school lunch, recess, the promotion of meals, nutrition standards, and food waste, during the 2019–20 school year. Almost all schools that offered lunch also offered breakfast. More than 50% used a breakfast service strategy other than cafeteria service, such as grab-and-go breakfast meals. Providing at least 30 min for lunch periods and providing recess before lunch were reported by less than half of schools. About 50% of schools reported using only one or fewer meal promotional strategies (such as taste tests) throughout the school year. Use of more promotional strategies was associated with less reported food waste in a multivariable regression model accounting for school demographic characteristics. Findings show that some evidence-based practices for school meals are being implemented, but many recommendations are not being widely adopted.

Keywords: breakfast; lunch; recess; meal duration; promotional strategies; nutrition policy (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/18/16/8558/pdf (application/pdf)
https://www.mdpi.com/1660-4601/18/16/8558/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:18:y:2021:i:16:p:8558-:d:613791

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().