American Journal of Clinical Nutrition, Vol 61, 199S-204S, Copyright © 1995 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Factors affecting the fat content of National School Lunch Program lunches

N Chapman, AR Gordon and JA Burghardt
N Chapman Associates, Washington, DC.

An analysis of a week's menus from a nationally representative sample of 515 National School Lunch Program schools found that < 5% of schools offer lunches that provide a 5-d average close to the Dietary Guidelines recommendation for fat. This paper examines the factors associated with schools offering meals that, on average, provided different amounts of fat: low (< 32% of food energy from fat), moderate (32-35% fat), high (35-40% fat), and very high (> 40% fat). Schools in which NSLP lunches come close, on average, to meeting the Dietary Guidelines' goal for total fat follow several menu-planning, food- purchasing, and food-preparation practices to reduce the fat content of the school lunches.

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