Academic Journal
Evaluation of Popular Food Trends in K-12 Schools: Nutritional Analysis of Recipes and Daily Serving Patterns.
| Τίτλος: | Evaluation of Popular Food Trends in K-12 Schools: Nutritional Analysis of Recipes and Daily Serving Patterns. |
|---|---|
| Συγγραφείς: | Lartey Gibson M; Institute of Child Nutrition (ICN) Applied Research Division, College of Education and Human Sciences, The University of Southern Mississippi, Hattiesburg, MS, 39406, United States., Al Juboori R; ICN, School of Applied Sciences, The University of Mississippi, Oxford, MS, 38677, United States.; Department of Public Health, School of Applied Sciences, The University of Mississippi, Oxford, MS, 38677, United States., Peterson J; Institute of Child Nutrition (ICN) Applied Research Division, College of Education and Human Sciences, The University of Southern Mississippi, Hattiesburg, MS, 39406, United States., Garmong P; ICN, School of Applied Sciences, The University of Mississippi, Oxford, MS, 38677, United States., Fitzgerald S; ICN, School of Applied Sciences, The University of Mississippi, Oxford, MS, 38677, United States., Hall-Campbell A; ICN, School of Applied Sciences, The University of Mississippi, Oxford, MS, 38677, United States. |
| Πηγή: | Nutrition reviews [Nutr Rev] 2026 Jun 01; Vol. 84 (Supplement_1), pp. 89-96. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Oxford University Press Country of Publication: United States NLM ID: 0376405 Publication Model: Print Cited Medium: Internet ISSN: 1753-4887 (Electronic) Linking ISSN: 00296643 NLM ISO Abbreviation: Nutr Rev Subsets: MEDLINE |
| Imprint Name(s): | Publication: 2015- : Oxford Oxford University Press Original Publication: [Washington, D.C.] : International Life Sciences Institute |
| Ιατρικοί όροι (MeSH): | Food Services*/standards , Food Services*/trends , Diet*/trends , Schools* , Nutritive Value* , Menu Planning*, Sodium, Dietary/analysis ; Humans ; Nutrition Policy ; United States ; Child ; Lunch ; United States Department of Agriculture ; Food Analysis |
| Περίληψη: | Objectives: The aims were to (1) identify the frequency of consumption of top food trends in schools participating in the National School Lunch Program (NSLP) and School Breakfast Program (SBP), (2) examine the average nutrient content of recipes for the top menu trends, and (3) quantify the current added-sugar and sodium levels in core recipes to establish baseline data for subsequent modifications. Background: The US Department of Agriculture (USDA) Food and Nutrition Service has issued a final rule regarding the school meal standards, aligning with the 2020-2025 Dietary Guidelines for Americans. Key updates include a gradual reduction in sodium and new product-based limits on added sugars. Identifying modifiable school menu items is essential to ensuring the NSLP and SBP can meet the needs of the student population. Methods: This research used a multiphase approach investigating menu trends in K-12 and modifiable school menu options. Popular menu trends were identified using data from a 2024 survey of 1691 school nutrition professionals. A follow-up survey assessed the frequency of consumption of these trends. Recipes for top menu items were sourced from common online repositories, ensuring flexibility for modification to meet nutritional guidelines. Nutritional analysis of selected recipes was conducted using USDA-approved Health-e Pro software (Health-e Pro; Anacortes, WA, USA). Descriptive statistics were used to analyze nutrient content and the frequency of menu trends. Results: Popular breakfast items, such as muffins, yogurt parfaits, and breakfast smoothies, were major contributors to added-sugar content, while sausage biscuits and breakfast pizza were highest in sodium. Lunch items, including flavored wings and walking tacos, demonstrated high sodium levels, with flavored wings averaging over 2100 mg per serving. Condiments such as BBQ sauce and honey mustard also contributed added sugars and sodium. Conclusion: While many top food trends are widely served in schools, some exceed recommended thresholds for sodium and added sugars. This study highlights the potential to modify existing recipes using herbs, spices, and ingredient substitutions to meet the USDA's updated school meal standards by 2027, without compromising student acceptability. (© The Author(s) 2026. Published by Oxford University Press on behalf of the International Life Sciences Institute.) |
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| Grant Information: | McCormick Science Institute and the Institute of Child Nutrition; FNS-CN-ICN-FY23 US Department of Agriculture |
| Contributed Indexing: | Keywords: K-12; food trends; policy; school breakfast; school lunch; school menus; sodium; sugar |
| Substance Nomenclature: | 0 (Sodium, Dietary) |
| Entry Date(s): | Date Created: 20260526 Date Completed: 20260717 Latest Revision: 20260813 |
| Update Code: | 20260813 |
| PubMed Central ID: | PMC13201868 |
| DOI: | 10.1093/nutrit/nuaf290 |
| PMID: | 42186267 |
| Βάση Δεδομένων: | MEDLINE |
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