New School Meal Standards Significantly Increase Fruit, Vegetable Consumption

Released: 27-Feb-2014 12:00 PM EST
Embargo expired: 4-Mar-2014 12:00 AM EST
Source Newsroom: Harvard School of Public Health
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Citations American Journal of Preventive Medicine, online March 4. 2014; Grant: R25 CA 098566; Funding: Arbella Insurance, Project Bread, Nutritional Epidemiology of Cancer Education and Career Development Program

Newswise — Boston, MA -- New federal standards launched in 2012 that require schools to offer healthier meals have led to increased fruit and vegetable consumption, according to a new study from Harvard School of Public Health (HSPH) researchers. The study, the first to examine school food consumption both before and after the standards went into effect, contradicts criticisms that the new standards have increased food waste.

“There is a push from some organizations and lawmakers to weaken the new standards. We hope the findings, which show that students are consuming more fruits and vegetables, will discourage those efforts,” said lead author Juliana Cohen, research fellow in the Department of Nutrition at HSPH.

Some 32 million students eat school meals every day; for many low-income students, up to half their daily energy intake is from school meals. Under the previous dietary guidelines, school breakfasts and lunches were high in sodium and saturated fats and were low in whole grains and fiber. The new standards from the United States Department of Agriculture (USDA) aimed to improve the nutritional quality of school meals by making whole grains, fruits, and vegetables more available, requiring the selection of a fruit or vegetable, increasing the portion sizes of fruits and vegetables, removing trans fats, and placing limits on total calories and sodium levels.

The researchers collected plate waste data among 1,030 students in four schools in an urban, low-income school district both before (fall 2011) and after (fall 2012) the new standards went into effect. Following the implementation of the new standards, fruit selection increased by 23.0%; entrée and vegetable selection remained unchanged. In addition, consumption of vegetables increased by 16.2%; fruit consumption was unchanged, but because more students selected fruit, overall, more fruit was consumed post-implementation.

Importantly, the new standards did not result in increased food waste, contradicting anecdotal reports from food service directors, teachers, parents, and students that the regulations were causing an increase in waste due to both larger portion sizes and the requirement that students select a fruit or vegetable. However, high levels of fruit and vegetable waste continued to be a problem—students discarded roughly 60%-75% of vegetables and 40% of fruits on their trays. The authors say that schools must focus on improving food quality and palatability to reduce waste.

“The new school meal standards are the strongest implemented by the USDA to date, and the improved dietary intakes will likely have important health implications for children,” wrote the researchers.

Other HSPH authors included Eric Rimm, senior author and associate professor in the departments of Epidemiology and Nutrition, and Paul Catalano, senior lecturer on biostatistics.

Support was provided by Arbella Insurance and Project Bread. Cohen is supported by the Nutritional Epidemiology of Cancer Education and Career Development Program (R25 CA 098566).

“Impact of the New U.S. Department of Agriculture School Meal Standards on Food Selection, Consumption, and Waste,” Juliana F.W. Cohen, Scott Richardson, Ellen Parker, Paul J. Catalano, Eric B. Rimm, American Journal of Preventive Medicine, 46(4):388-394, online March 4, 2014

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Harvard School of Public Health brings together dedicated experts from many disciplines to educate new generations of global health leaders and produce powerful ideas that improve the lives and health of people everywhere. As a community of leading scientists, educators, and students, we work together to take innovative ideas from the laboratory and the classroom to people’s lives—not only making scientific breakthroughs, but also working to change individual behaviors, public policies, and health care practices. Each year, more than 400 faculty members at HSPH teach 1,000-plus full-time students from around the world and train thousands more through online and executive education courses. Founded in 1913 as the Harvard-MIT School of Health Officers, the School is recognized as America’s oldest professional training program in public health.

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