Food Type, Food Preparation, and Competitive Food Purchases Impact School Lunch Plate Waste by Sixth-Grade Students
Abstract
Because plate waste reduces nutritional benefits of school lunches, the objective of this study was to determine the factors that influence waste. Lunches of 743 sixth graders in three middle schools were photographed after students made food selections and after eating. Sample items were purchased to determine initial portion weights. The Statistical Package for Social Sciences software (Base 10.0, 1995, SPSS Inc, Chicago, IL) was used for statistical analysis. Preparation method influenced acceptance rates and plate waste: Whole apples had lower acceptance (23%) and greater waste (62%) compared with applesauce (37% acceptance, 23% waste). Mashed potatoes and heated fries had similar acceptance (approximately 69%), but mashed potatoes were wasted less (19% vs 33%, respectively). Students who purchased competitive food items with lunch (n = 250) had significantly greater waste of fruits (52% vs 36%, respectively, P = .0001), grain products (26% vs 14%, respectively, P = .009), meats (25% vs 16%, respectively, P = .015), and mixed dishes (30% vs 18%, respectively, P = .0001). Changing preparation methods and limiting availability of competitive food items may reduce plate waste.
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Previous research suggests that food waste in US public schools is substantial in magnitude and value.
“Previous research suggests that food waste in US public schools is substantial in magnitude and value (8,16,17) .”
From ‘It's just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program (2015) · cites this paper as [8]
Food waste in these programmes undermines goals of reducing food insecurity and malnutrition by increasing children's short- and long-term risk of food insecurity, hunger and/or nutrient deficiencies.
“Food waste in these programmes undermines such goals by increasing children's short-and long-term risk of food insecurity, hunger and/or nutrient deficiencies (8) .”
From ‘It's just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program (2015) · cites this paper as [8]
Findings from the NSLP offer several potential strategies to reduce waste, including extending eating time, increasing the variety of offerings, serving lunch after recess, improving meal quality, allowing children to serve themselves and serving fruit in ready-to-eat forms.
“Findings from the NSLP offer several potential strategies to reduce waste (8) : extending eating time (23) , increasing the variety of offerings (24,47) , serving lunch after recess (21,22) , improving meal quality (16) , allowing children to serve themselves (19,20) and serving fruit in ready-to-eat forms (25,48) .”
From ‘It's just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program (2015) · cites this paper as [8]
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References 9 · Cited by 95
- Authors
- Marlette, M. A., Templeton, S. B., & Panemangalore, M.
- Affiliations
- Kentucky State University (US)
- Corresponding author
- Panemangalore, Myna
- Venue
- Journal of the American Dietetic Association
- Publisher
- Elsevier BV
- Published
- 2005-11
- Volume
- 105
- Issue
- 11
- Pages
- 1779-1782
- ISSN
- 0002-8223 (ISSN-L)
- OpenAlex
- W2043085229
- Cited by
- 95
- References
- 9
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 2 · 2023: 1 · 2022: 7 · 2021: 8 · 2020: 6 · 2019: 2 · 2018: 10 · 2017: 8 · 2016: 6 · 2015: 9 · 2014: 11 · 2013: 7 · 2012: 3
- FWCI
- 1.67
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the American Dietetic Association (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Obesity, Physical Activity, Diet
- Keywords
- plate waste, school meals, food preparation methods, food acceptance, sixth grade students, junior high school students, food type, portion size, applesauce, mashed potatoes, fruit waste, meat waste
- MeSH terms
- Animals, Child, Child Nutritional Physiological Phenomena, Cooking, Diet Surveys, Female, Food, Food Preferences, Food Services, Fruit, Humans, Male, Menu Planning, Milk, Nutritional Requirements, Nutritive Value, Photography, Schools, Students
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