This paper examines whether school lunch entrees made in a district from basic or raw U.S. Department of Agriculture Foods ingredients can be healthier and/or less expensive to prepare than those sent to external processers. Information on the nutritional content and cost to prepare entrees was gathered through interviews with school food service personnel and More

It is important to examine how the national school meal programs, which feed roughly half the country’s school-age population every school day, can contribute to preventing childhood obesity. Although the USDA’s Child Nutrition Commodity Program offers many nutritious options to school districts, previous research has shown that schools primarily order foods high in fat that More