The nutrient content of school-provided Breakfast meals in ohio public elementary schools

Abstract Dietary analysis of school-provided breakfast meals offered in Ohio public elementary schools under the School Breakfast Program sponsored by the United States Department of Agriculture was conducted with results compared to the Recommended Dietary Allowances (1989), the Dietary Guidelines for Americans (1990) and the National Cholesterol Education Program (NCEP) (1991) recommendations for nutrient content and fat, saturated fat, and cholesterol consumption. Out of the 612 school districts in Ohio, 306 were randomly selected to receive the survey packet. One hundred thirty-three valid surveys were returned, a response rate of 43%. Of these school districts, 66 (49.6%) participated in the School Breakfast Program. Each school district provided breakfast menus offered during the week of November 1–5, 1993. These menus were analyzed for calories, fat, protein, calcium, iron, cholesterol, vitamins A, C & D, thiamin, riboflavin and niacin. The menus met or exceeded one fourth of the RDA for all nutrients for children age 4 to 14 years except for calories for children over age 7 and iron for females 11 to 14 years. On a weekly average, the menus met the Dietary Guidelines for 30% or less of calories from fat by providing 29.6% calories from fat but exceeded the recommendation for 10% or less of calories from saturated fat by providing 12.4% of calories as saturated fat. The breakfast menus, on average, offer 51mg cholesterol which is well below the NCEP recommendation of 75mg. In summary, the USDA School Breakfast Program currently used in Ohio public elementary schools satisfies most nutritional goals. Most of the major nutrients needed for growth are present in adequate amounts, with the exception of calories. In addition, the Dietary Guidelines for fat and cholesterol are being met using the current school meal pattern.