SCHOOL LUNCH PROGRAM: Health researchers slam a la carte menus in school f/s

August 2003
FoodService Director;8/15/2003, Vol. 16 Issue 8, p16
Trade Publication
Provides information on a study which revealed the effect of serving a la carte menu in schools on the nutrition of students. Comparison of the dietary habits of students who were served with the menu from those who were not; Types of a la carte menu items that should be promoted; Factors attributed to the rise in a la carte foods.


Related Articles

  • Keeping Up With the New School.  // Food Management;Feb2004, Vol. 39 Issue 2, p73 

    Features Palm Coast High School Cafeteria at Flagler County Schools in Daytona Beach, Florida. Design elements; Results; Seating; Staff; School enrollment; Average daily reimbursable lunches sold; Average daily a la carte sales; Reimbursable lunch stations; Opening; Cost.

  • STEAL THIS IDEA.  // FoodService Director;9/15/2013, Vol. 26 Issue 9, p20 

    The article looks at the approach of several institutions in the U.S. in their foodservices. Bread were switched for grilled cheese sandwiches to whole meat at the University of Wisconsin to get more fiber and whole grains into the students' diet. University of New Hampshire produces artisan...

  • Food Environment in Secondary Schools: À La Carte, Vending Machines, and Food Policies and Practices. French, Simone A.; Story, Mary; Fulkerson, Jayne A.; Gerlach, Anne Faricy // American Journal of Public Health;Jul2003, Vol. 93 Issue 7, p1161 

    Objectives. This study described the food environment in 20 Minnesota secondary schools. Methods. Data were collected on school food policies and the availability and nutritional content of foods in school à la carte (ALC) areas and vending machines (VMs). Results. Approximately 36% and 35%...

  • Aramark looks to lure students with updated designs, menus. King, Paul // Nation's Restaurant News;8/30/2004, Vol. 38 Issue 35, p8 

    Reports on the introduction of two youth-oriented concepts by Aramark Corp. in several schools in the U.S. Intention of providing comfortable dining spaces to student customers; Launch of a marketing campaign using celebrities to promote healthy eating; Description of several dishes available;...

  • Más de 2.6 millones de escolares reciben atención del Programa Nacional de Alimentación Escolar QALI WARMA.  // Agro Enfoque;oct2013, Vol. 28 Issue 190, p62 

    No abstract available.

  • The Association of the School Food Environment With Dietary Behaviors of Young Adolescents. Kubik, Martha Y.; Lytle, Leslie A.; Hannan, Peter J.; Perry, Cheryl L.; Story, Mary // American Journal of Public Health;Jul2003, Vol. 93 Issue 7, p1168 

    Objectives. We examined the association between young adolescents' dietary behaviors and school vending machines, à la carte programs, and fried potatoes' being served at school lunch. Methods. Using a cross-sectional study design, we measured à la carte availability and the number of...

  • School food policy at Dutch primary schools: room for improvement? Cross-sectional findings from the INPACT study. Van Ansem, Wilke J. C.; Schrijvers, Carola T. M.; Rodenburg, Gerda; Schuit, Albertine J.; Van de Mheen, Dike // BMC Public Health;2013, Vol. 13 Issue 1, p1 

    Background: Schools can play an important role in the prevention of obesity, e.g. by providing an environment that stimulates healthy eating habits and by developing a food policy to provide such an environment. The effectiveness of a school food policy is affected by the content of the policy,...

  • With Branded Foodcourt: Texas Tech addresses the `a la carte challenge'. Pond, James // FoodService Director;10/15/99, Vol. 12 Issue 10, p42 

    Describes the a la carte concept of the food service program of Texas Tech University in Lubbock. Key to any a la carte operation; List of stations based in Texas Tech's foodcourt called The Market; Objectives met by the facility.

  • Planificación nutricional de los menús escolares para los centros públic0s de la Comunidad de Madrid. Del Pozo, S.; Cuadrado, C.; Rodríguez, M.; Quintanilla, L.; Ávila, J. M.; Moreiras, O. // Nutricion Hospitalaria;nov-dic2006, Vol. 21 Issue 6, p667 

    Some nutritional unbalances have been observed in menus served at dining rooms of schools from the Community of Madrid (CM): small portions, inter-day variations up to 50% of energy intake, unbalances in caloric and lipidic profiles, little variety, lack of parental information, etc. The...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics