Changes in School Food Preparation Methods Result in Healthier Cafeteria Lunches in Elementary Schools

May 2018

This study examined the impact of scratch cooking side items served in lunches at a high-need school district. In their results, the authors found that by training its staff in scratch cooking the district was able to increase its offerings of fresh fruits and vegetables as well as decrease meals' sodium levels by serving fresh potatoes. These findings point to a model for improving the nutritional quality of meals in elementary school cafeterias.