NotesFAQContact Us
Collection
Advanced
Search Tips
Peer reviewed Peer reviewed
Direct linkDirect link
ERIC Number: EJ1102969
Record Type: Journal
Publication Date: 2016
Pages: 8
Abstractor: As Provided
Reference Count: 17
ISBN: N/A
ISSN: EISSN-1559-5676
Barriers and Opportunities to Serving Pulses in School Meals in Washington Schools
Smith, Diane K.; Riddle, Lee Anne; Kerr, Susan; Atterberry, Kelly; Lanigan, Jane; Miles, Carol
Journal of Child Nutrition & Management, v40 n1 Spr 2016
Pulses are nutritionally important grain legumes that include dry beans, dry peas, garbanzo beans, and lentils. Schools are required to offer one-half cup pulses per week for each student participating in the National School Lunch Program [NSLP]. A survey of school nutrition directors and nutrition specialists was administered in Washington State to assess barriers, opportunities, and methods of serving pulses in cafeterias. Findings showed that to meet NSLP requirements, pulses were served primarily as a vegetable on the salad bar and as an ingredient in chili. Barriers to serving pulses included lack of equipment and time, especially for dry beans. Recipes using pulses and knowledge on how to prepare pulses were identified needs of the respondents. Survey findings will be useful to encourage school nutrition directors to serve a wider variety of pulses which may in turn increase student acceptance and consumption of pulses.
School Nutrition Association. 120 Waterfront Street Suite 300, National Harbor, MD 20745. Tel: 301-686-3100; Fax: 301-686-3115; e-mail: servicecenter@schoolnutrition.org; Web site: http://schoolnutrition.org
Publication Type: Journal Articles; Reports - Research
Education Level: Elementary Secondary Education
Audience: N/A
Language: English
Sponsor: National Institute of Food and Agriculture (USDA)
Authoring Institution: N/A
Identifiers - Location: Washington