While strides have been made in recent years to improve the
nutritional quality of cafeteria food provided to schoolchildren,
still more work to be done. Pizza, French fries, tacos and
friend chicken nuggets remain staples of the daily student
diet; the majority of fat from these and other foods comes
from meat, dairy and processed foods.
A study in the April 2001 issue of the Journal of the
American Dietary Association investigated the effects
of substituting meat with soy products, with the specific
intention of evaluating the impact of such a substitution
on the overall nutritional quality of school lunches. Meat
content was reduced by 30% and replaced with soy protein in
132 elementary school lunch selections, including Sloppy Joes;
lasagna; pizza; chicken enchiladas; and tuna and ham salad.
Results: With the exception of chicken entrees, kilocalories
and average grams of total and saturated fat decreased in
meat-only entrees (replaced with soy) than in entrees with
fat from additional ingredients such as cheese or oil. The
authors note in their conclusion that soy protein can be a
good way to improve the nutritional quality of school lunches,
particularly those in which meat (pork, ground beef and ground
turkey) is the primary source of fat.
Your doctor of chiropractic can help outline a nutritional
and exercise program suitable to your family's needs. For
additional information on nutrition, visit http://www.chiroweb.com/tyh/nutrients.html.
Thomas J, Lutz S. Soy protein lowers fat and saturated fat
in school lunch beef and pork entrees. Journal of the American
Dietary Association 2001: Vol. 110, No. 4, pp461-63.