Ar. Gordon et al., DIETARY-EFFECTS OF THE NATIONAL SCHOOL LUNCH PROGRAM AND THE SCHOOL BREAKFAST PROGRAM, The American journal of clinical nutrition, 61(1), 1995, pp. 221-231
In this paper we use 24-h dietary recall data to assess the dietary ef
fects of participation in the National School Lunch Program (NSLP) and
the School Breakfast Program (SBP). After adjustment for differences
in characteristics between NSLP participants and nonparticipants, NSLP
participation is associated with higher lunch intakes of vitamin A, c
alcium, and magnesium, and a lower intake of vitamin C. Although mean
intakes of other key dietary components such as food energy, iron, cho
lesterol, and sodium are higher for NSLP participants than for nonpart
icipants, these differences appear to be due to underlying differences
in unobserved characteristics (eg, food preferences, appetites, or fo
od energy needs) rather than to the NSLP. Both at lunch and over 24 h,
NSLP participation is associated with consumption of a higher percent
age of food energy from fat and saturated fat. SBP participation is as
sociated with higher breakfast intakes of food energy, calcium, ribofl
avin, phosphorus, and magnesium, and with a higher percentage of break
fast food energy from fat and saturated fat, and a lower percentage of
food energy from carbohydrate.