A Pilot Study to Compare a Mushroom-Soy-Beef Burger to an All-Beef Burger in School Meals

Autor/inn/en	Summers, Amber C.; Smith, Paul; Ezike, Adaora; Frutchey, Robin; Fahle, Jenna; DeVries, Eva; Taylor, Jarrett; Cheskin, Lawrence J.
Titel	A Pilot Study to Compare a Mushroom-Soy-Beef Burger to an All-Beef Burger in School Meals
Quelle	In: Journal of Child Nutrition & Management, 39 (2015) 2 PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1559-5676
Schlagwörter	Lunch Programs; Food; Student Attitudes; Grade 2; Grade 3; Grade 4; Grade 5; Grade 6; Grade 7; Grade 8; Student Surveys; Nutrition; Preferences; Statistical Analysis; Likert Scales; Maryland + Suchen Sie Ihr Suchwort? Mittagessen; Lebensmittel; Schülerverhalten; School year 02; 2. Schuljahr; Schuljahr 02; School year 03; 3. Schuljahr; Schuljahr 03; School year 04; 4. Schuljahr; Schuljahr 04; School year 05; 5. Schuljahr; Schuljahr 05; School year 06; 6. Schuljahr; Schuljahr 06; School year 07; 7. Schuljahr; Schuljahr 07; School year 08; 8. Schuljahr; Schuljahr 08; Schülerbefragung; Ernährung; Statistische Analyse; Likert-Skala
Abstract	Purpose/Objectives: The purpose of this study was to determine if mushroom blended recipes are an acceptable option for use in the school food program. The palatability and acceptance of mushroom-soy-beef blend burgers among school-aged children was tested. Methods: Students in grades 2 through 8 were invited to participate in a taste test. Students who volunteered tasted two burger types: regular beef and mushroom-soy-beef "blend" burgers. Burgers were served in random order and were not labeled by type. An interviewer-administered survey included measures to assess palatability and acceptability and included closed and open-ended questions. Results: Thirty-seven students participated in the taste test. The average age was 10.1 years (range: 7-13). Mean scores for acceptability and palatability were similar for both burger types. Students indicated taste as a key driver of burger preference. Applications to Child Nutrition Professionals: This study demonstrated a comparable palatability and acceptance of the blended burger and the beef burger. These data can be utilized to demonstrate the advantages to schools considering adding mushroom-blend burgers to their menus as a lower calorie, lower fat burger option. (As Provided).
Anmerkungen	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
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01