Kelly Nguyen, Hope Bowen, Starris Kidd
Faculty Mentor: Tara Harman, Marissa Gowey, and Amy Goss
Title: Quality Improvement of Local Charter School Breakfast and Lunch Menus
Abstract: The presented research represents the final stage of a multi-phased quality improvement project which aims to improve the nutritional value of meals served at a local charter school, the i3 Academy. Upon dietary analysis of the school menus, it was concluded that menus meet necessary National School Lunch Program (NSLP) nutrient requirements such as preparing meals below 1,230 mg of sodium for lunch. However, the NSLP guidelines are changing in 2024 to reflect a decrease in the total sodium and added sugar content allowed within school meals. Therefore, this stage focuses on providing recommendations to meet future NSLP guidelines, as well as suggestions for nutrition education incorporation to promote the sustainable, health-promoting changes. Specifically, this study will 1) recommend alternatives to the high sodium, high sugar, and ultra-processed foods on the NSLP menus, 2) incorporate parental education to promote these nutrition recommendations in the home, and 3) provide suggestions for hands-on learning to further engage nutritional improvements beyond the plate. The methods for this project build on the previously conducted nutrient analysis by categorizing each menu item as A+ (no change needed), B (serve in moderation), and C (suggested removal). As parental involvement is a key factor in practicing well-rounded health due to a fuller immersion of nutritional education, multiple family activities can be implemented. Based on the interest of i3 Academy, a particular recommendation is a garden. This tool will provide both hands-on learning for the students and families to learn more ways to incorporate healthier food alternatives.