Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch Program.

Objective: To assess plate waste of plant-based protein entrees compared with regularly served meat-based entrees in the National School Lunch Program (NSLP).

Design: Plate waste data were collected before and after introducing the plant-based entrees, using digital photography and the quarter-waste method.

Participants: National School Lunch Program participants in grades 6-8.

Using Sensory Science to Evaluate Consumer Acceptance of Recipes in a Nutrition Education Intervention for Limited Resource Populations.

Objective: This study evaluated consumer acceptance of recipes in a nutrition education intervention and assessed participants' intentions to change dietary behaviors.

Design: Study participants tasted and evaluated 16 recipes in the University of Georgia Food Talk curriculum using the 9-point hedonic scale and indicated their likelihood of engaging in behaviors to improve diet quality on a similar, ordinal scale.

Setting And Participants: Convenience samples of 89 to 122 adult participants in the Expanded Food and Nutrition Education Program in Georgia evaluated each recipe.