[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-588007-105":59,"doc-detail-588007-en":134},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":127,"head_meta":129,"extra_data":131,"updated_unix":133},105,"en","meal-preparation-and-service-a-research-brief-about-school-year-2022-2023","Meal Preparation and Service - A research brief about school year 2022-2023","","A research brief examines how U.S. school food authorities prepared and served meals during the 2022–2023 school year. It analyzes standardized recipe sources and usage, compares scratch and speed-scratch cooking practices, and assesses protein variety and supports for students with disabilities. Findings show that USDA and Child Nutrition Recipe Box resources are major standardized recipe inputs, while most authorities combine scratch and speed-scratch methods. It also documents weekly menu offerings and outlines common barriers like labor, time, staffing, and space constraints.",{"@graph":69,"@context":126},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/meal-preparation-and-service-a-research-brief-about-school-year-2022-2023/588007/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/meal-preparation-and-service-a-research-brief-about-school-year-2022-2023/588007.png","ImageObject",300,407,{"name":92,"@type":93},"Bintang","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-08","2026-10-15",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118,122],{"name":109,"@type":110,"acceptedAnswer":111},"Which sources supplied most standardized recipes for school food authorities in 2022–2023?","Question",{"text":112,"@type":113},"The USDA was the top source (62%), followed by the Child Nutrition Recipe Box from the Institute of Child Nutrition (41%), food service management companies (23%), and state agencies (22%).","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How did school food authorities use scratch and speed-scratch cooking across meals?",{"text":117,"@type":113},"More than 70% used scratch cooking, speed-scratch cooking, or both at breakfast and/or lunch, and they often used these methods two to four times per week at both breakfast and lunch.",{"name":119,"@type":110,"acceptedAnswer":120},"What barriers prevented some school food authorities from using scratch or speed-scratch cooking more often?",{"text":121,"@type":113},"Common barriers included not enough staff (49%), cost of labor hours (46%), not enough time (41%), insufficient culinary skills or training (28%), and limited space or equipment (27% and 25% respectively).",{"name":123,"@type":110,"acceptedAnswer":124},"How did school food authorities handle meal accommodations for students with disabilities?",{"text":125,"@type":113},"They faced challenges especially related to substituting meal or food components and obtaining the medical statements needed to support accommodations.","https://schema.org",{"og:url":83,"og:type":128,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":130,"canonical":83},"index,follow",{"doc_id":132,"site_id":62},588007,1792064025,{"code":4,"msg":5,"data":135},{"doc_id":132,"user_id":136,"nickname":92,"user_avatar":137,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":138,"file_id":139,"file_url":140,"file_type":141,"file_size":142,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":143,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":144,"faqs":145,"seo_title":146,"seo_description":67,"update_tm":133,"read_time":52,"preview_page_count":4},962085564381,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Meal Preparation and Service  \nA research brief about school year 2022–2023  \n\n| \u003Cbr>Key Takeaways | • The top sources of standardized recipes for most school food authorities (SFAs) were the U.S. Department of Agriculture, in-house recipes, and the Institute of Child Nutrition.\u003Cbr>• SFAs asked for more training and resources about how recipes credit toward meal pattern requirements, developing seasonal menus, and other topics.\u003Cbr>• More than 70 percent of SFAs used scratch cooking, speed-scratch cooking, or both at breakfast, lunch, or both meals. SFAs tended to use a combination of these methods at both meals.\u003Cbr>• SFAs that did not use scratch or speed-scratch cooking cited several barriers to doing so, including the cost of labor and not having enough staff or time.\u003Cbr>• At least once per week, 43 percent of SFAs offered a daily breakfast menu and\u003Cbr>27 percent offered a daily lunch menu that did not include animal-based proteins.\u003Cbr>• SFAs experienced a variety of challenges in making meal accommodations for students with disabilities, especially with substituting meal or food components and obtaining the necessary medical statements. |\n| --- | --- |\n\nThe U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) administers the National School Lunch Program and School Breakfast Program to provide nutritious school meals to children. State agencies administer the school meal programs in each State and Territory through agreements with local school food authorities (SFAs) .  \nSFAs are responsible for the school meal programs in one or more schools, so they are important sources of information about meal preparation and service. We asked a nationally representative group of 1,100 SFAs about the methods they used to prepare and serve meals during school year (SY) 2022–2023. The questions focused on (1) standardized recipes,(2) scratch and speed-scratch cooking, (3) protein variety, and (4) meal accommodations for students with disabilities.  \nStandardized recipes  \nStandardized recipes produce consistent results each time they are made. Predictable yields are important for school food service because SFAs must manage costs and ensure that school meals meet meal pattern requirements ( Institute of Child Nutrition [ICN] 2022) . 1  \nIn SY 2022–2023, SFAs obtained standardized recipes from a variety of outside sources, including the USDA (62 percent), the Child Nutrition Recipe Box from the Institute of Child Nutrition ( ICN 2024) 2 (41 percent), their food service management company (23 percent), and their State agency (22 percent) .  \nAbout half of SFAs developed their own standardized recipes. Most SFAs (70 percent) used the USDA Recipe Standardization Guide ( ICN 2022)1 and about half of the SFAs that used it thought it was somewhat or very helpful. We asked SFAs what other resources would help them develop standardized recipes. More than 20 percent of SFAs would find the following training or resource topics to be helpful: determining how recipes credit toward the meal pattern requirements (40 percent), developing seasonal menus and recipes (38 percent), conducting menu or nutrient analysis (32 percent), incorporating scratch cooking (32 percent), determining ingredient costs or price per serving for standardized recipes (27 percent), incorporating more local foods into recipes (21 percent), and customizing recipes to reflect cultural foodways (20 percent) .  \nUSDA Recipe Standardization Guide  \nThe USDA Recipe Standardization Guide is a howto guide for school nutrition staff who develop recipes. It is designed to be a complete source of  \ninformation on recipe standardization, from recipe development to implementation ( ICN 2022) .1  \nFNS developed this resource with the Institute of Child Nutrition, a center established by Congress at the University of Mississippi to support research, education and training, and technical assistance for child nutrition programs.  \nScratch and speed-scratch cooking  \nScratch co","cbCaitX0KA2npE1h","https://ap.wps.com/l/cbCaitX0KA2npE1h","pdf",533651,"English","# Key Takeaways\n## Standardized recipes\n## Scratch and speed-scratch cooking\n## Barriers to scratch and speed-scratch cooking\n## Meal accommodations for students with disabilities","[{\"question\":\"Which sources supplied most standardized recipes for school food authorities in 2022–2023?\",\"answer\":\"The USDA was the top source (62%), followed by the Child Nutrition Recipe Box from the Institute of Child Nutrition (41%), food service management companies (23%), and state agencies (22%).\"},{\"question\":\"How did school food authorities use scratch and speed-scratch cooking across meals?\",\"answer\":\"More than 70% used scratch cooking, speed-scratch cooking, or both at breakfast and/or lunch, and they often used these methods two to four times per week at both breakfast and lunch.\"},{\"question\":\"What barriers prevented some school food authorities from using scratch or speed-scratch cooking more often?\",\"answer\":\"Common barriers included not enough staff (49%), cost of labor hours (46%), not enough time (41%), insufficient culinary skills or training (28%), and limited space or equipment (27% and 25% respectively).\"},{\"question\":\"How did school food authorities handle meal accommodations for students with disabilities?\",\"answer\":\"They faced challenges especially related to substituting meal or food components and obtaining the medical statements needed to support accommodations.\"}]","Meal Preparation and Service - A research brief about school year 2022-2023 | PDF"]