New medical study shows triple amount of fiber in plant-based school meals

A new study published in in The Journal of Child Nutrition & Management has shown plant-based schools meals offer triple the amount of heart-healthy fiber compared to standard entrées.

The data comes from a pilot scheme in Washington D.C. at a K-8 school.

Physicians Committee for Responsible Medicine partnered with community-based foodservice provider DC Central Kitchen to pilot six vegan entrées at a public school with nearly 500 students, ages 5-14.

The vegan entrées included sesame tofu, three-bean chili, barbecue tofu bites, southwest veggie burgers, plant-based sloppy joes, and pasta with chickpeas.

These entrées had an average of 9.5 grams of fiber, while standard meat-based entrées averaged just 2.8 grams.

Susan Levin, MS, RD, director of nutrition education for the Physicians Committee said:

“Many U.S. kids are falling woefully short on fruits, vegetables, and fiber—setting them up for heart disease, diabetes, and other serious health problems.
“Our pilot program showed that serving plant-based options on the lunch line can help kids get more of the important nutrients they need to stay healthy.”

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