# The contribution of beef consumed as part of the National School Lunch Program to nutrient intake and adequacy: a National Health and Nutrition Examination Survey 2003–2018 Analysis

## TL;DR

This study examines how beef consumed in school lunches affects nutrient intake and adequacy among participants, finding limited impact despite higher intake of certain nutrients like zinc and vitamin B12.

## Contribution

The study evaluates the specific nutrient contributions of beef in the National School Lunch Program using NHANES data from 2003–2018.

## Key findings

- Beef consumers had higher intakes of saturated fat, total fat, vitamin B12, and zinc compared to nonconsumers.
- Beef consumers had lower intakes of carbohydrates, niacin, and vitamin E compared to nonconsumers.
- Fewer beef consumers had zinc intake below the estimated average requirement compared to nonconsumers.

## Abstract

Beef intake in youth is associated with higher micronutrient intake. The contribution of beef consumed as part of the National School Lunch Program (NSLP) to nutrient intake is unclear, and warrants investigation given the variety of options used to meet the NSLP meats/meat alternates requirements.

The aim was to examine nutrient intake and adequacy in NSLP participants consuming beef, compared with those not consuming beef, overall, by gender–age categories, and food security status.

Data from the National Health and Nutrition Examination Survey (NHANES) 2003–2018 were used. NSLP participants were defined by a previously published method. Nutrient intake was assessed from the first 24-h recall. Usual nutrient intake, calculated from both recalls, was used to estimate nutrient adequacy assessed by the percentage of the population below the estimated average requirement (EAR); percentage above the adequate intake (AI) was also estimated. Regression analyses were used to examine differences in nutrient intake between beef consumers compared with nonconsumers at school lunch with adjustment for age, sex, race/ethnicity, and energy intake.

The analytical sample included 3046 (weighted n = 18,787,280) NSLP participants, which included 1153 (n = 7,024,904) beef consumers and 1893 (n = 11,762,376) nonconsumers of beef at lunch. Overall, beef consumers at school lunch had a median beef intake of 14 g (IQR 5, 41). Beef consumers at school lunch had higher intakes of saturated fat (2.3 ± 0.5 g; P < 0.001), total fat (2.0 ± 1.0 g; P = 0.04), vitamin B12 (0.6 ± 0.2 μg; P = 0.003), and zinc (1.1 ± 0.3 mg; P < 0.001), and lower intake of carbohydrates (−6.2 ± 2.8 g; P = 0.03), niacin (−1.4 ± 0.4 mg; P = 0.002), and vitamin E (−0.5 ± 0.2 mg; P < 0.001) compared with beef nonconsumers at school lunch. A lower percentage of beef consumers at school lunch, compared with beef nonconsumers, had zinc intake (−3.94 ± 1.97 percentage points; P = 0.045) less than the EAR.

Beef intake as part of the NSLP made a limited contribution to nutrient intake and adequacy; however, beef intake at school lunch was low.