Table 2.
Feasibility Study Conducted in Head Start (HS): Mean ± Standard Deviation (SD) for Amount of Food Selected, Plate Waste, and Food Intakes from the HS Lunch Meal by Food Type, Total Energy, and Macronutrients Using the Digital Diet Estimation Method (n = 12; children were tested on 3 separate occasions)
| A: Food Type and Amount in Grams | |||
| Food Type |
Food Selected, Mean ± SD |
Plate Waste, Mean ± SD |
Food Intake, Mean ± SD |
| Entrée (g) | 84.4 ± 18.6 | 21.3 ± 16.1 | 63.1 ± 29.2 |
| Starch (g) | 15.9 ± 9.1 | 7.6 ± 11.9 | 8.3 ± 7.5 |
| Vegetable (g) | 96.1 ± 41.8 | 40.9 ± 27.2 | 55.2 ± 41.1 |
| Fruit (g) | 19.8 ± 16.1 | 0.0 ± 0.0 | 19.8 ± 16.1 |
| Condiments (g) | 1.4 ± 4.1 | 0.0 ± 0.0 | 1.4 ± 4.1 |
| Overall Total Fooda | 217.6 ± 48.1 | 69.8 ± 39.4 | 147.8 ± 56.8 |
| Beverage (g) | 264.3 ± 36.8 | 44.4 ± 55.6 | 220.0 ± 62.7 |
| B: Mean ± SD for Macronutrient Intake | |||
| Lunch Meal |
Food Selected, Mean ± SD |
Plate Waste, Mean ± SD |
Food Intake, Mean ± SD |
| Energy (kcal) | 456.0 ± 81.2 | 113.2 ± 55.6 | 342.8 ± 96.4 |
| Fat (g) | 19.5 ± 4.5 | 4.4 ± 2.3 | 15.1 ± 5.6 |
| Protein (g) | 25.7 ± 5.5 | 6.3 ± 3.3 | 19.5 ± 6.1 |
| Carbohydrate (g) | 44.6 ± 8.0 | 12.2 ± 8.3 | 32.4 ± 7.3 |
a
Overall: excluded beverage.