Healthy School Meals: A Research Study of BISD Scratch Cooking Implementation - PROJECT SUMMARY / ABSTRACT This pilot study will generate the first systematic evidence on contaminant levels in National School Lunch Program meals and an initial assessment of how menu composition affects contaminant exposure. By implementing a rigorous pre-post intervention design, the research will advance scientific understanding of whether food processing levels directly impact contaminant burden in institutional food service settings. The study will also contribute novel data on the feasibility and effectiveness of large-scale menu transitions in institutional settings. The evaluation of whole food menu implementation using scratch-cooking practices will provide insights into optimal transition strategies and identify key barriers and facilitators for sustainable program changes. A primary goal of this research is to measure the current levels of contaminants and UPFs in school meals and to offer effective strategies that promote the inclusion of fresh, whole, and minimally processed foods. We offer a new methodology utilizing a standardized instrument (a “scratch cooking worksheet”) to understand an SFA’s current position along the scratch-cooking continuum as a proxy measure for the availability of UPFs, thereby prioritizing a solutions-based approach. The current research on both UPFs and scratch cooking in schools is nascent; if we are successful, we will address a critical gap in knowledge about the current prevalence of UPFs in school meals as well as offer a new methodology for measuring scratch cooking that can be replicated across more districts, states, and nationally. The Chef Ann Foundation (CAF), a non-profit dedicated to promoting whole-ingredient, scratch-cooking in schools, will support Brownsville Independent School District (BISD), located in Brownsville, Texas, with project implementation. This project will build on the partners' current collaboration through Get Schools Cooking, a multi-year program that breaks down what it means to cook from scratch, ensuring districts are given the foundational knowledge to create long-term change. Project sampling activities will be carried out at 8 sites across BISD’s 54 schools. UPFs and contaminants will be measured at baseline assessment and in post-evaluation. The district will receive technical assistance from CAF to complete menu transitions to scratch-cooked offerings in the 2025-2026 school year, with midpoint adjustments made based on first-semester results and challenges. A final report will demonstrate the operational improvements made by the district in moving toward more whole foods. Additionally, results from the pre-post assessment will inform the larger study to assess UPFs and contaminants in school meals.
