Grams of saturated fat were reduced the most in beef and pork lunches. Cholesterol fell by an average of 9 to 15 milligrams in all lunches while amounts of protein remained almost the same. Before the soy substitute was added, chicken entrees had the least calories, fat and saturated fat. Pork and turkey dishes had the highest number of calories, fat and cholesterol. Chicken and pork lunches had the lowest protein levels while the one turkey entree included in the study had the most protein.
New regulations allow schools to include entrees that consist entirely of soy protein.
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