Question

use the below image to answer #5.

practices used by schools to reduce fat in the foods served

practice\tschool (%)
drain grease from browned meat\t68.5
use non - stick spray or pan liners instead of grease or oil\t80.0
steam or bake vegetables\t67.0
spoon solid fat from chilled meat or poultry broth\t61.7
use skim, low - fat, or nonfat dry milk instead of whole milk\t60.3
trim fat from meat or use lean meat\t56.2
skim fat off warm broth, soup, stew, or gravy\t52.8
prepare vegetables without butter, margarine, or creamy sauce\t51.5
rinse grease from browned meat\t42.8
remove skin from poultry or use skinless poultry\t40.2
use part - skim or low - fat cheese instead of regular cheese\t31.0
use vegetable oil instead of shortening, butter, or margarine\t29.7
roast meat or poultry on a rack so fat would drain\t28.4
reduce fats and oils in recipes or use low - fat recipes\t27.9

source: journal of school health, 2001

1. what practice was used by about half of the surveyed schools to reduce fat in the foods served?

preparing vegetables without butter, margarine, or creamy sauce
reducing fats and oils in recipes or using low - fat recipes
draining grease from browned meat
steaming or baking vegetables

Explanation:

We look for the practice with a percentage closest to 50% in the table. Preparing vegetables without butter, margarine, or creamy sauce has a percentage of 52.8%, which is closest to half (50%).

Answer:

Preparing vegetables without butter, margarine, or creamy sauce