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Meals offered in the National School Lunch Program and the School Breakfast Program
J A Burghardt1, A R Gordon, T M Fraker
1Mathematica Policy Research Inc, Plainsboro, NJ 08536.
The American Journal of Clinical Nutrition
|January 1, 1995
Summary
School meals under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) largely meet nutrient goals but often exceed fat and sodium recommendations. Improvements are needed for healthier student diets.
Area of Science:
- Nutrition Science
- Public Health
- Dietary Assessment
Background:
- The National School Lunch Program (NSLP) and School Breakfast Program (SBP) are crucial for providing daily nutrition to students.
- Assessing the nutritional quality of meals offered is essential for public health and child development.
Purpose of the Study:
- To evaluate the nutritional content of meals provided through the NSLP and SBP.
- To compare the nutrient profiles against established dietary guidelines and recommendations.
Main Methods:
- Analysis of meal offerings within the School Nutrition Dietary Assessment Study.
- Quantitative assessment of macronutrients, sodium, and cholesterol in NSLP lunches and SBP breakfasts.
Main Results:
- NSLP lunches generally meet Recommended Dietary Allowance (RDA) for most nutrients but exceed Dietary Guidelines for total and saturated fat.
- SBP breakfasts meet RDA targets for most nutrients (except energy) but exceed fat recommendations and provide excessive cholesterol.
- Sodium levels in NSLP lunches surpassed National Research Council (NRC) recommendations.
Conclusions:
- While NSLP and SBP provide essential nutrients, current meal offerings require adjustments to align with fat, saturated fat, and sodium recommendations.
- Further research and policy adjustments are necessary to optimize the nutritional quality of school meals for improved student health.