The National School Lunch Program and the School Breakfast Program play key roles in supporting the nutrition and health of schoolchildren by providing nutritionally balanced, low-cost or free lunches. While school meals must meet standards established in 1995, advances have been made in dietary guidance in the years since. At the request of the U.S. Department of Agriculture, the Institute of Medicine convened a committee to provide recommendations to revise standards and requirements so that school meals are healthier.
In its 2009 report “School Meals: Building Blocks for Healthy Children,” the committee recommends that the Agriculture Department adopt standards for menu planning, including:
• Increasing the amount and variety of fruits, vegetables and whole grains.
• Setting a minimum and maximum level of calories.
• Focusing more on reducing saturated fat and sodium.
Source: Institute of Medicine
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