Understanding What Children Are Eating At School
Studies have proven that children who eat a hearty breakfast and lunch are more focused and peaceful in their studies and social settings.
The National School Lunch Program, established in 1946, provides federal support to schools that serve USDA approved meals to their students. This support is provided both financially and in the form of surplus foods. Since the National School Lunch Act was enacted in 1946 over 180 billion meals have been served to children across the country. In the 2000-2001 school year alone approximately 8,000 schools -- 27.4 million children -- participated.
Along with school lunches, cafeterias and vending machines often provide additional foods at extra cost: entrees, a la carte items and snacks. These foods are not subsidized or regulated by the government and so there are generally no restrictions passed on these foods. Students are then free to eat as they like, and many do indeed choose a meal of chips and soda which are both readily available in vending machines.
Junk and fast foods on campus compete with healthier selections. Unfortunately, many school food service providers, in an effort to keep the school lunch program financially afloat, have 'given in' to students demands and regularly provide less healthy foods, like pizza, corn dogs, chicken nuggets, etc. Not only do these meals lack fresh vegetables, fruits and whole grains, they are also generally comprised of poor quality subsidized meats.
Dietary guidelines recommend meals based on whole grains and fresh produce. Thus CHOICE advocates schools provide and promote these healthier plant-based selections. To this end, CHOICE supports efforts to increase plant-based and vegetarian options in schools, farm-to-cafeteria produce programs, dietary restrictions on ala carte food items and the banning of junk foods and sodas in schools.
History of the School Lunch Program
Historically, the roots of the School Lunch Program are based in charitable community service. From the mid 1800's to the early 1900's, concerns that a large percentage of our nation's children suffered from malnutrition rallied efforts, primarily from women's organizations, to provide nutritious warm meals for neighboring school children.
But, it was not until 1946, when young men responding to the draft call of WWII were repeatedly rejected from service due to conditions arising from serious malnutrition, that Congress approved the long awaited National School Lunch Act.
The Importance of School Lunch
For many children, their school lunch will be the most important meal of their day. Children depend upon their warm school lunch for 1/3 to 1/2 of their nutritional intake. Healthy diets help children grow, develop, and do well in school. Thus, the intent of the National School Lunch Program is that all children receive a daily, warm, healthy meal that meets approved nutritional requirements.
"Dietary Guidelines for Americans"
Nutrition requirements are updated every 5 years and published under the heading of the "Dietary Guidelines for Americans." Current regulations require that 1/3 of the Recommended Daily Allowance of protein, Vitamin A, Vitamin C, iron, calcium and calories be provided in school lunches. In addition, no more than 30% of the meal's calories should be derived from fat; less than 10% from saturated fats. It is important to note that these are minimal standards and that many health professionals believe these standards should be strengthened.
In order to receive compensation from the federal government for foods served, schools should be in compliance with the basic guidelines outlined above. Schools receive approximately $.25 for each meal purchased by a student, $1.75 for reduced payment lunches, and $2.15 for meals that are fully subsidized by the federal government for children of low income.
Schools use either a Nutrient Standard or Food Group system to document the nutritional value of their meals for federal authorities. The newer Nutrient Standard system is more accurate and flexible in terms of actual nutrient quality and analysis of food served. The Food group system was founded around the concept of the now outdated four food group system (meat, dairy, grains and produce). Currently, whichever system a school chooses, they must meet the standards outlined in the "Dietary Guidelines for Americans." While the Nutrient Standard system is considered more foolproof and flexible, most schools still use the Food Group system.
How the meals are prepared varies from school to school. Some schools do all of their own cooking in a well-equipped kitchen. Others out source their foods to large institutional kitchens that are either privately owned enterprises or under the care of educational authorities.
To best understand what your child is eating in school, you should visit the cafeteria and share lunch with your children, talk to them about the school lunch, and regularly review menus.
