School lunches are getting better in terms of nutritional quality and more schools are providing meals that meet guidelines for fat content. Schools have trimmed fat, cholesterol and sodium from lunches and breakfasts and are offering children more fruits and vegetables to complement meals.
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A report from the US Department of Agriculture (USDA) revealed that lunches served to students in 1998-2000 provided more than one third of the recommended dietary allowances for all targeted nutrients. The improvements in lunch diets come after the department launched its School Meals Initiative for Healthy Children (SMI) five years ago. SMI is a nationwide imitative that set standards for school nutrition programs.
A decade ago, barely a third of elementary schools offered students low-fat lunches. Now, four of every five schools do, says the report. Schools have lowered the overall fat content of meals from 38% of calories to 34% of calories. Under USDA rules, the maximum is supposed to be 30%. Levels of saturated fat also are down.
“School meals reach nearly 27 million children each day, sometimes providing the most nutritious meal a child receives,” said USDA Secretary Dan Glickman. “Fortunately, more than ever before, these meals are hitting the mark in providing good nutrition and healthy selections.”
The report also says secondary schools in particular need to improve the nutritional content of meals. Only 20% of lunches served in secondary schools provided at least one-third of the recommended daily allowances for vitamins and minerals while 70% of elementary school meals met the standard.
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By GlobalDataThe report is based on a survey conducted during the 1998-99 school year and follows up a similar study done in 1991-92 that had alarmed federal officials. The Agriculture Department began requiring schools to meet minimum standards for nutrients and the 30% maximum for fat content.
