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Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
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Dairy Council Digest Archives
School Meal Programs: Challenges & Opportunities
Summary
School meal programs such as the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) can help meet students' nutritional needs and lower their risk for chronic diet-related diseases. These school programs can also provide students an opportunity to practice healthful eating behaviors taught in the classroom.
Despite their success, school meal programs face recent challenges. Participation, particularly in the SBP, falls short of its potential. Also, the increasing number of competitive food options, many of low nutritional value, in school vending machines, school stores, and snack bars, as well as cafeteria a la carte food can undermine the nutrition integrity of school meal programs.
The perception of the SBP as a welfare program has stymied participation in this program. However, recognition of the nutritional and academic benefits of eating a nutritious breakfast has led to efforts to increase SBP participation by promoting this program as one serving all children regardless of family income.Recent pilot studies in several states such as Minnesota, Maryland, and Massachusetts demonstrate the benefits of offering a universal free breakfast program to all students. These benefits include increased participation in the SBP, reduced hunger and tardiness, and improved nutrient intake, overall diet quality, attendance, behavior, emotional functioning, learning, and academic achievement.
For school meal programs to meet their objectives, the overall or total school environment must encourage healthful food choices. This means not just providing nutritious school meals, but also healthful cafeteria a la carte foods as well as foods available from vending machines, school stores, and at school functions. The increasing number of competitive, low nutrient density foods high in fat, sodium, and sugar in schools can jeopardize children's nutritional well-being.
A recent study found that children who drink milk instead of other beverages such as soft drinks, fruit drinks, or tea at lunch consume more calcium for that meal, as well as for the entire day. Calcium is in short supply in many students' diets, thereby increasing their future risk for osteoporosis. The American Academy of Pediatrics recognizes that the easiest way for children to meet their calcium needs is through foods such as milk and milk products.
Current challenges relate to controlling the sale of competitive foods of low nutrient density in schools and creating a health-enhancing school food environment. Meeting these challenges requires a comprehensive, cooperative effort among school foodservice staff, teachers, school administrators, students, families, and others.
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