Questions and Answers About Nutrition in School

Information provided by: The University of the State of New York The State Education Department Bureau of School Health Education and Services Nutrition Education and Training (NET) Program and Bureau of School Food Management and Nutrition

Why are lunch and breakfast served in schools?
The goal of the school lunch and breakfast programs is to provide high quality, nutritious meals to all students in school. Research has shown that hungry children cannot learn. A child with an empty stomach is lethargic, irritable, and is not able to participate fully in learning experiences. Good nutrition is critical to student achievement. The well-nourished student will generally have better attendance, be more attentive, and have more energy to cope with school day opportunities.

Why should my child buy meals at school instead of bringing food from home?
The school breakfast and lunch programs assure that your child is receiving nutritionally balanced meals each school day and that your child is exposed to a variety of new food items. These subsidized school meals are also less expensive than meals of equal nutritional value prepared at home or purchased elsewhere.

How can meals be served to students for a price much lower than cost?
Your school’s nutrition program receives Federal, State, and sometimes local funds for every student meal served. The amount of reimbursement paid per meal depends on the economic need of the student. Students may receive meals free, at a reduced price, or at a price that is less than the cost of the preparation of the meals. The reimbursement makes up the difference between what the lunch costs to produce and what the student pays. The more students who participate, the more economically the program can operate and the more reimbursement the program receives.

Are meals priced as a unit or are food items priced separately?
A nutritionally balanced meal provides essential nutrients. Omitting food items such as vegetables or fruits may lead to undernourishment and poor school performance. In order to encourage students to select and consume a nutritionally balanced meal, meals are priced as a unit. Food items that are priced separately and served a la carte are usually more expensive than buying the complete meal.

Who plans the school menus?
Meals are planned in each school by a school nutrition program director or trained school-level manager, supervised by a director or advised by a State consultant. Menus, prepared in accordance with Federal guidelines generally are planned to reflect the preferences of the school community so students are encouraged to eat the nutritious meals. The availability of foods is also considered in order that the quality and economic value is the best that the students can be offered. A United States Department of Agriculture-approved school lunch provides an average one-third of the recommended dietary allowances of all four basic food groups, while the breakfast programs provide approximately one-fourth of the day’s nutritional requirements.

Who is in charge of the nutrition program in my child’s school?
The local Board of Education, represented by the superintendent, makes the ultimate decisions about the school lunch and breakfast programs. In most school systems, there is a school nutrition program director who supervises and coordinates the general operation of the program. Parents and students in the community are encouraged to provide the director with suggestions to improve the operation.

Can schools serve any food they want?
The school lunch and school breakfast program are governed by Federal (U.S. Department of Agriculture) and State (New York State Education Department) regulations, as well as polices that the local board of education deems necessary. Menus must meet school breakfast or lunch program meal pattern requirements. School nutrition program directors are encouraged to plan meals to meet the Dietary Guidelines for Americans in order to provide key nutrients and calories. Within this framework, schools are free to serve food items that encourage the students to participate fully in the school nutrition programs.

What qualifications do the schools’ nutrition staff possess?
All school nutrition staff members have available to them specific nutrition in-service training and staff development. These programs, free to school districts, have been designed by the State Education Department and conducted by trained Master Instructors in School Food Service. Programs are available in core areas of nutrition, menu planning, quantity food preparation, purchasing, sanitation, merchandising, and the use of government commodities.

Are today’s school lunches healthy?
Eating habits develop early, and in keeping with the U.S. Dietary Guidelines for Americans, many school nutrition program directors are making conscientious efforts to reduce the amount of salt, fat, and sugar in the diet while increasing fiber and complex carbohydrates. The healthy diet also consists of a variety of foods eaten in moderation. This is the reason most schools offer students a choice of menus or menu items.

What about vegetables which are often unappealing to school age children?
School-age children often do not like and thus do not eat many vegetables and/or fruits. This can lead to a deficiency in many nutrients, especially vitamins A and C. Schools are encouraged to offer a variety of fruits and vegetables rich in vitamins A and C, so children will be more likely to find some they will eat. More fresh fruits and vegetables, salad bars, and fruits packed in juice or water are offered on today’s menus.

Are snacks such as candy and carbonated beverages available at school?
Eating these snacks instead of a nutritious meal contributes to poor nutrition and diet deficiencies. As educators, we must encourage proper eating habits and discourage those items that do not promote the health of our students. For these reasons, schools may not legally serve or sell items which are restricted by Federal or State law during prohibited time periods. These restricted items, which include soda water, chewing gum, candy chocolate, hard candy, gums, marshmallow candies, fondant, licorice, spun candy and candy coated popcorn, and water ices, except those which contain fruit or fruit juices, may not be available to students until after the last lunch period.

Why do school lunches seem so starchy?
Carbohydrates (starch) and fats are the major sources of energy in the American diet. However, nutritionists recommend that Americans increase their intake of complex carbohydrates (starch) and decrease their intake of fats. Calories from complex carbohydrates such as whole grain breads and cereals, fruits, and vegetables also add fiber to the diet. Fiber is needed in a healthy diet. Schools are encouraged to limit simple carbohydrates (sugar) and replace desserts with fresh fruit. Students, however, need more calories than adults, with teenage boys having the greatest caloric need of any age group. Because school meals are designed for growing students they may provide excess calories for adults.

Why do adults pay a different price for school meals than students do?
The nutrition program receives no funds for the preparation of adult meals. The price for these meals must be based on the actual cost of the meal produced. Federal regulations prohibit program funds from being used to lower the price for adult meals. Adults are also required to pay sales tax on food items.

What size portions of food should adults be served?
Adults are often served food in the same quantities as specified for middle and high school students. Since the school lunch program is designed for students, meals and food items are planned to meet their needs and preferences. Teenagers require nutrients for growth and for maintenance of body size and functions, while adults need nutrition for maintenance. Teenagers require and average of 2,300 calories per day while adults need only about 2,000 calories per day. Portion sizes could actually be smaller for adults than for students since fewer calories are needed to prevent weight gain. Portion sizes larger than those specified in the Federal regulations may be served to both adults and students at an additional charge. Nutritious meals are available to all school staff for purchase.

How can the manager in my school assist with nutrition education for students and teachers?
Master Instructors trained at the Culinary Institute of America can teach staff how to modify menus and food preparation techniques. The manager has access to nutrition and health education resources provided by the State Education Department’s Regional Health and Nutrition Coordinator’s Office, the Bureau of School Food Management and Nutrition, and the Statewide Training Network for School Food Service Workers. These resources include textbooks, games, films and filmstrips, slides and cassettes, and resource personnel to provide workshops at no charge to the school. The manager is also able to provide activities and lessons in the cafeteria that correspond to the “Nutrition Comes Alive” curriculum being used by teachers in the classroom. The manager is also available to schedule visits to the classroom to discuss the school lunch program and to welcome classes into the kitchen for tours and demonstrations.