Nutrition Topics

Journal Supplement Highlights Comprehensive National Study of School Lunches and Breakfasts

A supplement to the Journal of the American Dietetic Association presented findings from Mathematica’s Third School Nutrition Dietary Assessment Study (SNDA-III), which examined the School Breakfast Program (SBP) and National School Lunch Program (NSLP). Together these programs provide meals to children in about 95 percent of public schools, and many private schools across the nation. On an average day, 30.5 million kids participate in the NSLP and 10 million in the SBP. Mathematica’s study was the largest, most comprehensive, and up-to-date look at the meals offered to and consumed by children who participated in these programs. The study also assessed the availability and consumption of competitive foods—foods that are sold in schools outside of the reimbursable meals.

Articles in The School Food Environment, Children’s Diets, and Obesity: Findings from the Third School Nutrition Dietary Assessment Study, Journal of the American Dietetic Association (subscription required), vol. 109, no. 2, supplement 1, February 2009, include the following:

"The Third School Nutrition Dietary Assessment Study: Background and Study Design." Anne R. Gordon, Rhoda Cohen, Mary Kay Crepinsek, Mary Kay Fox, John Hall, and Eric Zeidman. Describes the background and design of the SNDA-III study. Data were collected from 130 public school districts that offer federally subsidized school meals, 398 schools within these districts, and 2,314 students in grades 1 through 12 in these schools.

"Meals Offered and Served in US Public Schools: Do They Meet Nutrient Standards?" Mary Kay Crepinsek, Anne R. Gordon, Patricia M. McKinney, Elizabeth M. Condon, and Ander Wilson. The study found that more than 85 percent of schools offered reimbursable lunches that met USDA standards for key target nutrients—protein, vitamin A, vitamin C, calcium, and iron—but none of the schools served lunches that met the sodium benchmark, and only one in three served lunches that met the saturated fat standard. At least 90 percent of schools that offered breakfast met the vitamin and mineral requirements, and most met the standards for fat and saturated fat, but they fell short on meeting sodium and fiber benchmarks.

"Nutritional Quality of the Diets of US Public School Children and the Role of the School Meal Programs." Melissa A. Clark and Mary Kay Fox. School meal program participation was associated with reduced prevalence of nutrient inadequacy but with increased prevalence of excessive sodium intakes.

"Availability and Consumption of Competitive Foods in US Public Schools." Mary Kay Fox, Anne Gordon, Renée Nogales, and Ander Wilson. In school year 2004-2005, competitive foods were widely available and consumed in US public schools. The most commonly consumed competitive foods and beverages were low in nutrients and energy-dense. On average, children who consumed competitive foods took in more than 175 calories that were low in nutrients and energy-dense.

"School Meals: Types of Foods Offered to and Consumed by Children at Lunch and Breakfast." Elizabeth M. Condon, Mary Kay Crepinsek, and Mary Kay Fox. Consumption of school meals is positively related to children’s intakes of key food groups at lunch and breakfast.

"Consumption of Low-Nutrient, Energy-Dense Foods and Beverages at School, Home, and Other Locations Among School Lunch Participants and Nonparticipants." Ronette R. Briefel, Ander Wilson, and Philip M. Gleason. At schools, consumption of energy from low-nutrient, energy-dense foods may be reduced by limiting access to competitive foods and beverages, enforcing strong school wellness policies, and minimizing the frequency of offering french fries and similar potato products and higher-fat baked goods in school meals or a la carte.

"School Food Environments and Practices Affect Dietary Behaviors of US Public School Children." Ronette R. Briefel, Mary Kay Crepinsek, Charlotte Cabili, Ander Wilson, and Philip M. Gleason. Removing sugar-sweetened beverages from school food stores and snack bars, improving a la carte choices, and reducing the frequency of offering french fries merit testing as strategies to reduce energy from low-nutrient, energy-dense foods at school.

"Association Between School Food Environment and Practices and Body Mass Index of US Public School Children." Mary Kay Fox, Allison Hedley Dodd, Ander Wilson, and Philip M. Gleason. Limiting children’s access to low-nutrient, energy-dense foods at school may hold promise as a tactic for reducing children’s total calorie intake and controlling BMI.

"School Breakfast Program But Not School Lunch Program Participation Is Associated with Lower Body Mass Index." Philip M. Gleason and Allison Hedley Dodd. There is no evidence that either the school breakfast or lunch program is contributing to rising rates of childhood obesity. In fact, participation in the breakfast program may be a protective factor, with lower body mass index among participants, by encouraging students to consume breakfast on a regular basis.

"The Third School Nutrition Dietary Assessment Study: Summary and Implications." Anne R. Gordon, Mary Kay Crepinsek, Ronette R. Briefel, Melissa A. Clark, and Mary Kay Fox. Bringing school meals in line with the 2005 Dietary Guidelines will involve more than changing nutrient standards and revising menu planning regulations. SNDA-III provides evidence that, despite the hard work of many individuals, schools, and organizations, SMI goals were not fully achieved. Strategies are needed to enhance the ability of schools to offer healthier meals. (Full text available to all)