MEALS OFFERED IN THE NATIONAL SCHOOL LUNCH PROGRAM AND THE SCHOOL BREAKFAST PROGRAM

This paper presents findings from the School Nutrition Dietary Assessment Study on the meals offered to students under the National School Lunch Program (NSLP) and the School Breakfast Program (SEP). On average, NSLP lunches provide the program goal of at least one-third of the recommended dietary allowance (RDA) for most nutrients. The average amounts of total fat and saturated fat as a percentage of food energy in NSLP lunches, however, exceed the Dietary Guidelines' goals. The amount of sodium exceeds National Research Council (NRC) recommendations, but the amount of cholesterol is within the recommended range. With the exception of food energy, SEP breakfasts on average provide the program goal of at least one-fourth of the RDA. They are close to the Dietary Guidelines' goal for total fat, but exceed it for saturated fat. SEP breakfasts provide amounts of cholesterol that exceed the recommendations.