Parents, educators and government officials continue to debate the healthfulness of school lunches offered across the United States. Some believe that the lunches aren't healthy and contribute to health concerns that include obesity and diabetes. Others maintain that the meals that meet the regulations set forth regarding nutrition are a healthy choice for children. The controversy may continue, but schools must follow the guidelines or they risk not being reimbursed for the money spent to prepare the lunches.
Fat and Calories
The National School Lunch Program, or NSLP, follows the recommendations set forth in the Dietary Guidelines for Americans, written by the USDA. This means that school meals must not have more than 30 percent of calories coming from fat. Further, no more than 10 percent of the meal's calories can be from saturated fat. The calorie count of any given school lunch must not exceed 1/3 of a child's needs for the day. This creates a problem because children have different calorie needs based on age, gender and level of physical activity. So, some children are getting more than they need, while others may not be getting enough.
Vitamins and Minerals
A school lunch that meets the nutritional guidelines necessary for federal funding must contain at least 1/3 of a child's daily requirements for vitamin A, vitamin C, iron and calcium. Beyond these restrictions, schools are able to choose what foods they serve, which often means children are being fed items that aren't necessarily that healthy, such as pizza, french fries, hot dogs and nachos. Items that are a la carte or sold from vending machines are not required to follow these rules, which creates the opportunity for children to fill up on items that don't contain enough nutrition and are too high in fat, calories, salt and sugar.
Menus
A school lunch that meets requirements must offer at least three menu items. This includes an entree and a serving of cow's milk or comparable beverage. There are no standards regarding how many fruits and vegetables are offered, something that many people feel is contributing to the idea that school lunches may not be as healthy as they could be. Further compounding the problem is that children may choose not to eat some of the food on their tray, reducing the nutritional benefit they are getting from it. Schools cannot be constantly monitored, and many schools aren't making the grade in a consistent matter, which means students are receiving sub-standard meals.
Improvements
Many parents, celebrities and government officials are working toward improving the NSLP by introducing new ideas regarding the ingredients used and the meals that are typically offered. Congress continues to urge lawmakers to revise the guidelines regarding the nutrient content of school lunches. Jamie Oliver, a London-based chef and father, has made great strides regarding the quality of foods used in school lunches, both in Britain and parts of the United States. Many schools are taking matters into their own hands and making kid favorites with low-fat cheese and milk, whole grains and lean protein sources. Some are doing away with the a la carte treats offered, installing salad bars and getting rid of vending machines on campus.
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