The National School Lunch Program designates ensures that a nutritious meal is offered to students who may otherwise not eat during the school day. While any child can eat school lunches, those who cannot pay are given a free or reduced-cost lunch funded by the federal government. Since the program is regulated by the U.S. government, schools must follow specific guidelines regarding the nutrition in each lunch that is served.
Fat
Based on the Dietary Recommendations for Americans, school lunches must not exceed 30 percent of calories from fat. At the same time, less than 10 percent of a school lunch's calories can be made up of saturated fat. Schools that exceed this amount may not be eligible for federal reimbursement if their records are audited by the government.
Calories
A school lunch served within the guidelines of the school lunch program must include one-third of the daily recommendations for calories. This offers students enough energy to finish out the school day and prevent hunger. The amount of food served to children varies depending on their age because older children have higher calorie requirements than younger ones.
Other Nutrients
A school lunch must contain at least one-third of the daily requirements for protein, vitamin A and C, iron and calcium. Protein offers energy that students need to learn and play, vitamins A and C support immunity and wound healing, adequate iron intake allows a child's body to move oxygen throughout, preventing fatigue and weakness and calcium is important for strong bones and teeth.
What Is Served
As long as a school meets the guidelines regarding fat, calorie, calcium, iron, protein and vitamins A and C content, they are able to serve what they want. Different schools choose to offer different meals, with some examples being hot dogs, pizza and popcorn chicken. Other schools have a salad bar or fresh fruit salad option and some serve items such as french toast, tacos and burritos. Many parents and health professionals worry that meals like these could result in children consuming more cholesterol, sodium and sugar than is healthy. A la carte items are not under the same restrictions as the main meal, which means that students who are able to build their own lunch may be choosing one that is too high in fat and calories and too low in nutrients.
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