School Nutrition Services (SNS) Research

Publication: MDPI

Date Published: April 2021

Reference: 

Story, M., Miller, L., & Lott, M. (2021). The School Nutrition and Meal Cost Study-I: Overview of Findings 
Related to Improving Diet Quality, Weight, and Disparities in US Children and Policy Implications. 
Nutrients, 13(4), 1357. https://doi.org/10.3390/nu13041357

Key Takeaways: The School Nutrition and Meal Cost Study (SNMCS) was conducted in 2014-2015 and addressed school meal programs and school food environments. Overall nutrition quality of school meals and snacks was addressed, as well as school meal cost and food service revenues. Additionally, it would also address student participation, plate waste, students' dietary intake, as well as parents' and students' overall satisfaction. The SNMCS, or the nutrition quality of meals served and sold in schools, was significantly improved. It also showed that Hispanic and Black schools head more healthier school food environments than other schools. The majority of schools exceeded the dietary guidelines for added sugar from breakfast at 10%, and exceeded 69% of added sugar during lunch. Leading added sugar foods were flavored milk during breakfast and lunch, sweetened cold cereal and condiments for breakfast, and cakes for lunch.

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