School Nutrition Services (SNS) Research

Publication: JAND

Date Published: March 2020

Reference: 

Updated Nutrition Standards Have Significantly Improved the Nutritional Quality of School Lunches and Breakfasts
Gearan, Elizabeth C. et al.
Journal of the Academy of Nutrition and Dietetics, Volume 120, Issue 3, 363 - 370

Key Takeaways: Studies assessed the impact of the 2012 USDA nutrition standards on school meals. These standards align with school meals with the Dietary Guidelines for Americans, increasing whole grains, fruits, and vegetables, and reducing sodium and empty calories. Between 2009-2010 and 2014-2015, Healthy Eating Index (HEI) scores for school lunches increased from 58% to 82%, and from breakfast from 50% to 71%. Significant improvement in including whole grains, reductions in refined grains, and empty calories, as well as better alignment with recommended fruit and vegetable intakes. While Sodium levels decreased, added sugars remained a concern. With school breakfast containing 92% of calories from added sugars exceeding the limit of 10%.

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