Contact Jean Daniel (703) 305-2286
Jean.Daniel@fns.usda.gov

Washington, January 10, 2001 - Agriculture Secretary Dan Glickman today announced that school meals include more low or reduced fat foods, greater menu variety, and more fruits and vegetables, according to two new USDA studies.

"School meals reach nearly 27 million children each day - sometimes providing the most nutritious meal a child receives," said Glickman. "Fortunately, more than ever before, these meals are hitting the mark in providing good nutrition and healthy selections."

The School Nutrition Dietary Assessment-II, released today finds:

• More schools today offer students food choices low in fat. From 1992 to 1999, schools offering students lunches which followed nutrition guidelines for total fat improved from 34 to 82 percent in elementary schools and 71 to 91 percent in secondary schools. The improvements in fat and saturated fat content were achieved without compromising the overall nutrient contribution of school meals.

• There has been significant decrease of total fat levels in school meals. From 1992 to 1999, fat levels in school breakfasts were reduced from 31 percent to 26 percent of total calories. During the same period, fat levels in school lunches were reduced from 38 percent to 34 percent of total calories. The nutrition goal for school meals is no more than 30 percent of total meal calories from fat.

• Schools have also reduced the levels of saturated fat in meals. From 1992 to 1999 saturated fat in school lunches dropped from 15 percent to 12 percent of total calories. During the same period, saturated fat in school breakfasts dropped from 14 percent to 9.8 percent. The nutrition goal for school meals is less than 10 percent of total meal calories from saturated fat.

• A majority of school districts increased the number of fruit, vegetable, and grain/bread choices offered in school lunches. Roughly two-thirds of all school lunch menus offered more than two fruit and vegetable choices, while more than one-quarter of all menus included five or more fruit and vegetable choices.

• More schools are meeting national standards for lower fat in lunches. In 1992, only one percent of all schools lunches met the standard for total fat and none met the standard for saturated fat. In 1999, 18 percent of elementary schools and 22 percent of secondary schools met the standard for total fat and 15 percent of elementary schools and 17 percent of secondary schools met the standard for saturated fat in all school lunches offered.

• National nutrition standards continue to be met for other guidelines. Meals offered and selected exceeded the RDA standards for key nutrients. Lunches in secondary schools and breakfasts in both elementary and secondary schools contained fewer calories than the standard. Students did not always take every type of food offered to them.

Shirley R. Watkins, USDA Under Secretary for Food, Nutrition and Consumer Services said, "We are encouraged by the improvements shown in both studies; however, we must continue to work with our partners to ensure that these improvements continue. We must provide training and technical assistance as well as nutrition education and we must encourage school administrators, boards of education and parents to ensure that school environments support healthy choices. Children need sufficient time to eat their meals in an environment that models good nutrition and encourages the development of healthy eating patterns. It takes more than menus to change students’ food choices, and it will take all of us working together to bring about the change our children need," she added.

Additional information is available on the web at: www.fns.usda.gov 

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