School Meals Can Build Healthy Children: If the Foods Are Eaten

An abstract of a study by Cullen et al examining current consumption of foods offered in school meals is presented. Results show that only 38.8% of students selected a fruit; but all was consumed. Few selected dark green or orange/yellow vegetables, or legumes . Other vegetables and starchy vegetables were preferred. Thus, student selection of dark green and orange/yellow vegetables, and legumes were low, but at least 50% of most selected were eaten. Interventions to promote these foods in the cafeteria are needed, as identified in the Institute of Medicine recommendations.