This report, co-authored by Center Senior Research Scientist Gail Harrison, recommends a new set of nutrient targets and standards for menu planning for the National School Lunch Program and the School Breakfast Program.

The recommended targets and standards would update and improve the programs' abilities to meet children's nutritional needs and foster healthy eating habits. The report's recommendations also bring school meals in line with the latest Dietary Guidelines for Americans and Dietary Reference Intakes. They limit sodium and the maximum number of calories, and encourage children to eat more fruits, vegetables, and whole grains. The programs' current nutrition standards and meal requirements are based on the 1995 Dietary Guidelines and the 1989 Recommended Dietary Allowances.

Implementation of the recommendations will likely raise the costs of providing school meals -- particularly breakfasts -- largely because of the increased amounts of fruits, vegetables, and whole-grain foods involved, stated the committee that wrote the report. A combination of higher federal meal reimbursement, capital investment, and additional money for training food service operators will be needed to make the necessary changes in school cafeterias.

The report was edited by Virginia A. Stallings, Carol West Suitor and Christine L. Taylor and published by the National Academies Press.