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School Lunches: an Persuasive Essay on School Lunches

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How the quality of school lunch affects students’ academic performance

Subscribe to the brown center on education policy newsletter, michael l. anderson , mla michael l. anderson associate professor of agricultural and resource economics - university of california, berkeley justin gallagher , and jg justin gallagher assistant professor of economics - case western reserve university elizabeth ramirez ritchie err elizabeth ramirez ritchie ph.d. graduate student - university of california-berkeley, department of agricultural and resource economics.

May 3, 2017

In 2010, President Barack Obama signed the Healthy, Hunger-Free Kids Act. The main goal of the law was to raise the minimum nutritional standards for public school lunches served as part of the National School Lunch Program. The policy discussion surrounding the new law centered on the underlying health reasons for offering more nutritious school lunches, in particular, concern over the number of children who are overweight. The Centers for Disease Control estimates that one in five children in the United States is obese.

Surprisingly, the debate over the new law involved very little discussion as to whether providing a more nutritious school lunch could improve student learning. A lengthy medical literature examines the link between diet and cognitive development, and diet and cognitive function. The medical literature focuses on the biological and chemical mechanisms regarding how specific nutrients and compounds are thought to affect physical development (e.g., sight), cognition (e.g., concentration, memory), and behavior (e.g., hyperactivity). Nevertheless, what is lacking in the medical literature is direct evidence on how nutrition impacts educational achievement.

We attempt to fill this gap in a new study that measures the effect of offering healthier public school lunches on end of year academic test scores for public school students in California. The study period covers five academic years (2008-2009 to 2012-2013) and includes all public schools in the state that report test scores (about 9,700 schools, mostly elementary and middle schools). Rather than focus on changes in national nutrition standards, we instead focus on school-specific differences in lunch quality over time. Specifically, we take advantage of the fact that schools can choose to contract with private companies of varying nutritional quality to prepare the school lunches. About 12 percent of California public schools contract with a private lunch company during our study period. School employees completely prepare the meals in-house for 88 percent of the schools.

To determine the quality of different private companies, nutritionists at the Nutrition Policy Institute analyzed the school lunch menus offered by each company. The nutritional quality of the menus was scored using the Healthy Eating Index (HEI). The HEI is a continuous score ranging from zero to 100 that uses a well-established food component analysis to determine how well food offerings (or diets) match the Dietary Guidelines for Americans. The HEI is the Department of Agriculture’s preferred measure of diet quality, and the agency uses it to “examine relationships between diet and health-related outcomes, and to assess the quality of food assistance packages, menus, and the US food supply.” The average HEI score for the U.S. population is 63.8, while the median HEI score in our study is 59.9. In other words, the typical private company providing public school lunch in CA is a bit less healthy than the average American diet.

We measure the relationship between having a lunch prepared by a standard (below median HEI) or healthy (above median HEI) company relative to in-house preparation by school staff. Our model estimates the effect of lunch quality on student achievement using year-to-year changes between in-house preparation of school meals and outside vendors of varying menu quality, within a given school . We control for grade, school, and year factors, as well as specific student and school characteristics including race, English learner, low family income, school budget, and student-to-teacher ratios.

We find that in years when a school contracts with a healthy lunch company, students at the school score better on end-of-year academic tests. On average, student test scores are 0.03 to 0.04 standard deviations higher (about 4 percentile points). Not only that, the test score increases are about 40 percent larger for students who qualify for reduced-price or free school lunches. These students are also the ones who are most likely to eat the school lunches.

Moreover, we find no evidence that contracting with a private company to provide healthier meals changes the number of school lunches sold. This is important for two reasons. First, it reinforces our conclusion that the test score improvements we measure are being driven by differences in food quality, and not food quantity. A number of recent studies have shown that providing (potentially) hungry kids with greater access to food through the National School Lunch Program can lead to improved test scores. We are among the very few studies to focus on quality, rather than food quantity (i.e., calories). Second, some critics of the Healthy, Hunger-Free Kids Act worried that by raising the nutritional standards of school lunches that fewer children would eat the food, thereby unintentionally harming the students that the law was designed to help. Our results provide some reassurance that this is not likely to be the case.

Finally, we also examine whether healthier school lunches lead to a reduction in the number of overweight students. We follow previous literature and use whether a student’s body composition (i.e. body fat) is measured to be outside the healthy zone on the Presidential Fitness Test . We find no evidence that having a healthier school lunch reduces the number of overweight students. There are a few possible interpretations of this finding, including that a longer time period may be necessary to observe improvements in health, the measure of overweight is too imprecise, or that students are eating the same amount of calories due to National School Lunch Program calorie meal targets.

Education researchers have emphasized the need and opportunity for cost-effective education policies . While the test score improvements are modest in size, providing healthier school lunches is potentially a very cost-effective way for a school to improve student learning. Using actual meal contract bid information we estimate that it costs approximately an additional $80 per student per year to contract with one of the healthy school lunch providers relative to preparing the meals completely in-house.

While this may seem expensive at first, compare the cost-effectiveness of our estimated test score changes with other policies. A common benchmark is the Tennessee Star experiment , which found a large reduction in the class size of grades K-3 by one-third correlated with a 0.22 standard deviation test score increase. This reduction cost over $2,000 when the study was published in 1999, and would be even more today. It is (rightfully) expensive to hire more teachers, but scaling this benefit-cost ratio to achieve a bump in student learning gains equal to our estimates, we find class-size increases would be at least five times more expensive than healthier lunches.

Thus, increasing the nutritional quality of school meals appears to be a promising, cost-effective way to improve student learning. The value of providing healthier public school lunches is true even without accounting for the potential short- and long-term health benefits, such as a reduction in childhood obesity and the development of healthier lifelong eating habits. Our results cast doubt on the wisdom of the recently announced proposal by Agriculture Secretary Sonny Perdue to roll back some of the school lunch health requirements implemented as part of the Healthy, Hunger-Free Kids Act.

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Why School Meals Matter

According to the Centers for Disease Control and Prevention (CDC), childhood obesity has more than doubled in children and quadrupled in adolescents in the past 30 years. Weight statistics for children are approaching that of adults: 1 in 3 children is now overweight or obese. Studies have also shown a rising prevalence of type 1 and 2 diabetes in adolescents ages 10 through 19 years, with increasing obesity cited as a key contributor. [1]

On a positive note, the CDC showed a significant 40% decline in obesity rates from 2003 to 2012 in younger children ages 2 to 5 years. [2] Another CDC report revealed a decline in obesity rates among low-income children ages 2 to 4 years participating in federal nutrition programs. [3] Authors from both studies discussed the likely impact of early education programs focusing on improved nutrition and exercise standards, as guided by the HHFKA.

Despite some anecdotal reports in the media that fruits and vegetables from these new updated school meals were ending up in the trash, two studies discovered the opposite. In 2014, Cohen at al. found that children were eating more of their entrees and selecting and eating more fruit. [4] In 2015, Schwartz et al. followed more than 500 children in urban schools in grades 5 through 7, comparing before and after pictures and weights of their school lunches. [5] They found that after two years there was a 19% increase in vegetable intake. Though the amount of fruit eaten did not change, 12% more children were selecting fruits as part of their lunch tray. The authors noted that a greater variety of fruits had been made available, which may have encouraged the children to choose fruit.

Healthier choices throughout the school day

According to standards that went into effect in 2016, a Smart Snack must be one of the following:

• A grain product that contains 50 percent or more whole grains by weight (i.e., lists a whole grain as the first ingredient)
• Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food
• A combination food that contains at least ¼ cup of fruit and/or vegetable

The snack must also meet specific  nutrient standards for calories, sodium, sugar, and fats per serving.

When it comes to drinks, allowed beverages include the following:

• Plain water (with or without carbonation)
• Unflavored low fat milk
• Unflavored or flavored fat-free milk and milk alternatives
• 100% fruit or vegetable juice
• Calorie-free, flavored water (with or without carbonation)
• Flavored and/or carbonated beverages that contain less than 5 calories per 8 fluid ounces or ≤10 calories per 20 fluid ounces.

Further modifications beyond these school food standards might include eliminating flavored, sweetened milks and offering only plain milk; limiting fruit juice; providing entrees of poultry, fish, and beans more often than red meat and processed meats; and replacing solid fats with healthful oils such as canola, sunflower, and olive oil when preparing food, salad dressings and sauces.

Parent Tip: How do I know my child is eating their school lunch?

• An important step is to involve your child with meal decisions and maintain an encouraging and non-judgmental attitude to foster open dialogue.
• Most schools provide monthly calendars of their school lunch offerings that include the main meal and alternatives. Discuss each of the choices with your child and highlight the specific foods in the meal they like, dislike, or aren’t sure of. After school, ask what foods they ate and didn’t eat and why. This can help to plan their future meals and snacks.
• Pack nutritious snacks of string cheese, sunflower or pumpkin seeds, whole or chopped fruit, and cut up vegetables that your child enjoys in case they don’t finish the school lunch offering one day. As children respond positively to variety [5], periodically change up the types of fruits and vegetables in their snack bag.

• If your child does not consume foods offered at school, here are some tips and inspiration for preparing healthy lunchboxes and snack ideas.
• Dabelea, D., et al. Prevalence of Type 1 and Type 2 Diabetes Among Children and Adolescents From 2001 to 2009. JAMA , 2014. 311(17): p. 1778-86.
• Ogden, C.L., et al. Prevalence of Childhood and Adult Obesity in the United States, 2011-2012. JAMA, 2014;311(8):806-14.
• Vital Signs: Obesity Among Low-Income, Preschool-Aged Children—United States, 2008–2011. MMWR, 2013;62(31);629-34.
• Cohen, J., et al. Impact of the New U.S. Department of Agriculture School Meal Standards on Food Selection, Consumption, and Waste.  Am J Prev Med, 2014;46(4):388-94.
• Schwartz Marlene B., et al. New School Meal Regulations Increase Fruit Consumption and Do Not Increase Total Plate Waste. Childhood Obesity, 2015;11(3): 242-7.

Essays on School Lunches

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Getting a Better School Lunch

By working with schools, parents can make their kids’ cafeteria lunches healthier and more planet-friendly.

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Picture a school cafeteria lunch. What comes to mind? Pizza, Tater Tots, chicken nuggets? The quality of school food has improved in the last 20 years­—thanks in large part to 2010’s Healthy Hunger-Free Kids Act , which mandates that schools serve a fruit and vegetable every day, increase the number of whole-grain foods, and limit trans fats and sodium. Of course, there’s still work to be done. “Many schools are still hard at work increasing fruits and veggies and phasing out more processed foods,” says Margaret Brown , an NRDC staff attorney who spearheads NRDC’s regional food efforts and is working closely with the Urban School Food Alliance, a nonprofit coalition of six of the largest school districts in the United States.

And the potential health impact of improving school meals is enormous. Some 32 million kids eat school meals every day, and for many low-income students, those meals supply more than half their daily calories. And the waste created by all-too-common polystyrene trays is adding to the already-astronomical pollution in our waterways.

It’s great to get excited about making change in your child’s school, but before you march into the principal’s office or a PTA meeting, do your homework. “Talk to the administrators who are involved in food-related decision-making—often the school food director—and ask how the process works and what they’re up against,” Brown says. With an average of $1.30 to spend per child, most public schools face significant challenges. So build relationships first. Then ask, How can I help? “Most schools want to make healthy changes and would welcome parents’ assistance,” Brown says. Here’s where to start.

Strive for a salad bar.

“Getting kids to eat more vegetables and fruits is something we can all get behind,” Brown says. “Salad bars are usually a huge hit because kids like to choose what they eat,” (To reduce waste, suggest posting a sign saying ‘Take What You Want, But Eat What You Take.’) Because the equipment for a salad bar can cost $3,000 or more, you may need to get creative on funding. “I did a lot of grant writing and talked to any business owner who would listen. A lot of them donated funds,” says Jessica Shelly, food services director for Cincinnati Public Schools, which installed salad bars in every one of its schools in less than a year. Let’s Move Salad Bars to Schools, an alliance among chef Ann Cooper and produce associations and grocers whose goal is to have a salad bar in every school in the country, offers additional suggestions .

Steve Debenport/iStock

Check out new vendors.

To improve the quality of cafeteria food in general, visit Focus on the Plate , which lists 50 healthy food products, like poultry free of unnecessary antibiotics and vegetarian burritos as well as the suppliers that offer them. “More and more companies are offering healthier options,” says Kathy Lawrence, cofounder of Focus on the Plate’s parent organization, School Food Focus , which links school districts with healthy food producers and suppliers. “Parents can make a big impact by researching local or regional proprietors who are willing to work within the school’s budget.” Or encourage your school to offer one plant-based entrée every day by sharing recipes and testing them with the staff, suggests Amie Hamlin, executive director of the New York Coalition for Healthy School Food, which has 13 plant-based, kid-approved recipes of its own.

Get fresh and (really) local.

Building a garden has significant upfront costs—as much as $40,000—but a surprising number of companies have made a practice of contributing funding to schools willing to take on the challenge, including Whole Foods and Lowe’s, says Lisa Ely, a mother and TV producer in Valencia, California, who consults with schools on how to build gardens. “I’ve found that the best way to sell schools on the idea is to help them see it as a learning tool for kids, as well as a potential resource for the cafeteria,” she says. “You can get PTAs interested by telling them about research showing that kids who spend 20 minutes outside are better able to focus.” Also, she says, when kids plant and harvest the produce themselves, they’re more likely to eat it.

Lengthen lunchtime.

Fitting lunch into the school day can be a struggle for many schools—kids may get only 20 minutes for lunch or eat as early as 10:45 a.m. “It’s hard to get kids excited about eating their fruits and vegetables when they aren’t hungry yet or simply don’t have the time,” says Brown. One way to ensure that kids are hungry when they hit the cafeteria: Ask your school district to schedule recess before lunch, Lawrence suggests. ( Peaceful Playgrounds offers helpful guidance.) In 2014, researchers at Cornell University found that students who had recess first ate 54 percent more fruits and vegetables compared with those who had lunch first. If your school has 20 minutes or fewer for lunch, convince the principal, school board, and other parents that it should be extended by at least 10 minutes; studies also show that kids eat more—and healthier—food when they have more time.

Slash waste.

The first step is a messy one: Sort the cafeteria’s garbage and do a waste audit, so you know what’s being thrown away, suggests Debby Lee Cohen, founder of Cafeteria Culture , an organization aiming to achieve zero-waste school cafeterias. What you’re likely to find: lots of polystyrene trays. “There are 30 million or so daily meals served in U.S. schools—many of those trays end up contributing to the 270 million metric tons of plastic floating in our oceans,” Cohen says. Replacing trays with reusable dishes is the ideal solution, but Cohen points out that many schools no longer have dishwashers. Push for compostable paper food boats (imagine what ballpark hot dogs are served in), even for just one day a week. “When we started Trayless Tuesdays in New York City, we reduced the waste by 20 percent,” she says. "Paper boats cost 3 to 4 cents a piece, about the same as polystyrene." Compostable trays that look more like regular lunch trays are about twice as expensive, so you may need to fund-raise to pay for it, or band together with other districts to lower the price by increasing your purchasing power. The success of Trayless Tuesdays in 2010 led the city to completely eliminate polystyrene foam from schools and other restaurants citywide in 2015. And with NRDC’s assistance, all of the Urban School Food Alliance cities have also committed to ditching polystyrene trays for compostable plates . (For ideas and inspiration, check out Cafeteria Culture’s Sort2Save program.)

Focus on flavor.

Back to that garbage audit. You’ll also likely find lots of uneaten food. And this raises an important point: Serving healthy meals is only half the battle. It needs to taste good, too. Revamping the menu with input from a talented local chef can significantly increase students’ consumption of fruits and vegetables, according to 2015 research at Harvard T.H. Chan School of Public Health. Wellness in the Schools has chefs that will come to schools in New York, New Jersey, Florida, and California and teach the existing kitchen staff how to create nutritious fare that kids will gobble up.

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'Lunch shaming' was a scandal in RI. These schools still have the policies.

Five years ago, " lunch shaming " in Rhode Island became the shame of the state as it made national news for handing sunflower butter and jelly sandwiches to students without money for a hot meal.

But similarly punitive policies still exist in several districts. Yet whether anyone enforces them, or just leaves them on the books, is another matter.

A Providence Journal review of public high school handbooks across the state found written rules threatening to withhold report cards from parents, warning of "collection remedies," and still offering sandwiches or "modified" meals in place of regular ones, potentially creating an obvious show of "haves" and "have nots" in the cafeteria.

Here are the schools with such policies on the books, and how their leadership explained them.

East Providence High School

A cafeteria balance may impact prom ticket sales , but Principal William Black said he is "not aware of any students who did not attend the prom due to lunch debt."

"We are always working with families to complete free and reduced lunch applications," Black said. "We have events in the summer and throughout the year to encourage families to complete these forms.  In addition, we work with families on payment plans for lunch debt to help them out with their situation."

More: Chobani donates $50K for school lunch debt

An East Providence middle school employee testified at a Senate Finance Committee hearing recently that students with meal debt risked not walking at graduation

Superintendent Sandra Forand said she is unaware of that happening to any student.

Forand provided a separate document that warns parents that meal accounts with negative balances exceeding $20 "are subject to closure."

Yet significant debts persist despite the policy. Forand said that as of May, the total outstanding meal debt in the district was $123,800 .

Rogers High School

Newport's Rogers High School's policy states "seniors will not be allowed to participate in the graduation ceremony " if they have any debts at the end of the school year.

However, Principal Jared Vance said never during his seven-year tenure has that policy been implemented.

"We look at students' individual situations and assess whether it's appropriate to collect on that debt," he said.

Vance also criticized the policy as "discriminatory particularly for families and students that are struggling financially," and raised concerns about it being a potential barrier to graduation.

More: 'Generous community:' Smithfield company covers unpaid school lunch balance

North Smithfield High School

North Smithfield High School has in its handbook "very stringent" procedures to deal with negative lunch account balances.

That includes giving students a sandwich, fruit and milk when they can't pay for a regular meal, warning of canceled accounts for debts of more than $20, and, in severe cases, withholding report cards for unpaid debts.

But that policy may not last. District Superintendent Michael St. Jean told The Journal it is "scheduled for review."

"No student is ever denied food or goes hungry," St. Jean said. "Where families may fall in arrears of payment, we work with them to verify if they are eligible for free or reduced meals, we work with them to find other resources or supports, create a payment plan, or in cases of extreme hardship, find the means to cover the debt."

Portsmouth High School

Portsmouth High School's handbook states: "Students cannot 'charge' meals to their account. Food cannot be purchased if the account does not have the funds to cover the cost of the item."

However, as of deadline, school leadership had not answered The Journal's comment request seeking clarification about whether students would be able to receive food without money under this policy.

Lincoln High School

Lincoln High School's policy , adopted in 2019, states that unpaid balances at the end of the year carry over to the next year and eventually "may be placed into collections."

Similarly to Rogers High School, Lincoln High School states that "all seniors will have to pay any debt in full prior to graduation."

Principal Kenneth Hopkins Jr. said students are not denied meals if they don't have money, but they may lose their charging privileges for snack purchases.

"Lincoln Public Schools consistently partners with families to provide needed support, with consideration of exigent circumstances, to mitigate any outstanding debts," Hopkins said. "For students who do not receive free and reduced lunch support, the school does consider a limitation of graduation tickets until outstanding debt obligations are paid. Academic information is in no way withheld."

Block Island School

Block Island School, which serves students in grades K-12, references a different lunch for students without money for a regular meal.

"Charging snacks or other items is not allowed," it states. "Families who for whatever reason have a negative balance will be noticed and their child will receive a modified lunch until the balance is paid in full."

By deadline, the school principal had not replied to a request for further information including the contents of the modified lunch.

Chariho High School

Chariho High School's policy states that when students have unpaid balances, " all possible legal and/or collection remedies will be pursued. " However, it is not clear exactly what "remedies" the school would use.

The Journal's comment request to the principal went unanswered by deadline.

More: Lawmakers push again for free school meals bill. Does it have a chance?

What are universal free lunch advocates saying?

Rhode Island KIDS COUNT, an advocacy group for children's wellbeing, is part of the Healthy School Meals for All Coalition, which has been pushing lawmakers to pass legislation creating a universal free school meals program in the state.

"Rhode Island KIDS COUNT is opposed to any punitive measures being taken against students for unpaid meal debt," said Rhode Island KIDS COUNT Deputy Director Stephanie Geller. "Schools should not be put in the position of debt collectors. Putting them in this position can harm their ability to have positive relationships with students and families. Providing Healthy School Meals for All students would solve this issue and many others."

Several states – including Maine, Massachusetts and Vermont – have already adopted such a program, but Rhode Island lawmakers have been reluctant to pass it because of its roughly $40-million cost.

More: Here's what one of Rhode Island's largest teacher unions wants from lawmakers.

The National Education Association Rhode Island, one of the state's largest teacher unions and another member organization of the coalition, has also been advocating for an end to paid meals at school.

"Punitive lunch debt policy is one of many reasons NEA Rhode Island supports healthy school meals for every student in Rhode Island," said NEARI spokeswoman Stephanie Mandeville. "School meals are a part of the school day, just like transportation, textbooks and other services provided to all without cost."

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Student Opinion

Should Schools Serve Healthier Meals if It Changes Students’ Favorite Foods?

New federal rules will require school cafeterias to reduce the amount of salt and sugar in the foods they serve. Do you think students will embrace the changes?

By Shannon Doyne

Do you eat breakfast, lunch or snacks from your school’s cafeteria? If so, what do you eat? What are your favorite foods? How nutritious do you think your choices are?

New federal regulations on salt (or sodium) and sugar are coming to school cafeterias. Do you think they will change your favorite foods? Will they affect what and how much students eat at school?

In “ With New Salt and Sugar Limits, School Cafeterias Are ‘Cringing ,’” Julie Creswell writes about a debate over the new rules:

Around 11:40 on a cool spring day in early April, students began to stream into the lunchroom at Haleyville High School in Alabama. Cheerleaders, soccer and baseball players, and other members of the student body filed through the lunch line and sat at their tables. They chatted and laughed about upcoming games (go, Roaring Lions!) and prom as they dug into plates of chicken Alfredo, green beans and salad. Emma Anne Hallman, standing in a corner, watched the teenagers carefully. As the child nutrition director for the Haleyville City School District, she has the job of feeding 1,600 students, in prekindergarten through 12th grade. For months, Ms. Hallman and other heads of school lunch programs have worried about new federal regulations that would reduce allowable sodium levels and introduce new sugar restrictions for foods served in school cafeterias. A debate has raged, with many parents and nutritionists applauding efforts to make lunches more nutritious while some school lunch administrators fretted that the results will be less tasty to students, reducing consumption and increasing waste. “We are cringing, as it could result in changes across our menus,” Ms. Hallman said. “We would have to look at the sodium amounts in the recipes of some of our students’ favorite foods, like chicken wings, hot wings or even some of the Asian foods.”

The article continues:

While far from perfect (cafeterias serve plenty of processed foods), school lunches are arguably much healthier than they were a few years ago, thanks to a signature program geared toward combating childhood obesity and championed by Michelle Obama when she was first lady. The Healthy, Hunger-Free Kids Act, passed in 2010, required schools to reduce the calories, fat and sodium in foods served in cafeterias and to increase offerings of whole grains, fruits, vegetables and nonfat milk. The new regulations drew sharp criticism, however, and the Trump administration rolled back some of them, such as a prohibition on 1 percent chocolate milk. But last year, the Biden administration proposed updates that would gradually limit salt and sugar in school lunch foods in an attempt to meet federal dietary standards . On Wednesday, the Agriculture Department made the new rules final after scaling back several provisions in the earlier proposal and shifting the start dates. Instead of gradually cutting sodium in lunch foods by a third from current levels by the fall of 2029, school cafeterias will have to cut sodium levels 15 percent by the 2027-28 academic year. And for the first time, schools will need to limit the amount of added sugars in cereals and yogurts, starting in the 2025-26 academic year. Standing in a Haleyville School District pantry a few weeks ago, Ms. Hallman nodded to boxes containing cups of Cocoa Puffs and Cinnamon Toast Crunch cereal. They contain less sugar than the cereals that are bought from grocery stores and poured into bowls at home. Still, she said many of these foods would most likely be affected by the new rules and have to be reworked by the manufacturer. The label of a Cocoa Puffs cereal bar, for instance, showed it had eight grams of added sugar, while a frosted strawberry Pop-Tart had 14 grams. “Breakfast, particularly grab-and-go options, is going to be tricky,” Ms. Hallman said. “The changes could affect how many times a week we can offer certain items with sugar to the students.” Many nutritionists and health-policy watchdog groups say the new rules on sodium and sugar are important, with so many children struggling to have or make nutritious choices outside school.

Students, read the entire article and then tell us:

Before reading the article, were you aware that public schools must meet nutritional standards set by the federal government? Do you think these rules are reflected in what meals get served, how often certain items appear on the menu, or what foods can be served together at your school?

What, if anything, surprised you about the challenges schools face when it comes to serving food? Does it make you see school lunch differently?

Do you think the people who prepare school meals are right to fear that the new rules will require them to change or discontinue some of the students’ favorite items? Or will students embrace healthier meals at school?

What do you notice about the foods served at your school? Do students tend to eat healthy most days? Are the most popular items high in sugar or sodium?

Now think about what gets thrown out in cafeteria trash cans. Is food waste a serious issue at your school? If so, what can be done to help?

If students are less likely to eat foods that are low in salt and sugar — and perhaps less tasty — is it still worth it to make school lunches healthier? Why or why not?

Do students at your school have a say in what the cafeteria serves? If menus were created by students, what do you think would change and why?

Students 13 and older in the United States and Britain, and 16 and older elsewhere, are invited to comment. All comments are moderated by the Learning Network staff, but please keep in mind that once your comment is accepted, it will be made public and may appear in print.

Find more Student Opinion questions here. Teachers, check out this guide to learn how you can incorporate these prompts into your classroom.