Effects of a Nutrition Program on School Cafeteria Lunch: An Expanded Commentary

Abstract

The aim of this commentary is to expand upon results of previously published work on improving nutrition of cafeteria lunches in elementary schools of a high-need school district in southern Colorado, USA, between 2009 and 2015. The intent of the program was to improve the quality of school lunches by training cafeteria staff to prepare meals from scratch using fresh produce and minimally processed proteins as well as to reduce the sodium, sugar, and fat content of the food prepared. The program was successful in improving the quality and nutritional content of school lunch entrees by providing more entrees made from scratch with fresher options and decreasing the amount of processed foods served. This study shows that interventions aimed at changing the food preparation policies of school cafeterias can improve the nutrition of school lunches, and future research should expand on the benefits schools may experience by investing in similar programs.