A new study released on Mar. 9 examines how students’ views of school meals influence their participation in the National School Lunch Program. The research, which surveyed 1,230 middle and high school students from eight states in 2023, found that positive perceptions of meal quality, quantity, variety, healthfulness, and familiarity are linked to higher participation rates.
The findings are significant because only about half of U.S. students take part in the National School Lunch Program each day. Improving student satisfaction with school meals could help increase participation and support better nutrition for children across the country.
According to the study, about half of respondents said they liked their school lunches. Between 41% and 49% had favorable opinions regarding the amount, variety, and healthfulness of the food served. However, only one in five students reported being familiar with the types of foods offered at school. Students who liked their lunches were more likely to participate regularly; this preference was most strongly associated with positive perceptions about taste and appeal or when foods resembled what they ate at home.
The research also revealed differences based on income and ethnicity. Hispanic students reported less favorable views and lower participation compared to Black and White students. Those eligible for free or reduced-price meals participated more often but viewed the meals less favorably than those not eligible for such programs. Black students and those from lower-income households were more likely to say that school lunches were healthier than food brought from home—a finding that may reflect broader challenges in accessing healthy foods outside of school.
The authors suggest that improving meal quality, variety, healthfulness, and familiarity could boost both satisfaction and participation among students. They recommend investments in kitchen upgrades, staff training, and sourcing fresh foods as possible strategies for schools. The study highlights both the importance of nutritious school meals for children who may lack access to healthy options elsewhere and the need to address disparities in food availability beyond schools.
This research was conducted by Monica Zuercher, Dania Orta-Aleman, Caitlin French, Christina Hecht, Kenneth Hecht, Lorrene Ritchie, Wendi Gosliner (Nutrition Policy Institute), Juliana Cohen (Center for Health Inclusion at Merrimack College), Michele Polacsek (University of New England), and Marlene Schwartz (Rudd Center at University of Connecticut). Funding came from California General Fund Senate Bill 170 (2021), SB 154 (2022), and SB 101 (2023).
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