The Nutritional Benefits of School Meals

March is national nutrition month, which is a perfect time to review the nutritional benefits of school meals. Dietary diversity and nutritional guidelines are two ways school meals can benefit a school age child’s nutrition. 

1. Dietary Diversity: Dietary diversity is the variety of foods or food groups in a person's or household’s diet.1. Eating a variety of food and food groups is a key component to dietary diversity, which in turn allows for a greater amount of nutrients, vitamins and minerals to be consumed. “Low dietary diversity in children is linked to nutrient deficiencies that lead to a range of health conditions such as anemia and stunted growth” 2,3. School meals present a unique ability to address a potential lack of dietary diversity and ensure students have access to a variety of meals. In a single week students have access to what are called ‘sub groups’ of vegetables. Per regulatory guiltiness students must have each of the following sub groups of veggies: leafy greens, dark greens, legumes, red/orange and a miscellaneous group that includes items like cucumbers. This means by default school meals will present students with the opportunity to take in a wide range of nutrients from just vegetables alone. This doesn’t include offerings of whole grains, proteins, milk and fruit. School meals are prepared meals, meaning they are cooked for the students daily. Because of this dietary diversity increases just for the fact we are not limited to just grab and go foods or cold foods such as sandwiches or prepackaged items. Students have on the menu several types of whole grains throughout the week as well as a wide range of fruits, all of which present their unique nutrient dense qualities.

2. Nutritional Guidelines: The second way that school meals present a huge nutritional benefit is through the USDA nutritional guidelines for meals. As a school we have to ensure students receive items that have the appropriate amount of calories, fat, sodium and in some cases sugar. Students receive meals that have been tailored for their age/grade. The meals also have to have all the appropriate components including, grains, meat, vegetables, milk and fruit. Students will undoubtedly have a more nutritionally balanced when the meal has been planned out and calculated down to the calorie. 

School meals are a fantastic way to ensure your student receives 5 meals a week that are pre-planned, diverse and meet strict nutritional guidelines.


1. Mason, P. & Lang, T. Sustainable diets: how ecological nutrition can transform consumption and the food system. (Routledge, 2017). 
2. De Benoist, B., Cogswell, M., Egli, I. & McLean, E. Worldwide prevalence of anaemia 1993-2005; WHO Global Database of anaemia. (2008). 
3. Rah, J. H. et al. Low dietary diversity is a predictor of child stunting in rural Bangladesh. European journal of clinical nutrition 64, 1393 (2010).