NATIONAL HARBOR, Md. — Participation in school lunch has declined markedly in the past three years, despite a slight increase in the percentage of students who qualify for free or reduced-price meals, according to The State of School Nutrition 2014, conducted by the School Nutrition Association (SNA).
Responses from 1,102 school nutrition directors indicated that the average daily participation rate declined from 68% in 2011, the last time the survey was conducted, to 64% in 2014. The report noted that the decline is occurring at the elementary, middle school and high school levels. During that same period, the average percentage of free or reduced-price students rose a percentage point, from 47% in 2011 to 48% in 2014.
According to the data collected, the percentage of meals served to students in the paid category decreased from 42% in 2011 to 36% in 2014. Not surprisingly, program participation was the issue of biggest concern to directors, with 44% of respondents selecting this.
“School meal programs are not only offering healthier fare, they are also finding creative ways to encourage students to try all the fruits, vegetables, whole grains and other nutritious choices in the cafeteria,” said SNA President Julia Bauscher. “Unfortunately, despite efforts to promote healthier meals, fewer students are choosing school lunch under the new nutrition standards, and that’s a huge concern for school nutrition professionals already struggling to manage the high cost of meeting complex regulations. To ensure more students choose healthy school lunches and to keep school meal programs financially stable, USDA should provide schools with commonsense flexibility under the regulations.”
In other results, the survey showed that many districts are finding ways to offer and promote both healthier food choices and ethnic items on menus. For example,
63% of districts now have salad or produce bars, while 69% offer prepackaged salads. Fifty-two percent serve locally sourced fruits and vegetables, up from 48% in 2011. Among global cuisines, Mexican and Asian dishes continue to be most prevalent, served in 98% and 88% of districts respectively, while Middle Eastern options have experienced the greatest growth, now offered in 40% of districts, up from 28% in 2011.
School foodservice directors are using a variety of methods to promote these healthier options to students. For instance, the survey found a majority of school districts currently engage in student taste testing of new menu items (64%) and nutrition education in the classroom (55%). In addition, 37.5% of respondents report that farm-to-school initiatives are currently underway in their districts, up from 32% in 2011; 35% currently have school gardens, up from 22% in 2011. In addition, 24% currently participate in the HealthierUS School Challenge, up from 21% in 2011.
Among other key findings in the report, full-paid meal prices have increased since 2011 in all grade levels, with the average price for a full-paid lunch reaching $2.18 for elementary schools, $2.37 for middle schools and $2.42 in high school. The Healthy, Hunger-Free Kids Act’s Paid Meal Equity mandate is a primary driving force behind meal price increases, with 83% of those districts that increased full-paid lunch prices in 2013-1204 attributing the increase to Paid Meal Equity requirements.
As more students struggle with food allergies or intolerances, school meal programs are working to accommodate students’ special dietary needs. The availability of gluten-free foods has increased, with 37% of districts offering these options, up from 32% in 2011;
35% of districts now offer lactose-free milk, up from 26% in 2011; and soymilk is now offered in 25% of districts.
The number of districts banning certain foods due to food allergies in all or some schools has increased from 33% in 2011 to 36% in 2014. Peanuts are the most commonly banned food, cited by 97% of districts with food bans, followed by tree nuts, named by nearly 40%.