SOURCES OF NUTRIENTS IN STUDENTS DIETS

This paper describes foods consumed and nutrients derived from specifi c foods by participants and nonparticipants in the National School Lun ch Program (NSLP) and the School Breakfast Program (SEP). Data are fro m 24-h dietary intake interviews with 3350 children in grades 1-12, co llected as part of the School Nutrition Dietary Assessment Study. The meal-pattern requirements of the NSLP and SBP strongly influence what participants eat. NSLP participants are more likely than nonparticipan ts to consume milk, meats, grain mixtures, and vegetables, leading to higher intakes of fat and sodium, but also of calcium and vitamin A, a nd are less likely to consume cakes and cookies, soft drinks, and frui tades, which do not count toward program requirements. SBP participant s are more Likely than nonparticipants to consume milli and fruit juic e, leading to higher intakes of calcium and magnesium, and are three t imes more likely to eat meat, leading to higher intakes of fat and sod ium. Nonparticipants in the SBP obtain similar amounts of vitamins and minerals at breakfast but less food energy.