In recent years, the nutritional quality of school meals has improved, with more low-fat foods, greater variety and more fruits and vegetables, according to a recent study by the United States Department of Agriculture (USDA).

The study compared meals in 1999 to those from seven years earlier. While schools showed significant progress in offering lower-fat meals, they still fell somewhat short of overall goals. With lunches, for example, fat levels were reduced from 38 percent of total calories to 34 percent. The goal for school meals is that no more than 30 percent of total calories will come from fat.

The study also found that a majority of school districts increased the amount of fruit, vegetable and grain/bread choices they offer in lunches. About two-thirds of school lunch menus offer more than two fruit and vegetable choices, and a quarter included five or more choices.

In 1995, the USDA, which administers school nutrition programs, launched its School Meals Initiative for Healthy Children to improve the nutritional quality of school meals. Shirley Watkins, USDA's undersecretary for food, nutrition and consumer services, was encouraged by the progress in that area but said ongoing efforts are needed. "Children need sufficient time to eat their meals in an environment that models good nutrition and encourages the development of healthy eating patterns," Watkins said. "It takes more than menus to change students' food choices, and it will take all of us working together to bring about the changes our children need."