(ARA) - As students hit school cafeteria lunch lines this fall, members of Congress will discuss the future of the National School Lunch Program and School Breakfast Program.

Established in the 1940s to ensure students enlisting in the armed services were properly nourished, the National School Lunch Program has experienced decades of change. Today more than 30 million students participate, with a growing number of families depending on federal child nutrition programs to provide balanced meals for their children each school day. 

As Congress begins work on Child Nutrition Reauthorization - legislation that governs federal nutrition programs - nutrition advocates debate its priorities. The school food service community hopes the focus will remain on providing students access to scientifically based nutrition with balanced meal components of lean protein, low-fat dairy, fresh fruits and vegetables, and whole grains.

"Schools are doing the best they can to provide high quality ingredients within very limited budgets. Most districts must make up money lost for every meal served," says Dora Rivas, president of the nonprofit School Nutrition Association and executive director of Nutrition Services for Dallas Independent Schools. "We're asking Congress for increased funding to compensate for the higher costs associated with high quality foods. We also are urging them to create national nutrition standards for all foods and beverages sold in school to ensure every student in every district has access to the same quality meals."

The cost to prepare and serve a school lunch  averages $2.92, while the average revenue received for that lunch is only $2.43, according to the School Nutrition Association (SNA). With more than 30 million lunches served, the $0.49 difference per meal served means school nutrition programs are experiencing a potential loss of $4.5 million per school day. 

Although funding is limited, schools have not resorted to cutting corners on nutrition. According to the SNA's State of School Nutrition 2009 report, nearly every school district provides fat-free and low-fat milk (99 percent), fresh fruits and vegetables (98 percent) and whole grain foods (96 percent), and schools continue increasing specialty foods such as vegetarian meals, locally sourced foods and from-scratch entrees.

"We have to balance student preferences with the best possible nutritional quality we can provide within our budgets. Menus include everything from whole grain chicken wraps and chilled watermelon to yogurt and fruit parfaits to ensure students eat and enjoy everything they pick up through the lunch line" says Jane Hentzler, food director for Lee's Summit School District in Missouri. 

Lee's Summit was named 2009 national District of the Year by the SNA and was recognized for the health and nutrition of their food offerings, exemplary financial management and for executing and documenting best practice standards emphasized in SNA's Keys to Excellence. Lee's Summit earned national recognition and was awarded $25,000 by the National Dairy Council to further improve and enhance their school nutrition program operations in areas emphasized in Keys to Excellence best practice standards.

Expanding nutrition education, involving students in taste-testing and providing interactive nutrition calculators for students and parents to determine nutritional content of meals are just a few of the programs Lee's Summit and school districts around the country support for improved health.

More information on Child Nutrition Reauthorization, the State of School Nutrition 2009 and the District of the Year award can be found at www.SchoolNutrition.org.

Courtesy of ARAcontent