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The goal is to create nutritious and innovative new menu items that are easy to make, meet nutritional guidelines, can be made with ingredients already found in school pantries and, most importantly, entice students to line up for “hot lunch” every day.
As public schools strive to follow new national guidelines in offering breakfast and lunch to their students, a nutrition leader who helped develop those guidelines provides perspective on a new study analyzing the other lunches—those that children bring from home.