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Nutrients
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The Influence of School Meals on Children and Adolescents
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The Influence of School Meals on Children and Adolescents

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 15 June 2026 | Viewed by 12189

Special Issue Editor

Prof. Dr. Nobuko Murayama

E-Mail Website
Guest Editor
Department of Health and Nutrition, Faculty of Human Life Studies, University of Niigata Prefecture, 471 Ebigase, Higashi-ku, Niigata 950-8680, Japan
Interests: nutrition dispality; food environment; school meals; nuttrition policy; global nutrition

Special Issue Information

Dear Colleagues,

School meals play an important role in ensuring nutrition and food security for children during their growth period. School meals were provided in at least 125 countries around the world in 2021, and this covered many of the children and students in elementary and junior high schools in those countries. Furthermore, because they are provided to children as a meal on a daily basis, they are one of the most powerful nutrition policies.

The effects of school meals are wide-ranging, including improvements and equity of healthy growth/nutrition, improvements in eating habits/nutritional knowledge/attitudes to food, improvements in school attendance rates/academic performance, support for family finances, the development of local agriculture and economics, and reducing national healthcare costs both now and in the future.

Our Special Issue aims to discuss the various effects of school lunches. In particular, we expect the papers that quantitatively measure or predict the effects of school meals on children and students or on the local environment. We invite interested researchers to submit original research and review articles relating to this topic.

Prof. Dr. Nobuko Murayama
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • school meals
  • health outcomes
  • nutritional outcomes
  • educational outcomes
  • economic outcomes
  • equity
 

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Published Papers (5 papers)

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17 pages, 6981 KB  
Article
Age, Food Neophobia, and Whole-Grain Acceptance in Slovenian Adolescents in the Context of Organized School Meals: Insights from the National “Whole Grain” Project
by Eva M. Čad, Anja Bolha, Blaž Ferjančič, Jasna Bertoncelj, Naja Zagorc and Mojca Korošec
Nutrients 2026, 18(6), 896; https://doi.org/10.3390/nu18060896 - 12 Mar 2026
Viewed by 382
Abstract
Background: Childhood and adolescence represent a critical period for shaping long-term dietary habits, including whole grain consumption, which remains low despite well-documented health benefits. Objective: This cross-sectional study (November–December 2024) examined Slovenian adolescents’ attitudes toward whole-grain foods in the context of organized school [...] Read more.
Background: Childhood and adolescence represent a critical period for shaping long-term dietary habits, including whole grain consumption, which remains low despite well-documented health benefits. Objective: This cross-sectional study (November–December 2024) examined Slovenian adolescents’ attitudes toward whole-grain foods in the context of organized school meals. Methods: Participants aged 10–12 years and 14–19 years (N = 501; mean age 15.6 ± 2.6) completed an online questionnaire assessing knowledge, self-reported consumption frequency, preferences, motivational factors, and food neophobia using the translated Italian Child Food Neophobia Scale (ICFNS). Based on ICFNS scores, participants were classified as low (≤17), medium (18–24), or high (≥25) in food neophobia. Results: Older adolescents demonstrated better knowledge of whole-grain health benefits; however, greater knowledge was not associated with higher self-reported consumption. Food neophobia was strongly associated with lower consumption frequency and reduced willingness to try whole-grain foods, including whole-grain bread, oatmeal, buckwheat porridge and brown rice. Across all groups, taste was the most consistent motivator for trying whole-grain foods. Older adolescents prioritized health and appearance as key reasons for eating more whole grain foods. Conclusions: Findings suggest that improving taste, increasing exposure, and leveraging institutional settings such as schools, where availability, preparation, and social cues can be managed, may be effective in promoting whole-grain food consumption. Full article
(This article belongs to the Special Issue The Influence of School Meals on Children and Adolescents)
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16 pages, 478 KB  
Article
Determinants of the Availability of Special Diet Meals in Public Schools from Kraków (Poland): A Cross-Sectional Analysis
by Beata Piórecka, Ewa Błaszczyk-Bębenek, Przemysław Holko, Iwona Kowalska-Bobko and Paweł Kawalec
Nutrients 2025, 17(24), 3834; https://doi.org/10.3390/nu17243834 - 8 Dec 2025
Viewed by 738
Abstract
Background/Objectives: Special diets can be required for medical, religious, cultural, or ethical purposes. This study examined the relationship between the organization of school nutrition and the availability of special diet meals among students in public primary and secondary schools in Kraków (Poland). Methods: [...] Read more.
Background/Objectives: Special diets can be required for medical, religious, cultural, or ethical purposes. This study examined the relationship between the organization of school nutrition and the availability of special diet meals among students in public primary and secondary schools in Kraków (Poland). Methods: An observational study was conducted in 2022 using a web-based survey targeting managers of primary (n = 68) and secondary schools (n = 18), as well as parents of attending students (n = 1730). Factors associated with providing special diets were analyzed using generalized linear models with robust variance estimators. Results: According to school managers, the availability of special diet meals was associated with employing a dietitian responsible for menu planning, the presence of students with disability certificates, students’ participation in school meal programs, and higher per-child nutrition costs. Based on parental reports, 16.01% of all students followed a special diet, most often due to medical recommendations, with a higher prevalence observed among secondary school students (26.7%). Special diets were reported more frequently for children with food intolerances and allergies, obesity, chronic conditions, or disability certificates. Adjusted models also indicated slightly higher probabilities of being on a special diet among students attending secondary schools or sports classes compared with their peers. Conclusions: Improving the availability of special diet meals in schools requires legislative action, adequate funding, and institutional support, including investments in kitchen infrastructure and the employment of dietitians. These measures are particularly important in institutions enrolling children with disabilities to ensure equitable access to appropriate nutrition. Full article
(This article belongs to the Special Issue The Influence of School Meals on Children and Adolescents)
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11 pages, 857 KB  
Article
Enhancing Vietnamese Students’ Acceptance of School Lunches Through Food Combination: A Cross-Over Study
by An Thanh Truong, Anh Thi Lan Pham, Thy Quynh Nguyen, Tan Duy Doan, Tuan Nhat Pham, Yen Thi Hai Hoang, Ryosuke Matsuoka and Shigeru Yamamoto
Nutrients 2025, 17(8), 1385; https://doi.org/10.3390/nu17081385 - 20 Apr 2025
Viewed by 2509
Abstract
Background/Objectives: Vegetable leftovers constitute more than half of Vietnamese school lunch waste, partly due to limited ingredient variety, which may reduce meal acceptance. Methods: This cross-over study assessed the impact of diversifying vegetable options on intake and satisfaction among 40 students at a [...] Read more.
Background/Objectives: Vegetable leftovers constitute more than half of Vietnamese school lunch waste, partly due to limited ingredient variety, which may reduce meal acceptance. Methods: This cross-over study assessed the impact of diversifying vegetable options on intake and satisfaction among 40 students at a suburban Vietnamese primary school. Five new menus were developed by redistributing a 100 g vegetable portion into smaller servings of multiple vegetable types, combining them creatively with protein-rich foods or rice while maintaining nutritional value and cost. Students alternated between current and new menus over four weeks. Sensory evaluations using a 5-point hedonic scale and food weighing were conducted daily. Results: Most students increased vegetable intake during the new menu period. Mean intake was significantly higher with new menus (81.5 g; 95%CI: 77.1–85.9) compared to current menus (71.1 g; 95%CI: 65.2–75.1) (p < 0.001). Conclusions: These findings demonstrate that enhancing vegetable variety in combination can significantly improve intake and sensory characteristics without additional costs. This scalable strategy offers a practical solution for schools to foster healthier eating habits among students. Full article
(This article belongs to the Special Issue The Influence of School Meals on Children and Adolescents)
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14 pages, 1482 KB  
Article
A Pilot Evaluation of a School-Based Nutrition Education Program with Provision of Fruits and Vegetables to Improve Consumption Among School-Age Children in Palau
by Shu-Fen Liao, Hsu-Min Tseng, Jong-Dar Chen, Chiao-Ming Chen and Sing-Chung Li
Nutrients 2025, 17(6), 994; https://doi.org/10.3390/nu17060994 - 12 Mar 2025
Cited by 1 | Viewed by 4221
Abstract
Background/Objectives: Children spend the most time in school, which can be a friendly environment that encourages students to eat healthy foods, so school is a good place to learn and practice these behaviors. In Palau, public schools offer free lunches to students. [...] Read more.
Background/Objectives: Children spend the most time in school, which can be a friendly environment that encourages students to eat healthy foods, so school is a good place to learn and practice these behaviors. In Palau, public schools offer free lunches to students. Based on the constructs of Social Cognitive Theory, we conducted a pilot study to evaluate the effects of a school nutrition education program (NE) and the provision of more fruits and vegetables (FV) in school lunches on elementary school students’ nutrition knowledge, as well as their attitudes and behaviors regarding fruit and vegetable consumption. Methods: A public elementary school participated in our trial from February to May 2017. While all students (ages 5–12) at the school were provided with free meals through the National School Meal program, only students in grades 4–8 were invited to participate in a four-month nutrition education program and taste-testing activities, during which more fresh fruits and vegetables were incorporated into the school lunches. Participants filled out questionnaires before and after the trial. Results: Our results showed that students in grades 4–8 (n = 92) had improved scores in all nutrition knowledge items after completing the nutrition education course compared to before the course. Among these, the food category, food servings, and total scores showed statistically significant differences. The scores for attitudes and behaviors regarding FVs intake showed an increasing trend after the completion of the course. Further, the age-based analysis revealed that fifth-grade students showed the greatest improvement in their nutrition knowledge scores, with an increase of 38.5%. However, after adjusting for gender, the significance was no longer observed. Regarding attitude and behavior scores toward fruit and vegetable consumption, fourth-grade students showed the greatest improvement, with increases of 10.9% and 6.3%, respectively. Additionally, we tracked the total amount of FVs consumed by the school annually, noting a consistent rise from 1853 pounds in 2017 to 6580 pounds in 2021, a 3.5-fold increase. Conclusions: This pilot study showed that school nutrition education and providing more fresh fruits and vegetables (FVs) can significantly improve children’s nutrition knowledge, while there was only a slight upward trend in attitudes and behaviors toward FV consumption. However, regularly offering nutrition education courses combined with providing more fruits and vegetables in school lunches could effectively increase children’s consumption of these healthy foods. Full article
(This article belongs to the Special Issue The Influence of School Meals on Children and Adolescents)
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9 pages, 182 KB  
Commentary
From Policy to Plate: Implications of 2025 U.S. Federal Policy Changes on School Meals
by Lindsey Reed, Megan Elsener Lott and Mary Story
Nutrients 2025, 17(23), 3696; https://doi.org/10.3390/nu17233696 - 25 Nov 2025
Cited by 2 | Viewed by 3342
Abstract
School meals are a cornerstone of the United States’ nutrition safety net for children from low-income families, providing nearly 30 million lunches daily. However, recent U.S. policy actions may limit access to school meals for children who need them most. The One Big [...] Read more.
School meals are a cornerstone of the United States’ nutrition safety net for children from low-income families, providing nearly 30 million lunches daily. However, recent U.S. policy actions may limit access to school meals for children who need them most. The One Big Beautiful Bill Act changed eligibility requirements to limit participation in the Supplemental Nutrition Assistance Program (SNAP) and Medicaid. School-age children enrolled in SNAP and Medicaid are automatically enrolled in school meal programs. Limiting participation in SNAP and Medicaid has the potential to significantly impact children’s ability to receive nutritious school meals at low or no cost, will make it harder for schools to participate in community eligibility provision, and will increase the administrative burden on school staff and parents. Full article
(This article belongs to the Special Issue The Influence of School Meals on Children and Adolescents)
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