Nutrition Programs for Children

Because research has confirmed a link between nutrition and children's cognitive development, cognitive performance, and ability to concentrate, preschool and school-age children need to receive proper and adequate nutrition. Despite recognition of the importance of good nutrition, however, many children in America are poorly nourished. This digest reviews programs designed to address this problem and suggests ways to improve child nutrition and school meal programs.

Federal Programs Administered by the USDA Food and Nutrition Service

Among programs administered by the Food and Nutrition Service of the U.S. Department of Agriculture (USDA), the

Special Supplemental Food Program for Women, Infants, and Children (WIC) provides food and nutrition education to eligible women, and children up to age five. A report by the General Accounting Office (1992) estimated that, among those participating in the program, WIC reduced the rate of low weight births by 25% and very low weight births by 44%. Data from the Centers for Disease Control suggest that WIC appears to have contributed to a two-thirds decline in childhood anemia over a ten-year period.

The Child and Adult Care Food Program (CACFP) is designed to assure nutritious meals for children to age 12, the elderly, and some children with disabilities. Eligible child care centers and homes may receive funds for two meals and one snack per participant per day. Children who attend participating centers receive meals at full price, reduced price, or free depending on their family income. A USDA study found that CACFP provided meals and snacks that were significantly better in nutritional quality than those served in nonparticipating centers.

The National School Lunch Program (NSLP) and School Breakfast Program (SBP) were created to serve nutritious school lunches and breakfasts. The household income of children at participating schools determines whether they receive full- or reduced-cost or free meals. In 1992, almost 93,000 schools offered NSLP; about half that number offered SBP. Approximately half of school lunches and 90% of school breakfasts are served free or at reduced price.

One study (Meyers et al., 1991) examined the impact of the SBP among third through sixth graders in the Lawrence, Massachusetts public schools. The study found that participation in the SBP contributed positively to scores on a test of basic skills and reduced tardiness and absenteeism among participating children. The Summer Food Service Program for Children (SFSPC) provides nutritious meals to children from low-income families while school is not in session. The program serves breakfast, lunch, dinner, or snacks, and follows the same meal pattern as the NSLP and SBP.

The Nutrition Education and Training (NET) Program provides nutrition education to teachers and school food service personnel so they can, in turn, teach children about good nutrition. NET funds can be used to develop classes on food, diet, and health; teach cafeteria workers to prepare more nutritious meals; and purchase instructional materials. A USDA study found that the NET program led to increased levels of nutritional knowledge and positively affected food preferences in children.