Influence of noon meal on nutrient intakes and meal patterns of selected fifth-grade children.

Fifth-grade students were subjects in a study designed to determine adequacy of dietary intakes and the contribution of the school lunch to diet adequacy. Seven-day food records and 24-hour food recall data showed that only protein and riboflavin were consumed in adequate quantities. There were wide individual variations in consumption of calcium, iron, thiamin, niacin, vitamin A, and ascorbic acid. Vitamin A and ascorbic acid intakes were not significantly related to family income or the mother's education, but fat consumption correlated positively with family income. School lunches as served must provide at least one-third of the RDAs. Meals served in this study contained from 110% to 295% of the nutrients included in the Type A lunch. Even though less than 65% of the available iron, vitamin A, thiamin, riboflavin, and niacin served was consumed, the average intakes met the goal for most of the nutrients. School lunches and noon meals consumed at home were nutritionally superior to bag lunches from home. No significant differences were noted between school and home lunches.