The National School Lunch Program (NSLP) was initiated in response to concerns about under-nutrition to “safeguard the health and well-being of the Nation’s children.” The NSLP has now been called upon to address issues of over-consumption of less healthful foods by incorporating the 2005 Dietary Guidelines for Americans into the school meals programs. Project PA, a collaboration between the Pennsylvania Department of Education, Division of Food and Nutrition, and the Penn State University Department of Nutritional Sciences, conducted a state-wide project designed to assist schools with this process and to provide support for the changes with activities targeting students, parents, teachers, school foodservice staff, and others.
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