Results:

Approximately 5,543 students were enrolled in the elementary schools, of which 242 were students observed for this study, 121 (50.0%) students were male, and 135 (55.8%) students attended a lower-income school. For the intermediate school group, approximately 3,782 students were enrolled in the four schools, of which 95 students were observed for this study, 43 (45.3%) students were male, and 40 (42.1%) students attended a lower-income school. Compared with the NSLP guidelines, lunches brought from home contained more sodium (1110 vs. ≤640 mg for elementary and 1003 vs. ≤710 mg for intermediate students) and fewer servings of fruits (0.33 cup for elementary and 0.29 cup for intermediate students vs. 0.50 cup per the NSLP guidelines), vegetables (0.07 cup for elementary and 0.11 cup for intermediate students vs. 0.75 cup per the NSLP guidelines), whole grains (0.22-oz equivalent for elementary and 0.31-oz equivalent for intermediate students vs. 0.50-oz minimum per the NLSP guidelines), and fluid milk (0.08 cup for elementary and 0.02 cup for intermediate students vs. 1 cup per the NSLP guidelines). About 90% of lunches from home contained desserts, snack chips, and sweetened beverages, which are not permitted in reimbursable school meals. The cost of lunches from home averaged $1.93 for elementary and $1.76 for intermediate students. Students from lower-income intermediate schools brought significantly higher-priced ($1.94) lunches than did students from middle-income schools ($1.63).