Evaluation of Popular Food Trends in K–12 Schools: Nutritional Analysis of Recipes and Daily Serving Patterns

Marjuyua Lartey Gibson, Ruaa Al Juboori, Jane Peterson, Patrick Garmong, Shannon Fitzgerald, Aleshia Hall-Campbell

Objectives
The aims were to (1) identify the frequency of consumption of top food trends in schools participating in the National School Lunch Program (NSLP) and School Breakfast Program (SBP), (2) examine the average nutrient content of recipes for the top menu trends, and (3) quantify the current added-sugar and sodium levels in core recipes to establish baseline data for subsequent modifications.

Background
The US Department of Agriculture (USDA) Food and Nutrition Service has issued a final rule regarding the school meal standards, aligning with the 2020–2025 Dietary Guidelines for Americans. Key updates include a gradual reduction in sodium and new product-based limits on added sugars. Identifying modifiable school menu items is essential to ensuring the NSLP and SBP can meet the needs of the student population.

Methods
This research used a multiphase approach investigating menu trends in K–12 and modifiable school menu options. Popular menu trends were identified using data from a 2024 survey of 1691 school nutrition professionals. A follow-up survey assessed the frequency of consumption of these trends. Recipes for top menu items were sourced from common online repositories, ensuring flexibility for modification to meet nutritional guidelines. Nutritional analysis of selected recipes was conducted using USDA-approved Health-e Pro software (Health-e Pro; Anacortes, WA, USA). Descriptive statistics were used to analyze nutrient content and the frequency of menu trends.

Results
Popular breakfast items, such as muffins, yogurt parfaits, and breakfast smoothies, were major contributors to added-sugar content, while sausage biscuits and breakfast pizza were highest in sodium. Lunch items, including flavored wings and walking tacos, demonstrated high sodium levels, with flavored wings averaging over 2100 mg per serving. Condiments such as BBQ sauce and honey mustard also contributed added sugars and sodium.

Conclusion
While many top food trends are widely served in schools, some exceed recommended thresholds for sodium and added sugars. This study highlights the potential to modify existing recipes using herbs, spices, and ingredient substitutions to meet the USDA’s updated school meal standards by 2027, without compromising student acceptability.