Allow adequate time for students to eat meals consumed at school and schedule lunch periods as near the middle of the day as possible.

Students need time to eat adequate amounts of food to meet their nutritional needs, which is essential for optimal student health and academic performance. Children will enjoy their food more and may try more healthy options if they can relax, eat, and socialize without feeling rushed. Scheduling lunch at mid-day, instead of morning hours, reduces waste because students are most likely to be hungry. This also prevents transient hunger at other times of the day that can hinder attention and learning.

Students should be allowed at least 20 minutes of actual eating time for lunch and 10 minutes for breakfast. Actual eating time begins at the time they are seated with their meals. Food served but not eaten does not contribute to nutritional health. Some students with special needs will require more time to eat. In addition to eating time, time allotment for school meal periods needs to reflect other scheduling logistics. This includes the number of students served simultaneously, the number of meal periods and serving stations, and whether meals are brought from home or provided. Schools should avoid scheduling other activities such as assemblies, tutoring, or student club/organization meetings during meal times.

It is important to schedule lunch during the middle of the day when students are most likely to consume the food. There is some evidence that if during the lunch hour, recess were to occur before eating, children would come to lunch less distracted, be hungry, and waste less food.

American School Food Service Association. Keys to Excellence: Standards of Practice for Nutrition Integrity. Alexandria, VA: American School Food Service Association; 1995.

Bogden JF. Fit, Healthy, and Ready to Learn: A School Health Policy Guide. Part I: Physical Activity, Healthy Eating, and Tobacco Use Prevention. Alexandria, VA: National Association of State Boards of Education; 2000.

Getlinger MJ, Laughlin VT, Bell E, Akre C, Arjmandi BH. Food waste is reduced when elementary-school children have recess before lunch. J Am Diet Assoc. 1996;96:906-908.

US Food and Nutrition Service. Changing the Scene: Improving the School Nutrition Environment. A Guide to Local Action. Washington, DC: US Department of Agriculture; 2000.