While most nutrition experts agree that school lunches should include more whole-grain products, a new study from the University of Minnesota finds that food-service workers lack understanding and the resources to meet that goal.
The study, which involved school food-service directors from across Minnesota, appears in the current issue of the Journal of Child Nutrition and Management. Because they serve so many meals to children each day, school food-service directors have a major influence on students' food choices and in turn their overall health, the authors note.