What counts as “good” food? An edible product with miraculous flavors, a nutritious product that can be successfully absorbed and support growth, or something in between? By this definition, school food should be considered good, since it provides Arcadia High School (AHS) students with the needed nutrients while maintaining an appealing taste.
School food is undoubtedly healthy. Our menu prioritizes fresh, whole foods with a limited amount of added sugar and includes ingredients with healthy, unsaturated fats. Exploring the AHS menu, it is easy to notice the thoughtful food choices as mentioned on the website: “All foods and beverages served at school meet state and federal requirements based on the USDA Dietary Guidelines. Our meals are prepared and served by qualified child nutrition professionals.” Reflecting this, milk is low in fat, apple sauce is unsweetened, and even pizza is made with whole grain. However, if we look more closely at the nutritional value, we can also see ingredients used to enhance flavor, such as a moderate amount of added sugar and cheese sauce—making school food not only healthy, but also tasty.
Mrs. Maricela Vogel, a cafeteria staff member, noted that school meals are good because they use “healthier ingredients versus regular stored boxes.” Food items provided by the cafeteria are mainly fresh, whole foods or lightly processed. She also mentioned that they are tasty because the students “surveyed our food to get feedback,” which again shows the school’s care for students’ preferences.
“Yes, school lunch is already good,” said AHS freshman Will Mei, a cafeteria student worker. “For example, baked potatoes with the skin on are filling and nutritious. I would choose them over the salad bar if the potato didn’t have the somewhat processed cheese sauce on top—even though it does make them very delicious.”
Potato skin is the most nutritious part of a potato. It stores essential minerals such as iron, zinc, calcium, and potassium, and contains up to 50% of the potato’s total fiber that improves cardiovascular and digestive health.
Furthermore, a familiar aspect of school food is the cafeteria staff standing next to us as we collect our meals, reminding us to take fruit or vegetables. Sometimes, if you take a specific vegetable, like edamame, they’ll remind you to take two bags of it before you leave; while other times an apple suffices. This might seem puzzling, but this detail actually reflects the thoughtfulness of school food. According to research from Center for Disease Control and Prevention (CDC), before the Healthy Hunger-Free Children Act (HHFKA) of 2010, 60% of children didn’t get enough fruit, and 93% didn’t get enough vegetables. So students take 1/2 cup of fruit or vegetables; a bag of edamame in the cafeteria only contains 1/4 cup. This indicator is significant because introducing higher-fiber, healthier foods in advance addresses nutritional deficiencies, improves diet quality, encourages exposure to healthy foods, and helps prevent obesity.
In conclusion, school lunch is good because the menu balances taste and nutrition. Baked potatoes are served with the skin on, but topped with cheese sauce; veggie sandwich bread is whole grain, but the chickpeas inside are mixed with mayonnaise; and while a blueberry yogurt cup with oatmeal crumbles contains protein, fiber, and carbohydrates, it also includes some added sugar. These combinations show that school food aims to satisfy both health standards and student preferences.
