UNE’s Michele Polacsek co-authors two studies on student experiences with school meals

The University of New England’s Michele Polacsek, Ph.D., M.P.H., a professor in the Department of Health Promotion Studies and director of UNE’s Centers for Public Health within the Institute for Public and Planetary Health, is a co-author on two newly published studies examining how students perceive and experience school meals — and how those perceptions influence participation.

Together, the studies offer new insight into the role school meal programs play in supporting student health, particularly among rural and underserved populations, while identifying opportunities to strengthen their impact.

One study, published in the Journal of Nutrition Education and Behavior, analyzed survey responses from more than 1,200 middle and high school students across eight states to better understand how perceptions of school meal quality, variety, and healthfulness influence participation.

The researchers found that while about half of students reported liking school lunches, fewer held positive views of their taste, variety, or healthfulness. Still, students with more favorable perceptions — particularly of taste and overall appeal — were significantly more likely to participate in school meal programs.

“Positive student perceptions of school lunches were associated with higher self-reported participation,” the researchers wrote, noting that liking school meals was the strongest predictor of participation.

The study also highlighted disparities in perception and participation across student populations. Students from lower-income households were more likely to rely on school meals, while some groups reported less favorable views of meal quality, underscoring the complexity of addressing both access and satisfaction.

A second study, published in the journal Nutrients, focused specifically on rural middle and high school students in Maine, offering a closer look at how universal free school meal policies are experienced at the local level.

Using a mixed-methods approach that included surveys and in-depth interviews with students, researchers found that providing meals at no cost helped increase participation and reduce stigma associated with school meals. Students described greater comfort and normalization around eating school-provided meals when they were available to all.

At the same time, the study identified ongoing challenges that can affect participation. Many students reported long cafeteria lines and limited time to eat, while others expressed concerns about the freshness and perceived healthfulness of meals, particularly when foods were packaged or processed.

Students also emphasized the importance of meal quality and familiarity, noting that foods served at school often differed from meals prepared at home. While many appreciated the variety of options available, they expressed a desire for fresher ingredients and more scratch-prepared foods.

Despite these challenges, the findings reinforce the critical role school meals play as a reliable source of nutrition, particularly in rural communities where access to healthy food can be limited. Researchers noted that universal free meal policies can help reduce barriers such as cost and stigma, while also supporting food security for students and their families.

Taken together, the two studies point to a clear opportunity: Providing school meals for all students as well as improving the quality, variety, and overall experience of school meals may not only increase participation but also strengthen their impact on student health and well-being.

Polacsek said the research contributes to a growing body of evidence informing school nutrition policy and highlights the importance of centering student perspectives in efforts to improve programs nationwide.

“Students are more likely to eat school meals if they are offered free of charge to all students, and our study found that students overall prefer universal school meals,” said Polacsek, an internationally renowned public health nutritionist. “For the majority of American students, school meals are healthier than meals brought from home, and properly nourishing students will help them succeed at school and lower their lifelong risk of chronic disease.”