Back to School Means Back to Fueling Success: The Role of School Meals in Student Achievement

As summer winds down and the first day of school approaches, families across Citrus County are preparing for a new academic year. While school supplies, schedules, and routines are all top of mind, there’s another critical element that plays a major role in student success: nutrition.

In Citrus County, over 70 percent of our students are recognized as economically disadvantaged. That means school meals aren’t just helpful; they are essential. Thanks to the USDA’s National School Lunch Program (NSLP), students across our district have access to nutritious meals every day at no charge. During the 2024–2025 school year, Citrus County Schools’ Food and Nutrition Services Department served 849,012 breakfast meals and 1,770,628 lunch meals to CAP (Community Eligibility Provision) students. On average, that’s 4,824 breakfasts and 10,060 lunches per day.

These numbers don’t just represent meals. They represent opportunity, access, and care. In fact, with such a high daily volume, Citrus County Schools operates the largest restaurant system in the county—and one of the most important. In addition to main meals, the department also offers à la carte items, healthy snacks, desserts, and drinks to meet a variety of student needs and preferences.

A Legacy of Nutrition and National Strength

Feeding school children in the United States is not a recent innovation. The roots of the National School Lunch Program go back to the post-World War II era. During the war, alarmingly high rates of malnutrition among military recruits—up to one in four were found unfit for service—sparked a national movement to improve the health of young Americans.

In response, President Harry S. Truman signed the National School Lunch Act (NSLA) into law in 1946. This legislation formally established the NSLP with a goal of protecting the health and well-being of the nation’s children and supporting agricultural markets by using surplus foods. In President Truman’s own words, the program was intended “as a measure of national security, to safeguard the health and well-being of the nation’s children.”

While the origins of the program are tied to military readiness, today its value lies just as powerfully in educational readiness. A well-nourished child is a more focused, energized, and capable learner. When students have access to balanced, consistent meals, they are better able to concentrate, retain information, and perform academically.

Standards that Support Student Health

Meals provided through the NSLP and School Breakfast Program must meet strict nutritional standards. These include:

• Fruits and vegetables offered daily
• Whole grains required for grain-based items
• Low-fat or fat-free milk
• Calorie ranges based on age or grade groups
• Limits on sodium, saturated fat, and trans fat

These guidelines are grounded in nutritional research to ensure meals support student growth, energy needs, and long-term health. They also help students establish lifelong healthy eating habits.

Leading with Excellence in Citrus County

Citrus County is fortunate to have an exceptional Food and Nutrition Services Department under the leadership of Director Roy R. Pistone II, RDN, M.Ed., SNS. Along with his remarkable team of professionals at both the district and school levels, Mr. Pistone and his team ensures that every student has access to nutritious meals that fuel both body and mind.

These nutrition professionals are not just cooks or cafeteria staff. They are educators, nurturers, and frontline health workers. Their work helps remove barriers to learning and provides a daily foundation of wellness for our students.

As we welcome our students back this school year, let’s celebrate and support the systems that keep them nourished and ready to learn. Behind every successful student is not just a good teacher or a strong curriculum—but also a full stomach.

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