Healthy Lunches Improve Student Test Scores

A new study shows that serving healthy lunches can improve student test scores by as much as 4% percentage points—and is a very cost-effective strategy for schools to employ. Two of the studies co-authors, Michael Anderson and Elizabeth Ritchie, are part of UC Berkeley’s Department of Agricultural and Resource Economics. They collaborated with the team of Pat Crawford, a BFI affiliated faculty member with the Nutrition Policy Institute, on evaluating what constitutes a “healthy lunch.”

Read an article from The Atlantic here.

A new study shows that serving healthy lunches can improve student test scores by as much as 4% percentage points—and is a very cost-effective strategy for schools to employ. Two of the studies co-authors, Michael Anderson and Elizabeth Ritchie, are part of UC Berkeley’s Department of Agricultural and Resource Economics. They collaborated with the team of Pat Crawford, a BFI affiliated faculty member with the Nutrition Policy Institute, on evaluating what constitutes a “healthy lunch.”

Read an article from The Atlantic here.