section one


late 1977, which adjusted some of the advice regarding salt, cho- lesterol, and animal-protein foods.42 Te committee’s work in increasing the nation’s understanding


of the link between nutrition and chronic disease led to amend- ments to the existing National School Lunch Act and the Child Nutrition Act. Te McGovern Report became the precursor to the more detailed Dietary Guidelines for Americans, which are now issued twice a decade by the US Department of Agriculture (USDA) and the Department of Health and Human Services (HHS).


CHILD NUTRITION


Dietitians played a key role in establishing child nutrition programs and continue to be involved at every level of these programs, from the grassroots to the highest echelons. In 1946, President Harry S. Truman signed the Richard B. Rus-


sell National School Lunch Act into law, thus creating the National School Lunch Program to provide low-cost or free school lunches to qualified students. Te majority of the support provided to schools participating in the program comes in the form of a cash reimburse- ment to schools for each meal served. Schools are also entitled to receive commodity foods and additional commodities when available from surplus agricultural stocks. In 2019, participating schools and institutions served an average of 29.6 million students each day. Most participants are also eligible for food during the summer through the Summer Food Service Program. On October 11, 1966, President Lyndon B. Johnson signed the


Child Nutrition Act of 1966 into law, establishing the School Break- fast Program, a federally assisted meal program that provides low-cost or free breakfasts to children in schools and childcare institutions. A 1972 amendment to the Child Nutrition Act of 1966, spon- sored by Senator Hubert Humphrey (D-MI), established the Special


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