Recommendations are made on how school lunch programs can provide better nutrition and promote healthier eating habits. Recommendations consist of goals with both short-term and mid-term objectives. The short-term objectives should be implemented over the next 2 to 4 years; the mid-term objectives should be implemented by the year 2000 or sooner where feasible. Recommendations are made on: (1) dietary fat; (2) fiber from fruits, vegetables, and whole grains; (3) sodium; and (4) non-nutritious competitive foods. Additional recommendations are made on cholesterol, sugar, and food additives. Recommendations are also made for the federal government on school lunch funding, nutrition education and training, reducing the fat content of milk, and school lunch nutritional requirements. Tables provide information on how the type of milk affects the fat content of lunches, and dietary guidelines for lunchtime fat grams and calories. (JD)