The purpose of this study of food consumption in the National School Lunch Program (NSLP) was to: (1) conduct a comprehensive review of literature on plate waste in school foodservice and other institutional foodservice facilities, (2) report the results of a pilot study designed to determine the degree of plate waste in the NSLP and its relationship to the nutritional benefits of the program, (3) define factors influencing food consumption as reported in the literature, (4) review actions taken by the United States Department of Agriculture (USDA) to minimize plate waste, and (5) provide suggestions and recommendations for improving food consumption. Data were collected on two consecutive days from a nationwide sample of elementary and secondary schools in 35 states and the District of Columbia. Among the results it was found that student participation in the school lunch program was significantly greater at the elementary grade level than at the secondary grade level. Schools which served lunches prepared on site had a significantly higher rate of participation than did schools with preportioned-delivered lunches. In elementary schools, lunches prepared on site contained significantly higher levels of iron and food energy than lunches preportioned and delivered. Amounts and kinds of foods wasted and nutrients most often lacking were identified. (Author/RH)