Abstract: Guidelines to aid school foodservice personnel, dietetians, and administrators in planning and serving acceptable school meals to meet the food and nutrition needs of school students are presented. The material incorporates considerations for sound menu planning methods, Federal policies and recommendations, and merchandising techniques to promote good nutrition. Various aspects of school menu planning are covered under 6 chapters: school lunch requirements, recommendations and policies; menu planning fundamentals; portioning for various age groups; planning school breakfasts; merchandising concepts regarding school meals; and the interaction and synergism between nutrition education and school menu planning. Recommended dietary allowances, a menu planning worksheet, a USDA fact sheet for moderating fat, sugar, and salt intakes in school meals, and a listing of additional resource materials, are appended. Sample menus and evaluation questionnaires are included. (wz)