Introduction: School meals are an important public health factor, as they significantly contribute to children's daily energy and nutrient intake and influence their long-term dietary habits. The quality of meals provided, actual food intake, acceptability of school meals among children, and the amount of food waste are key indicators of the effectiveness of the school meal system. Aim: The aim of this master's thesis was to evaluate the energy and nutrient content of offered and actually consumed school lunches among 4th-6th grade pupils at a selected primary school and to compare the usual and the model menu in terms of compliance with the national guidelines Smernice za prehranjevanje v vzgojno-izobraževalnih zavodih. In addition, we analysed the hedonic acceptability of meals and the relationship between the degree of preference for individual meals and the amount of food waste. Methods: The study was conducted at a selected primary school in the notranjska region, involving 36 pupils. We monitored two 14-days menus (usual and model), analysing actual food intake during the last five days of monitoring each menu. We assessed the energy and nutritional value of the meals offered using the OPKP tool, and assessed actual intake based on weighing food wasted and using the OPKP. We evaluated the hedonic acceptability of the meals using a five-point rating scale. We analysed the data using descriptive statistics and statistical tests. Results: The average energy value of the meals offered in both menus did not meet the recommended values for school lunches. Deviations were also found in dietary fibre and omega-3 fatty acids, while protein content offered was adequate on average. The actual intake in model menu did not meet the recommendations for energy or any of the nutrients except protein. No statistically significant differences were found between the two menus in terms of energy and nutrient content, amount of food wasted, or average hedonic rating of meals. The correlation between hedonic acceptability and the amount of food wasted was weak and statistically insignificant, while the correlation between hedonic acceptability and the estimated amount of food on the plate was statistically significant (p < 0,05). Discussion and conclusion: The results show that introducing a more nutritionally balanced menu does not necessarily ensure a higher actual energy and nutrient intake or less food waste. The findings highlight the need for a comprehensive approach to school meal planning that, in addition to compliance with guidelines, also takes into account actual food intake, portion sizes, realistic implementation in practice, and the active role of all stakeholders involved.
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