The introduction of menu items thought to have low nutritional value presents issues for both parents and school administrators. For example, high-calorie items, items infused with large quantities of sugar and salt and processed foods cause concerns regarding student health. To avoid this, administrators must consult school-based nutrition authorities while addressing considerations regarding budget and delivery.For students with diet restrictions, the introduction of new items on a school lunch menu require the evaluation of contents, cooking methods and ingredients. In addition, parents and administrators must carefully review any menu changes due to religious diet restrictions or diet issues related to health.