Purpose/Objectives: Purpose was to investigate the nutrient content of Swedish school meals consumed by students in the context of national recommendations regarding food composition and intake. Methods: Composite samples of lunch meals consumed by six students during a five-day period were collected using the double portion method and analyzed for total energy, macronutrients, and micronutrients. Results: The consumed meals contained lower than recommended levels of energy, protein, omega-3 fatty acids, carbohydrates, vitamin C, folate, and vitamin E, whereas the amount of sodium consumed was too high. Applications to Child Nutrition Professionals: The low protein content of students' diets indicates that more food should be consumed. Students also specifically need to increase their consumption of food rich in omega-3 fatty acids and carbohydrates, while higher intake of vitamin C and vitamin E can be achieved via increased vegetable consumption. Dairy products should be included in the meal or as a supplement in order to ensure sufficient intake of riboflavin, calcium and magnesium. Levels of sodium should be reduced.