A pilot study was conducted to assess whether calculated nutrient analyses obtained from a computerized nutrient database could adequately reflect the chemical analysis determinations of 60 school lunch foods and recipes for five nutrients: total fat, saturated fat (SFA), mono-unsaturated fat (MFA), polyunsaturated fat (PFA) and sodium. The mean(±s.d.) calculated values were similar to analysed values for total fat (10.9±7.6vs.11.5±7.4 g/100g), SFA (4.24±3.25vs.4.53±3.26g/100g), MFA (4.23±3.52vs.4.44±3.43g/100g) and PFA (1.57±1.79vs.1.47±1.89g/100g). The overall mean calculated sodium content of the school lunch items was significantly higher than the analysed content (468±286vs.307±182mg/100g). Mean individual differences between the two methods ranged from 6***.0% for total fat to 94% for PFA, and were statistically significant for PFA and sodium. Although large differences exist between values calculated from a computerised nutrient database and chemical analysis for individual food items, the mean values over all foods are similar for total fat, SFA, MFA and PFA, but not for sodium. Thus, a computerised nutrient database is suitable for estimating the average content in school lunch foods and recipes of these nutrients, excluding sodium.