This study evaluated the impact of using low-saturated-fat soybean {Glycine max (L.) Merr.} oil on the saturated fat content of school menus. Seventy-six weekly menus were obtained from the Iowa Department of Education during School Meals Initiative reviews for the 1996-1997 school year. Three modifications were performed on school menus using the Nuttikids computer program: Low-saturated- fat (LSF) soybean oil replaced traditional vegetable oil in menu items; LSF soybean oil was substituted for traditional vegetable oil, solid fats, and egg yolks in recipes; and a menu simulation was conducted where oils and solid fats used in menu items were postulated to contain no saturated fat. Saturated fat content (grams and percentage of energy) was assessed at baseline and after each modification. Total fat (grams and percentage of energy) was assessed at baseline and after the second modification. Saturated fat and total fat decreased significantly from baseline following the second modification. After the second modification, 47% of menus met the dietary guideline for saturated fat compared with 32% of menus at baseline. Results suggested that LSF soybean oil improved the nutritional quality of school menus when substituted for traditional vegetable oil and solid fats in recipes.