OBJECTIVE: This study aimed to evaluate the acceptability of a specific menu preparation based on minimally processed foods and the factors associated with the consumption of school meals by students in Brazilian public schools. METHODS: A hedonic scale was employed to assess the acceptability of a milk preparation with 100% cocoa and sugar. A structured questionnaire was used to evaluate school food consumption, addressing consumption frequency, dietary habits, environmental conditions, and consumption of competing foods. A binomial logistic regression model was conducted to verify the association between individual variables and conditions of meal supply and consumption. Data analyses were performed using the Jamovi 2022 software. RESULTS: A total of 1080 students participated, with 630 taking part in the acceptability test, and 450 completing the consumption questionnaire. The study highlighted acceptance below the minimum PNAE standards (79.68%) for the tested preparation, indicating a need for further investigation into student preferences. Pleasant taste was the most frequently cited reason (53.2%) for consumption. Disliking the served lunch increased the likelihood of not consuming school meals by 2.73% ( CONCLUSIONS: The study underscored the low acceptance of milk prepared with 100% cocoa and sugar, along with irregular school meal consumption, emphasizing the need for strategies to align students' taste preferences with healthier menu options. While PNAE ensures nutrient-rich meals, improving flavor, variety, and dining conditions, alongside permanent food and nutrition education, is essential to enhance adherence and support students' health. Although snacks do not affect the consumption of school meals, controlling snack intake is important from a health perspective.