Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs Phase I. Proposed Approach for Recommending Revisions (2008) / Chapter Skim
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1 Introduction
1 Introduction
Pages 15-34
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of the National Academies review and recommend revisions to the Nutrition Standards and the Meal Requirements that are currently used to plan these school meals. Under the auspices of the Food and Nutrition Board of the IOM, an expert committee was convened to study the issues and make recommendations.
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children eating one or two meals at school on school days (including children who bring their lunches from home) , the school cafeteria holds the potential to promote sound dietary habits among all schoolchildren, regardless of whether they participate in the school meal programs (Kennedy and Davis, 1998)
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. Much of the basis for the current Nutrition Standards and Meal Requirements is a function of work undertaken by USDA in 1995 and known as the School Meals Initiative for Healthy Children (SMI)
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18 NUTRITION STANDARDS AND MEAL REQUIREMENTS Planning Model NUTRITION STANDARDS • Nutrition Standards – Goals for School Meals – -- Foundation of school meals -- Established by USDA and specified in regulation "Nutrient Standards" for -- Nutrient Standards currently reflect age-grade groups required nutrients as calculated quantities for age-grade groups • Meal Requirements implement the Nutrition Standards MEAL REQUIREMENTS -- Established by USDA and specified in regulation • Meal Requirements consist of Meal Standards Meal Standards standards for two types of menu for for planning approaches Food-Based Nutrient-Based Menu Planning Menu Planning • Menu planning approach is selected by the school food authority and menus are developed at the local level • Meal -- as offered -- to the student Meal Meal must meet the as offered standard Offered Offered for the menu planning approach • Meal selected by student -- as served -- must meet the as served Meal Meal Served Served standard for the menu planning approach Reimbursability of Meal • Components of child's meal Established checked by cashier Child Consumes Meal FIGURE 1-1 Current path to a nutritious school lunch and breakfast.
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On average, about 60 percent of children in schools that offer school meals eat a school lunch (USDA, 2007a)
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Notably, diversity is increasing: the Hispanic and Asian/Pacific Islander populations are growing at a rapid rate. TABLE 1-1 Distribution of Enrollment in Public Schools by Race and Ethnic Background, Fall 1995 and Fall 2005 Percent Enrollment Asian/Pacific American Indian/ Year White Black Hispanic Islander Alaska Native 1995 64.8 16.8 13.5 3.7 1.1 2005 57.1 17.2 19.8 4.6 1.2 SOURCE: U.S.
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White, non Hispanic 70 Black, non Hispanic Hispanic Asian/Pacific Islander 60 American Indian/Alaska Native 50 Percentage of Students 40 30 20 10 0 New York City Los Angeles Unified City of Chicago Dade County, FL Clark County, NV School District FIGURE 1-3 Racial and ethnic compositions of public elementary and secondary schools in the five largest school districts of the 50 states.
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Both the NSLP and the SBP can provide a safety net for children in need, given the provisions that make school meals available free or at a reduced cost to eligible participants. If the child lives in a household whose income is at or below 130 percent of the federal poverty level (or if the household receives food stamps, 2 Temporary Assistance for Needy Families, or assistance from the Food Distribution Program on Indian Reservations)
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20 15 10 5 0 1969 1972 1975 1978 1981 1984 1987 1990 1993 1996 1999 2002 2005 Year FIGURE 1-5 Change in student participation in the SBP by meal cost category, 1969–2007.
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The first two bullets in Box 1-1 represent the major reasons that Congress called for the revisions. BOX 1-1 Rationale for the Call to Revise the Current Nutrition Standards and Meal Requirements • Current Nutrition Standards and Meal Requirements are inconsistent with current Dietary Guidelines for Americans, especially with regard to meeting recommended intakes within energy needs by following a balanced meal pattern; increasing intake of fruits, many types of vegetables, and whole grains; minimizing intake of trans fat; a 25 to 35 percent range of total fat intake as a percentage of calories, limiting sodium intake to 2,300 mg per day.a • They are inconsistent with current nutrient reference values and were developed without the benefit of new understandings regarding how such values should be applied in assessing and planning diets for groups of people.
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Currently, the Nutrition Standards for school meals reflect the applicable recommendations of the 1995 Dietary Guidelines for Americans. The recommendations provided in the latest edition of Dietary Guidelines for Americans, issued in 2005 (HHS/USDA, 2005)
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26 NUTRITION STANDARDS AND MEAL REQUIREMENTS The Prevalence of Obesity Among Schoolchildren Has Increased Much concern has been raised about the increasing prevalence of obesity among U.S. children, as indicated by the age- and gender-specific body mass indexes (BMIs)
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INTRODUCTION 27 Table 1-2 presents recent data on three categories of high BMIs among U.S. children.
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Stakeholders Are Calling for Change Concomitantly with the developments mentioned above, stakeholders have actively sought to make changes to the school meals programs. The committee held an open meeting with representatives from professional organizations, associations, the food industry, and state and county agencies and food service operations at which the participants shared information and viewpoints concerning the need for revision to the Nutrition Standards and Meal Requirements for the school meal programs (Appendix D provides the workshop agenda)
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; for this task, the committee was asked to recommend Meal Requirements that include o standards for a food-based reimbursable meal by identifying the food components for as offered and as served meals and the amounts of food items per reimbursable meal by age-grade groups and o standards for a nutrient-based reimbursable meal by identifying the menu items for as offered and as served and the 5-day average amounts of nutrients and other dietary components per meal; and • Illustrate the practical application of the revised Nutrition Standards and Meal Requirements by developing menus for a 4-week cycle that will meet the recommended standards for the age-grade groups. The committee's work has been divided into two phases.
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RELEVANT FINDINGS FROM LARGE-SCALE EVALUATIONS OF SCHOOL MEAL PROGRAMS The committee has conducted an initial examination of large-scale evaluations of school meal programs to identify information that may be useful in revising the Nutrition Standards and Meal Requirements. Beginning in 1983, USDA funded numerous large-scale studies to evaluate the school meal programs and selected components of the programs (Appendix F)
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found that school meals were lower in fat, on average, than they had been in 1991–1992 (SNDAI) and that the percentage of schools that met the Nutrition Standards for total fat and saturated fat in meals as offered had increased from about 0 percent to 15 to 20 percent.
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The School Meals Initiative Has Led to Several Operational Improvements The School Meals Initiative (SMI) aims to achieve far-reaching reform of the school meal programs relative to upgrading the nutritional content of school meals.
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It is now time to develop recommendations for further revisions to the Nutrition Standards and Meal Requirements of the school meal programs so that the program can achieve greater benefits for the nation's children. Chapter 2 helps to clarify the nature of the charge to the committee by describing the current standards that are the subject of the committee's review and subsequent recommendations, along with topics that may be important to the committee as it considers recommendations.
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