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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2 The Nutrition Standards and Meal Requirements: Description and Topics Relevant to Their Revision
2 The Nutrition Standards and Meal Requirements: Description and Topics Relevant to Their Revision
Pages 35-54
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From page 35... ...
Local school food authorities (SFAs) decide which menu planning approach is to be used and, hence, which set of meal standards is to be followed.
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From page 36... ...
for the development of the Nutrition Standards that is consistent with the current Dietary Guidelines for Americans and with current applications of existing nutrient reference values. Planning Model for School Meals -- -- -- -- -Nutrition Standards -- -- -- -- -- -- -- -- -- -- -- -- -- -- Meal Requirements -- -- -- -- -- -- -- -- -- (Lunch and Breakfast)
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From page 37... ...
. This 1995 USDA regulation requires that the meal programs comply with the then current Dietary Guidelines for Americans and that school lunches and breakfasts provide at least one-third and one-fourth of the 1989 Recommended Dietary Allowances (RDAs)
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. For FBMP, however, the nutrient standards were used in developing the specifications for the meal standards 4 that reflect the food components and amounts in the Meal Requirements (Appendix G)
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From page 39... ...
Therefore, over the course of a school week, the average nutrient content per meal must be consistent with these amounts. The age-grade groups included in Table 2-2 are those specified for the various menu planning approaches that are described in the "Meal Requirements" section below.
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From page 40... ...
The term Meal Requirements refers to the set of meal standards used to develop menus and meals so as to implement the Nutrition Standards. The meal standards are specific to the type of menu planning process used (the FBMP approach or the NBMP approach)
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From page 41... ...
As shown in Table 2-3 under both menu planning approaches, the as offered standards are distinct from as served standards for meals. For schools that take part in OVS, a student may select -- that is, be served -- fewer menu items than the number that must be offered, but the selected menu items must match those required under the OVS provisions (i.e., meet the as served meal standard shown in Table 2-3 for a reimbursable meal)
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From page 42... ...
approach meet the Nutrition Standards calculated for ageitems offered grade groups (see Appendix H) Computer hardware • Not required Same as traditional • Menu planning is based on nutrient content and software • State agency will conduct nutrient analysis approach analysis on SMI review • The SFA or school must have hardware and USDA-approved software and use nutrient content analysis to plan meals to meet the Nutrition Standards calculated for the age-grade group or use an outside source for assistance with analysis of the appropriate Nutrition Standards before reimbursable meals are served Reimbursable lunch A minimum of five food items in specific Increased quantities The number of menu items for the day must be (as offered standard)
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From page 43... ...
b See Appendix G for descriptions of the meal standards for the food components and food items. c See Appendix H for descriptions of the meal standards for the nutrient-based menu planning approach.
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From page 44... ...
Meal reimbursement is intended for meals that have been prepared, offered, and selected consistent with the Nutrition Standards and Meal Requirements. The three main budgetary inputs for providing high-quality, nutritious school meals that apply to both the NSLP and the SBP school meal programs are (1)
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From page 45... ...
These limitations mean that the school food service planners must be very resourceful in controlling food, labor, and other costs, despite rising prices.
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From page 46... ...
Local school districts are entitled to a specific dollar value of entitlement commodities each school year on the basis of the product of the total number of school lunches that they serve and a reimbursement rate. In addition, if USDA has a surplus of particular commodities, states may order whatever amount of these bonus commodities they can use.
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From page 47... ...
Applying Dietary Guidelines to the School Meal Programs Fruit, Vegetables, Whole Grains, and Low-Fat or Fat-Free Milk Products The Child Nutrition and WIC Reauthorization Act of 2004 amended the National School Lunch Act to require the provision of increased amounts of foods that are recommended in the most recent Dietary Guidelines for Americans. These include fruits, vegetables, whole grains, and low-fat or fat-free milk products.
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From page 48... ...
The committee will examine ways to apply the DRIs to the development of revised Nutrition Standards for the school meal programs (The current Nutrition Standards are based on the 1989 RDAs.) Incorporating the Dietary Reference Intake Planning Approaches for School Meals A major element of the Institute of Medicine (IOM)
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From page 49... ...
Addressing the Need for Simple Approaches Because revisions to the Nutrition Standards and Meal Requirements will need to be implemented in a wide variety of settings, one challenge is to develop standards whose implementation is simple enough for all food service operations, including those that face challenging operational problems or financial limitations. School meals food service operations may differ in a variety of ways.
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From page 50... ...
children to help ensure that they are well fed. As obesity has become a common occurrence among the nation's children, however, many people are concerned that revisions to Nutrition Standards and Meal Requirements for school meals consider both the potential contributions of school meals to childhood obesity and to fostering the food security of children, where food security 5 means "access at all times to enough food for an active, healthy life" (IOM, 2006a)
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From page 51... ...
. The revision of the Nutrition Standards and Meal Requirements will need to help ensure that school meals contribute to both food security and healthy weight.
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From page 52... ...
Federal regulations set minimum requirements for Nutrition Standards and Meal Requirements for the operation of school meal programs; but states may add requirements, and many do so. • Determining the contribution of mixed foods to meeting the meal standards.
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From page 53... ...
• The school nutrition and health environment. The increased consumption of foods from the school meal programs rather than of competitive foods has been shown to improve dietary intake (Cullen et al., 2008)
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From page 54... ...
Thus, for schools that retain these options, reimbursable meals planned to meet revised Nutrition Standards and Meal Requirements need to be sufficiently attractive to students so that students chose the school meals rather than the other options. Factors found to affect students' decision to participate in the school lunch program include the length of the lunch period and the amount of time that one must stand in line to obtain the food (Marples and Spillman, 1995)
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