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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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3 Working Principles and Criteria for the Committee's Approach to Proposing Revisions
Pages 55-60

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From page 55...
... This chapter presents these principles, the proposed criteria, and an overview of the proposed approach to developing recommendations for revisions. WORKING PRINCIPLES The working principles shown in Box 3-1 take into account the committee's task (stated in Chapter 1)
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From page 56...
... b. Challenges include the need to meet food safety standards, offer appetizing foods to an increasingly diverse population, adjust to the changes in the available food supply, improve the image and appeal of the program, and achieve a sound financial operation.
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From page 57...
... In deriving the recommendations, the committee will give special attention to the following aspects of providing healthful amounts of food groups, food subgroups, and nutrients, as requested by USDA: • appropriate levels of total fat, saturated fat, cholesterol, and trans fat in school meals; • the inclusion of specific foods whose consumptions should be encouraged on the basis of the recommendations of the Dietary Guidelines for Americans, that is, fruit, vegetables, whole grains, and nonfat or low-fat milk products; • provisions for healthful levels of sodium and fiber; • nutrients and other dietary components of concern, as identified in the assessment of intakes by schoolchildren; and • calorie levels provided at lunch and breakfast that are sufficient to meet the child's energy needs at those meals but that do not promote excessive energy intake. To help reduce the possibility of excessive energy intake, maximum calorie levels for school meals will be considered.
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From page 58...
... Meal standards apply to diverse school food authorities with widely different physical production plants and other resources. One essential element will be the availability of palatable food products with appropriate nutrient profiles that are in forms that can easily be incorporated into school meals.
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From page 59...
... assessing the dietary intakes of food groups, food subgroups, and nutrients by schoolchildren to identify the food and nutrient intakes of concern for selected age groups; 3. examining various approaches to planning the nutritional aspects of school meals so that the recommendations for revisions to the Nutrition Standards and the Meal Requirements may be effectively incorporated into the requirements for the meals.
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Key Terms

  • nutrition standards
  • school meals
  • school lunch
  • breakfast programs
  • developing recommendations

  • school meal
  • school food
  • meal programs
  • nutrient intakes
  • proposed approach

  • national school
  • food costs
  • food authorities
  • excessive energy
  • dietary guidelines

  • dietary reference
  • indirect costs
  • saturated fat
  • calorie levels
  • reference values

  • energy intake
  • dietary guidance
  • food service
  • proposed criteria
  • affect menu

  • promote excessive
  • menu items
  • current dietary
  • food subgroups
  • nutrient standards


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