National School Lunch & Breakfast Program Standards

Nutritional Standards and Menu Planning

• Dietitian's expertise supports schools in implementing nutritional standards and menu planning for the National School Lunch Program.

School Meals Today

• In 2010, Congress passed the Healthy, Hunger-Free Kids Act (HHFKA).
• HHFKA revised the meal pattern for the National School Lunch Program (NSLP) and School Breakfast Program (SBP).
• Most of the guidelines of the HHFKA have remained in place, though some adjustments have been made.

Goals of HHFKA

• Require School Sponsors to:
  • Increase the availability of:
    • Fruits
    • Non-starchy vegetables
    • Whole grains
    • Fat-free and low-fat fluid milk
    • Lean protein
  • Reduce or control the levels of:
    • Calories
    • Sodium
    • Saturated fat
    • Trans fat
  • Meet nutrition needs within calorie requirements (unstated control).
  • Menu planning involves two levels: planning for the whole food components and analyzing for the nutrients.

Requirements of Meal Planning

• Meals must provide five components:
  • Meat/meat alternates
  • Grains
  • Vegetables
  • Fruit
  • Fluid milk
• Components are similar to, but not the same as, food groups.
• Menus are developed for three age groups:
  • Grades K-5
  • Grades 6-8
  • Grades 9-12
• There is enough overlap between K-5 and 6-8 to plan the same menu for both.

Meat & Meat Alternatives & Grains

• Meat & Meat Alternates:
  • Most protein-rich foods, including meat, tofu, nuts, most dairy, eggs, etc.
• Grains:
  • Grain-based food items, whether whole foods like rice or food products like muffins.
  • 80% of foods used must be whole grain rich.
• Meat/Meat Alts and Grains are measured in ounce equivalents (oz eq).
  • These foods are commonly a mix of ingredients; the oz eq measures only the lean meat or grain in an item.

Vegetables, Fruits, and Fluid Milk

• Vegetables:
  • Includes 5 subgroups of vegetables: dark green, red/orange, starchy, beans & peas, and other.
  • Measured in fractional cups.
• Fruits:
  • Includes whole, cut, juiced, and dried fruits.
  • Measured in fractional cups.
• Fluid Milk:
  • Is only fluid milk, only non-fat and 1%, but can be flavored.
  • Measured in cups/fluid oz.

Complete Meal Components

• All 5 components = Fruits + Vegetables + Grains + Meat/Meat Alts + Fluid Milk
• The amount of each component depends on the grade level.

USDA Lunch Meal Pattern

• Food components and amounts per week (minimum per day) for different grade levels:
  • Fruits (cups):
    • K-5: $2\frac{1}{2}$
    • 6-8: $2\frac{1}{2}$
    • 9-12: 5 (1)
  • Vegetables (cups):
    • K-5: $3\frac{3}{4}$
    • 6-8: $3\frac{3}{4}$
    • 9-12: 5 (1)
  • Dark Green: $\frac{1}{2}$
  • Red/Orange: $\frac{1}{2}$
  • Beans and Peas (Legumes): N/A
  • Starchy: $\frac{1}{2}$
  • Other: $\frac{1}{2}$
  • Additional Vegetables to Reach Total:
    • K-5: $\frac{3}{4}$
    • 6-8: 1
    • 9-12: $1\frac{1}{2}$
  • Grains (ounce equivalents (oz. eq.)):
    • K-5: 8-9 (1)
    • 6-8: 8-10 (1)
    • 9-12: 10-12 (2)
    • OR $1\frac{1}{2}$ cup ($\frac{1}{2}$ cup)
  • Meats/Meat Alternates (oz. eq.):
    • K-5: 8-10 (1)
    • 6-8: 9-10 (1)
    • 9-12: 10-12 (2)
  • Fluid Milk (cups): 5 (1)

Nutrients to Limit

• For School Lunch K-5th grade, 6-8th grades, 9-12th grades , there are 4 Nutrients to Limit:
  • Calories
  • Saturated Fat
  • Sodium
  • Trans Fat

Lunch Nutrients

• Nutrients:
  • Calories:
    • Elementary (Elem): 550 – 650 kcal
    • Middle: 600 – 700 kcal
    • High: 750 – 850 kcal
  • Saturated fat: <10% of calories
  • Sodium goals decrease over time
  • 0 grams trans fat

NSLP and SBP Vegetable Subgroups

• Dark Green:
  • Examples: arugula, beet greens, bok choy, broccoli, kale, spinach, etc.
• Red/Orange:
  • Examples: carrots, chili peppers (red), orange peppers, pumpkin, tomatoes, etc.
• Beans and Peas (Legumes):
  • Examples: black beans, black-eyed peas, garbanzo beans, kidney beans, lentils, etc.
• Starchy:
  • Examples: cassava, corn, green peas, lima beans (green), potatoes, etc.
• Other:
  • Examples: artichokes, asparagus, avocado, beets, Brussels sprouts, cabbage, etc.

USDA Breakfast Meal Pattern

• Food Components and Amount of Food per Week (minimum per day):
  • Fruits (cups): 5 (1) for all grade levels (K-5, 6-8, 9-12)
    • May count toward Fruits requirement.
  • Vegetables: May credit toward Fruits requirement.
  • Grains (oz. eq. unless otherwise indicated):
    • K-5: 7-10 (1)
    • 6-8: 8-10 (1)
    • 9-12: 9-10 (1)
    • May substitute for Grains up to 3 times per week.
      • $\frac{1}{2}$ slice/serving OR $1\frac{1}{2}$ cup ($\frac{1}{4}$ cup)
  • Meats/Meat Alternates (oz. eq.):
    • May credit toward Grains requirement if at least 1 oz. eq. of Grains is offered.
  • Fluid milk (cups): 5 (1) for all grade levels (K-5, 6-8, 9-12)