USDA SCHOOL LUNCH PROGRAM

Why provide school lunch? ‘‘It is declared to be the policy of Congress, as a measure of national security, to safeguard the health and well-being of the Nation’s children and to encourage the domestic consumption of nutritious agricultural commodities and other food, by assisting the States, through grants-in- aid and other means, in providing an adequate supply of food and other facilities for the establishment, maintenance, operation, and expansion of nonprofit school lunch programs.’’

Who qualifies for free or reduced lunch? 130% of poverty = free lunch 130% to185% of poverty = reduced lunch

Who qualifies for free or reduced lunch? Households who receive the following assistance are eligible:  Supplemental Nutrition Assistance Program (SNAP)  Temporary Assistance for Needy Families (TANF)  Food Distribution Program on Indian Reservations (FDPIR)  Or if children are homeless, runaway, migrant, foster children, in Head Start Programs  Citizenship is not a requirement  A completed application must include SNAP, TANF or FDPIR case number or foster care status if applicable.  Households must disclose current income levels.

Participation is on the rise

Who is eating these lunches?

Participants by age group

Racial background of participants

Participants by household demographics

New food plate unveiled June ‘11

Replacing….

Healthy eating guidelines Dietary guidelines are released every 5 years by the USDA and the HHS. They were last published in  Reduce sodium intake to <2,300 mg/day  Consume <10% of calories from saturated fat  Consume <300 mg/day of cholesterol  Limit refined grains and trans fats  Consume alcohol in moderation

Healthy eating guidelines  Increase consumption of vegetables, especially dark, leafy greens  Consume majority of whole grains  Increase intake of reduced and fat-free milk  Increase consumption of seafood  Replaces solid fats with oils  Increase fiber, potassium and vitamin D intake

USDA Minimum Calorie Levels This is a lot of calories!!

New USDA guidelines 2011 Decrease the amount of starchy vegetables, such as potatoes, corn and green peas, to one cup a week. Reduce sodium in meals over the next 10 years. Establish calorie maximums and minimums. For lunch: 550 to 650 calories for kindergarten through fifth grade; 600 to 700 for grades 6 through 8; 750 to 850 for grades 9 through 12. Serve only unflavored 1% milk or fat-free flavored or unflavored milk. Increase the fruits and vegetables kids are offered. A serving of fruit be offered daily at breakfast and lunch and that two servings of vegetables be offered daily at lunch. There must be a serving of each of the following: green leafy vegetables, orange vegetables (carrots, sweet potatoes, summer squash), beans, starchy and other vegetables. Increase whole grains substantially. Minimize trans fat.

School lunch menu comparison

Ideal lunch?

Not so ideal lunch?

What about this lunch? Does eating healthy have to mean eating organic?