school lunch
School Lunch Basics National School Lunch Program 1. What is it? A Federally assisted meal program operating in over 101,000 public and non-profit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunch to more than 31 million children each school day. The Food and Nutrition Service (FNS) administers the program at the Federal level. At the State level the National School Lunch Program (NSLP) is usually administered by State education agencies, which operate the program through agreements with school food authorities. A breakfast program is also available. This began as a pilot project in 1966, and was made permanent in 1975. 2. How does it work? Generally, public or non-profit private schools in grades K-12 can participate in the program. School districts and independent schools that choose to participate get cash subsidies and donated commodities from the U.S. Department of Agriculture (USDA) for each meal they serve. In return, they must serve lunches that meet Federal requirements, and they must offer free or reduced price lunches to eligible children. School food authorities can also be reimbursed for snacks served to children through age 18 in after-school education or enrichment programs. 3. What are the nutritional requirements for school lunches? School lunches must meet the applicable recommendations for the Dietary Guidelines for Americans, which recommend that no more than 35 percent of an individual’s calories come from fat, and no more than 10 percent from saturated fat. Rules also establish a standard for school lunches to provide one-third of the Recommended Dietary Allowances of protein, Vitamin A, Vitamin C, iron, calcium and calories. Every school lunch includes 5 choices: - Milk (fat free or 1 percent) - Fruit - Vegetable - Grains - Meat or meat alternate School lunches must meet Federal nutrition requirements. But decisions about specific foods to serve as well as how they’re prepared are made by local school food authorities. Federal nutrition standards for school meals are currently being updated. In January 2011, the USDA released proposed nutrition standards. These include new calorie and sodium limits, larger fruit and vegetable serving sizes, and requirements to expand the variety of vegetables served in schools each week. The standards will be finalized in 2012.
8500 Normandale Blvd., Bloomington, MN 55437 • 1-877-302-7426 • livesmartschools.org SFP411-179 Letterhead.indd 15
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4. Are school meals safe? School nutrition professionals are responsible for the safety of school children. Through strict food safety procedures and staff training, school nutrition professionals maintain superior safety records while providing nutritious meals to millions of children each day. Some of the steps schools take to ensure their meals are safe include: - Taking at least 2 internal temperatures from each batch of food being cooked - Maintaining records of cooking, cooling, and reheating temperatures in the food preparation process – the basis for periodic reviews of the overall food safety program - Pre-chilling all salad ingredients to help maintain cold food temperatures - Preheating transfer carts before food is transported 5. Why should students be encouraged to eat school meals? - Providing students with their choice of milk, fruits and vegetables, and grains and proteins, school meals are a great value and a huge convenience for busy parents - A healthy eating environment teaches children good nutrition and the elements of a proper diet, which can have positive effects on children’s eating habits and physical well-being throughout life - Research shows that when children’s nutritional needs are met, they are more attentive in class and have improved cognitive development. Attendance is also improved, and they have fewer disciplinary problems - Properly nourished children more actively participate in the education experience, which benefits them, other students, and the entire school community 6. Don’t school meals contain processed foods? What have been know as “processed foods” are increasingly being prepared with healthier ingredients, as well as less fat, sodium, and sugar. - Pizzas are increasingly made with whole grain crusts, low-sodium sauce, and reduced fat cheese - Chicken nuggets regularly use whole grain breading and are baked rather than fried - French fries are often made without trans fats, and baked instead of fried – and many schools are now serving baked sweet potato fries 7. My school has vending machines – are the foods sold in these machines subject to the same rules as school meals? Currently, foods sold in school vending machines, snack bars and a ` la carte lines are not required to meet federal nutrition standards. However, The Healthy, Hunger-Free Kids Act requires the federal government to create standards for these “competitive foods.” Once these rules are developed, all foods sold in school will be healthy choices. The law does not impact food brought in from home, served at classroom parties or available through school fundraisers, but some schools have established their own restrictions on these items. 8. What are the beverage options with school meals? School nutrition programs offer fat-free or low-fat milk (flavored or regular) with each meal. School meals offer flavored milk as an option because experts agree that to ensure intake of calcium, vitamin D, protein and other nutrients important for growth and development, it is better for children and adolescents to drink flavored milk than to avoid milk altogether. In fact, leading health and nutrition organizations, including the American Academy of Pediatrics, American Health Association, American Dietetic Association, the National Medical Association, and School Nutrition Association, have all expressed their support for low-fat and fat-free milk in schools, including flavored milk. Federal law prohibits the sale of soda in the cafeteria during the school lunch period. State and local rules may further prohibit the sale of soda before or after the lunch period or in other locations on the school campus.
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9. How are school nutrition programs working to make healthy meals kid-friendly? Children can be picky eaters. But school foodservice directors are always working to find new healthy recipes that children are willing to eat. Many conduct student taste tests and involve students in menu planning. Schools and the foodservice industry are making student favorites more healthy, such as serving whole grain pizza with low-sodium sauce and low-fat cheese. Students often don’t even notice the difference. School nutrition programs also work to incorporate culturally appropriate foods into their menus to meet the tastes of their diverse student populations, as well as provide alternative food for students with dietary restrictions and allergies. 10. How do children qualify for free and reduced meals? Any child at a participating school may purchase a meal through the National School Lunch Program. Children from families with incomes at or below 130 percent of the poverty level are eligible for free meals. Those with incomes between 130 percent and 185 percent of the poverty level are eligible for reduced-price meals, for which students can be charged no more than 40 cents. For the time period of July 1, 2010 – June 30, 2011, 130 percent of the poverty level is $28,665 for a family of four; 185 percent is $40,793. Children from families with incomes over 185 percent of poverty pay full price, although their meals are still subsidized to some extent. Local school food authorities set their own prices for full-price (paid) meals, but must operate their meal services as non-profit programs. After-school snacks are provided to children on the same income eligibility basis as school meals. However, programs that operate in areas where at least 50 percent of students are eligible for free or reduced-price meals may serve all of their snacks for free. 11. How much reimbursement do schools get? Most of the support the USDA provides to schools in the National School Lunch Program comes in the form of a cash reimbursement for each meal served. The basic cash reimbursement rates from July 1, 2010 through June 30, 2011, assuming school food authorities served less than 50 percent free and reduced meals during the second preceding school year, are:
Higher reimbursement rates are in effect for Alaska and Hawaii, and for schools with high percentages of low-income students. Schools in which 60 percent or more of the second preceding school year lunches were served free or reduced price receive an additional $.02 reimbursement for each free, reduced price, or paid meal served.
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12. What other support do schools get from the USDA? Schools are entitled by law to receive USDA commodity foods, called “entitlement” foods, at a value of 20¢ for each meal served in Fiscal Year 2010-2011. States select a wide variety of entitlement foods for their schools from a list of more than 180 different kinds of products. Foods available in the Schools/Child Nutrition Commodity Programs include fruits and vegetables; meats; cheese; dry and canned beans; fruit juices; vegetable shortening and vegetable oils; peanut products; rice; pasta products; flour and other grain products. Schools can also get “bonus” USDA foods, as they are available from surplus agricultural stocks. 13. What types of foods do schools get from the USDA? States select entitlement foods for their schools from a list of foods purchased by the USDA and offered through the school lunch program. Bonus foods are offered only as they become available through agricultural surplus. The variety of foods (entitlement and bonus USDA) schools can get from the USDA depends on quantities available and market prices. A very successful project between the USDA and the Department of Defense (DoD) has helped provide schools with fresh produce purchased through DoD. The USDA has also worked with schools to help promote connections with small, local farms who may be able to provide fresh produce. 14. How many children have been served over the years? The National School Lunch Act in 1946 created the modern school lunch program, though the USDA has provided funds and food to schools for many years prior to that. About 7.1 million children were participating in the National School Lunch Program by the end of its first year, 1946-1947. In Fiscal Year (FY) 2009, more than 31.3 million children each day got their lunch through the National School Lunch Program. Since the modern program began, more than 219 billion lunches have been served. Approximately 85 percent of schools participate in the National School Breakfast Program, which serves 10.6 million children daily, or 1.8 billion breakfasts per year. 15. How much does the program cost? The National School Lunch Program cost $9.8 billion in FY 2009. By comparison, it cost $70 million in 1947.
Sources: USDA, SNA
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8500 Normandale Blvd., Bloomington, MN 55437 • 1-877-302-7426 • livesmartschools.org SFP411-179 Letterhead.indd 15
6/30/11 11:14 AM
4. Are school meals safe? School nutrition professionals are responsible for the safety of school children. Through strict food safety procedures and staff training, school nutrition professionals maintain superior safety records while providing nutritious meals to millions of children each day. Some of the steps schools take to ensure their meals are safe include: - Taking at least 2 internal temperatures from each batch of food being cooked - Maintaining records of cooking, cooling, and reheating temperatures in the food preparation process – the basis for periodic reviews of the overall food safety program - Pre-chilling all salad ingredients to help maintain cold food temperatures - Preheating transfer carts before food is transported 5. Why should students be encouraged to eat school meals? - Providing students with their choice of milk, fruits and vegetables, and grains and proteins, school meals are a great value and a huge convenience for busy parents - A healthy eating environment teaches children good nutrition and the elements of a proper diet, which can have positive effects on children’s eating habits and physical well-being throughout life - Research shows that when children’s nutritional needs are met, they are more attentive in class and have improved cognitive development. Attendance is also improved, and they have fewer disciplinary problems - Properly nourished children more actively participate in the education experience, which benefits them, other students, and the entire school community 6. Don’t school meals contain processed foods? What have been know as “processed foods” are increasingly being prepared with healthier ingredients, as well as less fat, sodium, and sugar. - Pizzas are increasingly made with whole grain crusts, low-sodium sauce, and reduced fat cheese - Chicken nuggets regularly use whole grain breading and are baked rather than fried - French fries are often made without trans fats, and baked instead of fried – and many schools are now serving baked sweet potato fries 7. My school has vending machines – are the foods sold in these machines subject to the same rules as school meals? Currently, foods sold in school vending machines, snack bars and a ` la carte lines are not required to meet federal nutrition standards. However, The Healthy, Hunger-Free Kids Act requires the federal government to create standards for these “competitive foods.” Once these rules are developed, all foods sold in school will be healthy choices. The law does not impact food brought in from home, served at classroom parties or available through school fundraisers, but some schools have established their own restrictions on these items. 8. What are the beverage options with school meals? School nutrition programs offer fat-free or low-fat milk (flavored or regular) with each meal. School meals offer flavored milk as an option because experts agree that to ensure intake of calcium, vitamin D, protein and other nutrients important for growth and development, it is better for children and adolescents to drink flavored milk than to avoid milk altogether. In fact, leading health and nutrition organizations, including the American Academy of Pediatrics, American Health Association, American Dietetic Association, the National Medical Association, and School Nutrition Association, have all expressed their support for low-fat and fat-free milk in schools, including flavored milk. Federal law prohibits the sale of soda in the cafeteria during the school lunch period. State and local rules may further prohibit the sale of soda before or after the lunch period or in other locations on the school campus.
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9. How are school nutrition programs working to make healthy meals kid-friendly? Children can be picky eaters. But school foodservice directors are always working to find new healthy recipes that children are willing to eat. Many conduct student taste tests and involve students in menu planning. Schools and the foodservice industry are making student favorites more healthy, such as serving whole grain pizza with low-sodium sauce and low-fat cheese. Students often don’t even notice the difference. School nutrition programs also work to incorporate culturally appropriate foods into their menus to meet the tastes of their diverse student populations, as well as provide alternative food for students with dietary restrictions and allergies. 10. How do children qualify for free and reduced meals? Any child at a participating school may purchase a meal through the National School Lunch Program. Children from families with incomes at or below 130 percent of the poverty level are eligible for free meals. Those with incomes between 130 percent and 185 percent of the poverty level are eligible for reduced-price meals, for which students can be charged no more than 40 cents. For the time period of July 1, 2010 – June 30, 2011, 130 percent of the poverty level is $28,665 for a family of four; 185 percent is $40,793. Children from families with incomes over 185 percent of poverty pay full price, although their meals are still subsidized to some extent. Local school food authorities set their own prices for full-price (paid) meals, but must operate their meal services as non-profit programs. After-school snacks are provided to children on the same income eligibility basis as school meals. However, programs that operate in areas where at least 50 percent of students are eligible for free or reduced-price meals may serve all of their snacks for free. 11. How much reimbursement do schools get? Most of the support the USDA provides to schools in the National School Lunch Program comes in the form of a cash reimbursement for each meal served. The basic cash reimbursement rates from July 1, 2010 through June 30, 2011, assuming school food authorities served less than 50 percent free and reduced meals during the second preceding school year, are:
Higher reimbursement rates are in effect for Alaska and Hawaii, and for schools with high percentages of low-income students. Schools in which 60 percent or more of the second preceding school year lunches were served free or reduced price receive an additional $.02 reimbursement for each free, reduced price, or paid meal served.
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12. What other support do schools get from the USDA? Schools are entitled by law to receive USDA commodity foods, called “entitlement” foods, at a value of 20¢ for each meal served in Fiscal Year 2010-2011. States select a wide variety of entitlement foods for their schools from a list of more than 180 different kinds of products. Foods available in the Schools/Child Nutrition Commodity Programs include fruits and vegetables; meats; cheese; dry and canned beans; fruit juices; vegetable shortening and vegetable oils; peanut products; rice; pasta products; flour and other grain products. Schools can also get “bonus” USDA foods, as they are available from surplus agricultural stocks. 13. What types of foods do schools get from the USDA? States select entitlement foods for their schools from a list of foods purchased by the USDA and offered through the school lunch program. Bonus foods are offered only as they become available through agricultural surplus. The variety of foods (entitlement and bonus USDA) schools can get from the USDA depends on quantities available and market prices. A very successful project between the USDA and the Department of Defense (DoD) has helped provide schools with fresh produce purchased through DoD. The USDA has also worked with schools to help promote connections with small, local farms who may be able to provide fresh produce. 14. How many children have been served over the years? The National School Lunch Act in 1946 created the modern school lunch program, though the USDA has provided funds and food to schools for many years prior to that. About 7.1 million children were participating in the National School Lunch Program by the end of its first year, 1946-1947. In Fiscal Year (FY) 2009, more than 31.3 million children each day got their lunch through the National School Lunch Program. Since the modern program began, more than 219 billion lunches have been served. Approximately 85 percent of schools participate in the National School Breakfast Program, which serves 10.6 million children daily, or 1.8 billion breakfasts per year. 15. How much does the program cost? The National School Lunch Program cost $9.8 billion in FY 2009. By comparison, it cost $70 million in 1947.
Sources: USDA, SNA
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