- School meals are well-balanced, healthy meals that are required to meet science-based, federal nutrition standards.
- No more than 30% of calories can come from fat, less than 10% from saturated fat
- Lunches must provide 1/3 of Recommended Dietary Allowances of protein, vitamins A and C, iron and calcium (Breakfasts must provide 1/4 of RDA for these nutrients)
- School meals are served in age-appropriate portion sizes
- Every School Lunch Includes five great choices that add up to a great value:
- Milk – Fat free or 1% – flavored or regular
- Vegetables – From jicama slaw to fresh carrot sticks
- Fruit – Everything from kiwi to locally grown apples; often fresh
- Grains – More whole grain items like rolls or sandwich bread
- Meat or meat alternate –White meat chicken, bean chili, lean beef
- Federal nutrition standards for school meals are currently being updated. In January 2011, the US Department of Agriculture released proposed nutrition standards including 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. As you can see from Tray Talk’s Success Stories, schools are already working toward these goals. However, with the new standards expected to increase the cost of preparing school lunches by 15 cents per meal and breakfast by 51 cents per meal, many schools will require additional support to cover increased food, equipment and labor expenses.
Healthy School Meals
Turkey & Cheese Sandwich with Whole Grain Bread
Grains (increasingly whole grain items) and lean protein sources are served in age-appropriate portions that limit fat and saturated fat.
