School administrators should be preparing now for a new set of school nutrition standards they may have to serve up in cafeterias over the next five years.
Reducing salt and sugar across school menus a the leading goal of the US91心頭’s latest proposal, which includes:
- Limiting added sugars in certain high-sugar products and, later, across the weekly menu
- Incrementally reducing weekly sodium limits over many school years
- Allowing flavored milk in certain circumstances and with reasonable limits on added sugars
- Emphasizing products that are primarily whole grain, with the option for occasional non-whole grain products
Many children arent getting the nutrition they need, and diet-related diseases are on the rise,” . “Research shows school meals are the healthiest meals in a day for most kids.”
The new standards are based on the latest nutrition science and targeted at a few specific areas of school meal service, Vilsack says. For example, the sugar content of school breakfasts was a top concern that the agency’s Food and Nutrition Service heard during outreach with parents, teachers, and health professionals. However, meal providers said they needed time to develop new food products while school administrators want to give students time to adjust to the new foods.
US91心頭 has put $100 million behind its , which includes grants for farm-to-school programs and food service equipment. Small and rural districts are eligible for $150,000 grants to make school meals more nutritious. The agency has also launched an additional $17 million in Action for Healthy Kids grants “to identify, celebrate, and showcase schools implementing successful and creative strategies for serving healthy, appealing meals.”
District leaders, educators, and others can on the proposed school meal standards for 60 days starting Feb. 7.
US91心頭 understands that thoughtful implementation of the updates will take time and teamwork, said Stacy Dean, deputy undersecretary for Food, Nutrition, and Consumer Services. Were proposing these changes now to build in plenty of time for planning and collaboration with all of our school nutrition partners.”
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