Putting together a school meal isn’t easy. “It is a puzzle essentially,” said Lori Nelson of the Chef Ann Foundation, a nonprofit that promotes scratch cooking in schools.
“When you think about the guidelines, there’s so many different pieces that you have to meet. You have to meet calorie minimums and maximums for the day and for the week. You have to meet vegetable subgroup categories.”
This diagram shows foods arranged in the shape of an inverted pyramid. The top-right corner is labeled “Vegetables & Fruits” and shows foods such as carrots, a pear and a bag of frozen peas. The top-left corner is labeled “Protein, Dairy & Healthy Fats” and shows foods such as a cheese wedge, a steak, a carton of whole milk and a slice of salmon. The bottom corner is labeled “Whole Grains” and shows grains of oatmeal, a bowl of porridge and a loaf of bread.
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