1. Overview of School Meals

2. “School Nutrition” Programs refer to: National School lunch program School Breakfast program Afterschool Snack program Special Milk program Summer Food Service program Food Distribution program If in these programs, the food served must meet USDA requirements. USDA stands for United States Department of Agriculture

3. What should all school meals meet over the course of a week? RDA----recommended daily allowances 1/3 RDA for lunch ¼ RDA for breakfast Calorie Goals---age appropriate Dietary Guidelines for Americans

4. What does RDA stand for? RDAs are amounts of selected nutrients considered necessary for all healthy individuals. RDAs set a general guideline for individuals to follow. They are often amplified recommendations and should be used as a range to guide your intake of nutrients. RDA's should not be fulfilled daily but are meant to be spread out over the course of a few days. It is impossible to get the recommended allowance of every nutrient everyday.

5. Options for Schools for Serving Food: Schools can choose either of the following for their meal planning………. Food based plan- has certain # of servings from all the food groups daily Nutrient based plan- must provide foods that meet the RDA over the course of a week

6. Nutrients Monitored: Calories Fiber Protein Calcium Iron Vitamns A and C Total fat and saturated fat

7. What is saturated fat? A type of fat found in greatest amounts in the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. Saturated fat raises blood cholesterol more than anything else eaten.

8. Important to Realize: Children have energy and nutrient requirements that are higher than adults School menus are designed to meet these needs which means that they are higher in fat and calories than the average adult meal. Also: the menus must meet nutrition requirements over time

9. Menu Planning Options 1.Traditional---food based menu planning ---oldest type ---based on the 4 food groups 1. milk 2. meat 3. bread,grain 4. fruits, vegetables

10. 2.Enhanced food-based ---similar but modeled after the Food Guide Pyramid ---has more fruit/veg and bread/cereal servings than the other

11. 3.Nutrient-based -----based on nutrients not food groups -----must meet 1/3 requirements for lunch and ¼ for Breakfast of the RDA

12. Offer versus Serve ---optional for K-8 ---required for 9-12 High schools must allow students to turn down 2 of the 5 components of the food based menu

13. Civil Rights School foodservices must: --Display the “ justice for all” poster --Never withhold benefits or meals on basis of race, color, national origin, sex, age, or disability --Never withhold meals as a form of punishment --provide meals for children with disabilties

14. --count meals in such a way that there is no identification of students receiving free or reduced lunches. This is confidential.

15. Sanitation and Food Safety Required to have 2 sanitation inspections a year Must be licensed through the Department of Public Health and Human Services and pay a licensure fee each January Schools must have a HACCP (Hazard Analysis and Critical Control Points) plan in place.

16. Planning Healthful Menus Be a role model for healthy eating habits Meet fat standards in menu planning Limit high fat entrees to 2 times a week Use lower fat salad dressings and make reduced fat sauces Offer and promote low fat milk Promote fresh fruit, vegetables, and whole grains

17. Avoid super-size portion desserts and snack items Offer water to students Promote eating breakfast to students Educate students about nutrition Support healthier food and beverage choices throughout the school by means of partnerships with school staff and community members.

18. Assignment: 1. Plan a sack lunch made at home -----what would you pack? 2. Plan 3 days worth of school cafeteria lunches Using a blank sheet of paper: ----on one side of the paper, draw a paper sack or lunch box and draw in the food ----on the other side, draw a school lunch tray and draw in the food for a nutritious lunch ----there should be 3 lunches drawn for the school lunch