Rockingham County Schools Food & Nutrition Service Participation in National School Lunch & Breakfast Programs Current and Proposed Meal Requirements USDA Commodities Wellness Policy Future Direction

What is the National School Lunch Program? A federally funded meal program Operated in close to 100,000 schools and child care institutions Over 28 million lunches served daily The National School Lunch Act of 1946 created the modern lunch program The NSLP is administered through the Food and Nutrition Service of USDA at the federal level and through the Department of Education at the state level in Virginia Average RCPS Participation Rate of 72%

What is the National School Breakfast Program? Also a federally funded meal program Operated in more than 80,000 schools and institutions Over 10 million breakfasts served daily Started as a pilot program in 1966, made permanent in 1975 Began in RCPS in 1989 Offered in all 23 Rockingham Schools Average RCPS Participation Rate of 20%

Current Nutritional Requirements Lunches served must contain at least 1/3 of the RDA for calories, protein, iron, calcium, vitamin A, and vitamin C over a week’s time Breakfasts served must contain at least ¼ of the RDA for these nutrients Adherence to the 2000 Dietary Guidelines For Americans (fat and saturated fat)

UPDATING THE MEAL PATTERN Congress re-authorized-2010 Recommended Dietary Allowance (RDA) will be replaced by Dietary Reference Intake (DRI) 32% of children ages 6-19 are overweight or at risk Several ancillary groups pushing to update science-based nutritional standards for school lunch: Let’s Move American Heart Associaton Institute of Medicine Healthier US Challenge (USDA) School Nutrition Association

School Meal Program Perfect Storm School meal standards not in compliance with 2010 Dietary Guidelines (Sodium level just one challenge) Healthy food costs more and generally not well accepted In Rockingham, 39% eligible for free/reduced 47% of RCPS student lunches served are to students eligible for free/reduced price Despite “entitlement” status, federal reimbursement status uncertain (can’t afford to fund healthy initiatives) Feds now requiring districts to increase student “paid” lunch price

New Meal Pattern USDA developed proposed pattern last March (in compliance with DGA) USDA received 130,000 comments (mostly encouraging slow change) Congress recently deemed pattern to be “over reach” and recognition that FEDS and local districts couldn’t afford Despite – USDA to issue final pattern in January 2012 (likely implementation for 2013-2014) Very uncertain about what it will include

What to Expect? Increase in fruit at breakfast Increase in protein at breakfast Increase in dark green/yellow veggies at lunch Increase in fruit at lunch Increase in “Whole Grains” Decrease in Sodium Calorie limits Slight decrease in bread servings

Lunch Meal Pattern Weekly (Daily Minimum) Elementary Middle High Meat 8-10oz (1) 9-10oz (1) 10-12oz (2) Fruits 2.5c (.5) 5c (1) Vegetables 3.75c (.75) Dark Green .5c Yellow Legumes Starchy 1c (max) Grains 12-13oz (2) Milk (0%, 1%) 5c (1)

Sodium Breakfast Targets: Elem 430mg Middle 470mg HS 500mg Lunch Targets: Elem 640mg Middle 710mg HS 740mg Current Example: Chicken Nuggets: 650 mg Salad w/ Dressing: 120 mg WW Hot Roll: 142 mg Margarine 5 g Cup: 35 mg Apple: 3 mg Chocolate 1% Milk: 200 mg One Catsup Packet: 100 mg TOTAL 1,250 mg

If you build it, will they come?

Success at Linville-Edom Named as Healthier US Challenge School Received Gold Award Recognized locally and at White House reception Only school in Valley to achieve Centers around menu alternatives that include increase in: dark green and yellow veggies, fresh fruits, whole grains, and legumes Has structured nutrition education and activity level components

DESPITE OUR FEARS, THE FUTURE IS BRIGHT

In Preparation…. RCPS has made the following changes over the past few years: More whole grain breads and “fiber enhanced” breads are served Fresh fruits and vegetables are served more often Milk over 1% milk fat not offered A la carte snack foods sold have no more than 300 calories per serving Fried foods are not offered Par-fried potato products that are baked are offered once/week maximum Ice cream is sold only once a week to elementary students Lowering sodium levels Total fat and saturated fat levels reduced

Factors Affecting Menu Planning Meal Requirements Nutritional content Student preferences Food costs Commodity foods available Seasonal items Availability of foods from vendors Labor issues Input from parents and staff

Did You Know? 122 FNS staff members, all of whom receive extensive food safety training 10,650 meals/day with 14.5 meals/labor hour Food cost is approximately $1.10 per meal representing 40% of total revenue FNS has separate budget that is “self supporting” including: salaries, benefits, equipment, repairs, parts, computers, etc Reimbursement revenue provides 48% of FNS budget

Free/Reduced Meals An application for free or reduced meals is given to all students each school year. Families with income at or below 130% of poverty level qualify for free meals ($29,000 or less per year for a family of 4) Families with income between 130 and 185% of poverty level qualify for reduced price meals ($0.40 for lunch and $0.30 for breakfast) (up to $41,350 per year for a family of 4) 39% students currently eligible for free or reduced meals

Commodity Foods USDA surplus foods available to schools Includes meats, cheese, grains, fruits and vegetables Now includes low sodium and low fat items as well as fresh fruits Schools receive $0.21 in commodity dollars for each student lunch served (amounts to $300,000 commodity dollars/year)

RCPS Wellness Policy Required by federal law Includes nutrition education Prohibits the sale of food and beverages to students throughout the school day (except FNS) Encourages teachers to refrain from using food as reward and withholding PE as punishment Discourages frequent class parties that involve food Encourages increased activity

What did the carrot say to the wheat? Lettuce rest, I'm feeling beet. - Shel Silverstein

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