1. FOOD SERVICE TRAINING PART 3: NATIONAL SCHOOL LUNCH PROGRAM
By Mare’t Upton

2. Overview
At the end of the presentation, you will successfully be able to:
Understand what the NSLP is and what it provides;
Know the requirements of the NSLP;
Know the basics of reimbursement for the schools;
Understand the nutritional requirements that come with NSLP

3. What is the NSLP?
The National school Lunch Program is a federally assisted meal program that assists schools and other agencies in providing nutritious meals to children at a low cost.
It was established under the National School Lunch Act that was signed by President Harry Truman in 1946.
It provides meals to more than 31 million children each day.
95% of schools participate in NSLP

4. How does it work?
Schools that choose to participate in the NSLP get cash subsidies and USDA foods for each meal they serve. In return, they must serve lunches that meet FDA guidelines and must offer free or reduced price lunches to the children that are eligible.

5. Eligibility
Any child at a school can participate in the National School Lunch Program. Children from families that are at or below 130% of the poverty level are eligible for free meals. Those between 120% and 185% are eligible for reduced-price meals, for which students can be charged no more than 40 cents.
Children from families with incomes over 185% of poverty pay a full price.

6. Eligibility Guidelines

7. Nutritional standards
More fruits and vegetables, including weekly servings of leafy greens, red/orange vegetables and legumes (Students must take at least one serving!)
More whole grains
Fat free or 1% milk
Age-appropriate limits on:
Calories
Portion size
Sodium
Trans and saturated fat

8. Fresh fruits and vegetables
Whole grains
Reduced or zero TransFats
Salads and salad bars
Lowfat dairy items
Baked items rather than fried
Healthy cooking/prep techniques
Milk – Fat free or 1%
Vegetables – From jicama to fresh carrots
Fruit – Everything to locally grown apples
Grains – Whole grain breads and brown rice
Protein – lean meats and beans

9. Nutritional Requirements for SBP and NSLP

10. Fruits LUNCH MEAL PATTERN Grades K-5 Grades 6-8 Grades 9-12
Amounts food per week (minimum per day)
Fruit (cups)
2.5 (0.5)
5 (1)
May select rom fresh, frozen without added sugar, canned in juice/light syrup or dried fruit options - no more than half the offerings may be in the form of juice -100% juice only
-1/4 cup dried=1/2 cup fruit

11. Vegetables LUNCH MEAL PATTERN Grades K-5 Grades 6-8 Grades 9-12
Amounts food per week (minimum per day)
Vegetable
3.75 (0.75)
5 (1)
Dark Green
0.5
Red Orange
0.75
1.25
Beans/Peas
Starchy
Other

12. Grains LUNCH MEAL PATTERN Grades K-5 Grades 6-8 Grades 9-12
Amounts food per week (minimum per day)
Grains (oz)
8-9 (1)
8-10 (1)
10-12 (2)
- At least ½ of grains offered during the week must be whole grain-rich -Grain based Desserts -only two creditable grain-based desserts allowed at lunch per school week.

13. Meats/Meat Alternatives
LUNCH MEAL PATTERN
Grades K-5
Grades 6-8
Grades 9-12
Meal Pattern
Amounts food per week (minimum per day)
Meat (oz)
8-9 (1)
9-10 (1)
10-12 (2)
-Daily and weekly requirements for lunch only
-Tofu and Soy yogurt will be allowable as a meat alternative

14. Milk LUNCH MEAL PATTERN Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern
Amounts food per week (minimum per day)
Milk (cups)
5 (1)
5(1)
-Allowable milk options: - fat Free (unflavored or flavored) - low fat (unflavored) - fat free or low fat (lactose free)
- Must offer at least two choices

15. Benefits of School Lunch
USDA research indicates that children who participate in School Lunch have superior nutritional intakes compared to those who do not participate.
Healthy eating at school correlates with higher test scores and less absenteeism

16. References
Food and Nutrition Service (FNS), USDA. Nutrition standards in the national school lunch and school breakfast programs. Final rule. Federal Register. 2012;77(17):
Thaler RH and Sunstein CR. Nudge: Improving Decisions about Health, Wealth, and Happiness. Yale University Press: New Haven, CT, 2008.
Dietary Guidelines Advisory Committee. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010, to the Secretary of Agriculture and the Secretary of Health and Human Services. Agricultural Research Service
USDA, Food and Nutrition Service. School Breakfast Program (SBP). Program Fact Sheet. Accessed 12/18/2013.
USDA, Food and Nutrition Service. National School Lunch Program (NSLP) Program Fact Sheet. Accessed 12/18/2013.