The mention of school lunch conjures up all sorts of images. Whether it is a wonderful memory of a cafeteria staff person or a favorite meal enjoyed with friends, we all remember the time spent in the school cafeteria. The National School Lunch Program was established in 1946 to provide students access to nutritionally balanced meals. The U.S. Department of Agriculture, or USDA, continues to fund the program and to ensure that healthful lunches are affordable to all.
Thanks to the USDA's Healthy, Hunger-Free Kids Act of 2010, school meals look a lot like MyPlate, the government's roadmap for nutritious eating. MyPlate creates a common language for school nutrition professionals and students and the accompanying visual helps school children connect to the food they see on their plates. Here's what you need to know about today's school lunch programs.
Who Makes the Rules?
Regulations regarding what kinds of foods schools should serve to students are prescribed by the USDA, and each state administers the program. In 2008, the Institute of Medicine reported that children who ate school lunches consumed few fruits and vegetables and high amounts of saturated fat and sodium. The concerning state of affairs prompted changes in the program. The 2010 Healthy, Hunger-Free Kids Act mandated updates to the meal prescriptions, which include more fruits, vegetables and whole grains, fewer calories and less sodium.
Times Are Changing
Indeed, it does seem that despite initial resistance to updates in the program by some foodservice directors, parents and especially students, the tide of public opinion has gradually changed. A study published in the journal Childhood Obesity found that 70 percent of elementary school leaders said students had warmed up to the new lunches and generally liked them. According to Wesley Delbridge, RDN, a spokesperson for the Academy of Nutrition and Dietetics who also is the director of a school food and nutrition program in Arizona, healthier eating is reaching all demographics of students now. "More and more parents are paying attention to food ingredients and how things are made, with a focus on consuming more fresh fruits and vegetables," he says. "School nutrition programs, such as my own, even have their own apps showing nutrition facts and ingredients lists for everything served in the cafeteria."
The National School Lunch Program is touted as an important public effort to prevent obesity and improve children's eating habits, but does it deliver?
"As school nutrition programs continue investing in healthier foods, they also need to invest in technology and communication methods for use with parents and caregivers," he says. "The more effort parents see from nutrition programs, the more they will begin to trust the school lunch."
A Bigger Focus On Fruits And Vegetables
Potentially the most powerful MyPlate message is advice to fill half your plate with fruits and vegetables at each meal. Schools serve fruit every day at breakfast as well as a fruit and a vegetable at lunch. School nutrition professionals understand that increasing the amount of fruits and vegetables on the menu doesn't always mean kids will eat more of them. Schools are becoming more strategic about serving produce in ways that will increase kids' interest and consumption. That means slicing fruit and vegetables into bite-sized pieces and serving them with dips, tossing fruit into yogurt parfaits, and mixing vegetables into side dishes such as brown rice, grain salads and roasted potatoes.
Grains Are A Whole Lot Healthier
In keeping with MyPlate's message to make at least half of all grains whole, schools are working with suppliers to boost whole grains in bread, tortillas, pizza crust and pasta. They also are incorporating more whole-grain flour into baked goods such as muffins and pancakes.
Protein Slims Down
Most school-aged kids need 4 to 6½ ounces of protein each day. To keep it heart-healthy, MyPlate encourages fish, skinless chicken and lean meat as well as plenty of plant-based protein. That means more oven-baked fish nuggets, chicken teriyaki, and beef and bean burritos on whole-wheat tortillas. When it comes to plant-based protein, schools are getting creative — they're offering options such as tofu stir-fries and bean burgers and tacos.
Milk Got A Makeover
MyPlate isn't just about what's on the plate. Drinks count too. That translates to low-fat milk and plenty of it. Previously, only about a third of schools provided exclusively low or non-fat milk. Now schools are offering 1percent milk, fat-free milk and fat-free chocolate milk. To help kids get even more of the bone-building calcium they need, schools also are jumping on the growing popularity of low-fat yogurt, serving up low-fat yogurt cups and parfaits and even yogurt-based dips.
Getting Financial Assistance
If you're having trouble paying for your children's lunch, your family may be eligible for free or reduced cost lunches through the USDA. Income eligibility guidelines can be found on the USDA's website. If your family meets the income guidelines and you have not yet filled out an application, be sure to request one from the school. If your child has medical or other special dietary needs, talk to the school foodservice director about accommodations. Want to know more about what's happening in your child's school? Get to know your foodservice and nutrition staff!