Vegetable Requirements Decrease in amount of starchy vegetables
such as potatoes. Increase serving size from cup to 1 cup. During
the week there has to be servings of a variety of colored
vegetables such as; dark green, red/orange, available to
students.
Slide 3
Calorie Content of Meals Grade K-5 range 550-650 kcal Grades
6-8 range 600-700 kcal Grades 9-12 range 750-850 kcal
Slide 4
Increase in Whole Grains Make at least half of grains served
whole. Brown rice replaces white. Whole Wheat pasta will replace
white pasta. Sandwiches will be served on Whole Wheat bread.
Slide 5
Dairy Requirements Milk serving will stay at 1 cup. 1% or fat
free milk flavored or unflavored only. Many schools are doing away
with flavored milk.
Sodium Restrictions Over the next ten years there will be a
sodium restriction on school lunches. An average high school lunch
now contains around 1,600 milligrams of sodium.
Slide 8
Hot Food Service
Slide 9
Information Table
Slide 10
Veggie Bar
Slide 11
References Bettina Elias Siegel. USDA Announces New Proposed
School Food Regulations. The lunch tray Web Cite. Available at:
http://www.thelunchtray.com/usda-announces-new-proposed-school-food-
regulations/. Published January 13,2011. Accessed November 8, 2012.
USDA. Nutrition Standards in the National School lunch and School
Breakfast Programs. USDA Web Cite. Available at
http://usda.gov/cnd/Governance/Legislation/nutrition standards.htm.
Last modified October 26, 2012. Accessed November 8,
2012.http://usda.gov/cnd/Governance/Legislation/nutrition
standards.htm USDA. Healthy Eating Tips. USDA MyPlate Web Cite.
Available at http://www.choosemyplate.gov/healthy-eating-tips.html.
Accessed November 8, 2012.
http://www.choosemyplate.gov/healthy-eating-tips.html. Accessed
November 8
