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NATIONAL SCHOOL LUNCH PROGRAM
By:
Pam, Jen, Kassandra and Allie
WHAT IS THE NATIONAL LUNCH PROGRAM?
The National School Lunch Program (NSLP) makes
it possible for all school children in the United
States to receive a nutritious lunch every school day.
The only people who will know your child is
receiving benefits are the nutrition staff. Children
receiving free or reduced-price meals are not
identified to other students or adults.
VIDEO CLIP
http://www.youtube.com/watch?v=_X-
5mk3BcfM
PROBLEM
Anywhere from 10 to 35 percent of schools did not
supply students with low-fat lunches.
Just over 11 percent of the children were
overweight in kindergarten, and 17 percent were
overweight by the time they'd reached third grade.
HISTORY
The Lunch program became a federal project in
1936. In 1946 the program was a federally funded
program. The law expanded from free lunches to
reduced breakfast prices, milk, snack and summer
meals for some students.
ELIGIBILITY AND ENROLLMENT
Children can be enrolled in the school lunch
program in two ways. Parents can apply for the
program by submitting information about their total
household incomes through a simple application the
school district provides
TRENDS IN SCHOOL LUNCH SPENDING AND PARTICIPATION
Source: U.S. Department of Agriculture
S. Department of Agriculture
HEALTH AND NUTRITION
The school lunch program includes nutrition requirements
for all subsidized meals. Despite these benefits, the safety,
cost, and health of meals served by the school nutrition
programs have come under some scrutiny.
Limited funds for school meals are negatively affecting
any advances, especially as food prices rise. As of 2009, less
than a third of schools even met existing nutrition
requirements.
FOOD QUALITY
-Food is often highly processed, made in factories and
shipped to school kitchens in bags, cans and boxes. Few
school lunches include fresh fruits or vegetables.
-As costs and usage increased, the school lunch
program faced the challenge of buying huge quantities
of food at low prices, which reduced quality.
MAKING IMPROVEMENTS
-The transition to healthier meals in schools has
been slow and difficult because it requires a major
cultural shift and it costs more money. It will take
many years to halt the obesity epidemic and
overhaul the way we feed our children at school and
at home.
SCHOOL LUNCHES VS. FAST FOOD
-The U.S. Department of Agriculture says the meat
it buys for the National School Lunch Program
"meets or exceeds standards in commercial
products.“ This isn’t always the case.
-In the past three years, the government has
provided the nation's schools with millions of pounds
of beef and chicken that wouldn't meet the quality or
safety standards of many fast-food restaurants.
LOWER FOOD COST
Work closer with the distributors
Food service workers need to get
to best price point and top quality
food.
Work with the farms in the
community
Bring in fruits and vegetables that
are grown close to the school.
Work with the governments
federal funded food programs
Raise the cost of competitive
foods and bring in vending
machines.
The school will need to
implement rules that need to
be followed to qualify for these
programs.
Change staff work schedules
and use part-time employees.
The school will not need to
pay benefits or vacation pay.
Raise the cost of a la carte
items
ACTION PLANGet the students involved.
Meal planning, working in the
cafeteria, learning life skills and
critical thinking.
Join a task force or a nutrition
committee
Seek out like minded people to raise
the schools food I.Q. Teachers, students
and administrators can all be included.
Plant a school garden
Garden based learning improves
student motivation
Increases the consumption
of fruits and vegetables
Improves the understanding
of science concepts
Fundraising
Work with the school
Buy a Lunch – website
where you can buy a lunch for
any student.
Work with local businesses
CONCLUSION
The school lunch program faces many challenges
that they need to overcome every day. First the
school needs to know about proper nutrition and
have well educated staff able to serve it. Next they
must have student participation to prevent plate
waste and last but not least the school must have a
low food cost because every year the administrators
and the food service workers struggle to keep the
budget balanced.
SOURCES
http://
health.usnews.com/health-news/family-health/childrens-hea
lth/articles/2009/03/04/school-lunches-too-fatty-and-sugary-
critics-say?PageNr=2
http://
febp.newamerica.net/background-analysis/federal-school-n
utrition-programs
http://
www.usatoday.com/news/education/2009-12-08-school-lunc
h-standards_N.htm
http://
www.koreatimes.co.kr/www/news/opinon/2011/10/198_940
68.html