This post was submitted from the VBCPS Office of Food Services, which is overseen by Dr. John Smith, director.

On Jan.26, 2012, the USDA released its final rule for defining the new nutrition standards and meal pattern requirements for School Nutrition Programs.

Overall, the regulations require all schools participating in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) to serve more fruits, vegetables and whole grains while limiting sodium and calories. Beginning with school year (SY) 2012-2013, new nutrition standards for school meals have been followed by all schools within VBCPS. With these restrictions in mind, the Office of Food Services strives to provide students with added quality to increase the appeal of the new standards.

The Department of Food Services staff recognizes that food that looks good help student customers want to eat and appealing food perks up the appetite. Also, students perform better in school when they have a nutritious meal.

Wendy Woolard, cafeteria supervisor, Kelly St. Clair, cafeteria supervisor, Dr. John Smith, director of Food Services, and Diana Shockley, coordinator of operations, showcase new food options.

In line with the VBCPS Office of Food Services Mission; To provide students quality, nutritious meals at affordable prices, we recognize that the quality of our menu, product and consistency in delivery are key to customer satisfaction. The new calorie restrictions under the Healthy Hunger Free Kid Act promote modest portions for students at all school levels.  With both quality and calorie restrictions in mind, VBCPS Food Service Staff developed new salads and sandwiches which are available to staff at all schools and to students at the HS level.  The Office of Food Services continues to work with federal regulations with the underlying goal of keeping our students nourished so that they can have a productive school day.

Some key Points of the USDA Changes include:

1. Implementation timeline for lunch is effective SY 2012-2013 and breakfast effective SY 2013-2014.
2. Only one menu planning option – Food Based Menu Planning. There will be minimum and maximum calorie levels for grades K-5, 6-8, and 9-12 as well as daily minimum and weekly averages for meat/meat alter-natives and breads/grains.
3. Fruit and vegetable components will now be two separate groups and there are specific categories of vegetables required (i.e., dark green vegetables, orange vegetables and legumes).
4. Sodium targets will be phased in beginning in SY 2014-2015 until the final target is implemented in SY 2022-2023.

 

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