National School Lunch Program Analysis

Lowndes County Schools Director of Nutrition says,“The requirements are meant to give children healthier options”(Campbellsville University Online Programs). For the first time in 15 years the government has put a drastic meal change in place in public schools. Many individuals believe these changes aren 't for the best. Two of every three americans are overweight or obese, therefore the government decided to start controlling school lunches through a fantastic program called the National School Lunch Program. The new standards align school meals with the latest nutrition science and offer a variety of food choices.
The program was established under the National School Lunch Act, signed by President Harry Truman in 1946. One of the main goals

It provides foods to be served in school breakfast, school snack programs, and other child nutrition programs. The value States receive in USDA Foods is based on a formula that multiplies the number of lunches claimed during the previous year by a per meal rate, which is adjusted annually for inflation. Every dollar’s worth of USDA Foods used in a school menu frees up money that would otherwise be spent on commercial food purchases. As school districts face ever tightening budgets, USDA Foods have become a valuable resource to keep local food service budgets in the black. The Federal government’s large volume purchasing power is an important factor in maintaining school food service budgets because it may allow the procurement of food at a lower unit cost than if a school were purchasing equivalent commercial foods on its own.
On an average day, USDA Foods make up between 15 and 20 percent of the products served as part of the school lunch. The remaining 80 to 85 percent is purchased from commercial markets using the extra the cash assistance to provide the USDA. The funds provided by State and local governments are student payments that reduce the price and paid lunches, catering activities, and other funds were and are being earned by or provided to the school food

It also reduces the levels of sodium, saturated fat and trans fat in school meals, and meet the nutrition needs of school children within their calorie requirements. The proposed rule was to provide high in nutrients and low in calorie meals that better meet the needs of school children and protect their health. It also allows schools to use fresh, frozen, and canned products to meet the vegetable requirement. Schools have access to nutritious vegetable choices through USDA Foods. USDA Foods offers only reduced sodium canned vegetables at no more than 140 mg of sodium per half-cup serving. Schools also have the option to order frozen vegetables with no added salt, including green beans, carrots, corn, peas, and sweet potatoes.
The meat alternate requirements must offer at least a minimum amount of meat daily, 2 oz eq. for students in grades 9–12, and 1 oz eq. for younger students, and provide a weekly required amount for each grade. Offering a meat alternate daily as part of the school lunch supplies protein, B vitamins, vitamin E, iron, zinc, and magnesium to the diet of childrens meals. Menu planners are encouraged to offer a variety of protein foods; seafood, and poultry, beans and peas, fat-free and low-fat milk products, and unsalted nuts and seeds, to meet the meat/meat alternate