New Dietary Guidelines Pose Challenges for School Meal Programs
School meal programs across the nation might face significant changes as federal dietary guidelines evolve. The recent updates emphasize protein intake and full-fat dairy while discouraging highly processed foods. Implementing these changes, however, is not straightforward for schools.
“It is a puzzle essentially,” noted Lori Nelson from the Chef Ann Foundation, which advocates for scratch cooking in schools. “When you think about the guidelines, there’s so many different pieces that you have to meet. You have to meet calorie minimums and maximums for the day and for the week. You have to meet vegetable subgroup categories.”
Districts receiving federal funding through programs like the National School Lunch Program must adhere to standards set by the Department of Agriculture (USDA), which are influenced by the Dietary Guidelines for Americans. The latest guidelines, announced in early January, could significantly alter school meal planning.
Reducing Processed Foods in School Meals
Processed foods, integral to many school menus, often contain high levels of added sugars and salt. Foods like mac and cheese, pizza, and packaged sandwiches are staples in school cafeterias, but new guidelines suggest reducing such items.
Nelson explained, “Many schools were built 40-plus years ago, and they were built to reheat food. So they weren’t built as commercial cooking kitchens.” Despite this, schools have made strides in reducing sodium and sugar with the help of food companies.
Diane Pratt-Heavner from the School Nutrition Association highlighted that further reductions would require food companies to adjust recipes and schools to prepare more meals from scratch. However, “You cannot go from serving heavily processed, heat-and-serve items to scratch cooking immediately,” Nelson cautioned, emphasizing the need for better equipment and more funding.
Emphasis on Protein: A Costly Adjustment
The new guidelines prioritize protein, urging its inclusion in every meal. This could lead to changes in school breakfast standards, where protein is currently not mandated.
Pratt-Heavner warned, “Protein options … are more expensive than grain options,” suggesting that additional funding would be necessary should schools be required to serve protein-rich breakfasts.
Whole Milk’s Role in School Nutrition
The guidelines also promote whole fat dairy, marking a shift from the previous focus on low-fat options. Recent federal legislation allows schools to serve reduced-fat and full-fat milk, exempting milk fat from saturated fat limits.
This legislative change means schools can now offer whole milk without worrying about exceeding fat limits, providing more flexibility in meal planning.
Implementation Timeline for Schools
Despite the announcement of new guidelines, changes in school meal programs will not be immediate. Pratt-Heavner explained that the USDA’s regulatory process is gradual, with public commentary and final rule drafting required before implementation.
“The current school nutrition standards that we’re operating under were proposed in February 2023, finalized in April 2024,” she said, indicating that actual changes in school menus might not occur until subsequent years.
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This article was originally written by www.npr.org
