Essay On School Lunch Program

Define the topic (what it is, why it is important, who is affected, etc); 1000 words
The National School Lunch Program was established in 1946 under the National School Lunch Act, signed by President Harry Truman. The federally assisted meal program was established as a "measure of national security, to safeguard the health and well-being of the Nation's children and to encourage the domestic consumption of nutritious agricultural commodities." It provides nutritionally balanced, low-cost or free lunches to children each school day as the USDA administers the program at the Federal level. At the state level, state education or agricultural agencies administer the program through agreements with school food authorities. Children from families with incomes at or below 130% of the poverty level are eligible for free meals. Those with incomes between 130-185% of the poverty level are eligible for reduced‐price meals
Key issues:
This school lunch program now offers children a variety of healthy and beneficial foods. These now include beginning this year, 2014-15, all grains offered must be whole grain-rich, No more than ½ fruit offerings can be from juice, 100% juice only, must meet requirements for individual categories (dark green, red/orange, beans/peas, starchy and other each week) and only low-fat non-flavored milk. In addition, lunches have a minimum of 2 oz. eq. daily for 9-12 and minimum 1 oz. eq. daily for younger students 8-10 oz./ week K-5, 9-10 oz./ week 6-8, 10-12 oz./week 9-12 of meat or meat substitutes. This school lunch program now monitors calorie goals, sodium intake and fat intake for each age group. Calorie Range for Age-Grade Groups: 550-650 kcal (K-5), 600-700 kcal (6-8), 750-850 (9-12) Sodium: <640 (K-5), <7...

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...ints of hunger. For the kids who need additional calories, schools are starting to create after-school snack and supper programs. Students are also encouraged to try the new menu items in hopes of getting them away from the old favorites served in the past, which may have less to do with taste and more to do with familiarity. Food service staff can attend trainings to learn how to season food without salt, how to lower the fat content in meals, and teachers, parents, and others involved with students can model healthy eating. To help encourage this program among children, schools can involve students in menu planning and conduct taste tests to figure out student preferences and expose students to new foods. These options will encourage students to eat the healthy lunches, thereby helping to reduce plate waste and benefitting the children eating these healthy meals.