National School Lunch Program. Background and Rationale. National School Lunch Program. Federally assisted meal program (Also ILHB 3601). Provides low cost or free lunches to more than 26 million children each day (99% of all public schools).
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National School Lunch Program Background and Rationale
National School Lunch Program • Federally assisted meal program (Also ILHB 3601). • Provides low cost or free lunches to more than 26 million children each day (99% of all public schools). • Federal reimbursement to schools. Costs $4 Billion a year in federal taxes. • USDA is responsible for overseeing the program nationally.
Background • 1946 – National School Lunch Act • 1958 – Milk program • 1966 – School breakfast program • 1995 – 30% calories from fat per week (10% saturated fat) and reduced salt diet.
Background • 1998 – 30% calories from fat/RDA calcium, protein, etc. • Federal grants for summer programs.
Rationale • When students are healthy they are ready to learn. • Adequate nutrition is fundamental to the health of each child. • Studies have shown that children whose nutritional needs are met have fewer attendance and discipline problems and are more attentive in class.
Rationale • Schools suffer a direct financial loss when students miss classes. • Every student absence represents a decline in the school’s average daily attendance • This tally forms the basis for the allocation of state educational funds. • Absenteeism is associated with both student failure and school failure.
Rationale • In the last 40 years, the Surgeon General reports that obesity has tripled in youngsters between the ages of 6 and 11, and Type 2 diabetes has risen by 33% in this age group since 1990. • When students are taught about good nutrition and healthy food choices, but offered choices that are not nutritious, they learn that good nutrition is only an academic exercise.
What type of lunch must be offered? • ½ pint fluid whole milk and unflavored lowfat milk, skim milk or buttermilk • 2 oz. Of meat/meat alternate (e.g., poultry, fish, cheese, egg, dry beans or peas, peanut butter, or other nut butters). • ¾ cup (total serving) of two or more fruits and/or vegetables. • 1-2 servings of enriched or whole-grain bread/bread alternate (e.g., rolls, muffins, noodles, rice, etc.)