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The United States government initiated school meals programs in 1946 to “safeguard the health and well-being of the Nation’s children.” Schools must serve meals that are consistent with Dietary Guidelines for Americans which, most recently, include: “eat a variety of foods; choose a diet with plenty of grain products, vegetables and fruits; choose a diet moderate in sugars and salt; and choose a diet with 30% or less calories from fat and less than 10% calories from saturated fat.”
Menus meet requirements and minimum quantities established by the United States Department of Agriculture under the Traditional Food-Based Daily Menu Pattern:
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½ pt Milk |
½ pt Milk |
½ c Fruit or Juice |
1 serving Bread/Grain (8 per week) |
2 servings Bread/Grains
OR
2 oz equivalent Meat/Protein
OR
1 serving Bread/Grain and
1 oz equivalent Meat/Protein |
2 oz equivalent Meat/Protein |
2 servings (minimum
¾ c total) Fruit/Vegetables |
Montgomery County Public Schools’ lunch menus are planned to include more than the required amount of fruits/vegetables.
Students must select at least 3 components to be eligible for the reimbursable meal price. For example, a bagel (equivalent to 2 bread servings) and ½ pt milk can qualify as a breakfast meal; a hamburger (2 oz meat/protein, 1 bread) and ½ pt milk can qualify as a lunch meal.
The meal patterns have been designed to contribute, at a minimum, ¼ of the Recommended Dietary Allowances (RDA) for breakfast and 1/3 of the RDA for school-age children.
All schools will be transitioning to these requirements in December and January of the FY07 school year.
The Division of Food and Nutrition Services analyzes and evaluates menus regularly in order to ensure that the USDA guidelines and RDAs are met. In addition, the Maryland State Department of Education, School and Community Nutrition Programs Branch conducts an annual review of operations and menus.
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