New Agriculture Department guidelines for school lunches will take effect this fall, including the first national calorie and sodium limits for what can be served on lunch lines. A look at what the new guidelines require, according to the School Nutrition Association:
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Grains:
Grades K-5: 8 to 9 servings per week
Grades 6-8: 8 to 10 servings per week
Grades 9-12: 10 to 12 servings per week
Students should have at least one serving of grains each day, and one-half of offerings must be rich in whole grain.
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Meats/Meat alternatives:
Grades K-5: 8 to 10 ounces per week
Grades 6-8: 9 to 10 ounces per week
Grades 9-12: 10 to 12 ounces per week
Nuts, tofu, cheese and eggs can be substituted for meat in some cases.
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Milk:
Grades K-12: 1 cup per day
Fat-free, low-fat and lactose-free milk options are allowable.
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Fruits:
Grades K-8: One-half cup per day
Grades 9-12: One cup per day
Only half of the weekly fruit requirement can come from juice.
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Vegetables:
Grades K-8: Three-quarters cup per day
Grades 9-12: One cup per day
Weekly requirements for vegetable subgroups, including dark green, red/orange, beans/peas, starchy and others.
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Sodium:
By July 2014, sodium levels for lunches should not exceed:
Grades K-5: 640 milligrams
Grades 6-8: 710 milligrams
Grades 9-12: 740 milligrams
A timetable sets targets for further reducing sodium levels by 2022.
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Fats:
No more than 10 percent saturated fats. No trans-fat, except for those naturally occurring in meat and dairy products.
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Total calories:
Grades K-5: 550 to 650 per day
Grades 6-8: 600 to 700 per day
Grades 9-12: 750 to 850 per day
Calories can be averaged over the week.