In response to longstanding concerns about the nutritional quality of school meals, five school districts this fall began using new menus and recipes in an unusual effort funded by the U.S. Agriculture Department to lower the amount of fat and
sodium in school breakfasts and lunches.
Not exact matches
None of the funds made available by this Act may be used to implement an interim final or final rule regarding nutrition programs under the Richard B. Russell National
School Lunch Act (42 U.S.C. 1751 et seq.) and the Child Nutrition Act of 1966 (42 U.S.C. 1771 et seq.) that --(1) requires crediting of tomato paste and puree based on volume; (2) implements a
sodium reduction target beyond Target I, the 2 - year target, specified
in Notice of Proposed Rulemaking, «Nutrition Standards
in the National
School Lunch and
School Breakfast Programs» (FNS — 2007 — 0038, RIN 0584 — AD59) until the Secretary certifies that the Department has reviewed and evaluated relevant scientific studies and data relevant to the relationship of
sodium reductions to human health; and (3) establishes any whole grain requirement without defining «whole grain.»
Under the previous dietary guidelines,
school breakfasts and lunches were high
in sodium and saturated fats and were low
in whole grains and fiber.
School nutrition professionals in Utah prepare breakfast and lunches every day that meet federal nutrition standards — limiting fat, calories and sodium — and encourage students to choose from the fruits, vegetables and whole grains offered with school
School nutrition professionals
in Utah prepare
breakfast and lunches every day that meet federal nutrition standards — limiting fat, calories and
sodium — and encourage students to choose from the fruits, vegetables and whole grains offered with
school school meals.