??Is the healthy eating requirements different in Texas & say Washington?
Why do we need 50 states + territories etc paying & determining/duplicating what their kids need?
Ya'll want smaller gubment & then require massive duplication???
not "duplification" . Different staes have diffent foods available -or kids like different regional dishes.
It's absolutely astounding that we need a federal government to design a menu for all the states.
Why even have states if they can't do something so basic as to feed kids lunch?
There is nothing wrong with Michelle advocating eating whatever. But "Certification of Compliance?? wtf??
do we need a "Healthy Hunger-Free Kids act?? ..talk about over-reach...Are we capable of existing without federal standards?
Certification of Compliance
The Healthy Hunger-Free Kids Act provides an additional 6-cents per lunch reimbursement to school districts that certified to be in compliance with the new meal patterns. The increased reimbursement, a significant investment in improving the quality of school meals, are provided to school districts once they meet the new meal patterns published in the final rule on January 26, 2012. Funding became available to school districts starting October 1, 2012
http://www.fns.usda.gov/school-meals/certification-compliance
Look at this crazy useless insane regulatory requirement to SERVE A LUNCH
http://www.fns.usda.gov/school-meals/nutrition-standards-school-meals
In summary, the January 2011
proposed rule sought to improve
lunches and breakfasts by requiring
schools to:
•
Offer fruits and vegetables as two
separate meal components;
•
Offer fruit daily at breakfast and
lunch;
•
Offer vegetables daily at lunch,
including specific vegetable subgroups
weekly (dark green, orange, legumes,
and other as defined in the 2005 Dietary
Guidelines) and a limited quantity of
starchy vegetables throughout the week;
•
Offer whole grains: half of the
grains would be whole grain-rich upon
implementation of the rule and all
grains would be whole-grain rich two
years post implementation;
•
Offer a daily meat/meat alternate at
breakfast;
•
Offer fluid milk that is fat-free
(unflavored and flavored) and low-fat
(unflavored only);
•
Offer meals that meet specific
calorie ranges for each age/grade group;
•
Reduce the sodium content of meals
gradually over a 10-year period through
two intermediate sodium targets at two
and four years post implementation;
•
Prepare meals using food products
or ingredients that contain zero grams of
trans
fat per serving;
•
Require students to select a fruit or
a vegetable as part of the reimbursable
meal;
•
Use a single food-based menu
planning approach; and
•
Use narrower age/grade groups for
menu planning.
In addition, the proposed rule sought
to improve school meals by requiring
State agencies (SAs) to:
•
Conduct a nutritional review of
school lunches and breakfasts as part of
the administrative review process;
•
Determine compliance with the
meal patterns and dietary specifications
based on a review of menu and production records for a two-week
period; and
•
Review school lunches and
breakfasts every 3 years, consistent with
the HHFKA.