NSLP Meal Requirements and Nutrition Assessment

Competitive Foods

1. Competitive Foods and Foods of Minimal Nutritional Value: Fostering Nutrition Integrity DPI/SNT, October 2001. Updated March 2008.
2. Exemptions Under the Competitive Foods Regulation with Ingredients USDA Guidance Memorandum - February 19, 2008
3. USDA Guidance Memorandum #01-06 - Foods of Minimal Nutritional Value - January 16, 2001

Food Buying Guide

(See the Introduction for Meal Pattern Requirements)

1. Food Buying Guide Update - USDA Policy Memorandum

Menu Planner for Healthy School Meals USDA, FNS-303; 1998

This resource is designed for food production staff and provides guidance on the various menu-planning options available to local school systems, as well as background on the nutrition goals and guidance on modifying menus to meet those goals. Available from USDA and for download on the Team Nutrition website.

Grains

1. Grains/Bread Section (3) of the Food Buying Guide - For assistance with calculating grains/bread component for Child Nutrition Programs.
2. Key Points of the Grains/Breads Instruction
3. Procurement and Service of Whole Grain Products - USDA Policy Memorandum

Nutrient Analysis

1. Nutrient Analysis Protocol: How to Analyze Menus for USDA's School Meals Programs This SMI guidance manual is now available on the Team Nutrition website.
2. Modifications to the list of USDA-Approved Nutrient Analysis Software RevisedOctober 2, 2006.
3. Modifications to the list of USDA-Approved Nutrient Analysis SoftwareJuly 19, 2006.
4. Twelfth Release of the Child Nutrition (CN) Database - USDA Policy Memorandum

School Meals Initiative for Healthy Children (SMI) Information

Menu Planning Assistance

Nutrient Fact Sheets from the Wisconsin Department of Public Instruction School Nutrition Team

• Calcium and School Meals
• Fiber and School Meals
• Guide for Reducing Salt and Other Sodium Containing Additives in School Meals
• Iron and School Meals
• Tips for Lowering Fat and Saturated Fat in School Meals
• Vitamin A and School Meals
• Vitamin C and School Meals
• Whole Grains

Dietary Guidelines Fact Sheet from USDA

• Be Salt Savvy - cut Back on Sodium for Healthier School Meals
• Include Fiber-Rich Foods for Healthier School Meals
• Jazz Up Your Menu With Fruits for Healthier School Meals
• Limit Saturated Fat & Cholesterol for Healthier School Meals
• Meeting the Challenge of Rising Food Costs for Healthier School Meals
• Serve More Dry Beans and Peas for Healthier School Meals
• Serve More Whole Grains for Healthier School Meals
• Trans Fats
• Trim Trans Fats for Healthier School Meals
• Use Low-fat Milk, Cheese, and Yogurt for Healthier School Meals
• Vary Your Vegetables for Healthier School Meals

Miscellaneous

• Incorporating the 2005 Dietary Guidelines for Americans into School Meals - December 17, 2007 USDA Guidiance Memo
• Meal Tray Graphics
  1. Tray requiring 5 of 5 components be selected
  2. Tray requiring 4 of 5 components be selected
  3. Tray requiring 3 of 5 components be selected
• Shared Menu Planning Ideas from the School Nutrition Association of WI Annual Conference Breakout Session
  1. Suggestions to Decrease Refined Sugars/Decrease Fat
  2. Suggestions to Increase Milk Consumption
  3. Suggestions to Increase Fruits and Vegetables
  4. Suggestions to Increase Whole Grains
  5. School Nutrition Resource List
• Questions and Answers on Alternate Protein Products
• Fluid Milk and Other Food Components/menu items in Reimbursable Lunches - USDA Guidance Memo
• USDA Q & A on Yogurt Regulation
• Kraft American Singles - USDA Guidance Memorandum

For questions about this information, contact Julie A. Cox (608) 267-9206

Last updated on 6/16/2008 4:12:29 PM