NSLP Meal Requirements and Nutrition Assessment

Competitive Foods

• Competitive Foods and Foods of Minimal Nutritional Value: Fostering Nutrition Integrity DPI/SNT, October 2001. Updated USDA Competitive Food Listing on pages 12-14 February 2009.
• Exemptions Under the Competitive Food Service Regulation USDA Guidance Memorandum - February 20, 2009
• Aerated Beverages Categorized as "Soda Water" from the Competitive Food Services Regulation USDA Guidance Memorandum - September 15, 2008
• Foods of Minimal Nutritional Value USDA Guidance Memorandum - January 16, 2001

Components of Food Based Menu Planning

• Child Nutrition (CN) Labels and Product Fact Sheets
• Meat/Meat Alternates
  • Questions and Answers on Alternate Protein Products
  • USDA Q & A on Yogurt Regulation
  • Kraft American Singles - USDA Guidance Memorandum
• Grains/Breads
  • Grains/Bread Section (3) of the Food Buying Guide - For assistance with calculating grains/bread component for Child Nutrition Programs.
  • Key Points of the Grains/Breads Instruction
  • Procurement and Service of Whole Grain Products - USDA Policy Memorandum
• Milk
  • Regulations on Fluid Milk Substitutions
  • Fluid Milk and Other Food Components/Menu Items in Reimbursable Lunches - USDA Guidance Memo (March 21, 2007)
  • Fluid Milk Provisions -- Reauthorization 2004: Implementation Memo - USDA Guidance Memo (September 23, 2004)

Nutrient Standard Menu Planning and Nutrient Analysis

• Nutrikids Download of WI Processed Commodities
• 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.
• Thirteenth Release of the Child Nutrition (CN) Database USDA Policy Memorandum - April 1, 2009
• USDA-Approved Nutrient Analysis Software

Alternate Menu Planning Approaches

• Alternate Menu Planning Approaches - Calorie and Nutrient Standards - USDA Guidance Memo (November 19, 2007)

Menu Planning Assistance

Food Buying Guide for Child Nutrition Programs (Revised January 2008)

Replacement pages for latest update can be downloaded and inserted into current Food Buying Guide or download complete publication.

Menu Planner for Healthy School Meals USDA, FNS-303; (Revised 2008)

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.

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

School Meals Initiative for Healthy Children (SMI) Information

Miscellaneous

• Directory of Chefs and Chef in the Cafeteria Internet Tool - This USDA Team Nutrition initiative connects Chefs to schools and schools to chefs to find ways to work together, share best practices, and help get nutritious foods to our nation's kids.
• 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
• Prorated Quantities of Vegetables/Fruits and Grains/Breads For Weeks With Other Than Five Serving Days - Enhanced Menu Planning
• Prorated Quantities of Vegetables/Fruits and Grains/Breads For Weeks With Other Than Five Serving Days - Traditional Menu Planning

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

Last updated on 11/19/2009 2:19:10 PM