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National School Lunch

Program (NSLP)
Presenter: Jessie King

Kids deserve healthy food

The NSLP is a federally funded program


that provides reimbursement to schools
that provide free and reduced priced
meals to students and those meal meet
national nutrition standards.
Eligible schools receive government money for
qualifying meals served to children.
Participating schools are entitled to USDA foods
that can be served to children.
This program also allows reimbursement of
qualifying snacks given to school age children
during school hours or in after school programs.

Nutritional guidelines for grades 6-8


meals:
Sodium: daily average of less than 1360mg
Calories: Daily averages must be between 600 700 calories.
Fruits : 2 cups per 5 days. No more than half of the weekly
values may come from 100% fruit juices.
Vegetables: 3 cups per 5 days. No more than half of the weekly
value may come from 100% vegetable juice and must include a
variety of specified categories/color group.
Whole Grains: 8-10 oz whole grain equivalents offered per 5 days.
Meats & Meat Alternatives: 9-10 oz equivalents offered per 5
days.
Fluid milk: low fat or fat-free, flavored or unflavored allowed

Vegetable subgroup amounts that must


be offered on a 5 day basis (minimum
amount):
Dark greens: cup
Reds/oranges: cup
Legumes cup
Starchy cup
Other (including cucumber, celery and mushroom)
cup

A Reimbursable meal consists of:


5 components must be
offered:
cup fruit
cup vegetable (in
varying colors)
1 oz equivalent whole
grain
1 cup milk
1 oz meat or meat
alternative

Student must be
offered 5 components
of a qualifying meal,
but may take only 3
items (as long as one is
a fruit or vegetable)
and still be considered
a qualifying meal.

Example Tray
All 5
components on
one plate: whole
grain, fruit,
starchy
vegetable, and
the pizza
includes tomato
sauce, cheese
and grains.

Amount of
Reimbursement
Breakfast
Lunch
Snacks

Free
$1.62
$2.98
$0.82

Reduced
$1.32
$2.58
$0.41

Paid
$0.28
$0.28
$0.07

There is an additional 6 cents per qualifying meal served


given to schools certified to be in compliance with standards.

How to qualify students:


- family must sign application and
Free meals:
Students familys income Reduced price meals:
must be at or below
Students family income
130% of the poverty
must be between 130 %
level. Through July of
- 185% of the national
2015, 130% of the
poverty level. Through
poverty level income is
July of 2015, 185% of the
$30,615 for a family of
poverty level income is
4.
$43,568 for a family of
4.

Benefits of NSLP:
Helps lower income families help make ends meet.
Ensures nutritious foods are available to all
students.
Provides government funding to facilitate or pay
for program so it is not such a financial burden on
the school.

Research
Research indicates that kids who eat a nutritious
lunch tend to have higher attendance rates and
perform better overall in school. (David 2009)
(Florence, Asbridge & Veugelers 2008)

Research
In one study, introduction of nutrition standards
into school meals not only offered healthier
options, but increased participation and tripled
revenue (Wojcicki & Heyman 2006).

5 day sample menu

Day 1
Pizzas: whole grain pizza dough with low fat
cheese and tomato sauce
cup Broccoli
Garbanzo bean salad with shredded spinach
cup mixed melon
Milk options

Day 2
Tacos: 2 whole grain crispy shells filled with 1 oz
each lean ground beef. Lettuce and tomato
available at students request.
cup portions jicama slices, cup portion
cucumber slices
cup Corn and black bean salad
cup peach slices
Milk choices

Day 3
Grilled cheese on whole grain bread
cup baked sweet potato fries
cup green peas
cup apple slices
Milk choices

Day 4
Chicken nuggets with whole grain breading
cup ranch quinoa salad with cucumber and
chopped kale and green onion
cup sweet bell pepper strips
cup kiwi fruit
Milk choices

Day 5
Teriyaki chicken over brown rice with pineapple
and bell pepper
1 cup romaine salad with tomatoes and carrots and
cucumber
cup brussels sprouts
cup berries
Milk choices

Salad Bars
Salad Bars can be a
great option to ensure
that all required
vegetable and fruit
servings are being
offered.

References
David, J.L. (2009). What Research Says About School Meals
and Learning. Health and Learning. 67(4) 88-89. http://
www.ascd.org/publications/educational-leadership/dec09/v
ol67/num04/School-Meals-and-Learning.aspx
Florence, M.D., Ashbridge, M. & Veugelers, P.J. (2008). Diet
Quality and Academic Performance. Journal of School
Health. 78(4). doi: 10.1111/j.1746-1561.2008.00288.x
Wojcicki, J.M. & Heyman, M. B. (2006) Healthier Choices
and Increased Participation in a Middle School Lunch
Program: Effects of Nutrition Policy Change in San
Francisco. American Journal of Public Health 96(9). 15421547. doi: 10.2015/AJPH.2005.070946

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