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Program (NSLP)
Presenter: Jessie King
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
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).
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