School Lunch Programs Get a Boost The US Department of
Agriculture’s (USDA) new Nutrition Standards for School Meals
help ensure that the nation’s schoolchildren have access to a
nutritional lunch and breakfast. A few new developments are
taking place in order to increase access to nutrition—besides
adding more fruits, vegetables, and whole grains to school
menus, the USDA will allow schools to serve tofu options, along
with other soy-based foods to children who regularly consume
these foods at home. Soy-based foods (including Sloppy Joes with
soy crumbles, veggie burgers, chicken-less slices on sandwiches,
soynuts in salads, and even soymilk) are lower in saturated fat,
cholesterol, and calories than meat-based dishes. The
implementation of soy in schools will begin in School Year
2012-2013. In addition to soy, schools are required to serve
either fat-free flavored milk, or low-fat or fat-free white milk
with each meal. While the Dietary Guidelines for Americans
recommends increasing intake of low-fat and fa