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About Nutrition Notes

Michelle Albee Matto Nutrition Notes Blog offers insight, news and analysis on nutrition, as well as food labeling. The blog is written by Michelle Albee Matto, who worked in IDFA's regulatory department for eight years, most recently as assistant director for nutrition and labeling.

Michelle now works exclusively for IDFA as a nutrition and labeling consultant. Contact her at amfoodnutrition@gmail.com.

Michelle is a registered dietician and holds a Master of Public Health degree from the University of North Carolina-Chapel Hill and a Bachelor of Science degree in nutrition from Russell Sage College in Troy, N.Y. She is an active member of the Academy of Nutrition and Dietetics and the Society for Nutrition Education.

Nutrition Notes

School Lunch: Recipes for Success

Oct 11, 2017

Just like kids all over the country, my own kids have settled into their new school year. With this new year, our school lunch routine has changed. Instead of packing lunches, I’m checking the school lunch menu each morning. In their school this year, there are more entrée options each day and there are always choices of fruits, veggies and milk.

Even though they don’t know it, they’re celebrating National School Lunch Week in the perfect way—with nutritious meals at school. I’m glad that they are choosing school lunches—it saves me time and gives them more options, since I tend to get stuck in “lunch packing ruts.”

Hosted by the School Nutrition Association, National School Lunch Week runs this year from October 9-13. The celebratory week encourages students, parents, foodservice professionals and food companies to tell others about the ingredient they think makes American school lunches successful.

Milk: A School Lunch Success

In 2012, changes were made to the U.S. Department of Agriculture’s school lunch and school breakfast requirements that were intended to enhance the nutritional quality of these meals. One of the changes was to continue to allow flavored milk to be offered with meals, but only if the flavored milk was fat free. But some students who preferred low-fat flavored milk stopped opting for milk altogether, and this meant missing out on the important nutrients found in milk.

In May 2017, President Trump signed legislation that funded many government programs through September 2017. The bill also included a provision that would give states the ability to grant exemptions from the requirement that flavored milk must be fat free. This exemption could be provided if a school district can prove that there is less milk consumption by students or more school milk waste. The U.S. Department of Agriculture has also proposed new rules that would allow school districts to offer low-fat flavored milk without an exemption. This interim final note proposal is currently pending at the Office of Management and Budget.

For this school year, this means that states are able to give permission to school districts to add low-fat flavored milk back to the milk offerings for breakfast, lunch and a la carte sales. This is great news for those kids who need the nutrition provided by milk and weren’t finding their preferred option in the lunch line.

This further enhances the nutrition in school lunches, which really is a recipe for success.

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