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USDA Lunch Regulations

The USDA school lunch regulations aim to improve the diets of children while also helping to support U.S. Agriculture. School lunch regulations are based on USDA Dietary Guidelines for children. Almost all schools currently participate in the program.

  1. History

    • The National School Lunch Act of 1946 launched the National School Lunch Program to provide federal support for state and local efforts to serve lunch to school children, especially undernourished, low-income children.

    Geography

    • The USDA donates foods such as milk, eggs, produce and meat to participating schools. Donations must be domestically produced and farmers are paid for their products. Schools who accept these donations must use them to prepare meals that meet USDA dietary guidelines.

    Benefits

    • Lunches must supply at least one-third of the Recommended Dietary Allowances (RDA) for protein, iron, calcium, vitamin C and Vitamin A. Lunches must contain 500 to 825 calories, depending on the age of the children served. Meals for younger children will be closer to 500 calories, while lunches for high school students should meet the higher requirement.

    Features

    • School lunches must average between 25 and 35 percent fat, based on the 2005 Dietary Guidelines. Guidelines for 2000 capped fat at 30 percent for children. Milk is also required for all reimbursable school lunches. Students may also request calcium-fortified soy milk as a substitution.

    Effects

    • Children who regularly eat school lunch consume more milk and vegetables and fewer sweets, sweetened beverages and snack foods than nonparticipants. Potatoes and French fries, however, count as vegetables.

    Enforcement

    • The USDA checks food authorities for compliance once every five years.

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