New Meal Patterns

"Improving the quality of the school meals is a critical step in building a healthy future for our kids," saidAgriculture Secretary Tom Vilsack.

"When it comes to our children, we must do everything possible to provide them the nutrition they need to be healthy, active and ready to face the future – today we take an important step towards that goal."  

Summary of New Guidelines

Mid-Del's Child Nutrition Program already complies with many of the new guidelines. However, the following points outline some important changes that you can expect to see in our cafeterias for the 2012-2013 school year:

• A food-based menu planning approach will be used to develop menus for three different grade levels: Elementary (K-5), Middle School (6-8), and High School (9-12). Portion sizes and recipes will be designed to meet guidelines for each grade level.
• Limitations will be placed on the amounts of meat/meat alternative (beef, poultry, cheese, etc.) and grains (bread, pasta, rice, etc.) offered. As a result, some main entrees may be smaller than entrees offered in the past.
• Newly specified calories ranges will be strictly enforced for each grade level.
• Elementary students will transition to an "Offer vs. Serve" menu concept that allows them to choose from a variety of menu items. This menu concept is currently being used at the secondary level.
• The portions of fruits and vegetables served at lunch will nearly double.
• Students are no longer required to take a milk, but all students must now select at least 1/2 cup of fruit or 1/2 cup of vegetables at lunch.
• Minimum amounts of vegetable sub-groups must be offered on a weekly basis. Vegetable sub-groups include dark green vegetables, red/orange vegetables, beans & legumes, starchy vegetables, and other.
• All menu items will be trans fat-free with the exception of trace amounts of naturally occurring trans fat in some products (i.e. beef). Deep-fat fryers have been removed from all kitchens, and all menus items are prepared by steaming, baking, and broiling.
• Fat-free, flavored milk will continue to be offered with reduced sugar content.
• Limitations will be placed on sodium amounts, and alternative seasoning techniques (i.e. herbs and spices) will be used to enhance flavor.