The USDA announced last week that it is starting the interminable rulemaking process for new nutrition standards for school breakfasts and lunches. The new standards are designed to add more fruits, vegetables, whole grains, fat-free and low-fat milk to school meals.
These are food-based standards. The lengthy Federal Register notice (PDF) specifies the number and size of servings of fruits, vegetables, meat, dairy, and grains (table 3, page 2516). This is a huge step forward and USDA deserves lots of support for doing this.
I am somewhat less enthusiastic about some of the other provisions, but perhaps they are the price to pay for progress:
Nutrient-based standards? The standards also are designed to limit levels of saturated fat, sodium, calories, and trans fats. They specify a range of calories as well as maximum values for saturated fat and sodium (trans fats have to be zero).
Alas, the devil is in the details.
Nutrient-based standards force some questionable choices on menu planners. This is evident from the menus comparing the old and new standards (PDF). The old menus included "kids food"—food-like objects such as pizza sticks and breaded beef patties.
Happily, the new menus drop those and call for real foods. Some of them—jicama, kiwi, and grape tomatoes, for example—are likely to seem exotic to kids accustomed to chicken fingers. So far, so good.