Skip to main content

School Meals Building Blocks for Healthy Children (2010) / Chapter Skim
Currently Skimming:

Appendix D: January 2009 Workshop Agenda and Summary of Public Comments
Pages 245-254

The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.


From page 245...
... Appendix D January 2009 Workshop Agenda and Summary of Public Comments Food and Nutrition Board Committee on Nutrition Standards for National School Lunch and Breakfast Programs OPEN PUBLIC FORUM ON PHASE I REPORT AGENDA January 28, 2009 9:00 am–1:00 pm The National Academy of Sciences THE LECTURE ROOM 2100 C Street NW Washington, DC 9:00–9:10 am Welcome and Goals Virginia Stallings, MD, Chair 9:10–10:30 SESSION 1: PERSPECTIVES ON PROPOSED APPROACH 9:10–9:20 USDA Food and Nutrition Service Jay Hirschman, MPH, CNS, Director, Special Nutrition Staff, Office of Research 
Read the entire page →
From page 246...
...  SCHOOL MEALS and Analysis, Food and Nutrition Serice, USDA PANEL 9:20–9:30 National Alliance for Nutrition and Activity Margo G Wootan, DSc, Director, Nutrition Policy, Center for Science in the Public Interest 9:30–9:40 Alliance for a Healthier Generation Jessica Donze Black, RD, MPH, National Director of the Healthy Schools Program 9:40–9:50 School Nutrition Association Katie Wilson, PhD, SNS, School Nutrition Director, Onalaska School District, Wisconsin 9:50–10:00 California Food Policy Advocates Matt Sharp, Senior Adocate, California Food Policy Adocates 10:00–10:15 Discussion 10:15–10:30 Break 10:30 am– SESSION 2: UPDATES ON SPECIAL TOPICS 12:15 pm 10:30–10:45 10:45–11:00 Commodities in the School Meal Programs Cathie McCullough, Director, Food Distribution Program, Food and Nutrition Serice, USDA Discussion PANEL DISCUSSION: Research Perspective on School Children's Acceptance of Food as It Relates to Nutrition Standards 11:00–11:15 Fruits and Vegetables Tom Baranowski, PhD,USDA/ARS Children's Nutrition Research Center, Baylor College of Medicine
Read the entire page →
From page 247...
... National Dairy Council (Ann Marie Krautheim) Soyfoods Association of North America (Julie Obbagy)
Read the entire page →
From page 248...
... • Consider calorie requirements relative to addressing the obesity epidemic. • Assuming the EER is the mean and school meals don't exceed the standard, half of the students automatically receive inadequate calories.
Read the entire page →
From page 249...
... • Offer two fresh fruits per meal; serve two fresh vegetables per meal. • Continue setting minimum fruit and/or vegetable portion sizes at each grade level (count minimum sizes as "servings" toward the required number of menu items and allow students to select the full number of servings recommended by MyPyramid)
Read the entire page →
From page 250...
... • Do not allow student choice regarding portion size or seconds (for entrées, desserts, condiments)
Read the entire page →
From page 251...
... • If there are weekly/monthly goals, why have daily meal goals for nutrients? • Monitoring meal compliance based on weighted menus should be discontinued since weighted menu analysis is weighted based on items served, not items offered.
Read the entire page →
From page 252...
... • Implementing a standard for added sugars is not practical since added sugar content is not on labels; there should not be a standard for individual food products. • Require labeling for added sugars.
Read the entire page →
From page 253...
... • Cost analysis should consider regional/local expenses incurred by districts for foods and services. • Consider the costs involved in training state/local school district staff to implement and monitor nutrition standards and meal requirements.
Read the entire page →
From page 254...
... • A whole grain should be the primary ingredient and there needs to be a minimum gram level of whole grain per FDA reference amount customarily consumed. • Whole grain requirements need to be phased in.
Read the entire page →

Key Terms

  • nutrient standards
  • nutrition standards
  • menu items
  • menu planning
  • added sugars

  • dairy foods
  • calorie levels
  • food products
  • school meal
  • meal pattern

  • sugar content
  • additional calories
  • consider marketplace
  • individual food
  • calorie requirements

  • nutrition information
  • marketplace availability
  • encourage schools
  • school district
  • food industry

  • fresh fruits
  • half fruits
  • district staff
  • amount customarily
  • soyfoods association

  • monitoring meal
  • decrease meat
  • low sugar
  • meal compliance
  • added sugar


    • This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
    More information on Chapter Skim is available.