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<h2>NSLP Basics</h2>
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<div class="cont_nav"><a href="index.html">Home</a> / <span>NSLP Basics</span></div>
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<h2>About NSLP</h2>
<p> The National School Lunch Program is a federally assisted meal program operating in over 100,000 public and non‐profit private schools and residential child care institutions. It provides nutritionally balanced, low‐cost or free lunches to more than 31 million children each school day in 2011. In 1998, Congress expanded the National School Lunch Program to include reimbursement for snacks served to children in after school educational and enrichment programs to include children through 18 years of age.</p>
<p>School districts and independent schools that choose to take part in the lunch program get cash subsidies and USDA foods from the U.S. Department of Agriculture (USDA) for each meal they serve. In return, they must serve lunches that meet Federal requirements, and they must offer free or reduced price lunches to eligible children. School food authorities can also be reimbursed for snacks served to children through age 18 in afterschool educational or enrichment programs.</p>
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<h2>Program </h2>
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<h3>Plan</h3>
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<p>Integrating NSLP requirements into your meal planning can be daunting at first. However, once you grasp the core requirements of the National School Lunch Program and the government supplied planning tools, the pieces begin to fall into place. School Foodservice professionals suggest planning week-by-week in for three week spans to streamline procurement and paperwork processing for reimbursement. </p>
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<h3>Buy</h3>
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<p>NSLP reimbursement can potentially offset significant costs for your school lunch program. However, balancing product sourcing with a focus on value can be a continual challenge. Here, getting the most for your dollar for fruits, vegetables and serving materials with subsidized proteins can help maximize value. Schoolservice products are value focused to help in this effort. </p>
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<h3>Serve</h3>
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<p>Tracking per student meal presentations are a vital component of the NSLP. It's important to note, while it's the goal of the program for students to actually consume a balanced diet of proteins, grains, dairy, fruits and vegetables, reimbursement under the NSLP is based on presentation or offerings. Detailed tracking of inventory can dramatically reduce food costs and streamline reimbursement. </p>
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<h3>Submit</h3>
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<p>Submissions for reimbursement under the NSLP can vary from state to state. However, regardless of your region, detailed paperwork is required. Experience school foodservice professionals suggest maintaining a tracking workflow from planning and preparation to service and submission. Successfully tracking portions and NSLP credits is vital. Note: reimbursement payment schedules vary from state to state. </p>
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<h3>NSLP Nutritional Guidelines Summary</h3>
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<p> The Healthy, Hunger-Free Kids Act of 2010 updated the NSLP’s meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. The new meal pattern went into effect at the beginning the 2012 school year, and increases the availability of fruits, vegetables, and whole grains in the school menu. New dietary specifications set specific calorie limits to ensure age-appropriate meals for grades K-5, 6-8, and 9-12. While school lunches must meet Federal meal requirements, decisions about what specific foods to serve and how they are prepared are made by local school food authorities.</p>
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<h4 style="margin:-2px 0 24px 13px; float:left;">Dark Green Vegetables</h4>
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<p>For grades K-12 schools must offer a minimum of ½ cup dark green vegetables per week. Some common vegetables that fit into this category are: Romaine Lettuce, Broccoli, Dark Green Leafy Lettuce, Kale, Spinach, Mesculin (Spring Mix), Bok Choy, Collard greens, Mustard greens, Turnip greens and Watercress.
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<h4 style="margin:-2px 0 24px 13px; float:left;">Red/Orange Vegetables</h4>
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<p>For grades K-8 schools must offer a minimum of ¾ cup of red/orange vegetables and grades 9-12 must offer a minimum of 1 ¼ cups per week. Some common vegetables that fit into that category are: Carrots, Tomatoes, Acorn Squash, Butternut Squash, Hubbard Squash, Pumpkin, Red Peppers, Sweet Potatoes and Tomato Juice. </p>
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<h4 style="margin:-2px 0 24px 13px; float:left;">Beans/Peas</h4>
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<p>For grades K-12 schools must offer a minimum of ½ cup beans/peas per week. Some common vegetables that fit into that category are: Black beans, Black-eyed peas (mature, dry), Garbanzo beans, Kidney beans, Lentils, Navy beans, Pinto beans, Soy beans, Split peas and White beans.</p>
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<h4 style="margin:-2px 0 24px 13px; float:left;">Starchy Vegetables</h4>
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<p>For grades K-8 schools must offer a minimum of ½ cup starchy vegetables and grades 9-12 must offer ¾ cup per week. Some common vegetables that fit into that category are: Cassava, Corn, Fresh cowpeas, field peas or black eyed peas (not dry), Green bananas, Green peas, Green lima beans, Plantains, Potatoes, Taro and Water chestnuts. </p>
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<h4 style="margin:-2px 0 24px 13px; float:left;">Other Vegetables</h4>
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<p>For grades K-12 schools must offer a minimum of ½ cup beans/peas per week. Some common vegetables that fit into that category are: Black beans, Black-eyed peas (mature, dry), Garbanzo beans, Kidney beans, Lentils, Navy beans, Pinto beans, Soy beans, Split peas and White beans.</p>
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<h4 style="margin:-2px 0 24px 13px; float:left;">Meat/Meat Alternative</h4>
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<p>Schools must offer a minimum amount of meat/meat alternate at lunch. Grades K-5 must offer a minimum of 8-9 oz./week and 1 oz./ day. Grades 6-8 must offer a minimum of 8-10 oz./week and 1 oz./ day. Grades 9-12 must offer a minimum of 10-12 oz./week and 2 oz./ day.</p>
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<h4 style="margin:-2px 0 24px 13px; float:left;">Grain</h4>
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<p>Beginning SY 2012-2013 schools must offer weekly grain ranges for lunch and half of all grains offered must be whole grains. Grades K-5 must offer a minimum of 8-9 oz./week and 1 oz./ day. Grades 6-8 must offer a minimum of 8-10 oz./week and 1 oz./ day. Grades 9-12 must offer a minimum of 10-12 oz./week and 2 oz./ day. Whole grain rich foods must contain at least 51% whole grains and the remaining grains must be enriched. Starting in SY 2014-2015, all grains offered must be whole grains. </p>
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<h4 style="margin:-2px 0 24px 13px; float:left;">Milk</h4>
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<p>Schools must offer fat-free or low-fat milk with every meal. Only fat-free milk can be flavored. Two varieties of milk must be offered each day; for example low-fat milk and fat-free chocolate milk would meet the requirement. For grades K-12 schools must offer a minimum of 1 cup/day and 5 cups/week.</p>
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<h3 class="widgettitle">Nutrition</h3>
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<li><a href="http://www.choosemyplate.gov">Choose My Plate</a></li>
<li><a href="http://www.choosemyplate.gov/healthy-eating-tips/ten-tips.html">Education Materials</a></li>
<li><a href="http://www.usda.gov/wps/portal/usda/usdahome?navid=PEOPLES_GARDEN">People's Garden</a></li>
<li><a href="http://teamnutrition.usda.gov/Default.htm">Team Nutrition</a></li>
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<h3 class="widgettitle">Programs</h3>
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<li><a href="http://www.fns.usda.gov/cnd/Lunch/">NSLP</a></li>
<li><a href="http://www.fns.usda.gov/cnd/Breakfast/Default.htm">School Breakfast</a></li>
<li><a href="http://www.fns.usda.gov/cnd/Afterschool/default.htm">Afterschool Snack</a></li>
<li><a href="http://www.fns.usda.gov/cnd/Milk/Default.htm">Special Milk</a></li>
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<h3 class="widgettitle">Background</h3>
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<li><a href="http://www.fns.usda.gov/cnd/Lunch/AboutLunch/NSLPFactSheet.pdf">NSLP Facts</a></li>
<li><a href="http://www.fns.usda.gov/cnd/Lunch/AboutLunch/ProgramHistory.htm">History</a></li>
<li><a href="http://www.fns.usda.gov/cnd/Guidance/EliMan.pdf">Eligibility</a></li>
<li><a href="http://www.fns.usda.gov/cnd/Governance/Legislation/CNR_2010.htm">Legislation</a></li>
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<h3 class="widgettitle">Food Safety</h3>
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<li><a href="http://www.fns.usda.gov/cnd/guidance/foodsafety_bestpractices.pdf">In Schools</a></li>
<li><a href="http://www.fns.usda.gov/cnd/guidance/foodsafety_classrooms.pdf">In Classrooms</a></li>
<li><a href="http://www.fns.usda.gov/cnd/guidance/foodsafety_saladbars.pdf">Salad Bars</a></li>
<li><a href="http://www.fns.usda.gov/cnd/guidance/foodsafety_storage.pdf">Storing Produce</a></li>
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