This memorandum provides information on the new requirements for local wellness policies so that local educational agencies can begin reviewing their policies for the coming school year 2011-12, and begin moving forward on implementing the new requirements.
It has come to Food and Nutrition Service's attention that although states have incorporated the 13.6 percent increase to SNAP maximum allotments into their systems as a mass change effective April 1, 2009 there are some states where not every household will automatically receive the increase as part of their April allotment due to the limitations of certain state systems.
Attached are the revised maximum SNAP allotment adjustments under the legislation by household size for the 48 states and DC, Alaska, Hawaii, Guam and the Virgin Islands.
School food service programs such as we have in 1971 did not just happen over-night nor even during the past decade. Preceding today's programs is a long history of more than a hundred years of development, of testing and evaluating, and of constant research to provide the best in nutrition, nutrition education, and food service for the nation's millions of children in school.
FNS sponsored the third SNDA study to provide up-to-date information on the school meal programs, the school environment that affects the programs, the nutrient content of school meals, and the contributions of school meals to students’ diets. Data were collected from a nationally representative sample of districts, schools, and students in school year 2004-2005. The nutrient content of school meals offered and served was compared to USDA’s current regulatory standards.
This report fulfills the request from Congress in the House Appropriations Committee Report (HR 107-116), which accompanied the Agriculture Appropriations Act for fiscal year 2002.
This Instruction sets forth the criteria to be used to determine acceptable grains/breads, the criteria to be used to determine equivalent minimum serving sizes, and examples of foods that qualify as grains/breads for meals served under the food-based menu planning alternatives in all child nutrition programs