The Breakfast and Lunch Programs
Jennifer Harvey-Mitchell
Professor Storms
Eng. 115: English
Strayer University
November 15, 2012

Overview
Congress passed the National School Lunch Act in 1946 to support commodity prices after World War II by reducing farm surpluses while providing food to school children. By 1970, the program was providing 22 million lunches on an average day, about a fifth of them subsidized. Since then, the subsidized number of children has increased while paid lunches have declined, but not since 1972 have so many additional children become eligible for free lunches as in fiscal year 2010, 1.3 million. Today it is a $10.8 billion program providing 32 million lunches, 21 million of which are free or at reduced price. The number of students receiving subsidized lunches rose to 21 million last school year from 18 million in 2006-7, a 17 percent increase, according to an analysis by The New York Times of data from the Department of Agriculture (Dillion, 2011).
The Palm Beach County School District has altered its breakfast and lunch programs to improve nutrition and health for all students. The new Federal Nutrition Standards require schools to offer students more fruit, vegetables, and whole grains and to limit the sodium, calories, saturated and trans fat in school meals according to the School Nutrition Association (SNA 2012). Most notably, cafeterias are serving fruits and vegetable in a variety of ways to appeal to students diverse preferences,( 2012). The school also takes the steps to make favorites healthy choices. In 42% of the responding school districts, pizza is the most popular lunch entrée served (SNA, 2012). Over 92% of the district is serving pizza with a whole-grain rich crust. The district also report serving now student favorites that are low sodium, low fat and reduce sugar.
According to the Recommended Dietary Allowance (RDA) school breakfast is 1/4 % and lunch is 1/3 % design to meet the RDA standards. When the district creates the menu, they analyze each meal for enough calories, protein, calcium, iron, vitamin A, and vitamin C. They also work hard to keep the total fat at or below 30% of the total calories and the saturated fat below 10%. Breakfast and lunch are served in an “offer v. serve” style of service; this means that instead of just serving students’ one entrée each day. We “offer” each student a choice, the meal choices are broken down into components”. These components consist of milk, fruit/vegetable, bread/grain, and meat/mea alternative.
Economic Issues
Economic Situation
To summarize, I can explain the difference between our calculations and the US Department of Agriculture USDA, 1999 study Food Research and Action Center (2010). When using the appropriate measurement, participation and eligibility based on monthly income and Supplement Nutritional Assistance Program (SNAP) or Temporary Assistance to Needy Family (TANF) program participation, we find the number of participants is 68% of number of eligible individuals. If instead we used the number of certifications, rather than the number of actual participants, the estimate is 84%, this account for about 53 % of the difference between our estimate and that of the USDA (who estimated that the certifications are 99 % of the number of eligible individuals). If we also estimate the number of eligible individuals using annual income in calendar year 1998 Survey of Income and Program Participation ( SIPP ) our estimates of the number of certifications as compared to eligible individuals increases to 91 %, which together with the use of certifications, accounts for about 75 % of the difference between our estimates and those of the USDA.
In general, older children are less likely to participate in a meal program than younger children. This is particularly true in the (SBP), where the coefficient on age is not only significant at a 99% level of confidence, but it also quite large, indicating that children age 15-18 are 17 % less likely to participate in the breakfast program than children age 5-11. We find no difference in the participation of black and non-Hispanic white children (the omitted category) in school lunch participation. However, non-Hispanic white children are significantly less likely to participate in breakfast than any other group.

Special Needs
Nutritious Meals
The (NSLP) and (SBP) are designed to promote the health and well-being of children by providing nutritious meals to children in public and private schools and residential child care institutions (RCCIs). There are currently 373 local education agencies (LEAS) in Washington State that participate in the NSLP and SBP which include 281 public school districts, 45 private schools, and 47 RCCIs. As a result of the Healthy, Hunger-Free Kids Act of 2010, there have been many changes to the NSLP and SBP. Regulatory changes include updated nutrition standards for school meals effective July 1, 2012. New meal patterns for the NSLP and SBP featuring more servings of fruit, a wider variety of vegetables, whole grains, and low fat milk are the cornerstone of the new standards. The USDA income eligibility guidelines for school meals are intended to direct benefits to those children most in need. These guidelines are based on the federal income poverty guidelines and are revised annually. The eligibility criteria are 130% of the income poverty guidelines for free and 185% for reduced-price meals. : the child’s disability, an explanation of why the disability restricts the child’s diet, the major life activity affected by the disability, the food(s) to be omitted from the child’s diet, the food or choice of foods that must be provided as the substitute. These restrictions are the responsibilities of the parents.
Those responsibilities are: notifying to school of any food allergy, disability or special dietary need, providing Statement completed by a physician (disability), a recognized medical authority (non-disabling special dietary need), or the parent (non-disabling special dietary needs for milk only) participating in any meetings or discussions regarding the student’s meal plan, maintaining a healthy line of communication with the school, and notifying the school of any changes relating to the special dietary need (a new Medical Statement is required if the diet changes).
The Process
Procedure
To apply for these free or reduced lunches you have to supply the school with your income. There is a salary cap that over that amount the kid will pay a reduced lunch. In order to qualify for free or reduced lunch, you must be a resident of the state. In a household of two you must not make more than
$26,955.00 a year. After that you just apply at your children's school by filling out a lunch form , the first week of school each student gets one to give their parent to be completed and return to the school.
The Benefits
The goal of the FFVP is to create healthier school environments by providing healthier food choices by the variety of fruits and vegetables for students, Increasing students fruit and vegetable consumption, and making Make a difference in students diets to impact their present and future health. This program is seen as an important catalyst for change in efforts to combat childhood obesity by helping students learn more healthful eating habits. The Fresh Fruits and Vegetable Produce (FFVP) introduce students to a variety of produce that they otherwise may not have had the opportunity to sample.
“USDA research indicates that children who participate in school lunch have superior nutritional intakes compared to those who do not participate (‘Food Research and Action Center 2011). When students eat breakfast before attending school, they tend to be more aware and awake due to the nutrition they take in from a balanced breakfast. Schools that offer breakfast programs help children benefit from such improvements. The parents also benefits from this by saving time in the morning as well as saving money. Throughout the school day, children get hungry, and when someone is hungry, they tend to be restless, on energy and pay more attention, worried about getting something to eat rather than focusing on their work.

This is why there is also the lunch program, to ensure that students are fed a nutritional meal in order to keep them concentrating. The recent changes in school breakfast and lunches are beneficial to everyone who is involved because children are becoming obese sooner in life and do not eat the right meal at school. If we supply breakfast and a healthier lunch for children, they would be a lot healthier. This brochure should inform you of the benefits for your children to eat healthier.

References
US Department of, A. 92009). What `s New in USDA`s Food Distribution Program for Schools? School Programs USDA Update. Volume 14, Issue 1. US Department Of Agriculture
School District of Palm Beach County. (2011). Policy for National School Lunch and Breakfast Program. Retrieved from Http://news.palmbeach.k12.fl.us.
Food Research and Action Center.(2011).Http:// frac.org/.

*

The School District of Palm Beach County, Florida www.palmbeachschools.org/sfs Breakfast Menu
October 2012 Monday Tuesday Wednesday Thursday Friday The School Food Service Department wants to help your child “Super Charge” their day by providing a nutritious breakfast for FREE! Starting Monday, October 1st, all Palm Beach County schools will be offering FREE breakfast to every student. Nourish the Body as well as the Mind…Arrive in Time For Breakfast | 1 Cinnamon French Toast Breakfast Breaks | 2 Breakfast Quesadilla Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 3 Sausage Breakfast Sandwich Baker’s Delight | 4 Blueberry Waffle Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 5 Breakfast Pocket Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 8 Pancakes Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 9 Breakfast Burrito Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 10 Scrambled Eggs or Cheese Omelet Corn Muffin Baker’s Delight | 11 Pancake Sausage Wrap Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 12 Ham & Cheese Breakfast Sandwich Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 15 Cinnamon French Toast Breakfast Breaks | 16 Breakfast Quesadilla Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 17 Sausage Breakfast Sandwich Baker’s Delight | 18 Blueberry Waffle Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 22 Pancakes Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 23 Breakfast Burrito Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 24 Scrambled Eggs or Cheese Omelet Corn Muffin Baker’s Delight | 25 Pancake Sausage Wrap Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 26 Ham & Cheese Breakfast Sandwich Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 29 Cinnamon French Toast Breakfast Breaks | 30 Breakfast Quesadilla Assorted Cold Cereal Graham Crackers or Whole Wheat Toast | 31 Sausage Breakfast Sandwich Baker’s Delight | Parents are encouraged to prepay online for students meals. The link is provided on our website. | GRAINS MEATS FRUITS (fresh or cupped fruit, or 100% fruit juice) MILK At breakfast, students may select three or four of the above food groups to complete their meal. At least one of these choices MUST be from the fruit group. Menu is subject to changes. |

National School Lunch Programs (NSLP) and School Breakfast (SBP) | Free | Reduced-Price | Paid | Breakfast | $1.55 | $1.25 | $0.27 | Severe Need Breakfast | $1.85 | $1.55 | $0.27 | Lunch (less than 60%) | $2.86 | $2.46 | $0.27 | Lunch (60% or more) | $2.88 | $2.48 | $0.29 | Snack | $0.78 | $0.39 | $0.07 |