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School lunches to have more fruits, fewer calories

U.S. Agriculture Secretary Tom Vilsack says proposed changes in the National School Lunch Program are its first major improvements in a generation.

“Let me say that this is based on science,” said Secretary Vilsack, during a conference call to reporters Thursday. “The Institute of Medicine reviewed the nature of the school meals being served in American schools and realized that there was far too many empty calories in the sense that there was too much fat and too much sugar and perhaps too much sodium as well.”

The changes increase fruits and vegetables while limiting sodium and calories. That and other changes outlined in the program are an investment for the future, according to Secretary Vilsack.

“We know that if we do not get our hands around the obesity epidemic in the United States, that by the year 2018, we will face nearly $344billion of additional healthcare costs,” he said. “That’s more than 21 percent of our current healthcare spending.”

The plan reduces starchy vegetables like potatoes, corn and peas to a cup a week and reduces sodium. Further, it establishes minimum and maximum calorie limits by age and calls for serving only 1% or fat-free milk.

“This is also taking into consideration what we know about general consumption patterns outside of school in terms of the average American family,” said Secretary Vilsack. “Again, it’s trying to fit these standards, this effort into what moms and dads are doing at home and I think what moms and dads are focused on is providing balance and we want to make sure that we reinforce that message.”

Schools currently get $2.72 for every child who eats lunch; if they meet the new standards they’ll get an extra 6-cents a meal.

Brownfield reporter Bob Meyer contributed to this article

AUDIO: Tom Vilsack conference call (24 min. MP3)