Processors Praise New School Meal Standards

The Midwest Food Processors Association today praised the U.S. Department of Agriculture’s (USDA) updated school meal standards that continue to stress the nutritional benefits of fruits and vegetables.

A final version of those standards was released Wednesday by the USDA following more than a year of public comment and review. MWFPA submitted comments to USDA last year focusing on the nutritional value of starchy vegetables such as white potatoes, corn, lima beans, and green peas being offered at meals. The new standards encompass a number of important changes to school meals, including nearly doubling the amount of fruits and vegetables served to school children and aligning school menus with the Dietary Guidelines for Americans.

“The updated nutrition standards require that schools offer a minimum number of starchy vegetables and legumes each week,” said MWFPA President Nick George. “That’s essential as starchy vegetables are vitamin and nutrient rich and play an important role in supporting healthy diets. They are prominent sources of potassium, fiber, iron and vitamin C.

In addition, George said, “starchy vegetables are familiar foods that encourage vegetable consumption.

Last November, Congress voted to strip from USDA’s proposed standards language that would have reduced starchy vegetables to two servings a week. Under the new standards, schools won’t have limits on starchy vegetables. They will have to offer all vegetable types -- including dark greens, red and orange vegetables, beans and peas -- at lunch during the week. The new standards will be largely phased in over time, starting in the 2012-13 school year.