School Food Authorities (SFA) must offer nutritious, well-balanced, and age-appropriate meals to all children they serve to improve their diets and safeguard their health. Federal regulations outlined in 7 CFR 210.10 and 7 CFR 220.8 set forth meal requirements for the National School Lunch Program (NSLP) and School Breakfast Program (SBP), respectively. SFAs must follow a food-based menu planning approach in which meals are provided that meet the required meal components in the specified quantities for each age/grade group served. Meals must also meet dietary specifications for calories, sodium, and saturated fat.
Section C (Menu Planning & Meal Pattern Requirements) of
ISBE’s School Nutrition Programs Administrative Handbook details these requirements.
Transitional Standards for Milk, Whole Grains, and Sodium take effect
July 1, 2022. These standards are intended to be temporary and in effect for only two school years (SY 2022-23 & SY 2023-24) in order to provide immediate relief to schools during the return to traditional school meal service following extended use of COVID-19 meal pattern flexibilities.
Transitional Standards for Milk, Whole Grains, and Sodium: