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.

USDA’s 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:
- Webinar
- Presentation

National School Lunch Program Meal Pattern

The NSLP has five food components: 1) grains, 2) meat/meat alternate, 3) fruits, 4) vegetables, and 5) milk. The following webinars describe the requirements for each component.

NSLP Meal Pattern Overview

NSLP Grain Component

NSLP Meat/Meat Alternate Component

NSLP Fruit Component

NSLP Vegetable Component

NSLP Milk Component

School Breakfast Program Meal Pattern

The SBP has three food components: 1) grains, 2) fruits, 3) and milk. The following webinars describe the requirements for each component.

SBP Meal Pattern Overview

Presentation

SBP Grains Component

Presentation

SBP Fruit Component

SBP Milk Component

Smart Snacks in Schools Standards

Participants in the NSLP and/or SBP are required to follow standards for all foods and beverages sold outside of or in addition to the reimbursable meal. These foods and beverages must meet the standards below. These standards apply during the school day anywhere on school campus that is accessible to students. A school day is defined as the midnight before to 30 minutes after the end of the school day.

Fundraising: Smart Snacks Standards also apply to fundraisers held on the school campus during the school day, except on exempted fundraising days. Approved exempted fundraising days allow for the sale of food and beverage items that do not meet Smart Snacks standards. Grades 9-12 are limited to no more than nine exempted fundraising days per school year. Exempted fundraising days are prohibited for grades 8 and below.

Menu Planning Tools

SFAs must maintain records to demonstrate compliance with each program’s nutrition requirements, including menu and production records for the meals produced. Section C (Menu Planning & Meal Pattern Requirements) of ISBE’s School Nutrition Programs Administrative Handbook outlines these menu planning requirements along with each School Nutrition Programs’ nutrition standards. The following resources can help SFAs with menu planning and maintaining documentation.