Menu Philosophy

Saint Paul Public Schools (SPPS) Nutrition Services (NS) values whole, natural, nourishing foods.  Since 2015, NS has worked to remove ingredients that adversely affect health, and serve more wholesome foods in their place.  This is a commitment that remains a work in progress.  Our commitment is the foundation of our Menu Philosophy.

 

Why: Strong evidence supports an association between these ingredients and increased health risks; may cause hypersensitivities in certain individuals; and/or indicate the absence of wholesome ingredients.   

*Added sugar and sodium are covered in more detail throughout this summary. 

The Process

Every menu is a collaborative culinary art that must:

• Include culturally relevant and appealing foods, with a focus on scratch cooking.
• Be conscientious of food allergies, sensitivities, and intolerances. 
• Provide locally sourced agricultural products.
• Reflect environmentally sustainable choices for food and supplies.  
• Meet or exceed United States Department of Agriculture (USDA) requirements set forth in the Healthy Hunger-free Kids Act (HHFKA). 
• Reflect Nutrition Service’s (NS) dedication and commitment to fiscal responsibility.

Each menu is compared to our menu philosophy to identify potential foods of concern. Things we are striving for:

• A published meal pattern that customers reasonably perceive as healthy.
• A published meal pattern that meets USDA limits for added sugar.
• A published meal pattern that provides good sources of protein for vegetarians and omnivores.
• A published meal pattern that provides a variety of fresh fruits and vegetables that kids can get excited about.

New foods or ingredients added to our recipes or menu should adhere to our menu philosophy.  Any items that have ingredients that fall on the Caution List must be vetted by four team members, including the District Chef, Director, Nutritionist, and Purchasing Analyst. Things these four individuals must answer:

• What are the current recommendations from evidence-based studies, scientific expert committees, and regulatory agencies? 
• Is the ingredient of concern a functional ingredient?
• Is there a similar or alternative item on the market?
• If reasonable amounts of this food are consumed, will students exceed the acceptable daily intake (or a scientifically referenced limit)?
• Should this food be replaced or removed?

The Guidelines

The Healthy, Hunger-Free Kids Act 

Legislative requirements of 2010 were a major milestone in Child Nutrition Programs that required the US Department of Agriculture (USDA) to update federal nutrition standards for school meals. The changes included meal pattern requirements and nutrition standards for: 

• Added sugar limits for yogurt, milk, and cereal
• Fruits and vegetables
  • Minimum serving sizes
  • Daily and weekly offerings
•  Whole grains
  • Limits on enriched grain products
  • Proportion of whole-grain foods 
• Calories 
  • Minimum and maximum calorie limits
• Sodium limits
• Unhealthy fats 
  • No added trans-fats 
  • Maximum percentage of calories from saturated fat. 
• Milk
  • Variety of milk and flavored milk
  • Minimum serving sizes 
• Water
  • Access to water 

To this day, the meal patterns for the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) include menu planning parameters that are consistent with the Dietary Guidelines For Americans (DGAs). The amounts of foods included in the meal pattern were carefully determined through an extensive review and assessment to meet nutrient targets. NSLP and SBP nutrition standards may continue to change as we learn more about health and nutrition.

USDA Dietary Guidelines 

The main purpose of the DGAs is to inform the development of Federal food, nutrition, and health policies and programs. The DGAs are a critical tool for professionals to help Americans make healthy choices in their daily lives to help prevent chronic disease and enjoy a healthy diet. 

References

Fact Sheet: Healthy Hunger-Free Kids Act 

Nutrition Standards For School Meals

USDA Dietary Guidelines For Americans 

FDA Generally Recognized As Safe Inventory