USDA school nutrition standards spotlight sodium reduction amid pandemic-driven flexibilities

07 Feb 2022 --- The US Department of Agriculture (USDA) is making a step toward its first school nutrition standards overhaul in a decade, unveiling transitional standards beginning in school year (SY) 2022-2023.

The Food and Drug Administration (FDA) is applauding the standards for taking its sodium guidance into account, while the Center for Science in the Public Interest (CSPI) flags that the “temporary bridge” – a response to pandemic-driven complications – allows for more sugary drinks and less whole grain servings.

“The standards we’re putting in place for the next two school years will help schools transition to a future that builds on the tremendous strides they’ve made improving school meal nutrition over the past decade,” says agriculture secretary Tom Vilsack.

Setting the stage for long-term standards
The USDA now plans to issue a proposed rule in fall 2022 that moves toward updating nutrition standards for the long-term, and taking the latest Dietary Guidelines for Americans into account.

In doing so, the USDA says it will seek input from schools, industry and others to inform the process. The department expects to finalize that rule in time for schools to plan for SY 2024-2025.

“We’ve got to find the right balance between standards that give our kids the best chance at a healthy future based on the latest nutrition science, and ensuring those standards are practical, built to last, and work for everyone,” adds Vilsack.Temporary school meal flexibilities were introduced during the pandemic in light of sourcing issues.

Changes to milk, whole grains and sodium
Many nutrition standards, including fruit and vegetable requirements, will remain the same as the 2012 standards. However, the new requirements apply to:

• Milk: Schools and child care providers serving participants ages six and older may offer flavored low-fat (1%) milk in addition to nonfat flavored milk and nonfat or low-fat unflavored milk.
• Whole grains: At least 80% of the grains served in school lunch and breakfast each week must be whole grain-rich.
• Sodium: The weekly sodium limit for school lunch and breakfast will remain at the current level in SY 2022-2023. For school lunch only, there will be a 10% decrease in the limit in SY 2023-2024. This aligns with the FDA’s recently released guidance establishing voluntary sodium reduction targets for processed, packaged and prepared foods.

FDA encourages all-off-government coordination
Today’s action, coupled with the FDA’s recent guidance, may further encourage industry to lower sodium levels in products found in schools, at home and beyond, states the FDA.

“These two initiatives, which focus on school meals and the broader food environment, act in concert to improve dietary patterns and reduce average sodium intake.”

However, the FDA acknowledges it is just one part of the nutrition ecosystem tasked to help enable people to improve their diets.

“This type of all-of-government coordination is also necessary to help reverse the course of diet-related chronic diseases and the disproportionate burden experienced by racial and ethnic minority groups.”

According to the FDA, if these coordinate efforts are successful, there is scope for a “dramatic” reduction of the risk of developing chronic diseases, advancing health equity and making an impact on the health of future generations.These transitional standards give schools time to transition from current, pandemic operations, toward more nutritious meals.

Responding to “extraordinary” circumstances
However, CSPI flags that the new regulation allows more sugary milk in schools. “Flavored milk is the top source of added sugars in schools,” flags Colin Schwartz, CSPI’s deputy director of federal affairs.

Additionally, foods that are at least 51 percent whole grain were previously required five school days a week, instead of four.

“While the vast majority of schools were serving more whole grains on the tray, some schools struggled. Then the pandemic’s impact on supply chains halted this progress,” Schwartz notes.

He continues that as a practical matter, the new rules are best understood as a “temporary bridge.”

“With global supply chains and labor shortages for school food service staff not yet resolved, schools need more flexibility than ever to meet the challenge of serving one or two free healthy meals daily to millions of children,” Schwartz expands.

Additionally, the USDA says this move aims to allow schools to gradually transition from the “extraordinary” circumstances caused by the pandemic to normal program operations. It will also see the return of meal standards that are consistent with the latest nutrition science, as required by US law.

Change is possible
The CSPI also points out that the largest companies that produce food marketed to school meal providers can already meet stronger standards.

“Recently, we analyzed some 2,000 products made by 28 such companies and found that they largely meet current standards for sodium and whole grains. This provides schools with a wide array of choices to meet the targets,” says Schwartz.

Additionally, a USDA study found that the nutritional quality of school lunches and breakfasts has increased by 41 percent and 44 percent respectively between SY 2009-10 and 2014-15, thanks to the updated nutrition standards.

“Not only are healthy kids better learners, they grow up to be healthier adults,” Schwartz argues. 

“The improvements made to the school meals program since the adoption of the Healthy, Hunger-Free Kids Act has been an historic success, but we can do better still and await the Biden administration’s commitment to strengthening the nutrition standards for the longer term this fall.”

Last summer, DSM also highlighted how global school feeding programs offer an effective, cost-efficient route to provide children with the calories and micronutrients they need to stay healthy. However, access has been restricted due to school closures throughout the pandemic.

Additionally, foods like ready meals and packaged desserts now make up over two-thirds (67 percent) of US children and teenagers’ caloric intake. 

By Katherine Durrell