Recently, the Melcher-Dallas School Board reviewed our nutrition program, examining current meal offerings and considering potential future improvements, with Nutrition Director Mary Knutson present to provide insight and guidance.
Every school day, the nutrition team has one major job: prepare meals that meet the USDA’s requirements—standards Iowa schools must follow to receive funding from the National School Lunch Program (NSLP) and School Breakfast Program (SBP).
The Nutrition Department receives funding from federal, state, and local sources. Knutson walked the board through the complex funding formula and emphasized an important distinction: the difference between a reimbursable meal and the items schools may sell à la carte.
To be reimbursed, the team must offer five components at lunch:
Fruits
Vegetables (with all the weekly subgroups—dark green, red/orange, beans, starchy, “other”)
Grains (whole grain-rich)
Meat/Meat Alternate
Milk (fat-free or 1%)
Students only need to take three components, but one must be ½ cup of fruit or vegetables. The team also has to keep track of calorie ranges, weekly sodium averages, saturated and trans fat limits. For example, even something as simple as ketchup has to be portioned carefully because of its high sodium content.
Only meals that meet these guidelines are reimbursable. Anything else sold separately is considered à la carte. These items must meet “smart snack” standards, are not reimbursed, and must be paid for by all students—including those who qualify for free or reduced-price meals—because they are optional add-ons. In addition, Iowa code allows the district to sell à la carte items only to students with a positive lunch balance.
Currently, Melcher-Dallas CSD offers a main meal and a second choice at lunch. Junior High and High School students can choose the main dish or pizza as a second option. Elementary students can choose the main dish or a turkey wrap on Tuesday/Thursday or a turkey sandwich on Wednesday/Friday as the second option.
Looking ahead, the department is exploring additional à la carte items that could be offered to Junior High and High School students as part of efforts to expand choice while staying within USDA regulations.