New meal regs greatly affect school menus

Study shows how the Healthy, Hunger-Free Kids Act has affected child nutrition programs.

Published in FSD K-12 Spotlight

The Healthy, Hunger-Free Kids Act greatly impacted what the majority of operators offer at lunch, according to new research from Datassential. Other challenging areas include menu rotation and reimbursements. 

Operators report that meeting requirements for items offered at lunch to be a bigger challenge in 2013 than in 2012. Lunch program reimbursements nearly doubled in impact between 2012 and 2013, jumping from 27% to 54%.

How operators say the Healthy, Hunger-Free Kids Act has impacted them:

  Impacted 2013 Impacted 2012 Greatest Challenges 2013 Greatest Challenges 2012
Lunch foods offered 81% 74% 39% 24%
Frequency of items on menu rotation 63% 50% 14% 10%
Lunch program reimbursements 54% 27% 13% 5%
Breakfast foods offered 42% 45% 3% 3%
More items prepared from scratch/partial scratch 35% 48% 10% 15%
Nutritional information available to students and parents 31% 39% 5% 9%
Purchasing locally sourced foods 24% 38% 5% 8%
More items purchased prepared 21% 21% 4% 2%
Program qualification rates 20% 15% 2% 1%
Food handling requirements/food safety requirements 16% 16% 0% 1%
Items available in the vending machines 15% 25% 2% 3%
Student access to vending machines 9% 17% 1% 1%

Source: Datassential

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources