Plan Announced to Improve Nutrition of School Meals

Continued from Page 3 beginning of what the USDA would like to implement. We anticipate seeing a reduction of added sugars from highsugar products such as grainbased desserts, cereals, and yogurt, with an end goal of less than 10 percent of calories per week coming from added sugar. There are also plans to further reduce sodium content in breakfasts and lunches by increments of 10 percent. Finally, we anticipate seeing nearly 100 percent of grain products offered in schools being whole grain-rich with occasional non-whole enriched grain products.

The USDA is providing ample funding to assist schools with meeting these guidelines. They are providing 2.5 billion dollars in supply chain assistance, increasing reimbursement of school meals (from 43 to 68 cents for lunches and 17 to 32 cents for breakfast), and providing 160 million in various grants to schools. These grants help

Interested in providing comments on the proposed standards?

• Online (preferred): Go to https://www.regulations. gov and follow the online instructions for submitting comments.

• Mail: Send comments to School Meals Policy Division, Food and Nutrition Service, P.O. Box 9233, Reston, Virginia, 20195 support schools by increasing nutrition training, expanding school breakfast programs, allowing schools to purchase new kitchen equipment, and strengthening farm-to-school engagement.

References upon request http://extension.oregonstate.edu/benton

Elza Records

541-730-3471 elizabeth.records@ oregonstate.edu