Despite threats from Capitol Hill to dismantle the federal school lunch program, there are still bound to be some changes in the cafeteria when kids go back to school this fall. And as lunchroom managers begin to implement new Department of Agriculture dietary guidelines, some temporary chaos could result.
The new standards, slated to be fully in place by the 1996-1997 school year, call for school lunches to conform to the national Dietary Guidelines for Americans, which include such things as limiting fat to 30 percent of calories, using sodium in moderation and providing a selection of fruits, vegetables and grain products.
"No doubt there will be some disorder and confusion behind the lunch counters especially for those who haven't iooked at their menus in light of the USDA's new regulations," says Doris Derelian, president of the American Dietetic Association, which monitors changes in the program.
Though students may not notice much difference in the food line, the USDA has fashioned three basic methods for schools to follow the guidelines.
Under its food-based menu system, lunch managers could follow the current practice of providing certain amounts of various foods but the emphasis would be on more fruits, vegetables and grains to bring the overall menu in balance with the guidelines. Present menus tend to be high in protein and fat.
The food-based program is not very flexible but it doesn't require a nutritional analysis. By replacing protein-rich foods with more carbohydrates, fat would be reduced without a reduction in calories, USDA planners believe.
Or the lunch kids pick could be set up by computer with a built-in menu analysis program that helps managers conform to USDA standards. This method, called "Nu Menus" and preferred by the USDA, gives planners the option of using any foods they want as long as the menu as a whole fits the guidelines.
But Nu Menus does require software and hardware.
"Many schools don't have computers in their offices yet, let alone in the lunchroom," says Derelian, explaining why the Nu Menus proposal has received criticism from the School Food Service Association, which represents schools' food-service employees.
A third method lets schools design their own weekly menu cycles as long as they conform to federal standards and are fully documented. This will permit districts to retain current programs that already meet the stan- dards and to design programs to fit their particular problems
The Chicago Public School food service department will try both the food-based and nutrient-based programs for what best fits its 600 lunch programs, says Jack Costello, food service director. "We are looking to see where compliance is easier."
Specifications for lower-fat products based on the new guidelines have gone to Chicago schools' suppliers, and lunch-room personnel have been trained to conform with the new regulations. Costello hopes the government will allow some latitude while the system adapts.
"Implementing the guidelines is going to cause lunchroom personnel to pay close attention to preparation methods," Derelian says. For example, how pizza is made, since it is a favorite food in school lunch. Will they use turkey sausage, low-fat cheese? In many instances it could upset the way things have traditionally been done. But that's what we want."
The new guidelines are intended to provide young people with a real alternative to what they learn in the outside world, which is dominated by fast-food chains.
"Kids could take a good nutrition message home to their families," Derelian says. "Research shows this can happen, but it will require the food service to provide food that is interesting and good tasting. If that's not difficult enough, to work it must be accompanied by nutrition educa- tion in both the lunchroom and the classroom."
The USDA is trying to help with its Team Nutrition project, a national nutrition-education program involving government, health organizations and private industry, notably Walt Disney Co. and Scholastic Inc., the country's largest educational publisher, says Ellen Haas, USDA undersecretary for food, nutrition and consumer services.
"This is an opportunity for school and lunchroom personnel as well as parents to become involved in a partnership for healthy children," Haas says. "We are here to work with schools, not to police or punish them." The USDA has earmarked $20 million for nutrition education and tech- nical assistance for the program.
"Yes, it could succeed," Derelian says of the new program. "On the other hand, it could be just horrible. If the food isn't good and the support isn't there, the kids could just abandon the lunch program.
"Unfortunately, schools don't teach important survival techniques. They don't teach you how to put a roof over your head and they don't teach you how to eat."