New USDA nutritional guidelines for school lunch menus taking effect in 2012-2013 school year

New Agriculture Department guidelines for school lunches will take effect this fall, including the first national calorie and sodium limits for what can be served on lunch lines. A look at what the new guidelines require, according to the School Nutrition Association:

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Grains:

Grades K-5: 8 to 9 servings per week

Grades 6-8: 8 to 10 servings per week

Grades 9-12: 10 to 12 servings per week

Students should have at least one serving of grains each day, and one-half of offerings must be rich in whole grain.

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Meats/Meat alternatives:

Grades K-5: 8 to 10 ounces per week

Grades 6-8: 9 to 10 ounces per week

Grades 9-12: 10 to 12 ounces per week

Nuts, tofu, cheese and eggs can be substituted for meat in some cases.

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Milk:

Grades K-12: 1 cup per day

Fat-free, low-fat and lactose-free milk options are allowable.

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Fruits:

Grades K-8: One-half cup per day

Grades 9-12: One cup per day

Only half of the weekly fruit requirement can come from juice.

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Vegetables:

Grades K-8: Three-quarters cup per day

Grades 9-12: One cup per day

Weekly requirements for vegetable subgroups, including dark green, red/orange, beans/peas, starchy and others.

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Sodium:

By July 2014, sodium levels for lunches should not exceed:

Grades K-5: 640 milligrams

Grades 6-8: 710 milligrams

Grades 9-12: 740 milligrams

A timetable sets targets for further reducing sodium levels by 2022.

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Fats:

No more than 10 per cent saturated fats. No trans-fat, except for those naturally occurring in meat and dairy products.

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Total calories:

Grades K-5: 550 to 650 per day

Grades 6-8: 600 to 700 per day

Grades 9-12: 750 to 850 per day

Calories can be averaged over the week.