Protein is one of the three macronutrients, types of foods we need in large amounts, alongside fat and carbohydrates, in order to maintain a healthy diet. Protein helps our body repair itself and build muscle. Foods from the protein food group are also usually a good source of iron which is necessary for red blood cell development. According to the 2015 Dietary Guidelines for Americans, protein foods include meat, poultry, eggs, seafood, beans and peas (AKA legumes), soy products, nuts and seeds. Protein intake recommendations are based on age, gender, and activity level but the average recommendation for school-aged children is between 4-5 ounce equivalents each day. Most Americans get plenty of protein, but our choices may also contain excess calories and fat.
School lunches under the National School Lunch Program must meet meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. Daily and weekly requirements for lunch are:
Many meat-based proteins are high in saturated fat, which has been linked to heart disease and obesity. Looking for lower fat sources of protein will ensure that our body’s repair system is working optimally while helping to ensure that we remain within healthy limits for total fat and calories. There are a wide variety of lean proteins out there, including plant-based proteins. Protein from plants have the added benefit of fiber, which is not found in meat.
April Neujean, Cornell Cooperative Extension of Jefferson County
National School Lunch Program NSLP Requirements for 2015-2016