Health & wellness
BY CHLOE YOUNG
Each school year, Austin-area districts are tasked with meeting federal and state nutrition guidelines while serving meals that are appetizing to students. These regulations—ranging from limits on sodium, sugar and fat—are intended to help prevent disease in the United States, but can present challenges for districts who must attract students to generate funding, said Susan D’Amico, president of the Texas Association for School Nutrition. “We want Texas kids to be healthier. We want the next generation to be nourished. We want them to be ready to learn,” D’Amico said. “We don’t get money for a meal unless a child takes it ... so we have to make the food appealing.” Districts balance nutrition with student tastes
Weekly school lunch nutrition standards
Explained
Milk: 5 cups
Texas school districts are required to adhere to an expansive list of nutrition requirements for milk, fruits, vegetables, whole grains and meat that has grown over the years based on U.S. dietary guidelines, D’Amico said. Students are often served milk or yogurt that is lower in sugar, cereals that are whole grain, and meats that are not deep fried and lower in sodium compared to similar products served outside of school walls, D’Amico said. This spring, Texas lawmakers passed SB 314 to ban certain food additives, including red dyes, from free and reduced-price meals beginning in the 2026- 27 school year. D’Amico said she believes the law will encourage industry food partners to stop pro- ducing products with these dyes and ingredients. GISD said its able to ex and update menus in real time to incorporate any changes in guidelines. The district plans to work with its supplies to ensure meals meet SB 314.
Fruits: 2.5-5 cups
Grains: 8-12 ounces
Vegetables: 3.75-5 cups
Meat/meat alternates: 8-12 ounces
NOTE: SERVING SIZES VARY DEPENDING ON GRADE LEVEL. THE FEDERAL GOVERNMENT RELEASED NEW DIETARY GUIDELINES IN JANUARY THAT COULD IMPACT FUTURE SCHOOL NUTRITION REQUIREMENTS. SOURCE: U.S. DEPARTMENT OF AGRICULTURE COMMUNITY IMPACT
A spokesperson for Georgetown ISD said all of the district’s menus are reviewed for compliance with state and federal regulations, and are audited by registered dietitians.
Local impact
“School meals are the most consistent, nutritious meal o ered to children.
.... There’s a real gap in what we are doing and what we have the potential to do in terms of feeding kids.” STACIE SANCHEZ HARE, DIRECTOR OF NO KID HUNGRY TEXAS
reduced-price lunches for students based on their family’s income level. During the recent legislative session, state lawmakers approved $19.8 million to cover the cost of reduced-price meals for the 2025-26 and 2026-27 school years. For GISD, the additional state funding has increased student participation and reduced negative balances for school lunches, a spokesperson said.
GISD sta aim to incorporate the latest trends into menu items, o er nutrition education, and involve students, teachers and parents in the menu planning process, a district spokesperson said. Southwest Foodservice Excellence samples new dishes and allows GISD students to provide feedback at its Flavor Fest events. Additionally, the National School Lunch Program and the School Breakfast Program provides free or
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