[Federal Register Volume 76, Number 161 (Friday, August 19, 2011)]
[Notices]
[Pages 51935-51936]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2011-21148]


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DEPARTMENT OF AGRICULTURE

Food and Nutrition Service


Availability to School Food Authorities of Nutrition Information 
and Ingredient Lists for Foods Used in School Food Service: Request for 
Information

AGENCY: Food and Nutrition Service, USDA.

ACTION: Request for information from the public.

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SUMMARY: Schools participating in the National School Lunch Program and 
the School Breakfast Program (``SMPs'') need nutrition information and 
ingredient lists for menu planning and to assess foods to be used in 
meeting meal pattern requirements of the SMPs. The U.S. Department of 
Agriculture's Food and Nutrition Service (FNS) is interested in 
examining what nutrition information and ingredient lists are made 
available to schools, the manner and scope of the information's 
accessibility, and how that information and accessibility compare with 
the information schools may be seeking. FNS would like to better 
understand what information sources, such as the Child Nutrition 
Database, USDA Foods nutrition fact sheets, and information directly 
from the manufacturer, are used by schools to both procure foods and 
plan menus for the SMPs. FNS has received numerous inquiries from 
schools seeking assistance in locating and assessing nutrition 
information and ingredient lists for USDA Foods as well as commercially 
selected foods. A better understanding of what nutrition information 
and ingredients lists are provided, the source of the information and 
the medium in which the information is received are all necessary 
components to fully understand what resources schools need to 
successfully plan SMPs meals. In addition, we anticipate this 
information will provide FNS with key insights in our implementation of 
Section 9(a)(4)(C) of the Richard B. Russell National School Lunch Act, 
42 U.S.C. 1758(a)(4)(C) as amended by Section 242 of the Healthy, 
Hunger-Free Kids Act of 2010, Public Law 111-296.

DATES: Information must be received on or before November 17, 2011.

ADDRESSES: Information may be submitted through the Federal eRulemaking 
portal: http://www.regulations.gov. Follow online instructions for 
submitting comments. Information may also be submitted by mail to: 
Alexandra Lewin, Nutritionist, 3101 Park Center Drive, Room 500, 
Alexandria, VA 22302. Respondents are strongly encouraged to submit 
comments through http://www.regulations.gov, as it will simplify the 
review of their input and help to ensure that it receives full 
consideration. All information submitted in response to this notice 
will be included in the record and will be made available to the 
public. Please be advised that the substance of the information and the 
identity of the individuals or entities submitting the information will 
be subject to public disclosure. All information will be made available 
publicly on the Internet at http://www.regulations.gov.

FOR FURTHER INFORMATION CONTACT: Alexandra Lewin, Nutritionist, at 
<a href="/cdn-cgi/l/email-protection#31705d5449505f5543501f5d5446585f71575f421f444255501f565e47"><span class="__cf_email__" data-cfemail="13527f766b727d7761723d7f76647a7d53757d603d666077723d747c65">[email protected]</span></a> or 703-305-2705.

SUPPLEMENTARY INFORMATION: 

1. Background

    Schools that participate in the SMPs must meet Federal meal pattern 
requirements and compliance assessments. Selecting and ordering foods 
commercially and through the USDA Foods program involves a number of 
factors that include an understanding of both the nutritional content 
of and ingredients contained in food offered to schools and ultimately 
served to students. In addition, as schools look to increase the 
nutritional quality of the meals served, meet revised meal pattern 
requirements, apply for HealthierUS School Challenge certification, 
and/or detect allergens that may affect their students, access to 
relevant, timely and comprehensive nutrition information and ingredient 
lists is essential.
    FNS would like to better understand what, where, and how nutrition 
information and ingredient lists are provided to schools--and what 
information schools are seeking--when ordering and receiving products 
to prepare as part of a school meal.

2. Key Issues on Which Public Input is Requested

    This document requests the public to inform FNS on the following 
statements as they relate to foods served in school meal programs:
    a. How schools obtain nutrition information and ingredient lists 
about foods used in school food service, including commercially 
selected foods and USDA Foods, when ordering food for a school (e.g., 
computerized ordering system, contacting the manufacturer directly, 
searching the manufacturer's Web site, etc.).
    b. How schools obtain nutrition information and ingredient lists 
about commercially selected foods and USDA Foods when food gets 
delivered to a school (e.g., fact sheet, label on institutional pack, 
vendor Web site, etc.).
    c. Whether nutrition information and ingredient lists are easily 
accessible prior to ordering food.
    d. Whether nutrition information and ingredient lists are easily 
accessible when food gets delivered to a school.
    e. Whether nutrition information and ingredient lists available to 
schools prior to ordering food are adequate.
    f. Whether nutrition information and ingredient lists provided upon 
delivery to schools are adequate.

[[Page 51936]]

    g. Challenges food manufacturers, processors, distributors, brokers 
and others in food service may face when providing nutrition 
information and ingredient lists to schools.
    h. Most desirable method to obtain nutrition information and 
ingredient lists when ordering food for a school.
    i. Most desirable method to obtain nutrition information and 
ingredient lists when food gets delivered to a school.
    j. Whether a school food authority's solicitation for food items 
contains clear statements regarding the need for nutrition information 
and/or ingredient lists.
    k. Schools' whole-grain ordering needs, including:
    (1) Whether schools receive adequate ingredient information to 
determine whether foods are whole-grain.
    (2) What specific documentation, if any, a school is looking for 
when purchasing whole-grain products.
    l. Whether schools tend to use previously developed specifications 
or develop new specifications to reflect nutritional and ingredient 
needs of the program/students.
    m. The frequency with which schools write specifications using 
ingredient lists or nutrition information from previously ordered 
products.

    Dated: August 12, 2011.
Audrey Rowe,
Administrator, Food and Nutrition Service.
[FR Doc. 2011-21148 Filed 8-18-11; 8:45 am]
BILLING CODE 3410-30-P


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