It is evident that the Dietary Guidelines for Americans do not currently correlate with the nutrition standards incorporated in the 2010 Healthy, Hunger-Free Kids Act.  This will require Congress to pass the overdue Child Nutrition Reauthorization (CNR), that will result in considerable debate as to what will be the most scientifically acceptable and practical policies.

The School Nutrition Association is demanding flexibility, a position supported by Senator (Dr.) John Boozman (R-AR), the Ranking Member of the Senate Agriculture Committee.  The Center for Science in the Public Interest and other activist groups support a revision of nutritional standards including protein, salt, sugar content and fiber.  Faced with conflicting demands, the Chair, Senator Debbie Stabenow (D-MI) is committed to legislation that relieves hunger and supports healthier children. 

‘Flexibility’ is regarded as a license to deviate from standards, however in contrast rigid adherence limits options.  Dr. Marion Nestle, Professor Emerita, New York University, emphasizes that standards are nutrient-based and do not relate to actual foods served.  She is supportive of standards on sodium, sugar and whole grains. She maintains that standards should permit preparation of nutritious and acceptable meals. This is possible providing kitchen staff have guidance and support from the USDA and above all, adequate funding.

The March 2017 commitment by the previous Secretary of Agriculture, Dr. Sonny Perdue to "make school meals great again" through flexibility led to a dilution of standards during 2018 allowing higher salt levels and other changes that deviated from Federal dietary guidelines. 

Then came COVID.  As we recover from the pandemic, the conflicting scientific opinions should be reconciled and the diverse opinions and policies of the Administration, school boards and advocacy groups should be consolidated into a coherent program that balances nutritional needs of children with appropriate resources and funding.

More extensive vaccination and hopefully a decline in COVID incidence rates will allow more children to attend school and participate in meals.  Avoiding obesity, contributing to physical and mental development and eliminating nutritional insecurity will be the task of the USDA in cooperation with Congress. 

For the benefit of the upcoming generation let us hope that appropriate decisions are made without overt politicization.  Just as a gentle hint, eggs represent balanced nutrition providing vitamins, amino acids and essential fatty acids in a low-calorie package that is easy to prepare. Given the guidance of the Egg Nutrition Center of the American Egg Board, shell eggs and processed eggs  should be accepted as a component of school meals acceptable to children of all ages.