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Potatoes will remain in institutions, for now

Oct 23, 2011

In a combined attempt with the Michele Obama, the United States Department of Agriculture has been making an effort to improve the health of school lunches. The limitations on school lunches would have involved a significant limit on the amount of spuds that might be served. The Senate, however, has been obstructed by the U.S. Senate. Article source: Potatoes will stay in schools, for now

Trying to keep potatoes away

New rules would be put on schools in the Federal lunch program due to guidelines proposed by the U.S. DOA. White spuds wouldn't be allowed in federally subsidized breakfasts, and all "starchy vegetables" such as lima beans, potatoes, corn and peas would be constrained to no more than one cup total per week. The number of leafy greens and vibrant vegetables in the meal would be increased.

What Congress thinks

The U.S. Senate voted on Tuesday to bar all of the brand new United States Department of Agriculture laws. The Agriculture Department has an amendment on it for the 2012 spending bill. The amendment specifically prohibits the United States Department of Agriculture from setting "any maximum limits on the serving of vegetables in school meal programs." Reformers trying hard to make for better school nutrition were mad, although many lobbyists in potato-producing states such as Maine and Idaho were excited.

Arguments had

The food served to students in school is a large fight, which only partly contains spuds. Due to the National School Lunch Program, institutions get good reimbursements. They can get between 26 cents and $2.77 per meal. School meals have become a focus of several looking to reform how kids eat. Instead of baking and boiling potatoes and vegetables at school, most programs bread or fry them. Potatoes are naturally low-fat and high in potassium but do contain simple carbohydrates. Many schools also serve pre-prepared or packaged foods, rather than fresh-prepared possibilities.

Information from

USA Today:


NY Times:

ABC News:

Food Research and Action Center:

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