US SB222

Schools participating in the National School Lunch Program may now offer whole milk (organic or non-organic), in addition to reduced-fat, low-fat, and fat-free options, as well as flavored varieties and lactose-free milk

Milk fat from fluid milk served under the program is excluded from saturated fat calculations when measuring meal compliance with federal nutrition standards

Parents and legal guardians (not just physicians) may now request milk substitutions for their children

Nondairy beverages nutritionally equivalent to fluid milk are permitted, provided they meet Secretary-established standards including fortification with calcium, protein, vitamin A, and vitamin D to levels found in cow's milk

Food allergy training is added to required training modules for local food service personnel, covering best practices to prevent, recognize, and respond to food-related allergic reactions