USDA finalized a regulation that relaxes some meal requirements in school lunch and breakfast programs.  The regulations give schools more flexibility in the amount of sodium and whole grains in their menus and allow them to serve low-fat chocolate milk instead of only fat-free versions.

Some breakfast dishes that feature eggs, such as breakfast sandwiches and breakfast burritos, may be easier for schools to offer under the new rules.  This may provide new opportunities for eggs and egg products in the meal programs.  The American Egg Board has expanded its promotional and educational work in schools in recent years.