School menu sodium and allergen check

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# School menu sodium and allergen check

For one menu cycle with branded items and, where available, UPC barcodes. Federal meal standards cap sodium; allergens and recalls are the safety side.

## 1. Nutrients per item

1. Find each item with @[USDA FoodData Central · Search foods](alexandria:fdc-nal-usda-gov/foods/search_foods) (query brand and product or UPC; data_types Branded). Keep **fdc_id**.
2. Read @[USDA FoodData Central · Get food](alexandria:fdc-nal-usda-gov/foods/get_food): sodium, saturated fat, added sugars and serving size. Scale to the served portion.

## 2. Allergens and processing

3. Look each barcode up with @[Open Food Facts · Product](alexandria:world-openfoodfacts-org/foods/product): allergens, traces, ingredients and NOVA group. Where the label lists a top-nine allergen not on the menu card, flag it.

## 3. Recalls

4. Search @[FDA · Food recalls](alexandria:fda-gov/records/food_recalls) (query = brand and product) for the last two years. Undeclared allergen recalls on a supplier weigh heavily.

## 4. Swaps

5. For items over the sodium target, find lower-sodium options in the same category with @[USDA FoodData Central · Search foods](alexandria:fdc-nal-usda-gov/foods/search_foods) (category query, sort by sodium if available) and confirm with @[Open Food Facts · Search](alexandria:world-openfoodfacts-org/foods/search) (category, brand).

## Write the review

- **Item table:** item, portion, sodium, saturated fat, added sugars, allergens, NOVA group, recall history.
- **Weekly totals** against the targets the user gives for each grade group.
- **Swap list:** item, replacement, sodium saved, source.
- **Sources:** fdc_ids, barcodes, recall numbers. Say which items had no barcode or no nutrient data, and anything else that could not be found.

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