Meals served under the NSLP must, by federal law, meet nutrition guidelines based on the Dietary Guidelines for Americans. Menus are written with 30 percent or less calories from fat and 10% or less calories from saturated fat.  School lunches provide one-third of the Recommended Dietary Allowances of protein, vitamin A, vitamin C, iron, calcium and calories.  These guidelines apply over the course of one week of school lunch menus.  A staff registered dietitian computer analyzes each menu following the California SHAPE Nutrient Standard Menu System which meets or exceeds federal guidelines.  Prior to writing the menus, students are part of the decision making process, participating in taste testing, focus groups and surveys.