janey thornton

On March 12-14 the Partnership for a Healthier America (PHA) will host their 2014 Building a Healthier Future Summit in Washington, DC. Dr. Janey Thornton, Deputy Under Secretary for Food, Nutrition, and Consumer Services (FNCS), will be in attendance on behalf of USDA.

“I’m thrilled to see so many partners coming together in support of a healthier next generation,” said Dr. Thornton.  “Although we have collectively made strides toward reducing the impact of childhood obesity, there is still much work to be done.”

Visiting schools around the country to discuss the importance of health and nutrition with students and educators is one of the favorite parts of my job.  Today, I had the opportunity to share these nutrition messages globally!  On this day, USDA recognized the second annual International School Meals Day (ISMD), where schools around the world celebrate by promoting healthy eating and learning.  This year’s theme was “Food Stories.”

I joined students and staff at Watkins Mill High School, an International Baccalaureate World School in Gaithersburg, Md., to highlight the occasion.   There, a select group of students from the International Cultures and Cuisine class shared their school food and nutrition experiences via Skype with other high school students from Acklam Grange School in Middlesbrough, England.

Given that many children today eat two meals a day at school, it’s vital that we make every effort to ensure that they have access to the healthy foods they need and the knowledge to make healthy choices. The proposed school wellness policy guidelines and the expansion of community eligibility announced by First Lady Michelle Obama and Agriculture Secretary Tom Vilsack at the White House this week mark important steps forward.

We are so excited to see all the great progress that is being made in schools today.  Over 90 percent of schools are successfully meeting the new school meal standards, and participation is up in many areas of the country. As more schools, parents, and children continue to embrace healthier school meals, we are seeing great progress in areas such as Dallas, large school districts in Florida, and the city of Los Angeles, where we saw a 14 percent increase under the new standards.

Last year, the first International School Meals Day was held on March 8. It was a great success and brought teachers and students in both the United States and United Kingdom together to connect on one of the most critical issues facing the world today – child nutrition. This year, International School Meals Day will be held on March 6 and we’re looking for even more schools to participate.

The fact is that good nutrition and a healthy lifestyle are as important to a child’s overall success as the curriculum that our schools teach every day. Schools are essential to early nutrition education and helping young children build healthy habits that last a lifetime. That’s why I’m so proud that the Healthy Hunger-Free Kids Act set the wheels in motion for us to raise the standards for school meals in the U.S. This year’s theme for International School Meals Day is “Food Stories” which is a great topic to get kids talking about their favorite nutritious foods they enjoy at school and at home.

Today, USDA proposed the establishment of minimum national professional standards and training requirements for school nutrition professionals who manage and operate the National School Lunch and School Breakfast Programs.

The standards, another key provision of the Healthy Hunger-Free Kids Act of 2010 (HHFKA), aim to institute education and certification standards for school nutrition professionals. These new standards will ensure that school nutrition personnel have the training and tools they need to plan, prepare and purchase healthy products to create nutritious, safe and enjoyable school meals.

As a former school nutrition director I can tell you that school nutrition professionals across the country are pleased with the new meal patterns established by the HHFKA, which requires schools to prepare healthier meals for 32 million children each day. Schools are at the forefront of national efforts to improve nutrition and reduce obesity in our Nation’s children.

In response to a recent report about chicken served in the National School Lunch Program, I wanted to provide some clarification.  Food safety is one of our highest priorities, and USDA is committed to ensuring that food served through the National School Lunch Program is both healthy and safe.

Schools that participate in the National School Lunch Program receive some of their foods through the USDA, and the rest is purchased on the commercial market.  USDA is only involved in the purchases that are made through our program, and all of the food provided through USDA is 100 percent domestically grown and produced.

As we continue to combat childhood obesity in America, I am proud to say that this Back to School season our school cafeterias are at the heart of offering great nutrition for our kids. Students and schools are embracing the healthier lunches offered through the National School Lunch Program that, together with the healthier breakfasts offered through the School Breakfast Program beginning this school year and the recently announced “Smart Snacks in School” nutrition standards that kick in next year, continue our children on the path towards future health and happiness.

So how are school cafeterias faring with all the meal updates across the nation? Like I said, they are putting their hearts into it.

They say that March comes in roaring like a lion and USDA certainly plans to start the month strong by doing something we’ve never done before. We have helped connect 28 schools in the United States and the United Kingdom that are leading the way in promoting healthy living to celebrate the very first International School Meals Day.

Special holiday series – Blog 4 of 5

Looking for a tasty vegetable for your holiday menu? USDA Under Secretary for Food Safety and I are happy to help! We are providing low-cost holiday recipes with simple food safety tips to help you prepare healthy and safe holiday meals. So far we’ve posted turkey, stuffing and sweet potato recipes. Today we’re featuring a delicious Green Bean Sauté recipe kids will surely love.  Make sure to look for our blog tomorrow which will feature our final recipe—Crunchy Pumpkin Pie. Bon Appetite!!