school meals

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

By Alan Shannon, Public Affairs Director, Midwest Region, USDA Food and Nutrition Service, and Katherine Elmer-Dewitt, Academy for Global Citizenship

As we approach the five-year anniversary of the passage of the Healthy Hunger Free Kids Act, it’s worthwhile to revisit some of the schools that were at the cutting edge of creating healthier school meals. Chicago’s Academy for Global Citizenship (AGC) has been a pioneer in serving healthy, delicious school meals that exceed USDA school meals standards. Just as important, students love them! Integral to AGC’s success is a belief in not only serving positive foods but also in creating a culture that supports wellness. The school’s holistic approach relies on parent engagement, physical education, nutrition education, gardening, and more.

The Academy is a recognized national leader in these areas, so much so that Good Morning America visited it in 2011—just after the Act passed—to highlight its work. I was there for the visit and wrote this blog about it. I’ve been fortunate to visit several times since and am honored to share the blog below, written by AGC’s Katherine Elmer-Dewitt. It tells their story and underscores the importance of healthy school food.

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

By Linda Mailhot, Head Cook, Mount Desert Elementary School in Northeast Harbor Maine on September 24, 2014

Mount Desert Elementary School (MDES) is a small school with a big vision, located on Mount Desert Island off the coast of Maine. Here we strive to promote a healthy lifestyle for our students through physical activity and nutrition education.

The cafeteria is the biggest classroom in the school where students are taught to make healthy choices for themselves beginning in kindergarten. Students progress each day through a fruit-and-vegetable bar and an entrée station. Along this route they choose the nutritious and appealing foods they need to build a balanced meal according to the new school meal standards issued by USDA. Many of our entrée offerings are multinational, which is a great way to introduce students to nutritional foods from a variety of cultures. By empowering students in the cafeteria, they learn to make healthy choices for life.

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

By Denise Kahler, Communications Director, Kansas State Department of Education

More than 70 percent of Liberal High School’s student population qualify for free or reduced meals. Yet, only 11 percent of the entire student population was taking advantage of the school’s breakfast program.  While we would like to believe that all kids eat a healthy breakfast at home and come to school ready to learn, that’s not reality.  Additionally, most high school kids would rather stay in bed as long as possible or choose to socialize with friends before school instead of taking the time to eat breakfast. For some students, buses don’t arrive at the school early enough for them to participate in the breakfast program and for others, they simply aren’t ready to eat until they’ve been awake for a while. Whatever the case, Liberal High’s breakfast program participation was too low and too many kids were turning to vending machines for snacks to get them through the day.

Knowing that something needed to be done, the school nutrition staff secured the support of the principal and a grant from the Midwest Dairy Council to find a way to increase breakfast participation. Staff knew that whatever they did, it had to be fast (kids only had five minute passing periods), would have to be fuss-free and easy to handle since kids would be taking their breakfast to class, would have to include food items that were appealing to students and included yogurt or cheese every day, and were available in a location that was easily accessible to students.

With kids now back in the classroom, USDA wants to help schools continue to build a healthier, more nutritious environment for their students.  At the same time, we’re deeply committed to ensuring these same schools maintain financial stability and strong student participation in their meal programs.  We’re seeing more and more schools move forward with new and innovative healthy school meals, but we also understand there is a need to share best practices across the country.

Thanks to our partners at the National Food Service Management Institute (NFSMI), we hope to fill that void.  To make this a reality, the group will pilot the Team Up For Success Training Initiative with the assistance of USDA’s Food and Nutrition Service Southeast Regional Office.  Together, they’ll work with school food authorities (SFAs) to identify challenges and provide nuanced resources to promote a healthier school day.

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

By Wendy Moraskie, USDA Food and Nutrition Service

Every year the schools in Missouri’s Raymore Peculiar R II district celebrate their salad bars during “Rainbow Days.”  Thanks to the staff’s efforts to use local farmers markets, students throughout the district see fresh peppers, squash, onion, zucchini, tomatoes, potatoes, eggplant, green beans, corn on the cob, peaches, apples, blackberries, blueberries, strawberries, cantaloupe, watermelon and more.

“Whatever’s in season, they’ll try it,” said District Food Service Director Colleen Johnston, “our kids are good experimenters.”

Missouri schools hold Rainbow Days celebrations and feature the abundance of bright colors at their salad bars as a way of encouraging students to eat a variety of foods.  To help promote the events, schools can qualify for a $200 stipend.

Today’s Cafeteria Stories contribution comes from Dr. Robert Lewis of the El Monte School District in Southern California.  Dr. Lewis describes the success that his urban school district has had with school gardening, and how gardening helps to transform the food culture among students who were previously unaware of the origins of food.  His district is making great strides in improving the school nutrition environment, thanks in part to support from the Alliance for a Healthier Generation.

By: Dr. Robert Lewis, Director of Nutrition Services, El Monte School District

The majority of the more than 1,000 students that attend Durfee School—part of El Monte School District, east of Los Angeles, California—have lived their entire lives in urban neighborhoods without access to farms or fields. It’s ironic that our school is named after James R. Durfee, a rancher and farmer who grew vegetables, grain, walnuts, and fruit. But until several years ago, Durfee students didn’t know where food came from, aside from the supermarket or the corner store.

When we joined the Alliance’s Healthy Schools Program and decided to improve the healthfulness of the food we serve to our students, we started by getting our hands dirty. As the director of nutrition services for El Monte School District I knew that kids are more likely to try new foods if they are involved in the process and learn why it is important. I invited local farmers to school to plant seedlings with the students. Once kids saw how broccoli or red cabbage grows, you can bet they wanted to taste them both in the garden and in the cafeteria.

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

Today’s guest post in our Cafeteria Stories series comes from Sharon Foster, a physical education teacher dedicated to paving a path of success for her students.  Ms. Foster describes the importance of a healthy school nutrition environment, as well as involving students in the change process (something I wholeheartedly support!).  Due to her motivation and successes, Ms. Foster now serves as an ambassador for the Alliance for a Healthier Generation.

By Sharon Foster, Physical Education Teacher at James Bowie Elementary School

As students at James Bowie Elementary School head back to school this fall, I feel good about the fact we are providing healthy meals, drinks, and snacks at school because I know we’re helping our students build strong minds and bodies.

It wasn’t always that way at our school. Before we started our journey by joining the Alliance for a Healthier Generation’s Healthy Schools Program, our students were snacking on salty foods and sugary drinks outside the cafeteria and were not ready to learn when they came to class.

Over the past four years, USDA has worked closely with schools, parents, community leaders, and nutrition experts to ensure that when children go off to school, they are greeted by a healthier school environment.  According to the CDC, childhood obesity has more than doubled in children and quadrupled in adolescents in the past 30 years, leading to an increase in obesity-related health outcomes in children, including cardiovascular disease, pre-diabetes, and bone and joint problems.  Improving school nutrition is vital to reducing childhood obesity, because many children consume half of their daily calories during the school day. Making the healthy choice the easy choice sets our nation’s children up for a lifetime of healthy choices, and supports a healthier next generation.  Recently, we’ve seen evidence that student acceptance of healthier meals is increasing across all grade levels.  Today, we are pleased to see the results of the latest poll by The Pew Charitable Trusts, the Robert Wood Johnson Foundation, and the American Heart Association, showing that most parents support the healthier meal and snack standards implemented through the Healthy, Hunger-free Kids Act of 2010.

Read more about the results of that study in this guest blog, from the American Heart Association.

A majority of parents favor strong national nutrition standards for food and drink sold at schools, according to a poll released Monday by The Pew Charitable Trusts, the Robert Wood Johnson Foundation and the American Heart Association.

In addition, the poll found that parents would also like to see salt limited in school foods and more fruits and vegetables served.

Children who live in the Franklin Vista Apartments in Anthony, N.M., didn’t have to walk far to receive a healthy breakfast and lunch this summer, thanks to Gadsden ISD Food Service Director Demetrious Giovas.  He made sure children there were able to gather under the covered porch of the apartment community center for a nutritious meal.  The school district set up tables each day to ensure the kids had access to healthy food while school was out of session.

For the first time, Gadsden ISD provided daily breakfasts and lunches to children at apartments through the Seamless Summer Option of the National School Lunch Program. Food was prepared at the local elementary school, where it was distributed to 14 sites including Franklin Vista Apartments, as well as churches, other community-based facilities and schools.  Throughout the summer, sites sponsored by the school district provided an average of 2,000 lunches and 1,900 breakfasts each weekday.