The enemy within

Published in FSD Update

Sodium. It’s found in just about every item of food. We consume too much of it. And now, schools and manufacturers are tasked with reducing it in meals. But is the USDA pushing too hard too fast to cut the salt?

And that’s exactly where foodservice directors are taking issue with the new regs. Many wonder if it’s too much too soon, considering other dining venues aren’t being held to the same standards.

“I’m a little concerned we’re going a little too far too fast,” Shelly says. “I think there’s a need to look at healthier choices, but I’m not sure that targeted at such a low rate is a smart decision because it goes against what people are doing in regular society. If they aren’t doing it in the homes, restaurants and stores, it’s going to be very hard for us to do it in the schools. There’s a lack of continuity there that I’m worried about, that it’s going to make school meals seem that they aren’t as nutritious and delicious as they really are because we’re being held to a higher standard.”

Grumbles is also concerned about meeting the third tier. “We’re running a business here, too. That’s not the first thing we do, but we have to break even,” she says. “That’s the nature of our business. We need kids to participate in order to do that. To provide kids with a healthier meal, we have to entice them to eat them, otherwise they are going to bring higher sodium things from home.”


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