School lunch makeover

For the first time in 15 years, the USDA has made significant changes to school meals in an effort to curb childhood obesity.

school lunch

Education is key, Binkle says, when adding new menu items to the rotation. He said many of the negative reactions from students to the new menus came from a lack of knowledge about what the meals were and not that the meals didn’t taste good. “I was talking to a teacher and she said this was a teaching moment,” Binkle says. “She was doing lunch supervision, and we had garlic hummus and pita chips on the menu. She said the kids were putting milk on it because they thought it was a cereal. They had never seen it before. Those are things you go through and learn.”

Fruit and veggie bars: Like Binkle, Karen Johnson, child nutrition director at Yuma Elementary School District in Arizona, says her district is already doing many of the things called for in the new meal pattern. “We offer fruit and veggie bars with dark greens, tomatoes and bell pepper,” she says. “We feel like we’re all stepping in the right direction already.”

Johnson says she puts chili powder on jicama sticks as a way to incorporate a vegetable students might not have tried before. She says the chili powder is a flavor students in that area of the country are used to eating so it entices students to try the jicama.

Another creative way Johnson’s team has boosted produce consumption at breakfast is offering breakfast tables instead of salad bars to add a homey touch to the morning meal. Managers decorate the tables with tablecloths and put the fruit in nice bowls. “The employees really enjoyed creating something of their own,” Johnson says. “And it was nice to have something different for breakfast that has more of a look from home.”

Johnson says she’s still working on how to fulfill the mandate that schools must show what components make up a reimbursable meal at the beginning of the service line. She says she’s not worried about that mandate, saying she expects the School Nutrition Association to offer suggestions. She also said she might work with the students in the art department to create visuals.

Reducing sodium: Johnson says the sodium levels “are on everyone’s mind,” which is something Karen Green, school nutrition director for Thomas County Schools in Thomasville, Ga., echoes.

“Sodium is the most difficult area,” Green says. “We’ve got to start looking at our recipes. We’ve set levels where we want to be in the coming years. We’ve got to start somewhere. For example, pizza. We said we will only accept [pizza] that has 800 milligrams of sodium or less next year. We’re working with our co-op group to look at the sodium level of entrées we are putting in our bids. We are also going to have fewer breaded items because there tends to be more sodium in those items.”

Green is not, however, concerned with the other regulations. She already offers sweet potato tots and fries, although she says the students prefer the white potato varieties. She also menus yam patties, romaine salad mix, broccoli and Southern favorites turnips and collard greens once a week.

Sweet potatoes: Dawn Houser, director of nutrition services at Collier County Public Schools in Naples, Fla., recently tried sweet potato fries after receiving a half a truck of commodity sweet potatoes. She says she was reluctant to try the item because they often become mushy on steamtables.

Houser says when the new breakfast regulations are implemented in two years, she is going to focus on offering dried fruit because the district offers so many grab-and-go breakfast meals and she doesn’t want the fruit component to become messy. She adds that with dried fruit the students can eat it at breakfast or save it for a later date.

One concern Houser has follows a recent report issued by the ACDA (American Commodity Distribution Association), which said that the number of fruits and vegetables that were going to be offered through USDA Foods was going to be lower than previous years. Houser says this is because farmers can get a better price for their produce in the commercial market.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources