Child nutrition professionals gather tips at national conference
July 18 — A little here, a little there. A slice of whole-wheat crust pizza, a chunk of sweet potato-breaded pollock, a dabble of low-sodium, white bean hummus.
Those are just a few of the foods that 6,500 school lunch nutritionists and cooks were sampling this week as part of a national convention held in Kansas City.
Wandering the convention floor at Bartle Hall, they put their taste buds to work on foods and dishes that might someday end up in the promised land — school cafeterias.