Half of teachers report student hunger in classrooms

Nine in 10 educators believe serving breakfast will solve this problem.

Sept. 11—Teachers spend $37 a month of their own money buying food for hungry students.

That’s $300 a school year or roughly five tanks of gas.

“Child hunger is a serious problem that negatively affected my students’ self-esteem, ability to learn, and behavior,” Princess Moss, an elementary school teacher from Virginia and National Education Association Executive Committee member, says. “I would always keep snacks in my class for students that were hungry and who were having trouble concentrating during instructional time.”

It turns out the only meal he ate every day was his free lunch at school. His family couldn’t afford breakfast or dinner.A new report, “Hunger In Our Schools: Teachers Report 2013,” by Share Our Strength’s No Kid Hungry campaign was released on Tuesday showing an “on-the-ground view of hunger” from 1,200 teachers and principals of kindergarten through eighth grade.

And the picture isn’t pretty.  

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

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