Madison (Ala.) schools ahead of schedule with healthy lunches

School district implemented state requirements early.

Schools in Alabama's Madison County are ahead of the game in implmementing new state school l unch requirements that eliminate fried foods and provide daily fruits and vegetables. Jan Waller, acting coordinator for Huntsville City Schools' Child Nutrition Program, said the city district made the changes two years ago.

The state requirements, based on new federal nutritional standards, also include switching to whole grain breads, cutting sodium content and offering salads with romaine lettuce and spinach. Milk will be either 1 percent or fat-free, and all flavored milk must be fat-free. Other beverages will consist of unflavored water and 100 percent fruit juices. The guidelines go into effect this fall.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

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