S.C. lunches healthy, but nutritionists say not enough

Nutritionists want more done in terms of healthy options.

March 19—Schools across York County offer salad bars and whole grain bread at lunch. Dietitians lead nutrition lessons urging children to make “healthy choices.” Some schools even let students take a second trip through the lunch line for extra helpings of fruits and veggies.

Such efforts are promising, but nutrition advocates say menus dominated by processed, fast food fare undermine those noble attempts and leave school meals a long way from healthy.

New federal rules, which start taking effect this year, are meant to improve school food in the long run. They require schools to double the amount of fruits and vegetables served, increase whole grains, serve only low fat or fat-free milk and limit trans fats. By 2022, schools must cut the amount of sodium served in half.

Most York County schools are well on the way to meeting some of those rules, food service directors said. They serve fewer fried foods and offer more fruits and vegetables. Pizza crusts and burger buns are whole grain. Cheese and milk are low fat. Corn dogs are actually turkey dogs with “whole grain breading.”

Still many meals include processed, pre-packaged products resembling what’s typically served at drive-through windows – precisely the type of food health advocates urge children to steer clear of.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources