Three San Diego districts exceed sodium requirements

Districts are looking for ways to reduce sodium without compromising taste.

Aug. 2—Earlier this month it was reported that 60% of cafeteria lunches reviewed by the state in the past five years failed to meet at least one nutritional requirement, according to California Watch.

About 30 percent of school districts exceeded the saturated-fat limit and four out of five districts exceeded recommended sodium levels.

Looking at San Diego county schools The Watchdog looked at data for five districts inspected by the state during the 2010-11 school year: La Mesa Spring Valley Unified School District, Ramona Unified School District, San Dieguito High School District, Encinitas Union School District and Oceanside Unified School District.

The inspection results showed that three of the districts exceeded the recommended levels for sodium: San Dieguito High School District, Encinitas Union School District and Oceanside Unified School District. However, all five of districts came in under the limits for fat and saturated fat. They also exceeded the recommended levels for calcium, iron, vitamin A, vitamin C and fiber.

San Dieguito and Oceanside nutrition officials said they are slowly experimenting with reduced-sodium ingredients and menu items in order to identify products students will still enjoy eating.

More From FoodService Director

Industry News & Opinion

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.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
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.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

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.

The...

Industry News & Opinion

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.

FSD Resources