Wellness initiatives credited with obesity rate decrease

Five percent fewer students overweight or obsese compared to 2012 survey.

March 21—Efforts to improve student health in Chula Vista (Calif.) elementary schools appear to be paying off. In 2010, a districtwide survey of students' height and weight found that 39.8 percent were overweight or obese.

Since then, the Chula Vista Elementary School District has revamped its wellness policy, taking steps that include promoting gym time, ending unhealthy treats during the school day and removing chocolate milk from the lunch menu.

The changes paid off. Five percent fewer Rice students were overweight or obese when the second survey was conducted this year. But Evita Sawyers, a Rice parent and PTA member, said trading popsicle and nacho fundraisers for fruit and vegetable boxes wasn't initially popular. When the district began its efforts, health professionals told Superintendent Francisco Escobedo not to expect instant results.

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Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
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Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

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