April 30, 2008--SNA regrets to announce the passing of Louise Frolich, a former member and staff member of the Association. She died on April 24, 2008 in Denver, Colo.
As a staff member of the American School Food Service Association (as it was known until 2004), Frolich served in several capacities for more than two decades, joining the then-small staff in 1962 and stepping down when the Association moved its headquarters from Denver to Alexandria, Va., in 1988. A registered dietitian and member of the American Dietetic Association, her areas of expertise with ASFSA included nutrition, legislation and allied organization initiatives.
Frolich had earned degrees from the University of Nebraska and Columbia University and was a hospital dietitian with the U.S. Army. She was the first woman in the U.S. Army's dietetics division to achieve the rank of colonel. She served in both World War II and the Korean conflict. Before joining Association's staff, she worked with a number of manufacturers as a home economist and foodservice specialist, including developing and conducting training programs for foodservice programs in schools, hospitals and restaurants.
She worked tirelessly for the cause of children during her school foodservice career. “I first recognized this organization's potential to do good back in the days when the Association had only a 10-person staff and everyone held down several postitions,” Frolich recollected in 1995. “At that time, one of my jobs was working with the scholarships available for professional development. I saw then that for the Association to grow to help more children, professional education of our members was essential.”
In the mid-1990s, the Association launched an ambitious endowment campaign (“Invest in US”) to support public awareness initiatives and raise the profile of school meals and the professionals who serve them. Frolich, who was then retired, made a personal $50,000 commitment to the “Invest in US” fundraising campaign. “If those members who are able to give do so, it demonstrates a widespread personal commitment to the mission of the Association,” Frolich said of her gift. “It's a wonderful cause and it's a wonderful feeling!” Funds from the Invest in US endowment are still used today to support SNA's public awareness efforts.
Frolich's dedication to school nutrition programs made quite an impact on a number of the Association's current and former leaders and friends. “For many years, Louise was the person at headquarters I worked closest with on legislative issues,” recalls Marshall Matz, SNA Washington counsel. “Given her military background, she could get frustrated with my style, but we were a great team. She helped get many bills through Congress that expanded the programs to children all over the country. She will be greatly missed.”
SNA Past President Jo Martin, PhD, also reflected fondly on her memories of Frolich. “It was my privilege to work closely with Louise in a variety of ways, both when she was an Executive Board member and later as a member of the ASFSA staff,” recollects Martin. “She was an excellent communicator, accurate and timely-and she was there to see the first Legislative Action Conference unveiled. And when it became necessary for ASFSA to 'fly-in' to deal with special problems occurring on Capitol Hill, she knew how to maneuver to get the 'troops' from 50 states in DC overnight in order to have every congressman lobbied in one day. She was an inspiration for all who worked with her, using her military commander skills in a nicely assertive manner.”
April 30, 2008 – Over 50 Elementary schools in 47 states and the District of Columbia were awarded $10,000 nutrition grants today to promote consumption of fresh fruits and vegetables through the Love Your Veggies(TM) grant program. The program is sponsored by the makers of Hidden Valley(R) Salad Dressings in partnership with School Nutrition Foundation (SNF) and supported by Produce for Better Health Foundation (PBH).
The winners were announced in an event in New York City today where actress and mother Kimberly Williams-Paisley also debut her new book, Henry and the Hidden Veggie Garden. SNA member Sharlene Wong, SNS was on hand to lead students from one of the winning schools in New York City in preparing bagel smiles with fresh vegetables. The Love Your Veggies(TM) Nationwide School Lunch Campaign aims to increase access to -- and consumption of -- fresh fruits and vegetables in elementary schools across the country.
Williams-Paisley co-wrote Henry and the Hidden Veggie Garden with the person she calls one of "her first and best teachers," her father, Gurney Williams III. The book tells the story of a typical boy who'd rather play video games than play outside and who prefers to eat pizza and burgers instead of peas and carrots. But after a visit to his aunt's farm, Henry discovers a new way of eating and living, which he comes to embrace in a surprising way. Williams-Paisley peppers the book with aspects of her own life -- from the farm, reminiscent of her Tennessee home, to the character Huck, named after her 20-month-old son, William Huckleberry.
In its second year, the Love Your Veggies grant program asks and encourages schools to submit the program that best meets the needs of their students and their school. Funding can be spent on fresh produce, vegetable stations, kitchen equipment, program staffing, nutrition education supplies and training.
The book is available online at http://www.LoveYourVeggiesGrants.org for $5.00. All proceeds from the sale of the book will benefit Books From The Heart(R), a program of the nonprofit Heart of America Foundation(R), whose mission is to give children living in poverty the tools they need to read, succeed and make a difference.
Applications were reviewed by representatives from the SNF and PBH and judged upon criteria including need, innovation, greatest likelihood of sustainable impact on the students they are serving, and potential for community involvement. Grants were awarded to schools from 47 different states plus Washington, D.C. Some of the grant recipients include:
-- "Columbus Explores Healthy Choices," by Christopher Columbus School in New Haven, Conn., which will implement after-school walks to local farmers' markets and organize parent/student workshops about locally grown produce.
-- "Veggies R Fun: The Panther Produce Project," by Forest Oak Elementary School in Newark, Del., which will plant indoor classroom and outdoor gardens, host healthy cooking classes for families, and publish a student veggie cookbook.
-- "Community Greenhouse," by Andrew K. Demoski School in Nulato, Alaska, which plans to side-step the implications of the harsh winter climate by building a community greenhouse in which to grow fresh fruits and veggies that are extremely costly to obtain otherwise. The greenhouse will serve students and the community at large.
-- "Making Healthy Food Choices from Farm to School," by Applegate Elementary in Eugene, Ore., which will offer an integrated farm-to-school program that includes school gardens, garden-based nutrition lessons, farm field trips and harvest days to expose kids to the joys of growing, harvesting, preparing and eating fresh veggies.
The Hidden Valley(R) Love Your Veggies(TM) Nationwide School Lunch Campaign was inspired by findings from a 2006 study of two Northern California elementary schools conducted by the University of California Expanded Food and Nutrition Education Program and the Butte County Cooperative Extension. The study found that children consumed 23 percent more vegetables when paired with a moderate amount of ranch dressing. A second study conducted at Iowa State University found that certain vitamins and cancer-fighting compounds found in fruits and vegetables are fat-soluble. This study suggests that a moderate amount of fat may help the body adequately absorb nutrients.
2007-2008 Grant Recipients The complete list of recipients of the 2007-2008 Love Your Veggies(TM) Nationwide School Lunch Campaign is as follows:
James L. Cowart Elementary School (Athens, Ala.) Kathryn Sue Simonton Elementary School (Queen Creek, Ariz.) Horace Mann Elementary School (Oakland, Calif.) Starr King Elementary School (San Francisco, Calif.) Crawford Elementary School (Aurora, Colo.) Christopher Columbus Academy (New Haven, Conn.) Forest Oak Elementary School (Newark, Del.) Triangle Elementary School (Mount Dora, Fla.) Lyons Elementary School (Lyons, Ga.) Ewa Beach Elementary School (Ewa Beach, Hawaii) Ucon Elementary School (Idaho Falls, Idaho) Inter-American Elementary Magnet School (Chicago, Ill.) Fairview Elementary School (Bloomington, Ind.) Dayton Center School (Dayton, Iowa) Rolling Ridge Elementary School (Olathe, Kan.) McFerran Preparatory Academy (Louisville, Ky.) Crestworth Elementary School (Baton Rouge, La.) Stevens Brook School (Bridgton, Maine) General John J. Stefanik Elementary School (Chicopee, Mass.) West Michigan Academy of Environmental Science (Grand Rapids, Mich.) Highland Elementary School (Columbia Heights, Minn.) Threadgill Elementary School (Greenwood, Miss.) Forsyth Elementary School (Forsyth, Mont.) Greenfield Elementary School (Greenfield, Mo.) Roosevelt Elementary School (Jamestown, N.D.) Eastway Elementary School (Durham, N.C.) Hillside Elementary School (Omaha, Neb.) John H. Fuller Elementary School (North Conway, N.H.) Number 4 Elementary School (West New York, N.J.) Pecos Elementary School (Pecos, N.M.) The Children's Storefront School (New York, N.Y.) Market Street Elementary School (Youngstown, Ohio) Choctaw Elementary School (Choctaw, Okla.) Irving Elementary School (Muskogee, Okla.) Applegate Elementary School (Eugene, Ore.) Graystone Academy Charter School (Coatesville, Pa.) Urban League of Pittsburgh Charter School (Pittsburgh, Pa.) Ella Risk School (Central Falls, R.I.) Nevitt Forest Elementary School (Anderson, S.C.) Edmund A. Burns Elementary School (North Charleston, S.C.) Wakpala Elementary School (Wakpala, S.D.) Fall-Hamilton Elementary School (Nashville, Tenn.) Sylvan Rodriguez Elementary School (Houston, Texas) C.P. Smith Elementary School (Burlington, Vt.) Summer Hill/Ruffin Road School (Richmond, Va.) Canyon Elementary School (Hyrum, Utah) Seahurst Elementary School (Seattle, Wash.) Elmore Elementary School (Green Bay, Wis.) Wheeling Catholic Elementary School (Wheeling, W.V.) West Elementary School (Lander, Wyo.)
About Hidden Valley(R) The HV Food Products Company is a subsidiary of The Clorox Company, headquartered in Oakland, Calif. Clorox is a leading manufacturer and marketer of consumer products with fiscal year 2006 revenues of $4.6 billion. With 7,600 employees worldwide, the company manufactures products in two dozen countries and markets them in more than 100 countries. For more information about Clorox, visit http://www.TheCloroxCompany.com.
The School Nutrition Foundation The School Nutrition Foundation provides high-quality professional development, financial aid and research programs to school nutrition professionals and members of the School Nutrition Association. The Foundation's commitment to the school nutrition community is integral to implementing positive change in school meals and, ultimately, to the health and education of school children. For more information, visit http://www.schoolnutrition.org/
About Produce for Better Health Foundation Produce for Better Health Foundation is a 16-year old nonprofit organization whose mission is to motivate people to eat more fruits and vegetables for a healthier America. The foundation is co-chair and member of the National Partnership, consisting of government agencies, nonprofit organizations, and industry working in collaboration to expand nationwide efforts to increase consumption of fruits and vegetables for improved public health. Their new initiative, Fruits & Veggies-More Matters(R), replaces the 5 A Day Program and is created to help Americans overcome common everyday barriers to eating fruits and veggies. For more information, visit http://www.fruitsandveggiesmorematters.org.
April 25, 2008 – The world is facing rising food prices, but students at Halls Middle School, Knoxville, Tenn., stand ready to help. “They’re very caring kids,” says Cafeteria Manager Joann Wright. As of this month, they have raised more than $1,100 for hungry kids around the world.
Their efforts are part of Global Child Nutrition Month (GCNM), taking place for the first time in April 2008. This campaign supports the Global Child Nutrition Foundation, a 501 c(3) committed to eliminating childhood hunger worldwide through the creation of self-sustaining school nutrition programs.
A Generous Generation Global Child Nutrition Month could not come at a better time, as world food prices are rising and nations are seeking long-term solutions. “Food prices have soared 60% since June of last year,” notes Paul Alberghine, the Foundation’s director. “These higher costs have resulted from rising oil prices, the use of crops for biofuels and skyrocketing demand for food in developing economies, such as China and India.”
It’s also beneficial timing for a young generation of Americans who highly value altruism. According to new research from Just Kid Inc., 9 out of 10 American kids believe it’s important to help others or give back to their communities, and hunger is the No. 1 cause they embrace.
A Caring Competition At Halls Middle School, Grades 6, 7 and 8 competed to see which class would raise the most money. The school nutrition professionals assisted in kicking off the campaign with a special assembly and set up a jar for collecting change in the cafeteria. The student council, led by Teacher Jerry Lewis, helped to decorate, get the word out and count the contributions. Faculty promoted the campaign in their classrooms.
According to Wright, participating in Global Child Nutrition Month is just one example of the school’s long tradition of helping others. “We’re proud of our staff, and we’re proud of our students here,” she says.
The class with the most contributions was Grade 7, but Alberghine commends all of the participants for their volunteer spirit. “These students at Halls Middle School are helping us in our efforts to eliminate childhood hunger across the globe,” he says.
A Fantastic Foundation According to Alberghine, the students are not alone in their efforts. Nearly 600 schools nationwide have committed to hosting events related to Global Child Nutrition Month. Many schools are holding fundraisers, scheduling assemblies or featuring international lunch menus with the goal of raising 25 cents per student.
Many SNA members—including industry—are participating in this campaign. For example, Schwan’s Food Service, Inc., has partnered with several organizations to offer the kid-friendly “Change Our World” program. Not only does it promote students’ awareness of global hunger, but it also empowers kids to take action.
Want to be involved? Check out “Related Links” for more information about the “Change Our World” program and the Global Child Nutrition Foundation, as well as many helpful resources, promotional materials and kid-friendly activity ideas.
The Global Child Nutrition Foundation was created in 2006 with the mission of expanding opportunities for the world's children to receive adequate nutrition for learning and achieving their potential. It continues and expands upon the work of the Global Child Nutrition Forum, formerly conducted by the School Nutrition Association (SNA). Created in 1946, SNA advocates healthy nutrition for every child in the United States.
Photos courtesy Stephanie Johnson of Schwan’s Food Service, Inc.
April 23, 2008 -- Drinking milk – regular or flavored – continues to be one of the key links to improving children and teen’s nutrition intake. Kids who drink regular or flavored milk have better intake of crucial nutrients such as calcium, phosphorus, vitamin A, potassium and magnesium, than non-milk drinkers, according to a study released this month in the Journal of the American Dietetic Association. The study also showed children who include flavored milk in their diets report higher intake of milk overall, while maintaining a weight status that is comparable or lower than that of the non-milk drinkers.
This study, funded by the National Dairy Council, was conducted using diet recalls and height and weight data from 7,557 children and adolescents aged 2 to 18 years. In addition researchers noted that flavored milk drinkers did not have higher overall intakes of sugar. Earlier research has shown that sweetened beverages, like soda and fruit drinks, may account for 50% or more of children and adolescents total added sugar intake. The findings highlight the fact that milk drinkers are less likely to drink soda and other sweetened drinks, thus decreasing the amount of added sugar in their diets.
This research has important implications within the school environment. Many schools districts have removed or considered removing flavored milk over concerns of students added sugar intake and the increased risk for obesity. Researchers concluded that “access to low-fat or nonfat flavored milk could help children meet the recommended intakes of dairy servings” and improve intake of the nutrients of concern, calcium, potassium and magnesium, identified by the Dietary Guidelines for Americans (DGA). Further, until additional research is completed “limiting children and adolescents’ access to flavored milk due to higher added sugars or energy content may only have the undesirable effect of further reducing intakes of many essential nutrients provided by milk”.
School nutrition programs continue to promote milk as one of the Food Groups to Encourage identified by the 2005 DGA. According to the 2007 SNA Operations Report, over 95% of schools have low fat and fat free milk available and almost 70% offer three or more flavors of milk. School nutrition professionals can learn more about increasing milk consumption by taking the online course, "The New Look of School Milk," available through SNA's Child Nutrition U online university.
See related links for a link to a research fact sheet and summary of key messages as well as a link to Child Nutrition U.
School Nutrition Professionals Salute Earth Day
April 22, 2008 – As the world celebrates Earth Day today, school nutrition professionals nationwide can be proud of the efforts they are taking to “go green!” Whether it is purchasing and menuing locally grown produce – and saving fuel in the process – incorporating energy-efficient appliances in the kitchen or recycling plastic milk bottles and other items, earth-friendly practices are alive and well at America’s school nutrition operations.
In Alexandria, Virginia, the newly rebuilt T.C. Williams High School recently received certification under the Leadership in Energy and Environmental Design (LEED) program from the U.S. Green Building Council. The school dining room sits at the center of the new school. Alexandria Public Schools’ nutrition director Becky Bays oversees the facility, which features high ceilings, exposed ductwork, a “green” roof and an abundance of natural light. The dining room roof collects and recycles rainwater, which is used for air conditioning, toilets and irrigation. One possibility for the future is to grow fresh herbs on the roof, as well; these could be used in the kitchen for recipes. Other environmentally friendly features in the school meal operation include motion sensors on lights and the use of 100% recycled air and HCFC-free refrigeration. Recycling and composting programs are also incorporated into the district’s foodservice program.
Partnering with local growers to purchase fruits, vegetables and other foods from area farms is yet another way many school nutrition programs are doing their part to save the planet. School nutrition directors like Deborah Taylor, with Shawnee Public Schools, Oklahoma, are reducing greenhouse gas emissions by buying locally grown vegetables, fruit, and milk for their school nutrition programs. Since most produce travels an average of 1,500 miles from farm to table in the United States, buying food from local farms significantly cuts emissions. Farm-to-school programs have been in existence for over 10 years, but have recently seen rapid growth. Current estimates indicate almost 2,000 farm-to-school programs are in operation in over 35 states, and this number continues to increase. Additional benefits of these programs include the availability of fresher produce for school meals, increased opportunities for hands-on nutrition education in the classroom, and new markets with stable revenues for local farmers.
The January 2008 issue of SNA’s School Nutrition magazine focused on the trend of districts and schools “Going Green,” highlighting even more examples of school nutrition programs around the country that are incorporating a variety of environmental practices. See Related Links to learn more.
April 21, 2008 -- Twenty international delegates representing 13 nations will convene in Philadelphia, Pennsylvania from July 17 to 22, 2008, for the 10th Global Child Nutrition Forum: Linking Agricultural Development to Sustainable School Feeding Programs. For the first time since its inception in 1997, the Global Child Nutrition Foundation (GCNF) is collaborating with a number of child nutrition leaders from governmental, NGO and private sector companies including the United States Agency for International Development, the United Nations World Food Programme, Joint Aid Management, Solae, Tetra Pak and Schwan’s Food Service on the selection of the invited delegates. This year the Global Forum is bringing together representatives from targeted developing countries for an intensive 6-day program to build their capacity and networks towards advancing school feeding. As the major annual initiative of the foundation, expectations are high that this meeting will help fulfill GCNF’s vision to help establish a world in which hunger is not a barrier to children learning.
Leaders from South Africa, Nigeria, Ghana, Mozambique, Ethiopia, Angola, Zambia, Egypt, Bolivia, Guatemala and other countries are seeking this training to enhance their skills in establishing, operating and expanding sustainable school feeding programs. Country representatives will observe school feeding programs in Philadelphia, share information, identify school feeding needs and barriers and identify resources for problem resolution. Sessions will focus on sharing information from the representative countries, seeking remedies to common problems, and providing current information on global challenges, such as food safety, program sustainability, foodservice management, program operations and nutrition.
This year’s Forum will focus particularly on building linkages between school feeding programs and local agricultural development. Presenters will include Emmanuel Ohene Afoakwa, University of Ghana; Arlene Mitchell, Bill & Melinda Gates Foundation; Daniel Balaban, National Educational Development Fund, Brazil; Ulla Holm, Tetra Pak, Sweden; Jose Antonio Castillo, UN World Food Programme; and Gene White, GCNF; among others. During the past decade, 173 international delegates from over 60 countries have participated in the Global Forum and returned to their countries with information, skills and plans to advance school feeding.
For information: Paul Alberghine, GCNF Director 703/253-2126, palberghine@schoolnutrition.org
April 18, 2008 -- School nutrition programs grabbed headlines nationwide this week as the media covered the impact of rising food costs on healthy school meals. Newspapers and television stations across the country carried stories about the challenges school nutrition programs are facing as soaring corn, wheat, and gas prices drive up food costs globally.
On Monday, April 14, 2008, the Washington Post ran a front page article highlighting how districts from Alexandria, Va. to Davie County, N.C. are keeping their nutrition programs financially sound. In Montgomery County, Md., expensive tomato slices were pulled from school salad bars in favor of cheaper celery and carrots. The school nutrition program in Miami-Dade County, Florida saw an increase of almost 50% in milk costs alone. School nutrition operators are concerned that skyrocketing food and labor costs will have a negative impact on school nutrition programs unless local, state and federal financial support provides some relief.
SNA President Mary Hill, SNS addressed the issue in an interview on National Public Radio’s afternoon financial show, Marketplace. Hill discussed how school nutrition professionals are doing everything possible to keep costs low without compromising nutritious offerings. While many programs are pushing for additional funding from their school boards, Hill acknowledged that most districts cannot spare extra money from their general funds.
The Today Show and the NBC Nightly News with Brian Williams also carried segments on rising school meal costs this week. In a story that reached almost 6 million viewers on Tuesday morning, the Today Show featured several school nutrition professionals detailing the struggles facing school districts across the nation as food prices reach historic highs. The NBC Nightly News, with a viewership of almost 8 million people, looked at both retail and commercial food costs, placing a special emphasis on schools at the end of the report.
Since January 1, 2008, SNA has tracked nearly 160 articles concerning rising meal costs, with over 50 stories tracked in the first 15 days of April. As districts complete the bid process for next school year, many school boards are looking at the need to raise the price of a paid lunch. Newspaper reports highlight school districts requesting increases ranging anywhere from 10 cents to 30 cents per lunch.
There are a number of reasons why the cost of food is growing exponentially. Globally, corn, wheat, soy, and rice are at record prices. As demand for these products grow in developing countries such as India and China, supplies are decreasing globally. In the United States, many farmers are producing corn for ethanol production, instead of food. Both of these factors are forcing prices to reach historic highs. The cost of fuel is also contributing to the record prices. With high gas prices, the cost of shipping food from farm to cafeteria is significantly more than a year ago. Experts are not sure when, or if, food prices will come down. In the meantime, school nutrition operators are trying to provide children with nutritious, healthy meals in a cost efficient manner.
April 18, 2008 -- As school nutrition professionals across the nation rise to the challenge of implementing nutrition standards that are consistent with their respective school districts’ budgets and wellness policies, information surrounding foods and beverages sweetened with high-fructose corn syrup (HFCS) can often be unclear. According to current scientific research there is little, if any, difference between ordinary table sugar (sucrose) and HFCS. In fact, each can be consumed in moderation in a healthful diet. However, consumer confusion regarding HFCS persists.
In an effort to reduce this confusion among school nutrition professionals, School Nutrition Association (SNA) and the School Nutrition Foundation (SNF), in partnership with the International Food Information Council (IFIC), will be offering a FREE webinar on Wednesday, May 7, 2008.
Title: High Fructose Corn Syrup (HFCS) and School Wellness: Science-Based Facts for Healthful School Nutrition Operations
Date:Wednesday, May 7, 2008
Time: 2:00 PM EDT (Eastern Daylight Time)
Duration: 75 minutes (approximately)
This web-based seminar (“webinar”) aims to clarify the issues surrounding HFCS by presenting the consumer, nutrition, and food science perspectives. School nutrition professionals will have the opportunity to learn about the broader context of HFCS as a consumer issue, followed by the detailed, real-life context of dealing with this topic in the school nutrition setting. Nutrition and food science experts will provide data-driven facts to correct misunderstandings about HFCS. The webinar will include messaging opportunities and strategies for communicating scientifically accurate information to policymakers, parents, and others with whom school nutrition professionals interact.
Susan Borra, RD, of the International Food Information Council will act as moderator and will present information about consumer understanding of sugars and HFCS; Theresa Nicklas, PhD, will present information about sugars in children’s diets; John White, PhD, will discuss food science regarding sugars and especially HFCS; and Sandra Voss MS, RD, LDN of the School Nutrition Program for Arlington Heights District 25 in Illinois will address the realities of dealing with these issues from a school nutrition perspective.
SNA members may earn 1 continuing education unit (CEU) for participating in the webinar. Participation in the entire hour-long webinar is required to qualify for CEU credit.
April 17, 2008 -- The Global Child Nutrition Foundation (GCNF) has opened the nomination process for the 2009 Gene White Lifetime Achievement Award for Child Nutrition. Nominations are being accepted from April 1 through November 15, 2008. This prestigious award is presented each March to an individual who has contributed in an exemplary way through their lifetime achievements toward helping the world's poorest children to receive adequate nutrition, to thrive, and to reach their full potential.
Senator George McGovern first awarded the Gene White Lifetime Achievement Award to Gene White in 2004 at the inaugural A Possible Dream Gala in Washington, DC. Other past recipients of the award include Senator George McGovern, Senator Bob Dole, Dr. Josephine Martin, Catherine Bertini and Edward Cooney. The 2009 award will be presented at the Foundation’s 6th Annual A Possible Dream Gala to be held on Tuesday, March 3, 2009 at the Ronald Reagan Building and International Trade Center in Washington, DC.
The award nomination procedures document is available below. If you have questions or need assistance obtaining the form, contact the Global Child Nutrition Foundation at gcnf@schoolnutrition.org.
Award Nomination Procedures (in Adobe Acrobat format)
April 16, 2008 -- Over the past few years, school nutrition programs in many states have focused on procuring locally grown food, particularly through farm to school programs. Concerns about food safety, childhood overweight, and the environment are driving communities to look at alternative food sources. In many areas, farm to school programs are an especially inviting prospect. The programs connect children with where their food comes from, through farm field trips, school gardens, and classroom activities. Farm-to-school programs also expose children to a wide variety of healthy and nutritious foods.
During the 2008 legislative session, 19 bills have been introduced in 10 states. To date, Maryland, New Mexico, and Washington State each passed legislation expanding access to farm to school programs. Here is a synopsis of the bills introduced this legislative session:
FloridaHB 1251 & SB 2468 – These identical bills would create the Florida Farm Fresh Schools Program. This program, to be administered through the Florida Department of Agriculture and Consumer Services, would require school districts to purchase fresh, high quality, Florida-grown foods when possible. The legislation also requires school districts to “make reasonable efforts to select foods based on a preference for those that have maximum nutritional content” and are organic foods. The bill also includes a line exempting locally grown fresh fruits and vegetables from a bid limit of $25,000. If passed, this legislation is effective July 1, 2008. Both bills are currently in committee.
IllinoisHB 5949 – Legislators in Illinois introduced this bill in mid-February. Similar to the Florida legislation, HB 5949 would create the Farm Fresh Schools Program. The program would be administered through the Illinois Department of Agriculture, in cooperation with the Illinois State Board of Education and the Department of Public Health. To implement the Farm Fresh Schools Program, interested counties can apply for a grant, which will be supported by money in the Farm Fresh School Fund. In the first year, grants will be awarded to 6 different counties, including 3 urban counties and 3 rural counties. This bill is currently in committee.
Iowa HB 2459 – Iowa already has a farm to school program in place. This legislation would require the Department of Agriculture to publish an annual report reviewing the programs.
MarylandHB 696 & SB 158 – Legislators in Maryland introduced bills in both the House and the Senate that would create the Jane Lawton Farm-to-School Program. As in other states, the program would be administered by the Department of Agriculture and would link schools with local farmers in order to procure locally grown food and provide nutrition education. The Maryland legislation would also designate one week during the school year as “Maryland Homegrown School Lunch Week.”
New MexicoHB 164, HB 180, SB 207, & SM 54 – Over the last few years, many organizations, including the School Nutrition Association of New Mexico, have lobbied the state legislature for funding for farm to school programs. This year, 4 pieces of legislation were introduced before the end of the session. New Mexico legislators passed a memorial (SM 54) recognizing the importance of farm to school programs and locally grown produce in the school nutrition programs, encouraging school districts to use New Mexico-grown foods. State legislators were successful in incorporating $150,000 for the purchase of New Mexico grown produce into the state general appropriations bill. The initial proposal for this funding was included in HB 164 and SB 207, companion bills that were authorized.
The New Mexico legislature also passed HB 180, the “Manny Herrera Access to Health Foods Act,” which would have created the Healthy Food Initiatives Board. The Board would then award grants to rural communities to build infrastructure, such as freezers and warehouse space to hold locally grown produce that could then be allocated to groups including school districts. Additionally, the amended version of the bill appropriated $52,000 to fund the program. At the end of February, the legislation was vetoed by New Mexico Governor Bill Richardson (D) because it appropriated minimal funds and required the oversight of too many different departments.
OhioSB 288 – Ohio Senate Bill 288 would create a grant program that provides kindergarten students and parents with nutrition education through in-classroom activities and field trips. The program would also provide participating schools with funds to purchase Ohio-grown produce. The bill is currently in committee.
OregonHB 3601 – This year, Oregon legislators approved a bill that establishes the Oregon Farm-to-School and School Garden Program. The legislation requires the state Department of Education to provide technical assistance in a variety of areas, including:
While the legislation does not set aside any money for administering the program, the bill does authorize the Department of Education to accept contributions of money for both public and private sources to pay for the program. HB 3601 passed both the state House and Senate on February 22, 2008 and was signed by the governor on March 11, 2008.
South CarolinaHB 4833 & SB 1231 – South Carolina legislators are debating two bills this year that would create the “South Carolina Farm to School Program Act.” House Bill 4833 and Senate Bill 1231 are companion bills that aim to create a direct relationship between farms and the school nutrition programs. The legislation would create a position within the state Department of Agriculture to administer the program and provide technical assistance to school nutrition programs, farmers, distributors, and processors. The bills are currently in committee.
TennesseeHB 3158 & SB 3341 – These companion bills would require local school boards to develop a plan that sets preferences for use of locally grown products in school meals. The legislation would also provide more flexibility in bidding for farmers. Senate Bill 3341 passed the state Senate and is currently awaiting action in the House.
WashingtonState SB 6483 – Washington State passed a landmark bill related to locally grown foods in school nutrition programs. In March, the legislature authorized a bill that would ease restrictions for school districts to purchase locally grown produce and encourage more schools to participate in farm to school programs. The legislation also creates a series of grants that would pay for locally grown produce for school districts that have a free and reduced price eligible student population of greater than 50 percent. The bill, SB 6483, unanimously passed the state Senate and received only one no vote in the state House. Governor Christine Gregoire (D) signed the legislation on March 27, 2008, with the legislation is effective on June 12, 2008.
April 15, 2008 -- The U.S. House of Representatives advanced a bill that would create a food allergy management plan for schools. On Wednesday, April 9, 2008, the House passed the Food Allergy and Anaphylaxis Act of 2008, a bill that would require the Secretary of Health and Human Services to develop and make available a policy to manage the risk of food allergy and anaphylaxis in schools. School districts and childcare centers would not be required to implement the policy, but they are encouraged to voluntarily adopt it. The House passed the bill by a voice vote, sending it to the Senate.
The bill includes language on the role of parents, students, and school administrators. The bill recommends that the policy address issues such as creating an individual healthcare plan for affected individuals, allergy and anaphylaxis management for teachers and other school personnel, and strategies to reduce the risk of exposure to anaphylaxis-causing agents.
If the Senate passes this bill, it would become the first piece of federal legislation to address food allergies and anaphylaxis in schools. States such as Connecticut have laws already addressing food allergy policies for schools.
For additional information, please visit Related Links.
April 14, 2008 — On April 8th, Pat McCoy became this year’s first recipient of the Marvin M. Schwan Heritage of Quality Award. Pat was surprised with the award during the national Schwan’s Food Service, Inc. meeting in Minneapolis, Minnesota.
“I was totally clueless about the award,” said Pat, vice president of field sales. “It was a really nice thing.”
The Heritage of Quality Award — the company’s top honor — was created in 1994 in memory of the company’s founder and to preserve the ideals, qualities and core values that are the foundation of the company. An award is given to one hourly, one commissioned and one salaried employee each year.
The hourly and commissioned employee recipients will be announced at a later date.
Pat was nominated by employees for the award because he is a leader who is passionate about the business and committed to developing his team, according to his nomination form.
“He is truly a leader. He not only pushes himself, he pushes others to realize their potential,” his nomination form stated.
Pat received the award near the end of Food Service’s two-day national meeting. Company Interim Leader Greg Flack asked everyone to stand as he began reading off some of the winner’s attributes. He asked employees to sit when he read something that did not pertain to them.
“I was the last person standing,” Pat said. “I was actually a little nervous thinking that I missed a cue to sit down.”
Pat said once he was the only one standing he was asked to turn around, where he found his family standing nearby.
“It was one of those moments I won’t forget,” Pat said.
Pat started with the company 22 years ago as a sales manager for what was once known as Tony’s Food Service. He has held many roles during his career, including marketing manager and division manager. Pat is also the industry representative on the School Nutrition Association Executive Board.
April 14, 2008 -- Would you like to go the Annual National Conference (ANC) for the first time? Here’s your chance to apply for a $500 scholarship to attend the 62nd Annual National Conference in Philadelphia, PA.
Apply Now
The School Nutrition Foundation along with Lincoln Foodservice Products, Inc. and Winston Industries, LLC, is offering this scholarship for SNA members who would like to attend ANC for the first time.
How do you apply for this great opportunity? Here are a few guidelines:
Please see related links for your copy of the 2008 ANC Scholarship Application.
SNA Statement on USDA Meal Cost Study
April 11, 2008 -- On April 11, 2008, the US Department of Agriculture Food and Nutrition Service released the “School Lunch and Breakfast Cost Study-II” indicating that “full costs” to produce National School Lunch Program lunches “generally exceeded the free lunch subsidy” provided to prepare them. Collected from the 2005-2006 school year two years ago, these findings directly echo recent research conducted by the School Nutrition Association (SNA) in 2007 that show combined labor, food and indirect costs necessary to provide a school lunch are greater than the Federal reimbursement, commodity entitlement and average price paid by students who do not qualify for a free school lunch.
The USDA Meal Cost Study Summary of Findings states that for the average School Food Authority (SFA), “the full cost to produce a reimbursable lunch was $2.91. When results are weighted by the total reimbursable lunches served by each SFA, the mean full cost to produce a reimbursable lunch was $2.79.” This far exceeds the regular $2.495 per meal subsidy rate for free lunches in the 2005-06 school year ($2.32 in cash reimbursements plus $0.175 in entitlement commodities with an extra $.02 per meal in high poverty school districts). While the Meal Cost Study found contradictory results when comparing the “reported costs” versus “full costs” to prepare a school lunch, SNA firmly believes all costs associated with preparing a meal need to be factored in as these all must be absorbed by school district nutrition programs. Using "reported costs" rather than "full costs" when determining the cost of a meal presents a skewed picture, similar to the idea that the advertised price to purchase a car is the same as its actual cost.
SNA data shows the increase in food, milk and energy costs, combined with high labor and benefit costs, are driving school boards to raise lunch prices and school nutrition programs to cut costs or go into the red. Many food items critical to providing balanced, nutritious school meals saw double-digit price increases from February 2007 to February 2008, according to the Bureau of Labor Statistics Consumer Price Index, such as:
Since the 2005-2006 school year when the USDA Meal Cost Study data was collected, school districts have approved and implemented unfunded local school wellness policies and have phased in more food and beverage items from the Food Groups to Encourage as outlined in the 2005 Dietary Guidelines for Americans. As a result, school districts are serving more whole grain items, more fresh fruits and vegetables, more low fat dairy and more transfat free products. All of these items add costs to school meals that would not have been reflected in the 2005 – 2006 school year data. Districts are paying more this year for the food and beverages necessary to provide balanced, nutritious school meals and costs are exceeding the Federal per meal reimbursement of $2.47 for a “free” school lunch.
In the Dayton, Ohio, area for example, school nutrition programs are spending 13 cents per serving of whole grain bread compared to 7 cents for a serving of white sandwich bread, whole wheat hamburger buns are 14 cents compared to 9 cents for white. As of January 2008 in Central Florida, food costs for school nutrition programs show similar increases:
The SNA 2007 Trends Report, based on research collected from 200 school districts in July 2007, found the following cost increases were experienced by school nutrition programs during the 2006-2007 school year:
Another factor that the USDA Study fails to address is the effect of USDA Bonus Commodity purchases. In 2005-2006 school nutrition programs were able to take advantage of millions of pounds of pineapple, sweet potatoes, salmon and asparagus through the Bonus Commodity Program. So far this year, less of these Bonus Commodities have been available to schools. With the significant increase from $79 per barrel in 2005 to more than $110 per barrel this month, the price of oil has had an impact on food prices as well as on school districts that prepare foods at central kitchen and transport them to individual schools. School district’s general funds are also feeling the financial pinch this year, making it less likely that they can subsidize school nutrition programs. A recent article in the National School Boards Association’s School Board News stated “School districts across the nation are feeling the pinch as the worsening economy is forcing them to make tough decisions about cutting programs and staff. With many governors proposing to freeze K-12 funding for 2008-09 at current-year levels or even cut funding, school boards are looking at various ways to trim expenses, from raising class sizes to eliminating popular programs.”
Additional funding from all levels of government and private sources are needed to ensure healthier food options.
SNA research has found that based on an estimated average cost to prepare a school lunch (including labor, food and other inputs) of about $2.70 to $3.10, and revenue of anywhere from $2.00 to $2.60 to offset that cost (from federal reimbursements, commodity entitlement and the average price paid for a school lunch) school nutrition programs are experiencing a potential loss of $5 to $8 million per school day based on 30 million school lunches provided.
The 55,000 members of the School Nutrition Association look forward to working with the USDA, members of Congress and child nutrition advocates to secure additional federal, state and local resources to assist school nutrition programs in providing the most nutritious meals possible to our nation’s children.
Planting a Vision
April 11, 2008 -- Imagine eating juicy apples, pears and plums from an orchard in your own backyard. The taste of crisp lettuce and vegetables fresh from a garden. Grapes bursting with flavor, right off the vine. For the school meal program at Auburn (Wash.) School District, which enrolls 14,600 students, this vision is becoming a reality.
With consulting help from Cascadian Edible Landscapes, Auburn High School students have created a landscape featuring approximately 50 dwarf fruit trees. On Wednesday, they held a “planting party,” spacing the trees over one half of an acre lot located between the high school and an elementary school.
“The other half—the greenhouse—becomes an outdoor classroom,” explains Eric Boutin, SNS, director of child nutrition services, who got the idea from a “Rethinking School Lunch” seminar at the Center for Ecoliteracy in Berkeley, Calif. The goal is to partner with experts like master gardeners, composters and recyclers to educate the kids about nutrition, earth science and more.
A Garden & a Goal Boutin also was inspired by the renowned Edible School Yard at Martin Luther King Middle School in Berkeley. In 2007, Auburn School District launched its greenhouse garden as a model, with the ideal of starting gardens at all 22 schools in the district. Next Wednesday, students from Bastyr University in Seattle will help the high schoolers begin planting herbs.
Janet Nielsen-Homan, kitchen manager at Auburn’s Cascade Middle School, views the garden as a teaching tool—and as a source of delicious school food. Last year, her student customers learned about the life stages of a seed by growing lettuce. After the harvest, Nielsen-Homan served the leafy greens on the cafeteria’s salad bar and in her daily chef salad. “The ‘lettuce crop’ was a wonderful process,” she enthuses. “I was excited to use the fresh produce in our program, which really features fresh and whole foods.”
The Price of Progress In the Auburn district, the full price for a nutritious, balanced lunch is only $2 at the elementary level and $2.25 for the older students. Approximately 39% of students qualify for the free and reduced rate, with 9 schools categorized as severe need.
To date, 62% of the students participate in the lunch program. And no wonder—the nutrition team introduced scratch cooking two years ago with dishes like baked chicken, cilantro coleslaw and oven roasted potatoes.
But the changes came at a cost. According to Boutin, government reimbursements aren’t enough to fund quality, fresh foods, and the school gardening program may help to make up the difference. “It’ll actually save us money, and, as importantly, I think it helps kids and parents make the connection between good nutrition and the lunchroom,” he says.
With the recent epidemic of childhood obesity, Boutin feels it’s more important than ever to help America’s future develop healthier habits. “Kids don’t really have an appreciation for whole, natural foods right now, but we have to get them there,” he concludes.
SNA Reports on Public Awareness Activities
April 10, 2008 -- During the first quarter of 2008, the School Nutrition Association continued its efforts to promote healthy school meals and the efforts of school nutrition professionals to provide balanced, nutritious meals to students in school. Working to counter the challenges associated with the recall of over 50 million pounds of beef sent to schools through the USDA commodity program, SNA responded to an average of 5 incoming press calls per week and made 78 proactive pitches to media outlets during the quarter. SNA public affairs staff, SNA’s public relations firm and the 35 member SNA Spokesperson Network conveyed key Association messages to an estimated audience of over 8 million people. This represents an increase from 2 million during the first quarter last year, an increase of 300%.
Highlights from the first quarter of 2008 include:
Proactive/earned media
Areas of Outreach
Incoming Calls and Response
2008-09 Income Eligibility Guidelines Released
April 9, 2008 - The USDA Food and Nutrition Service has posted the annual adjustments to the Income Eligibility Guidelines, used in determining eligibility for free and reduced price meals or free milk.
The guidelines are used by schools, institutions, and facilities participating in the National School Lunch Program (and Commodity School Program), School Breakfast Program, Special Milk Program for Children, Child and Adult Care Food Program and Summer Food Service Program.
The guidelines are intended to direct benefits to those children most in need and are revised annually to account for changes in the Consumer Price Index. The new guidelines are effective from July 1, 2008, through June 30, 2009. The numbers reflected in this notice for a family of four in the 48 contiguous states, the District of Columbia, Guam and the territories represent an increase of 2.7% over last year’s level for a family of the same size. Under the new guidelines a family of four qualifying for free meals must make $27,560 or less, while a family of four qualifying for reduced price meals must make less than $39,330.
See Related Links to read the Federal Register notice and to access a table with the new guidelines.
NSLW/NSBW Preview April 2008
This is one issue of School Nutrition that you will want to have on hand for the rest of the year. First of all, SN magazine unveils the long-awaited new themes for National School Lunch Week (NSLW) 2008 and National School Breakfast Week (NSBW) 2009.
“I’ve always wondered how on Earth the creative minds at SNA are able to top each year’s themes,” writes Joyce Ryan, SNA Foodservice Employee/Manager Representative. “But somehow, they do—and the upcoming events look better than ever!”
It’s an election year that will go down in history—and not necessarily because of America’s presidential race. NSLW’s three-year “Vote for School Lunch” campaign is drawing to its exciting finale. Previous winners Pete Pizza (2006) and Biff Burger (2007) are back in the ultimate race for school lunch supremacy, but this time, they face a stiff challenge from three new characters, created by the kids who won last year’s Design a Candidate contest. Meet the new candidates and more when you turn to “National School Lunch Week: Presidential Edition.”
Looking for additional inspiration? Enjoy a review of the patriotic promotions held during NSLW 2007. “A Platform for Creativity” brings you photos, stories and voting statistics from school nutrition professionals across the United States. It all adds up to a ballot box full of fun!
Next, meet the incredible superheroes designed especially for NSBW 2009. “The Amazing Adventures of the School Breakfast Heroes” takes the traditional school breakfast article to a whole new level: Details about NSBW are included within a whimsical, fictional adventure story. For all of the facts at a glance, turn to the sidebar “Get Ready for National School Breakfast Week!”
But wait: You’re not nearly finished with this month’s issue of SN magazine. School Nutrition also brings you a bonus feature for Earth Day and a review of the Child Nutrition Industry Conference (CNIC) 2008. In honor of Earth Day, April 22, the article “Don’t Throw it all Away” explores what schools are doing to minimize and recycle waste.
Plus, “Smooth Sailing” takes you for a tour of CNIC, held this year in Monterey, Calif. Among others, Stedman Graham and U.S. Department of Agriculture Undersecretary Nancy Montenez Johner topped the list of speakers, and sessions covered such hot topics as commodities and national nutrition standards. With everything from creative new promotions to tried-and-true business practices, SN magazine can help you supercharge your school nutrition operation!
Stay tuned. In upcoming months, more information about NSLW and NSBW will be published in the magazine and at www.schoolnutrition.org/vote and www.schoolnutrition.org/nsbw.
This Month is Global Child Nutrition Month
April 4, 2008 -- This month marks the first Global Child Nutrition Month. All month long schools will celebrate the month by raising awareness and funds for school feeding efforts worldwide. To date, at least 600 schools have committed to hosting events that raise awareness about global child hunger and encourage global citizenship. Many schools are holding creative fundraisers, scheduling assemblies or featuring international lunch menus with the goal of raising 25 cents per student.
Global Child Nutrition Month (GCNM) supports the Global Child Nutrition Foundation, a501 c(3) committed to eliminating childhood hunger across the globe through the creation of self-sustaining school nutrition programs. The Foundation believes that by nurturing young bodies and minds, a more stable, peaceful world can be built.
In one district in suburban Chicago almost all of the elementary schools plan to hold events during April to make students aware of global school feeding efforts and the Global Child Nutrition Foundation (GCNF.) Information will be printed on April menu backs, a short digital video on charitable giving and global hunger will be played in each classrooms and each school will determine their own particular promotion. District school nutrition staff will offer an incentive awarding the top five schools in the district who have the best participation, with the next ten receiving special recognition as well. The district also hopes to partner with large employers in the community to have them match the funds raised by students for global school feeding efforts.
Not far away in Beavercreek, Ohio, outside of Dayton, school nutrition director JoAnne Robinett, SNS has set a fundraising goal of $2,500 for her district of 7,500 students. She will be meeting with her school kitchen managers to discuss promotions and events around Global Child Nutrition Month. Part of her plans include distributing 5,000 coin-like tokens that will be given out with each lunch served on April 1st. The token will be a reminder for students to bring a coin back for the GCNM campaign. Posters will decorate school dining rooms. The local dairy has agreed to donate 250 pint milk bottles which will each get a GCNM campaign sticker. The bottles will be offered to staff and classes to collect change as well as placed at each school lunch cashier station. The goal is to fill each bottle with $10. Prizes will go to those who have the largest amount in their bottle, and a party will be thrown in honor of the class who raises the most money by the end of April.
Ohio Firm Recalls Frozen Chicken Products Due To Mislabeling
April 3, 2008 -- On March 29, 2008 - Koch Foods, a Fairfield, Ohio, establishment, is recalling approximately 1,420 pounds of frozen chicken breast products because they were packaged with the incorrect label. The frozen, pre-browned, raw products were labeled as "precooked" and therefore do not provide proper preparation instructions. These raw products may appear fully cooked.
The following product is subject to recall:
10-pound cases of "Koch Foods Fully Cooked Breaded Chicken Breast Fillet with Rib Meat" containing two 5-pound bags. Each case bears the establishment number "P-20795" inside the USDA mark of inspection, a production code of "24837-2", a date code of "B03982" and as well as a product code of "86861" printed on the label.
The frozen chicken products were produced on Feb. 8, 2008, and were shipped to distribution centers in Connecticut, Maine, Massachusetts, Michigan, Pennsylvania and Tennessee, intended for use by food service institutions. The problem was discovered by the company. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a physician.
Media with questions about the recall should contact company Chief Financial Officer Mark Kaminsky at (847) 384-5940. Consumers with questions about the recall should contact company Vice President of Sales John Marler at (601) 732-3056.
FSIS is reminding consumers that all poultry products should be cooked to a safe minimum internal temperature of 165° Fahrenheit as determined by a food thermometer. Using a food thermometer is the only way to know that food has reached a high enough temperature to destroy foodborne bacteria.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
USDA Fact Sheets for Healthier School Meals
April 2, 2008 -- At SNA’s LAC 2008, USDA announced their plan to release nine fact sheets on topics related to the Dietary Guidelines including: Dairy, Fruit, Vegetables, Whole Grains, Sodium and more. The purpose of this new technical assistance is offer new ways to help school nutrition programs further implement the 2005 DGAs.
Each fact sheet includes easy to follow, fun facts and ideas with the following sections:
USDA has already released “Use Low-Fat Milk, Cheese and Yogurt for Healthier School Meals” and “Jazz up your Menu with Fruits for Healthier School Meals.” The other seven are coming soon!
Here is a preview of what you will find in each fact sheet:
“Use Low-Fat Milk, Cheese and Yogurt for Healthier School Meals” Messages for students
“Jazz up your Menu with Fruits for Healthier School Meals” Recipe for Success Add fruit to meals and snacks
For the full Fact Sheets see Related Links.
Children With Healthier Diets Do Better In School
April 1, 2008 -- A study in the upcoming April issue of the Journal of School Health found that children with healthy diets perform better in school than children with unhealthy diets. Information regarding dietary intake, height, and weight were recorded and the Diet Quality Index-International (DQI-I) was used to summarize overall diet quality. The DQI-I score ranges from 0 to 100, with higher scores indicating better diet quality. Less healthful dietary components included saturated fat and salt, while healthy foods were classified by fruits, vegetables, grains, dietary fiber, protein, calcium and moderate fat intake.
Led by Paul J. Veugelers, MSc, PhD of the University of Alberta, researchers surveyed around 5,000 Canadian fifth grade students and their parents as part of the Children’s Lifestyle and School-Performance Study. A standardized literacy assessment was administered to the children. Multilevel regression methods were used to examine the association between indicators of diet quality and academic performance.
Students with an increased fruit and vegetable intake and less caloric intake from fat were significantly less likely to fail the literacy assessment. Relative to students in the group with the lowest DQI-I scores, students in the group with the best scores were 41 % less likely to fail the literacy assessment.
The study authors concluded that above and beyond socioeconomic factors, diet quality is important to academic performance. The findings “support the broader implementation and investment in effective school nutrition programs that have the potential to improve student’s diet quality, academic performance, and, over the long term, their health,” according to the report authors.
School nutrition professionals have long seen the connection between learning and nutrition – driving the need for healthy school environments. Meals served in the United States under the National School Lunch Program (NSLP) must, by federal law, meet nutrition guidelines based on the Dietary Guidelines for Americans. No more than 30% of calories can come from fat and less than 10% from saturated fat. School lunches provide one-third of the Recommended Dietary Allowances of protein, Vitamin A, Vitamin C, iron, calcium and calories. These guidelines apply over the course of one week of school lunch menus.
The 2007 School Nutrition and Dietary Assessment III (SNDA III) study based on research by the U.S. Department of Agriculture during the 2004-2005 school year found that in about 90 percent of all schools nationwide, students had opportunities to select low-fat lunch options. Additionally more than 70 percent of schools studied served meals that provided all the nutrients students need for healthy lifestyles, including protein, iron, calcium, and vitamins A and C. In fact, National School Lunch Program participants consumed more of six key nutrients at lunch than non-participants. National School Lunch Program (NSLP) participation is associated with higher average intakes of many nutrients, both at lunch and over 24 hours. NSLP participants have substantially lower intakes of added sugars than do non-participants.