For Immediate ReleaseContact: Paul Alberghine Global Child Nutrition Foundation (703) 739-3900, ext. 126
ALEXANDRIA, Va. (January 6, 2009) – The 2009 Gene White Lifetime Achievement Award for Child Nutrition will be awarded to Mr. Marshall Matz, a leader, advocate and attorney who has spent the last 38 years pursuing a wide range of solutions to childhood hunger in the U.S. and internationally. Mr. Matz , Founding Chairman of the Friends of the World Food Programme and Partner at Olsson, Frank, Weeda, Terman, Bode, Matz, PC, Attorneys at Law in Washington, D.C., will be honored as a champion of child nutrition at the 6th annual A Possible Dream Gala on March 3, 2009, at the Ronald Reagan Building and International Trade Center in Washington, DC. Josette Sheeran, Executive Director of the World Food Programme, and Ed Cooney, Executive Director of the Congressional Hunger Center, will be Honorary Chairs for the event.
Mr. Matz has spent his professional career raising awareness and seeking policy solutions to the causes of hunger. In the U.S., he has played an instrumental role in helping to craft five child nutrition reauthorization bills, with a focus on increasing access to school meals for all children. Internationally, through his involvement with the Friends of the World Food Programme, he has worked tirelessly to increase the organizational capacity of FWFP, particularly with regard to efforts that result in successful school feeding operations in Africa and elsewhere.
His work began with South Dakota Legal Services in the early 1970’s and progressed quickly to the halls of Congress where he first served as General Counsel to the United States Senate Select Committee on Nutrition and Human Needs under then Chairman Senator George McGovern (D-S.D.). From 1978 to 1980 he transitioned to Special Counsel for the Nutrition Subcommittee of the United States Senate Committee on Agriculture, Nutrition and Forestry, under the Chairmanship of Senator McGovern and Ranking Minority Member, Senator Bob Dole (R-Kan.).
Since the early 1980’s to the present Mr. Matz has been an attorney focusing on agriculture and nutrition issues with Olsson, Frank, Weeda, Terman, Bode, Matz, PC, Attorneys at Law – where he became a named partner in 2007. For 28 years he has worked as Washington Counsel for the School Nutrition Association advocating for strong child nutrition programs, adequate funding for the federal nutrition safety net, and nutrition standards to promote healthy childhood weight. For many years, Matz co-chaired the Child Nutrition Forum on behalf of the School Nutrition Association. The Forum is a coalition of organizations representing over 20 million members that forms during every Child Nutrition Reauthorization to advocate on behalf of children.
From 1995 to 2008, Mr. Matz has served as both a board member and a Chairman, of the Friends of the World Food Programme. He helped lead the organization’s growth to a staff of 15 persons, with over $20 million per year in donations to the World Food Programme. He also serves on the board of the Congressional Hunger Center, the George McGovern-Bob Dole Counsel on Food and Nutrition, and the Food Research and Action Center (FRAC,) where he chaired the board from 1988 to 1993. He has spoken on hunger issues at a number of conferences and authored multiple op-ed pieces putting forth policy proposals to combat childhood hunger.
Marshall Matz will be the seventh recipient of the award, created to honor the woman for whom it was named – Gene White, an extraordinary woman who dedicates her life to children and the benefits that good nutrition can provide them. Other recipients of this award include Senators Bob Dole and George McGovern, Dr. Josephine Martin, Edward Cooney and Catherine Bertini.
The A Possible Dream Gala will take place during SNA’s Legislative Action Conference, which will be held from March 1-4, 2009. This year marks the 6th anniversary of this gala event which was designed to honor champions of childhood hunger and raise awareness and funds for the Global Child Nutrition Foundation’s efforts to combat global child hunger through sustainable school feeding programs. During the gala, two other champions of child nutrition will be honored. Rhonda DeVaux, SNS, School Nutrition Director for Irvine Unified School District in California, the 2008 National Outstanding School Nutrition Director of the Year, and Camellia Patey RD, SNS, Vice President of Schools for the National Dairy Council, the 2008 SNA Industry Member of the Year, will be recognized for their tremendous contributions to child nutrition.
The Global Child Nutrition Foundation (www.gcnf.org) is a nonprofit corporation whose mission and vision are to help the nations of the world nurture young bodies and advance young minds through the time-tested practice of school-based nutrition. The School Nutrition Association (www.schoolnutrition.org) is a national, non-profit professional organization representing more than 55,000 members who provide high-quality, low-cost meals to students across the country.
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FOR IMMEDIATE RELEASEErik Peterson703-739-3900, ext. 124epeterson@schoolnutrition.org
Report: More Children Eating Healthy School Meals During Economic DownturnMore than 79% of School Districts Report an Increase in the Number of Free School Lunches Served
ALEXANDRIA, Va., (December 11, 2008) – High unemployment rates and families’ proactive efforts to save money have resulted in significantly more students eating lunch at school. According to Saved by the Lunch Bell: As Economy Sinks, School Nutrition Program Participation Rises, a report released today by the School Nutrition Association, nationwide an average of 425,000 more students are participating in free and reduced school lunch programs. More than three quarters of districts surveyed reported an increase in free school lunches provided, meaning the effects are being felt in districts across the country. Because the school-based child nutrition programs are entitlement programs, federal reimbursements will be provided to schools for each meal served; however, the amount of reimbursement provided continues to fall short of the actual costs associated with producing each school meal.
The survey of over 130 school nutrition directors from 38 states found that 79% of districts saw an increase in the number of free lunches served while nearly 65% saw an increase in the number of reduced price lunches served over last year. Participation by students paying the full price for school lunch decreased in 48% of districts, reflecting a potential shift in the economic status of many American families. Almost 60% of survey respondents reported an overall increase in National School Lunch Program (NSLP) participation, with over 69% reporting an increase in participation in the School Breakfast Program (SBP) in spite of a slight decline in school enrollment this school year compared to last school year.
While the report is another indicator of grim economic news, SNA president Dr. Katie Wilson, SNS, emphasized that, “this year, when hunger is more common, more students are able to eat a balanced, nutritious meal at school.” Meals served under the NSLP must meet nutrition guidelines based on the Dietary Guidelines for Americans, therefore 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 over the course of one week of menus. Students who eat school lunches consume fewer calories from fat than students who bring lunch from home, according to research conducted by Dr. Alice Jo Rainville of Eastern Michigan University. Additionally, school lunches contain three times as many dairy products, twice as much fruit and seven times the vegetable amounts compared to lunches from home.
As school nutrition professionals feed the increasing number of students participating, 88% of school nutrition directors reported this past August that the NSLP reimbursement of $2.57 per free lunch served was not sufficient for their program to cover the costs of producing a meal. Based on an estimated average cost to prepare a school lunch (including labor, food and other inputs) of about $2.92, and revenue of anywhere from $2.52 to $2.77 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 at least $4.5 million per school day based on 30 million school lunches provided. School nutrition directors continue to call on Congress to enact legislation, through an economic stimulus package or child nutrition reauthorization, that would provide an adequate meal reimbursement to ensure nutritious school meals continue to be provided to children.
Any child at a participating school may purchase a meal through the National School Lunch Program. Children from families with incomes at or below 130% of the poverty level are eligible for free meals. Those with incomes between 130% and 185% of the poverty level are eligible for reduced-price meals, for which students can be charged no more than 40 cents. During the current school year, 130% of the poverty level is $27,560 for a family of four; 185% is $39,220). Children from families with incomes over 185% of poverty pay a full price, though their meals are still subsidized to some extent. Local school boards generally set their own prices for full-price (paid) meals, with the national average at $2.08 after many districts raised their meal prices earlier this year. Paid school lunch still represents a bargain when compared to the national average cost to prepare a lunch from home, estimated to be $3.41. School nutrition programs are required to operate their meal services as non-profit programs.
The School Nutrition Association is a national, non-profit professional organization representing more than 55,000 members who provide high-quality, low-cost meals to students across the country. The Association and its members are dedicated to feeding children safe and nutritious meals. Founded in 1946, SNA is the only association devoted exclusively to protecting and enhancing children’s health and well being through school meals and sound nutrition education.
Saved by the Lunch Bell: As Economy Sinks, School Nutrition Program Participation Rises Full Report in PDF
In tough economy more struggling families feed their children with free school lunch programs | KDRV News Watch 12 Oregon - Dec 11, 2008
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Report: More Children Eating Healthy School Meals During Economic Downturn District Administration - Dec 12, 2008
In Tough Times more Students Feed on Free Lunches News Channel 13 Colorado Springs, CO - Dec 12, 2008
School Lunch Participation On The Rise KOAT Abuquerque, NM - Dec 11, 2008
Budget Concerns After More Students Eating Free, Reduced Price Meals WISN Milwaukee, Wisc. - Dec 11, 2008
Free School Lunches Number May Go Up NBC29 Charlottesville, VA - Dec. 11, 2008
More Free Lunches In Houston Schools 13WMAZ Georgia - Dec 11, 2008
Report: More Students Participating in School Meal Programs as Economy Falters Food Service Director - Dec 11, 2008
Economy Has More Students Enroll In Free Lunch Program 4029TV Arkansas - Dec 11, 2008
Weak economy puts more kids in line for free meals, report says CNN International - Dec 11, 2008
More Iowa Students Can't Afford Lunch KCCI Des Moines, Iowa - Dec 11, 2008
School Nutrition Conference Focuses on Going Green and Saving MoneyAttendees Also Gather to Help Restore New Orleans Schools
ALEXANDRIA, Va., (January 6, 2008) – Making school nutrition programs more environmentally friendly and creating a more efficient supply chain are two ways school nutrition professionals are reducing costs to run more efficient programs during difficult economic times. From January 18-20, 2009, school nutrition professionals will join representatives from food and beverage companies, kitchen equipment manufacturers, distributors, technology firms, marketing professionals and other industry professionals at the School Nutrition Association’s annual Child Nutrition Industry Conference (CNIC) in New Orleans, Louisiana. Conference attendees will share knowledge about overcoming financial pressures, running efficient programs and taking leadership in the green schools movement.
The Conference includes sessions on the innovative and healthful food, beverage and equipment items designed for today’s nutritious school lunches, new research development in school nutrition and more. More than 350 attendees are expected for the three-day meeting, session highlights include:
This year, conference attendees will also have the opportunity to participate in a special volunteer effort. The school nutrition professionals from across the country will come together to help their colleagues in New Orleans repair and restore schools devastated by Hurricane Katrina. Conference attendees will lend a hand at New Orleans Public Schools and the Archdiocese of New Orleans to paint walls and plant trees, among other projects. This unique service opportunity allows school nutrition professionals to become an active part of the restoration efforts in New Orleans.
Members of media are welcome to attend. Contact SNA at email address above to receive complimentary press registration.
Child Nutrition Industry Conference 2009
FOR IMMEDIATE RELEASE Contact: Erik Peterson 703-739-3900 ext 124epeterson@schoolnutrition.org
ALEXANDIRA, Va. (November 10, 2008) Gradually adding whole wheat flour to bread products for elementary school children increases student consumption of whole grains. A research study published in the fall 2008 issue of the Journal of Child Nutrition and Management tested the feasibility of an innovative approach that gradually increased the whole wheat content of bread products in school lunches to increase whole grain intake by children. The study authors, Renee Rosen, Dr. Marla Reicks and Dr. Len Marquart, , of the University of Minnesota Department of Food Science and Nutrition, found that such an approach may allow school nutrition directors to gradually introduce acceptable whole grain products into school menus.
The study focused on a sample of children in K-6th grade from two elementary schools in a Midwestern city. Whole red and white wheat flour content of buns and rolls served twice weekly was increased from 0% to 91% in 16 and 7 incremental levels, respectively over the school year. Red wheat products were served in one school and white wheat products in the other. Plate waste methods were used on a whole school basis to estimate consumption. Researchers examined whether whole grain and modified bread product intake differed by level of whole wheat flour and menu entrée category.
Mean consumption of whole grain (grams per child) increased as the level of red and white whole wheat flour increased in modified bread products. Consumption of modified bread products did not differ statistically from the baseline level of no whole grain flour until the 72% level for red and 67.5% level for white wheat was served. Consumption of buns and rolls varied with the type of accompanying menu items regardless of wheat type or level of whole grain flour.
Over the past several years school nutrition programs have actively sought to increase the availability of whole grain products served as part of school lunches and breakfasts in an effort to follow the recommendations of the 2005 Dietary Guidelines for Americans. According to the 2008 School Nutrition Association Back to School Trends Report, increasing the availability of whole grain products was the most popular response for the second straight year, cited by 85.2% of school nutrition directors describing food and nutrition efforts in place in their school districts.
The findings of the University of Minnesota study on gradually increasing whole wheat content in menu items will further encourage school nutrition directors to promote such products in school meals.
The Journal of Child Nutrition & Management is published by the School Nutrition Association and features up-to-date research articles on significant issues affecting child nutrition and school foodservice management. The Fall issue of the Journal is now online and can be accessed through Related Links below. Other articles in this issue include wellness policy implementation, validating plate waste studies and in-class breakfast best practices. Each issue of the Journal provides timely and relevant insights into the many challenges and opportunities surrounding child nutrition programs. Information found in the journal facilitates decision-making and serves as evidence of how effective child nutrition programs are.
SNA, the School Nutrition Association, is a national, non-profit professional organization representing more than 55,000 members who provide high-quality, low-cost meals to students across the country. The Association and its members are dedicated to feeding children safe and nutritious meals. Founded in 1946, SNA is the only association devoted exclusively to protecting and enhancing children’s health and well being through school meals and sound nutrition education.
Gradual Incorporation of Whole Wheat Flour into Bread Products for Elementary School Children Improves Whole Grain Intake Renee Rosen, MS; Lelia Sadeghi; Natalia Schroeder; Marla M. Reicks, PhD, RD; Len Marquart, PhD, RD
Journal of Child Nutrition & Management Fall 2008 Issue
The Whole (Grain) Truth and Nothing But the Truth Webinar Wednesday Nov. 12, 2008
Hot Topics Open Forum - Post a comment on whole grain student acceptability