School lunches changing to healthier options

When analyzing the changes in school nutrition requirements throughout the U.S. and in the state of Missouri, specifically within local districts like Kennett Public Schools, its interesting to take a look at how the national programs like the Healthy, Hunger-Free Kids Act has changed the look of the lunch tray.

Parents and kids alike can tell you that before recent modifications to educational food programs began taking place, most school lunch menus consisted of meals that included items like greasy tater tots, bean and cheese burritos, frozen juice bars, apple sauce and pudding or other processed, out of the box foods. Breakfast foods were also comparable.

However, in today's lunchrooms, school meals have and continue to receive makeovers, which will be reflected as children return to campus this Fall. Through the efforts of the relatively new Healthy, Hunger-Free Kids Act of 2010, and other healthy approaches within individual districts, nutrition among children is improving, resulting in well-informed, stronger, healthier students in Dunklin County.

Kids at public schools like Kennett, which serves approximately understanding of the nutritional qualities and benefits of various food groups.

According to Marion Jackson, Nutritional Director at Kennett Public Schools, through the school's contract agreement with OPAA Food Management Company, Inc., students will be eating meals made up of more fruits, vegetables, dark leafy greens and whole grains feature a maximum calorie limit based on meals and students' grade levels.

Schools like Kennett are taking control of its food program to offer the best possible nutrition for students to achieve their academic and educational goals throughout the school day, while also helping to reduce the country's growing obesity epidemic. Claims have been made for years that the U.S. was tipping the scales at officially weighing in as the "Fattest Nation in the World," and now, according to a newly released obesity report from Trust for America's Health (TFAH) and the Robert Wood Johnson Foundation, the label is fitting.

One-third of Americans are obese and an additional third of Americans are "overweight." The rate of childhood obesity is at 20 percent, and the rate of adolescent obesity has risen to 18 percent in recent years, according to the Centers for Disease Control and Prevention (CDCP). The Organization for Economic Cooperation and Development (OECD) equivocally concluded that the U.S. is the heaviest of 33 economically advantaged countries, including Japan, Australia, England and others. Right now, obesity is a primary public health problem among both adults and children.

By changing the approach to school lunch, schools are trying to make an impact in youth obesity rates. Jackson said many of the modifications to school lunch were actually incorporated over the last couple of years at Kennett, and continue to be modified or built upon to offer the best nutritional meals possible for students.

Jackson explained that fat-free and low-fat milk is replacing whole and reduced-fat milk. Kids who love their chocolate milk will still have the option over white milk, but will now be served a reduced, fat-free version of the drink. Other changes include variations in food groups. As Jackson explained, students will be seeing choices such as baked sweet potatoes in place of those fried potato foods. Jackson said students will also be served items like sub sandwiches on whole wheat rolls, steamed vegetables like broccoli and carrots, and fresh fruits such as cantaloupe wedges and watermelon. Crisp, fresh salads will also be on the menu, served with soup as a choice for kids at mealtime.

In addition to making these healthy changes, districts like Kennett are gradually reducing the sodium content in the meals they serve.

Parents that are still considering sending a lunch box with their children to school may want to think about the new changes to school menus, according to lunchroom staff, because its going to be a tough job to bag a better lunch.

Jackson said that Kennett cafeteria staff cook everything from scratch and offer at least 50 percent whole grain in the bread items that are served, which can range from food favorites like yeast rolls and chocolate chip cookies.

"The kids love them, they taste great, and are in-line with our goal of getting them to make healthier choices," Jackson said.

One of the ways Jackson and the Kennett staff are turning kids on to new healthier foods, in addition to gradually incorporating them into the menu, is by hosting student-participation projects, such as food challenges and other games that encourage more wholesome diets. Jackson said kitchen staff prepares new items, like dried fruit such as cranberries, that she takes into classrooms and introduces to students to get their feedback for potential future menu additions.

"These food challenges are a way for us, outside of the lunchroom, to introduce new foods, encourage them to try them, and get their thoughts on whether or not they enjoyed them or would like to see them added to the choices we provide at mealtime," Jackson explained. "It's a lot of fun and the kids really love to participate. It's been successful so far."

According to some non-profit organizations, like Missouri Farm to School, various food directors might worry about the increased costs associated with these new menu changes. However, the new legislation does provide for increased reimbursements for schools to serve these more nutritious meals.

Additionally, health advocates suggest even larger savings by making these changes now. For example, U.S. Department of Agriculture Secretary Tom Vilsack has warned that the U.S. will not be able to contain health care costs attributed to the rising obesity epidemic if drastic action is not taken. Health advocates argue that paying a little more upfront in regards to school meals will support dividends over the course of a child's lifetime. One study based on 2006 data from the Centers for Disease Control and Prevention (CDC) and RTI International found that obesity costs public and private payers as much as $147 billion each year. These costs could potentially be drastically reduced over time as a result of a broader approach to ending obesity, specifically among youth, America's future.

Pediatricians and health practitioners agree that these meal changes can't come too early. Says Michelle Roach, a registered nurse with the Lexington School District and a pediatric nurse practitioner at Children's Mercy Hospital in Kansas City, healthcare providers have seen more children challenged by weight, in part because of diet choices. "We've found that some of the biggest culprits are sweet juices and drinks being consumed instead of milk and water," says Roach. Along with the changes to school lunches, Roach advocates that children be taught good eating habits. She explains, "It's important to talk to children about nutrition, balanced diets, and portion sizes."

By offering meals that stay within a balanced caloric intake, and consist of foods and drinks that are low in fat, sugar and sodium, schools like Kennett are doing their part in improving nutrition, ultimately helping children to grow healthy, and be hunger free, which is the ultimate goal of the district and its food services director and staff.

* Information in this story was sourced from The Department of Elementary and Secondary Education, OPAA Food Services, and the United States Department of Agriculture's (USDA) Food and Nutrition Service. The Missouri Farm to School initiative, funded through a contract with the Missouri Department of Health and Senior Services and a grant from the U.S. Centers for Disease Control and Prevention, and supported by the University of Missouri Extension and the Missouri Council for Activity and Nutrition, was also a contributor to this article.