After they’ve finished playing at recess, students sit and eat their lunch with School Chef Jason Moore in Gallatin Gateway, MT.
The following guest blog showcases Montana Team Nutrition and their excellent work implementing their Recess Before Lunch (RBL) program. Through this initiative Montana students enjoy active play right before indulging a nutritious school lunch meal allowing them to return to class ready for academic success.
By: Katie Bark, RD, LN, SNS (Project Director Montana Team Nutrition, Montana State University), Christine Emerson, MS, RD, LN (State Director, School Nutrition Programs, Office of Public Instruction), and Molly Stenberg, RD, LN (Assistant Project Director, Montana Team Nutrition, Montana State University)
As USDA’s Team Nutrition celebrates its 20th anniversary, so does Montana Team Nutrition (MTTN)! Since 1995, MTTN has used funding from USDA to provide nutrition education and technical assistance to school districts across our state. Moreover, we’ve been innovators in our field, and one of our biggest accomplishments has been instituting a recess before lunch (RBL) culture in many of our schools. Read more »
The following guest blog highlights the important work of our partner the American Public Health Association (APHA). The association is a tireless advocate working to create the healthiest nation. APHA strives to reach that goal through science-based research, and education.
By Dr. Georges C. Benjamin, Executive Director, American Public Health Association
As kids across the country begin a new school year, they’ll be hitting the books to learn important skills to be successful later in life. They’ll also be visiting cafeterias, vending machines and school stores for the foods and beverages they need to fuel their growing bodies and for achieving academic success. With nearly one in three children overweight or obese, it’s critical that healthy meals are available to them throughout the school environment. Read more »
Nutrition Services teams up with high school culinary classes to create recipes and menu concepts.
Locally-sourced fish baked in fresh herbs and oil topped with a fresh cilantro slaw…It sounds like a dish from a five star restaurant, but it’s just one of many recipes registered dietitian and director of nutrition services Jenn Gerard offers students for lunch in her California school district. Learn how Monterey Peninsula Schools embraced the new nutrition standards, using them as a springboard to enhance their impressive school meals programs.
By Jenn Gerard, R.D., Director of Nutrition Services, Monterey Peninsula Unified School District
I began my career in child nutrition at 26 years old in the Monterey Peninsula Unified School District (MPUSD). Six months later I was stepping into the director position during one of the biggest changes in school meal regulations, attributed to the Healthy, Hunger-Free Kids Act (HHFKA) of 2010. Read more »
Seminole County Public Schools Fresh Fruits & Veggies Menu.
The following guest blog highlights the success story of one of our nation’s school nutrition change agents. As a recent participant and lead mentor in USDA’s Team Up for School Nutrition Success Initiative, Richard Miles provided best practices and strategies to ensure his peers have the tools they need to manage successful school meal programs.
By Richard Miles, Coordinator of Nutrition and Wellness, Seminole County (Fla.) Public Schools
The Team Up for School Nutrition Success training was an experience that provided me with valuable tools, resources and networking opportunities, along with the motivation and confidence to empower school nutrition professionals, like myself, to create positive changes in our schools and communities. Read more »
Many schools in high-poverty areas find that participating in CEP is cost-effective.
When the Healthy, Hunger-Free Kids Act authorized the Community Eligibility Provision (CEP), schools in high-poverty areas gained another important tool to fight childhood hunger. By the end of school year 2014-15, the first year CEP was available nationwide, more than half of all eligible schools had already jumped on board.
Low-income schools of all kinds – rural, urban, elementary and secondary – recognized the potential impact they could have on their communities by offering meals at no cost to all students. Yet, some schools encountered more bumps on the road to implementation than others. Read more »
USDA’s revised guide, Procuring Local Foods for Child Nutrition Programs can help schools find, buy and serve more regional offerings.
Fruits and vegetables are at the top of USDA’s back to school list, and just in time for the new school year, the Pilot Project for Procurement of Unprocessed Fruits and Vegetables is making it easier for schools in eight states to purchase them. The 2014 Farm Bill authorizes the pilot in not more than eight states participating in the National School Lunch Program, and provides them with an opportunity to better access nutritious foods. The pilot also helps create and expand market opportunities for our nation’s fruit and vegetable producers, opening the door for a variety of vendors, small growers, food hubs and distributors to supply unprocessed fruits and vegetables to participating schools.
So far, five states (California, Connecticut, Michigan, New York and Oregon) have spent over $600,000 through the pilot from February through June 2015. Several California districts contracted a produce distributor to connect local and regional producers with schools to receive peaches, cauliflower, apricots, and kale from their state. Students in Oregon are chomping on pears from the Pacific Northwest, while many Connecticut and New York schools are feasting on Macintosh apples from Massachusetts orchards and Empire apples from New York. Virginia, Washington, and Wisconsin were also selected for the pilot and will begin receiving deliveries of fruits and vegetables in the coming months. Read more »