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 »
If you bring your lunch, here are some safe handling tips to prevent foodborne illness. (Click to enlarge)
As the days get shorter and the month of August winds down with the appearance of back-to-school sales, we recognize the telltale signs that signal the “official” end of summer and the beginning of a new school year. For USDA professionals interested in food safety, nutrition and health, thoughts of safe food preparation and school lunches packed at home, come to mind.
It is estimated that each year in the U.S., there are more than 48 million cases of foodborne illness, with 128,000 people hospitalized from these illnesses and nearly 3,000 deaths. It is startling that one in six Americans will become ill from foodborne illness each year since most are preventable. The most vulnerable members of our population are pregnant women, children, the elderly and those whose immune systems are compromised by other diseases and illnesses. That’s why care must be taken to assure that the foods consumed are safe. Read more »
Flowing Wells employee use the oven unit they bought with NSLP equipment grants funds.
USDA supports our tireless school nutrition professionals as they work to provide kids the nutrition they need to learn and develop into healthy adults. To further assist schools, USDA announced the availability of $25 million in National School Lunch Program (NSLP) equipment grants for Fiscal Year 2015. These grants help schools obtain much needed infrastructure to better serve nutritious meals, support food safety efforts, improve energy efficiency, and expand participation in school nutrition programs.
Here are some examples of how these grants have benefitted schools in the past: Read more »
ERS’s Charts of Note series, like the above, provides daily snapshots of highlights from current and previous research on food assistance and other topics. Each provides a graph or map with accompanying text.
Sometimes called the “most important meal of the day” for school-aged children, breakfast is available at nearly 90,000 schools across the country courtesy of USDA’s School Breakfast Program. On an average school day in fiscal 2014, some 13.5 million students participated. The Economic Research Service (ERS) illustrates the growth of the program in a new entry in its popular daily “Charts of Note” series. As the chart indicates, participation has more than doubled since 1996.
The School Breakfast Program, permanently authorized in 1975, is newer than the arguably-more-renowned National School Lunch Program, established nearly three decades earlier in 1946. The statistics tell an interesting story. Throughout the history of the School Breakfast Program, the number of participating children was considerably smaller than in the National School Lunch Program and is still less than half. Nevertheless, as the breakfast program funding increased—and grants to schools to help start up the program became more available—the number of schools participating in the breakfast program has steadily grown, making it available to more students. Read more »
USDA’s What’s Shaking? resources offer creative ways to boost flavor with less sodium. (Click to enlarge)
What’s shaking in USDA’s school meals programs? Delicious and nutritious food, that’s what! Healthy food does not have to be bland or boring. There’s more to creating a tasty meal than just dousing food in dressing or layering on salty sauces. It’s easy to make your dish pop without adding excess sodium. Many schools around the country have figured out creative ways to serve low-sodium meals that maximize taste. So what can you do this school year to “spice” things up and take school meals to the next level? Read more »