| Daily news about school nutrition |  |
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- Can breakfast reduce behavior referrals, suspensions?
Since adopting a grab-and-go breakfast program, a West Virginia middle school, which is one of 100 piloting the program statewide, has reported that more students are eating breakfast at school -- 500 students, up from 125 before the program was implemented. Officials also say students are better behaved and attending class more often. "We're eliminating any competition against breakfast -- that's what's making the difference," said Kristy Blower of the state Office of Child Nutrition. The Gazette (Charleston, W.Va.) (free registration)
(10/27)     
| School Update | | |
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- Tasty Tuesdays program offers incentives to try new foods
A Minnesota school district has adopted a Tasty Tuesdays program, in which students in all elementary schools are exposed to new, healthy foods. The program was created by Winona State University students in collaboration with the school district's nutrition services department. On Tuesdays, students are offered new foods, and if they eat them, they receive incentives to continue trying the samples. Winona Daily News (Minn.)
(10/24)
- Neb. district addresses challenges associated with meal standards
Janeen Pierce, foodservice director for Scottsbluff Public Schools in Nebraska, says she has added a member to her staff to comply with new federal guidelines for school meals. Pierce also said she added more meals that include wheat-based products and introduced more fruits and vegetables. "If we can get them to just take one bite, we hope they'll learn to like it," she said. Star-Herald (Scottsbluff, Neb.)
(10/29)
- Serving healthy food is school cafeteria manager's mission
A.J. Wehmeier, cafeteria manager in a New Mexico school district, connects with students as they go through the lunch line each day and says she takes pride in leading her team to provide healthy meals for students. "Miss A.J. puts a little extra love and attention into everything," said Deborah Salzman, a teacher who eats lunch at the school each day. "Our food is very, very good." The Santa Fe New Mexican
(10/27)
| Nutrition & Wellness | | |
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- Nutrition pros have growing opportunities, dietitian says
Registered dietitian Jill Shaffer says there is an increasing need for nutrition professionals who can guide people toward healthy eating habits. She says more consumers are seeking nutrition help as science links more diseases to diet, and the opportunities for dietitians have expanded to include corporate positions, sports nutrition, journalism and wellness. The Times (Trenton, N.J.)
(10/28)
| Trends & Research | | |
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- Review: Trans fat has no effect on glucose, insulin
A review of seven studies showed that participants' blood glucose and insulin levels remained similar after undergoing a high-trans-fat diet and then substituting oils, but showed higher bad-cholesterol levels and lower good-cholesterol rates, researchers reported in the American Journal of Clinical Nutrition. Reuters
(10/26)
| Policy Watch | | |
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- Mass. school district relaxes policy on food in the classroom
A committee in a Massachusetts school district has authored a new policy that reverses an earlier decision by the district to ban celebrations involving food. Under the policy, schools are allowed to host one monthly birthday celebration that includes food, as well as food in lessons. The policy also prohibits the use of high-fructose corn syrup and encourages the use of healthy snacks when possible. VillageSoup.com
(10/26)
| SNA News | | |
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Streamline your procurement process with SNA's new toolkit
Costs are rising all along the foodservice supply chain and with the release of the new meal pattern guidelines, it is more important than ever to look for ways to reduce costs and create efficiencies in the procurement process. SNA's new Procurement Toolkit was designed to assist directors and others involved in the procurement process to plan, analyze and monitor changes in procurement policies and procedures with an eye toward reducing costs. Learn more.
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