The menu in a North Carolina school has undergone many changes recently -- spurred, in part, by new federal meal standards. Changes include baking foods and focusing more on its nutritional content. "More carrots, sweet potatoes, broccoli, and cauliflower -- more cruciferous veggies -- have been added to the menus, as well as beans, black-eyed peas and legumes," said Child Nutrition Director Elke Boyd.

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