School nutrition professionals in Oregon are working with the state's Dairy and Nutrition Council to upgrade school menus. Under the program, a chef and nutritionist work with schools to introduce 15 new recipes at a time.
The proof is in the participation Of 161 nutrition directors surveyed, 81% reported increased participation when they menu SideKicks®. No more scraping away at "Italian" ice and gritty sorbet in a fruitless race against the lunch clock. Smooth-Frozen® SideKicks are effortlessly spoonable minutes from the freezer, for a ½ cup fruit credit students find irresistible. Try a free sample!
A Virginia school district has increased breakfast participation by 56% in about two years. School Nutrition Director Andrea Early credits the spike in participation to the availability of alternative breakfast models.
Students at some Michigan schools are learning about vegetables and sampling healthy foods through a farm-to-school program. Program coordinator Steve Urbanski says students and families also learn how to prepare healthy meals at home.
Texas colleges and universities are partnering with the Houston Food Bank to offer food scholarships to food-insecure students, providing groceries twice per month as long as they stay in school. About 1,000 students have received a food scholarship in the Houston area.
Students line up for All Natural turkey. You want to serve your kids the best. With Jennie-O, you enjoy an extensive line of All Natural* turkey products - minimally processed with no artificial colors or ingredients ever. That means you can keep giving your students what they love, naturally. Learn how >
A report from the American Lung Association showed US counties with unhealthy ozone or particle pollution levels were occupied by about 133.9 million individuals from 2014 to 2016. Ozone pollution worsened because of warmer temperatures, but air quality and particulate matter have improved, according to the report.
Students attending middle schools with start times after 8 a.m. get 17 more minutes of nightly sleep on average, than those with earlier start times, according to a study in the Journal of School Health. Researchers also found less daytime sleepiness among middle-school students with later school-start times.
As a school nutrition professional, being prepared for the unexpected is expected of you. In May, we are focusing on preparing and training your staff for topics as serious as natural disasters, and as challenging as procurement processes. Check out SNA's May Webinars Wednesdays for these subjects and much more.