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February 1, 2013
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Daily news about school nutrition

  Top Story 
 
  • School meals helped Va. teacher get healthy
    A Virginia teacher has lost 60 pounds following his decision to eat school meals and set a good example for his students. Jeff Suho said his involvement in the School Health Initiative Program -- which promotes healthy lifestyles among students -- and healthy school meals were critical to his weight loss. "It's shocking people don't believe they're as healthy as they are," he said of school meals. Williamsburg Yorktown Daily (Williamsburg, Va.) (2/1) LinkedInFacebookTwitterEmail this Story
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  School Update 
 
  • N.C. school district will pay staff to collect local produce
    The Beaufort County School District in North Carolina wants to purchase more of the fresh produce it uses in student lunches from area farmers, so it is using a USDA grant of almost $100,000 to pay staff to collect and flash-freeze crops harvested locally during the summer. The grant also will be used to teach children about farming by growing gardens and taking field trips. WCTI-TV (New Bern, N.C.) (1/30) LinkedInFacebookTwitterEmail this Story
  • Other News
Help boost fruit intake with 100% orange juice
100% Florida orange juice is a great way to complement whole fruit intake to help meet fruit intake recommendations: One 8-ounce glass of 100 percent orange juice provides half of the USDA-recommended daily fruit intake for most adults, based on a 2,000-calorie diet. Plus, it contains only the sugars naturally present in oranges.
  Nutrition & Wellness 
  • WHO sets sodium targets for children
    The World Health Organization has released its first-ever guidelines on dietary sodium intake for children 2 years and older. The recommendations are dependent on the child's size, age and energy requirements. For adults, daily intake of sodium was reduced to less than 2,000 milligrams and daily intake of potassium was revised to at least 3,510 mg. Reuters (1/31) LinkedInFacebookTwitterEmail this Story
  Trends & Research 
  • Leafy greens are leading source of foodborne illnesses in U.S.
    Of the nearly 50% of foodborne-illnesses linked to farm produce, 22% were caused by leafy green vegetables, according to a CDC study in the journal Emerging Infectious Diseases. Meat, especially poultry, accounted for 43% of all deaths resulting from foodborne diseases, researchers said. HealthDay News (1/29) LinkedInFacebookTwitterEmail this Story
  Policy Watch 
  SNA News 
  • "Be a Star" with National School Breakfast Week
    Did you know that over 12 million students each day are served by the School Breakfast Program? All the more reason you should join school cafeterias nationwide March 4 through 8 in celebrating National School Breakfast Week. This year's theme, "Be a Star with School Breakfast," highlights how eating a balanced breakfast at school helps students shine. If you are still in the planning process, visit the official NSBW website for promotional ideas and resources. Learn more. LinkedInFacebookTwitterEmail this Story
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--F. Scott Fitzgerald,
American writer


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