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- Free breakfast is on the menu for all at some N.H. schools
In a New Hampshire school district, all elementary schools serve free breakfasts to all students -- regardless of their ability to pay. However, officials say encouraging all students to take advantage of the free meals remains a challenge nationwide, especially in rural districts where transportation is a concern. "At the basic level, if the child is sitting there hungry, they're not going to concentrate," said Erika Argersinger, public policy director of the Children's Alliance of New Hampshire. Foster's Daily Democrat (Dover, N.H.) (free registration)
(1/21)     
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- N.C. university program urges students to make healthy changes
North Carolina State University's One Change program tries to get students to make one healthy behavior change each week for six weeks and adopt one habit they can follow all year, said University Dining dietitian Lisa Eberhart. Suggestions include exercise, eating more healthy foods or relaxation. Eberhart says it is important to get college students moving because they often become more sedentary than when they were in high school. The News & Observer (Raleigh, N.C.)
(1/22)
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| Nutrition & Wellness | | |
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- Chefs honor 1st family's foodie influence with inauguration dinners
America's top chefs are celebrating inauguration day with special events highlighting the first family's influence on food culture, namely their emphasis on fresh, healthy and local food. "Can that little garden at the White House feed America? No. But you know what it can do? It can inspire America," said chef Art Smith, who held a Chefs Ball in Washington, D.C., this past weekend. "Most importantly, it's that we as Americans all deserve good food, regardless of economic, social differences." The Washington Times/The Associated Press
(1/19)
- Rice is so much more than white
Rice is available in many colors, textures and flavors, each suitable for a different dish. Short-grain white Japanese rice is used for sushi; Bhutanese red rice is ideal for a salad; and Thai black glutinous rice brings its sticky texture to pudding, bread and porridge. The Wall Street Journal
(1/18)
| Trends & Research | | |
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- High-protein products are in demand in U.S.
The U.S. is the strongest market for high-protein products, says Mintel, accounting for 19% of global product launches. "Americans are looking for protein to aid in satiety, weight management and to boost muscle recovery and build muscle after a workout, making protein appeal to a broad audience in a great number of usage occasions," Mintel's Nirvana Chapman says. Progressive Grocer
(1/18)
| Policy Watch | | |
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- How far must schools go to accommodate food allergies?
The Justice Department recently reached a settlement with a college in Massachusetts after a student complained that the school would not provide an exemption from the required meal plan, even though the student could not eat the food because of a gluten allergy. The college now will serve gluten-free options and take other steps to ensure compliance under the Americans with Disabilities Act. Some say this decision could leave schools, restaurants and other venues more open to lawsuits regarding the food they serve. Others are concerned the decision may go too far in expanding the law's reach. St. Louis Post-Dispatch/The Associated Press
(1/18)
| SNA News | | |
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Webinar on new meal pattern flexibilities
 The School Nutrition Foundation -- in partnership with the USDA Food and Nutrition Division -- will be offering a free webinar on Wednesday, Jan. 23. Entitled "Best Practices in Menu Planning: New Meal Pattern Flexibilities," the goal is to ensure participants have a common understanding of meal pattern flexibilities and best practices for overcoming common challenges. Learn ways to successfully implement the new meal pattern on all levels. Learn more.
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