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February 11, 2013
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Daily news about school nutrition

  Top Story 
Orange Hot Chocolate
While it is still cool outside, serve students a warm treat that won't have them bouncing off the walls. Orange Hot Chocolate has a hint of Florida orange flavor that perfectly brightens up a classic. Click here for more kid-friendly recipes using Florida citrus.
  School Update 
  • Wis. district accommodates students with gluten allergies
    School nutrition professionals in the Green Bay, Wis., school district say they are working to make substitutions for students with gluten allergies, including mashing potatoes -- rather than serving them instant potatoes, which sometimes contain gluten. "We want them to experience the full dining experience, and at the same time assure parents that we are providing foods that are safe for kids to eat," said Laura Rowell, a registered dietitian for the Green Bay district. Green Bay Press-Gazette (Wis.) (2/10) LinkedInFacebookTwitterEmail this Story
  • Fla. schools try to make lunches more appealing than snacks
    Students in Pinellas County, Fla., are not always happy with changes to the lunch menu to make it healthier, but the district is trying to make meals more appealing so they are less likely to choose snacks. Seasonal foods, frozen yogurt and fruit smoothies are menu regulars, and the district held a competition for lunchroom employees to find the best way to present salads and sandwich wraps. The Tampa Tribune (Fla.) (2/8) LinkedInFacebookTwitterEmail this Story
  • Other News
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  Nutrition & Wellness 
  • Balanced eating can help with energy and mood, RD says
    A balanced approach to eating throughout the day keeps blood sugars steady, provides energy and helps with mood, says registered dietitian Bethany Thayer. Foods that increase levels of serotonin, which regulates mood, include lean proteins, healthy grains and sources of selenium, such as nuts. WDIV-TV (Detroit) (2/8) LinkedInFacebookTwitterEmail this Story
  Trends & Research 
  • Southern diet is linked to high stroke risk
    People who eat a classic Southern diet with plenty of fried chicken, organ meat and sweet tea increase their risk of stroke by 41%, researchers say. In a study, researchers divided diets into five categories: Southern, convenience, plant-based, sweets and alcohol. They found that adherence to a plant-based diet decreased stroke risk by 30%. National Public Radio/The Salt blog (2/7) LinkedInFacebookTwitterEmail this Story
  Policy Watch 
  SNA News 
  • Mark your calendars for International School Meals Day
    The first ever International School Meals Day, March 8, is part of an evolving relationship between the UK and USA on policy and practices in promoting healthy eating in schools. The purpose is to raise awareness about the importance of teaching children around the world about good nutrition, to foster healthy eating habits in school and at home, and to share policies, practices, and research between countries. To learn more and view celebration ideas, visit LinkedInFacebookTwitterEmail this Story
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The only man I know who behaves sensibly is my tailor; he takes my measurements anew each time he sees me. ... The rest go on with their old measurements and expect me to fit them."
--George Bernard Shaw,
Irish playwright

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