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January 24, 2013
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Daily news about school nutrition

Part II: SNA Special News Report: Healthy Starts
We continue with Part II of this two-part special news report about school breakfast.

Today, SNA SmartBrief features stories that take a look at schools featured for the positive effects their breakfast programs are having on students. We also offer a roundup of steps schools are taking to provide breakfast and other meals to students.

In case you missed Part I of this special news report, SNA SmartBrief provided an update on the number of students receiving breakfast at school each day and the role breakfast and exercise play in student performance.

If you don't receive SNA SmartBrief daily, we urge you to sign up for our timely e-newsletter. SNA SmartBrief delivers the stories making news in your profession directly to your inbox -- for free.
Whole Grain RICH Breakfast Solutions.
Build breakfast participation with products designed just for kids—the Ultimate Breakfast Round® (UBR®)—in Cinnamon, Bluesberry™ & Sunberry Blast™. Or keep them happy and full all day with classics like Cinnamon Breakfast Swirls, Whole Grain Biscuits and French Toast Sticks.
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  Top Story 
  • 2 schools to be featured in Breakfast Week videos
    A Florida elementary school's breakfast program recently was one of two programs nationwide to be featured in Kellogg's "Great Starts" videos. The film showed the positive effect that the free, universal breakfast program has on students. The school offers free breakfast in the cafeteria and also passes out meals to students outside at drop-off areas. The videos featuring both schools will be available at beginning March 4 during National Breakfast Week. Osceola News-Gazette (Kissimmee, Fla.) (1/11) LinkedInFacebookTwitterEmail this Story
Whole Grain RICH Snack Solutions.
Make snack time as yummy as the rest of the day with Rich's® Chocolate Chip Cookie Dough. With 1/2 oz. grain equivalent per cookie it's a no-brainer for a delicious snack. Or try our NEW size Ripstick™ with 1 oz. grain equivalent per stick. Learn more.
  What's Working 
  • Utah schools see increase in breakfast participation
    The Food Research and Action Center, a nonprofit organization that works to end hunger, finds that Utah has the lowest rate of school-breakfast participation among low-income students, with about one-third of students who qualify for free and reduced-price meals also eating school breakfast. However, officials say participation increased 3% last year, and the number of schools in the state offering breakfast increased to 795 from 753. Luann Elliott, director of Child Nutrition Programs at the State Office of Education, noted that other states' universal breakfast programs and community perceptions about who is responsible for providing breakfast may have contributed to Utah's numbers. The Salt Lake Tribune (Utah) (1/15) LinkedInFacebookTwitterEmail this Story
  • Md. district's breakfast items meet USDA requirements
    Frederick County public schools in Maryland are taking steps to serve breakfast meals that are approved by the U.S. Department of Agriculture and students. For example, Judith Feola Gordon, district senior foodservice manager, says a breakfast favorite among students is the flapstick -- a type of pancake wrapped around a sausage that looks like a corn dog -- which includes 137 calories, 7 grams of fat, 13.66 grams of carbohydrates and 4.53 grams of protein. Served with orange juice and flavored milk, the meal represents a USDA-approved breakfast. The Frederick News-Post (Md.) (12/22) LinkedInFacebookTwitterEmail this Story
  • School nutrition professionals to lead breakfast program
    A Wisconsin district's foodservice program will assume responsibility for serving school breakfasts under the federal free-breakfast program -- a move that replaces breakfast clubs, which had been operated by volunteers. In making the change, supporters said the federal program offers meal reimbursements. They also cited benefits such as improved safety for students. Some, however, said volunteers who had been part of the program were surprised by the change. The Janesville Gazette (Wis.) (1/9) LinkedInFacebookTwitterEmail this Story
  • "If it tastes good, they will eat it," educator finds
    Thirty-two schools in a Texas district have earned HealthierUS School status from the U.S. Department of Agriculture. The recognition follows an effort to serve more fruits and vegetables and promote fitness and nutrition in schools. "When they first started changing the menu, if you will, a few years ago, we were worried that the kids wouldn't be eating it, but they love it," said Kim Broadway, principal of an elementary school. "If it tastes good, they will eat it." KXAS-TV (Dallas-Fort Worth) (1/9) LinkedInFacebookTwitterEmail this Story
  • Miss. school's food pantry keeps students fed after hours
    After a faculty member at Ocean Springs High School in Mississippi learned that a student did not have adequate food over the weekend, she and others started a school pantry. School staff and local businesses help keep the pantry stocked, and organizers say they try to make the process as private as possible for those in need. "Ultimately and foremost, our responsibility is the safety and well-being of our students," principal David Baggett said. "I wish we didn't live in a society where we have to worry about a child not eating, but unfortunately we do." The Sun Herald (Biloxi-Gulfport, Miss.) (1/15) LinkedInFacebookTwitterEmail this Story
Whole Grain RICH Lunch Solutions.
Make lunch instantly better for students with fresh-baked pizzas and custom subs with Rich's® Pizza Dough (in a variety of sizes). Plus try new Mini Sub Roll Dough, a 2 oz. grain equivalent with the same appearance of a larger sub.
Learn more.
  SNA Resources 
  • School Nutrition explores key equipment topics
    From equipment procurement to cafeteria renovation, the January digital issue of School Nutrition explores some of the equipment-related topics that should be top of mind for school nutrition operators. This issue of SNA's award-winning publication also details the types of vegetables that must be served a weekly basis as part of the dark green vegetables requirement of the new meal pattern regulation. LinkedInFacebookTwitterEmail this Story
  • Mark your calendar for LAC 2013 in the nation's capital!
    Make plans now to join hundreds of your school nutrition peers in the nation's capital for SNA's 2013 Legislative Action Conference (LAC) -- four inspiring days that will take you to the halls of Congress and allow you to network with colleagues and discuss the state of today's child nutrition programs. LAC will take place at the JW Marriott Hotel in downtown Washington, D.C., March 3 to 6. To register, visit LinkedInFacebookTwitterEmail this Story

Product announcements appearing in SmartBrief are paid advertisements and do not reflect actual SNA endorsements. The news reported in SmartBrief does not necessarily reflect the official position of SNA's.
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