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SPONSORED FEATURE
FEATURED ARTICLE
FEATURED PRODUCT
DON'T JUDGE A BEAN BY ITS SIZE

Like all great things, beans have a bigger story than you might think. This incredibly complex and nutrient-rich vegetable is one of the most cost-effective, sustainable and nutritionally complete foods available.

Read all about it, or just look at the pictures. Either way, you're about to discover that the humble bean has a long history and a prosperous future.

Bush’s Best® Low Sodium Variety Beans



Lose the salt but keep the great flavor with Bush's Best low sodium beans. Only 140mg of sodium per serving. Learn more.
BUSH BROTHERS AND COMPANY PROFILE
Bush Brothers and Company is a third-generation, family-owned manufacturer of beans for the foodservice and retail food industries. Founded in 1908 as a canning facility for locally grown produce in East Tennessee, Bush Brothers has grown into the leading national brand of baked beans and other bean products under the Bush's Best brand. The company manufactures and markets a full line of baked beans and variety beans (such as Black Beans, Kidney Beans, Pinto Beans, Great Northern Beans, Garbanzo Beans, Blackeye Peas, Fresh Southern Peas) as well as Chili Starter and ready-to-eat Chili, with beans grown in the U.S. Once known only in the southeastern region of the country, Bush's Best is now the No. 1 bean brand in the U.S.
RECIPE SPOTLIGHT
FYI
Increase Vegetable Consumption Without Bribery

Did you know kids give their stamp of approval on beans? Four out of five kids give beans a thumbs up.

Click for inspiration and learn how Bush's Best® beans can make your menu better.

SMARTBRIEF ARCHIVES: RELATED NEWS
  • School-lunchroom makeover boosts healthy eating among teens
    A slight change to school lunchrooms to make fruits and vegetables more appealing and accessible improved fruit and vegetable consumption among high-school students by 18% and 25%, respectively, a study in The Journal of Pediatrics showed. The findings were based on students in two high schools in New York state. MyHealthNewsDaily.com (2/22)
  • Patience, support needed during transition to new meal standards
    School nutrition professionals in Pennsylvania and elsewhere are adopting changes that meet new federal regulations for school meals. "School nutrition professionals have faced significant menu planning, operating, financial challenges and more, as a result of the new meal pattern requirements," School Nutrition Association President Sandra Ford said in a statement. Some schools have been creative in overcoming these challenges, including holding student taste-tests and incorporating nutrition education in the curriculum. PhillyBurbs.com (2/13)
  • Made-from-scratch school meals worth the extra hour to prepare
    School nutrition professionals in a Connecticut district are using some recipes from the "Recipes for Healthy Kids Cookbook," developed by the U.S. Department of Agriculture, to prepare made-from-scratch meals for students. Part of a pilot program to provide healthier meals for students, nutrition professionals will prepare one hot and one cold meal for students daily through the end of the year. It's estimated that the made-from-scratch meals will take an additional hour to prepare, but nutrition professionals say it is worth it. Greenwich Time (Conn.) (2/4)
  • Students are slowly learning to love their fruits, veggies
    While school nutrition professionals in a Minnesota district have been working to overhaul school meals, acceptance of some healthier foods has been difficult for students who are not accustomed to eating fruits and vegetables outside of school. There are some bright spots, however, with high-school students increasingly eating green beans and nutrition professionals reporting that elementary-school students are more likely to eat fruit when it is cut into pieces. South Washington County Bulletin (Cottage Grove, Minn.) (2/2)
  • Students design lunch menus in Pa. school district
    The student winners of a logo contest in a Pennsylvania school district will each help to put together school lunch menus for one week. The contest was intended to help generate excitement and interest in school meals, as well as educate students about the federal meal requirements taking effect. Students also learned lessons in nutrition, with one group of students deciding to substitute high-calorie alfredo sauce for a healthier cheese sauce in one of their dishes. Reading Eagle Press (Pa.) (1/30)
  • Garden bar gives students their pick of fruits, veggies
    Nutrition professionals at a Missouri school have added a garden bar to the school's cafeteria. The school worked with a nonprofit on the initiative, aimed at combating childhood obesity. Experts say the garden bar allows students to choose from various fruits and vegetables -- making it more likely they will eat them. "I like it cause you just get whatever you want, and you can put all these toppings on it," sixth-grade student Erika Lobati said. KYTV-TV (Springfield, Mo.) (1/24)
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