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SNA Special Report
Part I: New School Meal Patterns |
School nutrition professionals have been busy this school year implementing the U.S. Department of Agriculture's new meal patterns, which call for more produce and whole grains and less sodium and calories in school meals.
In Part I of this two-part special report, SNA SmartBrief provides an update on the new meal patterns, highlights ways in which schools are bringing students into the conversation and shares meal ideas straight from school kitchens. In addition, we offer a list of valuable resources from the School Nutrition Association.
In Part II of this report, coming Thursday, SNA SmartBrief will take a look at innovative steps schools are taking to meet the new meal patterns, examine how the new standards are influencing practices beyond the cafeteria and hear from experts in the field.
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. |
| Rules Update |  |  |
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- USDA allows schools to serve more meat, grains
The U.S. Department of Agriculture has relaxed new school-lunch requirements for this school year, allowing more grains, starches and protein to be served. The change was welcomed by some federal lawmakers, and at least one senator is advocating making the change permanent. "I'm grateful to [Agriculture] Secretary [Tom] Vilsack for recognizing that the rules need to allow for individual differences among children and the prerogatives of local school districts, and resources available to them," said Sen. John Hoeven, R-N.D. The Hill/Blog Briefing Room
(12/8)     
- SNA: School-meal changes offer needed flexibility
The School Nutrition Association is pleased by the U.S. Department of Agriculture's decision to -- at least temporarily -- lift a cap on the amount of protein and grains that can be served in schools, SNA President Sandra Ford says. "School-nutrition professionals have faced significant menu-planning, operating, financial challenges and more as a result of the new meal-pattern requirements. USDA's new guidance acknowledges those challenges and gives school-meal programs more flexibility," she said. Education Week/Rules for Engagement
(12/10)
| Student Voice | | |
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- L.A. schools to give students more say in meal planning
The Los Angeles Unified School District will make nutrition education part of the school curriculum, give students more input in school meals and ensure that they receive at least 20 minutes to eat. David Binkle, L.A. Unified's food-services director, says nutrition professionals plan to continue surveying students about school meals and form "culinary advisory teams" to help direct school-nutrition efforts. Los Angeles Times (tiered subscription model)
(12/15)
- N.C. students give feedback on healthier meals
The Gaston County school district in North Carolina has surveyed its students and conducted taste tests with the goal of serving food that students will like. So far, students have embraced healthier options served under new federal standards for school meals, including a nacho cheese sauce, pepperoni pizza and Chex mix cereal bars. "I think it's a little bit better than it used to be," said fifth-grader Abby Pearson, who said she has noticed that her school serves healthier meals with less salt. The Gaston Gazette (N.C.)
(11/29)
| From the Kitchen | | |
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- Chefs showcase healthy school meals in Mich.
Students at three high schools in Michigan got a taste of new, healthier meals during the recent "Showcase of Chefs." Students tasted meals -- all of which met nutrition standards under the Healthy Hunger-Free Kids Act -- and offered feedback. On the menu were southwest cantina bowls, turkey Florentine wraps, stuffed crust pizza and cowboy stew. Overall, students said they enjoyed the healthier fare and would buy it at school. MLive.com (Michigan) (free registration)
(12/6)
- Calif. district shares recipe for multigrain bread
School-nutrition professionals in a California school district are using a recipe for multigrain bread that they say is made of 50% whole grain and is tasty and moist. The recipe, which is included in this article, was developed over the summer and meets new federal guidelines for school meals. "It's lighter," said school-nutrition professional Susan Uribe. "It's moist. It rises more. It looks a lot better and it tastes better." Contra Costa Times (Walnut Creek, Calif.)
(12/1)
| SNA Resources | | |
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Resources for meeting the new meal pattern
As school-nutrition leaders continue to identify creative solutions to meet the new meal pattern, SNA continues to update resources to share with members in the Meal Pattern Resource Center. This one-stop shop for materials and news is periodically updated as information becomes available, including the most recent release of revised guidance on the weekly grain and protein maximums. To access this member-exclusive benefit, visit the SNA website.
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New Meal Pattern PR Tool Kit
Besides the Meal Pattern Resource Center, SNA has developed a tool kit and PR tools to help association members get the word out to parents about the healthy changes in school cafeterias. The tool kit includes a sample letter to parents in English and Spanish, a template news release, talking points and more. USDA also has resources available. The School Day Just Got Healthier has brochures, fact sheets, FAQs, fliers, templates and more to talk about school meals.
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| | Recent SNA SmartBrief Issues:
- Monday, January 07, 2013
- Friday, January 04, 2013
- Thursday, January 03, 2013
- Wednesday, January 02, 2013
- Monday, December 31, 2012
| | | Lead Editor: Melissa Greenwood
Contributing Editor: Katharine Haber
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