N.C. district gains waiver from 100% whole-grain requirements | Vt. high-schoolers invited to "Have Lunch With A Cop" | Ill. district to serve free, universal meals in its 12 schools
March 24, 2015
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N.C. district gains waiver from 100% whole-grain requirements
A North Carolina district that showed a drop in participation in school meals has secured a waiver allowing it to serve 50% whole grains, rather than 100% whole-grain dishes. The temporary waiver -- in place through the end of next school year -- will be celebrated on April 1 with the serving of free biscuits and gravy to students and staff. WLOS-TV (Asheville, N.C.) (3/23)
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Vt. high-schoolers invited to "Have Lunch With A Cop"
A Vermont high school has partnered with the local police department to launch a program called "Have Lunch With A Cop." Springfield Police Chief Douglas Johnston announced the twice-a-week program, in which officers will visit the school to have lunch with and get to know students in a relaxed atmosphere. Rutland Herald (Vt.) (3/24)
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Celebrate National Soft Pretzel Month
April is National Soft Pretzel Month! In 610 AD a monk formed dough to represent a child's praying arms called "pretiola" Latin for "little reward." In today's schools, kids enjoy "little rewards" made with 51% whole grains in many shapes & sizes! Celebrate National Soft Pretzel month this April with SUPERPRETZEL Soft Pretzels!
Nutrition & WellnessSponsored By
Good nutrition means planning ahead, dietitians say
Registered dietitians plan nutritious meals and prepare foods for the week ahead, which saves time and keeps costs down. Deanna Segrave-Daly says she roasts vegetables and uses them during the week in different recipes. Chris Mohr says he follows a "cook once, eat twice" rule to make the best use of leftovers, and Willow Jarosh says she checks her calendar, plans meals and then creates a shopping list. U.S. News & World Report/Eat + Run blog (3/18)
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Cooking method may reduce calories absorbed from rice, study says
A method of cooking rice that increases resistant starch concentrations may reduce the calories absorbed by the body by 50% to 60%, according to a study presented at the American Chemical Society's annual meeting. Researchers said resistant starch does not break down in the small intestine, where carbohydrates turn into glucose and sugars that go into the bloodstream. MedicalDaily.com (3/23)
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High blood fats may prevent release of vitamin E, study says
A small study in the American Journal of Clinical Nutrition says vitamin E can get stuck in the circulatory system because of high levels of fats, such as cholesterol and triglycerides, and not reach tissues that need it. The researchers said less than one-third of vitamin E may actually get to tissues, which is a problem because more than 90% of people who are not taking supplements do not get enough of the nutrient in their diet. HealthDay News (3/20)
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Policy Watch
Hunger in Ore. prompts bill to make reduced-price meals free
Food insecurity affects 1 in 4 children in Oregon, where state lawmakers are considering making reduced-price school meals free to students. The legislation -- sponsored by a lawmaker who is a former teacher -- calls for the state's Department of Education to reimburse districts for the reduced-price meal fees that it will pay on students' behalf. The Portland Tribune (Ore.) (3/20)
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SNA News
Learn how to create hunger-free schools through CEP
Join us tomorrow, March 25, for the Webinar Wednesday "Creating Hunger-Free Schools through the Community Eligibility Provision." This free session will cover the basics of how the program works, including the many benefits of participating, which schools can participate and how schools are reimbursed for meals served. Participants will also hear from school nutrition directors who have successfully implemented the program in their districts. Participation in this webinar is worth 1 SNA CEU. Register now!
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Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time."
-- Thomas Edison,
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