Healthier Foods Continue to be Served to Students

When First Lady Michelle Obama launched ‘Let’s Move!’ back in February 2010, she stated that "the physical and emotional health of an entire generation and the economic health and security of our nation is at stake."

According to the Let’s Move! Web site childhood obesity rates in the United States have tripled and “nearly one in three children in America are overweight or obese.” 

One of the strategies of Let’s Move! is healthier school lunches. In many instances school food is half a daily caloric intake for children; for others, it may be the only food they eat. As a result, good nutrition at school is critical. 

So what about Forsyth County? How do school breakfasts and lunches weigh in?

“We are continuing to follow the new federal guidelines,” said Andrea Perkins, registered dietitian and Assistant Director for the Food & Nutrition Services Department for the Forsyth County Schools.

“The challenge of school nutrition is to find food items that kids like to eat. Things that interest them but are healthy for them,” added Perkins.

To that end, all natural Tyson chicken nuggets and patties are served, two different fresh salads are offered daily and changes like sweet potato products. Additions to the menus include whole grains in a variety of entrees, including pizza, deli subs, buns, and French toast sticks. Barilla whole grain pasta is now an ingredient in macaroni & cheese. 

School lunches in Forsyth County include an entree with protein and bread/grain component, two fruit/vegetable servings with a third selection free, and a choice of low-fat milk. School cafeterias will also offer salad and sandwich meals on all levels and A+ Breakfast Menus, launched country-wide in 2010, offer daily choices of nutritious and kid-friendly meals. 

“We are very good at portion control,” said Perkins, “they are equitable.”  The portion for elementary school is K-5 range and typically the younger children eat less while the fifth graders will eat all the meal components. 

Very few desserts are served and not very often. 

“Maybe twice a week,” said Perkins and offerings include frozen cups of 100 percent juice, sherbet, whole grain cookies from Otis Spunkmeyer, and a cocoa bar whose ingredients included pureed fruit.

Ice cream is “a school thing and not part of the school nutrition program,” clarified Perkins. In some instances the student may use money on their lunch account to purchase ice cream, but that decision is made by the parent. 

For more details about the School Nutrition Program visit the Web site.