Northfield Schools to Offer an Ever-Broadening Array of Healthy Meals

Bye-bye, fat-laden pizza and high-calorie, deep-fried chicken patties. Hello, entrée salads and lean, grilled chicken.

Unhealthy food is a thing of the past in many school cafeterias—a change further reinforced by the “Healthy, Hunger-Free Kids Act” signed into federal law in December. The law aims to address child obesity and hunger, now at epidemic levels in the United States.

“I think people would be surprised by the choices students have,” said Pam Haupt, Director of Child Nutrition Services for Northfield Public Schools, citing ways in which local schools have already made some of the changes the law seeks to implement.

In short the nutrition act, which was accepted nearly unanimously by Congress in early December, requires schools to provide students more fresh produce, reduce sodium and fat and eliminate trans fats from their menus, as well as setting a maximum level for calories per meal. The act phases in some of the changes over 10 years. The act goes into effect October 2012.

Haupt cited other efforts to improve child health, such as First Lady Michelle Obama’s “Let’s Move” campaign and the National Football League’s “Play 60”  program.

Haupt said the law means improved nutrition guidelines for all of the United States Department of Agriculture’s food programs. The USA website says the act offers the first opportunity in 30 years for real reform in school food programs. 

USDA dietary guidelines have always existed, Haupt said, but are receiving more attention than ever.

While challenges exist, Northfield schools have the advantage that Haupt has been introducing such changes for the past two years. For instance, the schools already offer fresh fruits and vegetables every day, as well as healthy options like entrée salads and grilled chicken, instead of deep fried.

“I think it is the great and it certainly is the right direction for schools,” Haupt said.

Still, providing more fresh produce will mean increased costs and reducing sodium and the like means having to search for food items that meet the guidelines and still appeal to children, Haupt said. That may result in increased food waste, she said. They’re working with Director of Building and Grounds Kevin Larson, who oversees the district’s composting, to prepare for the increase.

Larger portions of produce also mean increased food costs, which will be partly offset by a slight increase in federal dollars, as well as by the $4,500 increase in the “Farm to School” program, with which the school buys local products, including fresh turkey from Ferndale Market in Cannon Falls.

Haupt said she’s been introducing new menu items since she joined the district in 2009. Now students can choose from things like entrée salads, cold sandwiches and fruit. The schools also use brown rice and whole grain breads, and offers vegetarian options as much as possible.

Because many students stay after the school day for extracurricular programs at the middle school, they’ve set up a “Healthy Food Afterschool Kiosk” to offer children snacks like fresh fruit, nutritious smoothies and granola bars.

Some of the new items slated for next year include sesame chicken noodle bowl, whole-grain pocket bread with meatballs marinara and whole-grain flatbread pizza.

Student feedback is important.

Haupt said kitchen staff members hear from students about their preferences. Last year they conducted a formal focus group with students to gain more insight into their likes and dislikes. They also welcome feedback from parents.

“It will cause us to re-evaluate everything we put on the menu,” she said, but “It’s the right thing to do for kids.”

Learn more about the Healthy, Hunger-Free Kids Act at the Healthy Schools Campaign Website.