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School nutrition and activity
 
 



School Lunches: School Food or Home Food, What's Better?
 
Thursday, Feb 14, 2008 - 10:39 AM Updated: 04:10 PM
 
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By Randi Hempel
E-mail | Biography
Cafeteria workers greet children as they get set to buy their lunches.
Thousands of children file through lunch lines at schools across the country each day.
These lunch ladies mix meatloaf and fix grilled ham and cheese, but isn't the same as it used to be when we were children.
“Our kids, they've gotten so fat now and we're trying to look out for their health because so many of them have diabetes and all. We're looking out for their health so that they can get a good nutritious meal from here without all of this fat.” Explains Alice Myles, a cafeteria worker at Southwest Elementary School.
The ground beef served is 80% lean, 20% fat, with added spices, onions and oatmeal for fiber.
“What are some of the steps that you've all taken in the past few years to make the options available to the students healthier?”
“There's been a big emphasis on fat, reducing fat to stay within those federal guidelines cause the fat is the one thing that you know the guidelines are specific on. There's recommendations, but they are part of the regulation for sodium, added sugars, cholesterol and things like that. And so those are all things that we try to look at. Transfat, you know that's a big buzz word. This year we actually have a liquid margarine vs a solid margarine to help reduce the transfats.” Answers Lydia Martin, registered dietitian and school nutrition trainer for the Savannah-Chatham County Public School System.
None of the food is deep fat fried, buttered or made with white anything. It's all whole grain, high fiber and low fat.
The milk is either skim or 1%, while flavored milk is only offered twice a week, Tuesdays skim vanilla and Thursdays skim chocolate.
Lydia Martin, a registered dietitian who has worked in school nutrition for five years says what's being served is decided about a year in advance when placing orders with vendors.
“We provide the specifications that we want, you know it to be limited in sodium. We want it to be low in fat. We want it to have a whole grain crust or whatever depending on the specific item.” Explains Martin.
It's not just food being put on a tray, students have some choices, meat or meat alternative, fruits, veggies, bread and milk and they can't go through the check out line without having at least 3 of the 5 on their tray.
And all of the portions on the line are serving size.
“You’re a mom. You have children who go to public schools. Do your children buy school lunches?” I ask.
“They do.” Responds Martin.
“Some parents might think if I send my kid with a bag lunch, they're getting a more nutritious lunch. Is that true?” I ask.
“It could be but more times than it's not. There's been a lot of research done comparing the two. There are very low percentages of children who are getting in the calcium they need in their diets and that sets them up for osteoporosis later on in life.” Says Martin.
She says many do desserts but that they're the don'ts.
So, let's check out some of the bag lunches in the cafeteria.
“What do you have for lunch?” I ask one 4th grade girl.
“Well, I have a sandwich and some Cheetos and some applesauce and like two junk food snacks.” She says.
And this little girl isn't the only one with junk food from home. We look around…Cheetos, Doritos, white bread and Yoo-Hoo, which certainly isn't calcium rich milk. Other beverages without benefits: Capri Sun, Cool Aide and other sugary drinks.
"Get your fruit and your juice.” One cafeteria worker talks to the children.
So, what motivates children to take one item on the line and not another?
“If they're not eating spinach and broccoli and those things at home, they're not gonna come eat it in the cafeteria either.” Says Martin.
We ask the children.
“What's your favorite thing on this tray?” I ask a 1st Grader.
“Peas.” Says Amanda Brennan.
“Tell me about that.” I say.
“Cause at dinner sometimes we eat peas a lot so I like ‘em so much cause our family likes green stuff a lot.” Answers Amanda Brennan.
“Probably the peaches.” Says 4th grader Alex Bryant.
“What’s your favorite kind of food?” I ask another student.
“I have to say either broccoli or carrots.” Answers 4th grader, Javetti Higgenbottom.
“That's your favorite food, even out of cheeseburgers and everything?” I ask.
“Yes ma'am.” He says simply.
And the children say it's all because of what's on the table and in the kitchen at home.
 
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