Healthy School Lunches

In the article “Good and Plenty” by Brenda Iasevoli, we learned about the changes in some schools menus. Hmm, very swisspicious, I must continue to investigate.

In September, there were more fruits and veggies and smaller amounts of meat and grain. The U.S. Department of Agriculture (USDA) made new school lunch guidelines. The guidelines address the rising child obesity rates. Interesting. They limit the portions’ mass, calories, sodium, and fat. But there is a problem with that, high schoolers and athletes are saying that the new food has left their tummies hollow. (What I mean by that is hungry.) The restrictions on the limits on meats and grains pushed the schools to add snacks like pudding and Jell-o to meet the calorie requirements.  In December the USDA reacted by loosening up the rules. The result was that the schools can serve more meat and whole grain. But they can only do this as long as they do not go over the calorie limits. Seems fair.

Schools are using different ways to meet the new guidelines.  In some schools they have found ways to get kids to try more fruits and vegetables.  For example, a chef could come and cook different fruit and vegetable meals. They could plant veggies and fruits in the school garden and the foods they grow can be served. Students could test new foods before they go on the menu.  Another healthy change is that fries and chicken nuggets are baked now.  Pizza crusts, hot doggie buns, and the breading on chicken nuggets are made out of whole grain.

I conclude, that from TFK’s information, this change is for the bread-er.  These change is to make school lunches healthier.  Have a Gouda day! (Ah, cheese puns.)