School meals to see more transitions
By BRETT MARINO
Daily News Staff Writer
This past school year brought changes to the “Nutrition Standards in the National School Lunch Program” which translated into more fruits, vegetables, and whole grains on each child’s plate. Under the new rules, old favorites were made with healthier ingredients; meals had calorie caps; most trans fats were phased out; sodium decreased; and milk choices were low fat or skim.
Since, the implementation of these nutrition changes, schools have seen a decrease in student lunches being sold, an increase in students bringing a homemade lunch, and an increase in concern over the amount of food offered by the school program. One of the major concerns is that while a student is receiving servings in the form of vegetables, the meat and grain portions were reduced. Also, the healthier choices in the lunch line were not necessarily the most popular or appetizing, so students left a lot of food on their plate. These are concerns the Child Nutrition Program of Jeff Davis Schools took into consideration when they planned on implementing the new standards for the Breakfast Program and inducting some revisions in the Lunch Program.
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