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ERIC Number: EJ847420
Record Type: Journal
Publication Date: 2009
Pages: 4
Abstractor: ERIC
Reference Count: 0
ISSN: ISSN-1537-5749
The New School Lunch
Wallace, Brian D.
District Administration, v45 n6 p36-38, 40 Jun-Jul 2009
This article describes how food service providers and district administrators find creative ways to provide better meals as part of a healthier school food movement. Throughout the nation, food service providers have cut down on the amount of processed foods served to students by replacing these items with more fresh fruits and vegetables, whole grains, low-fat dairy products and lean protein sources. There is just one problem: Most students hesitate to try new things, and if it's too healthy, it can be a turnoff. Welcome to Stealth Foods 101. Schools are taking foods familiar to kids and processing them in ways that are healthier than what kids would be served at a typical fast food restaurant. Kids are eating pizza made with whole grain crust and reduced-fat mozzarella cheese and haven't got a clue. Utilizing stealth foods, one can find healthy options for the kids so that they can still enjoy some of their favorite foods. It is about finding the right recipes for those foods that kids like in order to keep meal participation up. In the case of Winston-Salem (Massachusetts) Forsyth County Schools, administrators found that getting kids to eat healthier didn't have to be a battle. In partnering with Chartwells, a food service provider, the district improved the nutritional quality of popular menu selections using the stealth foods method. The district increased student satisfaction and participation, which led to an increase in the school's dining budget by more than 30 percent. (Contains a list of 12 online resources.)
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Publication Type: Journal Articles; Reports - Descriptive
Education Level: Elementary Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A