2008 Woodie Awards
Pushing healthy food
Briana Byrd - The Daily Iowan
Issue date: 12/4/07 Section: Metro
- Page 1 of 1
What was once thought to be too expensive - healthy cafeteria food - is now affordable and desirable.
According to a study done by researchers at the University of Minnesota, providing healthy foods for school lunches costs the same as providing less-healthy choices, and students responded equally to both.
The study tested 330 Minnesota public-school districts, examining the amount of nutrients, fats, and calories in the lunch foods provided and comparing their results with federal food regulations.
The results showed that although the schools that served healthier foods had higher labor costs, they spent less money on food, and the expenses were balanced. The study also showed the demand for food did not change.
School districts around the country are catching on.
"We have a wellness committee that meets frequently and makes recommendations to the School Board," said Iowa City School Board member Jan Leff. "We will continue to follow up on its suggestions, because we know wellness is hot topic and are concerned about getting healthier foods for kids."
In 2005, the Iowa City School District implemented a plan that included changing the food options in vending machines, adding more physical-activity opportunities, and incorporating nutritious lunch-menu items.
"Basically, for the menu items, we decreased the amount of fat," said Diane Duncan-Goldsmith, the director of School District food services. "We are also looking at incorporating more whole-rain items, and that was a change that would have affected the menu."
When deciding what could be available to students, the foods had to have fewer than 35 percent of calories from fat, less than 35 percent weight from sugar, and 230 milligrams or fewer of sodium per serving. The district also pulled sports drinks and now serves only water and 100-percent fruit juice.
"There really weren't a lot of changes we made with the menu because the school was meeting the guidelines by the United States Department of Agriculture," Duncan-Goldsmith said. "Most of the changes were in the à la carte items."
Schools can have enjoyable and healthier options for students by changing portion sizes, said Donna Hemingway, a UIHC dietitian. Providing milk in vending machines rather than sodas, fresh fruit rather than candy, and nuts without salt can be good additions to a school menu, she said.
"I think taste is very important," Hemingway said. "The main goal would be smaller portion sizes to help students be more satisfied on a smaller amount of food instead of a larger portion that might not taste good."
E-mail DI reporter Briana Byrd at:
briana-byrd@uiowa.edu
According to a study done by researchers at the University of Minnesota, providing healthy foods for school lunches costs the same as providing less-healthy choices, and students responded equally to both.
The study tested 330 Minnesota public-school districts, examining the amount of nutrients, fats, and calories in the lunch foods provided and comparing their results with federal food regulations.
The results showed that although the schools that served healthier foods had higher labor costs, they spent less money on food, and the expenses were balanced. The study also showed the demand for food did not change.
School districts around the country are catching on.
"We have a wellness committee that meets frequently and makes recommendations to the School Board," said Iowa City School Board member Jan Leff. "We will continue to follow up on its suggestions, because we know wellness is hot topic and are concerned about getting healthier foods for kids."
In 2005, the Iowa City School District implemented a plan that included changing the food options in vending machines, adding more physical-activity opportunities, and incorporating nutritious lunch-menu items.
"Basically, for the menu items, we decreased the amount of fat," said Diane Duncan-Goldsmith, the director of School District food services. "We are also looking at incorporating more whole-rain items, and that was a change that would have affected the menu."
When deciding what could be available to students, the foods had to have fewer than 35 percent of calories from fat, less than 35 percent weight from sugar, and 230 milligrams or fewer of sodium per serving. The district also pulled sports drinks and now serves only water and 100-percent fruit juice.
"There really weren't a lot of changes we made with the menu because the school was meeting the guidelines by the United States Department of Agriculture," Duncan-Goldsmith said. "Most of the changes were in the à la carte items."
Schools can have enjoyable and healthier options for students by changing portion sizes, said Donna Hemingway, a UIHC dietitian. Providing milk in vending machines rather than sodas, fresh fruit rather than candy, and nuts without salt can be good additions to a school menu, she said.
"I think taste is very important," Hemingway said. "The main goal would be smaller portion sizes to help students be more satisfied on a smaller amount of food instead of a larger portion that might not taste good."
E-mail DI reporter Briana Byrd at:
briana-byrd@uiowa.edu
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