Nutrition Trends for the New School Year
The following is an archived post
As the health of our children continues to be at the forefront of U.S. school foodservice policy, here’s what policymakers and school communities are thinking about, talking about and putting into action.
New Ways to Incorporate More Fruits and Vegetables: single-serve packages of sliced fresh fruits and vegetables for students on-the-go; allergy-free trail mix made with dried fruit; unsweetened apple and pear sauce; smoothies; fruit and veggie beverages, baked sweet potato “fries” and puffs; felafel and hummus.
Whole Grain Rich Foods – For Snacking Too!: whole grain pancakes and waffles, whole grain pretzels, crackers, majority of breads served are whole grain, in addition to whole grain salads and incorporating whole grains in soup.
Lower-Sodium Foods: reduced sodium sauces for stir fry dishes; reduced sodium salsa and pasta sauce; reduced sodium deli meats; fresh, whole foods prepared in house.
Kid Favorites Made Healthy: pizzas made with whole grain crust, low-fat cheese and reduced sodium sauce; macaroni and cheese prepared with whole grain pasta, reduced fat and sodium cheese; reduced fat and lower sodium turkey burgers; low sodium, low-fat ham for deli sandwiches.
Healthy On the Go Breakfast and Snacks: fat-free yogurt parfaits and Greek yogurt cups; oatmeal bowls; whole grain and organic granola bar
Equipment, products and services that increase efficiency, sustainability and food safety: energy-efficient ovens and steamers, salad bars with improved sneeze guards, biodegradable lunch trays, paper products and food packaging, online meal payment systems, online nutrition education resources.
Options and innovation – station changes and updates, rotating and special features, dining as an experience.
Education and engagement – programming such as school gardens, culinary and nutrition classes, connections to charitable organizations with food and cooking as a vehicle.