MINNEAPOLIS--(BUSINESS WIRE)--It’s a known fact that K-12 students spend up to half their waking hours in school, often consuming one-third to one-half of their daily calories during this time frame. What they eat at school plays an important role in their overall nutritional health, academic performance and energy levels for after-school activities. To celebrate the achievements being made in schools, four middle schools across the country will be part of the “Power Lunch Rally: LiveSmart Schools™ X-Country Tour,” which kicks-off in Bethesda, Md., on Tuesday, Sept. 20, 2011, and concludes in Sacramento, Calif., on Friday, Sept. 30, 2011.
School foodservice directors across the country have been working hard to provide students a broad range of expanded, nutritious offerings. There are more fresh fruits and vegetables, more locally grown products, and more “kid favorites” like pizza, that meet the proposed USDA School Meal Rules and the HealthierUS School Challenge guidelines, requiring 51 percent whole grains, less than 35 percent of calories from fat, no more than 10 percent of calories from saturated fat, 0 grams of trans fats and less than 600 milligrams of sodium.
“Power Lunch Rally” schools represent the exciting nutrition work being done on a national level. These schools will host 30-minute, all-school assemblies featuring special appearances by public officials and pro athletes who share a commitment to child nutrition. In Bethesda, Md., Dr. Janey Thornton, Deputy Under Secretary, United States Department of Agriculture, and the Washington Redskins’ rookie wide receiver Niles Paul will be guest speakers. Each of the four event schools will also receive a $2,000 donation from Schwan’s Food Service, Inc., in recognition of the advancement of school nutrition, to be used within that school district’s foodservice program.
School Locations and Accomplishments
| Tuesday, Sept. 20, 2011 | North Bethesda Middle School, Bethesda, Md. | |
| 8:50-9:20 a.m. EDT | School Nutrition Update: |
- Fresh fruit and vegetable choices offered every day for lunch.
- Grain products being transitioned to whole grain or whole wheat; approximately 70 percent of breads today are whole grain or whole wheat and goal is to be 100 percent whole grain within a year.
- Soups and sauces are low fat and low sodium, made from scratch in the Division of Food and Nutrition Services Central Production Facility.
- All flavored milk is reduced sugar, fat free; unflavored milk is fat free or 1 percent fat.
- Menu signage includes calorie information.
- Nutrition and allergy information of all food items served is available on the Montgomery County Public Schools website.
| Tuesday, Sept. 27, 2011 | Black Hawk Middle School, Eagan, Minn. | |
| 10:15-10:45 a.m. CDT | School Nutrition News: |
- Farm-to-School promotion every month featuring local produce; in September items are featured every week.
- 75 percent of bread/starch items are whole grain, including brown rice, pizza crust, whole grain tortillas, hot dog/hamburger buns, rolls.
- Increased offerings of fresh fruit and vegetables: at least five choices of fruit and at least two choices of vegetables every day.
- Ongoing efforts to reduce sodium and student access to salt packets.
- Changed beverage selection – all 100 percent fruit juice, water, milk.
| Wednesday, Sept. 28, 2011 | Roosevelt Middle School, Oklahoma City, Okla. | |
| 11:30 a.m.-12:00 p.m. CDT | School Nutrition News: |
- Meeting the dietary guidelines for the HealthierUS School Challenge.
- Increased availability and frequency of fresh fruits and vegetables; added Chef/Deluxe salads to menus as daily option.
- Switched to whole grain products (pizza, dough, rolls, breadsticks).
- Reducing sodium content for entrée and non-entrée items; removed student access to salt shakers and salt packets.
| Friday, Sept. 30, 2011 | Sutter Middle School, Sacramento, Calif. | |
| 11:00-11:30 a.m., PDT | School Nutrition News: |
- Implemented green salad bars at all 85 schools every day at lunch.
- Nine Farm-to-School local farmers providing fresh grown produce for all salad bars.
- More than half of grains served are whole grains; 100 percent will be whole grain within a year; whole grain pizzas at all secondary schools.
- Adding “Real. Fresh” menu items with many offerings, “freshly prepared” daily and some prepared from scratch daily.
- Adding choices by providing more entrée options at breakfast and lunch.
- Continue quest to meet and exceed the USDA dietary and menu planning guidelines.
In addition to celebrating the nutrition work of these schools, the events are an opportunity to remind students of the importance of selecting healthy school lunches. The program includes “Five Tips to Pick a Power Lunch,” an easy way for students to remember to: select foods that build their bones; choose proteins and a whole grain for strength and energy; eat foods that are naturally bright and colorful (fruits and veggies); make their drinks matter (low fat and fat free milk, 100 percent fruit juice or plain water); and make their plates look like MyPlate.
Schwan’s Food Service, Inc., a leading supplier of food to schools, is honored to recognize the dedicated work of these and other school foodservice directors across the country. Based in Minnesota and a subsidiary of The Schwan Food Company, Schwan’s Food Service has worked with K-12 schools since its inception more than 36 years ago. This fall the company celebrates the launch of its new LiveSmart Schools™ product portfolio, a collection of 50 offerings that meet the proposed USDA School Meal Rules and the stringent HealthierUS School Challenge guidelines.
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