RUMFORD — As students return to school in RSU 10, they will be tempted with new choices in the cafeteria. With the help of the cafeteria staffs, they will have more fruits, vegetables and whole grains. The meal program has been moving in this direction for a number of years by offering four choices of fruits and vegetables with all meals.
School Nutrition Director Jeanne LaPointe explained the new choices are based on healthier alternatives. “For example, we know students like flavored milk. We’ll offset some of the calories from the flavoring by using skim milk rather than 1 percent. In addition, students will be able to choose low-fat or skimmed white milk.”
Not all vegetables are created equal. The school cafeteria will serve ones that are “nutrient-dense,” meaning they pack a lot of vitamins and minerals for the calories they provide.
LaPointe said, “We will focus on dark green and red veggies like romaine lettuce, Swiss chard, broccoli, spinach, tomatoes and red peppers. We’ll limit the number of times we serve starchy vegetables like peas, corn and potatoes. Fresh Maine potatoes will still be on the menu but not as often.
“At least half of bread and pasta will be made with whole grains,” she continued. “Next year, we will increase that to 100 percent.”
The new choices will mean less calories and more nutrition.
“Childhood obesity is driving the change. Also a lot of research shows that kids aren’t eating veggies and fruit. We want to teach them those foods are not only healthy but delicious and fun to eat,” LaPointe said. “Teachers will tell you that well-nourished kids are ready to learn and do better in class. When we give kids plenty of healthy food choices, they learn healthier habits for life.”
The students have already had an opportunity to influence menu choices. During the spring, MVHS students participated in taste tests of lower sodium and lower fat alternatives and then gave their feedback. Out of 86 students that replied to the survey, 96 percent responded that they would “like to see the food added to the menu.”
Parents also play a role in healthy eating. Children pick up their parents’ eating habits. Since parents are role models, they could try having one half of the plate filled with fruits and vegetables. Grains, like bread and pasta, make up another quarter of the plate. The final quarter is for proteins like meat, fish, eggs and legumes.
The changes also mean work for local farmers. “We like to use local produce in the cafeterias because of its freshness,” LaPointe said. “Also, bringing local food in helps students connect with local farms and know where their food comes from.”
The USDA meal pattern changes are part of the Healthy, Hunger Free Kids Act of 2010.
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