A Proposal to Improve the Current School Lunch Menu to Healthier Options Beaut Homsanit October, 2013 Introduction In the

2010-2011 school year, 36 percent of ASD students grades K-12 were considered overweight or obese (Boots). Childhood obesity not only leads to future health problems but it also compromises cognitive functioning (Eating for Education). Schools have been contributing to the health problem by serving foods that are high in fat and sodium and low in fiber (Larsen). Fatty items such as pizza, french fries, corn dogs, hot dogs, and mystery pork product called ribicue which has fake grill marks are served weekly to students. Several schools has noticed this problem and started implementing changes. In 2009, California eliminated sugar-sweetened beverages in high schools and the number of obese children leveled off to 38 percent (Mader). Mississippi set nutritional standards for snacks sold in vending machines and along with increase in physical education time, the state had lowered obesity by 13 percent in the last six years (Mader). With the support of First Lady Michelle Obamas Healthy, Hunger-Free Kids Act, the U.S Department of Agriculture set forth new school lunch requirements. In 2011, Americas school menus are healthier than ever. USDAs guidelines restricted calories by prompting schools to serve fruits and vegetables every day and reducing the amount of saturated fat and sodium (Boots). Schools who do not comply with the guidelines risk losing federal money for free and reduced price lunch programs. More than 40 percent of Anchorage students are eligible for this program (Boots). Objectives I proposed to make changes to the current lunch menu with healthier substitutions. In this review I will achieve the following: (1) explain the reasons why it is necessary to improve the menu (2) show to you that it is feasible to do so The typical American elementary school lunch contains items such as deep-fried popcorn chicken which are high-fat, high-sodium, and low-fiber (Larsen). Kids has developed a habit for this luncheon. Making drastic changes may discourage kids from eating school lunch. However, we can provide them with healthier options. Kids can choose from items such as; apples, bananas, oranges, carrots, celery, and etc. Also by replacing corn dogs with chicken and whole grain

breading, most kids wont notice the difference. The same principle can be apply to pizza, chicken nuggets, and other high-fat items. The benefits of protein, fruit, and whole grain are 1) improved memory, 2) reduced hunger, and 3) improved concentration (Eating for Education). The USDA reports that less than a third of schools stay below the recommended standard for fat content in their meals (Larsen). This problem can be solved by switching over to low-fat dairy and replacing soda and sport drinks. Low-fat dairy give the children additional protein while supporting bone growth (Eating for Education). Providing water and 100% juice will reduced the intake of refined sugar and can also help improve test scores. The cafeteria can make low-fat version of many things such as; pasta, macaroni and cheese, tacos, and pizza. Last but the most important change is to include more local foods. This will reduce the amount of highly processed, additives, and preservatives foods that will be put into the body. The ASD can purchase tortillas from Taco Loco, carrots from Palmers VanderWeele Farm, and Alaska-caught pollock for fish sandwiches (Boots). Providing kids with local products can stimulate Alaskas economy as well. Another important concept is to include homemade-style dishes, at least once a week, that can be a special treat. Things such as homemade spaghetti or chili are loved by the kids and can be made and serve easily and efficiently. Plan of Action The following is the Enhanced Food-Based Menu Planning Approach-Meal Pattern for Lunches distributed by USDA. It is designed to increase calories from low-fat food sources in order to meet Dietary Guidelines. The five food components are retained, but the component quantities for the weekly servings of vegetables and fruits and grains/breads are increased.
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Analysis Obesity is a national security issue. As a educational system, serving unhealthy foods for lunch has a seal of approval (Larsen). Everyone from nutritionists, public-healthy experts, and a growing number of frustrated parents believes that the school lunches are over processed. Following the above guidelines will ensure a healthy future, and research has shown that a healthier diet is correlated with better test scores and attendance (Eating for Education).

References Boots, Michelle. (2012). Getting kids to get healthier school lunches remain a challenge. Retrieved on October 4th, 2013, from http://www.adn.com/ 2012/10/17/2663645/schools-offering-healthier-lunches.html Larsen, Elizabeth. The Problem with Your Childs School Lunch. Retrieved on October 3rd, 2013, from http://www.parents.com/recipes/familyrecipes/ quickandeasy/problem-with-your-childs-school-lunch/?page=1 Mader, Jackie. (2013). Healthy School Lunch: Americas Obsession With School Meals. Retrieved on October 3rd, 2013, from http://www.huffingtonpost.com/ 2013/01/07/healthy-school-lunch-amer_n_2426397.html Eating for Education: The Link Between Food and Learning. Retrieved on October 4th, 2013, from http://visual.ly/eating-education-link-between-food-and-learning