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Senators have introduced legislation banning the National SchoolLunch Program (NSLP) from including cell-cultivated meat products on its menu. The NSLP is the federally assisted meal program in public and nonprofit private schools and residential childcare institutions. A bipartisan pair of U.S.
When it comes to nurturing a culture of well-being and wholesome eating habits among school students, the design of cafeteria serving lines takes center stage. Let’s explore some common high-efficiency schoolcafeteria serving line designs that are transforming the way students engage with their school’s dining spaces.
As the new year kicks off, school foodservice directors have a prime opportunity to inspire students to make healthier choices. Salad bars offer a simple yet impactful way to encourage balanced eating while engaging students in the importance of nutrition.
Today, it’s not uncommon for students in many schools to eat in unsociable silence as staff urge them to quickly eat their meals and make room for other students. Why has everything come down to a hurried affair, and is there any way to make lunch enjoyable again? So, what’s changed, exactly? Student health.
Design & Use Tips | June 4, 2024 In the bustling corridors and cozy corners of schoolcafeterias, there’s always been a buzz about revamping lunchtime menus. Now, with new nutrition standards from the U.S. Nutrition education: Incorporate nutrition education into the curriculum.
Is it possible that this school year is worse for school meal programs than last year? Talk to a few schoolnutrition heroes and the answer is a resounding YES. First, the good news: All students K-12 in US schools can receive meals at no cost during SY 2021-2022.
Short lunch periods and hundreds of hungry students descending on the cafeteria at once can create chaos. The resulting backup can leave students with only a few minutes to eat their lunch before the bell rings, leading many to skip lunch altogether. So, how can you make schoollunch lines faster?
The filming took place at LTI’s facility and Jonesboro High School in Georgia. Audrey Hamilton, nutrition services director for Clayton County Public Schools, spoke about the importance of serving counters and the value of QuickSwitch technology – emphasizing the menu flexibility it affords them with the capability to switch from hot to cold.
This blog post is going to be a bit more personal than recent interviews with schoolnutrition professionals that I have been sharing. It is about hope after social isolation, friendship that thrives in a pandemic, and the heroic efforts of schoolnutrition heroes in Maine, Montana and every other state.
Some of my best friends are schoolnutrition professionals. On any ordinary Labor Day, I would salute their hard work, post a few photos of colorful school meals, and move on. I n my opinion, the only things that we should be saying to schoolnutrition professionals this September are thank you and what can I do to help?
At this time, I sincerely believe that the current proposal for Revisions to Meal Patterns Consistent with the 2020 Dietary Guidelines for Americans is unnecessary and potentially detrimental, especially to those children who rely on school meals as their primary source of nutrition.
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