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Are the lunches offered by St. Louis Public Schools healthy?
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(PRnewsfoto/SC Johnson and Ziploc)
This week is National School Lunch Week. The current drive is to offer better, healthier choices to school children in their lunches, and the U.S. Government has already slated over one billion dollars towards school lunches this year to help defray the costs of these menu changes. The Department of Elementary and Secondary Education has a web site featuring competitions and recipes for healthier lunches.
Students in the Maplewood-Richmond Heights Schools have partnered with Saint Louis University's Dietetic Department and local farmers to replace side items at lunch with fresher healthier options.
Five St. Louis City Public Schools have partnered with local businesses and volunteers to teach children to care for their very own gardens and learn about exercise at Columbia Elementary, Cote Brilliante Elementary, Gateway Michael Elementary, Clay Elementary and Sumner High school.
Guidelines for healthy eating, and advice for food service workers and parents are offered on the U.S. Department of Agriculture web site, along with facts about nutrition for children. However, there is a great deal of misunderstanding regarding what actually constitutes a healthy diet. Listed below are some of these misconceptions and tips for a healthier diet.
"Sugar causes obesity and diabetes in children." While studies have linked obesity to a rise in Type II diabetes, Type I (juvenile onset diabetes) is caused by the body attacking the cells in the pancreas that create insulin, and occurs in children regardless of weight. Sugar does not cause diabetes.
"All fat should be cut from my child's diet." Everyone needs a certain amount of fat to metabolize vitamin D. That is why it is usually added to milk. without this fat, the vitamin D would go straight through your child. Try cutting transfat and salt by using plain non-fat yogurt instead of mayonnaise on sandwiches or instead of butter.
Eggs contain essential amino acids, and three a week may be eaten safely.
Don't eat packaged or canned foods which frequently call for fat and are high in salt. Canned vegetables lose most of their nutritional value in the canning process anyway. Instead, experiment with cooking fresh tomatoes and adding basil, bay and oregano or cilantro for spaghetti sauce.
Don't salt food while cooking it. Bread will not rise without salt, but pastas, rice, and beans will all cook without salt. Salt food at the table, and encourage your child to taste and salt as needed.
Bon Apetite.
For more info: "Update: H1N1 Flu and St. Louis Public Schools"
"Vegetarian dinner: Broccoli, macaroni and cheese" by Jennifer Pedro
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