The following is a compilation of thoughts generated by the Food Service Advisory Committee that met on July 20, 2011concerning the districts role in providing healthy food.

The committee members include: Syd Rogers, Kara Garrett, Wanda Sand, Cathy Sessions, Katie Bark, Jane Wolery (Absent), Dawn Baker (Absent), Lora Weir (Absent), Stacy Howard, Corrine Rose, Vann Lovett, Jamie Stubblefield (Absent), Kacey Gollehon, Joey Clark, Jeremy Brown, Jill Owen, Elizabeth Jorden, Tami Krone, & Randy Gramm.

• Tracking the number of students that eat specific menus would be beneficial.
• What is the possibility of buying locally?
• Data shows dangerous trends in youth eating habits. Diabetes is a major issue.
• Expenses, time constraints, and student choiceimpacts the nutritional meals provided.
• Consider treats used for rewards, fund raisers, vending machines, and concessions.
• Students may choose to eat elsewhere.
• Healthy “grab and go” breakfast allows more time for preparing lunch.
• Student Councils helping with menus.
• MyPlate has replaced the food pyramid. Many more federal changes are anticipated this year.
• Foods such as roasts with veggies v. nachos, corn dogs, etc.
• How much sugar are students eating in a day?
• A well-stocked fresh salad bar is great.
• We have a national obesity problem but do we have one in our schools?
• Concern with foods full of additives that have no nutritional value (dyes etc.)
• Direct communication between community and Head Cook is invaluable (especially teachers).
• Affordable food is a factor in what is served at the school.
• Can we take the students favorite mealsand make them more nutritional?
• “Healthy eater of the month” program might be motivational.
• USDA food offerings provide 20% of the schools supply.
• What is the potential of a school garden?
• Appropriated portion size is healthier and means less waste.
• More eggs at breakfast.
• Education of students about healthy choices is a must.
• Major concern is processed food and product waste.
• Concerned about the nutritional value of monthly menus.
• 40% of sugar comes from added ingredients.
• Is there enough protein served?
• Cut down on saturated fats.
• Processed foods are a major concern.
• Expected behaviors such as healthy food choices must be taught.
• What is the “mission” of the food service department?
• Use of a program for analyzing and tracking the nutritional value of menus.
• Participation in Healthier Breakfast and Lunch programs via OPI.