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FCPS to Observe National School Lunch Week October 11-14 | Health

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FCPS to Observe National School Lunch Week October 11-14
Health, News, Schools
FCPS to Observe National School Lunch Week October 11-14

From Fairfax County Public Schools:

 

Students in Fairfax County Public Schools (FCPS) will observe National School Lunch Week October 11-14 with a focus on" Let's Grow Healthy," a campaign to help students learn where food comes from and how it helps them grow strong and healthy.

The 2011 theme provides the opportunity to promote locally sourced foods. FCPS Food and Nutrition Services (FNS) works with Keany Produce to purchase seasonal fruits and vegetables from farmers in the area as part of its Farm to School program. Keany provides a seasonal calendar of available produce and a listing of the farms that provide that food. Currently, 12 percent of the $2 million purchases of produce by FCPS are seasonal, locally grown, and come from nearby farms. Additional information about the Farm to School program can be found at http://www.fcps.edu/fs/food/food_facts/VAFarmToSchool.htm.

FNS also incorporates produce grown in school learning gardens into lunch menus whenever possible. Thirty-four FCPS schools have learning gardens; lettuce, broccoli, and radishes have been incorporated into the menus at Bailey’s Elementary School for the Arts and Sciences and Oak Hill and Terra Centre Elementary Schools.

Food and Nutrition Services plans and offers a variety of daily menu options that reflect the 2010 Dietary Guidelines for Americans, Healthier U.S. School Challenge, and the U.S. Department of Agriculture standards.

Throughout the year, FNS hosts tasting parties so that students’ personal, cultural, and therapeutic preferences can be featured in the menu options.

Nutrition initiatives during the 2011-12 school year include:

·          Working with manufacturers to eliminate artificial flavors, colors, butylated hydroxy anisal (BHA), butylated hydroxy toluene (BHT), and MSG.·          Elimination of trans fat (0 trans fats equals 0.5 grams per serving).·          Continuing to reduce sodium and sugar.·          Offering whole grain bread and cereals.·          Offering a variety of bean options to increase fiber.·          Promoting fruits and vegetables through the Give Me 5! Colors That Jive monthly program.·          Providing fat free flavored and unflavored milk.·          Eliminating deep-fried items.FNS also encourages all students to start the day with a healthy breakfast. New initiatives include Breakfast in the Classroom and elimination of the $.30 breakfast fee for students who are eligible for free and reduced-price meals.
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