WFSB SCHOOL LUNCH SURVEY TOTAL STUDENTS SERVED GRADE LEVELS SERVED COUNTY

Transcription

1 TOTAL STUDENTS SERVED GRADE LEVELS SERVED COUNTY PRE K ~ 8 9 ~ 12 OTHER Hartford New Haven New London Middlesex Litchfield Tolland Fairfield Windham * * * * * * * * * * * * * * * * K-8 * * * * * * * * * * 30 * * *

2 Too Strict Strict Somewhat Strict What they should be Not Strict Enough The New Food Guidelines are Embracing the change Indifferent Dissatisfied with the change Students are * "Before the new guidelines students were complaining they weren't getting enough food. When they returned for school year and saw less on their trays they were not happy." * "Some students have excepted (sic) the change, but the majority has not and often ask: why are they being punished?" * "Too much too fast." * "Students don't like being 'forced' to take food they don't want/don't like / new foods offered/(whole grain pasta, turkey sausage, etc ) small portions * None * "Not enough food is the biggest complaint. Parents complaining about students purchasing 2 meals a day." * "The guidelines were studied and significant time and research was put into them to make sure that what was being asked of our programs was consistent throughout the nation. I applaud the USDA for their detailed look at what we are doing and feel that they have developed guidelines that fit the student population in general that we feed. For the last decade or more, Connecticut school nutrition programs, including ours, have made major strides in offering healthy choices, as well as introducing an increased number of legumes, whole grains and fresh, regionally sourced fruits and vegetables. We have worked hard to build programs that are meeting the science-based research shared by the IOM and USDA. Our district and almost all districts in Connecticut, has seen much less of an impact than other parts of the country because we have worked hard to stay ahead of the game and have introduced multiple choices and a wider variety of fruits and vegetables while applying the most current regulatory guidelines concerning fat, saturated fat, trans fat, sugar and sodium, portion sizes and even a la carte item guidelines." * "The guidelines have been well accepted by those students who buy regularly from our program. To my delight, we have found little or no resistance to taking a fruit or vegetable daily with the meal. High school students, particularly those who have after school activities, are still looking for larger portions of meat and grain, but are taking advantage of the additional fruits and vegetables we offer. Calories for a typical high school meal are averaging in the lower portion of the calorie range stated and therefore my high school food-service staff and I are working on new recipes for vegetables and entrees that increase those calories some." 30 * "I think that we needed the menu to have some restrictions. We had to change a few things, but I think the students will benefit from the changes." * "The elementary students never complain. I think they never notice a change. Middle school and high school notice that there were changes but are now excepting (sic) them."

3 Cafeteria (food) garbage generated since the change is Since the change, students generally Significantly more More Same Less Significantly less Comment Eat all items provided Do not eat all items provided * "At our schools most of the students took either a fruit or a vegetable. I didn't really notice a change in food waste at high school level. At elementary schools we noticed a small increase." * * "Most students eat everything they take/choose. There are the students who never took fruit or veggie with their lunch so I would assume that would be the increase in waste." * "We have always offered a variety of good quality fresh fruits and veggies and many of the students take them without an issue." * None * "Due to lunch counts low, so not as much garbage" * "Throwing away vegetables and some fruit" * "We have had to add extra garbage cans to each wave. The kids go straight from the tray line to the cans and dump what they didn't want on their tray." * None * "Our food service staff has worked hard to find different ways to present foods and vegetables to avoid waste. As menu planner, I developed menus that included more of the vegetables in the entrée; and students realized that they were hungry without the fruit or vegetables and started eating them. This three pronged approach worked to decrease waste and increase consumption." * (see response in next question) 30 * "When students are hungry, they eat everything. When students are not hungry they will throw a lot of their meal away." * "We tried not to change to (sic) much. We have introduced new items a little at a time if they like it great if not we will not order that again."

4 Before the change, students generally Students are now Ate all items provided Did not eat all items provided Taking in enough calories Not getting enough calories * "Students ate all the items because we have offer vs. serve meaning we offer five components and they had to take at least three of the items and it was not required to take a fruit or vegetable. They were able to choose." * "A lot of students opt not to take fruits or vegetables making their items a la carte items meaning everything is priced out individually. Without a serving of fruit or vegetable it is not a reimbursable meal. For these students to get enough calories they would have to take full servings of all components offered." * None * "On the middle school and high school level it is hard to meet the calorie requirement while meeting all mandates" * "Weren't forced to take a fruit or vegetable and ate what they took - their choice" * "Especially for athletes - not enough for HS football players, i.e." * None No answer checked * "We find in general that students are eating the full meal. Elementary school meals are reasonable in size and students do not feel overwhelmed by the amount of food they have in front of them. Students eat as much as they did prior to the changes. Middle Schoolers are hungry and find that meal options are flexible enough to allow them to find a meal that appeals to them. And our high schoolers are eating whatever they select from the wider variety of options." * "It has been our observation that in general, the calorie ranges are adequate. At the start of the year we alerted all parents of students in the middle and high school to the fact that the meal offerings for protein and grain were going to be slightly decreased and vegetables and fruits would increase. We encouraged parents to make decisions on whether their child would need an additional snack prior to after school events or activities. At the high school level, we began adding some flexibility to some menus to increase grain and/or meat amounts to provide more calories after the first of January. This has met with acceptance by students." 30 * "When students are hungry they eat everything. When students are not hungry they will throw a lot of their meal away." * "With the new guidelines calories have been an issue. I am not sure if it is enough for them."

5 The one item taken off the menu students miss the most is The one item added to the menu students like the most is Item "No effected. We do a lot of recipe cooking using USDA approved recipes." "They do not like any of them. Legumes especially." Item "French fries - not a bad item to remove." "We have expanded our selection of fresh fruits." "French fries everyday!" "Buffalo Bill Burger - a healthier hamburger option with lettuce, tom. And a bleu cheese sauce." "White flour pizza crust, white bread, grinder rolls and breadsticks" None "The size of bread products/ white pasta" "More salads" "We really have not taken a lot off the menu this year. We have adjusted portions, increased vegetable variety and created new recipes. Students at most grade levels are not missing anything but would prefer some items served more often. Our high schoolers would like to see some portions of grains and meats return to what they perceive to be normal." "Legumes. The new legume recipes we have been testing have been cautiously accepted and are now enjoying some time in the limelight. Whether it is edamame and carrot salad, roasted chickpeas or hummus with carrot sticks, we are seeing increases in the amounts we prepare and serve. 30 "We have tried very hard not to change the way our menu looks. Meatball grinders - middle school and high school level. We now serve meatballs with bread sticks." "Mac and cheese. Recipe from the State of Connecticut. Students like the taste a lot. This would be a new recipe."

6 The new nutrition guidelines are: THE USDA MADE SOME ADJUSTMENTS TO THE NUTRITION PROGRAM AT THE END OF 2012 AFTER RECEIVING FEEDBACK FROM SCHOOL SYSTEMS NATIONWIDE. ACT IS BEING DEBATED. ARE FURTHER CHANGES NECESSARY? WHAT - IF ANYTHING - NEEDS TO CHANGE? Costing more Not impacting costs Costing less * "Because we have to make sure students have a serving of fruit or vegetable on their tray we are purchasing more fresh fruits and vegetables. Produce prices have been very high this year. We put some of our commodity monies to DOD but it runs out very quickly." "Absolutely not! I do not believe we need anymore changes. Every time a change is made, something is taken away. It is time to stop taking and let the students and parents choose for themselves not the government. Students will eventually stop participating in the National School Lunch program and bring their own food to eat. Some already do." * "Most items are more expensive. Supply and demand is part of the equation." "The Dept. of Agriculture has looked at the worst of the worst (my opinion) and has set out to lump all the students to a one size fits all diet. At our district most of the students are athletic and slim (I know this does not always mean good health). The students complain that the portions are too small and too regulated." * "Fruits and vegetables are more expensive along with the whole grain breads and rolls." "I feel that the calorie count at the high school level needs to be increased - as an athlete can not eat only and then head out to football, soccer or track and have that sustain them." * "We are looking at a $20,000-30,000 loss. My sales are down with all students including "They need to put back in choice. Our school hot lunch program always gave a 'healthy choice'. With the new the free and reduced children with little to none in Board of Education support financially." guidelines that choice is gone. This may work for a high population of free students where that is the only lunch they have. In a upper middle class school system the students will just bring in their own lunches from home which include soda, fried chips, candy and other junk." * None None * "As we have all experienced in our homes daily, meals healthy and reasonable. The new meal guidelines that started this school year additionally required us to meet specific "Our programs have always had a calorie range for each age group that has helped us in keeping school meals healthy and reasonable. The new meal guidelines that started this school year additionally required us to amounts for grains and meat and meat alternates. These additional requirements assured meet specific amounts for grains and meat and meat alternates. These additional requirements assured consistent measure of product but also limited the items we could then increase portions consistent measure of product but also limited the items we could then increase portions on to get our calorie on to get our calorie counts to the required calorie ranges. Vegetables and fruits typically counts to the required calorie ranges. Vegetables and fruits typically are not the high calorie items and to add are not the high calorie items and to add 40 to 50 calories to a menu with them made 40 to 50 calories to a menu with them made portions totally unreasonable. Therefore, the unintentional portions totally unreasonable. Therefore, the unintentional consequence was that many of consequence was that many of us found that the only way to get calories increased was to add back either fats us found that the only way to get calories increased was to add back either fats or sugars - or sugars - both of which we have spent years in decreasing in the menus! These came in the form of both of which we have spent years in decreasing in the menus! These came in the form of dressings, condiments and dipping sauces. In January, we were allowed to adjust amounts of grains and dressings, condiments and dipping sauces. In January, we were allowed to adjust amounts meats but still need to stay within the calorie ranges. Since meats and grains are the sources of more calories of grains and meats but still need to stay within the calorie ranges. Since meats and grains our menu planning will be somewhat easier particularly at the upper grade levels. The Sensible School Lunch are the sources of more calories our menu planning will be somewhat easier particularly at Act will make this change permanent and directors will be able to confidently make adjustments that can the upper grade levels. The Sensible School Lunch Act will make this change permanent improve acceptability." and directors will be able to confidently make adjustments that can improve acceptability." 30 * "All of the prices have gone up. We have to purchase more fresh fruit and frozen/fresh vegetables. This will be pass down next year in price for school lunches." "I think that there has been enough change. Too much too fast has created a lot of stress on school cafeterias all over the state. At every meeting or conference, it is always how difficult it is to make our students happy while still following the new guidelines. The guidelines have created a decline in our school lunches. Students do not like the flavor or somethings of the look of whole grain or wheat. It is the responsibility of parents to have their children try new things as a school it is too expensive to serve over 1000 students just to see if they like it. It is a waste of food."

7 ADDITIONAL COMMENTS "I think a healthy life style starts at home. Education at school about making good choices is a good thing but we cannot legislate what one eats. Many of our students are unhappy with the lunch program as it is and simply bring their lunch from home or go to McDonalds. As a district, we have eliminated two positions and cut several employees' hours. Sales are bad. None "This is also the first year of the changes. As the timeline goes on the regulations get more strict to a point I don't see how we'll be able to put out a lunch. I think more needs to be put into educating the parents at home and in the classroom than forcing the lunch programs to make giant changes with no financial support for local or fed. Government. If there is no change small schools like mine will not have lunch programs in a couple years and more people will be out of work." "HHFKA is doing what it is intended to accomplish get students to consume more fruits and vegetables." None 30 "Too many changes upsets the flow of operations. It creates stress on stuff and parents and also students. I do not think that school lunch made our students overweight. I believe they enter school this way."