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Pat Powers, RDDirector of Food and Nutrition Services
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School meals are Balanced and Healthy:
No more than 30 % of calories can come from fat and less than 10 % from saturated fat.
Lunches must provide 1/3 of the RDA of protein, Vitamin A, Vitamin C, iron, calcium and calories.
School meals must be served in age appropriate portions
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– Healthy eating correlates with fewer trips to the school nurse and less absenteeism.
– Providing nutritious school breakfast leads to improved test scores.
– School meals are safe: Managers and cooks complete the IL Sanitation Certification training and have implemented a HACCP Plan.
– School kitchens are subject to two health inspections annually conducted by the McLean County Health Department.
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Breakfasts Served in 2011-2012: 186,591 (42%increase)
Lunches Served in 2011-2012:1,293,443 (5% increase)
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- Age-appropriate portion sizes and calorie limits
- Larger servings & More variety of vegetables and fruits
- Fat-free flavored or 1% milk- More whole grains- And less sodium- Limits on saturated fat and no trans fat
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- Portion Size for vegetables doubled;
-More variety in vegetables offered (dark green, orange/red, and legumes must be offered weekly)
-Larger fruit portions
-Fewer grains, and at least half the grains offered are whole grain rich
-USDA requires students to select at least ½ cup of fruit or vegetable
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New items in the marketplace as companies lower fat, sodium and sugar
Taste Test new recipes with students
Continue to evaluate customer satisfaction
Questions