But the food industry has responded in a big way to the challenges of coming up with products in both raw and processed form that comply with government regulations. “Whether it’s school pizza with a whole-wheat crust, low-sodium turkey or low-fat cheese, manufacturers have responded to what schools need,” Peterson adds.
New designs on dairy
One of the most-successful initiatives has been by dairy manufacturers who have created products that not only fit into the school lunch program, but are also products kids will accept and consume. The “New Look of School Milk” program, for example, features milk that comes in cool, plastic, resealable containers in various flavors. Another initiative offers flavored milk with reduced sugar.
“While research shows that children who consume flavored milk do not have higher intakes of added sugars or total fat, or have a higher BMI than children who do not consume flavored milk, we recognize the desire to reduced the amount of sugar in children’s diets and have worked diligently with the dairy industry to develop and test flavored milk with fewer added sugars and total calories, while maintaining ‘kid appeal,’” says Krautheim.
The dairy industry has also worked to reduce fat in cheese products, and has promoted cheese as a good source of protein that is considered a meat or meat alternative by the National School Lunch Program, and as a good source of calcium. Adding cheese to vegetables, sandwiches and soups helps kids to eat food from other food groups. Research by Leonard Marquart, Ph.D., R.D., associate professor, Department of Food Science and Nutrition, University of Minnesota, St. Paul, found that whole-grain pizza is the best food to help kids get more grains, because the cheese and sauce make the flavor more acceptable to kids.
Our whole-grain future
One recommendation that will come even more front and center is increased consumption of whole grains. Although there are barriers to bringing whole grains into schools, the Whole Grains Council, Boston, is helping manufacturers overcome them by providing handouts and educational materials, including lists of whole grain foodservice products available. Often, vendors charge more for whole grains or won’t bid whole grains at all. One school district reported being quoted $0.15 for a whole-grain hamburger bun and $0.06 for a refined-flour bun. However, it might actually save money in the long run: A whole-grain pasta helps school foodservice operators fulfill another requirement and for less cost than animal protein, even though it’s a more expensive product.
Less cooking on site in many schools means manufacturers must develop whole-grain products that are heat-and-serve, which can be challenging. Another barrier is that free commodities include very few whole grains. And, perhaps the biggest barrier: Kids have to like the whole-grain products presented to them.