School Lunches — Does Nutrition Matter?

[Anna Billings]

Greetings All,

I saw this article in our local newspaper (an associated press article) on school lunches and the need for better nutrition.

The article begins with "School lunches need more fruits, veggies, and whole grains and a limit on calories, says a report urging an update of the nations 14 year old standards for cafeteria fare."

I'm wondering what you've noticed about current awareness of, need for, and practices regarding food choices and students today. Does it matter? Do you think there is any connection between diet and school performance,learning,concentration, or health in general?

What do you think? Are we under the spell of pop-tart convenience, fast-food habits, sweet-tooth cravings, taste and flavor choices over sustenance and healthful? Or is there a growing movement of awareness towards healthy, sustainable choices?

Besides cafeteria food, what do students bring to school for their bag lunches? Do they still like to trade what they have for their preferred favorites and what are their favorites?

I recall hearing that in response to the question, "where do apples come from?" a young student replied, "from the grocery store."

Hmmm. Should education include more information about the source of our food and our "food industry" in general?

Would students (and parents) make different choices if they knew the kind of information contained in books such as The Fast Food Nation and Diet for a New America?

[Connie Weber]

Anna,

Great topic!

You and Michelle Obama would like us to look deeply at this issue. Have you heard about her initiatives in the area of young people's nutrition?

Kids in my class eat healthy lunches. The lunches represent a variety of cultures. We get some elaborate trades going sometimes; I bring in pesto to trade for Indian dishes or a grandmother's baked goods. A student brought seaweed to share with everyone the other day. We cook in class (notably applesauce or stew). I model openness in trying new foods, and use the class environment to stir up people's interest in food. (Think of puppies around a food dish--they make each other hungry!)
I'm trying to get a group of kids interested in taking on a Problem-based Learning project on nutrition. Yesterday we discussed the "tax on soda" issue I posted in the Sustainability group.

One thing I know: teachers have enormous power in the area of food. They establish a class culture around the topic, making or breaking the appreciation of food and nutrition. I know I've been successful as a positive influence over the years: I regularly get comments from parents such as "How'd you get my child to like broccoli?" "Why did my child insist we get spinach at the store?" and "Ok, sardines are a little stinky, can you come up with something else to entice the kids with?"

But you know, it's probably only the teachers who eat lunch with their students who get to influence the "food culture." Don't most kids eat in uncomfortable depersonalized settings, big cafeterias? Maybe that's a big part of the problem. And good luck to us in convincing school systems that having teachers eat with their children in warmer, more personalized settings is a good idea.

Anyhow, nice topic, let's keep the discussion going!

[Anna Billings]

Wow, this is great to know, Connie. I want to be in your class!!! Pesto, Indian dishes, grandmother's baked goods, freshly cooked applesauce and stew? And even seaweed and broccoli? Wonderful!

And a problem-based learning project on nutrition? Maybe you should let Michelle Obama know what's cooking in your classroom... Seriously ... how about alerting a local news reporter ... this is an interesting, of-current-concern type of story. Right on!

This: "One thing I know: teachers have enormous power in the area of food. They establish a class culture around the topic, making or breaking the appreciation of food and nutrition. I know I've been successful as a positive influence over the years: I regularly get comments from parents such as "How'd you get my child to like broccoli?" "Why did my child insist we get spinach at the store?" "

and this: " it's probably only the teachers who eat lunch with their students who get to influence the "food culture." Don't most kids eat in uncomfortable depersonalized settings, big cafeterias? Maybe that's a big part of the problem. And good luck to us in convincing school systems that having teachers eat with their children in warmer, more personalized settings is a good idea."

Awesome!

:-)

[Patrick Barrrett]

My wife and I were just talking about this today. It's not just kids; it's everyone. The question came up about lack of breakfast affecting one's mood, patience, and attitude. Of course, it does. One of the consequences of our over-emphasis on logic and reason is that we find it difficult to admit we are affected by lack of sleep and lack of nutrition.
I believe each person should establish a baseline: start getting at least 8 hours sleep and cut way down on the amount eaten and cut out at least white flour and sugar. Add in a reasonable amount of exercise: aerobic if nothing else but some anaerobic workout as well.
Then, after a few months of sleep, exercise, and diet as a baseline, start experimenting with taking out or adding in things like coffee, alcohol, less sleep, more sleep, naps, and various kinds of exercise and sport. Only by establishing a baseline can you see what works best for you. I'm betting we are quite different from each other but all can benefit from some kind of combination of sleep, exercise and diet.
Pat Barrett

[Anna Billings]

Thanks Patrick for your comment. I agree that awareness needs to start close in, with ourselves and at home, experimenting and noticing what works for us personally, adding in and weeding out.

At the same time, conscious choices at the level of community and culture, nationally and globally have a huge impact on our future, our way of life, our health, and sustainability on the planet.

Those choices and awarenesses have the power to alter "the interior of grocery stores" and the entire food industry. I personally do most of my shopping at local Farmer's Markets and small, health-conscious grocery stores. When, on occasion, I'm in a major grocery store, I'm continually astonished at the long aisles stocked with soda pop (carbonated, corn-syrup saturated drinks) and various forms of instant-gratification junk food.

At our local small food store, the first things one sees when entering are tables of fresh (mostly organic) fruits and vegetables. I hold out hope for increased consiousness and positive changes.

:-)