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Enhancing Student Nutrition: Key Improvements in School Foodservice

This initiative aims to enhance student nutrition by implementing key improvements within school foodservice operations, guided by the Local Wellness Policy. Our goals include advancing nutrition education, physical activity, and overall wellness activities. We will establish nutrition guidelines, engage parents and the community, and measure the effectiveness of these policies. The Bower Foundation is leading a pilot project to test innovative foodservice methodologies, including equipment upgrades and culinary techniques, promoting healthier options, and enhancing the eating environment for students.

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Enhancing Student Nutrition: Key Improvements in School Foodservice

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  1. MAKING THE CONNECTION: Enhancing Student Nutrition through Key Improvements in School Foodservice Anne Travis The Bower Foundation

  2. Local Wellness Policy • Goals for nutrition education, physical activity, and other school wellness activities • Nutrition guidelines for all foods available on each school campus during the school day • Ways of measuring how well the school wellness policy is being implemented • Involvement of parents, students, representatives of the school food authority, the school board and school administrators, and the public in wellness activities

  3. Improvements in school foodservice essential too …

  4. School Foodservice Improvement PILOT PROJECT GOALS • Utilize schools in the John D. Bower School Health Network to pilot and evaluate key improvements in school foodservice operations. • Develop training opportunities for all Mississippi schools based on findings and results of pilot tests in Network schools.

  5. FOODSERVICE EQUIPMENT Possibilities • Removing deep fat fryers and replace with other equipment ? • Adding ovens to increase on-site baking with more whole grain options ? • Adding salad bar or cold top options for enhanced presentation of fruits and vegetables ?

  6. CULINARY TECHNIQUESPossibilities • Reducing fat content while maintaining flavor and appearance with new cooking techniques, like braising ? • Reducing sodium content with herbs and spices while maintaining flavor ? • Increasing intake of produce items through presentation and garnishing ?

  7. EATING ENVIRONMENTSPossibilities • Enhancing cafeteria environments to encourage food and milk intake ? • Shifting schedules so students have an appropriate amount of time to eat during school meals ? • Switching to recess before lunch to improve nutrient intake and behavior ?

  8. MARKETING MEALSPossibilities • Promoting school nutrition integrity to staff, students, and families ? • Increasing participation in school meal programs through creative marketing techniques ? • Increasing milk intake utilizing the “New Look of School Milk” ?

  9. School Foodservice Improvement PILOT PROJECT PROCESS • Possible projects outlined by Child Nutrition Program, Office of Healthy Schools, and National Foodservice Management Institute • Projects developed for pilot testing with input and commitment of school foodservice administrators in the John D. Bower School Health Network • Projects in Network schools evaluated using both objective (i.e. costs, participation, plate waste) and subjective measures (i.e. attitude, awareness, behavior)

  10. … improving school meals for Mississippi’s children.

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