Nutrition stressed at school
Oct 11, 2006 | 0 0 comments | 4 4 recommendations | email to a friend | print
Much has changed in school cafeterias since Paula Maddox’s mother was in charge.

Maddox has been the food service director for Trigg County Schools for four, which quite a lot less than the 27 years her mother spent in the same job. She said that, as a child, she remembers her mother having to go to the railroad in a truck to pick up deliveries. She had to load and unload everything herself.

These days, there is no railroad. Maddox can order food and it is brought right to the back door of the cafeteria. Plus, the delivery people are nice enough to bring the boxes to where she needs them.

This week marks National School Lunch Week, which is meant to recognize the importance of healthy food for kids and the National School Lunch Program. Since Trigg County students are out this week for their fall break, Maddox said she would be commemorating it next week. The program began in 1946 and is the largest of the federal child nutrition programs. In fact, 95 percent of all elementary school and secondary school students are enrolled in schools that use their services.

Meals served under the NSLP are required by federal law to meet nutrition guidelines based on the Dietary Guidelines for Americans. No more than 30 percent of calories can come from fat and less than 10 percent can come from saturated fat. School lunches must provide one-third of the Recommended Dietary Allowances of protein, Vitamin A, Vitamin C, iron, calcium and calories. The guidelines apply over the course of one week of school lunches.

To celebrate National School Lunch Week, Maddox said that kids in the primary, intermediate and middle schools voted on their favorite meals in their computer classes last week. The meals were given names as if they were political candidates running for office. The choices were Pete Pizza, Sally Salad, Rocco Taco, Ricky Chicken and Heddi Spaghetti.

For the rest of this story, read this week's Cadiz Record.
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