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Dr Glenn Fortmayer
Dr.Glenn Fortmayer is Superintendent of USD 247 Southeast. He has been a superintendent for four years and administrator for 15 of 23 years in education. He is working with Southeast on initiatives including: expanding student learning opportunities, technology integration, and increasing instruction that authentically engages students every class period of every day with an emphasis on project based learning. For more information call 620-457-8350.
Education Issues
2012-06-05 09:40:01
Federal regulations to change school lunches
A: Schools have already been adjusting menus in accordance with changing federal regulations. Meals will continue to be composed of a greater number of fruits, vegetables and whole grains. Schools have operated on ensuring students receive a minimum amount of calories through grains/breads, fruits, milk, meat, meat alternatives and vegetables. A shift for next year is that schools have to regulate MAXIMUMS in calories, fat, sodium, and sugar content. Next year begins a series of changes that will be more noticeable. Schools will be limited to the number of “units,” of breads, meats, sugars, fats, etc. A breadstick counts for around 3 units of a 12 unit bread total allowed for high school students weekly. Middle school students are allowed less, and elementary students even less. Rolls will have to be small to be served more often or not served as much weekly to remain the same size. White potatoes are already restricted in use per week. Meats will be served less often, and cakes and cinnamon rolls may become extinct. The federal regulations intend to get students to eat fruits and vegetables. Schools will be serving larger amounts of them. These are often wasted currently. It will be interesting to see if students transition to eating more fruits and vegetables. Students will see more beans and leafy vegetables as well. Districts, especially those serving poverty students, where school lunch could be the only meal students eat daily; are worried that 750 calories may not sustain growing or active middle school and high school students. Waste is another concern. Districts like Southeast have worked to develop a 50 favorite meal menu to reduce waste. New menu planning for districts is now occurring to find new combinations that kids will eat, yet meet regulations. Districts are also worried that the emphasis on fruits and vegetables will increase costs and at the same time cause students to purchase less lunches. This could mean huge financial losses for schools. Many districts are instituting or expanding a la carte menus. While a bit more expensive, they allow for more choices on what students want to eat and obtain more food if they desire. The Southeast district is implementing an experimental system, which provides students with menu selection cards in advance similar to hospital rooms and hotel room service. Students and parents select their meal in accordance with regulations, but it allows for the selection of extra sides, entrées, and/or a la carte items. The parent approved selection is processed for exact supply ordering and preparation. Students pass through the lunch line with a copy and staff fill their custom order. The design will reduce waste and costs while giving increased choice of menu items in a manner parents still control what their child eats and their budget. The Kansas Department of Education officials are interpreting federal regulations, so more adjustments are expected. The changes that the government is pursuing will be phased in over coming years. School lunches will evolve as regulations take effect in each phase. Interested students, parents, and patrons should contact their local districts for more information.
 
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