Law Spurs Nutritional Changes, New Intiatives at Canon-McMillan School District

Joni Mansmann wants students to know: The district got no joy from having the salt shakers removed from the cafeterias at Canon-McMillan schools.

It was one of those “have-to-do” things.

Mansmann, the district’s director of business and finance, said that was just one change that needed to be made in the wake of the Healthy Hunger-Free Kids Act reissue and the new regulations that came with it.

While the grumbling over the loss of those salt shakers disturbed one graduating senior so much that she included the issue in her graduation speech last year, the district is trying to find a way to adapt to the new standards while still impressing the palates of students.

While Mansmann said that a district’s food service is usually a revenue-neutral venture, Canon-McMillan’s was in the red last year. And next year there is projected to be a shortfall of about $85,000.

Why?

Mansmann said the new nutrition standards are more stringent, making preparation of food more labor-intensive. An emphasis on fresh vegetables and whole grains has also meant a greater cost for the food itself.

This school year, districts that participated in the free and reduced breakfast and lunch program and received reimbursement were required to ensure that 50 percent or more of all grains served were whole grain. Next year, the requirement will be that all grains served at the district are whole grain.

All in the name of more nutritious food for students.

And Mansmann explained the importance of following these nutritional rules—and the district's participation in the National School Lunch Campaign: 30 percent of the student population qualifies.

"We are part of the National School Lunch Campaign and have to follow the rules because otherwise those 1900-plus students would not have the ability to have breakfast or lunch," she said.

Because much of the emphasis of the Healthy Hunger-Free Kids Act is on fresh fruits and vegetables, Mansmann said the district has also seen increases delivery and fuel charges.

Another aim of the act is to have districts reduce the amount of sodium in meals (hence the removal of the salt shakers), which the business and finance director said will require Canon-Mac to “move toward more scratch preparation to meet the guidelines”—which also means increased labor costs as the district tries to ensure meal prices stay steady.

The other problem the district is facing? Decreased participation.

For example, older students—particularly those at the high school level—are opting to purchase an entrée and water or drink instead of a meal complete with leafy greens, legumes or other fresh fruits and veggies.

“Kids don’t want to eat the healthier things initially because it may be new and definitely a change from past school lunches—especially in terms of portion sizes.,” Mansmann said. “This isn’t a Canon-Mac problem. This is a societal problem.”

While there is little the district can do to control the costs of products and delivery fees, it is aggressively trying to combat the issue of participation.

Mansmann said the district continues to educate parents, staff and students regarding the changes through The Scoop, a newsletter on the district website, as well as through food committee meetings.

The food service director has also been tasked with trying out new vegetable recipes.

In fact, an initiative called Wellness Wednesdays take place each week in all of the buildings housing students in kindergarten through fourth grade—youngsters who are more willing to try new items. The food service department provides samples of the new recipes for the pupils to taste test.

“We are constantly trying new recipes, offering theme days and special cafeteria events,” Mansmann said.

And so far, the effort seems to be paying off.

She said the elementary participation numbers are increasing and that the district is hopeful to see participation increase.