School Treats Shaping up for Nutrition

Connecticut Post, Bridgeport - December 9, 2007

Dec. 9--BRIDGEPORT -- It's round and has a mildly sweet flavor, but with 249 calories, 6 grams of fat and 8 grams of sugar, the whole-wheat bun some Bridgeport students eat as part of the school's breakfast program is anything but "sticky."
If students know the difference between that and its pre-packaged supermarket equivalent — a glazed Hostess honey bun, weighing in at 308 calories, 14 grams of fat and 21 grams of sugar — they don't let on.

"People would be surprised, said Margo Wootan, director of nutrition policy for the Center for Science in the Public Interest, authors of a new study that gives Connecticut a "B minus" on its 2007 State School Foods Report Card.

Often, when people look at menus for school meals, they'll think, 'This is terrible, it's just burritos and tacos and pizza," Wootan said.

They don't realize, she said, that the food is really whole-wheat pizza that's lower in sodium, reduced-fat cheese and lean ground beef.

School meals today, dictated by federal guidelines, take foods that kids are familiar with and improve the nutritional content, Wootan said.

A bacon, egg and cheese wrap at Arby's is stuffed with 515 calories and 29 grams of fat. Bridgeport students get a 190-calorie breakfast wrap with 10 grams of fat per serving.

An Egg McMuffin at McDonald's has 300 calories and 12 grams of fat. A skillet frittata with turkey sausage served in Bridgeport's school breakfast program has 110 calories and 7 grams of fat.

Connecticut's standards for public schools, especially as they relate to beverages and a la carte snack items served, are strong, said Wootan. So strong, she added, that her group would have awarded the state an A on the CSPI report card had the state's standards not been voluntary.
The state's policy on beverages allowed in the schools is one of the best in the nation, said Wootan because it limits sugar, fat content and size of beverages served. Milk must be low fat or fat free. Juice must be 100 percent fruit or vegetable juice with no added sugar or sweetener. Connecticut's school districts get a financial incentive — but are not required — to abide by new state nutrition guidelines.

Statewide, 101 school districts and schools — or 56 percent — have agree to abide by the standards for the 2006-07 academic year. Those standards are tougher than those set by the National School Lunch Program.

Breakfast is also an option. Sixty-eight school districts in Connecticut offer school breakfasts, putting its participation last in the nation, according to the last survey. A new survey, detailing 2007-08 school breakfast participation, will be issued this week by the Washington D.C.,-based Food Research and Action Center.

Coinciding with that release, End Hunger Connecticut! Inc., a Hartford-based advocacy group instrumental in pushing for Connecticut's new nutrition guidelines, will release a state score card on school breakfast.

That release is tentatively scheduled for 8 a.m. Tuesday at Chapel Street School in Stratford.

Dawn Crayco, a child nutrition advocate for End Hunger Connecticut! said the local presentation will showcase in-class breakfast because it has done wonders for boosting participation.

Crayco said her group's main focus is participation in the breakfast program, not nutrition. Studies show students who eat breakfast do better at school, feel better and behave better.

"We certainly believe nutrition is a vital part of the equation," added Crayco. "I do know some Connecticut school districts are making a great effort to include healthier breakfast items on their menus."

Bridgeport, like other districts, follow federal guidelines that aim to provide adequate calories and nutrients for students while reducing fat and saturated fat, said Maura O'Malley, director of food service and nutrition for the district.

The nutrition standards set target goals for fat. No more that 30 percent of calories can come from fat and no less that 10 percent of calories from saturated fat in each meal.

To get buns that fit that criteria, O'Malley said the district tapped Simply Blue Foods, a Canoga Park, Calif., food distributor who specifically designed them to meet school nutrition guidelines.

According to O'Malley, students are offered fresh fruits on a regular basis. The nutrition guidelines also dictate serving sizes and food combinations.

O'Malley said as the district introduces breakfast in the classroom, it had to cut cereal because of the potential mess. Cereal bars might seem an alternative to that, but O'Malley said most cereal bars don't conform to the Connecticut Healthy Food Initiative.

Several varieties of cereal bars have just been added to the approved list of healthy foods.

In the meantime, students will have to settle for cinnamon pretzel sticks, which have 170 calories and 3 grams of fat, and pizza bagels with sausage at 233 calories and 7 grams of fat.
 

LINDA CONNER LAMBECK lclambeck@ctpost.com
Article Last Updated: 12/09/2007 12:09:25 AM EST

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