We recognize that good nutrition and physical activity are essential for the long-term health of children.  Childhood obesity has reached epidemic proportions; Type 2 diabetes and other childhood-onset of adult diseases also have reached alarming proportions.

Our commitment to be part of a solution led us to our Food 4 Life initiative, which has been our guiding principle at Taher Inc. since 2006 and includes:

• introducing children to new and different foods

• focusing on more scratch cooking, using less processed foods

• increasing the offerings of fresh fruits and vegetables, whole grains and legumes

• utilizing more locally grown products when available

• providing additional opportunities for development of our cooks by working with our regional and corporate chefs, and through chef training seminars

We have eliminated all trans fats in products we purchase, and use low sodium bases in our recipes.  We have specified milk without Bovine Growth Hormone, BGH.

Our menu standards follow the White House Initiative, and the HealthierUS School Challenge.

This year we have expanded our Farm to School Program to 17 different fruits and vegetables grown locally when in season.  Students will be able to see the name of the farm and location when these wonderful farm fresh items are served.

French Fries are baked rather than deep fried in all elementary and middle schools.  We have discontinued serving them as a daily vegetable option at the high school as well, so are only sold as an ala carte item.

Desserts are considered a treat with lunch, and have been limited to two times per week on the menu. Other changes we have made include using more reduced calorie dressings, light mayonnaise, limiting honey as a condiment, and offering 1% in place of 2% milk.

Commodities

Part of the funding of the National School Lunch Program comes to the district in the form of USDA donated commodities. As students tastes have changed, the types of foods offered as commodities have changed with them. Rather than receive whole Turkeys as in the past, we now receive processed items such as Turkey Mini Corn Dogs, Chicken Nuggets, Fully Cooked Hamburger Patties, Pizza Dippers and Taco Meat. These items are prepared using ingredients that help lower the fat and salt they contain. For example, cheese products are made with part skim milk, and beef products have added soy or turkey. We also receive much of our canned fruit and frozen vegetables as commodities.

Cooking

In order to meet the nutritional requirements of our meals, we take specific steps when preparing food items. Ground Beef is rinsed after cooking to skim off fat, and ground turkey is added when possible. All products that are typically deep fried, (chicken nuggets, chicken patties, popcorn chicken) are baked in ovens with no oil added. We do not add butter or margarine when cooking vegetables and they are steamed when possible. Salt is no longer added as a seasoning, and we use pepper or other herbs as flavor enhancements.

A la Carte

A la Carte items are snacks that students may purchase that are not part of a meal. They are offered to Middle and High School students only, and are intended to compliment a meal rather than replace it. For that reason, we follow the USDA price guidelines so that a meal is always a better value than purchasing items separately. We offer a la carte snacks in the main food court area, so students do not have to choose between buying lunch or a la carte. All a la carte items we sell are approved by USDA guidelines, although we have limited high fat a la carte items, and introduced more baked and lo-fat snack items in their place during the past two years.  This year we have eliminated some items, and added new healthy snacks to meet the District Wellness Policy.

We understand the changing environment and the concern of rising childhood obesity. We will continue to evaluate the lunch program as new information is received, and make changes as necessary to comply with USDA guidelines and any local policies.

I would also be glad to speak to anyone who needs more information or has concerns about Nutrition and our school lunch program.

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Wellness Policy
In the Child Nutrition and WIC Reauthorization Act of 2004, the U.S. Congress established a new requirement for all local agencies with a federally funded National School Lunch Program.  All local school districts are required to develop and implement wellness policies by the start of the 2006-07 school year.  In response to this requirement, our school district formed a committee made up of parents, administration, faculty, and students to develop a wellness policy. 

Harvest of the Month

Month	Fruit	Vegetable	Grain/Legume
September	Melons	Summer Squash	Corn
October	Persimmon	Eggplant	Edamame
November	Cranberries	Sweet Potatoes	Barley
December	Pears	Parsnip	Peas
January	Clementine	Acorn Squash	Brown Rice
February	Mango	Bok Choy	Lima Beans
March	Kiwi	Jicama	Quinoa
April	Rhubarb	Cauliflower	Garbanzo
May	Apricot	Asparagus	Wheatberry
June	Blackberries	Peas	Cannellini
July	Carombola	Fennel	Oats
August	Peach	Radish	Mung Bean