School Food Trends Toward Healthy

That delicious-smelling breakfast sausage? It’s turkey. And that pizza crust that doesn’t have a hint of healthy-looking brown in its coloring? Fooled ya’ – chances are it’s made of nutritious whole grains. Even salads are getting a makeover, with cafeterias gradually increasing the percentage of heartier greens mixed into the crispy iceberg lettuce kids are used to.

The School Nutrition Association (SNA) reports progress as students head back to school. According to a new survey completed by nutrition directors in 538 districts around the country:

95 percent are increasing whole-grain offerings

90 percent are providing more fresh fruits and vegetables

69 percent are reducing sodium

66 percent are reducing added sugar

67 percent of those with vending services are making healthier drinks more available

Among the new menu items schools are serving up for 2010-11: jicama, star fruit, sweet potato puffs, collard greens, edamame, egg-white omelets, and fish tacos.

Read full story from the Christian Science Monitor.

School Food Trends Toward Healthy