PSS adopts a healthier lunch menu

Students of the Public School System will see new and healthier lunch meals next school year following the Board of Education’s adoption of the school year 2012-2013 lunch menu yesterday.

The board unanimously approved the revised menu, which was endorsed by the PSS Fiscal, Personnel, and Administrative Committee, during yesterday’s special meeting.

“The menu [will] make meals healthier and have more fiber and local vegetables,” said committee chair Tanya King.

The menu is based on the nutritional requirements of the U.S. Department of Agriculture, which has implemented guidelines on “nutrition-balanced, culturally acceptable meals.”

The federal agency funds the school meals program of PSS.

USDA-funded school lunches are required this year to consist of a full three-fourths to one cup of vegetables at each meal. Next school year, the menu will be required to have more whole grains.

Board member Herman T. Guerrero emphasized the need to have menu items that not just meet federal standards but are also “culturally attuned.” This includes using locally grown vegetables and fruits. “They can use their imagination and still make healthy menus,” added Guerrero.

Dale Roberts, PSS food and nutrition program manager, noted, however, that some of the health issues in the Commonwealth stem from menu items that are culturally accepted. “We’re trying to steer away from this and to a healthy menu. USDA is basically forcing us to a more healthy diet,” he said

Roberts disclosed that USDA requirements state that PSS’ school meals program should have 51-percent whole grain offerings for lunch by 2012-2013. The following school year, the 51-percent rule for whole grains will apply to both breakfast and lunch.

By 2014, PSS will no longer be allowed to offer white rice to students. “So we are on a three-year timeline in trying to adjust everybody’s diet.”

Roberts disclosed that of the 16 entrees in this year’s menu, 10 items reflect a “slight change.” He said the changes have to do with the increase in vegetable requirements, and the meal vendors are given the option to substitute locally available vegetables and fruits to imported ones.

He said the new menu also reflects the results of the surveys they did among students on all three islands.