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Healthy Meals, Efficiency Are Key Ingredients to Nutrition Program | Health

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Healthy Meals, Efficiency Are Key Ingredients to Nutrition Program
Health, News, Schools
Healthy Meals, Efficiency Are Key Ingredients to Nutrition Program

Statistics might show that Georgia is ranked second in the country for childhood obesity, but the Bibb County School District’s School Nutrition Program is doing everything it can to help combat the problem.

“We want our parents to have confidence in our meals,” said District School Nutrition Director Dr. Cleta Long. “That we are serving healthy meals and that we’re using techniques that are healthy.”

To that end, a variety of fruits and vegetables are offered each day at the District’s high schools, and elementary students are offered five fruits and vegetables every day. Students at each of the District’s high schools also have a salad option each day as one of their entrée selections. Milk products are only offered now in 1 percent or fat free varieties, and the Nutrition Program is also transitioning this year to milk products that are lower in sugar.

Bread products, such as those for sandwichs, have been switched to whole wheat or grain bread, and bakery products made by the District’s Central Kitchen employees are currently undergoing their own makeover. Currently, a chef and bakery engineer from ConAgra are working on recipes for baked goods such as rolls that use ConAgra’s patented Ultragrain, which maintains the look and appeal of white bread, but is considered a whole grain.

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