Letters to the Editor

Dear Editor,

While visiting Waitsburg recently, I read with interest your front page story in the Sept. 20 issue, "Meals Leav- ing Kids Hungry", as well as the related editorial.

The Healthy, Hunger- Free Kids Act of 2010 in- cludes guidelines for the federal School Breakfast and School Lunch Programs, and are being implemented this school year. Many of these guidelines have been recom- mended in past years, but not required until now. The changes are to make school meals more closely fit the most recent Dietary Guidelines for Americans (2010). The Dietary Guidelines are updated every 10 years, and use evidence-based re- search to provide guidance to "promote health, reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity." As we all know, obesity in children and teenagers is a major public health problem, and will impact later increased health care costs and decreased life expectancy.

The Child Nutrition Program for school meals has proven to make a difference, especially for low-income kids, in readiness to learn and school performance. There is certainly a wide range of calorie needs in teenagers, from an estimated 1,800 calories daily for an inactive 15-year-old girl, to 3,200 for a very active 17-year-old boy. School lunch provides about one-third of the day's calo- ries, so an example of an 850 calorie lunch would be part of a 2,550 calorie diet, meeting most needs except per- haps for the very active boy. Most kids eat three meals and two to three snacks a day, so there are plenty of opportunities to get the calories, and in too many cases, too many calories from non-nutritious sources.

One of the big differences with the new guidelines is that there are more servings of fruits and vegetables, and more whole grains. Many higher fat items may need to be changed out with lower fat ones, or fewer baked products. For some school districts, it may mean alter- ing the menu so that more vegetables and fruits are offered in a variety of ways, including combined with grains and/or protein foods. And there may be additional time needed for the suppliers and vendors to offer different and healthier items. Ideally, preparing more menu items on site, using local and fresh produce, would be desirable, but this impacts the food ser- vice budget and staff.

I consult with a residential program for adolescents, and the food service director there has been making these changes in the menu for a few years, knowing this was coming. Kids will, and do, complain about the school lunch, not liking cer- tain items (often from lack of exposure to them), or not getting enough. But in this program, the teenagers have adjusted well over time to whole-wheat bread and cereals, more fruits and veg- etables, and don't complain about not getting a "dessert".

Changes in food prefer- ences and behaviors take time, exposure to a variety of foods, and should be combined with a nutrition education and health curriculum. But it is beneficial, and I would say necessary, for our kids and future generations.

Betty Lucas, RD, CD

Seattle