Bilingual Nutrition Director Helps Better Serve Latino Population in CA Schools

Connecting with students and truly understanding the community you serve is paramount to a successful school meal program. Looking to serve the school district’s large population of latino children, Keppel Union School District (CA) Keppel USD has found ways to incorporate common latino dishes and flavors into their school menus. 

Screen Shot 2019-11-20 at 2.02.17 PM Director of Child Nutrition Services Lilian Arreguin, the district’s first bilingual director, combines a knowledge of child nutrition with her personal cultural experiences to create a welcoming and inclusive environment for all of her students. Students are offered a variety of familiar flavors and international foods, mixing local foods with Mexican and Asian cuisine.

“The fact that I’m bilingual and first generation Mexican American is a bonus in an ever-changing diverse population,” said Arreguin. “I relate to the student population in this area since I grew up eating the items the students now really enjoy. I am able to teach, translate and have better communication with our bilingual students, staff and parents. I attend some community meetings and I’m able to discuss with our parents the difference between having lunch with child nutrition versus having lunch at a fast food place.” Read more…

School Cafeterias On Trend During National School Lunch Week

During National School Lunch Week 2019, school districts are featuring Instagram-worthy, healthy school menus that tout trends highlighted in School Nutrition Association’s (SNA) recent national report. The 2019 Trends Survey reveals cafeterias across the country are offering students more international foods, locally sourced ingredients, antibiotic free proteins, customizable meals, whole grain rich foods and grab-and-go options on menus. Read more…

Whole Grain Rich Options Abound in Schools

Whole grains are on school lunch trays to stay, according to School Nutrition Association’s (SNA) recent survey of school meal programs nationwide. When USDA regulations pertaining to whole grains in school meals took effect to add more menu planning flexibilities in July, some were worried about what this would mean for the whole grains in cafeterias across the country. However,  over 90 percent responding to the survey indicated that their school districts will exceed federal whole grain requirements.

Read more…

‘Build Your Own’ Options Offer More Scratch Made School Meal Choices

Following trends in popular restaurants and cafes, Hopewell Valley Regional School District  (NJ) has crafted an exciting and unique menu for students across the district’s six schools. Since scratch cooking was introduced into the food service department about five years ago, the menu selection has continued to grow each year, according to Food Service Director Denise Menza.

Grab N Go
Typical Grab n’ Go section featuring school lunch options in Hopewell Valley Regional School District (NJ).

The district adheres to the USDA guidelines while utilizing ingredients in creative ways, helping to entice students and staff with healthy and delicious meal offerings. Read more…

School Nutrition Directors Recognized Regionally For Excellence

The national non-profit, School Nutrition Association (SNA), has awarded the 2019 Regional Directors of the Year, celebrating individuals for their excellence in leadership and commitment to the school meal programs that thrive under their direction each day. Excelling at budgeting, professional training and leading cafeteria staff in great customer service, these Regional Director of the Year recipients ensure the overall success of their school meal programs and students’ school day. Read more…

Breakfast Service Options On the Rise at Whiteville City Schools

After implementing a universal free Breakfast in the Classroom (BIC) program for its elementary and middle schools, Whiteville City Schools (NC) breakfast participation increased from 30 to 80 percent. Building off that success, Director of Nutrition Services Jamesie Gentry wanted to implement “Grab and Go” and “Second Chance Breakfast” options at the high school for the 2018-19 school year.

Whiteville went through a few different iterations before finding success in the ‘Grab and Go’ to the classroom model, which increased participation in its middle school from 30 to 80 percent. Read more…