Hillsboro City Schools roll out new lunch menus

Due to changes in national standards based on an initiative to help children make healthier choices, school lunch menus for the Hillsboro City School District have been completely revamped for the 2012-13 school year.

According to Hillsboro City Schools Food Service Director Tracy Mathews, the school district follows the national school lunch program, which has implemented major changes recently.

Mathews joined the Hillsboro City Schools staff this year, having previously worked for the East Clinton school district. Mathews has worked in food services for six years.

The school district is limited on the number of calories per serving based on grade level.

In order to determine each student’s allotment of calories, the grades are classified in groups of kindergarten through sixth grade; seventh and eighth grade; and ninth through 12th grades.

Mathews said one of the primary changes to the program is vegetables.

According to Mathews, the previous guidelines stated that of the five components they had to offer per lunch, one had to be a vegetable. Now, however, there are different classifications for vegetables that must be followed, including dark green, red/orange, beans/peas and starchy vegetables. Mathews said that the new vegetable offerings have been an adjustment for students.

The Hillsboro school lunch program has begun offering vegetables such as sweet potatoes for the red/orange category, which Mathews said students seem to like.

Mathews added they are trying to keep the students’ tastes in mind.

“The big thing that’s hard to include are beans and peas,” Mathews said.

“We’re trying refried beans and things kids are familiar with so lunch counts don’t go down.”

At least 50 percent of the grain products must be whole-grain. Mathews said the school district has switched to all whole-grain products. Additionally, there has to be a certain amount of whole grain products offered per week.

“We have a maximum number now, too,” Mathews said. “We used to just have a minimum. For the high school level, we have to add a breading about once a week, just so they get their 10-12 ounces a week.”

All milk served now must be nonfat, so Mathews said they are offering 1-percent white milk along with fat-free chocolate and strawberry milk.

“A lot of people are hesitant to give children flavored milk, but it’s been proven doctors just want them to drink milk, so we’re trying to get them the different flavors and the 1-percent white,” Mathews said.

Products with trans fats are banned, although Mathews said that most manufacturers no longer use trans fats, so this change has not been difficult. There are also limits to the amount of saturated fat served. Hillsboro City Schools have also implemented changes in their serving options for the lunch program, instituting the “offer vs. serve” option for all grade levels.

“This means kids don’t have to take an entire tray,” Mathews said. “They have to take three of the five components, and one has to be a fruit or vegetable. This is hopefully going to save a tremendous amount of money for the district.

“You have a lot of kids that don’t like sweet potatoes or refried beans, so they don’t have to put it on their tray. I don’t want kids to go away hungry, though, and I encourage kids to take all the items they can so they’re not hungry.”

Mathews said that in the first two days of implementing the program, the school district saved $150. She hopes to save $3,000 to $5,000 for the school year with the offer vs. serve program.

Another way the district can save money is by complying with the new regulations.

“We do have to have menus approved by the state now, and if they are approved, we can receive an extra six cents back,” Mathews said. “This is a great benefit for the schools because that’s what keeps the cafeteria running and self-sufficient.”

Mathews said that the food program will have a state review this year, which is required every three years. “I’m looking forward to having it so they can see everything we’re doing and making sure we’re following all the guidelines,” Mathews said.

Mathews said that changes will continue to be introduced gradually, with next year’s adjustments targeting the breakfast menu.

“It’s been pretty hard this year, but it’s a good adjustment for children,” Mathews said. “I highly encourage parents to introduce items at home, too.”

Mathews said she wants parents to be informed of the changes and to understand the regulations. “We’d love to give [students] what we think is good for them, but it’s not that simple anymore,” Mathews said.

“I think kids are accepting it. I’ve introduced a lot of new products this year they weren’t used to.”