County School Nutrition Offers All-American Salute to School Lunch

More than 32 million children eat school lunch everyday across the USA, and to celebrate the healthy lunch choices in Douglas County schools will celebrate National School Lunch Week: October 14 through 18. The theme, “School Lunch  Across the USA” will include events and activities that promote the benefits of healthy school lunches. It will also celebrate the flavors, ingredients, and culture of various regions of the USA. 

The campaign will put a spotlight on the healthy foods and positive changes that Douglas County schools have incorporated into their menus. October 16, schools will celebrate “Invite Your Parents to School Day” and will feature a Georgia Day menu of BBQ Pork Sandwich, Steamed Corn, Coleslaw, Georgia Grown Apples, and Milk. Cafeterias will promote the week through their printed menus, school announcements, decorations and stickers for the students.

Douglas County offers healthy food choices daily. Whole grain rich products are featured in the pastas, breads, rice, and homemade rolls. The school system exceeds requirements by offering three fruit choices daily, two vegetable choices, and only  one percent unflavored milk and fat free flavored milk, and a vegetarian option daily. Nothing is fried. Douglas County School Nutrition is also leading a Wellness Committee to set goals for a healthier school staff and student environment. 

Finally, School Nutrition is heading up the Douglas County School System team for the upcoming Heart Walk in Cobb benefiting the American Heart Association.
The federally-funded National School Lunch Program (NSLP) provides nutritionally balanced, healthy meals to students’ every day. The program, which has been serving the nation's children for more than 60 years, Douglas County has already taken the lead by meeting and exceeding the federal nutrition standards of:

• Ensuring students are offered both fruits and vegetables every day of the week;

• Substantially increasing offerings of whole grain-rich foods;

• Offering only fat-free or low-fat milk varieties; 

• Providing appropriate calories based on the age of children being served; and 

• Reducing amounts of saturated fat, trans fats and sodium.