Telling children to eat their vegetables might work at home, but it takes a different approach to ensure kindergarten through 12th-grade students are eating healthy at school. Convincing students to eat healthy meals is one of the toughest challenges facing school nutrition professionals today. One approach many schools are trying is to offer a wider variety of healthy meal choices, and schools across the country are demonstrating a great deal of innovation and creativity to help their students see the fun side of food.

Now more than ever, healthy eating habits are important, especially as states such as California are reporting the number of overweight and obese youth is growing at an epidemic rate. According to the California School Garden Network, “approximately one in three children is overweight or at risk of being overweight, and almost 40 percent of school-aged children are considered unfit. The number of weight-related chronic diseases such as diabetes is of great concern to health care professionals, and the need for prevention education is critical.”

Over the past few years, there has been a dramatic increase in the number of schools that are incorporating Farm-to-School and school gardens as ways to teach children the importance of eating healthy while also instilling a sense of pride and community. By educating young children on the importance of healthy eating, nutritional experts hope they will carry these healthy eating habits with them as they grow older.

Fresh from the Farm
Schools across the country are turning to local farmers for fresh foods that can be incorporated into school lunch and breakfast programs. While Farm-to-School programs have been in existence for more than a decade, they are recently back in the spotlight. According to the School Nutrition Association, current estimates indicate more than 950 Farm-to-School programs operate in 35 states and this number continues to increase.

There are many benefits to these programs. Schools gain access to fresh, healthier produce for meal programs, which in addition to healthier food, could result in cost savings for schools. Farm-to-School programs also offer additional educational opportunities for students, including farm tours, a greater sense of community and opportunities for hands-on nutrition education. Benefits aren’t limited to schools; these programs mean new markets and more revenue for local farmers as well.

The School Nutrition Association also reports that “school lunch participation, by students and teachers, increases with Farm-to-School program participation. Students on average eat significantly more servings of fruits and vegetables.”

If You Want Something Grown Right, Grow It Yourself
Another innovative way school nutrition professionals are acquainting students with healthy foods is by growing school gardens that students help maintain. Student gardens provide hands-on nutrition education, offering students a dynamic environment in which to learn. School gardens can come in a variety of sizes, from a few pots of herbs in a classroom to half-acre plots that contain a bounty of fresh produce.

Studies have shown that student gardens improve students’ self-esteem, social skills, environmental attitudes and interpersonal relationships. They also increase students’ interest in healthy eating because children are excited about eating fruits and vegetables that they grew themselves. According to Gardens for Learning, “the pride and curiosity sparked by growing fruits and vegetables, along with the knowledge of where they come from, motivates students to try eating them, oftentimes leading to more positive attitudes and eating behaviors.”

Let Me Introduce You to Mr. Mango
Introducing children to food they are unfamiliar with is another great way to broaden their nutritional horizons. Recently, students at Hampstead Middle School in Hampstead, N.H., were invited to sample some fruits and vegetables they possibly never have tasted before, including mangoes, avocados, tabbouleh, kiwi, blood oranges, grape tomatoes and zucchini. It was all part of an effort to promote healthy eating.

The school makes it a priority to promote better nutrition and has even included health tips for good nutrition during morning announcements. School administrators hope that by introducing new vegetable and fruit choices and educating students on healthy eating principles, students will make more nutritious food choices in the cafeteria lunch line and beyond.

Creative Preparation
How school chefs prepare food is as important as what foods they prepare. Foodservice equipment manufacturers such as Hobart can provide equipment to help schools prepare fresh foods that students will love to eat. High-volume food preparation equipment, such as food processors, mixers and slicers, lets school chefs prepare fresh and appealing food, including wraps and deli sandwiches, salads and fruit cups.

French fries are a staple in any school, but they aren’t the healthiest side dish. Yet try to take them off the menu, and school officials will likely have a student revolt on their hands. By using equipment such as Hobart’s Combi Oven, school chefs can prepare crispy “no-fry” French fries without the deep-fried fat. Schools can still serve the foods students love, but in a healthier way.

There are several creative ways school officials can help K-12 students eat healthier and learn the important role healthy foods play in the prevention of heart disease, diabetes and other health risks. Whether starting a Farm-to-School program, a school garden or just serving low-fat French fries, it’s no longer a challenge for schools to show students that healthy food can be fun.

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