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Whitsons Community Blog Forum!

Welcome to Whitsons’ community blog forum! We believe it is important to get involved with our team members, clients, and customers, as well as create a space for information exchange, interesting perspectives, and interactive communications.

Here, you will find professionals from all around the company sharing their experiences and knowledge on a range of topics, from industry-specific trends and recipes to health and nutrition and team motivation.
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The Fight Against Malnourishment

Posted by itsupportgroup
itsupportgroup
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on Monday, 13 January 2014 in School Nutrition Blog

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89% is a Failing Grade When it Comes to Nutrition Gaps

This chart, based on findings by the Dietary Guidelines for Americans 2010, indicates that teenage girls (aged 12-19) are the most nutritionally deficient, up to 89% lacking in critical nutrients such as Calcium, Folate, Magnesium, Vitamin A, Iron and Dietary Fiber—and the boys aren’t very far behind.¹ That’s why many of the changes created by the Healthy Hunger Free Kids Act (HHFKA) have been focused more on serving the missing nutrients rather than simply preventing obesity. Proper nutrition is essential to physical health and academic performance. So, how do you get these all-important nutrients into your students? By inspiring students to get involved in making the right choices for their bodies AND their minds, and educating them on the importance of consuming the proper balance of vitamins and minerals for optimal health and performance. Together, we can nourish their bodies and minds with the wholesome foods they need to succeed.

 

How does Whitsons ensure that the meals we serve provide all of the nutrient requirements your students need? Some of the ways we create innovative menus include:

 

bullet   Utilizing a revolutionary, custom-designed menu planning system with built-in intelligence that follows the Food-Based requirements and ensures nutritional compliance with the HHFKA.

 

bullet   Creating interactive online menus with links to nutrition and allergen information for each menu item on the district’s website.

 

bullet   Providing an increase in portion size and availability of fresh fruit during both breakfast and lunch.

 

bullet   Highlighting nutrient-dense components, such as red and orange produce, dark leafy greens and protein-rich beans.

 

bullet   Adding legumes to the menu in creative and innovative ways as an alternative protein source.

 

bullet   Reducing sodium levels now to meet requirements anticipated for the 2014-15 school year.

 

bullet   Offering only fat free plain or flavored milk and 1% plain milk, free of rBGH hormones and high fructose corn syrup.

 

bullet   Providing whole grain and whole wheat offerings, including breads, rice, pasta, rolls, pizza crusts and cereals.

 

bullet  Serving protein items that meet Child Nutrition (CN) requirements.

 

bullet   Ensuring all complex recipes meet grain and protein requirements for each grade level in compliance with the HHFKA.

 

We’ve got the facts—and the solutions.

 

To read more about the Dietary Guidelines for Americans, click here:

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/PolicyDoc.pdf     

 

 

  1. DIETARY GUIDELINES FOR AMERICANS, 2010 | Chapter Four , page 33, Retrieved from http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/PolicyDoc.pdf

 

 

 

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