The national organization representing school food-service directors has launched an effort to help schools meet the new federal dietary guidelines.
The dietary guidelines were jointly released late last year by the Agriculture Department and the Department of Health and Human Services.
They recommend that all Americans over the age of 2 limit their intake of fat to 30 percent of the calories in their daily diet, and that all Americans eat more fruit and vegetables.
But schools participating in the federal school-meals program will have not have to comply with these guidelines for at least two years, the Agri4culture Department has said. (See Education Week, Nov. 14, 1990.)
A booklet and a videotape released this month by the School Food Service Foundation of the American School Food Service Association recommends that school officials work closely with teachers, students, and community members to develop new menus and cooking proceedures that will help schools cut fat, salt, and sugar from their meals. The materials were funded by a $125,000 grant from hhs
Recommendations in the booklet include:
Experimenting with reducing the amount of fat, salt, or sugar in a recipe by 25 percent.
Cutting back on high-fat condiments like mayonnaise, sour cream, and salad dressings.
Replacing canned vegetables with fresh or frozen ones.
Using fish, poultry, or vegetables as a protein source two to three times weekly.