| Categories |
À la carte foods and beverages; Resources used; Limit student access to competitive foods; Make more healthful foods and beverages available |
| Problem Overview |
- 18,190 total students in eastern North Carolina
- 55 percent of students eligible for free and reduced-price school meals
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| Program/Activity Description |
In spring 2002, the Child Nutrition Department of Nash-Rocky Mount Schools began looking for ways to create healthier school nutrition environments. Departmental efforts have included trainings for school staff using both CDC’s School Health Index and USDA’s Changing the Scene kit.
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| Program/Activity Outcome |
- Careful monitoring of portion sizes has been one key to success in the Nash-Rocky Mount Schools. Nutrition staff noticed that some cafeterias were serving enormous desserts. In some cases, the homemade cookies were as big as an adult’s face. The child nutrition staff implemented a policy for the 2002-2003 school year requiring that all dessert portions be appropriate for the ages of the students being served.
- To ensure the success of the policy, the nutrition department met with all cafeteria managers and staff during back-to-school training. The training session began with an educational component on the importance of nutrition for students and a discussion of the childhood obesity epidemic. The staff was reminded that school meals may be the only meals available for some students and were asked, “Shouldn’t we make these meals as nutritious as possible?” The nutrition staff was provided with sample containers depicting appropriate dessert portion sizes. Subsequently, staff adopted the new policy. Periodically throughout the year, the child nutrition administrative staff checked desserts to make sure the portion sizes were appropriate in all schools.
- Nash-Rocky Mount Schools also looked closely at the products offered via the à la carte service and the Child Nutrition vending program. The schools eliminated several products for the 2003-2004 school year and replaced them with healthier options and smaller portion-sized items—using the North Carolina Winner’s Circle Healthy Dining Program snack criteria. For example, à la carte items available to students now include 100% fruit juices, water, flavored water, vitamin-fortified fruit beverages, flavored milk, baked chips, pretzels, and other low-fat products such as pudding, brownies, cookies, and yogurt.
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| Words of Wisdom |
"We have made gradual changes over time with success. As Edna Strickland, a school nurse and member of our Healthy School Nutrition Environment Team, said after working on the team for two years – don’t go into a china store like a bull!"
— Patty Green, Child Nutrition Supervisor |
| Program Contact |
Patty Green |