Students with Fooditude.

Your Lunch Program is an Important Part of this Equation

Studies show that healthy eating habits and physical activity are the cornerstones of academic success. The Association for Supervision and Curriculum Development (ASCD) has conducted research on the education of the whole child—including his or her nutrition intake and level of activity—as a means of improving all-around academic performance. By starting the day off with a well-balanced breakfast, and then refueling throughout the day with a healthy snack and nutritious lunch meal, students have been proven to demonstrate increased attention spans, energy levels, and comprehension.

 

With many students relying on their schools to provide 50% or more of their daily nutritional intake, your lunch program is critical to classroom performance and behavior: healthy students = higher test scores. Together, we can care for the whole child and set a foundation for his or her life success.

How has Whitsons’ helped other districts to take a whole child approach to education? One way is by focusing on the meals that we serve: making certain that the ingredients we use are wholesome and natural. For instance:

 

bullet   Products sourced by Whitsons have zero added Trans Fats.

 

bullet   We purchase chickens that are raised without the use of non-therapeutic antibiotics.

 

bullet   We purchase products without artificial ingredients or High Fructose Corn Syrup (HFCS) wherever possible. Some examples include breads, dressings, condiments, chocolate milk, etc.

 

bullet   We offer fresh fruits and vegetables every day in all our on-site cafés.

 

bullet   We offer a wide variety of healthy options every day. Our entrees are made with lean meats, low-fat cheeses, whole grains and natural dressings, and are low in sodium.Our meals are designed to meet the nutritional requirements of your students and taste great.

 

bullet   We balance potato products and other starchy vegetable offerings with a primary focus on complex carbohydrates and non-starchy vegetables.

 

bullet   We serve a variety of nutrient-dense components, including dark leafy greens, red/orange vegetables and dry beans and legumes.

 

bullet   We bake instead of fry.

 

We’ve got the facts—and the solutions.

 

References:

Read more about the whole-child education approach here:

http://www.wholechildeducation.org/assets/content/mx-resources/WholeChild-MakingTheCase.pdf

ASCD. Making the Case for Educating the Whole Child. Alexandria, VA: ASCD; 2011.