Lots of kids’ nutrition news pouring in this week. Without further ado:
Hope for Nutrition Bill: Food Safety News reports that the Child Nutrition Reauthorization bill that stalled last month still has a chance, according to White House Assistant Chef Sam Kass. Kass says he is hopeful it will move forward during the lame duck session.
Dinner At School?: D.C. public schools have started serving an early dinner to an estimated 10,000 students, many of whom are now receiving three meals a day from the system as it expands efforts to curb childhood hunger and poor nutrition. The program will cost around $5.7 million this year.
Grow It But Don’t Eat It?: In Chicago public schools, kids are growing beautiful produce in their school gardens, but due to district regulations for growers and suppliers, the schools are not allowed to serve the produce at the schools. A wasted opportunity, to be sure.
Lunch Recommendations: The Institute of Medicine has released its nutrition recommendations for school meals (think more fruits and veggies, no whole milk) but the changes may increase costs for schools by 25 percent for breakfasts and 9 percent for lunches (via School Lunch Talk).
Potatoes Banned?: In an effort to encourage consumption of more fruits and vegetables, the USDA has agreed to bar WIC participants from buying potatoes with their federal dollars. (Potatoes are the only vegetable not allowed.) But potato growers are fighting back, including one industry representative who has gone on an all-potato diet.
Feeding Styles: Just the Right Byte gives some advice on different parental feeding styles. Spoiler: She advocates the “authoritative” as opposed to “authoritarian” feeding style.
Soup Swaps: Tired of making a new dinner every night? The Oregonian brings us a story on SoupSwap, in which participants bring six quarts of frozen soup, swap with friends, and go home with six new dinners.
Freezer Staples: Speaking of frozen food, $5 Dinners gives us a list of freezer staples to have on hand for healthy cooking. Think cooked and dried beans, cooked and shredded chicken, and…frozen cookie dough?
Egg Labels: Free range? Naturally raised? Cage free? Fooducate helps you get to know your egg labels in a new post this week.
100 Ways with Pumpkin: From our Most Awesome Lists department, the Huffington Post features 100 ways to cook pumpkin (courtesy of Endless Simmer). Pumpkin whoopie pies, baby!
Pumpkin Carving for Geeks: Seattle Food Geeks gives us an awesome slide show on the geekiest pumpkins around. Bill Gates pumpkin, anyone?
And last but not least, tomorrow is National Make a Difference Day. Why not cook something with your kids and bring it to a neighbor in need?
Happy Friday to all.
Here’s some food for thought on getting your kids to eat their vegetables:
Approach #2: Pull out a large stalk of fresh Brussels sprouts (Thank you, Trader Joe’s). Ask one kid to help pull the sprouts off the stalks. The other kid is intrigued; he wants to do it too. Soon they are both focused on getting the Brussels sprouts ready for cooking. Kid #1: “I want to try these!” Kid #2: “Me too!”
