June 18, 2010
RAHALL: USDA Will Provide Technical Assistance to Cabell Schools Nutrition Program
Special to Huntingtonnews.net
Washington, D.C. (HNN) – U.S. Rep. Nick Rahall (D-W.Va.) announced today that in response to his inquiry with the U.S. Department of Agriculture (USDA) Secretary Tom Vilsack, the USDA has cleared potential regulatory hurdles that might have slowed innovative healthy school menu initiatives undertaken in Cabell County Schools.
At Rahall’s request, the USDA will work with the West Virginia Office of Child Nutrition and Cabell Schools to address changes made to their school’s nutrition program and ensure that they have the information and technical assistance they need to offer nutritious meals that comply with dietary standards.
“Studies show a healthier diet promotes the physical well being and academic development of our young people,” said Rahall. “I am pleased that the USDA recognizes the positive intention of Cabell County’s program. I believe in the program’s potential to pave the way to healthier menus using less processed foods in our schools. This has been a national goal that dates back to manpower needs of World War II, however our federal nutrition guidelines must be in line with today’s knowledge and current science.”
Cabell County School District officials are striving to improve overall student health by reducing school menu reliance on processed foods. However, since county schools are using new recipes, Congressman Rahall asked that the USDA work with the State and Cabell County Schools to ensure that the appropriate technical assistance is provided to the food service program so it does not lose eligibility for funds or commodities to modify meal plans to meet current nutritional needs.
In response to the Congressman’s inquiry, the USDA has said the agency will work with the State and Cabell County Schools to ensure the school nutrition program’s new recipes with fresh foods comply with federal standards.
Congressman Rahall also asked the USDA to consider highlighting Cabell County Schools as a national model and an innovative demonstration program in the upcoming reauthorization of the Child Nutrition Act.
“The Cabell County Schools’ healthier school meals initiative should not be slowed, but strongly encouraged for practice by county school systems across West Virginia and it is my hope that Cabell will become a model for the entire Nation. I am very pleased that the USDA has agreed to provide assistance on this initiative to ensure that the Cabell nutrition program meets all federal nutrition guidelines and is not penalized for its innovative approach to child nutrition,” said Rahall.
“We appreciate the work of Congressman Rahall in facilitating this new partnership between our school system, USDA, and the West Virginia Department of Education Office of Child Nutrition,” said William A. Smith, Superintendent of Cabell County Schools. “Our Board of Education, administrative team, and employees are extremely proud to be pioneers in the movement to serve healthier meals to our nation’s children. By improving the quality of what students eat at school, we believe they will be more successful academically and will learn healthy eating habits that will last a lifetime,” said Smith.
West Virginia has been at the forefront of efforts to improve school nutrition for the past five years. It was the first state to implement many of the recommendations of the Institute of Medicine, which exceed the current national standards for school nutrition. The State of West Virginia has also removed all a la carte items from school menus; provides universal breakfast; and, has increased the amount of whole grains and vegetables served to students each week.
“It is exciting for myself and my cooking staff to think we can influence positive change nationwide,” said Rhonda G. McCoy, Director of Food Services for Cabell County Schools. “We have found it is possible to prepare nutritious meals from scratch utilizing fresh, whole ingredients. Over the past five years, we’ve made monumental advances in meal quality and we have been continually refining our menu items to ensure they are both liked by students and also provide them with the sustenance they require,” said McCoy.
“These are impressive strides for West Virginia, a state where school meals account for two-thirds of the daily calories for many of our students, with 56 percent of our students qualifying for free or reduced lunch,” said Rahall. “Cabell County Schools have worked hard to lower contents of saturated fat and sodium in its menus, and increase whole grains and fresh fruits and vegetables to create healthier meals for our children.”
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RAHALL: USDA Will Provide Technical Assistance to Cabell Schools Nutrition Program
Special to Huntingtonnews.net
Washington, D.C. (HNN) – U.S. Rep. Nick Rahall (D-W.Va.) announced today that in response to his inquiry with the U.S. Department of Agriculture (USDA) Secretary Tom Vilsack, the USDA has cleared potential regulatory hurdles that might have slowed innovative healthy school menu initiatives undertaken in Cabell County Schools.
At Rahall’s request, the USDA will work with the West Virginia Office of Child Nutrition and Cabell Schools to address changes made to their school’s nutrition program and ensure that they have the information and technical assistance they need to offer nutritious meals that comply with dietary standards.
“Studies show a healthier diet promotes the physical well being and academic development of our young people,” said Rahall. “I am pleased that the USDA recognizes the positive intention of Cabell County’s program. I believe in the program’s potential to pave the way to healthier menus using less processed foods in our schools. This has been a national goal that dates back to manpower needs of World War II, however our federal nutrition guidelines must be in line with today’s knowledge and current science.”
Cabell County School District officials are striving to improve overall student health by reducing school menu reliance on processed foods. However, since county schools are using new recipes, Congressman Rahall asked that the USDA work with the State and Cabell County Schools to ensure that the appropriate technical assistance is provided to the food service program so it does not lose eligibility for funds or commodities to modify meal plans to meet current nutritional needs.
In response to the Congressman’s inquiry, the USDA has said the agency will work with the State and Cabell County Schools to ensure the school nutrition program’s new recipes with fresh foods comply with federal standards.
Congressman Rahall also asked the USDA to consider highlighting Cabell County Schools as a national model and an innovative demonstration program in the upcoming reauthorization of the Child Nutrition Act.
“The Cabell County Schools’ healthier school meals initiative should not be slowed, but strongly encouraged for practice by county school systems across West Virginia and it is my hope that Cabell will become a model for the entire Nation. I am very pleased that the USDA has agreed to provide assistance on this initiative to ensure that the Cabell nutrition program meets all federal nutrition guidelines and is not penalized for its innovative approach to child nutrition,” said Rahall.
“We appreciate the work of Congressman Rahall in facilitating this new partnership between our school system, USDA, and the West Virginia Department of Education Office of Child Nutrition,” said William A. Smith, Superintendent of Cabell County Schools. “Our Board of Education, administrative team, and employees are extremely proud to be pioneers in the movement to serve healthier meals to our nation’s children. By improving the quality of what students eat at school, we believe they will be more successful academically and will learn healthy eating habits that will last a lifetime,” said Smith.
West Virginia has been at the forefront of efforts to improve school nutrition for the past five years. It was the first state to implement many of the recommendations of the Institute of Medicine, which exceed the current national standards for school nutrition. The State of West Virginia has also removed all a la carte items from school menus; provides universal breakfast; and, has increased the amount of whole grains and vegetables served to students each week.
“It is exciting for myself and my cooking staff to think we can influence positive change nationwide,” said Rhonda G. McCoy, Director of Food Services for Cabell County Schools. “We have found it is possible to prepare nutritious meals from scratch utilizing fresh, whole ingredients. Over the past five years, we’ve made monumental advances in meal quality and we have been continually refining our menu items to ensure they are both liked by students and also provide them with the sustenance they require,” said McCoy.
“These are impressive strides for West Virginia, a state where school meals account for two-thirds of the daily calories for many of our students, with 56 percent of our students qualifying for free or reduced lunch,” said Rahall. “Cabell County Schools have worked hard to lower contents of saturated fat and sodium in its menus, and increase whole grains and fresh fruits and vegetables to create healthier meals for our children.”
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