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Most kids look forward to their school's winter break. But millions of students in the U.S. get free or reduced-price meals at school, and when school is closed, many of those children eat less until classes are back in session.
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"If it's not me, who's it going to be?" asks Colorado school cafeteria manager Kathy Del Tonto. After serving processed foods in her cafeterias for years, she realized that reducing childhood obesity can begin with her. She now has the lunch ladies making 95 percent of meals from scratch.
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Federal guidelines introduced in The Healthy, Hunger-Free Kids Act of 2010 have started to go into effect this school year. That means lunches feature more fruits and vegetables, and fewer processed foods. It's a big change for students who are used to tater tots and pizza.
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A 'school food Renaissance' at Greeley-Evans District 6 has caught the attention of federal nutrition officials. A representative with the U.S. Department…
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Fifth- through eighth-graders gained less weight in states that limit junk food sales in schools, compared with kids in states without such laws. That's according to a new analysis published online in Pediatrics.
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One group's mission to abolish dairy from school lunches may take broccoli battles national, as they blame milk and cheese for bloating students' caloric consumption and their waistlines.
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Families that qualify for free and reduced school lunches can struggle to feed kids out of their own pockets all summer. But many kids can't - or won't - come to school for free summer meals. So some administrators are loading lunches on colorful, hip food trucks and bringing the meals to the kids.
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More families in financial stress are relying on schools to feed their children breakfast, lunch and dinner. In the past few years, a federally subsidized school dinner program has spread from six to all 50 states.
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The program, which is run by engineers, currently feeds 1.3 million children, making it one of the largest school lunch programs in the world. The program is so cost-effective it's become a Harvard Business School case study.
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Thiamine mononitrate, disodium inosinate and pyridoxine hydrochloride are just a few of the hard-to-pronounce ingredients in a typical school lunch burger. But some schools are phasing processed food out and are bringing scratch cooking back to their kitchens.