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| Version | User | Scope of changes |
|---|---|---|
| Jan 22 2009, 11:13 PM EST (current) | BICSF | 1 word added, 1 word deleted |
| Jan 22 2009, 11:12 PM EST | BICSF | 8 words added, 1 word deleted |
| Two recently published fact sheets from the Center for Science in the Public Interest! Share them with schools, administrators, teachers, principals friends and parents School Funding Myths, a recent publication from the Center for Science in the Public Interest, dispells some myths about the cost of reforming school food.... The Federal School Nutrition Fact Sheet provides some alarming statistics about our children's health and calls for legislation to update the current USDA's school nutrition standards.... | Survey: Iowa City students comment on school lunch! Click here to see the results of a wonderful survey carried out by a junior high student here in Iowa City. Thanks Emily for all your hard work and for this wonderful contribution! |
| Tell the federal government what you think! The USDA has issued a request for public input in preparation for the 2009 Reauthorization of the Child Nutrition Programs. Let them know what you'd like to see change in the school lunch program! You can submitted comments electronically here, or speak up in person at a public forum in Chicago on September 10th. This is a great opportunity to make your voice heard! | New Supporting Organization Better Iowa City School Food is now affiliated with the Center for Science in the Public Interest's efforts to improve school food. See their website for more details and some great resources! And sign their petition in support of the Child Nutrition Promotion and School Lunch Protection Act! |
Food items served and sold in schools shall to the extent possible be prepared from fresh, locally grown or produced, and organic ingredients. Food service staff will design and actively pursue programs which make this possible, and if necessary recruit the support of local individuals and organizations. • Food items served and sold in schools shall reflect the cultural diversity of the student body and consideration of special dietary needs, and food preferences and practices. • Nutritious and appealing foods, such as fruits, vegetables, low fat dairy foods and low fat grain products, shall be available wherever and whenever food is sold or offered at school. • Schools should encourage the purchase of nutritious items by pricing healthy items at an affordable price.