Foodservice and Nutrition 
Department Staff Newsletter
December, 1999 

Jump Start Your Day with Breakfast

Although fewer Americans regularly eat breakfast, it is still the most important meal of the day. Cold cereals are the main source of iron, folic acid, and vitamin A, as well as a good source of zinc and magnesium for children between the ages of 2 and 18. The good news is that these fortified cereals can offset low intake of nutrients from other foods.

Here's how breakfast works: Your brain uses glucose as its fuel. When you awake, your blood glucose is at its lowest, and eating increases what your brain needs to function better. Eating cereal for breakfast is one of the few ways of getting enough fiber in your diet, and having milk on it provides calcium and vitamin D. The fortification of cereal with more vitamins and minerals has increased the nutritional value of the original convenience food. People who eat breakfast regularly have better diets during the rest of the day, which tend to be lower in fat or calories and higher in many nutrients.

Continue to encourage students to eat breakfast in a pleasant environment. Good nutrition is our contribution to a well educated student.

Opportunity for Improvement

Students in Minnesota were asked to rate their satisfaction or dissatisfaction with the school lunch program. The following are their responses, as you read them think about whether they apply to our program.

Food Quality and Appearance

Both the appearance and taste of food are important criteria to keep customers happy. The students suggested that food quality focus on taste and freshness.

Dining Room Environment

The prompt cleaning of spills and trash in the dining room was the statement indicating the greatest need for improvement. The students also felt they were too crowded in the dining room.

Menu Variety and Choices

The students requested more variety and additional food choices. When only one main dish was offered, the students wanted another option.

Food Service Personnel

The students reacted positively to food service personnel who smile, make pleasant conversation and responded to questions while serving lunch. The positive attitude of food service employees made a difference to students. The students also felt that the food was served in a sanitary manner, but they did not always feel that the staff looked neat and clean
 
 

Service Time

Students thought the lunch lines were too long and that the time available to eat was too short.

Hopefully, we can use the students from Minnesota as a guide for us, as we constantly work toward better service.

  The Central Office Food Service Staff wish you and your families Happy Holidays ! 
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