Hartford Public Schools
Department of Food Services
and Nutrition Education
Vol. VII, Issue III, 1999-2000
Top Food Trends for Future Meals
What will we be eating in the future? Here are some trends that
will be affecting the food that will be on our table in the new century.
Genetically engineered foods: Many crops and livestock are already
genetically
modified (GM) often to yield more food, resist pests or enhance nutrition.
There is some concern over the lasting effects of changing nature.
Organic foods: Organic foods includes fresh
fruits and vegetables but it encompasses cheese, meat, wine, spices, nuts,
canned goods and even pet foods. Organic, generally means food grown
or produced without the use of pesticides and preservatives, and foods
unaffected by genetic engineering.
Dining Out: Americans are increasingly eating meals away from home,
both sit down restaurants and fast food. In the last decade, there was
a fourteen percent decrease in the number of meals eaten at home.
Restaurants are relying on the Internet to get information to the customers
including restaurant reservations, viewing menus, getting favorite recipes
and tips from the chef.
Eating In: Eating in does not always mean cooking.
Supermarkets and gourmet markets are increasingly using shelf space for
ready made meals and frozen meals. Restaurants are offering packaged
foods to go and meals can be ordered over the Internet.
Grocery Shopping: There is plenty in the grocery
store to tempt the home cook. New technology, speedy check outs,
filling grocery cart on line and more international cuisine are a few of
the trends to keep us in the stores
Food Safety: Food safety is still a big concern as food travels
farther from its origin. Food bacteria can affect food in multiple states.
Scientists are alarmed that the bacteria that cause food borne illness
are increasingly becoming resistant to antibiotics.
Diminishing Supply: Fish and seafood are healthy
alternatives to meat, but over fishing is reducing the supply. Most restaurants
are filling plates with imported seafood. Last year the U.S. imported
almost four times more seafood than it exported.
National School Breakfast Week- March 6-10,
2000 
Prepare for the adventure!!!
Celebrate 2000 with "Got Milk"
Promotions
Prepare for the excitement and fun!!!
February - Love Your Heart by Eating
Smart
March - Food and Fitness: Health for
a Lifetime
April - Milk, Where's Your Mustache
May - Better Bones Month
June - Party with a Cow
Nutrition Lesson Ideas for Grades
Pre-K- 2
Good nutrition habits are formed at a young age. You can help promote
good habits by including an occasional nutrition lesson in your
general curriculum. Nutrition lessons do not have to be elaborate. Here
are a few ideas:
-
Have students draw pictures of their favorite foods and write a short story
about it. Put into a book and create a "Favorite Foods of our Class" book
-
Make a food alphabet. Find or draw pictures of foods for each letter of
the alphabet
-
Make a fruit or vegetable tree on the bulletin board from foods cut from
magazines
Remember, an awareness of many different foods is the first step toward
developing healthy eating habits for a lifetime.
After School Snacks for School Based Programs 
The Food Services Department offers snacks
to after school programs, to provide children with a nutritional boost
and encourage them to participate in supervised activities that are safe,
fun and filled with learning opportunities. In order for the site to receive
snacks, at no cost, the program must provide children enrolled in Hartford
Public Schools with regularly scheduled educational or enrichment activities
in a supervised environment. Contact Elizabeth Wagner at 522-4888 ext.
4258 to determine if you qualify for this program.
Free Nutrition Education Kits are available 
Pyramid Kits for 2nd and 4th grades-
(replacement booklets are also available)
Limited Chef Combo curriculums-
grades pre-k- 1
Contact Susan Davis at (860) 522-4888 ext 4253
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