Fried foods and unhealthy snacks are a thing of the past at Geneva County Elementary School, which was recently honored for its efforts to make student lunches and breakfasts healthy.
The school recently won the U.S. Healthier Schools Challenge’s gold medal of distinction for its work in offering healthier student meals. Principal Becky Birdsong said the school had to meet stringent guidelines for its school meals and also commit to selling healthier snacks. Only 3 percent of the schools in the country meet the requirements necessary to win the award.
“They told us how much water could be in a cornbread recipe, that’s how nit-picky it is,” Birdsong said.
The gold medal of distinction win followed a silver medal win in 2009-10 for the school’s program.
Anita Motley, child nutrition director for the Geneva County Schools, said doing the work necessary to create school meals that comply with the U.S. Healthier Schools Challenge is difficult work, but worthwhile.
“We’re trying to get them in the habit of healthy eating and hope that it will stay with them as they get older,” she said.
John Patrick Beasley, 8, said he’s learned more about the importance of eating healthy food since the school started the program, even if he’s not always happy with cafeteria offerings.
“Sometimes it’s good, sometimes it’s bad,” he said.
Trey Bettis, 8, said he liked the inclusion of more fruits and vegetables on the menu.
“I like the bananas,” he said.
The school received $2,000 for winning the award and is using the money to help offset the cost of purchasing healthier foods. Some of the money was also used to buy food carts for the school’s innovative new breakfast program.
Instead of eating breakfast in the school cafeteria, school food service workers now serve breakfast in classrooms at Geneva Elementary School. Birdsong said the breakfast in the classroom program creates a more relaxed atmosphere and gives students more time to eat before starting class. She said participation in school breakfast programs has grown from 25 percent to 75 percent since the program started.
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