It has been almost three years since the enactment of Nutrition Standards in the National School Lunch and School Breakfast Programs by the U.S. Department of Agriculture in January 2012. Under this rule, schools are required to increase the availability of fruits, vegetables, whole grains, and fat-free or low-fat fluid milk in school meals; reduce the levels of sodium, saturated fat and trans-fat in meals; and meet the nutrition needs of school children within their calorie requirements. How has this rule affected the students across the country? What is the reality of today’s school lunch systems in America? Continue reading →
There are many wonderful ways to make salad dressings. Traditional salad dressings are often oil or vinegar based with salt and pepper added. For those who are health sensitive, dressings made from fresh fruits without oil, vinegar, salt, or pepper may be an appealing alternative.
Today, I made a salad dressing from fresh kiwi and banana—within five minutes. Before I started, I was more concerned with the nutrition facts than the taste. It would certainly be healthier, but would it be as flavorful as the traditional dressings? I was not sure.
It’s one of those busy school days. You are summoned up from bed by the alarm clock, barely having enough time to wash your face and brush your teethbeforeyou rush to the school. You tell yourself and everyone: I do not have time for breakfast. When you get hungry in the later part of the morning, you gobble up a bag of potato chips while rushing between classrooms during the break. By lunch time, your stomach is full and you now do not have an appetite for lunch—the school lunch is not palatable anyway, plus you have club meetings at lunch time. You skip the lunch with perfect justifications.
The routine above may be common among your peers, but it reveals a serious, health-threatening problem among high school students.Continue reading →