School cafeteria recognized for nutrition standards
Middle/High School in compliance with dietary

The Jenkins County Middle/High School cafeteria was recently recognized for meeting nutrition standards established by the School Meals Initiative for Healthy Children. From left, are Natalie Hall, cafeteria assistant manager; Melissa Bolton, cafeteria manager; Joan Blackwood, Jenkins County school superintendent; and Debra Herrmann, Jenkins County School Food Service director. (Staff photo by Deborah Bennett)

guidelines for Americans

The Jenkins County Middle/High School cafeteria has been recognized by the Georgia Department of Education (GDE) for compliance with the School Meals Initiative for Healthy Children, according to Debra Herrmann, nutrition director for the system. The School Meals Initiative, passed by Congress in 1995, sets prescribed nutrition standards for school meals.

Jenkins County Middle/High School Cafeteria was recently certified by the (GDE) for compliance with the School Meals Initiative nutrition standards.

"The prescribed standards require that meals comply with the Dietary Guidelines for Americans," Herrmann said.

The U.S. Department of Agriculture jointly establishes the Dietary Guidelines with the U.S. Department of Health and Human Services. The Dietary Guidelines provide researchbased advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases.

In addition to limiting total fat as well as saturated fat, Herrmann said the regulations require that, over a school week, lunch provides students with one-third of the Recommended Dietary Allowances (RDA) for protein, vitamins A and C, iron and calcium, which are key nutrients for growth and development. Breakfast is required to provide one-fourth of the RDA over the school week.

"Complying with the School Meals Initiative has meant using standardized recipes and serving uniform portions so that the nutrients in meals can be accurately determined. It has also meant adjusting our purchasing to limit or eliminate high fat items and include more breads, grains, vegetables and fruits in our menus," Herrmann said.