Jennifer Kern
Staff Writer

There is rarely a dull moment in the cafeteria at any of the schools in the Forest Lake School District.

ìWe prepare and serve over 6,000 meals every day, breakfast and lunch combinedî noted Joy Cook, the districtís food services supervisor, of the departmentís 68 staff members.

Cook credits the staff for its ongoing success.

ìThe staff adapts very well,î she added.

A time for change

The quality of adaptation is important in a department that strives to maintain nutrition, satisfaction and cost-efficiency in its meals.

This year, a variety of changes have been introduced to the program. One of the largest implementations is the switch to whole-wheat products. All cereals are now whole-grain, along with the pizza crust utilized in the district. More whole-wheat pasta will be offered and white rice has been replaced by brown.

ìThe kids can watch for those changes,î mentioned Cook.

Along with alterations to the schoolsí menus, some items have also been added. Students now have two fruit options during lunch.

ìWe keep trying and introducing new items,î Cook said.

The department is also encouraging healthier snacks for youth. Little Debbie products has been eliminated from the ìAla Carteî menu to make way for items such as homemade rice krispie bars, fruit snacks and baked chips.

Cook made a point to analyze the fat content of products offered in the district when she started her position four years ago. She has strived to implement the use of products with less fat.

ìWeíre trying to have healthy, tastier items for (the students,)î echoed Kathy Hoff, food service specialist. She has worked with the district since 1989.

Promoting healthy eating habits

The Food Services Department operates under the National School Meal Program (NSMP) nutrition guidelines to include ìoffer verses serve.î This means at least five meal components are offered at lunch and four meal components are offered at breakfast.

Lunch components include protein, vegetable, fruit, bread/grain and dairy. Students are offered all of the options and may choose at least three of the five to be considered a lunch.

At the same time, Hoff said, the district tries to provide a variety of healthy alternatives for students.

ìKids are able to choose what they want,î she added.

In the secondary level as well as some of the elementary schools, students have the option of selecting the ìRanger Deal.î In its third year in the district, the deal allows youth to add an extra entrÈe to their meal at lunch for $1.25.

Cook believes the ìRanger Dealî is an important commodity for those students who are busy with events after school.

ìMany students choose to have that extra energy,î she noted.

The same could be said of the breakfast program, which has been implemented in nearly all of the districtís schools.

ìBreakfast provides energy that helps many students concentrate better during school,î mentioned Cook.

District wide, breakfast participation has increased over 30 percent in the last 4 years, now serving 700 to 800 breakfasts each day.

ìThe program has grown very much,î recalled Hoff.

Affordable meals

Along with providing nutritious meals and a flexible schedule for students, the Food Services department also aims to keep meals affordable.

According to Cook, over the last three years meal prices have not increased (with the exception of satellite schools.) She is pleased with that accomplishment, especially considering the departmentís task at hand.

ìWeíre feeding a variety of age groups with all the programs we offer,î she explained. The department also operates as self supporting. Revenues generated are put back in the program to cover expenses incurred for the program.

Even with the high volume of food prepared and students served, she said the staff continues to work hard to make improvements.

ìWeíre very proud of our program,î she said.î

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Forest Lake Times
P.O. Box 218
880 SW 15 St.
Forest Lake, MN 55025
651-464-4601
Fax 651-464-4605