By KARI BLURTON
Hays Post
Federal requirements soon will affect snack and dessert choices sold in all schools in Kansas and across the nation — no more heaping bowls from the ice-cream machine at lunchtime, no more traditional potato chips between classes from the vending machine.
The move is part of a U.S. Department of Agriculture initiative to ensure the snacks and desserts are lower in calories and smaller in portion size. The district also will be altering lunchroom recipes for cookies and other desserts to meet the guidelines.
According to USD 489’s nutrition services director Jessica Calhoun, Hays High School will be the only school in the district affected by the new guidelines, because it’s the only one that sells snacks and desserts in vending machines and during lunch hour.
Calhoun said the changes are part of the federal Smart Snacks in Schools program taking effect nationally July 1. The program regulates all snacks and desserts sold during school and 30 minutes after school.
“The biggest changes at the high school will be the a la cart foods (sold during lunch) and portion sizes,” Calhoun said. “But we are finding things to replace them with what we think will be acceptable to the students. It might not be as big of a portion size that they are used to getting, but we are trying to make it where we can balance what the kids like with the new standards and with budget concerns, as well.”
Calhoun said USD 489’s nutrition programs is one of few “self-funded” programs in the area, explaining a lot of schools have to rely on supplements from district general funds.
She said USD 489’s nutritional program earns “a lot of revenue” from the school’s homemade desserts.
However, Calhoun said “only time will tell” if the Smart Snacks program will effect their budget.
Calhoun pointed out many of the snacks offered at the school already meet the requirements, adding just because they are “healthy” does not mean they will taste bad.
In fact, she is working on ensuring the snacks and desserts will taste good.
“We have been adjusting our cookie and dessert recipes to meet the news standards,” said Calhoun, who recently experimented at home by baking a low-calorie chocolate chip cookies using whole grains. “I gave (the cookies) to the neighbor kids next door, and they didn’t notice a difference at all.”
Calhoun said vendors already are sending her samples of snacks meeting the federal guidelines, including items such as baked potato chips, low-fat Cheetos and whole grain Rice Krispies treats.
Calhoun said finding tasty and healthy substitutions for students will be a process of “trial and error,” but she does believe the Smart Snacks program is well-intentioned.
“It is important the kids get the right message at a young age about eating healthy and physical activity, and that is what they try to teach them as they are going through school,” she said. “This new program will just keep that message consistent throughout the district. … A dessert that is 500 calories doesn’t necessarily give them the same message.”
Calhoun said the program most likely will not affect fundraisers such as cookie dough sales or concession stands at schools as both activities usually take place after school.
Calhoun said snacks and desserts brought into the school by parents and students are not required to follow the the Smart Snacks in Schools standards the rule only applies to items sold at during school hours and 30 minutes after school.
For more information on the Smart Snacks in Schools program, visit the U.S. Department of Agriculture’s website.