Baking & Snack - February 2008 - 74
74
SCHOOL NUTRITION
recent 8-state road trip included
games, sampling of Soft & Smooth
bread and a parental pledge to pack
school lunches with sandwiches
made with whole-grain bread. "We're
still in an educational mode, and
we realize that a lot of people don't
understand whole grains," said Fran-
ces Coletta, Ph.D., RD, director of
health and wellness at Sara Lee. "As we
work together with other professional
organizations to listen to ideas,Sara Lee
is in the forefront to bring out information and begin a collaboration to
speak the same language as to not
confuse people."
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POSSIBILITIES, PLEASE. The present grid of active and attuned participants forms a strong backbone for
future consensus on school nutrition
guidelines, and food processors have
an immediate opportunity to help
shape the eventual outcome - possibly in a way that can benefit both
the industry and students. "Guidelines always have a positive effect,
and the education market responds
well to guidelines," Mr. Fiedler said.
The eventual standardization of
guidelines will also bring into consideration the call for a whole grains
definition and a unified standard
for whole-grain consumption in
schools. Proponents advocate bringing all parties including school administration, school food service
workers, distributors, manufacturers
and millers to the table in an effort
to provide communication between
schools and the people making the
food used in school food service.
All debates aside, the school
food service arena abounds as an
outlet for new and nutritionally
improved products. With increased
communication and understanding among all parties, schools and
manufacturers can create a longterm buzz with a new generation
of healthier consumers.
Ⅲ
425-483-9090
4
25 483 9090
www.formostfuji.com
ᮡ The Fit for Kids line offers The Max Twisted
Edge pizza made with the company's Ultragrain
white whole-wheat flour.
CONAGRA
For more information, see Page 133
BAKING & SNACK / February 2008
http://www.formostfuji.com
Baking & Snack - February 2008
Table of Contents for the Digital Edition of Baking & Snack - February 2008
Contents
Baking & Snack - February 2008 - 1
Baking & Snack - February 2008 - 2
Baking & Snack - February 2008 - 3
Baking & Snack - February 2008 - Contents
Baking & Snack - February 2008 - 5
Baking & Snack - February 2008 - 6
Baking & Snack - February 2008 - 7
Baking & Snack - February 2008 - 8
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