Healthy Hunger-Free Kids Act's effects felt at school food trade show
July 21, 2015 |05:08 PM
SALT LAKE CITY—The School Nutrition Association’s annual national conference trade show last week at the Salt Palace offered a glimpse into the behind-the-scenes world of school foods in which companies displayed the foods for sale.
Most of the exhibits clearly demonstrated the impact of the 2010 Healthy Hunger-Free Kids Act, which set new nutritional requirements and caloric restrictions. This first of four photo essays focuses on breakfast and lunch selections.
These breakfast items can be heated in the school cafeteria and taken to classrooms in special bags that keep them warm. (Jerry Hagstrom/The Hagstrom Report)
Left: Alice Montero of Norpac Foods provides samples of soups with less sodium than in previous years. Right: Shady Brook Farms offers turkey pepperoni pizza soup that is low in sodium. The turkeys have no growth promoters and are raised by 700 independent family farmers, a sales representative said.
Left: Helene Clark, the kindergarten through 12th-grade leader for Schwan Food Co., shows Schwan’s several pizza lines. Right: Nardone Brothers shows off whole-wheat pizza dough that fits within calorie, fat, and sodium requirements. (Jerry Hagstrom/The Hagstrom Report)
Several sales representatives show how meat and food vendors work together to supply sandwiches to schools. (Jerry Hagstrom/The Hagstrom Report)
Left: Representatives of Trident urge school food service administrators to try seafood from Alaska and the Pacific Northwest, including (right) sandwiches, fish sticks and even stars for the youngest students. (Jerry Hagstrom/The Hagstrom Report)
Welch’s is one of the companies offering foods without high fructose corn syrup for schools that no longer use the product. (Jerry Hagstrom/The Hagstrom Report)
Most of the exhibits clearly demonstrated the impact of the 2010 Healthy Hunger-Free Kids Act, which set new nutritional requirements and caloric restrictions. This first of four photo essays focuses on breakfast and lunch selections.
These breakfast items can be heated in the school cafeteria and taken to classrooms in special bags that keep them warm. (Jerry Hagstrom/The Hagstrom Report) Left: Alice Montero of Norpac Foods provides samples of soups with less sodium than in previous years. Right: Shady Brook Farms offers turkey pepperoni pizza soup that is low in sodium. The turkeys have no growth promoters and are raised by 700 independent family farmers, a sales representative said.
Left: Helene Clark, the kindergarten through 12th-grade leader for Schwan Food Co., shows Schwan’s several pizza lines. Right: Nardone Brothers shows off whole-wheat pizza dough that fits within calorie, fat, and sodium requirements. (Jerry Hagstrom/The Hagstrom Report)
Several sales representatives show how meat and food vendors work together to supply sandwiches to schools. (Jerry Hagstrom/The Hagstrom Report) Left: Representatives of Trident urge school food service administrators to try seafood from Alaska and the Pacific Northwest, including (right) sandwiches, fish sticks and even stars for the youngest students. (Jerry Hagstrom/The Hagstrom Report)
Welch’s is one of the companies offering foods without high fructose corn syrup for schools that no longer use the product. (Jerry Hagstrom/The Hagstrom Report)
