Ravell Call, Deseret News
WEST JORDAN — Just before 11:30 a.m. Tuesday, the first students at Fox Hollow Elementary began trickling into the school cafeteria.
Within minutes, tables were filled with the din of frenzied conversation and plastic lunch trays sporting a feast of corn dog bites, french fries, milk and assorted fruits and vegetables.
Amidst the hubbub, sixth-grade students Jason Holgate and Haden Bishop flicked through the pages of an iPad app breaking down Tuesday's menu options at Fox Hollow and checking what the rest of the week had in store.
"Just the touch of a button and it tells you how many carbs, fat, protein and sodium," Holgate said while browsing the menu items.
The app, produced by developer Nutrislice and rolling out this year at all Jordan District schools, is the first of its kind in Utah and provides detailed school-by-school information to parents and students on the month's lunch and breakfast offerings.
In addition to the nutritional information described by Holgate, the app shows pictures of the various menu items; a description; a list of potential allergens like peanuts, eggs, soy or milk; and in time will display the local farm that provided the day's fresh produce.
Bishop, who said he eats school lunch about half the time, said the app lets him look ahead and decide when to bring food from home.
"I can look and see what days my favorite food is here," he said. "(My parents and I) have been talking about whether it's worth it and I think it is because it's really accessible and easy to use."
The app, which is free for parents, cost the district roughly $2,500 for a pilot program with the year-round elementary schools and $8,000 to maintain the app district-wide for a full academic year, district dietitian Katie Bastian said.
It is one of several initiatives undertaken by Jordan District this year to both improve communication with parents on school lunch offerings as well as encourage healthy eating habits in children.
Fresh farm produce
In addition to the school menu app, district nutrition officials are working with area farmers to provide fresh produce during Utah's growing season. The district is also planning two Utah's Own days, one in the fall and one in spring, in which every menu item district-wide will be provided by local suppliers.
"Because of Utah’s growing season, it’s not feasible to get everything that we do all year-round local," Bastian said. "It’s dependent on the growing season, but they’ve committed certain produce items for us from the beginning of August through about October."
Last year, schools were hit by a set of federal guidelines aimed at improving student health. The guidelines, part of the Healthy, Hunger-Free Kids Act of 2010, emphasized fruits and vegetables while putting a cap on portion sizes for meats, grains and sweets.
The guidelines drew criticism nationwide, with students complaining of empty stomachs and administrators concerned about increased amounts of wasted, costly produce.
Portion size mandates were ultimately relaxed, but Bastian said since last year children have adjusted to the healthier meals and schools have learned how to cater menus to student tastes.
"It was definitely a process of learning this past year, but our focus this year is going to be on student participation and increasing the things that they like and are healthy for them," Bastian said.
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