Lobbied hard by First Lady Michelle Obama, Congress approved the Child Nutrition Act in December aimed at expanding school lunch programs across the nation by improving the quality of school lunches, specifically the inclusion of more fruits and vegetables.

While the roughly $4.5 billion price tag will be funded by a drastic cut in the Supplemental Nutrition Assistance Program, known as food stamps, the First Lady said she was “thrilled” with the 264 to 157 House vote. The Senate unanimously passed it in August, and President Barack Obama signed the bill 10 days after passage in the House.

“The bill sets national nutrition standards that will finally get all of the junk food infiltrating our classrooms and our cafeterias out the door,” said Congresswoman Rosa DeLauro (D/Connecticut).

And while some Republicans see this as an unnecessary expansion of the federal government, the importance of providing nourishing meals to school children dates back to1853 when the Children’s Aid Society of New York first addressed the issue. The problem grew worse until 1904 when Poverty, a book by Robert Hunter, was published and had a strong influence upon the United States’effort to feed hungry, needy children in school. It was estimated that 70 percent of school children were doing poorly in school due to malnourishment.

In 1908, New York City Superintendant of Schools Dr. William H. Maxwell told the Board of Education, “Again I appeal to you, in the name of suffering childhood, to establish in each school facilities whereby the pupils may obtain simple wholesome food at cost price.” As a result, a school lunch committee, consisting of physicians and social workers instituted a lunch program in two schools where children were offered three-cent lunches. It was deemed a success – children gained weight and test scores increased.

While volunteer social programs supported the program initially, the Board of Education took responsibility for the program during the 1919-1920 school year which set a precedent moving forward statewide.

Ninety years later, school districts are continuing to supply lunch programs, which have been enhanced to such a degree that all aspects of nutrition are addressed, including trans fats, high fructose and common food allergies.

“Westchester County had a Fit Kids program that ended last year. Through that program many districts were able to meet at least twice a year to share what they were doing in their schools to change foods and implement wellness,” said Laura Tolosi, local nutritional expert and director of Wellness for the Yorktown Central School District. “There is the want to increase use of more local foods, but the barriers are cost, procurement methods and skill of cooks being able to take fresh food and prepare.”

And while inflation has raised lunch prices, Maria Filippelli, food service director for the Public School of Tarrytowns, said grade school students pay just $1.50 for lunch while high school students pay $2. “It’s a great deal, really,” she said.

Over the course of her 22-year tenure, Filippelli said there have been many changes with regard to state and federal nutritional requirements. “We work closely with our distributor. Last year, for example, we shopped around until we found a supplier that provided milk without high fructose,” she explained. “It doesn’t cost more and it’s best for the children.”

In 2005, New York State released School Nutrition and Activity Best Practices Toolkit. Key findings in the report were that 78 percent of children surveyed said they ate less than five servings of fruits and vegetables in a seven-day period; and 85 percent of children polled said they drank less than three glasses of milk, also in one week’s time.

“The state gave us guidelines and we followed them. For example, now everything has to be made with whole grains,” said Filippelli. When determining new products and offerings, she works closely with an assigned supervisor from the district’s food provider, Whitsons.

In conjunction with health association and nutrition professionals, Whitsons has developed a signature nutritional awareness program called Smart Choices for our secondary school programs (levels 6-12). The company website states, “The Smart Choices program educates customers on heart-healthy dining options and nutritional needs, such as low fat, low sodium and low cholesterol entrees and desserts. We place an emphasis on tasty and nutritious foods that provide value, as well as good health choices.”

When seasonably available, produce is purchased through regional suppliers. Filippelli explained that a few times a year there are “food shows” where she and other administrators can sample new offerings. When a new selection is deemed economical and nutritionally beneficial, signage is posted at lunchtime and students are offered samples.

She said that concerned parents on occasion contact her with nutrition and allergy concerns. “We have an allergen book required by the state. We have great communication between the nurses, the administration and the cafeteria,” she said, “All concerns are addressed.” Nutritional facts are also posted on the schools’ website (www.tufsd.org/LunchMenus). “We are here to improve our menu, make the kids healthier and teach them,” said Filippelli.

The food choices are both healthy and appetizing. A recent menu featured the following dishes: oven-baked, breaded chicken with mashed sweet potatoes, carrots and celery; pasta and seasoned beef in a rich tomato sauce accompanied by a whole wheat dinner roll; and sesame general tso’s chicken with fried rice.

“Our menu covers all the food groups and we offer many healthy choices,” said Filippelli. “With all this healthy food you’d think kids would turn their faces away. They don’t. They love it.”

Tolosi said parents should always ask questions regarding school menus. She directed those interested to visit www.thelunchbox.org, which features Chef Jamie Oliver’s commentary and Chef Ann Cooper’s recipes for dishes designed to transition to healthier foods. “Action for Healthy Kids, Better School Food and Alliance for a Healthier Generation are also valuable resources with good tools for school districts,” Tolosi added.