Federal standards alter makeup of school meals

11/29/2012 | WCAX-TV (Burlington, Vt.)

Doug Davis, director of foodservice for the Burlington school district, says he is a "big fan" of new federal standards, which have changed what foods schools serve to students each day. Among the changes, he said, are limits on calories, requirements that students eat fruits and vegetables and restrictions on the type of milk that can be served. On a recent day, nutrition professionals served macaroni and cheese, turkey on wheat bread, kale chips, ratatouille, cooked squash and a mixture of raw fruits and vegetables.

View Full Article in:

WCAX-TV (Burlington, Vt.)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Chef Instructor
The Culinary Institute of America
Hyde Park, NY