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5 things: Child nutrition reauthorization officially on hold

This and more are the things you missed for the week of Dec. 5.

Becky Schilling, Group Content Director/Editor-in-chief

December 8, 2016

5 Min Read
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Each Friday I compile a list that highlights five things you probably missed in the news that week and why you should care about them.

Here’s your list for the week of Dec. 5: 

1. Child nutrition reauthorization officially on hold  

There were some hopeful moments that child nutrition reauthorization could pass this year, but it’s officially been put on hold until the next session of Congress begins next year. While it’s a move that shouldn’t shock many, it’s still frustrating for child nutrition professionals who are awaiting guidance on areas like further sodium reductions. US Senator Pat Roberts, chairman of the Senate Committee on Agriculture, Nutrition and Forestry, released a statement saying he was “disappointed” that the negotiations for child nutrition have ended for the 114th session of Congress. Roberts said he was “proud of the commonsense reforms and the bipartisan strides we have made with the majority of the programs.” He went on to say that ultimately a compromise could not be found between the two houses of Congress and the two political parties. Some of the issues stopping the compromise include the proposed increase in CEP participation, block grants and so-called flexibilities surrounding sodium and whole grains.   

Read more: Chairman Roberts’ Statement on Child Nutrition Reauthorization Negotiations

2. Troubling comments from Speaker Ryan on child nutrition programs

In other school food news, here’s an old story, but something that will come into play next year. In 2014, Speaker of the House Paul Ryan gave a speech at the Conservative Political Action Conference, the largest gathering of conservative leaders and activists, and said that free school lunches provided through the National School Lunch Program give kids “a full stomach—and an empty soul.” Ryan came to that conclusion after speaking with a cabinet member for Wisconsin Governor Scott Walker who said she had met a child from a poor family and that he felt stigmatized by receiving a free school lunch instead of being able to bring a brown-paper bag lunch from home, because if he had the bagged lunch from home it showed he “had someone who cared for him.” 

I’ll address the stigma first. Schools have done much to ensure that children no longer feel stigmatized by receiving a free meal. No child nutrition director wants any child to feel this way. Second, if a child comes from a low-income family, the family often doesn’t have the money to provide that coveted brown-paper bag lunch for the child. So is Speaker Ryan suggesting it’s better that a child doesn’t eat anything rather than receiving a free meal from the government? 

Just what do these comments from 2014 foreshadow for child nutrition reauthorization now that discussions will not take place until the new Congress assembles? The likelihood that the bill is passed before President-elect Donald Trump takes office is also low. With Republicans in charge of both houses of Congress and the White House, what does that mean for the National School Lunch Program? Republicans, Ryan at the forefront, are known for being critical of so-called entitlement programs. If Ryan truly feels free school meals give kids “an empty soul,” that’s dangerous rhetoric for those who champion this program to feed our country’s youth.   

Read more: Paul Ryan Criticizes Liberal Government Programs at CPAC

3. Hospital testing customized diets for cancer patients

We all know how helpful it is to have good nutrition, particularly when recovering in a hospital. For cancer patients, appetite is often negatively affected by treatments like chemotherapy. At NYU Langone’s Perlmutter Cancer Center in New York City, researchers are testing to see if customized diets will help patients eat better—and therefore recover quicker. The test will look into a patient’s reasons for not wanting to eat (nausea, difficulty swallowing or depression, for example). Then the patient will receive customized meals to help with the symptoms. The prepared meals will be delivered to patient homes from a company. For the trial, half the patients will receive the prepared meals and half will receive the traditional nutrition counseling the hospital currently provides. 

Read more: In a Test, Cancer Hospital Customizes Diet to Help Patients 

4. Montreal hospital’s new food court criticized for unhealthy food

The Jewish General Hospital recently opened a new food court-style dining location to replace a decades-old cafeteria. But not everyone is happy about the change, particularly the food selections. According to the Montreal Gazette, some customers have noticed the promotion of burgers, fries and soda at the location, which the paper says were not highlighted in the older location. “We also eliminated trans fats in the cafeteria and we moved away from jumbo sizes, but in the food court they’re selling jumbo-sized smoked meat sandwiches for $12,” a person familiar with the dining operations told the paper about the differences in the cafeterias. The hospital did say not all stations in the new location have been opened, adding that “we’re paying very careful attention to the nutritional content of the food. It’s going to take another few weeks to get it all sorted out, but there is a plan.” 

Read more: Montreal's Jewish General Hospital: New food court criticized as costly, unhealthy

5. District seeking donations to send meals home over holidays

When school is out, many children do not have reliable access to healthy meals. One district in Arkansas is hoping to address that during the winter break by sending home breakfast boxes with students. The district is asking for donations to fund the boxes. For $15, one child will receive 10 breakfasts that are similar to what they would receive in school, including fresh fruit and shelf-stable milk. This is the first time the district has done the breakfast boxes.  

Read more: Conway Schools to provide breakfast during break, asking for donations

Bonus: Report blasts NYC schools over sanitation performance

Contact Becky Schilling at [email protected].
Follow her on Twitter: @bschilling_FM

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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