High School Lunches

Have you ever thought why you’re school lunch looks so disgusting? Have you ever thought what it’s actually made of? Or why doesn’t this look like the way I ate it at home? For some schools, lunches lack in many different categories from visual pleasure to taste. If the school lunches taste so bad, why don’t we try another way to make them better. For a school in Greeley, Colorado, they’re doing just that. They’re firing up their stoves and are ready to get the ball rolling. There are many reasons on why the school is taking such a huge step backwards. Like, the routine of buying reheated foods and serving them without hesitation. The schools budget cuts or the kitchen being too old and small for the process of preparing such foods. As well as, the list of ingredients that do not need to be in the foods and the risks of diseases/bacteria in the reheated lunches.

1.1.2.1. When the user selects food from the given list with multiple brands, the system must prompt the user for a brand

Children in America are faced with different choices every day. Some of these choices can be either good or bad for them. But these children don't really know the consequences of their actions, but the school does. Schools are serving unhealthy and un properly cooked meals to children every single day. These food companies make big money from these schools because the schools just buy the lunches so the kids will eat something. The schools don't really care what goes into the students stomachs, but as long as the school meets the requirements it's okay. Then the students just eat it because it looks and taste good, but they don't have an idea of what their eating is made out of or where it has been before. The government needs to start making school lunches more healthy for these students, if not then then unfortunately the number of obese children will rise.

Changing the type of food to incorporate delectable choices for students that aids the young palate. Another topic of discussion would be school expenses for other educational supplies that have other important use like desk or electronics that would often need replacement from overuse. With the increase in savings, the school could also explore different options for those students who do not meet open campus policy requirements. Disregarding the teens who are not off campus during lunch to have similar advantages; thus, no food is wasted and the process will become

Ring. Ring. Ring. The twelve o’clock bell sounds for lunch. Hundreds of thousands of students around the United States of America rush from their classes to the school cafeteria. Children and teenagers ranging from grades K-12 grab a lunch tray and jump in line. The food that these students get to choose from has changed over the past years because of the new National School Lunch Program regulations, which limit the different foods that can be offered in schools. The passing of the National School Lunch Program has led to the implementation of new nutritional standards when deciding what foods can be served, changed the type of foods that are required to be served, established new rules on how the regulations are monitored, and

To better understand the students’ food habits at school we inquired about the set-up of the cafeteria. The cafeteria has multiple lines that allow for students to have a variety of selections. This includes a basic school lunch line that varies from day-to-day, an American food lunch line that serves food items such as hamburgers and French fries, and a Fiesta lunch line that serves Tex-Mex. Special meals may be served around the holidays. Breakfast and lunch menus were provided upon request. Furthermore, Nurse Munsey noted that there are a multitude of different food allergies throughout the school. The most common are allergies to peanuts, tree nuts, strawberries and other citrus fruits, and eggs. Lactose intolerance is also another common

In addition to Balko's claims, Carol Ann Marples and Diana-Marie Spillman conducted a survey for high school students. Due to the lack of participation, the students were asked what their attitude were toward school lunches. The article states, "The quality and variety of foods offered were significant factors affecting the students' decision to participate" (Marples and Spillman). Marples and Spillman's point is that the students are less likely to purchase low-quality foods. Another constraining factor is the variety of foods the school's cafeteria provides. These factors conclude that our spending to "manipulating the array of food options" (467) is unnecessary since students are choosing to not participate.

such as Lunchables, a convenient lunch tray that includes an array of cold cuts, crackers, juice,

When you look at school lunches, do you see amazingly tasty food, carefully cooked and treated with care and delicacy? No, instead you typically see frozen patties that looks and tastes like they were thrown into a microwave, with whole grain bread and disgusting. low-fat milk for a drink. For a long time, school lunches have not met students’ expectations, and there are very easy ways to make school lunches a lot more enjoyable while maintaining a low school budget. School lunches need to have some major improvement with how they prepare their food, and bring a satisfyingly nutritious and delicious meal to the lunch tables.

“Eating healthy nutritious food is the simple and right solution to get rid of excess body weight effortlessly and become slim and healthy forever.” (Subodh Gupta) In 2010, the Healthy, Hunger-Free Kids Act gave the federal government additional authority to set standards for food sold in school grounds. This enforced schools to require fruits and vegetables in their school lunches every day. Although this act was implemented, parents of students going to schools still contend that school lunches are substandard and should be amended immediately. For the betterment of children, school lunches should be enhanced due to the fact that it’s excessively fattening, it could hinder a child’s thinking process in class, but it would be difficult to improve it.

Perceptive: Under the current food contract, students, faculty and staff have limited options about who provides the food they consume on campus. Currently, all the residential college dining areas, as well as most of the small food service outlets on campus, are operated by …………………………………

In America, a country known for its obesity, over eating has become a big crisis. While this crisis is discussed at the national level, it is also a problem here at Liberty High School in Brentwood, California, where the students are affected due to the high calorie diet that is provided by the cafeteria. The consumption of these fatty foods on a daily basis is greatly affecting the student body and this has got to change. An effective solution to this complication is for the National School Lunch Program (NSLP) to supply foods that will meet and not exceed the nutritional needs that teenagers need to consume. Although the NSLP supplies the food, the cafeteria staff are the individuals that set up the food trays that the students

Subway found that providing nutritional information not only helped to market their sandwiches, but it was a way to inspire their customers to eat smarter and stay healthy.

This lunchbox represents a range of nutritious foods from each of the five major food groups and the items provide good quality foods to meet the energy and nutritional needs of most adolescents. The multigrain sandwich is a great source of fibre from the Grain Group and helps you to keep regular. Sandwich fillings include chicken from the Meat (Protein) Group which helps build, maintain and repair tissues in the body, as well as Vegetables including lettuce, avocado (healthy fat) and tomato which is an excellent source of vitamins and minerals to keep the body healthy. As a source of calcium to help build strong healthy bones, I have included a low fat fruit yoghurt from the Dairy Group. Additional snacks include an apple from the Fruit group

The key aspects of this solution are Science and Technology. Sciencetifically, the project must incorporate Food Science and Nutritional Science to catalog the various qualities different foods possess and how that affects health. Technology is the major element, as new software must be either created or adapted, along