Goodrich-Jean Kish knows that students in Goodrich are eating healthier, thanks to the menus she provides every week.
Kish is the Food Service Director for the entire Goodrich School system. Kish is responsible for preparing lunch menus from grades K-12, following the guidelines given to her by the United States Department of Agriculture, and the state of Michigan.
Every five years, The Department of Education randomly reviews a menu from one week, evaluating the nutritional quality of each item. In 2001, when the evaluation was completed, less than 30 percent of fat was found, the calories were below normal and sodium levels were sufficient in the menu.
“That was great to hear. I try to prepare the best choices for the students because I know the importance of eating properly and how it can affect their day and behavior when they haven’t eaten a good lunch,” said Kish.
The Food Service Program is a self supporting program, which means the money that generates from breakfast and lunch sales is put toward the purchase of food for the following month. The program also pays for the wages and retirement packages of all kitchen staff at the school.
The two main suppliers for Goodrich School system is Gordon Food Service and government commodities that provide basics.
Although the price of school lunches hasn’t increased, the school has raised the prices on individual items such as homemade cookies and items on the a la’ carte menu. Lunch prices range from $1.25-$1.75, which Kish feels is very reasonable given the choices provided. The school does offer breakfast in the morning for a small fee, but Kish said if any one student has not had breakfast, it’s provided to them free of charge. Kish said if they had a free breakfast program, only about 1 percent of 2000 students would qualify for it.
Kish is eager to maintain the healthy attitude that many students have begun to follow. During the summer, she created a “Heart-Smart” alternative that she hopes will be on the menus soon. On this new system, she breaks down the nutritional value of each item, including fat grams, caloric intake and sodium count. A heart will be placed next to the most wholesome choice informing students of the healthiest selection. Students then have more of an opportunity to choose what they would like to put into their bodies more accurately.
“This year we have taken Little Debbie off our snack lines. Not only are students receiving healthy lunches, but they also have the opportunity to choose fresh fruits and vegetables on a daily basis,” said Kish.
“There really are a lot of choices, but they have to want to eat healthier, we can’t force them.”
Although the school offers a filling and healthy lunch, the real nutrition problem may lie within students who do not buy lunch, but bring lunch.
“I have seen kids come to school with a packet of Kool-Aid and a piece of bread. I feel sorry for the parents who don’t care enough about their kids to give them proper lunches. Anytime money is an issue, we have worked above and beyond to help the family.”
Kish feels most students know what their bodies need and most make adult choices in providing the nutrients to function.
However, when students have the option of an a la’ carte menu, she feels the sixth graders abuse it the most.
Kish travels to the four schools in Goodrich putting on presentations for the students, and feels the high school students know what their bodies need and try to stay within those boundaries.
“Sixth graders have more to adapt to going from being given a few choices, to many more choices on their lunch menus after they reach sixth grade. That is where a big problem lies.”
Not only does Kish promote good health, but the food servers at each school do as well.
“When our kids go through the lunch lines and don’t have a fruit or vegetable, the servers will try to push them to eat at least a couple nutritious components.”
Students who do not eat meat are also given meatless choices, such as salad, yogurt, baked chips, pasta or vegetables.
Overall, Kish feels the program is great, but could be enhanced by children learning about nutrition form their parents before they even come to school.