For a clear perspective of what’s actually happening in school cafeterias, InspirED Michigan spoke with Lori Adkins, a child nutrition consultant at Oakland Schools, to hear her thoughts on why school nutrition is important for students, and to gain insight on any upcoming nutrition trends.

Adkins is an educator and adjunct professor with 28 years of school food service experience. She is also the Statewide Training Task Force Chair for the School Nutrition Association of Michigan and serves as the mid-east regional representative for the SNA National Public Policy and Legislative Committee.

What is your role as a child nutrition consultant for Oakland Schools?

Adkins: As the child nutrition consultant for Oakland Schools, I provide training, compliance, professional development, menu planning, contracts and all other support requests related to child nutrition programing and operations. Before coming to Oakland Schools, I worked as a school food service director for 24 years in three different districts.

Can you tell us about the challenges surrounding school nutrition right now?

Adkins: Anytime sweeping changes are made to a federal program that's been around for over 60 years, there are going to be some growing pains. Implementing the new USDA standards for school meal programs is no different. The new regulations have impacted all districts differently. While the regulations are the same for all school districts, these same rules have not fit the expectations of our student customers. 

For example, since 2012 the new regulations have required operators to lower the sodium content in meals and snacks, serve 100 percent whole grain products and ensure that students take a fruit or vegetable with their meal. These changes have resulted in a wide student acceptance gap of school meals in many districts. This gap has led to decreased participation and lower revenues, while food costs have soared. School districts have done an outstanding job at meeting the requirements of the new regulations while providing healthy, flavorful food that kids like to eat.

Why do you feel school nutrition and the complex issues surrounding it are important?

Adkins: The purposes of the Healthy, Hunger-Free Kids Act of 2010 is two-fold — to increase access to healthy foods for kids and families, while addressing the complex issues of obesity and hunger. The purpose of the act is to get kids to eat healthy while they are at school, with the ultimate goal of preventing future health issues, such as diabetes, heart disease, high blood pressure, etc., which are often related to poor nutrition. A healthier nation would also lower health care costs in the future.

While school meal programs have been leading the charge toward providing healthier food in the cafeteria, this is only part of the solution. Obesity is a multifaceted problem that requires a multifaceted solution. So that's why the HHFKA includes new regulations for the entire school district as well as updating Local School Wellness Policy regulations and implementing Smart Snack regulations for all food sold on the school campus. To truly address this complex issue at the school level, the entire school district needs to be on the same page.

Do you see any upcoming trends in school nutrition?

Adkins: Flavor and freshness are two trends we're seeing in school lunch. Trending menu items at local high schools include food bars like Mexican, Cuban and Asian Stir Fry stations, where students can choose from a wide array of vegetables and pair them with a sauce and a protein for a custom lunch. Vegetarian meals are showing up on K-12 menus across the district, as well as fruit and vegetable bars with pre-cut, easy to eat produce. Students love to eat, and they eat with their eyes. The way food is presented makes a big impact on what they choose to put on their tray.

In your opinion, how has school nutrition evolved and where do you see it heading?

Adkins: School nutrition programs are leading by example for the type of change needed to improve eating habits as a nation. I expect the need for school nutrition programs will continue to grow through summer food service programs, breakfast programs, preschool meals and after school programs.

Districts have made significant changes toward improving the nutrient density and nutritional quality of the meals offered to students, and the need for access to healthy meals will continue to grow in the future.

What is one major takeaway you wish everyone would know about school nutrition?

Adkins: Healthy, nutritious school meals are a great value and available for all students in all school districts each day. However, school nutrition programs must be financially sustainable in order for districts to continue providing healthy meals to kids. Addressing student participation and revenue gaps that currently exist are critical for the sustainability of school meal programs moving forward.