February 10, 2014 – Each type of K-12 school nutrition operation—elementary school, middle school and high school—presents its own specific challenges and requires a unique set of expertise from school nutrition professionals. The February issue of School Nutrition, SNA’s award-winning flagship publication, focuses on school meal operations in high schools. School nutrition colleagues from across the country provide a sense of what’s involved in serving this customer group. Also included in this issue is a look at how schools are embracing Asian cuisine as a menu opportunity with flavorful, appealing and healthy items.
What are some of the high hopes and persistent pains related to the teen scene? “Taking on Today’s Teens” offers the perspectives of school nutrition professionals experienced in high school operations on topics such as whether nutrition messages may finally be taking hold for the long term, the length of lunch periods and marketing to this age group.
Interest in Asian cuisine among school-age customers is growing, and school nutrition operators are trying creative menu options such as orange chicken, teriyaki pork, Asian-inspired dishes with yellow rice, “kung fu tacos” and beyond. “Rising to the Occasion With Asian” explores the national interest in Asian cuisine and how school nutrition operations are incorporating this trend into their menus. Bonus Web Content: A number of food manufacturers and processors serving the K-12 market are responding to the growing demand for Asian-inspired ingredients and menu items. Check out a few of the products now available on the market, and don’t miss additional online-only recipes.
School Nutrition—February 2014
Mobile Device or Tablet Version (for iOS devices only; Android version forthcoming)
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