FORT STEWART Childhood obesity resulting from poor diet and lack of exercise can lead to a variety of health-related illnesses and has become a major health concern in the United States.
To combat the growing health concerns, Kessler Elementary School on Fort Stewart has voluntarily taken on the HealthierUS School Challenge, an initiative established in 2004 that is intended to recognize schools participating in the National School Lunch Program. The program is designed to improve the health of the nation's children by providing students with nutrition education and high-quality, healthy and nutritious food choices and provide students with physical education and opportunities for physical activity.
Students have not seemed to notice the changes, which were neither immediate nor drastic, said Lynette Morgan, Food and Nutrition Director for Fort Stewart Domestic Dependent Elementary and Secondary Schools. The unhealthier foods the cafeteria used to serve have been slowly replaced for healthier ones over the last two years.
Many of the food choices that have been popular among the children in the past still remain, but the ingredients and manner in which the food is prepared has been changed.
"The children still have many of the same entrees being offered such spaghetti, breads and cookies that existed before the change," said Morgan. "The difference is that we are using healthier ingredients, such as wheat."
The only thing children may notice is that the spaghetti or bread may be darker due to the wheat products.
"Some other favorites among the children are salads," Morgan said. The dressings are a combination of half low fat dressing and half low fat yogurt, and Morgan said she hasn't heard any complaints.
Part of the program is cooking old favorites in healthier ways, including cheeseburgers, which are now baked rather than fried on the grill.
Changes to the food ingredients are not the only changes or challenges the Kessler kitchen staff is faced with.
"We are lucky to have a certified chef, John B. Johnson, who manages our kitchen, who has been working with the kitchen staff on a one-on-one basis to show different ways to cook and prepare healthier meals and ensure the food has good [visual] appeal for the children," said Morgan. "Atmosphere plays a big part."
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