Sept. 17, 2024
A strawberry yogurt parfait with fresh sliced strawberries and homemade granola -- it’s not a new addition to the menu at a local cafe, it’s now served at Cherokee Middle School and other schools at SPS.
This school year, Springfield Public Schools is rolling out more high-protein breakfast options throughout the district. Across the system, students have more high-protein entrees to choose from, with menu items featuring less added sugar.
In 2025-2026, the United States Department of Agriculture (USDA) will require school districts to take steps to ensure less added sugar in meals served to students. SPS Student Nutrition is implementing these changes a year before the federal mandate takes effect -- because it’s the right thing to do, says Kim Keller, director of student nutrition.
“Our students need healthy, nutritious food to fuel their learning at school,” said Keller. “We’re committed to ensuring our students don’t just have food that meets federal guidelines, we go above and beyond to ensure our students have the right nutrients in every meal.”
In school cafeterias, students receive fresh produce, fruits and vegetables, high-quality meat and child nutrition-label foods. These specific foods are developed to meet USDA school meal guidelines, so they have less added sugar, less saturated fat and more protein than their grocery store equivalents.
For example, a 16 ounce bottle of chocolate milk at a grocery store contains 29 grams of sugar and 8 grams of protein. An 8 ounce carton of chocolate school milk contains 7.6 grams of sugar and 6 grams of protein. But added sugars add up, and Student Nutrition is committed to healthier options.
For students at Cherokee, that means chocolate milk being served only on Tuesdays and Thursdays during breakfast, when packaged cereal is not available on the line.
On a Friday morning, student after student chose a chicken ham and cheese sandwich, featuring a multigrain bagel. A banana, an apple, or grapes -- the students decide which healthy side to pair with it, said Keller.
“We want to serve food that is healthy and nutritious, but also food that students want to eat,” said Keller. “The chicken ham and cheese sandwiches are popular because they keep our students nourished for longer. Those options with extra protein help provide more fuel for students to stay engaged and energized. That impacts their learning, and that’s what we’re here to do -- feed the children, so they can learn.”
