It is hard to believe we will soon be enjoying spring break and summer break is just around the corner.

Most of you have perhaps heard of the new legislation signed into law by President Obama.

This legislation suggests some significant changes to the breakfast and lunch programs we currently offer in Dowagiac schools.

We will be allowed to incorporate these changes into our daily menus on a gradual basis.

In reviewing the new standards, Sodexo already complies with many of them.

Starting immediately we will offer more fresh fruits and vegetables.

While we offer these on a daily basis, our goal is to get the students to actually select some of these items and at least try them. We also aligned with the Alliance for a Healthier Generation last year. AHG is a joint initiative of the American Heart Association and the William J. Clinton Foundation.

It seeks to significantly reduce childhood obesity in the United States by 2015.

The guidelines were created to improve the nutritional quality of school snack foods and beverages, allowing for more nutritious and less caloric options during the school day.

We have already started this push.

All beverages meet the criteria; for example, we offer 100-percent fruit slushes at the high school and middle school as well as bottled water, 100-percent fruit juice and 1-percent milk options. We no longer offer sports drinks or soda.

We also offer a wide variety of baked chips and fruit snacks.

As the guidelines become a little clearer, we will begin to offer more and more of these types of items.

Recently Sodexo chef Tim St. Peter visited the high school and middle school.  The interest by students was outstanding!

A demonstration on how to build your own burrito bar was presented.

The choices were beef or chicken, followed by cilantro lime rice and choice of pinto or black beans.

There were many types of fillers to choose from including salsa, Pico de Gallo, sour cream, scallions, jalapenos, guacamole, cheese, green peppers and onions. Lines were long, but all the students who participated really enjoyed the meal and felt it was worth the wait.

Students in Deanna Horrell’s life skills class helped with the serving to speed up the lines.

We hope to have Chef Tim back again. It was a great time for all.

Last year a new program was started at the high school and middle school using reusable plastic trays instead of the disposable trays used for many, many years.  I am proud to say we have now expanded this to all buildings at breakfast.

With the success of this program we are able to reduce the amount of trash on a daily basis. We hope to expand this to the lunch program as well.

Economic times are tough and if you have had a change in your family income, be sure to fill out a free and-or reduced meal form.

All students who qualify are kept confidential and as they come through the line no one except the cashier knows how payment is made.

If you are in doubt whether or not you qualify just fill out an application — it could definitely help those on a tight budget.

You would also qualify for those same benefits at breakfast. All buildings offer breakfast just prior to the start of the school day. Applications are available in buildings.

There are a variety of items we serve for breakfast and lunch daily. For breakfast these may include yogurt, whole grain cereal bars, Nutri-grain bars, Pop Tarts, reduced sugar cereals, donuts and hot items such as sausage sandwiches, sausage on a stick and a new favorite — the ultimate breakfast round. Juice and-or milk are also available daily.

Lunches include up to six entrée choices for elementary students and 10-15 choices daily at the high school and middle school.

We try to have each choice available daily for all students, however, that does not always happen.

It is always a good idea when looking at the menu to have a second choice in mind for your children.

We also offer a variety of fresh fruits and fresh vegetables along with canned fruits, salads and sometimes special items.

These are included on the offerings bar and the students can choose the items they like.

When students get to choose they tend to eat better.

For the exact items your school is having daily, you can visit the district Web site at www.dowagiacschools.org and follow the links to menus.

Menus are typically sent home with elementary students on the back of newsletters and are available in the school office.

Also, due to the high volume of lunches being served at Dowagiac Middle School, we have expanded our service area.

We added a fourth line and this has made it possible to have all students through the lines with ample time to enjoy their meals.

At the elementary schools you will notice an item on the menu called Fun on the Run.

This has proven to be very popular with the kids. This is a bagged lunch that includes a yogurt, fresh fruit, a protein donut or pretzel and a bag of snack mix. We usually offer this every other week.

It has proven so popular that many times students will pick this instead of pizza!

Remember, snow days can create adjustments in menus.

If you would like to follow your child’s account online that option is available. You can set up a parent link by calling Kellie at 782-4426.

This is a view-only site, but you can see what children are eating and if that deposit you sent with them was entered into the system correctly.

We continue to offer students in Deanna Horrell’s eighth grade Life Skills class a chance to “work” in the kitchen.

The students learn safety and sanitation. They may help stock shelves, make lunches, clean tables and serve lunch or tray up food. I think that the students, as well as the Sodexo staff, find this practice to be very rewarding.

You hear in the news about food recalls and food safety.

If there is an issue about the quality or safety of a food item, it is pulled from production.

Several staff members have also been trained in the serve-safe program and all staff receives ongoing training throughout the school year.

Recently, the high school and middle school had an unannounced food and physical safety audit conducted by the National Sanitation Foundation.

We are pleased to report that both schools scored double gold audits, which are at the top of the scale.

I am happy to answer any questions you may have. Feel free to contact me at 782-4446.

Jay Brackensick is Sodexo Food Service director.