By: Kent McCarty
In an effort to combat the rising obesity problem in Mississippi and win the Gold Award in the National Healthier Schools Challenge, the cafeteria has undergone many changes to give students healthier food options during the 2009-2010 school year. While many of the changes are noticeable, a few could possibly go undetected. “We’ve removed 1% white milk from the menu and replaced it with skim as this is a healthier alternative. We’ve also switched to 100% whole wheat products in each meal served in our cafeteria,” said Michael Burke, head chef in the OGHS cafeteria. The cafeteria has also replaced fried foods with healthier baked choices and now uses low-fat ingredients when available.
More noticeably, selection in the cafeteria is increasing. Chicken tenders have already been added to menu this year, and in the future students can look forward to seeing the addition of shrimp poboys and catfish to the menu, as well as several other possible additions that the cafeteria staff is still working with.
In addition to the changes in food preparation and selection, a cafeteria committee was formed as a way for the cafeteria and its staff to remain connected to the students of Oak Grove. Burke was very pleased with the committee’s first meeting held on September 21. “The first meeting went wonderfully. We had a great response from the students on the committee and we look forward to getting more feedback from the student body,” said Burke. Members of the committee will get to taste test entrées before they are served in the cafeteria, vote on what meal will be served on “student choice” days, and give suggestions on what they think the cafeteria can do to improve selection, quality, and service.
The cafeteria hopes all of these improvements will be enough to receive the Gold Award of the Healthier Schools Challenge and be a national accredited “healthy school.”
