This is in regard to the column by Heather Moore of People for the Ethical Treatment of Animals printed in the Sept. 13 Union-Bulletin.
The column, titled “How can we make school lunches healthier for our kids?,” failed to report that school cafeterias nationwide must meet healthy new federal nutrition standards.
Every meal served through the National School Lunch Program provides the right balance of lean protein, low-fat or fat-free milk, whole grains and larger servings of plant-based foods, including dark, leafy greens, red and orange vegetables and fiber-rich legumes. School lunches meet strict limits on saturated and trans-fat, calories and sodium.
While vegetarian choices are widely available in school cafeterias, students can choose from a variety of healthy, lean protein options.
For example in Walla Walla Public Schools, students enjoy delicious and nutritious recipes including our oven-roasted chicken, home-baked cheese zombies and chicken teriyaki with rice. WWPS has also developed a growing farm-to-school program, participates in the fresh fruit and vegetable program and provides exceptional choices of fruits and vegetables daily.
The School Nutrition Association invites Ms. Moore and readers to learn about the nutritious choices available in school cafeterias by visiting TrayTalk.org.
Nutrition Services Director
Walla Walla Public Schools