Creating menus that meet federal nutrition guidelines, accommodate dietary needs and still appeal to students is like putting together a jigsaw puzzle, Food Service Director Megan Menchaca told the Anthony Wayne Board of Education during its May 11 meeting.
But with the United States Department of Agriculture (USDA) change in the food pyramid and expected changes to sodium and sugar levels, Menchaca expects meal planning to get even more challenging.
“Every few years, they adjust the sodium and sugar. I have the feeling bigger changes are coming,” Menchaca said. “Right now, we’re funded by the USDA and have to follow their rules to get their money.”
For the 2027-28 school year, the sodium levels will need to drop below 1 gram – the same as a cardiac patient would be prescribed. Sugar needs to be lowered to 10 percent of weekly calories. The flipped food pyramid has protein and vegetables occupying the largest section, focusing on nutrient-dense foods like meats, eggs, nuts and seafood, with less ultra-processed foods. Full-fat dairy and healthy fats are now preferred over low-fat alternatives. And grains are now a lower priority.
The rules on milk changed as well. Before, only 1 percent plain white or fat-free flavored milk were allowed, in order to meet lower sugar requirements. In January, she learned that schools can serve full-fat plain white milk, but didn’t switch.
“Are the manufacturers going to forego flavored milk? I would rather my kid drink 7 grams of sugar to get the calcium and vitamin D from milk,” she said.
The district started offering free breakfasts in all buildings this year, and those usually feature two servings of whole grains. Now those breakfast meals will need to include protein.
To meet these changing guidelines, schools will rely on manufacturers like Tyson, Pepsi and Nabisco, which have dedicated lines for school meals. Manufacturers will need to change their recipes, production lines and packaging to reflect new ingredients and to alert consumers of possible allergies.
Each meal takes about 90 minutes to heat and serve. If the changes require a return to scratch cooking, that would likely require more staff, training and equipment.
When coming up with menus, Menchaca looks at what is available and the different calorie minimums and maximums. She can’t serve two starches two days in a row. And meals need to incorporate dark greens, red and other vegetables. Texture and color also factor into meals.
“The trick is in finding popularity with kids’ palettes. It does no good to serve healthy foods if kids aren’t going to eat it,” she said.
Often she meets with groups of students to get input on the menu. Sushi, steak and Nutella are among the recommendations.
“Steak. That’s cute, but I have a budget to follow,” she laughed, noting that meals are $3.25 per student.
Instead, she can offer turkey dogs. This year at the high school, she offered an ala carte sushi bar that was popular.
“School meal planning is challenging. The contrast from the USDA to what’s coming down the pipeline will make it harder. Will the manufacturers be able to comply? How long will it take? Will the cafeteria be able to manage the changes? We will do our best to follow the USDA guidelines. We strive to make everything nutritionally appropriate and serve things kids like,” she said.
During the meeting, the board also:
-Presented certificates of appreciation to athletics team doctors Ralph Whalen and Robert Kose, and Lead Athletic Trainer Noelle Matson, for ensuring the health and safety of student-athletes. Dr. Whalen is a 1965 AW graduate and retired vascular surgeon who has served as a team physician since 1992.
Dr. Kose was a pulmonary and critical care medicine physician from 1982-2020 and is now the president of Hospice of Northwest Ohio. He has served as team physician since 1983.
Matson is finishing up her 15th year as the athletic trainer, and will start the next school year as the supervising lead athletic trainer at ProMedica’s Sports Medicine Institute. In that role, she will oversee 15-20 athletic trainers, make site visits, work contracts, organize events, do care coordination and attend leadership meetings. She plans to be on the AW campus next year to transition the new athletic trainer.
-Approved a $35,000 contract with Kleinfelder to design the junior high kitchen UV replacement project.
-Heard that a waterline broke under the Waterville Primary School parking lot on May 11. City crews made repairs later that evening.
-Heard an update from Director of Human Resources Brad Contat on the district’s wellness program, which promotes social, emotional, physical and intellectual well-being through events and services.
-Approved the retirements of Waterville teacher Lisa Ernsthausen, high school engineer Steve Trompeter and special education aide Cynthia Meyers. The board also approved the resignations of special education aides Cheyenne Crawford and Kristen Stamm; intervention specialist Scott Harrold; fifth grade teacher Taylor Pawliski; certified occupational therapist assistant Pam Weideman; and Director of Human Resources Brad Contat.
-Approved student handbooks and school and athletic fees. With the pay to participate plan for athletics, the fees are $125 per sport for the first two sports, with no charge for additional sports in the high school, and $80 per sport for the first two sports in the junior high.
-Approved a list of 339 seniors for graduation on Saturday, May 23 at Bowling Green State University’s Stroh Center.
-Welcomed new Assistant Treasurer Meagan Conroy, who brings experience from Rossford Schools and as an assistant auditor with the Auditor of State’s office. The board also approved the hiring of bus aide Haley Voigt, food service worker Lisa Herald, high school science teacher Ellie Fleisher, fifth grade teacher Kaylee Prall and Whitehouse Intervention Specialist Molly Rutkowski. Several summer workers were also approved for extended school year programs and transportation.
The next regular board of education meeting is scheduled for Wednesday, June 10 at 8 a.m.
