| I believe this is a difficult problem for schools. They need to have food that meets the standards (as they are defined), appealing enough to 6 through {age} range to have them eat it, something that can be prepared with relatively low skill demands, and something that can be prepared easily in the quantities needed with the kitchen staff provided. That really gets down to reheated chicken nuggets, pizza, and other classic school lunches. The alternative would be to have a school that has a sufficiently large and trained kitchen staff to prepare diverse food, make sure that the food selection that they have meets the requirements (and that the kids aren't just eating the deserts). I'm recalling back to my school food eating days and the kitchen had four people - two serving, one cooking, one cleaning. High school had two or three in the cafeteria - and they were constantly putting out the fast food equivalent food items. I can't even remember if there were salads (if there were, I don't think I ever ate them). [Burger, deep fried [fish, shrimp, chicken], French fries] was my lunches for four years. Though I'm also not entirely sure that schools are to blame for the narrowing of food preference with kids. They don't help, but I'm not entirely sure they are to blame. |
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| ▲ | CharlieDigital 2 days ago | parent | next [-] | | 100%; I'm not blaming schools, just pointing out to non-parents how this happens. A lot of non-parents don't have the context. The kids get used to eating it at schools and birthday parties where people go for "safe" choices like pizza. I, too, remember in my elementary school days in the 80's, that we had real, cafeteria prepared lunches (shep's pie was my favorite). But it was also a small rural school. > They don't help, but I'm not entirely sure they are to blame.
Well, I also believe that there is a biological/evolutionary reason from what I've read. Generally, when kids become mobile, their dietary preferences narrow (so the idea goes) because now that they are mobile, it is more dangerous if they are willing to put anything in their mouth! | | |
| ▲ | shagie 2 days ago | parent [-] | | That is an interesting rabbit hole to go down... https://news.cancerresearchuk.org/2003/10/07/fussy-eating-ma... > Scientists at the Cancer Research UK Health Behaviour Unit, University College London, wondered if children were reluctant to eat any unfamiliar foods, or whether they were selectively rejecting certain types – perhaps those most likely to pose a threat to heath. Early in human history, the presence of toxins within many plants made eating fruit and vegetables risky for children, while meat carried a high risk of food poisoning. That was from 2003... article from the same author in 2005: Age and gender differences in children's food preferences - https://pubmed.ncbi.nlm.nih.gov/15975175/ And the term to look for is Neophobia (related article from 2022 Neophobia—A Natural Developmental Stage or Feeding Difficulties for Children? https://pmc.ncbi.nlm.nih.gov/articles/PMC9002550/ ) > 4. Causes of Food Neophobia
The source of food neophobia can be traced back to evolution when a neophobic attitude protected mammals from consuming potentially poisonous food. As an omnivorous species, to survive, humans had to distinguish between safe and poisonous food. Although this ability has lost its value today, it can still be observed in children around 2 years of age (sometimes earlier), when unfamiliar foods or foods served differently than before cause anxiety in the child, and a relative preference for familiar foods is apparent. |
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| ▲ | mapt a day ago | parent | prev | next [-] | | Other nations don't find it difficult. You just throw money at the problem, and the problem goes away. Like most problems. Deciding that we need to serve food at a minimum of cost with a minimum of staff who is minimally trained according to a minimalistic nutritional guidelines, and charge children for the privilege of choosing to eat, and you aren't getting a feast full of fresh produce. Japan is a decent model in making meals more communal and spreading the labor requirements around to students so that staff can focus on back of house work, but it starts with a higher budget basis to start with, makes meals mandatory, and provides significant subsidies. | |
| ▲ | jkestner 2 days ago | parent | prev | next [-] | | I think it's like the rest of the school experience—your parents are the major influencers here. Our kids like what we like because we've fed them what we eat, from sardines to Sichuan to sushi. They take leftovers to school — cheaper and they don't like most of the cafeteria food anyway. | |
| ▲ | thatfrenchguy 2 days ago | parent | prev [-] | | I mean, no it is not difficult, look at French school menus. You just have to not have the bad options on stock. Kids eat better in a lower-middle-class area preschool in France than they do in the most expensive daycare in the Bay Area. | | |
| ▲ | CharlieDigital 2 days ago | parent | next [-] | | US food supply chain is highly, highly industrialized. I visited Taiwan recently. Small island, semi-tropical with a long growing season. Stuff grows year round. Lots of markets with fresh fruits and veggies so lots of stuff is "local". The supply chain is short. You go to even a random food stall and it can be just a few steps removed from true "farm to table". The US is huge (logistical challenges that favor large scale, industrial food handling for economics) and many parts have short growing seasons. In the US, the schools have Sysco and ConAgra trucks rolling up loading pallets of prepared foods. Depending on where you are, the food prep workers are contracted out to some third party private company. In my children's school -- in a fairly affluent area -- I'd guess that almost all of the food is prepared and heated from a bag. | |
| ▲ | shagie 2 days ago | parent | prev [-] | | They do... https://www.mercurynews.com/2023/01/24/no-more-nuggets-schoo... > ... > Not many schools can afford gourmet offerings like Mount Diablo’s, which also benefits from California’s year-round growing season. But school menus in several places have improved in the past decade, with fresher ingredients and more ethnic dishes, said School Nutrition Association spokesperson Diane Pratt-Heavner. > In a national survey of 1,230 school nutritiondirectors, nearly all said the rising costs of food and supplies were their top challenges this year. More than 90% said they were facing supply chain and staffing shortages. > The survey by the nutrition association also found soaring levels of student lunch debt at schools that have returned to charging for meals. The association is urging Congress to resume free breakfast and lunch nationwide. > “This is the worst and fastest accumulation of debt I’ve seen in my 12 years in school nutrition,” said Angela Richey, nutrition director for the Roseville and St Anthony-New Brighton school districts in Minnesota, which serve about 9,400 students. They don’t turn away a hungry child, but this year’s school meal debt has surpassed $90,000, growing at a rate of over $1,000 a day. > Making food from scratch isn’t just healthier, it’s cheaper, many school nutrition directors say. > But that’s only possible when schools have kitchens. A national shift away from school kitchens began in the 1980s, which ushered in an era of mass-produced, processed school food. Pre-made meals delivered by food service companies meant schools could do away with full-time cafeteria staff and kitchens. > ... Los Gatos High School Hires Chef Consultant to Improve Student Meals - https://youtu.be/nMMO9fBWnjc |
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