Myrtle Beach area schools, others tackle ABCs of nutrition

The nation's obesity epidemic has a special resonance in the Carolinas, where about 34 percent of children ages 10-17 are considered overweight or obese, according to a report by the Robert Wood Johnson Foundation.

That's almost twice the 18 percent national average for U.S. children ages 12 to 19, according to the U.S. Department of Health and Human Services.

Nutritionists, educators, child advocates and child-centered programs, such as the Children's Museum of South Carolina, are trying to reverse that super-sized trend.

For example, a museum exhibit on display until Sept. 11 teaches children about portion sizes and the importance of eating breakfast.

But for schools, it's all about what hits the plate this year.

Georgetown County and Brunswick County, N.C., school districts are incorporating more whole grains into meals, while Horry County is adding more vegetables to high school offerings.

Laura Farmer, Horry County Schools' director of food services, said the district has made great strides over the past few years in decreasing fat, salt and sugar in its meal programs. She said in an e-mail that the school district is continuing its commitment toimprove student nutrition by increasing fruits and vegetables on school menus.

"At the high school level, we are offering a fourth vegetables/fruits this year to accommodate those students who are vegetarians," Farmer said. "The increased number of fruits and vegetables served at the elementary level has been in place for several years. As always, our wellness committee is active and well. We continue to monitor the items sold in the schools to ensure they meet our nutritional requirements."

In addition, Farmer said they are working toward a partnership with James Clarke, an executive chef, at Ocean Bay Elementary School as a result of Michelle Obama's "Let's Move Campaign."

The plan has not been formally initiated, but Farmer said the goal is to emphasize cooking techniques, presentation and quality. She said they will be discussing goals and objectives after the school year begins, and as that project takes off, it could be expanded to other schools as more chefs volunteer for the program.

Farmer said they also plan to focus on nutrition in the classroom and on educating parents about issues such as healthy snacks, which can put students on the road to improved eating habits.

Georgetown County is also no stranger to healthier school meals.

Jan Knox, the food service director for Georgetown County, said schools there have been following the Department of Agriculture's HealthierUS School Challenge criteria since 2006.

She said students in Georgetown schools get a whole grain and a fresh fruit at each lunch, as well as three good sources of vitamin A each week, a good source of vitamin C daily and a dried legume once a week.

But healthier eating did increase costs for the district, Knox said.

She said in 2006 when the school switched to having only whole-grain hamburger and sandwich bread, it doubled the price from that vendor.

But giving kids something other than white bread makes a big difference. Knox said the more that students are exposed to healthier options, the more likely they are to try them.

She said one school began serving steamed cabbage a few years ago and started out making about 5 pounds of it. But by the end of the year they had to make 20 pounds of it.

"As children become used to seeing those choices they'll be more apt to take it," she said, especially if they see another child choose the healthier food and enjoy it.

The Georgetown County district has a food budget of around $2 million a year, and Knox said it's a member of the S.C. buying alliance, which allows schools to bid on contracts with food vendors to keep the prices down.

In Brunswick County, schools will also be emphasizing whole grains this year, but Tina Ward, the district's child nutrition director, said the price increase was not enough to cause a change in breakfast or lunch prices.

Ward said the schools will be using more whole grains in pizza crusts, breads and cereals this year.

She said it's important to note the difference between whole grain and enriched grain. The latter, she said, strips the grain of its husk and wheat germ, the primary source of fiber.

Ward said school menus will have at least one whole-grain item per day at breakfast and two at lunch.

"When we look at our menu," she said, "we've been trying to increase fiber."

Further, the school system has increased its participation in the N.C. Farm to School Program, which connects school cafeterias with fresh fruits and vegetables. Ward said September is prime season for tomatoes and melons. Potatoes, cabbage, broccoli and apples are also available.

Staff writers Vicki Grooms and Steve Jones contributed to this report.