School lunch has changed dramatically from years past. For many adults, school lunch may evoke fond memories of milk in little glass bottles, our favorite chocolate cake served by a grandmotherly cook wearing a frilly apron and those perhaps not so fond memories of "mystery meat".

Although the "grandmotherly" figure is still in place, she is now computer literate, trendy and up to date on the latest in child nutrition standards. "Mystery meat" has been thankfully replaced by high standards of quality and nutrition set forth by the USDA Child Nutrition Program. Lunch menus for all reimbursable meals must provide 1/3 of the Recommended Dietary Allowances (RDA) for key nutrients and calories for specific age/grade groups. Breakfast menus must provide 1/4 of the RDA for the same age/grade groups.

In addition to these high standards, menus must meet the nutritional goals of averaging no more than 30 percent of calories from fat and provide no more than 10 percent of those calories in saturated fats during a week.

The Rogers Child Nutrition Program meets all of these standards.

Meeting the nutritional standards and serving food that kids like to eat is a big challenge as we face competition from "glitzy" advertisements for the latest trends bent on capturing students. attention. Providing several choices for students helps us to accomplish our goal of providing good nutrition while keeping our students interested.

We make available many lower-fat food choices daily for students such as fresh fruit and lower-sugar canned fruits, fresh vegetables, salads, 100-percent juices, low-fat milk and yogurt.

Pizza, hamburgers, franks, corn dogs and chicken nuggets for example are all "kid friendly" foods but are usually higher in fat. When utilizing these items on the menu, we purchase or prepare a lower-fat version that meet the nutritional standards mentioned above or limit the quantity and/or frequency that these items are offered. For example, French fries are always baked in elementary and the serving size and frequency limited in junior high and middle schools. All chips offered are baked and reduced fat with enough grain to provide a bread serving.

Fat-free salad dressings are offered and low-fat cheese is utilized for sandwiches and school-made pizzas. We lower the fat and sugar in cakes, rolls and muffins recipes as often as possible. Menus are analyzed each week to assure that the standards continue to be met.

The "face of school lunch" we seek to achieve in the Rogers Public Schools is the face of happy, healthy children.