In a confusing move that will affect the health of the nation's children, USDA Secretary Tom Vilsack announced last week that the department is lifting the limits on the amounts of grain and meat products allowed in school lunches.

In a report released yesterday by the American Academy of Pediatrics, the organization cites benefits for children who eat organic food and a diet rich in fruits and vegetables—organic or not.

High-calorie beverages that have been disallowed by federal guidelines are still available in most U.S. elementary schools, according to a study that will appear in an upcoming issue of Archives of Pediatrics & Adolescent Medicine.

Researchers at the University of Illinois at Chicago conducted a nationally representative survey to examine the availability of high-calorie and sugar-sweetened beverages for sale in elementary schools during lunchtime, in vending machines and snack bars, and in school stores. They also examined the types of milk available in school cafeterias: low-fat, whole-fat and flavored milks (right).

While 16.1% of students could purchase only those beverages recommended by Institute of Medicine guidelines during the 2008–2009 school year, 44.7% could purchase beverages that the guidelines frown upon. This pattern applied to both public and private school.

In August, I told you about the Salad Bar Project—a program that allows Whole Foods Market customers to donate money for school salad bars.

I’m happy to report that 7 weeks of fundraising have brought in $1.4 million, which will fund 570 salad bars in U.S. schools.

“The overwhelming support our shoppers have shown for the Salad Bar Project is heartwarming—just plain amazing,” says Whole Foods co-CEO Walter Robb. “We nearly doubled the original fundraising goal, so it’s clear our customers share our passion for supporting more nutritious offerings in school lunchrooms across the country.”

When researchers at the University of Las Vegas tested mercury levels in canned tuna, they were in for a rude awakening.

Of the 300 samples tested, representing three top national brands (unnamed):

• 55% exceeded the Environmental Protection Agency’s standards for mercury levels ( 0.5 parts per million, or ppm).
• 5% of the samples exceeded 1.0 ppm.

Whole Foods Market has teamed with “Renegade Lunch Lady” Chef Ann Cooper for the Salad Bar Project, designed to bring fresh fruits and vegetables, whole grains and healthy proteins to school cafeterias.

“We see partnering with our shoppers to raise funds for salad bars in local schools as an immediate way for us to come together and make an impact on our children’s health in the communities we serve,” says Whole Foods Co-CEO Walter Robb. “Our goal is to provide a salad bar in a local school in each of the communities we serve with our 300 stores.”

Now through Sept. 29, you can donate to the project at a Whole Foods checkout line or make an online donation. Each salad bar will cost approximately $2,500.

Any public elementary, middle or high school within 50 miles of a Whole Foods Market is eligible to apply through a grant process, which will be administered by Chef Cooper’s Food, Family, Farming Foundation. Grant applications will be accepted between Sept. 1 and Nov. 1.

“I know we can make thousands of salad bars a reality for schools everywhere,” Cooper says. “Since adding a healthy salad bar to school lunch options is the No. 1 thing parents and advocates can do to help improve school food, this is a win-win for schools and their students.”

“Making small changes—like replacing French fries with fresh fruits, steamed or raw vegetables and whole grains—can make a big difference,” Robb adds. “A fresh, healthy salad bar with an array of colorful choices empowers children to make smart food choices.”

More than 31 million children eat a federally funded school lunch each day through the National School Lunch Program. On average, each lunch is budgeted at 90 cents, which means schools rely on mostly frozen, highly processed, packaged foods.

And with no national standardized limits on sugar, artificial colors, flavors or preservatives, it’s common to find hamburgers, chicken nuggets, French fries, chocolate milk and corn dogs on typical school lunch menus. And we wonder why America’s kids are struggling with their weight...

Photo: Ted Major

There’s always a chance that dry pet food and treats may be contaminated with salmonella, so it’s particularly important to keep infants and toddlers away from them.

In fact, Procter & Gamble has expanded its recent recall of Iams veterinary and Eukanuba specialized dry pet foods because they may be contaminated.

More than 23,000 tons of dry dog and cat food were recalled during several salmonella outbreaks between 2006 and 2008, with one manufacturer closing its plant permanently.

During this time, 79 human contamination cases in 21 states were identified—48% of which involved children 2 and younger. More individuals may have become ill but failed to report it, according to a study released Monday in the journal Pediatrics. Illness was primarily associated with feeding pets in the kitchen (as opposed to kids putting pet food in their mouths).

The U.S. Food and Drug Administration offers the following suggestions:

Buying

• Purchase products in good condition, with no signs of package damage (dents or tears).

Preparation 

• Wash hands with hot water and soap—for at least 20 seconds—after handling dry pet foods and treats.
• Wash hands before preparing food and eating.
• Keep infants and toddlers away from pets’ feeding areas. Don’t allow them to touch or eat pet food.
• Wash pet food bowls, dishes and scooping utensils with soap and hot water after each use.
• Don’t use your pet’s feeding bowl as a scooping utensil. Use a clean, dedicated scoop or spoon.
• Dispose of old or spoiled pet food products in a safe manner (i.e., in a securely tied plastic bag to be placed in a covered trash receptacle).

Storage

• Promptly refrigerate or discard any unused, leftover wet pet food. Your refrigerator should be set at 40º F.
• Dry products should be stored in a cool, dry place (less than 80º F).
• If possible, store dry pet food in its original bag inside a clean, dedicated container with a lid, keeping the top of the bag folded closed.
• Keep pets away from food storage and preparation areas.
• Keep pets away from garbage and household trash.

Convincing children to eat their veggies can be challenging, so Chicago-based registered dietitian Jodie Shield encourages parents to get creative. 

Tell your kids to play with their food, urges Shield, coauthor of The American Dietetic Association Guide to Healthy Eating for Kids. 

You can combine snack time with playtime by creating veggie critters as afterschool treats. 

Here’s what you’ll need to make an organic Cauliflower Caterpillar:

1 packet ranch dressing mix
2 tubs (8 oz. each) reduced-fat cream cheese
1 head cauliflower, cut into florets
1 unpeeled cucumber, sliced thinly
1 carrot, shredded
Asparagus tips
Red bell pepper, cut into small, triangular pieces

1. Add the dressing mix to the cream cheese. Stir until well combined to create “glue.”
2. Create the caterpillar’s body by placing 3 cauliflower florets on a plate and gluing cucumber slices between them .
3. Attach shredded carrots for legs and asparagus for antennae.
4. Glue pepper triangles to caterpillar’s head to create eyes.
5. Use remaining “glue” for dipping, and store leftovers in the refrigerator.

Photo courtesy of Hidden Valley