Remember how simple school lunches used to be? You'd have
something from every major food group, run around the playground
for a while, and you looked and felt fine. But today it's not so
simple. Schools are actually feeding the American crisis of
childhood obesity and malnutrition. Most cafeterias serve a
veritable buffet of processed, fried, and sugary foods, and
although many schools have attempted to improve, they are still not
measuring up: 78 percent of the school lunch programs in America do
not meet the USDA's nutritional guidelines.
Chef Ann Cooper has emerged as one of the nation's most
influential and most respected advocates for changing how our kids
eat. In fact, she is something of a renegade lunch lady, minus the
hairnet and scooper of mashed potatoes. Ann has worked to transform
cafeterias into culinary classrooms. In "Lunch Lessons," she and
Lisa Holmes spell out how parents and school employees can help
instill healthy habits in children.
They explain the basics of good childhood nutrition and suggest
dozens of tasty, home-tested recipes for breakfast, lunch, and
snacks. The pages are also packed with recommendations on how to
eliminate potential hazards from the home, bring gardening and
composting into daily life, and how to support businesses that
provide local, organic food.
Yet learning about nutrition and changing the way you run your
home will not cure the plague of obesity and poor health for this
generation of children. Only parental activism can spark widespread
change. With inspirational examples and analysis, "Lunch Lessons"
is more than just a recipe book it gives readers the tools to
transform the way children everywhere interact with food.
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