PREMIUM MEALS OFFERED AT PARKVIEW & HIGH SCHOOL

On Fridays, Parkview Middle and Ashwaubenon High Schools will see a Premium Meal (PM) lunch option.  This meal, made with hearty, healthier ingredients, expands on entree choices for students and staff.

All grades 6 - 12 students, even those on subsidized meal programs, now can purchase a Premium Meal for $2.50.  Examples of the wider and better selection of entrees include the following:

• Potato Bar - choice of toppings including meat, vegetables, sauces
• Made on demand Grilled Sandwich - choice of Turkey BLT or Turkey Reuben
• Stir Fry Bar - choice of meat, rice, vegetables
• Bread Bowl Salads - choice of meat with assorted toppings
• Pasta Bar - choice of pasta, sauce, meat
• Fish Platter - baked fish, low fat cole slaw, whole grain dinner roll

2010 DIETARY GUIDELINES per USDA

Following the recommendations of the new USDA Dietary Guidelines can be done in ways that still let you eat your favorite foods.  A "toal diet" weight management approach, that places a greater emphasis on the overall pattern of foods you eat and relies less on strategies like only counting calories, will assist in long term success.  The 2010 Dietary Guidelines recommend encouraging people to eat more of some foods and less of others.  The Dietary Guidelines encourage Americans to:

Recommendations of the 2010 Dietary Guidelines on consumption of sodium and fats are of particular concern because of their links to serious health conditions such as heart disease and hypertension.

Sodium

The Dietary Guidelines maintain their previous recommendation of no more than 2,300 milligrams of sodium, about 1 teaspoon of salt, for most people, but now recommend reducing daily consumption of sodium to 1,500 milligrams, about 2/3 of a teaspoon of salt.

This recommendation is sodium will require a gradual approcah to changing consumers' dietary choices along with reformulation of food products.  The ways people can meet the recommendations include:

• Prepare food using little salt or fewer high-sodium ingredients.  For example, skip using salt in cooking pasta, rice, cereals and vegetables.
• Taste food before salting it. Lightly salt food only as needed, not as a habit.
• Eat fresh fruits and vegetables, which are naturally low in sodium.
• Use herbs, spice rubs and fruit juices in cooking in place of salt.
• Check food labels comparing like items and choose lower sodium foods.  Also watch for terms like "low sodium," "sodium-free" and "no added salt."
• Eat fresh, lean meats, poultry, fish, dry and fresh beans and peas, unsalted nuts and eggs, all of which contain less sodium. 

Fat

The Dietary Guidelines recommend people consume less than 10% of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids.  For optimal health, most people should reduce their intake of solid fats, which are high in trans fats and saturated fats and low in polyunsaturated and monounsatured fats.  Solid fats are found in fatty animal-based foods such as well-marbled meat, poultry skin, bacon, sausage, butter and whole milk products or foods made with vegetables oils that have been partially hydrogentated, such as cookies, donuts, pastries and crackers.

In place of solid fats, most fats in the diet should be polyunsaturated or monounsaturated, such as liquid vegetables oils like canola, olive, peanut and soybean and high-fat plant-based foods like nuts, seeds, olives and avocados.  Eating plans should also include foods containing omega-3 polyunsaturated fatty acids.  Omega-3s are found in seafood.  The new Guidelines encourage Americans to consume at least 8 ounces of seafood each week.

First Lady unveils tougher nutrition standards for school meals 01/25/12 article.