Students make push for lunch changes

When school began in September, students across the country had to adjust to more than just new classes and teachers. There were also major changes in school lunches, the result of updated federal guidelines that aim to make school meals healthier, with less fat, sodium and calories.

Right off the bat, many students at Prior Lake High School weren't happy with the offerings, said junior Alex Schult and senior Corrina Marie Swiggum.

"We were both realizing how 'off' the lunch was on the first day of school," said Swiggum.

Their concerns: Too-small portions, with too few calories and not enough protein to sustain active students. While the items offered — chicken nuggets, chicken patties, stuffed-crust pizza sticks — met regulations, some weren't particularly tasty or even very healthy, Swiggum said.

In mid-September, about 600 high school students signed a petition asking for improvement, said Principal Dave Lund.

Separately from the petition, Swiggum and Schult took a proactive approach, meeting with Lund to make their case. They arrived with research about the new regulations and an article about Wayzata High School's decision to opt out of the federal lunch program last year.

Wayzata cited concerns similar to those of Prior Lake students: that portion size and calories weren't meeting their needs.

Adam Simmons, the school's nutrition director, said he was glad the students came forward. He was already frustrated with some aspects of the new guidelines.

"I think they've just overstepped their bounds," he said of the U.S. Department of Agriculture.

"A lot of the stuff (the students) complained about was stuff we can't change," he said. But "some other stuff we can work on."

The students' activism has already resulted in some action. Simmons made a presentation to the school board about the lunch program and new rules in mid-September.

He's starting committees of parents and students to weigh in on menus and visit nearby high schools, like Wayzata and Eden Prairie, to try their lunches.

"The flavor is starting to get there," added Schult, a competitive alpine skier.

New offerings include more international choices, like Asian and Mexican dishes, as well as homestyle meals such as baked pork or hot dish, he said.

Finally, the school is revamping the serving area's layout, giving it "more of a retail look," Simmons said.

The committees will gather information and present their findings to the school board before the third quarter begins in February. The goal is to make whatever changes they can while staying within guidelines, said Kristi Mussman, the district communications director.

American school lunches have been gradually transforming since 2012, the year the federal law took effect. That law was part of an effort to combat high rates of childhood obesity in the U.S.

The changes have been controversial nationally, with some districts complaining about the high cost of having all students take fruits and vegetables every day, and others saying the rules are too strict and complicated.

Simmons agreed that the regulations are cumbersome. For instance, he had to "yell and scream at the USDA" to obtain an exemption to serve a fruit and yogurt smoothie, he said.

The School Nutrition Association, which initially helped lobby for the changes, still supports the regulations. But last year, the group called for more flexibility in implementation.

In 49 states, school lunch participation is down. That means some districts are struggling with less revenue, the School Nutrition Association says.

Mary Fish, Minnesota School Nutrition Association president and a cafeteria supervisor at an elementary school in the Anoka-Hennepin district, said implementing the latest guidelines is "going OK. The participation is down some, but I believe it will come back up."

Swiggum, who participates in martial arts after school, said that as a result, athletes have to "chow down on junk food" before practice because they're still hungry.

"At that point, it becomes very unhealthy," she said, noting that eating junk food defeats the whole purpose of the guidelines.

But Fish said some students might need to bring snacks from home or eat a big breakfast. "Our meals aren't made to do their whole nutrition for the day," she said.

Getting used to the guidelines will take time, since many of the foods are new to students. Districts are working hard to make school lunch palatable to kids, she added.

But Simmons, who thinks the high school could afford to opt out of the federal lunch program, is still hoping for less regulation.