School lunch in New York City: setting trends in feeding children

Food and Nutrition, April, 1988 by Lonnie Pidel

Latch Key is targeted to the city's neediest children. "Districts that participate are poverty level," says MacDonald. "We won't go into a district if

the income bracket is high." Extra care given to special needs

Special needs children also present a unique challenge for school food services.

"About 5 or 6 years ago, we got an influx of special education students with a wide range of special needs and problems. In addition to behavioral and physical problems, some also had chewing problems," says Diane Jones, supervisor of special education.

"We found we often needed to modify the texture of the food to meet specific needs, so the first thing we did was equip kitchens with food processors."

Menu changes and food substitutions have also been needed. "For example," says Jones, "because we have students with lactose intolerance, we needed to find another source of calcium through food items other than milk.

"Perhaps our most important concern, though, is the quality of life for these children. To the extent possible, we try to teach them through the foods we serve. We feel that the special needs child is entitled to an enjoyable meal just the same as any other child." Concern for students central to program

Concern for children's needs and likes is central to New York City's school food service program and a big reason for its popularity. Schools learn about student preferences in a variety of ways, including a high school elective course, called Marketing Inc., which involves students in school food service and gives them valuable experience at the same time.

According to Mary Ellen McGarry, special projects coordinator, "Marketing Inc. allows students to learn important marketing skills in the classroom that can be used directly in their own cafeterias.

"Each student gets hands-on experience in areas such as menu planning, inventory, pricing, advertising, and sales. We've developed an entire curriculum package, including texts and workbooks, as well as Marketing Inc. posters and brochures to recruit the students.

"Any student who successfully completes the course and graduates from high school is offered a job with us. Approximately 15 of our students currently work for school food services and will be transferred into the field as school lunch helpers," McGarry says.

"The course has been a tremendous success. Last year it was piloted in 22 high schools. This year we're adding about 10 new schools to that list."

A recent New York Times editorial cited Marketing Inc. in a long list of the Office of School Food and Nutrition Services achievements. School food services administrator Kevin Gill received high praise in the editorial, which called Marketing I"contribution to students' health, education, and welfare."

New York City may be known as a tough place to make it, but the city's school food service department is working hard to make a difference.

For more information, contact;

Mary Ellen McGarry

Special Projects Coordinator

Office of School Food and