The School Nutrition trends report research has been published! School Nutrition Association’s 2019 School Nutrition Trends Report summarizes findings from a survey representing over 800 unique districts from all SNA regions in May and June, 2019. The School Nutrition Trends Report has been conducted by the School Nutrition Association every year since 1998! The research is used to highlight the most important “hot” trends that affect schools nationwide.
While partnering with our friends at Live From My Desk with Stefanie and Amanda to discuss back-to-school trends for peanuts in K-12 and new peanut recipes, we were captivated by chef Amanda’s enthusiasm for peanut butter. In this Q&A conducted by Sherry Coleman Collins, registered dietitian and @PeanutRD, Amanda shares why she’s peanut butter’s biggest fan and exciting ways that peanuts can be incorporated into school meals.
There’s a common saying in school nutrition that a food is not nutritious if kids don’t eat it. Peanuts not only provide more plant-based protein than any other nut (7 grams per serving), they also may make other healthy foods, like whole-grains and vegetables, more appealing to kids.
Kids love the great taste of peanut butter, and school nutrition professionals love the protein and other key nutrients of this American staple. Some schools, however, struggle with managing peanut products due to concerns about food allergies. Others are unsure of how to use peanut butter as an ingredient in meals beyond the typical PB&J. We sat down with two experts in K-12 school nutrition to get their insights on the importance of peanut butter in nutrition programs, advice on managing food allergies, and culinary tips to elevate school meals with peanut butter.
More than 98 percent of school-age children can enjoy peanuts without any issue and food allergies can be safely managed in schools while still making them available to non-allergic students.
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