Dover Public School District is trying a new method to communicate positive school food initiatives. UNH Nutritional Science Field Experience student, Erica Siver researches, writes and submits her column titled Monthly Munch to all district school newsletters–most are online editions. The district also posts Erica’s work on the district site and Edline, a parental resource.
by Erica Siver
Dover school food launches forward. The spork is out as dark leafy greens are in! A superior utensil, the fork, is a much needed vessel to get heftier lettuce from plate to mouth. One of our heroic UNH Nutritional Science Field Experience students has been in the trenches with cafe staff, working in unison to assemble a salad bar offered weekly for lunch at Dover High School. The salad excursion will offer healthful greens like spinach, many different vegetable and bean options and a yogurt bar with granola and fruit toppings. The salad bar will be open every Friday. Food service already has a wrap-style bar in place every Thursday and the salad bar is an extension of an ongoing attempt to offer less processed school food. And of note, all schools will be switching to ‘green’ trays and dishes in the next month. The trays are compostable and recyclable. Mark Covell, Food Service Director, is currently applying through the State to institute three after school snack programs. The snacks will be provided to the 21st CCLC Program at Woodman Park Elementary school afternoon program, the General Education Development Options Program at the McConnell Center and the after school program located at the Seymour Osman Community Center. In total it will provide healthy snacks such as fresh fruits and vegetables, 100% juice products, milk, whole grain crackers and breads for approximately 150 students if approved by the State. Check back next month for more nutritious tidbits.