We must continue to improve the quality of school nutrition in California

Garden bed with fresh lettuce at San Luis Coastal Unified School District
Fresh greens in the third grade bed at a school in San Luis Coastal Unified School District.
Courtesy: San Luis Coastal Unified School District

California families straining to stretch their food dollars were dealt a major blow in March when the federal government announced it would end the boost to SNAP benefits (formerly known as food stamps) provided during the Covid-19 pandemic. Unfortunately, the tighter the squeeze on families’ budgets, the harder it is for parents to feed their kids fresh and nutritious food at home, rather than ultraprocessed foods loaded with added sugar and salt.

As a doctor serving Los Angeles families for the last three decades and a nutrition director for a central coast school district, we see the squeeze on families’ food budgets from two different perspectives, but we share a common view: Improving the nutritional content of school meals is essential to children’s brain and body health.

California would be the first state in the nation to adopt a firm, science-based standard governing the amount of added sugar and salt allowed in school meals. State leaders can ensure that every student has the fresh, nutrient-dense food they need to thrive by passing  Senate Bill 348. Introduced by state Sen. Nancy Skinner, D-Berkeley, it builds on the state’s landmark universal school meal policy, which guarantees two free school meals per day for all students, by providing more fresh, scratch-made meals that contain less added sugar and salt.

The average American child consumes roughly 19 teaspoons of added sugar per day, which is more than three times the amount pediatricians recommend. Sodium isn’t far behind, with children consuming nearly double the doctor-recommended salt serving per day. Diets so high in added sugar and salt increase the risk of contracting diseases like diabetes, hypertension and stroke.

In Dr. Lena AlSarraf’s clinic, which serves some of the most underresourced neighborhoods in Los Angeles, it is evident how a lack of access to nutritious, fresh food can derail a young child’s health. She has noticed a new and alarming trend among younger patients who are presenting with obesity, including Type 2 diabetes in a patient as young as 12, and hypertension in a child as young as 3.

Giving kids a better chance at lifelong health and developing strong, healthy minds begins with making sure they have nutritious food choices in school cafeterias. Studies show that access to high-quality meals at school is also linked with improved academic performance — including benefits to memory and concentration.

Shifting away from highly processed foods packed with added sugar and salt and moving toward foods made with fresh ingredients won’t be as easy as reheating processed food, but it is possible. More important, it’s an opportunity for schools to nurture healthy habits that support classroom success and lead to lifelong health.

Erin Primer has led her school district’s transition to healthier, fresh-grown meals that meet doctor-recommended levels of added sugar and salt. Sourcing farm-fresh, locally grown ingredients from 30 local farms and vendors has given students the opportunity to choose better brain fuel in the cafeteria. The proof is on the school lunch tray: Student participation in school meals has increased by 52% since Primer revamped the school menu and California kicked off its universal school meal program.

Just as important, students love their new, healthier choices, including a low-sugar chocolate muffin Primer created together with a local bakery. Compared with the cakelike muffins the school served in the past, this new version eliminates 15 pounds of sugar from students’ diets every year and is one example of how food can have less sugar and salt and still be delicious.

Kids’ health and education shouldn’t suffer just because their families are struggling to afford nutritious meals. By setting science-based standards for added sugar and salt in school meals, we can make sure every student has access to meals that support their overall health and success in the classroom.

California legislators should join hundreds of organizations including farmers, pediatricians and public health experts in supporting SB 348.

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Erin Primer is the food and nutrition services director at San Luis Coastal Unified School District. Dr. Lena AlSarraf is an osteopathic physician and general practitioner in Los Angeles.

The opinions expressed in this commentary represent those of the authors. EdSource welcomes commentaries representing diverse points of view. If you would like to submit a commentary, please review our guidelines and contact us.

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