Green Bay lunches 'awesome,' says director Green Bay Area Public School District Food Service Center workers package next day elementary school lunches (photo by H. Marc Larson). Incorporating health items and education is the key By Sarah Riley News-Chronicle After they toured the Green Bay School District's Food Service Center on Tuesday, Fort Howard Elementary School students snacked on shaved turkey sandwiches on whole-wheat rolls, carrots, pretzels and a fruit-based snack bar washed down with milk. Their prepackaged meals had all four traditional food groups and helped them reach the goal of five servings of fruits and vegetables a day. While the meals looked like a cute picnic lunch, they actually were part of an extensive plan to help Green Bay kids eat healthier. "We've been putting this together for a long time," said Food Service director Sue Baier. The district has taken new regulations and nutritional requirements seriously, she says. It even has hired a full-time registered dietitian. The school district revamped its food service program to incorporate healthier items for the younger kids and to give older students more choices than pizza or nachos. In middle schools, their efforts have seen 120 more students a day buying lunches. The 35-school district has incorporated healthier foods into the options, as well as an education program so students learn how to make better choices, Baier said. The elementary school children get packs of fun foods and vegetables, each chosen for balance and nutritional value. In middle schools, where students are first able to make decisions about their lunches, the district has incorporated some of the popular a la carte items - like cookies and nachos - right into the lunch line. There are standard dishes, plus unlimited fruits and vegetables, but students can choose to have a cookie or reduced-fat chips if the items strike their fancy. "You can't deny the kids everything," Baier said. "All foods can fit, but you need to have education." Baier said the district is trying to make even the items perceived as junk food healthier. They're offering Subway-like sandwich stations, taco bars and lower-fat "smart pizzas." For the picky high school students, the district is trying to cater its selection to what the teenagers pick up when they're off campus. They still can choose a la carte items because the program needs to be self-sufficient and make money. Education programs for the students conducted by Prevea Clinic, students at the University of Wisconsin-Green Bay and the UW-Extension are targeted toward fourth- and fifth-graders. Even the Food Service staff is getting into the action. They've put together their own wellness challenge and wear pedometers to determine how much they walk in a day. Staffers can earn points for their dedication and enter their name to win Shania Twain tickets. "We're really gung-ho," Baier said. They think the education is working, in addition to the quality foods they're getting from the state. Baier, who served on the state commodity board, said she can get "awesome" fresh foods for the lunches. The eggs products, meats for sandwiches and fresh produce are especially good, she said. The district can order the foods it wants to incorporate into meals. "I don't believe that's the way it is anymore," Baier said about the bad rap school lunches used to have. "I think Wisconsin is really doing well right now."