The Independent-News, Volume 122, Number 22, Walkerton, St. Joseph County, 10 October 1996 — Page 13

MB 50 YEARS — g ft? I TO Ftmi V -^sj NOURISHING minds & Sjfe|l BODIES | The American School Food Service Association (ASFSA) is the only organization devoted exclusively to protecting and enhancing children’s health and well-being through nutritious foodservice programs and sound nutrition education in public and nonprofit private schools. ASFSA was founded in 1946, the year the National School Lunch , Act became law. With more than 65,000 members (state, city and district foodservice directors, managers and others involved in school foodservice programs), ASFSA has played an integral role in shaping the country’s child nutrition policies and assuring continued funding for child nutrition programs. The National School Lunch Act, dedicated to the health and well-being of all children, was signed into law in 1946. Its enactment was one of the first actions taken by Congress after World War II because of the large number of military recruits who failed physicals due to nutritionrelated problems. ASFSA’s School Food Service Foundation was established in 1964 as a nonprofit entity focusing on child nutrition research, public education on child nutrition and foodservice and the professional development of school foodservice personnel. National School Lunch Week was established in 1963 by a proclamation from President John F. Kennedy. Kennedy wrote “I called upon the people of the United States to observe. . . National School Lunch Week, with ceremonies and activities designed to increase public understanding and awareness of the significance of the school lunch program to the child, to the home, to the farm, to industry and to the Nation.” The 1969 White House Conference on Food Nutrition and Health led to the expansion of child nutrition programs and the enactment of the free and reduced-price school lunch program for low-income students. In 1975, Congress permanently authorized the School Breakfast Program. School foodservice provides breakfast and lunch meals to 92 percent of the nation’s school-aged children. The National School Lunch and Breakfast programs reach approximately 93,000 schools nationwide, serving six million breakfasts and 26 million lunches daily. Menu From Feb. 3-7, 1946 Monday-Italian spaghetti, string beans, fruit cup, apple and raisin pudding, milk. Tuesday-Hot hamburg on a roll, sliced tomato, fruit gelatin, pumpkin pie, milk. Wednesday-Creamed ham on corn bread, fresh cooked vegetable salad, cherry whip, milk. Thursday-Cheese and pimento sandwich, onion soup, jellied cranberry salad, steamed chocolate pudding with foamy sauce, milk. Friday-Haddock fillet, cooked peas, bran muffin, grapefruit sections, milk. Menu From Oct. 1-5, 1962 Monday-Steamed frankfurter, parsley potato, sauerkraut, rye bread and butter, frosted cake, milk. Tuesday-Shephard’s pie, french bread with butter, cantaloupe wedge, milk.

Wednesday-Oven-baked chicken, glazed sweet potatoes, buttered peas, roll and butter, peanut butter cookie, milk. Thursday-Baked ham, potatoes au gratin, 7-minute cabbage, roll and butter, fresh grapes, milk. Friday-Corn chowder, toasted cheese sandwich, tossed salad, fruited gelatin, milk. For 50-years the members of the American School Food Service Association have been providing nutritious meals to children in elementary, middle and secondary schools across the country. While tastes change, the challenge of providing nutritious meals that kids will eat is constant. The ‘‘lndependent News” salutes all of those who have served in the foodservice business at our area schools over the years for a much needed profession and at times probably a thankless job.

SCHOOLMENU^

OCTOBER 14-18 UREY MIDDLE SCHOOL MONDAY Mexican pizza Corn Salad Grapes Rice krispy square Milk TUESDAY Chicken drumstick Mashed potatoes with gravy Hot rolls Broccoli Milk WEDNESDAY Turkey subs Lettuce and tomato Green beans Tri taters Watermelon/cantaloupe Sherbert Milk THURSDAY Pasta with meat sauce Garlic toast Tossed salad Peaches Milk FRIDAY Hot dog or chili dog French fries California blend Applesauce Brownie Milk OREGON-DAVIS SCHOOLS MONDAY Grilled chicken patty sandwich Mixed fruit California blend Sweet potato bread Milk TUESDAY Shaved ham sandwich Pasta salad with French dressing grapes Peas Milk WEDNESDAY Turkey sub with cheese, lettuce and tomato Corn Rice krispie treat Milk THURSDAY Ravioli Garlic toast Italian vegetables Raspberry juice bar Crackers Milk FRIDAY Chicken wings and drumsticks Mashed potatoes Green beans Peaches

OCTOBER 10, 1996 — INDEPENDENT NEWS —

Bread Milk

NORTH LIBERTY ELEMENTARY MONDAY Hamburgers French fries Winter blend Fruit Milk TUESDAY Chicken fajita Lettuce and tomato Corn Fruit Chocolate milk WEDNESDAY Turkey gravy Mashed potato Buttered peas Roll Oranges Milk Grandparents-1-2 THURSDAY Chicken nuggets Mashed potato and gravy Glazed carrots Wheat bread Cinnamon apple Chocolate milk Grandparents-3-4 FRIDAY Scalloped potato and ham Green beans Muffin Mixed fruit Muffin Grandparents-5-6 JOHN GLENN HIGH SCHOOL MONDAY Hot dog Chili dog Salad bar Peanut butter/jelly French fries California blend Rice Krispie square TUESDAY Mexican pizza Reuben sandwich Salad bar Peanut butter/jelly Baked beans Hard pretzel Grapes Biscuit WEDNESDAY Biscuits & gravy Caboose (sandwich) Salad bar Peanut butter/jelly Crispy cubes Peas Apple crisp THURSDAY Shaved turkey Potato bar Chef salad Peanut butter/jelly Twister fries Corn Brownies FRIDAY

Mostaccioli with meat sauce Salmon patties Chef salad Peanut butter/jelly Lettuce salad Garlic bread peaches

WALKERTON ELEMENTARY MONDAY Hot dog-chili dog Corn Baked beans Apple crisp Milk Or sack lunch TUESDAY Chicken nuggets Mashed potatoes Hot roll Fruit Milk or sack lunch WEDNESDAY Mastoccioli Tossed salad Garlic bread Fruit Milk Or sack lunch THURSDAY Chicken drumstick Baked potato Broccoli Jello Bread and butter Milk Or sack lunch FRIDAY Shaved turkey on bun Veggies & dip Tri tater Fruit Milk No sack lunch ST. PATRICK SCHOOL MONDAY Columbus Day Sloppy joes French fries Fruit Milk TUESDAY Pig in a blanket Baked beans Carrot sticks Fruit Milk WEDNESDAY Spaghetti Green beans Garlic toast Milk THURSDAY Chicken fried beef patty Mashed potatoes Peas Coffeecake Milk FRIDAY Toasted cheese sandwich Tomato soup Tossed salad Peanut butter and celery Fruit Milk

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