U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. visited Cunningham Elementary in Southwest Austin on Feb. 27 to observe Austin ISD‘s school nutrition program.
Kennedy’s visit comes weeks after the Trump administration released new U.S. dietary guidelines with an added emphasis on protein and avoiding highly processed foods. AISD’s school nutrition department has garnered national attention for serving scratch-made dishes free from additives.
“We believe in feeding kids real, whole food,” said Ryan Mikolaycik, AISD executive director of food service and warehouse. “We believe in having ingredient labels you can read. We want to get rid of unnecessary flavors and dyes and other added ingredients to really focus on nutritious food.”
The update
The new federal dietary guidelines, released in January, prioritize protein, dairy and healthy fats while avoiding highly processed foods, sugars and refined carbohydrates, according to the U.S. Department of Health and Human Services.
AISD is “already pretty aligned” with the new standards and doesn’t anticipate needing to make any sweeping changes, AISD Executive Chef Diane Grodek said. The district may offer larger protein servings for students if additional funding is provided, Mikolaycik said.
“We need a voice to lift up school nutrition,” Mikolaycik said about Kennedy visiting the district. “We need a champion to elevate what we’re doing, understand the true cost of what we’re doing and to invest into us.”
U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. spoke with Austin ISD staff about the district’s school meal offerings Feb. 27. (Chloe Young/Community Impact)Something to note
Some health experts and organizations have raised concerns about the new dietary guidelines overemphasizing protein, including the American Heart Association.
“We are concerned that recommendations regarding salt seasoning and red meat consumption could inadvertently lead consumers to exceed recommended limits for sodium and saturated fats, which are primary drivers of cardiovascular disease,” a statement from the AHA reads.
A closer look
AISD serves over 10 million school meals annually across 115 campuses with a staff of more than 550 kitchen employees. As the district’s executive chef, Grodek develops recipes featuring scratch-prepared entrees, global flavors and healthy versions of students favorite dishes, an AISD spokesperson said.
Students are encouraged to self-serve themselves fruits and vegetables, empowering them to choose and try new foods, Mikolaycik said. Meals featuring international dishes like falafel have been particularly popular among certain campuses and student groups, Grodek said.
The district aims to invest in the local economy by sourcing many of its ingredients from local producers in Austin, Kyle and Spicewood, AISD officials said.
Stay tuned
The U.S. Department of Agriculture will eventually develop new school nutrition requirements based on the updated dietary guidelines, which could take a couple years, AISD officials said.
Going forward, Grodek said she would like to begin serving AISD students soup and restaurant-style breakfasts, including omelettes, biscuits, potatoes, eggs and bacon.
