►
Description
Jodi speaks with Dr. Katie Wilson, SNS, U.S. Department of Agriculture
A
Hi
I'm
Jodie
Russi,
the
host
for
food
for
thought,
and
thanks
for
watching
today,
I'm
joined
by
dr.
katie
wilson
from
the
united
states
department
of
agriculture.
Katie
is
the
deputy
undersecretary
for
the
food
nutrition
and
Consumer
Services
Division
welcome,
Katie
to
or
dr.
Wilson
to
food
for
thought,
Thank,
You,
Jody
I'm
glad
to
be
here.
Can
you
tell
the
viewers
a
little
bit
about
yourself,
dr.
Wilson
and
your
role
you
play
at
united
states
department
of
agriculture,
sure.
B
My
whole
career
has
been
in
school
nutrition
and
so
in
the
state
of
wisconsin,
I
was
a
school
nutrition
director.
Maya
degrees
have
been
in
nutrition
and
food
service
management,
so
that
was
sort
of
the
field
that
I
followed.
But
I
was
a
school
nutrition
director
for
about
23
years
and
then
went
on
to
become
the
executive
director
at
the
National
Food
Service
Management
Institute,
which
is
really
the
training
arm
for
USDA
for
school
nutrition
employees
nationwide.
B
So
we
provide
all
sorts
of
training
nationwide
free
of
cost
to
the
school
Trish
employees,
and
then
I
was
asked
in
May
privilege
to
be
appointed
to
the
deputy
under
secretary
position
in
the
Obama
administration
at
USDA,
and
in
that
position
we
really
oversee
15
different
nutrition
programs
that
cover
all
aspects
of
life
from
birth
to
two
elderly
and
really
it's
to
ensure
that
the
American
public
has
both
health
healthy,
safe
and
good
access
to
food.
And
so
those
are
the
programs
that
we
oversee
pretty
much
nationwide
into
all
aspects
of
people's
lifestyles.
Well,.
A
It
is
our
honor
and
privilege
to
have
you
with
us
in
in
arundel,
county
and
I
feel
that
I
have
a
special
tie
to
you,
because
we
for
years
when
you
were
in
your
role
as
a
director
as
a
food
service
director,
we
were
able
to
meet
and
I.
Think
I
was
new
in
my
role:
I
understood
the
nutrition
and
the
components
of
all
of
the
programs
that
we
offer,
but
I
was
like
blue
ash.
I
was
worried.
What's
the
next
step,
how
do
we
move
forward?
A
I
have
seen
so
many
great
changes
that
have
happened
through
USDA
and
all
the
programs
that
they
offer
in
here
in
Anne,
Arundel
County,
you
know,
can
you
share
what
the
viewers
a
little
bit
about
when
you
were
in
your
role
like
I
was
or
like
I
am
right
now
you
know
what
changes
have
you
really
seen
I've
seen
many?
So
can
you
share
a
little
bit
of
those
changes
that
you've
witnessed
over
these
past
20
years?
Sure.
B
You
know
in
the
late
80s
or
90s
it
was
school.
Nutrition
was
if
he
kept
everybody
happy.
That
was
exactly
what
the
school
district
wanted.
You
to
do
portion
size
wasn't
a
big
issue.
Although
the
US
state
always
had
a
meal
pattern
with
portion
control,
it
had
the
nutritional
quality
of
the
meal,
but
it
wasn't
quite
as
much
of
an
issue
because
we
really
didn't
connect
nutrition
with
education
and
learning
as
much
as
we
do
now,
and
so
really,
over
the
years,
I
have
seen
an
improvement
in
the
quality
of
the
meal.
B
You
know
real
a
consciousness
effort
to
make
sure
that
it's
quality,
not
just
quantity.
We
really
want
to
also
educate
students
and
parents
what
a
meal
looks
like,
and
so
we
incorporate
the
dietary
guidelines
for
americans
into
the
meal
pattern.
Now
and
if
you
look
at
the
new
my
plate,
icon,
it
shows
a
plate
and
it
shows
sort
of
fill
it
half
with
fruits
and
vegetables.
So
that's
what
we're
trying
to
do
in
the
school
nutrition
program
as
well.
B
So
over
the
years,
we've
sort
of
continued
to
watch
the
science
and
learn
from
the
science
and
as
that
science
of
nutrition
changes
is
youthful.
Well,
no,
it
changes
on
a
regular
basis,
in
particular,
because
it's
a
relatively
new
topic
in
an
eel
field
to
be
studying
in,
but
we
really
look
at
that
field
of
science.
What
do
the
dietary
guidelines
for
americans
recommend
and
then
we
incorporate
they
incorporate
that
into
the
school
meal
program?
Now?
That
being
said,
we
also
have
to
help
educate
the
students.
B
A
Hi
welcome
to
change,
I
think
the
change
was
so
important
and
I
love
the
fact
we
always
say
we
create
a
healthy
student
which
then
we
can
create
the
whole
healthy
school
environment,
and
we
really
do
cultivate
communities
of
wellness
because
we
know
our
children
go
home
and
they
talk
about
the
hydroponic
arugula
that
they
just
had
for
a
tasting
of
the
rainbow
or
all
the
unlimited
fruits
and
vegetables
that
we
provide.
And
it's
interesting
when
I
first
started
introducing
some
of
these
items.
A
There
was
hesitation-
and
we
said
it
takes
a
few
times
the
students
not
going
to
try
butternut
squash
the
first
time
and
say
that
was
the
best
vegetable
they
ever
had.
Some
do,
and
we
love
that
you
know
we
welcome
that,
but
it
is
interesting
how
it
takes
time
to
really
educate
them,
and
we
feel
we're
part
of
that
education
every
day.
You
know.
B
I
completely
agree
with
you,
I
think
we
also
have
to
go
back
to
teaching
students
where
food
comes
from
many
cases,
students
haven't
been
exposed
to
the
farm
or
to
a
garden
where
that
food
comes
from
and
I
think.
When
kids
understand
that
process,
they
definitely
are
more
willing
to
try.
We
know
some
research
shows
that
anywhere
from
10
to
15
times,
children
have
to
be
exposed
to
something
in
order
to
try
it,
and
I
also
think
its
role
modeling
when
adults
say
wow,
let's
try
this.
B
A
It's
funny
that
you
say
the
role
modeling,
because
we
say
in
nutrition
services,
all
our
staff
each
and
every
day
should
have
their
you
know
have
their
lunch
have
eat
with
the
students.
You
know-
and
I
know
we're
going
to
do
that
today,
but
take
every
opportunity
to
show
the
students
how
important
it
is
and
in
Anne
Arundel
County.
We
offer
breakfast
in
all
of
our
schools,
but
over
60
schools
have
breakfast
in
the
classroom
and
that
teacher
is
able
to
eat
with
their
students,
which
is
just
priceless
to
watch
that
in
action
it's
engaging.
A
They
talk
about
what
they
did
the
night
before
they
talked
about
homework
I
mean
there's
still,
students
that
are
doing
in
richmond
and
learning
and
worksheets
or
reading.
So
it's
just
really
a
wonderful
way
to
pull
the
classroom
together
and
to
be
able
to
look
at
that
teacher
as
the
role
model.
You
know.
B
A
So
there
on
time
and
they're
ready
to
learn,
we
always
say
they're,
fueled
and
ready
to
learn.
So
it
really
is.
I
love
to
see
that
are
here
that
you're
seeing
that
across
the
country,
because
I
know
we
really
do
empower
that
in
every
school.
If
you
know
every
teacher
really
engage
with
your
students,
have
them
start
fueled
and
ready
to
learn
for
the
whole
day?
We
don't
need
them
down
to
nurse
or
missing
school
or
just
not
interested
I
mean
our
nutrition
is
really
key
ingredient
to
their
educational
success.
Certainly.
B
Puts
the
two
together,
because
this
child
that
comes
into
the
school
building
and
it
sits
in
his
classroom
and
they're
hungry
all
they're
going
to
think
about
is
what
am
I
going
to
eat
next,
when
am
I
gonna
eat
next,
when
they've
had
something
nutritious
and
not
just
you
know
a
candy
or
something
on
the
way
to
school,
but
something
nutritious
they're
going
to
last
the
rest
of
the
morning
until
lunch
and
really
be
able
to
concentrate
and
put
work
effort
into
their
studies.
It's.
A
So
important,
can
we
talk
about
your
second
role,
that
you
mentioned
I'm
just
a
little
bit
about
yourself,
but
it
was
about
the
national
food
service
management
institute
or
now
it's
the
institute
of
child
nutrition
and
how
that's
the
education
piece
or
the
training
piece
for
USDA
I've
been
honored
to
be
invited
and
to
attend
the
Institute
and
to
be
able
to
really
capitalize
on
the
great
professional
development
that
was
offered.
We
now
have
professional
standards
in
place
for
all
of
our
nutrition
staff.
A
We
love
that
it's
there
were
able
to
showcase
a
monthly
morsel
I'm.
So
each
month
we
have
a
new
training
topic
with
our
staff,
and
it
really
just
empowers
them
to
to
make
the
right
decisions
with
their
students
and
to
be
able
to
further
train
their
students
for
healthy
choices
and
to
be
physically
active
and
to
move
more.
How
many
more
adults
in
the
day
can
really
have
that
same
message.
So
could
you
share
with
the
viewer,
because
somebody
watching
might
say
a
school
food
service,
cafeteria
employee
there?
A
B
You
know,
let's
start
again
back
when
I
first
started
in
my
career:
that's
exactly
what
it
was.
They
were
just
school
cooks
until
I
asked
the
question:
have
any
of
your
school
cooks
been
trained
in
food
safety
and
then
they
kind
of
people
kind
of
looked
at
me
and
thought?
Well?
What
do
you
mean?
Well,
they
have
an
access
to
all
the
people
in
your
community.
So
why?
Wouldn't
you
want
them
as
well
trained
in
food
safety
as
any
restaurant
you
attend,
and
so
training
is
really
one
of
my
passions.
B
I
think
it's
very
critical
for
school
nutrition
employees
to
be
well
trained
not
only
about
food
safety,
which
is
really
critical
for
the
health
and
well-being
of
your
community,
but
think
of
the
efficiency.
Think
of
the
effectiveness.
When
you
have
efficient
people
in
a
kitchen,
your
also
saving
money.
Those
people
don't
need
a
you
know:
extra
staff.
They
don't
do
overtime,
I
mean
you
really
get
more
efficient.
They
can
also
then
become
more
creative
as
well.
I
think
it
begins
to
empower
the
employees
and
they
feel
good
about
themselves
when
they're
being
educated.
B
Just
like
anybody
else
on
the
school
staff,
we
have
highly
educated
teachers,
we
have
custodians
that
need
to
be
educated
and
the
school
nutrition
staff
is
the
exact
same
way.
They
not
only
have
to
be
educated
on
how
to
prepare
that
food
well,
but
think
of
all
the
flavor
profiles,
reducing
sodium
encouraging
children
to
eat.
So
that's
a
coaching
skill.
All
of
those
skills
have
to
come
together,
much
less
working
together
as
a
team
to
become
very
efficient
and
produce
the
best
meal.
B
Once
that
meal
is
produced,
they
then
have
to
know
how
to
display
that
meal.
What
looks
good
we
eat
with
our
eyes?
So
how
should
I
put
this
food
out
so
that
it's
the
most
appealing
to
students,
so
they
want
to
try
that
butternut
squash
and
then
I'm
right
there
to
coach
them,
but
a
teachable
moment
if
they
ask
what
it
is
or
why
do
I
have
to
eat
something
orange.
Let's
have
a
teachable
moment.
That's
a
well-trained
nutrition
staff
and
it's.
A
So
nice
I
mean
you
just
touch
so
many
pieces
of
what
we
do
in
our
county.
We
love
the
fact
when
they
do
come
through
and
we
always
say
we're
nudging
them
to
make
all
those
right
choices
in
our
salad
bar
area
that
you
know
our
fresh
fruits
and
vegetables.
So
they
come
through.
They
select
their
protein.
It
is
the
proper
portion
size
we
make
sure
they're,
you
know
often
kids
will
stay
well.
I
would
like
two
or
three
of
those.
So
again
it's
a
teachable
moment.
A
No,
here's
the
correct
portion
size-
and
this
is
why
they
go
through
they
get
to
that
area
and
when
Wade
have
a
student,
that'll,
say
I,
really
don't
like
any
of
that
or
I.
Don't
want
to
try
any
of
that
and
we're
really
seeing
more
and
more
staff
and
we
keep
giving
them
the
training
to
nudge
them.
Just
try
one
try
a
cucumber
coin.
Try
one
strawberry!
You
don't
have
to
take
a
half
a
cup
of
one
of
those
things.
I!
B
That
really
brings
it
to
nutrition
as
well.
If
a
school
nutrition
employees
have
some
background
in
nutrition
and
some
training
and
nutrition,
we
know
that
people
do
not
eat
enough
fruits
and
vegetables.
So
if
there's
that
lovely
variety,
if
they're
there
and
they
understand
why
kids
should
be
consuming
those
new
fruits
and
vegetables,
they're
better
equipped
to
help
that
child
make
selections
that
they'll
like
as
well
yeah.
It's.
A
It's
interesting
and
I
think
at
the
Institute.
They
have
wonderful
videos,
because
I
know
we've
used
some
of
the
videos
and
there's
different
power
points,
so
there's
so
many
tools
that
are
in
resources
that
are
really
right
there
from
USDA
and
the
institute
of
child
nutrition.
For
professionals
like
myself
to
say
you
know
what
else
can
I
have
access
to
that
all
525
employees
have
access
to
and.
B
It's
all
free
from
the
Institute,
the
USDA
funds,
all
of
the
training
that's
developed
there.
What's
nice
is
it's
attached
to
the
University
of
Mississippi,
so
you
have
University
backing,
and
so
you
know
that
it's
well-done
curriculum
as
well
done.
There
are
outcomes,
there
are
learning
objectives,
and
so
it
really-
and
yes,
you
can
do
15.
Second
videos,
you
can
do
videos
without
words.
You
can
do
eight
hour
long
training,
so
it's
all
different
things.
Whatever
works
for
the
district
also
available
online,
so
people
could
do
it
on
their
own.
If
they
chose
to.
B
We
also
have
letters
that
were
given
to
the
Institute
from
people
that
have
changed
their
lives
because
of
the
training
they
started
as
a
two
or
three-hour
cook,
now
they're
managing
a
kitchen
cafeteria
in
a
school
district
because
of
the
training
that
they
took,
they
now
were
able
to
bump
up
into
those
positions
and
literally
change
the
way
their
life
is
their
lifestyle.
Because
of
the
difference
in
in
number
of
hours
and
income
they
were
making
and.
A
I
think
that's
one
thing
you
could
say:
hands
down
about
any
school
nutrition
professional.
Is
there
so
dedicated?
They
are
so
passionate
and
once
they
come
they
stay.
I
mean
we
love
it.
They're
part
of
the
community,
their
kids
went
there,
their
grandkids
are
going
there
they're
still
there
they
retire
in
our
county
and
they
come
back.
You
want
to
come.
B
Work
every
day:
well
what
a
rewarding
job,
though,
to
come
every
day
and
to
prepare
this
food
and
then
to
try
to
coach
children
and
work
with
children
so
that
they
live
a
healthier
lifestyle
so
that
they
perform
better
in
the
classroom.
There
isn't
a
more
rewarding
job,
we've
been
in
a
long
time,
an
away
right.
A
And
I
think
that's
the
joy
of
working
with
you
and
working
with
USDA.
Is
you
know
each
and
every
time
I'm
with
you?
You
know
it
just
inspires
me
to
do
more,
and
what
else
can
we
do
for
this
county?
We
have
great
support
our
superintendent
of
schools
doctor
our
lotto
could
not
be
more
supportive
of
the
nutrition
and
of
the
Wellness
piece
and
how
critical
it
is
as
that
ingredient
to
really
have
that
student.
You
know
well
ready,
fueled
and
ready
to
learn
at
every
step,
so
it
really
does
it.
B
And
really
from
the
USDA
standpoint,
we
appreciate
how
open
you
are
to
this
county
is
to
giving
access
to
food
to
children
all
during
the
day,
all
during
the
year
when
you
you
don't
ever
really
shut
down
in
this
in
this
county,
which
is
really
phenomenal,
because
hunger
never
takes
that
vacation.
Those
children
need
first
of
all
socialization.
They
need
to
come
together,
but
they
also
need
nourishment,
and
so
we
do
appreciate
all
the
different
programs
that
you
take
advantage
of,
so
that
those
children
have
access
to
food.
B
A
It
tastes
great
yeah,
it
sure
does
yeah
alright
we're
going
to
take
a
break
and
then
we'll
come
back
and
we'll
talk
more
about
the
programs
that
USDA
offers
sounds
good.
Don't
go
away,
we're
going
to
be
right
back
with
dr.
Kitty
Wilson
from
the
United
States
Department
of
Agriculture,
and
we're
going
to
talk
about
a
lot
of
different
programs
right
here
in
the
county
and
across
the
nation.
I'm.
C
Corporal
gamble
with
the
NR
in
the
county
police
in
regards
to
school
safety
and
security
violence
is
not
tolerated
in
schools.
If
you're
having
an
issue
with
another
student,
I
implore
you
to
come
down
and
speak
to
administrators
and
responsible
adults
and
give
them
the
opportunity
to
hash
out
your
differences
safely.
Because
if
you
don't,
you
could
be
placed
under
arrest
and
you
could
be
riding
with
me
to
the
station.
A
Welcome
back
and
thanks
for
staying
tuned
to
food
for
thought.
My
guest
today
is
dr.
Katie
Wilson
from
the
United
States
Department
of
Agriculture,
dr.
Wilson.
We
had
such
a
great
first
segment
talking
about
so
many
things,
but
can
you
share
with
the
viewers
a
little
bit
about
USDA
is
so
big
in
with
my
dealings
at
a
county
level
in
your
dealings
at
USDA
federal
office,
you
know
how
does
it
work?
How
do
you
provide
me
the
tools
and
the
resources
and
the
opportunities
I
need
to
be
successful
here
in
and
around
the
county.
B
Well,
USDA
has
a
number
of
different
arms,
you
might
say
our
mission
areas
and
we're
the
missionary
of
food,
nutrition
and
consumer
services,
and
so
yes,
the
the
federal
office
really
works
with
Congress
and
works
with
some
of
the
regulatory
issues,
and
then
we
have
a
regional
office.
The
United
States
has
split
up
in
seven
regions
and
USDA
has
a
regional
office
in
each
one
of
those
regions.
B
So
here
in
this
area,
you
work
with
the
mid-atlantic
regional
office,
so
those
are
experts
and
technicians
and
people
that
are
in
the
field
that
also
can
offer
assistance.
They
can
offer
technical
assistance.
They'll
give
you
regulatory
ideas,
how
to
make
sure
that
things
are
all
in
compliance
and
then
they
oversee
each
of
the
states
have
their
own
state
agency.
Sometimes
the
Department
of
Education
in
other
states
is
the
Department
of
Agriculture
that
oversee
the
school
nutrition
programs
in
the
nutrition
programs
in
their
state.
So
the
regional
office
really
works
with
the
states.
B
So,
as
you
can
see,
there's
technical
assistance
in
every
step
of
the
way
and
then
the
state
will
work
with
I'm
sure
you're
very
familiar
with
your
state
agency,
because
I
know
in
maryland
it's
a
really
good
one.
We
really
like
the
maryland
maryland
state
agency
because
they
have
really
good
strong
technical
assistance.
They're
very
active
they're,
very
passionate
about
the
programs,
so
they
then
interpret
some
of
the
regulations
and
they
do
a
lot
of
the
training
you
told
me
today.
B
Some
of
your
staff
is
in
training
about
summer
feeding,
summer
meals,
and
so
they
do
a
lot
of
the
training,
then
within
their
state
and
its
really,
the
state
agency,
then
that
helps
the
local
director
make
sense
of
the
regulation.
How
does
it
work
in
your
environment?
You
can
imagine
in
the
United
States
every
state,
there's
50,
you
know
all
the
states
and
in
the
territories.
A
So
we
have
so
many
opportunities
to
really
look
for
guidance
and
to
look
for
even
suggestions,
best
practices.
I
know
in
Maryland,
like
you
said,
I,
feel
very
fortunate
because,
as
a
state
agency,
we
call
them
often
and
I
think
there's
an
open
door
policy,
both
ways
they're
often
with
us
involved
in
our
tastings
of
the
rainbow
and
interested
about
what
we're
doing
with
summer.
A
In
our
new
you
know
a
new
farmers
market,
a
new
garden,
all
the
things
that
we
do,
and
especially
the
mid-atlantic
region
to
we've
had
quite
a
few
of
those
folks
with
us
here
and
we've
partnered
with
them
in
some
presentations
about
farm
to
school.
So
there
was
a
farm
to
farm
to
school
present
conference
and
it
was
for
the
whole
mid-atlantic
and
in
Toronto
was
one
of
the
presenters
at
that.
So
it
really
does
help
that
we're
all
a
supportive
of
each
other.
A
B
A
I
think
it
often
charges
our
batteries
to
come
back
and
say
how
can
I
implement
that?
How
can
I
start
to
do
that?
Tweeting?
How
could
I
start
to
tweet
I
need
to
be
able
to
showcase
the
great
products
that
we
have
here
and
the
beautiful
healthy
lunches
that
we
serve?
Take
the
picture
and
tweet
it
out
there.
So
it
is
interesting
how
it
all
just
kind
of
flows
seamlessly
and.
B
A
Yeah,
because
we're
often
just
how
do
we
serve
the
next
meal
and
how
do
we
have
more
children
eat
with
us,
and
how
can
we
educate
them
about
this
new
fruit
or
vegetables?
So
it
is
it's
funny,
taking
that
extra
time,
just
to
showcase
what
we
do
and
I
think
the
more
we
do
it,
especially
here
in
our
county.
I,
really
feel
that
parents
are
able
to
see
it
and
understand
the
value
like
you
said,
you
know
economically
nutritious,
it's
healthy
portion
sizes
are
correct
and
it
really
sets
the
foundation
for
that
student.
B
They
can
then
look
and
see
what
a
real
looks
like
you
know,
we've
sort
of
gotten
out
out
of
what
a
real
meal
should
look
like
portionwise
and
so
in
the
school
meals
program.
Usda
has
always
set
what
is
a
reasonable
portion
control
reasonable,
reasonable
portion
size.
So
that
does
help
you
educate
yourself
as
to
what
what
is
a
serving
of
spaghetti.
It
certainly
isn't
the
great
big
bowl
that
you
might
receive
somewhere
yeah.
That's
it's
a
portion.
B
A
Your
grains
right,
so
it
is,
you
talked
a
little
bit
about
Congress
and
you
mentioned
Congress.
So
if
we
could
take
a
few
minutes
to
talk
about
in
Anne,
Arundel,
County,
I
guess
just
up
for
the
viewers
and
and
I
think
for
your
purpose,
I
think
you
know
we
are
self-supporting,
so
we
don't
receive
any
funding
at
all
from
the
Board
of
Education.
A
So
all
of
our
meals
we
do
over
5.5
million
lunches
and
we're
doing
about
3.8
million
breakfast
a
year,
they're
all
funded,
primarily
USDA,
so
united
states
department
of
agriculture,
we
receive
federal
funding,
they've
received
some
state
funding
and
then
the
local
dollars
from
our
students
who
buy
lunch.
You
know
make
up
the
difference
for
us
in
our
budget,
but
we
we
follow,
I,
guess
standards
and
we
follow
legislation
and
acts
and
Congress.
So
can
you
talk
about
reauthorization
or
what
does
that
mean
to
a
viewer?
B
You
know
in
the
United
States.
The
way
it
works
is
that
the
federal
government
Congress
the
Senate
and
the
House
of
Representatives.
They
have
to
approve
of
programs,
and
these
are
what
we
call
entitlement
programs,
so
they
definitely
have
to
approve
of
those
programs.
So
definitely
this
school
nutrition
act
is.
Is
there
it's,
and
so
every
five
years
they
have
to
reauthorize
school
nutrition
programs
and
with
reauthorization
is
how
much
will
the
reimbursement
be
for
each
meal
served?
B
The
requirement
for
whole
grain
rich,
so
that
we
know
that
fifty
percent
of
that
grain
product
is
from
a
whole
grain
and
then
the
rest
is
enriched.
Those
are
the
kinds
of
things
that
come
with
reauthorization
and
so
we're
up
for
reauthorization.
Now
2015
was
actually
the
year
so
they're
in
discussion.
There
is
a
bill
that
came
out
of
the
Senate
AG
committee
right
now
and
the
House
of
Representatives
working
on
their
own
bill,
and
then
they
have
to
come
together
and
agree
on
that.
What
should
the
provisions
of
the
school
meals
look
like?
B
You
know
what?
What
should
the
reimbursement
rate
be?
They
authorized
the
USDA
foods
program,
so
we
get
some
of
the
foods
from
USDA
about
twenty
percent
of
the
budget
is
from
USDA
foods,
and
so
that
whole
process
has
to
take
place
every
five
years.
So
it
is
very
important
to
pay
attention
to
legislation
and
then
tell
your
story.
B
A
Process,
though,
yeah
and
it's
interesting
to
see
how
it
unfolds,
if
we
look
at
nutrition
standards-
and
maybe
we
can-
you
know-
talk
about
that-
one
specifically
I
think
both
being
registered
dietitians
and
being
in
the
field
and
in
really
looking
for
a
standard
that
was
scientific
based,
the
right
choices
and
the
right
opportunity
for
students
to
be
exposed
to
many
fruits.
Vegetables
that
whole
grain,
rich
milk
is
part
of
it.
I'm
always
asked
about
Malachi.
We
could
talk
a
little
bit
about
it,
but
it
is
part
of
our
meal.
A
Reimburse
are
reimbursable
meal
and
how
do
we?
You
know?
How
do
we
get
the
best
nutrition?
We
can
in
a
very
short
time,
in
a
very
concise
reimbursable
meal
for
that
student.
So
the
nutrition
standards
set
parameters
for
calories.
We
used
to
look
at
vitamin
A,
vitamin
C.
We
look
at
sodium.
We
look
at
that.
We
look
at
saturated
fat.
We
make
sure
there's
no
trans
fat
to
tell
the
viewers
a
little
bit
about
that
nutrition
standard
and
how
you
see
it.
B
I
think
we've
been
at
this
about
five
years
now
that
the
new
nutrition
standards
have
been
rolled
out,
so
it
takes
kids
time
to
adjust
their
pounce.
One
of
my
favorite
provisions
is
that
we
have
to
serve
fruits
and
vegetables
from
a
variety
of
colors
throughout
the
week.
So
you
have
to
have
dark
red
dark
orange.
You
have
to
have
dark
green
at
you
have
to
have
legumes
at
least
once
a
week.
Every
child
has
to
have
access
to
those
foods.
B
Now
the
beauty
of
that
is,
you
can
have
the
beautiful
sale
guards
you
have
here
in
your
County,
and
children's
children
can
pick
and
choose,
but
I
think
that's
an
easy
way
to
teach
the
community
to
eat.
Well,
you
don't
need
to
be
a
registered
dietician
to
know
how
to
eat.
Well.
I
always
say
you
can
eat
from
a
rainbow
of
colors.
You
do
that
for
your
taste
test
right.
So
that's
what
we
do
with
fruits
and
vegetables.
B
What
an
easy
way
to
teach
people
put
a
lot
of
color
on
your
plate
and
then
you
know
you're
getting
the
nutrients
that
are
important,
and
so
those
nutrients
standards
were
based
on
the
Institute
of
Medicine
and
so
scientists,
doctors.
There
were
pediatricians
on
that
committee
registered
dietitians
food
scientists,
food
researchers,
nutrition
researchers
were
came
together
on
a
committee
to
come
up
with
that
that
new
meal
pattern
that
we
are
using
today
and
it
is
based
on
the
signs
of
nutrition
for
children.
B
K
through
8,
are
K
through
12
excuse
me
and
what
a
growing
child
needs
for
development
for
health
and
wellness
for
bone
density
and
then,
of
course,
for
learning,
and
so
we've
instituted
I.
Think
it's
going
really
well.
Students
are
beginning
to
accept
it.
It
always
takes
time
the
industry
has
stepped
up
to
the
plate
and
have
wonderful
products
that
are
out
there.
Some
of
them
said
yeah.
B
When
it
first
happened,
we
were
ready,
but
we
are
now
and
some
of
the
manufacturers
for
the
food
that
we're
using
in
schools
basic
Katie,
it's
so
successful
to
make
more
nutritious
products,
we're
going
to
put
it
in
the
commercial
market
and
I
think
sometimes
there's
a
misconception.
If
you
have
a
pizza
in
your
program,
it's
not
the
same
pizza
you
might
get
in
a
commercial
market
or
out
of
the
grocer's
freezer.
It's
made
for
the
school
market.
So
it's
a
whole
grain
crust.
Some
are
using
whole
wheat
white
flour.
B
You
have
a
low
sodium
meet
that
might
be
on
it.
You
have
low
sodium
cheese,
low-fat
cheeses
that
are
on
it.
You
have
a
low
sodium
soft
space
that
might
be
on
it.
So
a
lot
of
those
products
sometimes
are
misunderstood
when
they
see
them
on
the
menu
they
don't.
People
don't
realize
that
they're
made
for
the
school
market
and
they
have
to
be
have
to
meet
that
nutritional
quality
that
we're
looking
for
and.
A
I
think
I
love
and
welcome
that
opportunity,
every
time
to
say
to
our
our
parents,
our
grandparents,
our
community
members.
This
is
what
it
really
is.
You
know
talk
about
the
even
just
the
color
of
how
they're
creating
some
of
the
items
we
talked
about
it
before
the
show
that
beet
juice
is
often
now
being
used
instead
of
an
artificial
color
for
that
red
coloring.
So
it's
amazing
what
we
do
and
I
think
the
more
we
can
educate
our
public
and
our
parents.
A
They
are
going
to
help
us
to
with
the
education
of
the
students
because
they're
getting
it
every
day,
every
time
they're
coming
through
with
us
they're
seeing
it
they
know
it.
They,
like
the
taste
of
it,
they're
welcoming
the
Brussels
sprouts
there
you
know
for
the
dark
green.
We
do
kale,
we
do
spinach
in
our
salads.
Now
in
it
it
started
a
little
bit
slow
right.
B
But
you
know
what
kale
chips
are
one
of
the
most
popular
things
that
people
do
now
and
they
can
love
them
and
I.
Think
they're,
it's
just
that
exposure
like
you
said
earlier.
You
know
when
sometimes
parents
don't
realize
it,
because
I
always
make
the
joke.
Your
eighth-grade
student
comes
home
and
says
really
there
was
nothing
to
eat
today,
but
I
really
encourage
parents
to
go
and
see
what's
really
available,
because
every
program
I've
been
in
there.
Wonderful.
What
we
have
done
in
school
meals
is
incredible
and
again
giving
children
choices.
B
There's
offer
versus
serve
as
well
in
so
expecially
at
that
high
school
level.
There's
the
five
meal
components
of
fruit,
a
vegetable
lean
protein
milk
and
the
grain
and
a
child
can
choose
three
out
of
the
five
and
still
have
a
reimbursable
meal.
And
then,
if
you
have
the
choices
of
fruits
and
vegetables,
there
are
lots
of
choices
for
children
choose
from
that.
They
don't
have
to
take
things
they
really
don't
want
to,
but
we're
still
trying
to
encourage
them
to
try
new
foods
and
educate
them
because
really
I
believe
in
schools.
B
A
So
again,
it
ties
back
to
that
healthy
student,
healthy
school
called
cultivating
communities
of
wellness
and
truly
school
meals
as
part
of
that
equation.
Thank
you.
So
much
Katie
we're
out
of
time
for
today,
but
I
think
the
information
was
so
good
and
so
full
and
really
paints
a
great
picture
of
what
school
meals
are
today.
Thank.
A
You,
as
you
can
see
the
united
states
department
of
agriculture
is
a
key
partner
with
us
here
in
Anne,
Arundel
County.
We
truly
value
their
expertise,
their
resources
and
all
the
opportunities
that
we
have
to
talk
and
to
be
able
to
make
the
meals
the
best
they
can
be
for
Anne
Arundel
County
Public
Schools.
If
you
have
any
questions
about
the
school
meals
program,
please
call
me
at
410
22
to
5,900,
see
you
next
time,
I'm
food
for
thought.