A "healthier generation of kids" is the goal for schools across the country as K-12 foodservice directors, menu planners and food preparers help reverse the childhood obesity epidemic with nutritious meals. The Let's Move! campaign supported by First Lady Michelle Obama raised this issue to a national priority, and USDA's Healthier U.S. Schools Challenge also encourages schools to step up. Whether schools are working to achieve their own wellness initiatives or following the steps of the Healthier U.S. Schools Challenge, the momentum to improve child nutrition is evident across the nation.

Foodservice professionals at the San Diego Unified School District (SDUSD), the 2009 USA Rice "Healthy Rice Bowls Contest" winner, have successfully improved the eating habits of their students using wholesome ingredients like rice. Read more about SDUSD's Product Development Technician Sylvia Kravitz to find out how they transformed lunch menus and their students attitudes about healthy eating.

While SDUSD always planned menus with healthy choices, we weren't reaching high school students with the status quo menu. Through a number of focus groups we found that students didn't know what we served, and if they did, they complained about the long lines and hassle to obtain the National Lunch Program's reimbursable meals. As a result we developed the SanDi Coast Café.

The SanDi Coast Café embraces the Southern California lifestyle and cuisine and offers:

• A new attitude toward serving food, offering fresher food faster and conveniently.
• A focus on the customer with new menu items served at themed kiosks.
• A new and easier way to select and pay for meals.

Themed carts have improved access and choices for all students:

The popular Wok n' Bowl kiosk features Asian and Mexican rice bowls like Teriyaki Chicken with Vegetables, Sweet & Sour Shrimp, and more.

Other kiosk themes include Surf Side Classics (burgers), SanDi Fresh Bistro (sandwiches and salads), Riga Tony's (Italian favorites), Hi-Tide Grill (grilled burgers) and Baja Beach (burritos, taco salads and fajita bowls). Carts are grouped together in convenient locations so student can check out all that is offered. Vegetarian choices are featured daily.

In the beginning, how receptive were the students to the menu changes?

Participation has increased by 430%! (you read that right!). As a result, we discontinued sales of a la carte entrees and incorporated the higher demand items on the school menu. Students perceived school lunch as a better value and now consume a balanced meal which includes fruits, vegetables, whole grains and milk.

What creative techniques have you used to successfully encourage better eating habits?

• New logos - graphic design students at our high schools created logo concepts. See designed menu.
• Packaging upgrade - many entrees are served in an attractive black bowl known as the "magic" bowl. Students love that it's easy to hold and eat out of while walking and talking with friends.
• Student focus groups - we introduced new menu products to students and conducted taste testing. We also invited the local media for added excitement.
• New menu items - new items are sampled monthly.

What dishes and/or ingredients have students gravitated to?

Rice is a favorite all around - it's easy to prepare, liked by students, filling, non-allergenic and low in fat. Students have definitely gravitated to the Mexican and Asian bowl entrees. So this year we are featuring a new bowl - Chili Mole over Rice.

How do you make it fun for students to enjoy healthy meals?

We get our students excited about eating better by getting them involved, listening to their requests and making changes. For example, the Chili Mole is a vegan chili made by a local vendor to address a growing number of students that request more vegan selections. Adding one dish to the menu to show that your listening can make all the difference.

What advice do you have for other school foodservice directors who are currently revamping their menus with healthier foods?

Advice - Think big! Realize that small steps taken along the way eventually add up to a big change. Involve students in the process, but also include the School Board, parents and the community. Our Food Service story has to be told out loud and the local media can help tell the story.

By involving all of these parties, we have found immeasurable support like our school district being highlighted in the local media and the School Board including Food Services in a local tax proposition to provide funding for upgraded IT equipment and food kiosks.

What excites you about the opportunity to improve the health of children and influence their food choices in years to come?

Sounds 'corny' (no food pun intended) but our work here at SDUSD Food Services does make a difference in the lives of our students. Eating at school feeds the brain. Eating healthy, balanced meals improves our students' health and helps ingrain positive attitudes about their diets. Establishing good eating habits now will continue into adulthood.

We are very excited about our programs that help instill these habits. Our Farm-to-School program is in its infancy but is sowing the seeds of change. Our goal this year is to have 25% of the fresh fruits and vegetables purchased for food service sourced locally. We're also developing supplemental Farm-to-School activities and experiential learning opportunities such as school gardens, nutrition education, farm-based education activities, and cooking education.