Bite-sized lessons bulk up Hood River County curriculum

FoodCorps is a national nonprofit that aims to improve students’ well-being through nutrition in schools. School districts such as Hood River have increasingly embraced that mission while connecting their nutrition programs to education.

National School Lunch Week, Oct. 13-17, celebrates this elevation of school nutrition. OSBA and the Oregon Department of Education are inviting school board members and superintendents to visit their schools and enjoy a meal with their students during the week. Visitors should check with nutrition staff and administration before paying a visit to see for themselves how much school meals have changed. School leaders are also encouraged to share their experiences on social media, using the #NSLW25inOR hashtag and tagging OSBA and ODE.

According to the School Nutrition Association, research shows that students who eat meals at school do better academically, miss less school and have fewer behavior problems. School meals have evolved significantly in recent years, becoming more varied, nutritious and intentional about connecting food to education and local sourcing.

This year’s week is themed “Taste the World,” as many districts try to incorporate more menu items from different cultures. Hood River’s work with FoodCorps has included efforts to engage students and families to incorporate more foods familiar to Latino students, who make up nearly half Hood River’s enrollment.

FoodCorps works directly in schools to connect student learning to good nutrition while also working at the state level to advocate for nutrition policies. Federal funding disruptions have forced FoodCorps to pull back on its services this year, though, going from about 200 staff working in schools to about 50. Hood River is the only district in Oregon still being served.

Federal funding cuts are hitting school nutrition programs everywhere, and cuts in the federal House Resolution 1 could roll back Oregon efforts to expand free school meals. Using dedicated school funding from the Legislature, more than 90% of Oregon schools offer free meals, according to School Meals for All, a coalition of health and student advocacy groups.

Among HR 1’s provisions, though, is a tightening of families’ eligibility for federal nutrition and health care aid, making it harder for schools to offer free and reduced-price meals.

FoodCorps partnered with Hood River last school year, and it generally works on a three-year cycle, aiming to help set up sustainable programs. Brendon Bassett, FoodCorps director of program impact, said FoodCorps looks for partners who have a nutrition champion in the district, opportunities to connect with the community and strong support from district leadership.

Chrissy Reitz, Hood River County School Board chair, said the FoodCorps staff offer a fresh outlook on how to talk to students about food and what they want to eat.  

“Our board has embraced our kids having good nutrition so they can learn better,” said Reitz, who is the OSBA Board secretary-treasurer.

FoodCorps placed three staff with Hood River: Isenhart at Westside Elementary, Grace Skakel at Mid Valley Elementary, and Fia Rosenberg working districtwide.

At the elementary schools, Isenhart and Skakel offer hands-on instruction in classrooms while working to engage students and the community more in school nutrition choices.

On Wednesday, Isenhart started the day handing out the pears from the Fresh Fruit and Vegetable Program. Then she was working with students to create posters to celebrate nutrition staff during National School Lunch Week.

She joined a third-grade classroom to teach a 30-minute lesson on apples. One of her goals is to adapt FoodCorps lessons to Hood River’s curriculum.  Students came in eager to learn and asking questions. When she showed a video by a local farmer explaining harvesting, one child said he knew the farmer.

When Isenhart announced they would get to try slices of three local apple varieties, the Pink Pearl received a round of applause. The students knew the apple from its recent appearance in the cafeteria.

Isenhart ate lunch with another class to model good habits. She also circulated among different lunch periods to learn what students like and don’t like but also to discuss important topics such as Halloween costumes.

Jordan Haas, Hood River County nutrition services director, said having adults model good behaviors is crucial to nutrition habits and she welcomes visitors.

“The cafeteria is a space where you can never have enough adults,” she said.

FoodCorps’ Rosenberg is more focused on districtwide policies. She meets with student groups to talk about menu items and discusses what it takes to scale up a favorite recipe to more than 200 portions while also meeting federal nutrition standards.

Students are especially proud to show off the menu items their advocacy created, Haas said.

Superintendent Bill Newton said Hood River has seen a 15% increase in lunch participation this year and an 8% increase in breakfast participation as the district has focused on broadening its school menus and connecting with families.

Newton said making specific changes tailored to students helps too. The high school has started offering a second breakfast after first period to cater to students who didn’t have time to get a meal before school started. Breakfast participation at the high school is almost double this year, he said.

Newton said it all ties together for better outcomes.

“Kids are going to be more interested in eating food they are familiar with from home,” he said. “Students who are fed are going to be more ready to sit and learn and participate in school versus when they are hungry.”

Newton is quick to praise the hard work and caring attention of nutrition staff around the district.

Haas said adults who have mixed memories of their own cafeteria experiences might be surprised at what they find.

“School lunches aren’t what they used to be,” she said. “It’s not the peanut butter and jelly on white bread they may remember.”

A PB&J in Hood River is made with whole-grain bread, low-sodium peanut butter and locally grown jam, she said. The sandwiches also offer an opportunity to talk about things such as Hood River’s rich agricultural history and the body’s nutrient needs.

“I see the cafeteria as a giant classroom,” Haas said.