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What’s for Lunch? Prisma Health Conducts Nutrient Analysis at CCES

by Jamie Bryant, Director of Strategic Marketing & Communications
 
The difficult, rewarding work of feeding our students is one that falls on FLIK Independent School Dining, and for over 13 years they have shared our commitment to building strong bodies and sharp minds.
 
Recently Prisma Health, commissioned by CCES, conducted an analysis to examine the nutrient content of food items served at the school by FLIK— the purpose being to not only examine nutritional quality of foods, but to recommend ways to increase nutritious food offerings. Number of calories, total calories from fat, saturated fat, amount of sodium and sugars, and trans fat levels were all important points of analysis.
 
Prisma Health’s report found that FLIK offers many healthy selections made with 100% whole-grains, fresh fruit, a variety of different legumes, nut butters, lean proteins, as well as fresh, sautéed, and roasted vegetables. 85% of total items including entrées, soups, and sides met at least 3/5 criteria that were selected to grade the quality of the item. 66% of entrée items met at least 3/5 criteria. Among several of the “perfect score” items were; whole grain French toast with seasonal berries, lentil sloppy joe on sweet potato bread, and lemon herb chicken breast. Roasted corn, steamed green beans, black or pinto beans, brown rice, and fresh fruit were among the many minimally processed and plant based items offered daily that received a flawless score. The report also boasts 100% whole grain options for breads, rice, and pastas!
 
FLIK not only offers a variety of items to students as part of their daily meal choices, but in the Lower School, a “tasting bar” allows students to discover new foods that they may not necessarily have had exposure to at home. “The younger kids are more open to trying new things,” said Collin Flynn, Chef Manager for FLIK at CCES. “That sweet fruit with the thin, hairy skin (kiwi), and rainbow carrots (who knew carrots come in purple and yellow?), the kids just love it!” This is Flynn’s second year as Chef Manager managing food for over 1,100 students daily. Johnson and Wales educated, his 15-year career has spanned everything from head chef positions to culinary education.
 
“CCES promises to meet students where they are, and the lunchroom is no different,” says Doug Qualls, Assistant Head for Finance and Operations. With FLIK, CCES has found a partner that makes an effort to meet each child where they are, from the most sophisticated eaters— those who prefer a balsamic vinaigrette over ranch dressing— to the ones who want a hot dog and chicken nuggets. “The fact that FLIK offers healthy and nutritional options, across a wide range of foods, that’s something we’re very proud of,” Qualls said.
 
The results of Prisma Health’s report echo what we hope for a successful food service program— one that is limited in sodium and fat in meals, offers considerable fruits and vegetables, and shifts towards serving more whole grains and lean proteins— while making sure that kid-friendly favorites like corn dogs and tater tots, don’t disappear from the lunch line for good!
 
Note: A survey on food service at CCES will be distributed to all parents of CCES students shortly after spring break. We hope that you will participate.

Click here to view the full report by Prisma Health.
 
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Christ Church Episcopal School (“CCES”) admits students of any sex, race, color, national or ethnic origin, creed, religion, or sexual orientation to all the rights, privileges, programs, and activities generally accorded or made available to students at CCES. CCES does not discriminate on the basis of sex, race, color, national or ethnic origin, creed, religion, or sexual orientation in the administration of its educational policies, admission policies, scholarship and loan programs, financial aid or other programs, or athletic or other school-administered programs and activities.