Inklings nov 2014

Page 1

ink L

I

N

G

Crown Point High School @InklingsCPHS Nov. 26, 2014 Vol. 79 Issue 3

SPLASH OF COLOR Students participate in Color Run, other themed runs

S Read more about the Color Run and other themed runs on page 10 Where is the ranch? According to Crown Point Community School Corporation director of food service Pam Maloney, the school’s ranch was found to have an amount of sodium above the guidelines. A chipotle ranch has been added in place and is what Maloney describes as a good fit for the school’s guidelines and taste profile.

PHOTO BY TINA WINFREY

Due to new dietary standards, the elimination of ranch dressing causes some students to bring their own from home. “We have to monitor our items, and we were finding our salad dressings were a little high in sodium,” Crown Point School Corporation director of food services Pam Maloney said.

on average 328 mg of sodium per 1 serving (30 g) of ranch dressing

The nutrition mission

Dietary standards call for change in snacks, meals sold within schools BY TINA WINFREY editor-in-chief

It’s a typical day in class, full of daydreaming about various celebrities or favorite TV shows. Then the craving comes, finding a chocolate bar is necessary. But after searching through the halls and stopping every person to ask if they might be selling candy and receiving a “no”, a realization is made. There is not one single candy bar to be found in the whole entire school. Due to recent United States Department of Agriculture (USDA) standards, all cafeteria and snack foods sold during school must adhere to a set of restrictions eliminating the selling of candy and other baked goods. “The Healthy Hunger Free Kids Act of 2010 directed the USDA to establish guidelines or nutrition standards for foods and beverages sold to students during the school day,” Crown Point School Corporation’s director of food services Pam Maloney said. “Along with the present restrictions of calories, fat and sugar, sodium restrictions were also added.” According to Maloney, the corporation’s foods service has been ahead of the game for a few years now, but some minor changes still had to be made to items such as the school’s soup and salad dressings. “We have to monitor our items and we were finding our salad dressings were a little high in sodium,” Maloney said. “Our soups had to be redeveloped to reduce the sodium and

our ala carte items we are purchasing are somewhat different from last year.” In addition to the cafeteria changes, a new standard, called the Smart Snacks Standard, was also instated. This standard sets specific guidelines on the types of snacks allowed to be sold within the school, including fundraisers from various clubs. “We seem to be fundraising all the time. Our student groups whether, clubs, performing arts or athletics do a lot of fundraising,” principal Chip Pettit said. “Bake sales or candy sales are an easy way to do that, so the changes have impacted how we’ve traditionally fundraised.” With the school’s Student Council typically running a candy cane gram fundraiser and a “Crush cans” fundraiser, both of which must be eliminated due to the new standards, senior Sterk Schuelka hopes the club will find replacements. “Though I agree with the idea of not selling goods, like bake sales, it kind of sucks for our organization because that’s how we raise a lot of money to do things like the Dance Marathon,” Schuelka said. “Without that money, it kind of takes back what we can do, and we’re not as able to give as much money to the organization as we want to.” While school clubs may have to reroute their fundraising ideas in order to turn a profit, a six cent rule also implemented with the Hunger Free Kids Act of 2010 and more recent stanSee New food policy on page 2

Feature

News Saving lives Annual blood drive collects 100 pints of blood page 3

How much is too much?

50% or more whole grains by

weight or have whole grains as the first ingredient

Fat can not exceed 35% of total calories from fat per item

1420 mg sodium or less on aver-

age for the week

0 g trans-fat per item. Ala carte items Items can have the first ingredient as a fruit or vegetable be a dairy product or a protein product. * facts provided by director of food services Pam Maloney

A&E

Identify yourself Learn if judgements are based on apperance page 8

Grab a slice See what pies to try for Thanksgiving dinner page 14


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.
Inklings nov 2014 by CPHS Inklings - Issuu