STACYVILLE, Maine — Gayle Glidden has gone to Washington.
Glidden has worked in the Katahdin school lunch program for almost 26 years full time and five years prior to that as a substitute.
“I am better known as ‘The Lunch Lady,’ which I love,” she said. “I have been the food service director since 2006 for the Katahdin schools and when we became RSU 50, I also became FSD for the Southern Aroostook School.”
Glidden, a member of the Maine School Nutrition Association (MSNA), will be among a group speaking to Congress on the obstacles within the school nutrition standards.
“The group educates our Congressmen about the problem areas and explains what we feel would be a better solution,” explained Glidden. “Each one of us going will be discussing one-on-one with our Senators and Congressmen problems that have developed in the school nutrition regulations since the Hunger Free Act was passed.”
Glidden is among six Maine food service directors (FSD) who will arrive back in Portland today after a four-day conference. The group members are: Ron Adams, Portland FSD and chair of the Legislative Action Committee; Judith Campbell, master of science registered dietician/licensed dietician SNS from the Scarbrough schools and the president of the MSNA; Stephanie Sally, Old Town FSD; Michael Flynn, Gardiner FSD; and Betty Hayes, RSU 16, Poland FSD.
“I was invited to be part of this trip due to being an involved member of the Maine School Nutrition Association,” Glidden said. “They try to have people from each district in Maine. I feel it is an honor to have been asked and it will certainly be a professional opportunity.”
The Legislative Action Conference (LAC) in Washington D.C. in March is an opportunity to learn more about how legislation affects school nutrition programs and how individuals can bring their story to the lawmakers.
“Under the new nutrition standards implemented in 2012, school meal programs have experienced increased costs and administrative burdens, while struggling with student acceptance of new menu items and increased plate waste,” explained Glidden.
According to SNA’s 2013 Back to School Trends Report, 47 percent of school meal programs report overall revenue declined in the 2012/13 school year.
“The conference is also a chance to work with other school nutrition staff from across the country in an intensive three-day workshop,” Glidden said. “There is a wealth of information and connections to improve our programs when we return to Maine. As an attendee I will be required to file a report to be published on the MSNA website (www.mainesfsa.org) and in the Maine Light. My experience at LAC will help me in committee work with the state association in the years to come and with work in my local district by finding new resources to solve current issues through the national network.”
Glidden was to address Congress on regulations on whole grains.
The School Nutrition Association (SNA) advocates to retain the initial requirement that 50 percent of grains offered through school lunch and breakfast programs be whole grain rich. Beginning in July of 2014, this requirement changes to all grains offered to be whole grain rich.
“In order to be ready for the new regulations, we have been using nearly all whole grains this school year,” Glidden said. “Some whole grain products are just not acceptable to our students. The whole grain pasta is dark in color and does not hold up well with cooking in large quantities. The whole grain tortilla wraps are tougher and our students just don’t find them appealing. Our rice pilaf recipe is just not the same with brown rice because like the pasta it doesn’t hold up well. It goes to mush quickly. On the other hand, we make our own homemade oatmeal/wheat rolls that the students have accepted and the whole grain pizza goes over well.
“We use all whole grain bread items for our sandwiches,” added Glidden. “Whole grains at 50 percent offered is a very good rule but to get to 100 percent whole grains offered is a struggle. It not only cost more, but there is significant plate waste. It is only good nutrition if you can get the students to eat it.”
The 2010 Dietary Guidelines for Americans allows for the consumption of some refined grains.
RSU 50 is not alone in the struggle, as Glidden has spoken with other food service directors in the area — Louise Bray of Caribou, Joyce Smith of Houlton and Kathleen Civiello of Millinocket — who feel the same way.
“We are all fighting the battle of all the new regulations while trying to feed our children products they will eat,” Glidden noted.
Her trip to Washington should prove very beneficial to RSU 50. The MSNA pays all expenses, including conference fee, airplane ticket, parking, hotel and meals.
“I feel this will be a great experience,” she said. “I have seen many changes with the program over the years. There have been some improvements, along with new regulations, that are very difficult to implement.”
