We all know that eating healthy and being physically active are ways to help combat childhood obesity. In fact, many schools across the country are placing increased emphasis on offering healthier fare in their cafeterias. One of the ways they are doing this is by bringing in more fresh fruits and vegetables to encourage their students to adopt a healthier diet.
So what happens to all this effort when an article like this appears: The 10 Riskiest Foods in America: Leafy Greens Top the List of FDA-regulated Foods that can make you ill? Do we stop trying? Or do we further educate the students and school workers about food safety?
How much do you know about the USDA’s four C’s of food handling? What about proper storage and cooking temperatures? For more information about food borne illnesses and how to prevent them as well as proper temperature control and food handling procedures, check out the Food Safety section in the Nutrition chapter of Health and Wellness for Life. You may be surprised at how easy it is to keep the food you serve safe and healthy!
Cheri has worked at Human Kinetics since 1997, first in sales, and now as an acquisition editor. If you have an idea for a new product, you can e-mail Cheri. For questions about K-12 products contact your K-12 sales rep.
This article is part of the K-12 PE & Health Roundtable Blog.
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