Children’s Menu Grows Up: Innovations in Feeding at New Horizon Academy

Each issue of Viewpoint features members from different business segments who have demonstrated exceptional leadership in foodservice. Here is how the Premier Foodservice program has benefited our staff, facility and families due to the efforts of our Food and Nutrition Specialist, Jill Weldon.

The Situation

Early childhood educator New Horizon Academy was looking to make menu updates in order to better align their offerings with new USDA child and adult care food program guidelines. Going beyond standard kid-friendly foods at all 70+ Midwest locations was critical to Jill Weldon, supporting their mission of providing nutrition to empower children’s physical, cognitive, emotional and physical growth.

“While at first we heard ‘where’s my syrup?’ from the children, we’re now hearing ‘where’s my yogurt for waffle dipping?’” – Jill Weldon

The Solution

Jill tapped into the expertise of Premier’s registered dietitian Stacy Lofton, Director of Nutrition, Strategic Sourcing & Solutions, to help revamp the five-week cycle menu, create and test recipes, and locate products that met established criteria for lower sodium and sugar. Together, they incorporated healthful but somewhat unfamiliar items in a way that appealed to the diverse groups of children, staff and families served at the Minnesota and Idaho centers. For instance, syrup was taken off the menu and replaced with berries, lower sugar yogurt and cinnamon; processed cheese for pretzel dipping was replaced with hummus or honey mustard. The new offerings were rolled out gradually to give the children a chance to acquaint themselves with the different types of meals and snacks.