Tracee Franks runs the largest kitchen operation in Manteca, managing the school district’s nutritional services for about 26,000 students. Her job goes beyond just creating tasty meals; it involves adhering to strict nutritional guidelines set by state and federal agencies.
Manteca Unified School District has a big responsibility. They must offer meals that not only meet health standards but also appeal to kids’ taste preferences. As Franks puts it, “Everything has to be tasty and not just nutritious.” This is essential because hungry students struggle to concentrate in school.
Each new dish must pass several checks. For instance, elementary entrees should have between 600 to 650 calories. A computer program analyzes recipes to ensure they fit within the set nutritional limits for sugar, fats, and salt. If a dish doesn’t meet the criteria, it’s off the menu.
But it’s not just about numbers; the meals must also win over students. After making sure that the dishes are nutritious and appealing to adults, Franks conducts taste tests in classrooms. Students give their feedback with a thumbs up or down, ensuring only the best items make it to the cafeteria.
An important part of Franks’ mission is breakfast. Every elementary student receives breakfast as soon as they step into the classroom, while high schoolers can grab breakfast from carts around the campus. The focus here is on grains, which are particularly good for young minds and bodies.
Remarkably, all meals are free for students, regardless of their family income. This program began in 2020 as a response to financial struggles many families face in the area. Approximately 70% of students come from socio-economically disadvantaged backgrounds, highlighting the need for reliable access to healthy food.
To further improve operations, the district recently bought a 58,000-square-foot building for $6.4 million, with plans for a $9.9 million remodel. This new space will consolidate all of Nutritional Education Services under one roof, making it easier to manage logistics and food preparation. They aim to provide a test kitchen that could eventually facilitate culinary arts programs for high school students.
As the district navigates its needs, it’s essential to recognize how these efforts support students’ learning. Proper nourishment plays a critical role in their ability to thrive academically. Every meal served is not just lunch or breakfast; it’s a step towards their success in school and beyond.
For further insights into school nutrition programs, you can refer to the CDC’s resources on School Health Policies and Practices.
