Raytown School District uses 'pilot kitchen' to test new federally-mandated lunch menus

RAYTOWN, Mo. - How do you get students to eat healthier?  That's the challenge the  Raytown School District is facing, along with school districts throughout the nation.

Mandated changes to the U.S. Department of Agriculture's National School Lunch program will take effect on July 1.

Those changes require districts to serve more fruits, vegetables and whole grains per meal while reducing calories and sodium, among other changes.

Five subgroups of vegetables, such as dark green and red/orange, will have to be offered each week, while at least half the flour used in food items like pizza crust, pasta, breads and tortillas will have to be rich in whole grain.

Tim Young is the director of food services for the Raytown School District.  He says the district has used pilot kitchens this summer to test out new, healthier recipes.

"It just takes a trial and error from that pilot-type aspect prior to coming up with what were satisfied with. And then we take that across a standardized among our kitchens, so all of our students are experiencing the same thing," said Young.

Only fat-free or 1 percent milk may be served, as well as 100 percent juice.

Changes to the National School Breakfast Program will take effect in July 2013.