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Tips for evaluating cafeteria offerings

JENNIFER SINCO KELLEHER

Focus on amounts of saturated fat, trans fat, cholesterol and sodium, and understand that the healthiest items are those that provide the most nutrients with the least amount of calories, said Sari Greaves, a registered dietitian and a national spokeswoman for the American Dietetic Association.

Greaves, a native of Cedarhurst, often evaluates menus, recipes and nutritional information. Normally, she examines fast-food restaurants to give her clients a better understanding of what they're eating.

Greaves, who works at Step Ahead, a weight-loss center in Bedminster, N.J., ranks food items by A, C and F grades.

TO GIVE AN A GRADE, GREAVES USES THE FOLLOWING CRITERIA:

One gram or less of saturated fat and cholesterol per serving.
No added sugar. She scours ingredient lists for sugar "code names" such as high fructose corn syrup, dextrose and fruit juice concentrate.
Less than 140 milligrams of sodium per serving. She makes an exception for higher sodium levels up to 400 milligrams in foods that are low in saturated fat, contain fiber or are significant sources of vitamins and minerals.
Includes essential vitamins, specifically calcium, iron, and Vitamins A and C.
100 percent whole grain in bread products.

One gram or less of saturated fat and cholesterol per serving.
No added sugar. She scours ingredient lists for sugar "code names" such as high fructose corn syrup, dextrose and fruit juice concentrate.
Less than 140 milligrams of sodium per serving. She makes an exception for higher sodium levels up to 400 milligrams in foods that are low in saturated fat, contain fiber or are significant sources of vitamins and minerals.
Includes essential vitamins, specifically calcium, iron, and Vitamins A and C.
100 percent whole grain in bread products.

C GRADES ARE GIVEN TO:

Prepackaged potato products that are used in many schools and "swimming in sodium." Said Greaves: "You can't go wrong with a good old-fashioned baked potato with skin."

F SCORES GO TO:

Food containing more than 400 milligrams of sodium per serving, without vitamins and minerals.
Food with trans fat, added sugar or refined flour.

OTHER SUGGESTIONS:

Milk and yogurt offerings that are low-fat or fat-free are good, as are brown rice and other whole grains.
Canned beans should be rinsed to decrease sodium levels.
Replace cream cheese, which she says is about 100 calories per serving and provides very little nutritional value. Instead, bagels (preferably 100 percent whole grain) should be offered with either peanut butter, tofu cream cheese or low-fat ricotta cheese sprinkled with a touch with cinnamon.
Replace American cheese with "natural cheeses such as Cheddar or Swiss to bump up the calcium content."
Condiments, packaged frozen items and processed meats are "salt bombs" and should be avoided. These items include turkey franks, BBQ and teriyaki sauces, ketchup, sauerkraut, salad dressing mixes, cheese, pizza and French toast sticks - items served in many school cafeterias.
Districts should use less processed food and when cooks do prepare their own dishes, they should use butter with no trans fat.

[WHAT WE FOUND]

LEAN BUDGETS: Money is often an obstacle to making school food better. While they get small federal and state reimbursements for every meal they serve, cafeteria programs get virtually no financial support from the local taxes residents pay.

FATTY FOODS: Long Island's public schools serve more pizza, processed chicken nuggets and burgers than any other hot meal.

VENDING WELCOME: Vending machine contracts usually bring school districts commissions that are spent on sports and scholarship programs.

[THE SERIES ]

SUNDAY: Money - the major hurdle in improving school food.

MONDAY: A look at vending contracts.

TODAY: Expert advice on how to make school food better.

SUNDAY IN LI LIFE: How private schools do it.