It’s lunchtime at North Royalton Middle School. Today’s choices include a freshly chopped romaine salad bar, a chipotle chicken station, a variety of whole-grain pizzas, and numerous grab-and-go options like hummus, fruit, and assorted vegetable cups.
Children drift in and excitedly scan the day’s offerings. Many go straight for the make-your-own salad bar or chipotle chicken station featuring brown rice and add-your-own toppings like black beans, salsa and lettuce. These sorts of lunchtime options – where students are offered more autonomy in their meal preparation and consumption – were their idea, after all.
A new food options program debuted in January at the Middle School, and research on what to offer came straight from the source – the students of North Royalton Middle School. It is mirrored after a similar program at the High School.
“We did a student survey in October asking students the types of cafeteria foods they’d like to see,” said District Dietician Susan Rudolph. “Students said things like chipotle foods, a fresh salad bar, and more home-cooked meals. It used to be the chicken patties and more traditional cafeteria foods, but this group of students wants more upscale offerings.”
Rudolph also found that students prefer to have more independence during lunchtime, and the ability to take ownership to what they are consuming. This shift in eating styles is a lot different than traditional cafeterias of decades past, where students stood in a long line, picked up a tray and were provided three or four sides chosen for them by the lunch lady.
Rudolph has learned that children care more for presentation as well.
After putting the dark green chopped romaine in a white raised bowl atop a glistening pile of ice, Rudolph found that youngsters eagerly snatched it up, as opposed to when the lettuce had to be scooped up from a stainless steel tub well.
“Presentation is huge,” Rudolph said. “The students also want things spicier. We recently did an Asian Fusion at the High School with woks, Lo Mein noodles, fresh vegetables and chicken tossed with a General Tso’s sauce and the students loved it.”
Changes also reflect requirements stated within the Healthy, Hunger-Free Kids Act of 2010 giving the USDA authority to set nutritional standards for all foods sold in schools. The bill also provides additional funding to schools that meet updated nutritional standards.
“Our school lunches in every building are planned a month in advance and are based on the Healthy, Hunger-Free Kids Act, which requires things like lower sodium, mandatory whole-grains, and a real increase in fruits and vegetables,” Rudolph said.
Beth Schneider, the cafeteria manager at the middle school, says employees there serve upwards of 1,000 kids a day, whether it’s through the middle school’s a la carte program, breakfast service (which includes “grab-and-go” items or a hot meal), or lunch service.

By SARA MACHO HILL
Contributing Writer