This hands-on, high-energy workshop gives school nutrition leaders a real medical understanding of how food becomes health (or disease) in children. Pediatrician Dr. Manasa Mantravadi guides participants through five essential topics every district must understand: sugar, salt, fruits & vegetables, whole grains, and plastic exposure.
Using real clinical cases, simplified physiology, and the latest published pediatric evidence, participants will interpret glucose curves, compare sodium levels, analyze whole grains vs. refined grains, evaluate produce-based meal patterns, and assess the health risks of plastic foodware.
Attendees leave equipped with the medical “why” behind school meal decisions—and clear, practical ways to improve child health starting immediately.
When Americans picture healthcare workers, they imagine someone like Dr. Manasa Mantravadi—a pediatrician in a white coat or a nurse at a bedside. But one of our most powerful public health workers stands behind a lunch line in a hairnet, serving your child a warm plate of food nearly every school day.
For millions of children, the first—and sometimes only—line of defense against hunger is the school cafeteria. The person behind the tray isn’t just feeding our children—they’re meant to be protecting their health. That was the original vision of the National School Lunch Program when it launched in 1946: to safeguard children’s health and support American farmers. Today, however, the program is struggling to fully deliver on that promise.
Over 30 million children rely on school meals each day. For many low-income students, that meal might be their only food of the day. Yet we allocate just $4.50 per child to cover food, labor, equipment, and utilities. With only 40% going to food, that leaves less than $2.00 for actual ingredients. Rising food prices—up over 20% in recent years—leaves nutrition teams with an impossible task: serve balanced healthy meals and support staff on less than the cost of an average latte.
To make ends meet, many schools rely on ultra-processed commodities: shelf-stable food products and plastic-wrapped entrées served on disposable styrofoam trays.
Today, 67% of an American child’s calories come from ultra-processed foods (UPF)—industrial products filled with additives, dyes, and preservatives. Often packaged, stored, or served in plastics—the combination of UPFs and plastic chemicals expose children to endocrine-disrupting chemicals that have been linked to obesity, diabetes, early puberty, and neurodevelopmental disorders like ADHD.
Kids aren’t making bad choices—they’re responding to what’s affordable, available, and aggressively marketed. In schools, meals are still often heat-and-serve, plastic-laden, and heavily processed—not out of apathy, but due to systemic constraints. The National School Lunch Program serves 5 billion meals a year, making it the second-largest federally funded food program—and the largest restaurant chain in America, bigger than McDonald’s, Starbucks, and Subway combined. That scale presents a powerful opportunity to shift the trajectory of children’s health.
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