The Brighton Report – March 11

The Brighton Report is Brighton Training Group’s weekly news show. It’s a fast paced run down of the three most notable news stories of the week in child nutrition, school nutrition, CACFP, SFSP and other child nutrition programs.


Text Version of The Brighton Report: 

  1. Dining out becomes easier for people with gluten sensitivities
  2. AOL co-founder Steve Case provides a big boost for child nutrition 
  3. Zoos and Museums start serving healthier foods 

    It’s March 11 and this is the Brighton Report.

Dining out becomes easier for people with gluten sensitivities

An estimated six percent of Americans suffer from gluten sensitivities. For them, and the 1% diagnosed with Celiac Disease, eating out can be a nightmare. Now, diners can be a lot more confident with the introduction of an exciting new invention called Nima.

Nima is the first ever portable sensor that quickly and accurately measures the gluten level in food. This hand-held device is small enough to fit into a pocket or a purse. Easy to use, it delivers results that are 99.5% accurate

Place the food into a disposable capsule, load the capsule into the sensor, and wait for just two minutes. A display will indicate whether the sample contains less than 20 parts per million of gluten, which meets the standard set by the FDA for labeling food as gluten-free. As an additional benefit, users can share results via a smartphone app.

And, there is good news ahead for other allergy sufferers: Nima’s inventors are busy developing similar devices to detect both dairy and peanuts.

 

AOL co-founder Steve Case provides a big boost for child nutrition 

Technology giant Steve Case founded his venture capital fund to invest in people and ideas that can change the world. One of those ideas is to provide healthy school meals to the kids that need them the most.

Case’s firm, Revolution Growth, recently invested 30 million dollars in Revolution Foods, a company that delivers over one million healthy and nutritious meals a week to school kids around the country. Meals are prepared by chefs using natural ingredients with no preservatives, trans fats, or artificial colors or flavors.

Founded by two moms who were looking for a better and more affordable way to provide kids with healthy school lunches, Revolution Foods serves meals that are NSLP and CACFP compliant, with eighty percent of the meals going to students in underserved communities.

Case’s investment will help Revolution Foods expand their offerings into the grocery store with a line of prepackaged meal kits.

 

Zoos and Museums start serving healthier foods

A special outing with kids almost always involves a snack or a meal. Now, many zoos and museums across the country are trying to make those food-breaks healthier by replacing the standard hot dogs and french fries with more nutritious offerings.

Results are mixed.

Parents applauded one museum in Pittsburgh for completely eliminating junk food. But, a children’s museum in Cleveland faced a considerable backlash from parents when they removed the soda machine from the premises. Tired parents lobbied hard for the return of those caffeinated beverages.

An additional barrier to healthy eating occurs because most organizations contract out their food service and therefore lose control over the menu. Food service companies typically take a percentage of sales, which provides an enormous incentive to offer items that sell well and have a high profit margin.

Overall, most museum and zoo officials are seeing success with the gradual introduction of salads, fruit cups, and whole grain sandwiches alongside the fried and sugary fare. But, according to one zoo director, it’s still easier to get the animals to eat healthy foods than the visitors.

And that’s the report for this week.

I’m Lauren, and thanks for watching.