6 MyConnection | Wednesday, July 24, 2013
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Center for Allergy and Asthma of Georgia caring for patients in Newnan and Peachtree City
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Prepare students to make better school lunch choices By ERICA P. TECHO Georgia Cooperative Extension Service
Last August, Georgia students returned to school and found some familiar friends missing from their cafeterias — sodium, fat and sugar. This school year, processed grains continue their exit. In the first overhaul of the U.S. Department of Agriculture’s federal school lunch menu requirements in 15 years, the USDA requires foods in every compartment of those old plastic lunch trays to get a healthy update. Schools must offer a greater variety and number of vegetables, fruits and whole grains and serve fewer fatty foods, such as fries and pizza. For the 2012-2013 school year, half of the offered grains were whole grains. By July 2014, all grain options will be whole grains. School nutrition directors also reduced the amount of sodium in meals and reduced the number of grain-based desserts on the menus, which is good news for the 74 percent of Georgia students who eat school lunch, said Connie Crawley, a University of Georgia Cooperative Extension nutrition and health specialist. School lunches will have specific reduced sodium requirements in 2014 as the start of a 10-year initiative. By 2023, elementary school lunches will have 640 mg or less of sodium, and high schools will have 740 mg or less. “The issue is ‘Will the kids
consume the foods on the new menus?’ Frankly, I think the acceptance of the new menus will probably be slow at first,” Crawley said. “Younger kids who do not know the old menus may eventually accept the new patterns better when they become the norm over a number of years.” Crawley said new menus may face initial resistance, but acceptance will grow over time. Positive reinforcement from parents and teachers — and providing healthy students healthy food to consume at meals and snack on when they are home — will ease the transition, Crawley said. One of the changes that students may notice this year is a switch from the customary cookie or cake square to a serving of fruit or yogurt for dessert. “Grain-based desserts will only be offered twice a week. These will have to be trans fatfree which means they must be made without shortening,” Crawley said. Any milk that was not low fat or non-fat was ousted last year. Fat-free milks can be unflavored or flavored, but low-fat milks must be unflavored. Lactose free or lactose-reduced milk are listed as “acceptable substitutions” for children if needed due to lactose intolerance. When it comes to drink options, water should be the first choice, she said. “The main beverage for everyone — children and
adults — should be plain water first,” Crawley said. “Again, this is something kids have to learn to prefer. If every beverage they ever drink is colored and sweet, that is what they will want.” Most dietitians and pediatricians do not recommend juice, sports drinks, energy drinks or flavored milks for children. While lunchroom fare is getting healthier, many schools still have snack machines or other vending operations that offer students a junk food fix. Crawley suggests parents and parent organizations work with school principals to decide what foods should be offered in vending machines, school snack bars or other sources outside of the school meal program. “This again is a matter where schools and parents must cooperate for the benefit of the children/teens… There are healthier vending machines that can be installed that have fruits, dried fruits, whole grain crackers, yogurt and nuts,” Crawley said. “It takes making better food choices both at home and at school so kids get used to the flavors of healthier foods. This is a huge undertaking, but it is going to save our children's lives,” Crawley said. “If we continue the way we are currently feeding our children, they are going to be suffering from serious health problems like diabetes, high blood pressure and heart disease in their 20s and 30s.”
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‘WE’RE PROUD OF NEW FACILITY’ — STACK
New Piedmont Newnan opens Tuesday By ALEX MCRAE alex@newnan.com Piedmont Newnan Hospital officially opens Tuesday at its new campus at 745 Poplar Road. But before that can happen the aging facility on Hospital Road must be officially closed. It’s not a process that happens with the flip of a switch or wave of a magic wand. Moving from the old facility to the new is actually a balancing act that requires keeping both facilities open for more than a week as people, equipment and procedures underPhoto by Jeffrey Leo go a transition that allows no for error. There was activity Friday at the new Poplar Road campus of Piedmont Newnan Hospital, set to offi- room It’s not a process anyone cially open Tuesday. On Friday, outpatient radiology procedures began at the new hospital and the outpatient lab and respiratory center opened. The Poplar Road Command Center, from which the takes lightly. But, so far, the procedure is going smoothly final move will be overseen Tuesday, opened Friday during daytime hours.
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and remarks from hospital officials make it clear they are ready to officially celebrate the opening of Georgia’s newest hospital on Tuesday at 745 Poplar Road beside Interstate 85. “We’ve waited a long time to be able to welcome patients to their new community hospital,” said Tim Stack, president and CEO of Piedmont
Hea lt hca re. “ We’re proud of the new facility and the expanded services we offer residents of Coweta County and the surroundRelated ing areas. The open- story, page of ing 5A the new Piedmont Newna n Hospita l is pa ramount to our vision of providing comprehensive, quality health care services across the Piedmont Healthcare system.” The final days of joint operation between the two facilities are scheduled down to the minute to make sure that essentia l ser vices offered at Hospital Road remain in place until those services are
See HOSPITAL, page 2A
Westmoreland hears concerns about energy regulations By W. WINSTON SKINNER winston@newnan.com U.S. Rep. Lynn Westmoreland toured CowetaFayette EMC’s north Coweta headquarters on Friday afternoon. His tour followed a meeting with CowetaFayette staff and directors about federal energy
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