Governor John Baldacci and First Lady Karen Baldacci Showcase The New Look of School Breakfast to Feed More Hungry
Maine Schoolchildren
Maine Culinary Programs Give School Breakfast a New Look
Health and education leaders had an opportunity to hear about an exciting new school breakfast initiative while sampling
specially prepared, creative breakfast dishes at an event March 6 hosted by Governor John E. Baldacci and First Lady
Karen Baldacci at the Blaine House.
First Lady Karen Baldacci spoke on the importance of breakfast for Maine children, while Gail Lombardi, Education Specialist
with the Maine Department of Education’s School Nutrition Program, introduced the New Look of School Breakfast,
an initiative designed to get more school children eating breakfast. “While the benefits of breakfast are well-documented
and many Maine schools offer it, only 44% of children currently eating school lunch choose to eat school breakfast. The New
Look of School Breakfast aims to change that.” says Lombardi. Pilot studies have shown when schools
offer creative programs such as Breakfast in the Classroom, Grab-n-Go Breakfasts and Breakfast After 1st Period, children
get excited about jump starting their day with a healthy meal which leads to healthier, better behaved and more productive
students. According to Lombardi, eating a nutritious breakfast is also a great way for children to be on target to meet
their daily needs for key nutrients including calcium.
Leaders from the Maine Dietetic Association, the Maine Academy of Family Physicians, the Maine Chapter of the American
Academy of Pediatrics, and the Maine School Food Service Association sampled each of the breakfast dishes prepared by
Maine’s Community College instructors and students, selecting their favorite for the People’s Choice
Award. Suzzanah Benoit and Nate Hopkins, student chefs from Central Maine Community College who created savory Fresh
Herb Breadwiches received this year’s award and $500 scholarships. The Maine Dairy Promotion Board
asked chef instructors to challenge their students to create their most dairy-delicious breakfast recipes, each providing
20% of the Daily Value for calcium. Recipes had to use cow’s milk, cheese or yogurt as one of the main ingredients.
By showcasing the work of some of Maine’s up and coming chefs, the event also celebrated our state’s five
outstanding Community College culinary arts programs. York County Community College, Southern Maine Community College,
Central Maine Community College, Eastern Maine Community College and Washington County Community College all participated.
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