High school cafeteria manager awarded by School Nutrition Association

“We don’t just deliver from box to oven,” says Maggie Oswalt. “So we’re building homes as much as we can.”

Oswalt and his staff work at Great Crossing High School in Kentucky, a public school in Scott County just outside of Lexington.

They work hurriedly every day to pack bags, cut fruits and vegetables, and plate healthy menu items like chicken salad.

Oswalt was honored by the School Nutrition Association as Southeast Regional Manager of the Year. The organization said it wanted to recognize “the tireless efforts of school nutrition experts to ensure that students across the country receive the benefits of healthy meals every day.”

When asked about receiving the award, Oswalt said, “I was shocked, but I’m very grateful.”

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Oswalt manages a staff of 10 who serve lunch and breakfast to more than 1,000 students each day.

“We produce about 1,500 to 1,600 meals a day,” she said. It sounds daunting, but Oswalt and her staff make it look easy.

Meals prepared must meet state nutritional standards, and students who are eligible to receive taxpayer-funded, school-provided meals must have their meals prepared to receive maximum nutritional benefit. You are required to consume all of them.

According to the Kentucky Cabinet for Health and Family Services, only 13% of high school students in the state eat five or more servings of fruits and vegetables a day. This number is comparable to 21% of high school students nationwide.

Federal funding has allowed Scott County to provide meals to all students, and Oswalt, a nutrition expert, is making arrangements to provide meals to students so they can return to learning. is one of many cafeteria managers in the district who have taken on the task of organizing the . .

“The biggest thing kids need to worry about when they come to school is, ‘How am I going to eat? How am I going to pay my bills?'” she says. “They’re enjoying their food and having conversations, their grades are going up, their grades are going up. So, yeah, it’s a big deal,” she said.

Oswalt must track which children have food allergies to ensure they are tracked and kept out of harm’s way.

“They’re high schoolers, so they’re usually pretty good at that,” she said.

“If it’s something new that they like and it’s healthy, I want them to eat it,” Oswalt said.

Chris D’Errico, president of the School Nutrition Association, said, “School nutrition professionals are often the unsung heroes of schools, providing nutrition to students to help them succeed and contributing positively to school life.” We are grateful for the opportunity to recognize their dedication and hard work in supporting children across the country.”

This story was originally published by Michael Berk at: Scripps News Lexington.