Potatoes are on the verge of elimination from school lunch programs, in light of new guidelines proposed by the U.S. Department of Agriculture. The USDA measures are part of a larger effort to place more focus on vegetables and whole grains, while reducing sodium, trans fat and starch intake. Potato farmers claimed the USDA unfairly singled them out, pointing out that preparation was the key to nutrition. Baked potatoes provide a source of potassium.
Dr. David Herber, director of the UCLA Center For Human Nutrition, pointed out that kids will eat potatoes elsewhere, whether at home or restaurants. He argued that schools should promote healthy nutrition, and the cafeteria menu is part of that.
