Regina Food For Learning, a non\u002Dprofit organization that feeds hungry children in Regina schools, is experiencing an increase in demand.
Gennutt added they served 114,962 snacks, 28,698 lunches and 11,542 breakfasts last school year. In Saskatoon, The Salvation Army currently provides breakfast to students at three high schools through their Breakfast Program.
“They get a juice box, granola bar, they get a breakfast sandwich, and we’re looking a yogurts as well just to try to give them a bit of nutrition each day.” The Salvation Army also has a school supply program for students in high school and elementary. Kerr said both programs have seen a significant increase in use. “If you look at some of the back-to-school supplies in the stores, they’re not cheap. If you’re already struggling as a family to put food on the table, it takes a bigger bite out of your budget.” Rachel Engler-Stringer, professor of community health and epidemiology at the University of Saskatchewan, has been leading three school food program projects, including a national project to examine food program models across the country to help develop a universal school food program.Article content “The diets of Canadian children during the school day, across the socio-economic spectrum, are poor,” she said. “That’s typically reflected in very low rates of consumption of vegetables and fruit, and also low consumption of whole grains and high consumption of heavily processed foods that we shouldn’t be eating all the time.” One of Engler-Stringer’s projects, Good Food for Learning, was a two-year universal curriculum-integrated school lunch project, the first of its kind in Canada. The study was conducted in two intervention elementary schools and two control schools in Saskatoon from September 2021 to June 2023. The intervention schools went from having small lunch programs that fed 25-40 per cent of kids to 100 per cent. “Because of some additional dollars, the variety of food increased, there was more emphasis on providing opportunity to try more vegetables and fruits, those sorts of things,” she said, adding there was a curriculum element to the study, with food and nutrition related learning, such as gardening and cooking classes. “We found that initially there were a lot of kids who wouldn’t try things, and over time more and more of them were willing to try foods that they weren’t willing to at the beginning.”
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