by Joe Crocetta / staff photographer
see the enlargement
At its most basic dictionary-definition level, yogurt is a thick, semisolid food made from milk fermented by a bacterium. Yuck.
Does that sound like something that's going to sell a lot of school lunches?
Toward the end of 1996, U.S. Department of Agriculture approved yogurt as a meat substitute for the school lunch program. Kids across the country may have had a cartoon image of trying to eat a messy sandwich of yogurt sliding off a hamburger bun.
Relax. That's not the way it is.
To understand how it is, it helps to understand how school lunch menus are planned.
Washington County is among about a third of the nation's schools that are using "nutrient-based menu analysis" -computer analysis - to plan school lunch menus, according to Don Trumble, director of Washington County Board of Education's Food and Nutrition Services. Involved in the local school food service for 27 years, Trumble has seen more than one generation of students go through the school lunch lines.