Why Does MCPS Oppose Improving School Food?

 ...Testifying against the Sugar-Free Schools Act were Kate Heinrich, president of the Maryland School Nutrition Association (MSNA) and Marla Caplon, chair of MSNA’s Nutrition Committee. Mrs. Heinrich is employed as the assistant director, Division of Food and Nutrition Services (DFNS) for the Montgomery County Public Schools (MCPS). Mrs. Caplon is employed as the director of DFNS for MCPS. Mrs. Heinrich and Mrs. Caplon also testified against the Thirty Kids Act and the Chemical-Free Schools Act. MCPS is the largest school district in Maryland with over 150,000 students...

 http://www.connectionnewspapers.com/news/2015/mar/18/letter-why-oppose-improving-school-food/

Montgomery schools to prohibit certain chemicals in foods

New contracts won’t include some food dyes, sweeteners
From the Gazette.  Read the whole story here.
October 16, by Lindsay A. Powers, Staff Writer

Montgomery County students will be seeing fewer dyes, artificial sweeteners and other chemical additives in their food after a recent decision by school officials to add to a list of banned ingredients.

As Montgomery County Public Schools enters into new contracts with food vendors, the system will require that foods be free of the Blue 2, Green 3, Red 3, Yellow 5 and Yellow 6 food dyes, aspartame, acesulfame-potassium, butylated hydroxyanisole, potassium bromate, propyl gallate, saccharin, sodium tripolyphosphate and tert-Butylhydroquinone, said Marla Caplon, director of food and nutrition services for the school system. Existing contracts won’t be affected.

And:

Lindsey Parsons, co-founder of Real Food for Kids-Montgomery, said the change marks “a huge step.” Her organization, which includes more than 3,500 members, has advocated for healthier foods in county school cafeterias.

She said Real Food appreciates the school system’s decision given the number of items that will be affected.
“We recognize that that’s a big give for them,” she said.

The organization still wants to see other chemicals banned as well, including other food dyes and substances similar to MSG. Parsons said Real Food’s main concern is that the chemical additives that remain in school foods might be carcinogenic. Members are also concerned the food dyes might cause hyperactivity in some children.

Finally:
[Marla] Caplon [MCPS Director of food and nutrition services] said some chemical additives are more prevalent in cafeteria foods and the school system thinks there are good reasons for keeping them.

Providing an example, she said that a caramel additive is used in nearly all the fully cooked meat items the school system serves. The system buys fully cooked meat due to safety reasons.