TESTIMONIALS from School Food Services Professionals
Feedback from those on the frontline for children’s nutrition

“Two schools in my district have implemented the Build-A-Tray program. The sample washable trays they provided really add a ‘Wow’ factor in the serving area and make it easy for the students to see what proper nutrition is all about.”
Debbi Beauvais, RD SNS, Food Service Director, Gates Chili School District, Rochester NY

“The numbered trays and corresponding signs have helped us ‘show’ the children what we have been telling them all along. Build-A-Tray makes the Offer vs. Serve nutrition guidelines more fun and easily understood. The program gives food service professionals simple and effective tools to promote good nutrition for the children.”
Dia Ruskay, SNA Member, Qualified Food Operator Certificate
Manager, Middle Brook Elementary School, Trumbull CT

“Build-A-Tray was a wonderful visual aid when orientating the kindergarten students. It is a great instructional tool for both the children and the staff.”
Cheryl Gustaveson, SNA Member, Qualified Food Operator Certificate
Manager, Frenchtown Elementary School, Trumbull CT

“Having the number labels on the trays and above the food choices helped the students focus on each individual food group. The food pyramid is too complex for most primary grade children, but the BuildA-Tray program breaks out the food groups into manageable bits the children can ‘digest’ mentally.”
Madelyn Meager, SNA Member, Qualified Food Operator Certificate
Manager, Booth Hill Elementary School, Trumbull CT

“The Build-A-Tray program is helping the children see all the healthy foods they can get to eat when they fill up their trays. We encourage them to fill all the compartments on the tray by taking milk, fruit, and a protein. By eating the right foods they will feel full and not want to eat junk foods.”
Theresa Ferrani, SNA Member, Qualified Food Operator Certificate
Manager, Jane Ryan Elementary School, Trumbull CT

“Implementing the Build-A-Tray program has encouraged our students to be more aware of the choices they make when going through the lunch-line. The shapes and colors the program uses to highlight the different food groups help our students to identify the essential components of a healthy lunch. Since the introduction of Build-A-Tray, we have seen a significant increase in the consumption of fruits and vegetables. The program has been a great complement to our existing school wellness program.”
Abby Kassman-Harned, Director of Food Service, Board of Education, Tolland, CT

MGM – Maureen G. Mulvaney