School lunchrooms are taking a bite out of breaded chicken patty infamy.
York Daily Record/Sunday News education reporter Angie Mason wrote a story last week about the many healthy changes kids will see in cafeterias — more whole grains and fresh fruits and veggies, and skim milk.
Some local foodie officials were unsure how students would react to the banning of the beloved patty, replaced by grilled chicken sandwiches.
I remember the goodness of that crispy amalgamation of chicken parts.
It’s been about a decade since I ate one, but I know that if you smother it in high-fructose corn syrup with a smidge of tomato, it tastes great.
I remember the lack of energy I felt after eating lunch in school cafeterias in the ’90s and early 2000s. Even though I didn’t know squat about nutrition then, I knew something wasn’t right about the food I was eating and how it made me feel.
It’s good to see some substantial changes being made to lunch programs, changes stemming from government mandates and overall awareness that healthy food can be affordable and taste good, too.
See you later, chicken patty. I won’t miss you.
Here’s a breakdown of nutrition facts in a chicken patty, according to fatsecret.com:
— 226 calories
— 14.3 grams of fat
— 3.06 grams of saturated fat
— 42 milligrams of cholesterol
— 436 milligrams of sodium
— 12.4 grams of carbohydrates
Versus 3 ounces of grilled chicken by Tyson:
— 100 calories
— 2 grams of fat
— .5 grams of saturated fat
— 470 milligrams of sodium
— 1 carbohydrate