Feed students right

Youngsters should have nutritious food if they are going to do their best in school -- and in life. Public schools at every level should do what they can to make sure that students are given healthy lunches.

It may not be easy to meet children's dietary needs while staying within a reasonable budget. And it may not be particularly palatable to many people for Washington to instruct schools about what they can serve.

But this is one time to swallow hard and learn from what nutritionists at the U.S. Department of Agriculture have to say about feeding students well. Reduced sodium and fat. Fewer starchy vegetables. More whole grains, fruit and vegetables.

And it is also time to explore ways to get fresh, locally grown produce on school-lunch tables -- at reasonable prices.

It was recently announced that nine local schools were chosen to receive grants for on-site vegetable gardens so students can learn about botany and nutrition and can eat what they produce.

The University of South Carolina and other schools have hosted farmers markets and make a point of purchasing food from local farmers.

GrowFood Carolina is a non-profit program to revive small farms, strengthen rural economies and provide Lowcountry businesses (grocery stores and restaurants) with fresh, local produce. Perhaps this effort by the Coastal Conservation League can be enlarged or duplicated to include schools.

School nutritionists have concerns that, if the cost of lunches rises, students will eat potato chips and corn dogs elsewhere. And some predict that children would be unwilling to try something that is unfamiliar to them. Chances are they are not familiar with geometry until they face it in schools, either. Learning new things is what education is about.

And when that leads to students who are both more knowledgeable and healthier, it's a wise lesson to deliver.