Fourth-graders Laura Kassel, left, and Destany Taylor eat school lunch Wednesday at Kennedy Elementary School in Willmar. Fruit and yogurt parfaits are among the healthy options school cafeteria staff are trying to incorporate into daily lunches and snacks at the schools. The sausage is made with turkey. A new grant also allows one fresh fruit or vegetable snack daily outside scheduled lunchtime. (Tribune photo by Gary Miller)
Read the article: Helping students learn to make the healthy choices
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