RESEARCH & DISCOVERY
Since 2014 the Urban School Food Alliance has been committed to purchasing No Antibiotic Ever (NAE) Chicken and this project put our promise into action. As we set out to develop the products for the Boost the Roost Chicken Pilot we focused on two specific sets of standards: NAE and The unwanted ingredients listed in the Ingredient Guide for Better School Food Purchasing. Throughout the project, we adhered to these guidelines to produce two products with specifications that met all our requirements as an organization. PRODUCT DEVELOPMENT SPECIFICATIONS The final chicken products developed were NAE antibiotic free, used whole muscle raw material, compliant with the Ingredient Guide for Better School Food Purchasing, and met student taste-test approval. These specifications, as defined below, are the core standards for this project: NAE Antibiotic Free: This certification is only given to poultry that have never been given antibiotics from birth to harvest. NAE poultry producers must provide documentation to the USDA to be awarded this classification.
for our food, we are asking for more antibiotic resistance. Using antibiotics only where they are needed, and not where they are not needed is important for everyone. Especially in our most vulnerable, like our children.” Raw Material - Whole Muscle: A cut of chicken where the Standard of Identity is whole muscle primal cuts of poultry or pieces of whole muscle including boneless breast filets and tenderloins. In regard to whole muscle, Neil Kinney, President of Rich Chicks, had this to share: “Whole muscle chicken is what the students are eating in the commercial marketplace as served by many of the large regional and national poultry chains. A whole muscle product definitely provides superior nutrition without fillers and a better quality dining experience.” Ingredient Guide for Better School Food Purchasing: This is a science-based tool that helps school nutrition professionals identify ingredients to avoid in food products. Examples of the ingredients in this list include sulfites, MSG, annatto, and FD&C yellow 5 (Tartrazine). Student Approval: Taste testing was conducted in three
In our research, we spoke with Dr. Jason Newland, Division Chief of Infectious Diseases and an Associate Investigator in the Center for Child Healthy Equity and Outcomes Research at the Abigail Wexner Research Institute at Nationwide Children’s. We asked him for more insight on the usage of antibiotics in our food supply: “The more we use antibiotics, especially where it is not needed, like in raising animals The more we use antibiotics, especially where it is not needed, like in raising animals for our food, we are asking for more antibiotic resistance. ~ Dr. Jason Newland ~ Nationwide Children’s
PAGE 10 | BOOST THE ROOST | USFA INITIATIVE RECAP
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