Pleasant Valley High School lunch has made many improvements over the years. National fiber intake and government health standards may be driving these adjustments.
The Pleasant Valley Food Services department is made up of administrators and staff who serve food daily in the cafeteria. They make decisions on what goes on the menu, ensure USDA standards are met and implement necessary changes.
The cafeteria has introduced popular updates, such as a separate salad bar for full meals and a vegetable bar for sides. A grab-and-go section has also become a favored addition. These changes provide an important component often overlooked in student diets: fiber.
According to estimates from the National Library of Medicine, 95 percent of Americans do not meet their recommended daily fiber intake.
While many students and athletes focus on high-protein diets—often important for muscle growth and recovery—fiber is linked to several cardiovascular benefits.
Fibers from beans, oats and flaxseeds help absorb cholesterol from other foods, reducing negative effects such as inflammation and high cholesterol levels. It also plays an important role in bowel health, as fermented fiber supports beneficial bacteria and may lower the risk of colon-related diseases.
Many of the vegetables served in the PVHS cafeteria support gut health and help reduce the risk of illness. Fruits are also widely available, with options such as cantaloupe, watermelon, apples and peaches offered throughout the week.
Pleasant Valley senior Johann Deutmeyer shared his opinion on the cafeteria’s offerings.
“The cafe food available has necessary essential nutrients, but most students don’t take advantage of the sides that are available for free with the main lunch,” Deutmeyer said. “I enjoy a few things they offer for cafeteria food and it’s good that they try new things which are sometimes hit or miss. They got rid of the study hall donuts though.”
Although the options are available, it is up to the student to take advantage of the free sides of fruits and vegetables. Deutmeyer noted that many students do not. While staff at the register often encourage students to pick up a fruit, there may be more effective ways to promote healthier choices.
Deutmeyer also noted the cafeteria’s willingness to try new things. Efforts to improve the menu are appreciated, as adding variety helps keep students engaged and curious. While not every addition becomes a favorite, these changes help make school lunches more interesting.
For the average student, the food provided is generally sufficient. However, choices often depend on individual needs. With many student-athletes in the district, some require more intentional diets. PV track athlete Dillon Kraus spoke about balancing nutrition with performance.
“Being an athlete is hard because I have to eat with consideration of practice or a meet,” he said. “On the last pizza day, I had to limit the amount of pizza I had so I wouldn’t have the wrong food in my body before a meet. Overall, though, I think the school food is fine but an athlete needs to be adding in their own things that I would never expect from a school lunch.”
As Kraus suggests, being mindful of their diet can impact athletic performance. Athletes often need to pay closer attention to their nutrition than the average student.
Beyond nutrition, Kraus also noted an improvement in the cafeteria overall.
“I mostly enjoy the cafeteria food and overall it has gotten slightly better,” he said. “Sometimes I think they try to get too fancy and make weird things like a cheese bean burrito or something. The addition of the new grab and goes have been nice as well.”
The national decline in fiber intake is being addressed, in part, by schools like Pleasant Valley. Along with offering healthier options, the cafeteria’s efforts to experiment and improve appear to be welcomed by students with a variety of needs.
