1976-05-10-SC-min - Laserfiche WebLink

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Page 90 May 10, 1976 On Monday evening May 10, 1976, the Lexington School Committee con- ducted a meeting at the Jonas Clarke Junior High School at 8:00 p.m. Present were Mrs. Swanson, Messrs. Brown, Michelman, Rotberg, Wadsworth, and student representative Nancy Abelmann. Also present were Miss Quinn, Messrs. Spirts, Barnes, Maclnnes, Monderer. Mrs. Beryl Safford, 12 Meriam St., read the following letter from PUBLIC the Hancock parents: PARTICIPATION "Hancock parents wish to present this petition to you at this time SCHOOL CLOSING to reaffirm our strong support for our school and for its educational program. 'We would like the school committee to note that this petition has been signed by 97 per cent of Hancock's Lexington parents and thus repre- sents the view of the vast majority. Moreover, parents of children who live in other school districts, but who attend Hancock for special needs expressed the wish, when signing the petition that their other children also could attend the school. 'We earnestly hope that the school committee, as our elected repre- sentatives, will be responsive to this virtually unanimous declaration. We also urge that more extensive attention be given the contents of the Educational Program Sub-Committee report before irrevocable steps are taken which would cost Lexington one of its finest schools." Hancock School Association Richard and Beryl Safford Co-Presidents Mrs. Ruth Gallagher, 14 Moon Hill Road, expressed her concern that FOOD ADDITIVES the Food Services Department included processed meats (hot dogs, sausage, etc.) in the school menu. She emphasized the potentially dangerous ef- fects of additives and also the lack of nutritional value. Prof. George Wolf of the M.Z.T. faculty explained that processed meats were not dangerous, but were low in nutritional value and were uneconomical. He further added that meat containing nitrates, such as bacon were potentially dangerous when cooked at high temperatures. He asked the committee to consider the cost in money and potential cost in health. He explained that nitrates were introduced into foods to retard botulism, improve flavor and retain color and nitrites themselves are not poisonous. The danger is in the conversion to nitrosamines from high heat. Mr. Michelman stated that there was a fair amount of public and community concern about additives--some of these scientifically based. He summarized stating he felt the school policy should be to pro- vide an alternative menu.