Transcript Slide 1

USDA New-trition Standards
Meet Real Consumers:
Successful Strategies for Kid-Approved School Meals
January 24, 2013
Presenters:
Dayle Hayes, MS, RD, Nutrition for the Future, Inc.
Garrett Berdan, RD, LD, Culinary Educator and Consultant
Moderator:
James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the
Academy of Nutrition and Dietetics and the American Culinary Federation
Original recording of the January 24, 2013 webinar and PDF download of presentation available at:
www.ConAgraFoodsScienceInstitute.com
Nutri-Bitessm
USDA New-trition Standards Meet Real Consumers
This webinar covered:
 Current trends/challenges for school meal programs in
the US
 Key changes in the 2012 USDA Nutrition Standards and
school meal patterns
 Practical, culinary strategies to help schools meet the
new menu patterns
 Approaches to involve children in planning school
menus and marketing nutrition to peers
 Key resources on supporting school meals for health
professionals
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FOOD INSECURITY
SOURCE: Feeding American 2012 Survey
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Best Practices for Kids
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Walk/bike to and from school
Breakfast at school (or home)
Recess Before Lunch (RBL)
Comfortable cafeterias
Adequate time to eat lunch
Adults eating with children
Nutrition education/marketing
Local food & school gardens
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SOURCE: Fairfax County Public Schools, VA, and Portland Public Schools, OR
What are the Challenges of MyTray?
• Calorie maximums
• Grains & meat/meat alternate
maximums (temporary flexibility)
• Minimum servings of vegetable
sub groups
• Future sodium restrictions
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Schools meeting the challenges
• Innovative menuing
• Vegetables featured
on salad bars, in
entrees and as side
dishes
• Sodium reduction thru
flavor enhancement
SOURCE: Denver Public Schools, Healthy Cooking Class, CO
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Five Culinary Strategies
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Skills development & staff training
Scratch cooking & flavor development
Farm-to-school & school gardens/farms
Dining concepts & comfortable cafeterias
Student-centered marketing/merchandising
SOURCE: www.sde.idaho.gov/site/cnp/smart/
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Culinary Strategies
Essential Culinary Skills
Scratch Cooking
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Knife skills
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Gradual implementation of recipes
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Weights & measures
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Weights & measures training
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Cooking techniques
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Recipe standardization
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Plate presentation
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Flavor development
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Seasoning without salt
Staff Training
Flavor Development
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Grill
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Roast
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Bake
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Sauté
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Farm-to-School Success
Culinary strategies necessary for
program to work in schools
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Knife skills
Training on food processing
equipment (Robot Coupe, Sunkist
sectionizer, etc.)
Food safety and sanitation
Basic cooking techniques and recipes
to serve local foods at peak of
freshness
Farm to School Kitchens
•Staff training for safe
handling/processing of fresh items
•Kitchen equipment (small scale)
for processing
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Large greens spinner
Robot Coupe
Sunkist Sectionizer
•Beyond produce: Grains, flour,
meat, beans, dairy
School Gardens
Farm Fresh Nutrition Education and
Marketing
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Dining Concepts
Cindi Hiatt-Henry,
McMinnville Schools Oregon
Example:
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Recess Before Lunch
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Adequate time to eat
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New high school cafeteria
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Mealtime philosophy
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Concepts represent national
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Behavioral expectations
food trends
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Décor and music
Culinary themes
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Right-sized furniture
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Grill
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Colorful utensils
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Deli Bar
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Adults eating with children
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Pizza
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Du Jour
Montana Team Nutrition Resources
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Effective Marketing/Merchandising
• Menus and other communication tools to
highlight excitement and taste
• Kid-friendly names, like X-ray Carrots,
Broccoli Trees and Mo-Rockin’ Chicken
• Presentation, presentation, presentation
• Smarter Lunchroom Lunch design (placement
on the line or salad bar)
• Convenience, convenience, convenience
• Strong social media presence
CUSTOMER-CENTERED EXCELLENCE
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Support school nutrition excellence
• Join SNS DPG of Academy of
Nutrition and Dietetics.
• Join School Nutrition
Association.
• Consider a career in school
nutrition.
• Attend school-focused FNCE
sessions and SNA meetings.
• Volunteer on your local SHAC or
wellness committee.
• Sign up for KIDS EAT RIGHT:
www.KidsEatRight.org/volunteer
SOURCE: Fairfax County Public Schools, Fairfax, VA
Nutri-Bitessm Summary
New-trition Standards Meet Real Consumers
RESOURCES
Garrett Berdan, RD, LD
EMAIL:
[email protected]
WEBSITE:
www.garrettberdan.com
FACEBOOK: www.facebook.com/GarrettBerdanChefRD
Dayle Hayes, MS, RD - Nutrition for the Future, Inc.
EMAIL:
BLOG:
FACEBOOK:
TWITTER:
[email protected]
www.SchoolMealsThatRock.com
www.facebook.com/SchoolMealsThatRock
@SchoolMealsRock
AND Kids Eat Right
Volunteer: www.eatright.org/Foundation/content.aspx?id=6442452354
Public Site: Shop Smart. Cook Healthy. Eat Right. www.eatright.org/kids/
SCHOOL MEAL SUCCESSES & HOT TOPICS
Tray Talk (SNA): www.traytalk.org
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