Transcript Document

FRESHMeals@Schools:
Seasonal and Cultural Menus
“Begin with the end in mind”
Sandy Curwood, RDN, MS
Director, Child Nutrition Services
Conejo Valley Unified School District
School Food
• School is an ideal setting to promote health because
of the amount of time that children spend at school
each day.
• School meals support nutrition by offering healthy
meals served by caring staff, with an education
reinforcement environment (marketing materials),
and modeling healthy behavior.
FRESHMeals@Schools:
• Menu Planning
• Recipe Development
• Procurement
• Production
Menu Planning
Menu planning begins with what you want to accomplish:
• Healthy meals students will enjoy
• Comply with the NSLP guidelines
• Meet budget parameters for your district
• Can be done with staff capacity, facilities,
and equipment that you have
Salad Bar to Enhance Vegetable
Subgroup Offerings
Salad bars can offer vegetable subgroups:
• Fruit
• Seasonal crops
• Marketing opportunity with signage
• Educational materials
• Align with the other meal
components
• Harvest of the month recipes
• Specialty salad
My Plate: My Tray
Recipe Development
• Fresh, seasonal ingredients
• What is available in your region?
• Utilize FRESHMeals@schools’ already standardized,
kid-tested recipes
• USDA Foods–stretch your food dollars
Plant Part SaladConnects to the Classroom
Seasonal and Cultural Recipes
• Take base recipe and add cultural components
Why Eat More Fruits and
Vegetables?
• Low in sodium
• Eating fruit may lower the risk of
heart disease
• Provides antioxidants
• Source of key nutrients
• Local produce is fresh
Benefits of Using Local Produce
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Sustainability–Seasonality
Increased varieties of crops
Keeping food dollars in our local economy
Less transportation reduces fuel use
(carbon footprint)
Less packaging
Preserves open space
Connects you with your community
Good marketing tool
Benefits of Scratch Cooking
• Health:
 Control content of sugar, salt, and sodium
• Known ingredients
• Better taste
• Environmental benefits:
 Less packaging
 Use local produce
Scratch vs. Purchase Comparison
Scratch made Peanut Butter and Jelly Sandwich vs. Uncrustables
• Scratch (4.8 oz) = $0.42/sandwich
• Loaf of bread = $ 2.00 (28 slices, 2 slices per sandwich) = $.14/sandwich
• Jelly Jar = $45.27 for 6, #10 cans. $7.54 per can (can contains 128, 1 oz
servings) = $.07/sandwich
• Peanut Butter Jar $ 51.96 for 6, 5# pails. $8.66per pail (pail contains 40,
2 oz servings) = $ .21/sandwich
• Uncrustable (2.04 oz) = $0.74/sandwich
Scratch Peanut Butter and
Jelly (4.8oz)
Uncrustable (2.04oz)
Uncrustable X 2
(4.8 oz)
Price/Serving
$0.42
$0.74
$1.50
Total Calories
569
300
600
Total Fat
29.96g
15g
30g
Saturated Fat
5.92g
2g
4g
Sodium
469mg
310mg
620mg
Scratch vs. Purchase Comparison
Scratch Pizza
(186g/6.5oz)
Premade Tony’s
(147g/5.2oz)
Premade Ton’y X 1.26
(186g/6.5oz)
Price/Serving
$0.74
$1.01
$1.27
Total Calories
399
390
491
Total Fat
14.18g
16g
20.16g
Saturated Fat
7.28g
8g
10.08g
Sodium
878.02 mg
730mg
919mg
Procurement
• Menu
Recipes
• Writing specifications
• Create bid document
• Establish deliveries
Procurement
The “BIG” Production:
Pulling It All Together
• Use menus and recipes to build menu
production worksheets
• Consider staff, meal times, and flow of kitchen
• Create production schedules
• Aggregate prep to have items ready
for daily production
The Opportunity: Our Work
• Making school lunch the “Meal of Choice”
• Providing access to healthy foods
• Providing learning opportunities for students to
make healthy choices
• Giving children hands-on experiences with fresh
fruits and vegetables
• Teaching children the agricultural foundation
of their food
• Building a relationship between the school
community and local agriculture
• Supporting parents as they promote healthy
choices with their children
• Promoting buying in-season and local
sustainably grown produce
Conclusion
Promoting “healthy eating is entirely
consistent with the fundamental mission
of schools: educating young people to
become healthy, productive citizens who
can make meaningful contributions
to society.”
Weschsler, H., McKenna, M., Lee, S., & Dietz, W. (2004, December). Role of schools in preventing childhood
obesity. Retrieved from http://www.cdc.gov/HealthyYouth/physicalactivity/pdf/roleofschools_obesity.pdf