City of San Antonio 2011 Summer Camp Menu Rotation Project Points Metro Health

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1 Introductory Information: City of San Antonio 2011 Summer Camp Menu Rotation Project Points Metro Health The COSA Parks & Recreation Department s Summer Camp program supplies hot lunches and an afternoon snack to 7,000-10,000 children each weekday from June 13 August 5, It is likely that this is the only hot lunch program in the country within the daycamp setting. Parks & Rec encouraged the collaboration of efforts between their foodservice provider, Selrico, and Metro Health s Community Based Obesity Prevention grant. The proposed summer 2011 menu would have increased total and saturated fat, sodium, and total calories. By identifying specific nutrition criteria as a focus for the summer camp menus, we were able to increase whole grains, reduce saturated fat, and decrease the sodium content of the menu. Information Points: There was no additional funding required to improve the nutritional quality of the Parks & Recreation Department summer camp menu. It was completely voluntary for the Parks & Recreation Department to coordinate efforts of the Metro Health s Community Based Obesity Prevention grant and their foodservice provider, Selrico, to further improve the nutritional quality of the summer camp menus. The summer camp menu cycle must meet the USDA s Summer Food Service Program (SFSP) Meal Pattern requirements. Three primary areas were identified as goals to further enhance the nutritional quality of the menu: Increase whole grains Reduce saturated fat content Decrease sodium content Specific criteria were also adopted from the USDA s Child Care Food Program to ensure: Vitamin A sources from vegetables and s were included at least twice a week Vitamin C sources from s and vegetables were incorporated daily Fruit juice was not provided more than once a day The Parks & Recreation Department is the first COSA department to be awarded the Por Vida designation. The Por Vida team was pleased with the healthy choices and balanced meals provided by this menu, and believes it will positively influence the tastes and nutritional intake of the city s children who are participating in the COSA summer camps. Metro Health and Por Vida gladly endorse this menu as it sets an example of improved nutritional quality, nutrient balance, and cooperation among city departments, foodservice providers, and the community.

2 Children s Menu Criteria Category Options Recommendations Fruits Serve one or more serving of Fresh Fruit Canned Fruit: must be in natural juice or light syrup Examples: Fruit Cup, Applesauce, Strawberries, Mandarin Oranges Serve one or more serving of vegetable non-fried vegetables vegetables can be served as side dish or prepared in meal Examples: Side Salad, Green Beans, Carrots, Broccoli, grilled vegetable medley Non fried foods Serve a variety of non fried entrée items Offer a variety of baked, grilled, or sautéed entrée items No Sugar Sweetened Beverages Portion size Offer a variety of No Sugar Sweetened Beverages Offer children s portion size of entrées and side items that are smaller than adult portion sizes 100% Real Fruit Juice Low Fat Milk Water The children s menu should follow all of the categories highlighted in yellow. Por Vida also encourages to follow the category highlighted in blue, but it is not required. Menu disclaimer: Children s calorie and nutrient needs vary drastically by age, therefore this menu incorporates healthy choices and balanced meals

3 Before / After Summer Camp Menu 2011 Day 1 Day 6 Day 8 Day 10 Day 11 Whole Wheat Spaghetti with Tomato Sauce (1/2 cup) and Turkey Meat Balls (2 oz.) Peas (1/2 cup) Granola bar, plain (50 gm) 100% orange juice Boneless buffalo wings with BBQ sauce Pinto beans (1/2 cup) Mixed vegetables (1/2 cup) Honey graham cracker (25 gm) Baked chicken nuggets (3 oz.) Whole Wheat Macaroni & Cheese (1/2 cup) Green beans (1/2 cup) Orange Granola bar, plain (50 gm) 5.5 oz. Cheese Pizza (Cheese 2 oz.) Carrot sticks (1.2 oz.) Banana Chocolate Graham Bears (25 gm) Steak fingers with country gravy Mashed potatoes (1/2 cup) Peas (1/2 cup) Smores granola bar (50 gm) Whole wheat spaghetti (1 cup) with low sodium tomato sauce (1/2 cup) and chicken meatballs (2 oz.) Peas (1/2 cup) Grilled pork (3 oz.) Low sodium stuffing (1/2 cup) Mixed California Blend (1/2 cup) Warm spiced (1/2 cup) Baked chicken nuggets (3 oz.) Whole Wheat Macaroni & Cheese (1/2 cup) Green beans (1/2 cup) Orange or Seasonal Fresh Fruit 4.65 oz. cheese pizza (2 oz. cheese) on Whole Wheat Crust Carrot sticks (1.2 oz.) Apple or seasonal fresh Cornmeal Crusted Fish Sticks (2.5 oz.) Whole Wheat Roll Mashed Sweet Potatoes (1/2 cup) Broccoli (1/2 cup) Whole grain, fiber enriched honey graham crackers (25 gm) Whole Grain Banana Bran Muffin (2 oz.) Trail Mix, no nuts (1.25 oz.) Whole Grain Cinnamon Graham Goldfish Crackers (25 gm) Whole Grain Oatmeal Square, Oatmeal & Raisin (60 gm) therefore this menu incorporates healthy choices and balanced meals.

4 Meal & Snack Components Meat & Meat Alternate Grains & Breads Milk Summer Nutrition 2011 Menu Rotation Day 1 Day 2 Day 3 Day 4 Day 5 LUNCH LUNCH LUNCH LUNCH LUNCH Baked beef and bean burrito, 5.75 oz, 1 bread Turkey hot dog, 2oz Chicken meatballs 2 oz. Breaded chicken patty, 3oz Oz. Cheese pizza, (cheese 2oz.) Tortilla from the burrito - 1 bread 1 Whole wheat bun Whole wheat spaghetti 1 cup Whole wheat sandwich bun Whole wheat crust - 1 bread 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) &/or Fruits (2) Mexicali corn, 1/2 cup Carrots, 1/2 cup Tomato sauce, 1/2 cup (low sodium) Green beans, 1/2 cup Carrot sticks (1.2 oz) Apple, 1/2 cup (138 ct) or Warm spiced, 1/2 cup Peas, 1/2 cup Orange (138 ct) or Banana, 1/2 cup (150 ct) or Seasonal fresh Ketchup, Mustard Mayonnaise Napkin, Straw, Utensil Napkin, Straw, Utensil Napkin, Straw, Utensil Napkin, Straw, Utensil Napkin, Straw, Utensil SNACK SNACK SNACK SNACK SNACK Grain, Milk, Meat/Meat Alternate, or Vegetable Graham Chocolate Bears Trans Fat Free group-b (25gm or 0.9oz) Quaker Whole Grain Oatmeal Square, Oatmeal & Brown Sugar (60 gm) Whole Grain Fiber Enriched Honey Graham Cracker group- B (25gm or 0.9oz) 100% Mozzarella String Cheese (28gm or 1 oz.) - Meat alternate Whole Grain Granola Bar (Smores) group-d (50gm or 1.8oz) Fruit (6oz) 100% Apple Juice (6oz) (6oz) 100% Apple Juice (6oz) (6oz) therefore this menu incorporates healthy choices and balanced meals.

5 Meal Components Meat & Meat Alternate Day 6 Day 7 Day 8 Day 9 Day 10 LUNCH LUNCH LUNCH LUNCH LUNCH Grilled pork*, 3 oz. Salisbury steak, 3 oz + gravy Baked chicken nuggets, 3oz Mini corn dogs 3oz - 2 breads 4.65 Oz. Cheese pizza, (cheese 2oz.) Grains & Breads Low sodium stuffing Mashed potatoes Whole wheat macaroni and cheese Breading - 2 bread equiv. Whole wheat crust - 1 bread Milk 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) 1% Milk 1/2 Pint (8oz.) &/or Fruits (2) Mixed California blend veggies, 1/2 cup Carrots, 1/2 cup Green beans, 1/2 cup Peas & Carrots blend, 1/2 cup Carrot sticks (1.2 oz) Warm spiced, 1/2 cup Peach or Seasonal fresh Orange, 1/2 cup (138 ct) or Seasonal fresh Banana, 1/2 cup (150 ct) or Seasonal fresh Apple, 1/2 cup (138 ct) or Ketchup, Mustard Napkin, Straw, Utensil Napkin, Straw, Utensil Napkin, Straw, Utensil Napkin, Straw, Utensil Napkin, Straw, Utensil SNACK SNACK SNACK SNACK SNACK Grain, Milk, Meat/Meat Alternate, or Vegetable Whole Grain Banana Bran Muffin (2 oz) 100% Mozzarella String Cheese (28gm or 1 oz.) - Meat alternate Trail Mix (no nuts), 1.25 oz Whole Grain Apple Cinnamon Muffin (2 oz) Whole Grain Cinnamon Graham Goldfish Crackers (25 gm or 0.9 oz) Fruit 100% Apple Juice (6oz) (6oz) 100% Apple Juice (6oz) (6oz) (6oz) therefore this menu incorporates healthy choices and balanced meals.

6 Meal Components Meat & Meat Alternate Day 11 LUNCH Cornmeal crusted fish sticks*, 2.5 oz Grains & Breads Whole wheat roll (1) Milk 1% Milk 1/2 Pint (8oz.) &/or Fruits (2) Mashed sweet potatoes, 1/2 cup Broccoli, 1/2 cup Ketchup, Tartar sauce Napkin, Straw, Utensil This menu cycle meets the USDA s Summer Food Service Program (SFSP) Meal Pattern requirements. The nutritional value of this menu was enhanced in the following ways: Comprehensive use of whole grains Reduced saturated fat content Lower sodium content Additionally, nutritionally-beneficial criteria from the USDA s Child Care Food Program were utilized to ensure: Vitamin A sources from vegetables and s were included at least twice a week Vitamin C sources from s and vegetables were incorporated daily Fruit juice was not included more than once a day. SNACK Grain, Milk, Meat/Meat Alternate, or Vegetable Fruit Quaker Whole Grain Oatmeal Square, Oatmeal & Raisin Group-E (60 gm) 100% Apple Juice (6oz) *pending CN label therefore this menu incorporates healthy choices and balanced meals.