11/19/2017. Warrick County School Corporation. Future Goals of our Program. Enhancing your School Nutrition Program. Simply Stay The Course

Transcription

1 Enhancing your School Nutrition Program Shenae M. Rowe, RD Registered Dietitian/ Food & Nutrition Director Student/Employee Wellness Coordinator Warrick County School Corporation Warrick County School Corporation 10,000 Students in 16 schools 28% Free & Reduced 145 School Nutrition Professionals 1200 breakfasts served each day 7400 lunches served each day Active Farm to School Participants Participate in Summer Feeding Program Future Goals of our Program Introduce students to a variety of foods Increase overall quality of food served Prepare more items from scratch or semi -homemade Provide more fresh fruits and vegetables Expand our Farm to School Program Continue to Update/Renovate our kitchens X Simply Stay The Course 1

2 Our World Has Changed Before HHFKA After HHFKA Obesity by the numbers Childhood obesity rates have tripled over the past three decades! 1 in 3 children in America are overweight or obese! Obesity and Academic Performance Research has shown a strong connection between obesity and both a decreased academic performance and increased likelihood of being bullied in school. It is probable that students with poor nutrition, inactivity, and weight problems have a higher prevalence of physical conditions and psycho/social problems that are frequent causes of absenteeism. 2

3 Schools are educational facilities. We have a responsibility to teach our children how to live a healthy lifestyle through proper nutrition and physical activity. One word that defines school nutrition programs? Opportunity!!!! What role do we play? Our role is to embrace what we do each and every day and try to execute our services in a way that students will enjoy eating our nutritious meals. 3

4 It s Only Nutritious If They Eat It Customers have 3 choices everyday: o Skip a meal o Bring lunch from home o Purchase a meal from the cafeteria Increasing Meal Participation What can you do at your school or district to increase your meal participation? 4

5 Is This What People Think When They Hear School Lunch? Why? When They Should Be Picturing This Tell your story. Or they will tell if for you! Facebook Twitter Call the local news stations and have them do a story Be a guest columnist in the paper Invite a local politician to lunch enewsletters for parents 5

6 Get input from customers about their needs, wants and expectations Take time to ask, listen, conduct surveys and observe their choices. Talk to the students. What do they say? Newburgh Elementary Student Council Members Roasted Asparagus Sweet Potato Fries Pumpkin or Sweet Potato Bread Cooked Zucchini Baked Potatoes with our homemade cheese sauce Fruit Salad More homemade Macaroni & Cheese Don t underestimate what the kids expect from you and what they will eat!! Where to begin? #1 Purchase Quality Food!!! #2 Staff Buy-In is a MUST 6

7 Quality Product + Quality Cooking = Delicious Meals!!! Make your trays look appealing Quality of food served If there is something on the menu you are not proud to serve, then try to come up with a new menu option. Don t be afraid to offer suggestions and input!!! 7

8 Do you believe In what you come to work everyday to do? In the types of food you prepare for your customers? In the quality of food you serve? ARE YOU PROUD?? You must BELIEVE in what you do to take PRIDE in what you do! Which One Are You??? 8

9 Enhancing the Food Served You are NOT required to purchase the cheapest product available. Invest in your students by providing them with quality food. Take those extra little steps that will have a huge impact on your program. Consider more scratch or semi-homemade cooking Taste! Taste! Taste! Processed Foods Find products with minimal ingredients Healthier, easier to manage food allergies, taste better Offer a variety of chicken, fish, pork and beef Whole Grain Foods Are you using Whole Grain Products that the kids are not accepting? If so, be sure to apply for the whole grain waiver if you have not already It is super easy and quick to do Contact your field specialist for the form 9

10 Whole Grain Foods Waiver Vegetables Broccoli Cuts vs Broccoli Florets It is only healthy if the kids eat it! 10

11 Vegetables Bagged Lettuce vs Fresh Lettuce Tip: If you wrap fresh lettuce individually in plastic wrap, it will last a few weeks. Once you open a bag of lettuce, it starts to turn within 24 hours. Where do you begin? 11

12 Take a photo of your lunch tray everyday!!! This is a great way to look at the meals you serve from a different perspective. Consider Scratch/Semi-Homemade Cooking Benefits Better food quality Better taste Healthier Can drastically decrease sodium May provide cost savings Challenges May result in increased labor hours Requires staff training Makes it a little more challenging to determine meal components. 12

13 Ranch Dressing/Dip French Dressing Cheese Sauce Jalapeno Honey Butter Sauce Mexican Bean Dip Chili/Vegetable Soup Pizza Soup Fiesta Lime Corn Sides Macaroni & Cheese Roasted Parmesan Asparagus Edamame w/ Asian Glaze Asian Stir-Fry Noodles Jicama Sticks Parmesan Broccoli Fiesta Bean Salad Roasted Candied Butternut Squash Entrees Pollo or Carne Con Queso Polynesian Pork Flatbread Beef & Lamb Gyros Citrus Herb Baked Tilapia BBQ Chicken Strips Cheese Tortellini Bake Chicken & Dumplings Toasted Stromboli Grinder Spicy Thai Shrimp Pot Roast over Noodles Chicken Bruschetta Pasta Pita Bread Pizza Egg & Cheese Burrito Beef & Bean Burrito Beef & Bean Burrito Taco Filling 2 oz Refried Beans 1 oz Cheddar Cheese 1 oz Tortilla 10 Lettuce ¼ cup Salsa 1 oz 13

14 Standardized Recipes Consistent quality Cost control Food Allergies Mgmt HACCP Nutrition Diabetics Calories WCSC Food & Nutrition Department Recipe Book Standardized Recipes Grade level Recipe Yield # Portions Portion Size Serving Utensil Cost/svg (optional) Meal Components Recipe # Ingredient # Ingredient quantities Detailed Instructions Size of baking or steamtable pans CCP Any additional tips or notes Picture of menu item Revision date 14

15 Adjusting Recipes Determine the Multiplying Factor # of servings you want Original Number of Servings = Multiplying Factor Determine the new Weight or Volume Original Quantity x Multiplying Factor = Adjusted Amount (Calculate each ingredient separately) Batch Cooking is a must! The last student in line deserves the same quality and choices as the first student. Adding that Special Extra Touch Blanch broccoli when serving raw 15

16 Add that Special Extra Touch Food Presentation Tips Plate food as much as possible to avoid paper product usage Use metal utensils- so much nicer to eat with! Refill serving line pans in back of house rather than at the serving line (bagged items) Don t over cook food items (meats, pasta, veggies) Purchase bulk food items rather than pre-wrapped Food Presentation Tips Slowly incorporate some semi-homemade food in your menu Fresher is Always Better! Neatly place food on trays Mix different fruit/vegetables together to make variety cups Purchase bright colored trays (red, blue) 16

17 Staff Must Be Trained Cooking Classes Visit other schools in the district Visit other school districts Attend DOE free training classes Chef Cyndie videos Fruit & Vegetable Prep Class Be sure expectations are known by everyone!! Train Train Train! Fruit & Veggie Prep Class 17

18 Bell Peppers Pineapple Grapes 18

19 Meals & Nutrition How many choices are given to the students? More choices = students feel empowered, respected How are your choices offered? Kids eat with their eyes first If it doesn t look good, it s not going to taste good? How do you describe your choices? Chicken Patty on WG Bun or Chicken Fillet Sandwich Marketing Your Meals Inspiration Start with local inspiration to gain menu ideas Go to local restaurants let the menu inspire you Pick up the latest Food Magazine Cooking Light, Food & Wine Magazine, Bon Appetite Turn on the Food Network What is featured that you can use as inspiration? 19

20 Television & Websites Always keep your eyes and mind open Making Inspiration a Reality Polynesian Pork Flatbread 20

21 Making Inspiration a Reality Burrito Bowl Who are your customers? Students But be sure not to forget the others Teachers Nurses Secretaries Parents Principals Grandparents Administrators Custodians Maintenance Support Staff Increasing Participation of others Teachers/Administrators Special Staff Menu Special offers Mentoring Mondays- teachers/principals eat for free but must sit with the students and set a good example by eating a healthy school meal. Seeing their role models eating a healthy school meal will encourage the students to do the same. Parents/Grandparents Provide open invitation for lunch Host grandparents week Attend Back-To-School Open Houses 21

22 Get the students involved Kids Learn To Cook / Little Chefs Lucky Tray Day Play music when the kids come through Giveaways (Use Foodservice Reward or Cool School points) Balls, bikes, ipods, giftcards Theme Days- Have each school come up with a theme day Dr. Seuss s Birthday Green Eggs & Ham w/ Biscuit Dr. Seuss Cupcake with Gummy Egg! Give away Dr. Seuss Books 22

23 Lunch Menu Corned Beef & Potatoes w/ Biscuit Irish Cabbage Fruit Variety St. Patrick s Day Treat Milk What is Corned Beef? Corned beef is simply beef brisket that has been cured with salt. Our tender corned beef brisket will be cooked with minced garlic, onion, Worcestershire sauce, salt, pepper and parsley and tossed with thyme, oregano and basil seasoned potatoes. Lunch Menu Hometown All Beef Hot Dog Grand Slam Nachos & Cheese Stadium Baked Beans Homerun Fruit Variety All American Ice Cream Major League Milk Lunch Menu Boba Fett-ucini Alfredo w/ Garlic Lightsaber Vadar Veggies Ewok Salad Falcon Fruit Chewie Chocolate Chip Cookies Storm Trooper Milk 23

24 Eat your fruit & veggies, you must! May the fork be with you! 24

25 Talk Like a Pirate Day Scurvy Grilled Cheese Gangplank Green Beans Treasure Tossed Salad Parrot Pineapple Blue Lagoon Jello Matey Milk 25

26 Treasure Tossed Salad Blue Lagoon Jello 26

27 Total Solar Eclipse Mooncakes Solar Sausage Meteor Bites Mars Maters Fruit Flares Pudding in a Cloud Milk Way Milk Vote for School Lunch Have students vote on their favorite school lunch Get real voting booths Give out I voted stickers Menu the winning menu as the students favorite for that school. The more the students can get involved, the better!! Dress Like A Farmer Day!!! To kick off the WCSC Farm To School Program, we have invited two of our local farmers to join us for lunch in the NES Cafeteria this Thursday. We would like to show our gratitude to these farmers for providing these local and regional offerings of fresh cherry tomatoes and red delicious apples. Look for more locally grown produce to come to WCSC schools in the very near future. 27

28 Farm To School Kick Off!! Dress Like A Farmer Day! There s always a reason to Celebrate! 28

29 Make Healthy Eating Fun Celebrate the wonderful work you do! Learning healthy eating habits at a young age can reap benefits for a lifetime. 29