July 16, 2013 from am
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1 Sherri Cirignano, MS, RD, LDN: FCSH Educator Luanne J. Hughes, MS, RD: FCHS Educator Family & Community Health Sciences Dept. Rutgers Cooperative Extension July 16, 2013 from am
2 Attendees will be able to: Plan and conduct successful food tastings with elementary school-age students List 3 benefits of tastings and 5 or more foods to consider for tastings that meet new lunch standards Consider current food allergy issues when planning tastings
3 9 Pilot Schools in 9 Counties Selected by a Competitive Application Process Research Project with Evaluation & Impact Reporting 4 Principal Investigators, Based Across NJ Sherri Cirignano, Warren County Sandra Grenci, Hunterdon County Kathleen Morgan, Chair, FCHS Department Luanne Hughes, Gloucester County
4 Is a Way for Schools To Connect With Local Farms So They Can Serve More Local Foods Help Kids Eat More Fruits & Vegetables Offer Nutrition Education, Physical Activity, Gardening & Agriculture Programs to Students, Families & Staff Offer Farm-To-School & Nutrition Trainings for School Nutrition Personnel
5 Provide trainings for school foodservice personnel in New Jersey on implementing the 2010 Dietary Guidelines for Americans, promoting the HealthierUS School Challenge and promoting USDA Foods Provide fun and interactive nutrition education with taste-testing activities and physical activity for children, teachers, parents and other caregivers Provide schools with technical assistance to create and maintain a healthier school environment, and implement and enforce school wellness policies
6 Provide fun & interactive nutrition education & physical activity opportunities Establish a school garden Implement Farm-to-School initiatives that link classrooms and cafeterias.
7 The Curriculum Healthy Foods From Healthy Soils Four Components Where Does Food Come From? Choosing Food for Body & Soul Let s Grow Our Own Putting Garbage To Work Tastings are included to reinforce the lessons
8 2 school-wide tastings were conducted at each of the 9 pilot schools Schools selected a variety of fruits and vegetables for students to taste to Complement the lesson Support new recommendations Potentially be added to the menu
9 Tasting cards were used Prior to each tasting, students completed the front (pre-evaluation). After each tasting, they completed the back (post-evaluation).
10 7,310 tastings / 6,012 completed cards (82%) Students willing to participate in tastings (83%) Most were willing to eat the foods again (62%) Taste-tested produce added to cafeteria menus Sugar snap peas as a side dish Spinach as a side dish, salad and entrée
11 Increased sales of a la carte salads Reduced plate waste after adding tastetested foods to salads Increased purchases of new menu items after the taste-testing activities Students requesting the foods taste-tested and served at school to be served at home
12 School Taste-Testing #1 Taste-Testing #2 1 Canned Chick Peas Raw Green Beans Served with Low-fat Tossed in a Light Ranch Dressing Vinaigrette 2 Cooked Spaghetti Squash Served with a Raw Sugar Snap Peas Light Amount of Pepper 3 Raw Baby Spinach Tossed Lightly in a Vinaigrette Raw String Beans 4 Raw Baby Spinach Tossed Lightly in a Vinaigrette Raw Sugar Snap Peas 5 Roasted Zucchini and Summer Squash, Seasoned Lightly with Pepper Raw Sugar Snap Peas 6 Roasted Butternut Squash Seasoned with Salt and Pepper Raw Sugar Snap Peas 7 Roasted Sweet Potatoes Raw Cantaloupe 8 Roasted Sweet Potatoes Raw Snow Peas 9 Raw Baby Spinach Raw Sugar Snap Peas
13 A way to identify lower fat/sugar alternatives that students will accept Not eating enough nutrient dense foods Way to introduce students to nutrient dense foods -- vegetables, fruits, whole grains, and fat-free milk Increase interest in choices and improve eating habits
14 Tie Tastings Into an Event or Focus at School Curriculum-Based Choose food from a geographic area of study Seasonal Connection Winter squash, Spring greens, Summer berries, Fall root vegetables A Request or Inquiry From a Student What are kale chips? A School Garden Harvest Celebration Salad Party with a variety of different greens
15 Use the key messages of the 2010 US Dietary Guidelines and Choose MyPlate as a guide: Make half your plate vegetables and fruits Make at least half your grains whole Switch to fat-free or 1% milk.
16 Consumers, the last stop in the food system, play key role in reducing foodborne illness risk. Be sure students and volunteers wash their hands properly before handling any food Wash hands with warm water and soap for at least 20 seconds Distinguish between soap and hand sanitizers Be sure desks/table-tops are cleaned & sanitized
17 Identify foods to avoid due to student allergies or food sensitivities 90% of food allergies are from one of these: Peanuts Tree nuts Fish Wheat Egg Milk Soy Shellfish 10% from over 160 other foods
18 Advise families of allergic students ahead of time that a taste-testing is scheduled Invite a parent/guardian of a food allergic student to join the taste-testing to ease concerns/worries Work with the school nurse to identify foods to avoid Follow school wellness policy to guide the selection of the taste-testing location Cafeteria Classroom Make sure surfaces are allergen-free
19 Choose foods that are (or can be) served in the cafeteria Tell parents about tastings, including recipes to try at home Involve students with Preparation Serving Recording of results Choose foods that grow in your garden if you have one
20 Invite a local farmer to bring in produce and discuss how it grows Taste foods from each food group found on MyPlate Encourage, but do not force, children to try new foods Consider the food and how you ll prepare it
21 Collaborate with Cooperative Extension Partner with SNAP-Ed Pair tastings with foods from the Fresh Fruit & Vegetable Snack Program if you have it Reach out to your PTA/PTO or Home & School Association to support tastings Involve student government, G&T or other student group Reach out to the teachers association
22 Sherri Cirignano, MS, RD, LDN Rutgers Cooperative Extension of Warren County Luanne Hughes, MS, RD Rutgers Cooperative Extension of Gloucester County FCHS: Promoting Healthy Families, Schools & Communities
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