Menu Planning with Popular & Nutritious Shelf Stable Tomatoes Jodi Batten, SNS Red Gold, LLC Nutrition Track Sponsor
KEY RESOURCE: Dietary Guidelines for Americans 2015 (DGA) http://health.gov/dietaryguidelines/2015/ 1. DGA 2015 recommends 5 ½ cups/week for a 2000 calorie diet 2. DGA 2010 Recommended the INCREASED consumption of Red/Orange Vegetables of which tomatoes are a key Red Vegetable 3. Of the 5 subcategories of vegetables listed, Red/Orange is the highest category recommended for consumption on a weekly basis. 4. Tomatoes also provide many of the Nutrients of Public Health Concern by being a rich source of Potassium, Vitamins A, C and Dietary Fiber.
Red/Orange Vegetables Added to Dietary Guidelines in 2010 / continues in 2015 Increase vegetable and fruit intake. Eat a variety of vegetables, especially dark- green and red and orange vegetables and beans and peas. Dietary Guidelines 2015 DGA continued the same Red/ Orange recommendations More than any other subcategory
Red/Orange Vegetable Sub Category Added to NSLP in New Meal Pattern per HHKFA 2010 & DGA 2010 Source: USDA The Biggest Category
This is the first major revision of the Child and Adult Care Food Program meal patterns since the Program s inception in 1968. DGA 2015 = Source of New CACFP Meal Pattern Changes...to safeguard the health of young children by ensuring healthy eating habits are developed early,... https://health.gov/dietaryguidelines/2015/guidelines/executive-summary/#key-recs
CACFP New Rule on Fruit & Vegetables
CACFP Best Practices: Fruit & Vegetables
CACFP New Rule on Fruit & Vegetables FNS Response: After careful consideration, FNS is establishing a separate vegetable component and a separate fruit component at lunch, supper, and snack through this final rule. The intent of this new requirement is to promote the consumption of vegetables and fruits, as recommended by the Dietary Guidelines, and to better align with the NSLP. The Dietary Guidelines found that vegetables and fruits prepared without added solid fats, added sugars, refined starches, and sodium are nutrient-dense foods and are under consumed by Americans. FNS does not expect a separate vegetable component and fruit component to be overly complicated or increase costs because providers are already required to serve two different kinds of vegetables or fruit, or a combination of both. FNS acknowledges that what is considered a vegetable or fruit may be slightly confusing, especially as various cultures may identify vegetables and fruits differently. To ensure CACFP operators understand and are able to comply with the new separate vegetable and fruit components, FNS will work closely with State agencies and provide additional guidance, including how to credit traditional foods. FNS wants to emphasize that while The Food Buying Guide for Child Nutrition Programs (http://www.fns.usda.gov/tn/foodbuyingguide-for-child-nutritionprograms) presents crediting information for vegetables and fruits, it is not an exhaustive list of all creditable vegetables and fruits. Pages 8 & 9 of Federal Register https://www.gpo.gov/fdsys/pkg/fr-2016-04-25/pdf/2016-09412.pdf
CACFP New Rule on Fruit & Vegetables In response to commenters request, this final rule permits the option to serve two vegetables at lunch and supper, instead of one vegetable and one fruit. The NAM report and the 2015 2020 Dietary Guidelines found that very few children (1 through 8 years old) consume the recommended amount of vegetables, while the majority of children meet the recommended intake for fruits. With this in mind, FNS agrees with commenters that allowing two vegetables at lunch and supper will help bring children s vegetable consumption closer to the amount recommended by the Dietary Guidelines. This modification grants providers greater latitude when menu planning. In addition, based on the time of the year, it may be more appropriate to serve two vegetables than a serving of vegetable and fruit. Therefore, it also allows providers to take advantage of the local and seasonal availability of produce, which may improve freshness and food quality. To be consistent with the Dietary Guidelines recommendation that all Americans should consume a variety of vegetables, this final rule requires that two different kinds of vegetables be served when a provider chooses to serve two vegetables at lunch and supper. Please note, the vegetables do not need to be from different vegetable subgroups (e.g., dark green vegetables, red and orange vegetables, starchy vegetables, beans and peas (legumes), or other vegetables). A lunch or dinner meal with a serving of carrots and a serving of tomatoes (both red and orange vegetables) is allowable. Pages 8 & 9 of Federal Register https://www.gpo.gov/fdsys/pkg/fr-2016-04-25/pdf/2016-09412.pdf
Cooking /Processing tomatoes allows it to become more bioavailable to the body than fresh tomatoes, especially when paired and served with dietary fat. Tomato-TRITION Eat right, live well: Turn to tomatoes for flavor, nutritional benefits! Tomatoes are... Rich in nutrients Low in calories An Excellent Source of Vitamins A and C Dietary Fiber Potassium B Vitamins - a good source of folate, niacin and B6. Lycopene - cancer fighting plant chemicals (phytonutrients) a fat soluble nutrient. Linked to a reduced risk of prostate cancer; working in concert with niacin, vitamin B6 and folate, helps block the harmful (LDL) cholesterol from forming atherosclerotic plaque. The potassium helps lower blood pressure. Red tomatoes, the most eaten variety, rank lowest in sodium and high in lycopene.
Tomatoes Lycopene Bonus Rich in powerful antioxidant group: carotenoids which inactivate free radicals, protect against cancer, slow development of atherosclerosis. Most plentiful carotenoid is lycopene, others include beta-carotene and lutein. Tomatoes are responsible for more than 80% of lycopene in U.S. diet; research suggests lycopene may be big factor behind the healthprotective effects of tomato products. Lycopene in processed tomatoes is much better absorbed (up to 15 x); appears to have synergistic effects with other nutrients in tomatoes More bioavailable Researchers believe that processing or cooking the tomatoes breaks down cell walls, making the lycopene more accessible to the body when ingested. * http://www.cancernetwork.com/articles/new-study-shows-processed-tomato-products-are-better-sourcelycopene-fresh-tomatoes https://www.verywell.com/what-is-lycopene-and-why-do-i-need-it-2507101
Lycopene Power Lycopene-rich foods tomatoes, watermelon, and red grapefruit are powerful health protectors. By Matthew Kadey, MS, RD Cancer Defense Lycopene first gained media attention several years ago when it was linked to a lower risk for prostate cancer in men. And in follow-up research, lycopene has indeed been shown to be a powerful ally against this deadly disease. In women, a number of reports suggest that those who consume higher levels of lycopene and other carotenoids, such as beta-carotene, may be at a lower risk of developing breast cancer. It appears that lycopene fights cancer by reducing the spread of cancerous cells. Also, as an antioxidant, lycopene works to neutralize compounds known as free radicals that can damage DNA and other cell structures that lead to inflammation and cancer development. Source: Environmental Nutrition December 2016 http://www.environmentalnutrition.com/
Other Health Benefits of Eating Tomatoes Defense Against Sun Damage. Tomato products may offer natural protection from sun s damaging UV rays. (Int J Vitam Nutr Res, 2005) Bone Health. Laboratory research hints carotenoid intake may protect bone health. (J Bone Miner Res, 2009) Glucose Controlling Benefits. Data from Women s Healthy Study showed at least 10 servings/wk tomato products linked with 66% lower risk of elevated HbA1c levels, a marker of glycemic control. (J Nutr, 2012)
Tomato-TRITION Over 400 Research Studies On the Value Of Eating Tomato Products KEY NUTRITION PARTNER: TPWC (Tomato Products Wellness Council) Be sure to visit Tomatoes: One of the World s Healthiest Foods at www.tomatowellness.com/tomato-health-nutrition
Nutritional Benefits of All Forms of Tomato Products Are Comparable!! Serving size: this information presents nutrient amounts for 1 cup fresh, chopped tomatoes (approximately 1/3 pound or 1 average size tomato) Approximate serving size equivalents: 8-10 cherry tomatoes 2-3 small tomatoes 1/8 cup tomato paste 8 oz. canned tomatoes (1 c.) ½ cup tomato juice
What Fruits and Vegetables are Kids Eating? Processed fruits/vegetables Such as tomato paste on pizza 100% fruit juice to whole varieties Researchers suggested Mixing vegetables in with parts of the meal. An important message is that guidelines need to be supplemented with other strategies to enrich fruit and vegetable consumption, said Amin. Study in Journal of Child Nutrition and Management, Sarah Amin et al.
Effect of Entrée/Vegetable Pairings on Plate Waste Researchers collected plate waste data from 3 central Texas elementary schools in USDA NSLP. Findings More than half of all vegetables served in schools are wasted Important nutrients ending up in trash instead of nourishing students. Vegetable waste increased after 2012-2013 implementation of USDA revised school meal rules. Food and Nutrition Sciences, Texas A&M University Less popular vegetables on side (i.e. broccoli with chicken nuggets) resulted in more waste. Pairing entrées with popular vegetables, such as potatoes resulted in the least amount of waste.
Tomatoes are Popular & Versatile! Tomato products fit into many of the most popular kids meals: Pizza Spaghetti / Lasagna Salsa Tomato products are part of many cultural food traditions: Italian - pasta dishes Mexican - burritos, tacos
NEW MEAL PATTERN focuses on More Fruits & Vegetables... Tomato Products are one of the Top 2 Vegetable Items Kids ACTUALLY consume, especially in canned form!
THE Red /Orange Vegetable Choice: Shelf Stable Tomatoes 5 Great Reasons to Serve Tomato Products as a Red/Orange Vegetable! 1. Versatile Red/Orange Vegetables that Kids Actually EAT... Salsa and Sauces!! 2. Students Love to Dip! Especially these nutritious and tasty tomato options with popular entrees! 3. Reduce vegetable waste by offering Red/Orange Vegetables that kids can eat everyday! 4. The most cost-effective, creditable Red/Orange Vegetable option; available in #10 cans and pre-portioned Cups for Salsa & Marinara Sauce (from some manufacturers). 5. ENHANCED LOW SODIUM OPTIONS are 70% lower in Sodium than their traditional counterparts. Made with no HFCS too!! These are only available from some manufacturers. Check your specs!
USDA FOOD BUYING GUIDE Tomato Paste & Puree Credit as a Concentrate!
MOST POPULAR SCHOOL LUNCH ENTREES #1 Pizza #2 Chicken Tenders/ Nuggets #3 Other Chicken Entrees #4 Mexican Foods Photo Credit: EZ Event Photography Source: SNA Patron Report Fall 2013
Reimbursable Lunch Meal Solution Grain* Meat/Meat Ounce Equivalents Alternative CREDITABLE VEGETABLES Fruit Milk ¾ cup total 2 oz. 2 oz. Red/Orange = ½ cup credit - Marinara (2.5 oz. portion cup -PFS) 4 oz. 8 oz. Dark Green = ¼ cup credit - Lettuce (4 oz. serving)
A Pasta Sauce as the R/O VEGETABLE! You can also use either Spaghetti or Pizza Sauces as an alternate dipping sauce to Marinara Sauce! Some manufacturers offer Low Sodium Options 70% less! THEY ALL WORK! Grain* Meat/Meat Ounce Equivalents Alternative CREDITABLE VEGETABLES Fruit Milk ¾ cup total 2 oz. 2 oz. Red/Orange = ½ cup credit - Marinara (2.5 oz. portion cup or 3 oz.) 4 oz. 8 oz. Dark Green = ¼ cup credit - Romaine Lettuce (4 oz. serving)
Chicken with Marinara Dipping Sauce Why serve a condiment for dipping when a Red/Orange Veg. works great? Sauce or Salsa works as a dipping sauce for tenders also! Grain* Meat/Meat Ounce Equivalents Alternative CREDITABLE VEGETABLES Fruit Milk ¾ cup total 1 oz. 2 oz. Red/Orange = ½ cup credit - Marinara (2.5 oz. serving) 4 oz. 8 oz. Red/Orange = ¼ cup credit - Carrots (2 oz. serving)
Tomato Products: SALSA with your Mexican Entrees Serve as a Cost-effective, creditable Red/Orange Vegetable instead of as a condiment! Salsa works as a dipping sauce for both burritos and tacos! Are you offering Salsa in a size that meets either the ¼ cup or ½ cup requirements? Some manufacturers offer better yields than others; compare products vs. USDA Foods items too! Grain* Meat/Meat Ounce Equivalents Alternative CREDITABLE VEGETABLES Fruit Milk 3/4 cup total 2 oz. 2 oz. Red/Orange = 1/2 cup credit - Salsa (3.0 oz. serving / portion cup) 4 oz. 8 oz. Dark Green = 1/4 cup credit - Lettuce (4 oz. serving)
3 Reasons to Serve Tomato Products for Breakfast 1. A more cost-effective, creditable Red/Orange Vegetable option vs. whole fruit 2. Salsa Cups provide a 100% waste-free product option - versatile & popular! 3. Easy-to-serve, pre-portioned Salsa Cups are ideal! (#10 can works too) Did you know? SALSA can be a great alternative to Fruit at Breakfast!! Grain* Meat/Meat Ounce Equivalents Alternative CREDITABLE VEGETABLES (*Can Substitute for Fruit) Fruit Milk 1/2 cup total 2 oz. 2 oz. Red/Orange = 1/2 cup credit - Salsa (3.0 oz. serving / portion cup) 4 fl. oz. 8 oz. (Note: Only some manufacturers can make these yield claims)
Serve Tomato Products at Breakfast 1. Cost-effective, creditable Red/Orange Vegetable alternative to Fruit. 2. Easy-to-portion yourself (or use convenient, pre-portioned Red Gold Salsa & Marinara Cups) Salsa & Tomato Sauce & Tomato Juice will meet the Vegetable requirement. Grain* Meat/Meat Ounce Equivalents Alternative CREDITABLE VEGETABLES (*Can Substitute for Fruit) Fruit Milk 1 cup total (* F/V quantity over-served for illustration purposes) 1 oz. 2 oz. Red/Orange = ½ cup credit - Salsa (3 oz. serving) NA 8 oz. Red/Orange = ½ cup credit - Tomato Juice (4 fl. oz. serving) Starchy = ½ cup credit Roasted Potatoes
The Lunchables Learning Opportunity! Consider Offering Munchables or Grab N Go Options?? New Ideas to Compete... AND... MORE Nutritious than Retail Options: NEW > Grab-N-Go Ideas! For Lunch / Supper /Summer
Grocery Stores Sell Millions $$ in Lunchable Type Items Offer More Nutritious / More Delicious MUNCHABLE Reimbursable Meal Options! You Can Do It Better! Make Your Own >>>>
The 2 Most Popular Choices: Pizza & Nacho Calories: 480 /340 Sodium: 770mg / 560 mg Fruit Juice: 5% (not 100%)
Pizza with Pepperoni 1 oz. of mozzarella, 9 pepperoni, 3 flat bread, 1 oz. sauce 310 calories; 14 gram protein; 730 mg sodium; Total Fat 15 gr; 6 gr. Sat fat; 5 gr. sugar
Deep Dish Pizza with Pepperoni +100% Juice Oreo Pack Flatbread Cheese Pepperoni (4) Chicken Dunks + Capri Sun Nerds Box 6 Nuggets Ketchup
Nachos Cheese Dip & Salsa Nachos Grande Cheese Dip & Salsa >> More Salsa Fruit Foot Kool Aid Powder Water Bottle Chip Bag
Revolution Foods Cheese Pizza Kit Calories = 250 / Sodium = 510 mg Protein = 10 g / Whole Grain = 16 g One Serving of Fruit 100 Million School Meals Clean Ingredient Label No Artificial Anything Retail: $3.75 - $4.00
Lake Travis ISD Austin Texas - April 2014 Student Survey Results POPULAR NEW GRAB N GO NUTRITIOUS REIMBURSABLE MEAL OPTIONS Source: Traci Miller, RD Director of Nutrition Services Lake Travis ISD
DATA PROVES POPULARITY Nachos to Go 38% SELECTED vs. other options on 5 th 29% vs. other options on 19 th
The Evolution of the LTISD Grab N Go Meals... From SY13/14 Pizza Munchable SY15/16 English Muffin switched to Whole Grain Flatbread Recipes and Pictures Courtesy of Traci Miller, RD Director : Lake Travis ISD Austin, Texas
GRAB N GO Reimbursable Meal Options MUNCHABLES The Pizza Munchable!!
The Evolution of the LTISD Grab N Go Meals... From SY13/14 Nachos To- Go SY15/16 New Picture Taken by Students for Nutrislice Software Photo Project Recipes and Pictures Courtesy of Traci Miller, RD Director : Lake Travis ISD Austin, Texas
GRAB N GO Reimbursable Meal Options MUNCHABLES.... Fresh Homemade Nachos!
GRAB N GO Reimbursable Meal Options MUNCHABLES....Nachos A different way!
The Evolution of the LTISD Grab N Go Meals: From SY13/14 Taco Salad SY15/16 Salsa Added to help meet Red/Orange Veg Options Recipes and Pictures Courtesy of Traci Miller, RD Director : Lake Travis ISD Austin, Texas
GRAB N GO Reimbursable Meal Options MUNCHABLES... Taco Salad!
The Evolution of the LTISD Grab N Go Meals... From SY13/14 Delicious Dippin SY15/16 Whole Grain Cracker change New Picture Taken by Students for Nutrislice Software Photo Project Recipes and Pictures Courtesy of Traci Miller, RD Director : Lake Travis ISD Austin, Texas
GRAB N GO Reimbursable Meal Options MUNCHABLES Pretzel Snack Kit! Fresh apples & fresh carrots!
http://laketravis.nutrislice.com/menu/lake-pointe/lunch/ Soft Tacos (Salsa) Meatball Dippers with Marinara Sauce Nachos To Go (Salsa) Taco Salad (Salsa) Enchilada Stack with Enchilada Sauce Bosco Bread Sticks with Marinara Sauce Taco Salad with Salsa
SOUTHWEST CHICKEN SALAD 3 oz. of certain Mfg. Salsa Meets the ½ Cup Red/Orange Vegetable Requirement Recipes and Pictures Courtesy of Traci Miller, RD Director : Lake Travis ISD Austin, Texas
Recipes and Pictures Courtesy of Traci Miller, RD Director : Lake Travis ISD Austin, Texas MEATBALL DIPPERS Marinara Sauce can credit For ¼ cup or ½ cup Red/Orange Vegetable Note: Some Mfgs. Offer better Yield advantages due to their formulation
Red/Orange Vegetable Crediting Made Easy!! Recipes and Pictures Courtesy of Traci Miller, RD Director : Lake Travis ISD Austin, Texas
Lake Travis ISD: Menu Entrees Utilizing Shelf Stable Tomatoes: SALSA + Fresh Tomatoes Breakfast Taco Chicken Quesadillas Use Fresh And Shelf Stable Tomatoes To Meet The ¾ cup Weekly R/O Req. Soft Tacos TACO TO GO
Marinara Sauce as Daily Veggie!!
What do your menus look like? Can you integrate /offer more Shelf Stable Tomato products that your kids will eat? Menu Review Checklist for Tomato as a Red/Orange Vegetable Option Utilizing Marinara / Spaghetti / Pizza Sauce as a Dipping Veggie Pizza Sticks / Cheesy Breadsticks Pizza / French Bread Pizza Chicken Tenders / Nuggets Breakfast Entrée Companion? Utilizing Salsa as a Dipping Veggie with Mexican Entrees Offer as Veggie Option @ Lunch in correct quantities with Mexican Entrees Breakfast - Substitute for Fruit HS Supper Menu Items Supper Grab N Go Options Reimbursable Meal Options?? Using Salsa and Sauce to make fun dipping vegetable combinations with Entrees Salsa & Sauce Cups as Portable R/O Veg. Options Supper Summer Tomato Items at Breakfast Substituting a Tomato Veg for Fruit? Offering Tomato Juice Adding back potatoes if 2 cup of any other veg category is menued
Download A Red/Orange Crediting Chart To Get Exact Calculations For Red/Orange Veg Servings For a SPECIFIC Manufacturer Based on Crediting for ¼ cup ½ cup ¾ cup Varies based on USDA FBG And Tomato Paste & Puree Contained within each item Summary Product Formulation Statement Available Upon Request also www.k12tomatoes.com
This Presentation Available at www.k12tomatoes.com
Contact Information: Traci E. Miller, RDN Lake Travis ISD Austin, Texas area Director of Food and Nutrition Services (FANS) (512) 533-6035 millert@ltisdschools.org District: http://www.ltisdschools.org/fans Jodi M. Batten, SNS Red Gold, LLC National Sales & Marketing Director: Education /Food Banks /Government 512-261-5060 www.k12tomatoes.com www.redgoldtomatoes.com http://www.redgold.com/red-gold-company/foodservice/k-12-schoolprogram Twitter: @redgoldtomatoes