School Nutrition Recipe contest Heather baril, rD, SNS

History of school Nutrition Be part of the change History of school Nutrition

Objectives Participants will be able to: understand basic school nutrition Guidelines for recipes Budget Nutritionals Meal Pattern Understand basic food safety in a kitchen Create a standardize recipe & Nutritional analysis Understand how advertising effects food choice Create recipes for a complete lunch to be served in the school cafeteria Teams of 4 Meal components Fruit Vegetable Grain Meat/meat alternatives Create a flyer or advisement for recipe

My plate The five food groups are the building blocks for a healthy diet Before you eat, think about what goes on your plate water

Food components Five required food components: Meat and Meat Alternate (M/MA) Fruit (F) Vegetables (V) Grains (G) Milk

Meal pattern requirements Based on the 2010 Dietary Guidelines, the nutrition standards for schools include: Offering fruits and vegetables every day of the week Increasing whole grain-rich foods Offering only fat-free or low-fat milk varieties Meeting caloric needs based on the age of children Reducing saturated fat and sodium Eliminating trans fat

Cost of a lunch $3.00 Food 39% Labor 54% Supplies 2% Other 5% Software, truck gas, sales tax, professional development, repairs etc. Only $1.17 can be spent on Food per Lunch

Calorie requirements Calorie Range per Grade Grades K-5 Grades 6-8 550-650 600-700 750-850 Based on weekly averages over a school week

Meat & meat alternatives Meat and Meat Alternates Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 8-10 oz wkly 1 oz daily 9-10 oz wkly 10-12 oz wkly 2 oz daily Meat & meat alternatives Offer at least a minimum amount of meat/meat alternate daily Provide weekly required amounts for each age/grade group Include lean or extra lean meat, seafood, poultry, legumes, yogurt, and tofu

m/ma portions Nuts and Seeds 2 Tbsp = 1 oz Yogurt ½ cup = 4 oz Tofu ¼ cup = 2.2 oz Legumes (e.g. peas, beans) * ¼ cup = 2.2 oz * serving of beans and peas must not be offered as a meat alternate and as a vegetable in the same meal.

Fruit component Fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. All juice must be 100% full-strength. ¼ cup of dried fruit = ½ cup of fruit. Cannot include snack-type fruit products or canned fruit nectar.

Vegetables Divided into subgroups that must be met weekly. Vegetable Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 3 ¾ cups wkly ¾ cup daily 5 cups wkly 1 cup daily Vegetable Subgroups — Weekly Requirements by Age/Grade Dark Green, Orange, Legumes, Beans, Peas, Starchy Other Additional vegetables to reach total ½ cup ¾ cup 1 cup 1 ¼ cups 1 ½ cup Divided into subgroups that must be met weekly. Vitamin C sources must be served daily and come from vegetables, fruits, or fruit juice. Must be at least 1/8 cup to qualify as part of the component. Legumes (beans and peas) can be credited.

Grains Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 8-9 oz weekly Min: 1 oz daily 8-10 oz weekly 10-12 oz weekly Min: 2 oz daily All grains served must be whole grain- rich Serving size range 1.8 -2.6 ounces daily 2 oz. grain products = 1 small slice of bread, ½ bagel, ½ bun, ½ cup of cooked oats, rice, and pasta.

milk A variety of fluid milk— 8 oz Must be low-fat (1% milk fat or less if unflavored) or fat-free (unflavored or flavored). Lactose-free milk is an acceptable alternative. It must be low-fat (1% milk fat or less unflavored) or fat-free (unflavored or flavored). Basic skim Milk Nutritionals Calories 90 Sodium 130mg Total Fat 0

2016-2017 School Year Lunch Meal Sodium requirements 2016-2017 School Year Lunch Meal by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 ≤ 935 mg sodium ≤ 1035 mg sodium ≤ 1080 mg sodium

Saturated fat & Trans Fat Weekly % of Fat in School Lunch Meal by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 Saturated Fat < 10 % of Kcal < 10 % of Kcal Trans Fat 0 gr/serving Meat that contain a minimal amount of naturally-occurring trans fats are allowed in the school meal programs. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Note – naturally occurring trans fat in meat and dairy products is excluded

The importance of food safety in schools All schools must have a food safety program based on Hazard Analysis Critical Control Points (HACCP) principles. Schools must have two Health Department reviews per year, which are posted in a public area and online. It prevents foodborne illnesses.

Food safety requirements on recipes Cooking temperatures Storing/ holding temperatures Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes Ground meats 160 °F (71.1 °C) Ham, fresh or smoked (uncooked) Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C). All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165 °F (73.9 °C) Eggs 160 °F (71.1 °C) Fish & Shellfish 145 °F (62.8 °C) Leftovers Casseroles

Standardized recipes Consistent food quality Predictable yield Tested in specific kitchen with its equipment Consistently acceptable product with customer satisfaction  Consistent nutrient content  Food cost control Consistent quality that should not change depending on the cook Inventory control  Labor cost control Increased employee confidence  Efficient purchasing Successful completion of State/Federal reviews

Standardized recipe components Recipe title Recipe category Ingredients Weight/Volume for each ingredient Directions/Preparation instructions Cooking temperature and time Serving size Recipe yield Equipment and utensils to be used Standardized recipes are available at http://www.nfsmi.org/USDA_recipes/school_reci pes/all_number.pdf

Home-style recipe to standardize recipe How to change recipe quantities

To support us agriculture Usda foods To support us agriculture https://fns- prod.azureedge.net/sites/default/files/ fdd/schools-institutions-foods- available18.pdf

Food buying guide Purchased food vs. edible portion Portion sizes for meal components https://foodbuyingguide.fns.usda.gov

Seasonal foods save money https://www.seasonalfoodguide.org

Email address: rlong@naschools.net Nutritional analysis Our website Email address: rlong@naschools.net Password naschools My recipes

Spread the word Create a one page flyer or advertisement for your recipe Why should students try your recipe

Recipe Contest requirements Four recipes per team Meat/meat Alternative Grains Fruit Vegetable Budget list for each recipe Nutritional analysis for each recipe Promotional Flyer or advisement for all four recipes to be displayed on serving day