Reducing Sodium without Compromising Flavor Micha James, M.S. Nutrition Services Director Monterey Peninsula Unified School District Team Up Thursday - Creative Ways to Boost Flavor with Less Sodium! Thursday, May 25, 2017

Monterey Peninsula USD at a Glance Tri-City District 75 department employees 23 active sites 1 Central Kitchen 2 Childcare Centers 12 Elementary (K-5) 3 Middle (6-8) 4 High schools (9-12) 1 Central Warehouse 2 externally funded programs FFVP Smarter Lunchroom Afterschool Snack CACFP Supper Program Stats 10,575 students enrolled 850k meals/year 7800 meals/snacks served daily 66% free/reduced 30% Breakfast & 46% Lunch participation $495,000 yearly average a la carte revenue Fresh Meals - recipe development; 150 new recipes that will soon be available through Fresh Meals Breakfast participation breakdown - 32% K5, 24% MS & HS Lunch participation breakdown (60% K5, 26% MS, 29% HS)

Putting Sodium in Perspective – Staff Buy-In NS(L/B)P Target I: SY 2016-2017 USDA / HHS Sodium Recommendation Lunch ≤1230mg (K‐5) ≤1360mg (6‐8) ≤1420mg (9‐12) Breakfast ≤540mg ( K‐5) ≤600mg (6‐8) ≤640mg (9‐12) Dietary Guidelines for Americans, 2015-2020: “…ages 1-3, ages 4-8, ages 9-13, and age 14 and up should consume less than 1500, 1900, 2200, and 2,300 mg of sodium respectively each day.” CDC – Salt, 9/9/2014: “Nearly 9 in 10 children eat more sodium than recommended…1 in 6 have raised blood pressure…”

How MPUSD is Working to Meet the Sodium Guidelines Salad Bars Central Kitchen Entrees and Sides Scratch Cooking at HS sites Clean Ingredient Food Selections Menu Variety / Product Selection Organic/Natural A la Carte Selections Culinary Specialist

Salad Bars 8 of 12 Elementary Schools 1 of 3 Middle Schools 3 of 4 High Schools Offers: Fresh fruits and vegetables Colorful and varied selections Personalization – less waste Opportunity for nutrition education

“I love the salad bar! I get to choose what I want to eat – just like grown-ups do!” Monte Vista Elementary school student

Central Kitchen Entrees & Sides Close to 10k meals/sides prepared weekly through the Central Kitchen 3500-4000 entrees 4,850 vegetable and/or fruit sides 825 extras (after school programs, theme meal “desserts”, etc.) Allows: Ingredient control Use of herbs and spices to build flavor profiles

"The reality is that school cooks are a bunch of food rock stars."

Scratch Cooking at HS 550 breakfast foods prepared daily 800 lunch foods prepared daily Allows: Ingredient control Use of herbs and spices to build flavor profiles Fresher tasting food – home cooked appeal

Just Like Home!

Cleaner Ingredients Use of natural and/or organic products Attention to ingredient labels – real foods vs. chemistry projects

Clean Ingredients

Variety & Selection are the Spices of Life! Multiple entrée offerings reduces weekly sodium average 3 entrees at K-8 5-8 entrees at the HS Product selection is key Frozen vs. Canned Fresh vs. Processed  Natural vs. Manufactured For example: low-fat yogurt w/ graham crackers ~ students love it, total sodium is 185mg, it requires minimal prep!

Culinary Specialist Trained chef Develops recipes “Tweaks” existing recipes to reduce sodium through the use of acids and herbs Acts as a liaison between the department and the students, increasing awareness about the fun & flavor in healthy eating Supports staff training and provides nutrition education to staff, assisting with staff understanding of the “why”

Test after test after test…