Lowering Sodium without Losing Flavor Union Public Schools Tulsa, Oklahoma Lisa Griffin, RD, LD Callie Fowler-Farish Director of Child Nutrition District Executive Chef

Union Public Schools-Tulsa, OK 19 school sites 13 elementary schools, 2 middle schools, 2 high schools, 1 early childhood center, 1 alternative education school 16,000 students 68% free/reduced ADP 10,000 lunches, 6,000 breakfasts, 500 supper meals, 1000 snacks, 4500 fruit and vegetable grant snacks Offer summer meals, a la carte, and catering Personnel 175 employees, 3 dietitians, 1 Executive Chef, 3 school chefs

Union Public Schools On-site preparation schools, central warehouse Bringing current trends “reinvented” into the schools Keeping things fresh Purchasing with local farmers Preparing baked goods in house Make your own sauces

Lowering Sodium through Purchasing Purchase as much fresh foods as possible-fruits, vegetables, herbs Frozen vegetables usually are lower in sodium than canned vegetables, such as frozen corn or green beans compared to canned frozen corn = 1 mg versus canned 214 mg per 1/2 cup frozen green beans = 9 mg versus canned 260 mg per 1/2 cup

Lowering Sodium through Purchasing Identify foods on your menus that are available with lower sodium levels Write specifications on your bids that identify which foods should be lower sodium and the level of sodium expected, eg. Lower sodium black beans at 116 mg/serving vs 350 mg The only canned vegetables we purchase are some green beans, tomatoes, and lower sodium beans

Lowering Sodium through Purchasing We specify and purchase lower sodium bases, or make our own stocks, and lower sodium soy sauce, use hoisin sauce rather than oyster sauce in Asian foods Purchase garlic, onion, and celery powders versus salts Purchase seasoning mixes that do not contain MSG (monosodium glutamate) or where salt is not the primary ingredient.

Lowering Sodium through Purchasing Purchase high quality foods as much as possible Specify lower sodium meats and convenience foods, natural uncured deli meats Make sure herbs and spices are no older than one year old. Discard after that because spices and herbs develop flat aroma and flavor

Lowering Sodium through Menu Planning Introduce more “from scratch” menu items helps control sodium, increase flavor Balance “from scratch” items with convenience items on menus for controlling sodium as well as providing more efficient labor utilization

Lowering Sodium through Menu Planning If students really like an entrée that is higher in sodium, like cheese nachos, serve it once a month and put on the menu during a week that has lower sodium entrees or sides so that total sodium isn’t too high Remove or limit items on menus that are very high in sodium such as pickles, some condiments, hot dogs and some deli meats

The Physiology of Taste Tongue and areas of taste Tastings with students and staff Taste training with all staff Always looking for new and interesting ingredients Incorporating a variety of cuisines into the menu Fusion!!!

Lowering Sodium through Recipes Use herbs, spices, juices and zests, vegetable stocks, lower sodium bases (like chicken broth in rice), seasoning foods such as bell peppers, hot chili peppers, carrots, celery, garlic, onion, shallots, lower sodium soy sauce, sesame oil, Greek seasoning Introduce spices and herbs at the correct time during cooking Make your own seasoning mixes such as Cajun or Italian seasoning without salt or reduced salt

Lowering Sodium through Recipes Reduce the amount of cheese in a recipe, or substitute a lower sodium cheese Swiss cheese has 115 mg sodium per ounce, Mozzarella has 170 mg/oz Cheddar and Provolone has 185 mg/oz Pepper jack has 210 mg/oz American has 270-350 mg/oz

Lowering Sodium through Recipes A total of 1-3 Tablespoons herbs and spices per 50 portions of a recipe is usually adequate Use 2 times as much of a fresh herb or spice as of the dried form Use twice as much of a dried leaf herb as of the ground form (1/2 tsp dried thyme leaves =1/4 tsp ground thyme)

Lowering Sodium through Recipes In general, double the spices and herbs in a recipe when increasing from 50 to 100 servings. Increase the spice or herb by 25% for each additional 100 servings, taste and add more if needed. Ground herbs should be added just before the cooking of food is complete. Adequate time should be allowed for the dried herbs to absorb enough moisture to release the flavor.

Lowering Sodium through Preparation/Cooking Techniques Layering of flavors and timing Use different cooking techniques that add more depth of flavor such as braising, stir frying, roasting, marinating Batch cook for ultimate freshness, color, and flavor Offer fruit and vegetable bars that allow students to eat more fresh produce and have more choices Herb/Spice Chart

Herbs and Spices Flavor Chart Italian Basil, Oregano, Thyme, Rosemary, Garlic, Chili Flakes, Parsley Latin Cilantro, Oregano, Chili Powder, Cumin, Dried Peppers Asian Garlic, Ginger, Cilantro, Green Onions, Sesame, Chili Flakes, Dried Peppers Indian Garlic, Ginger, Coriander, Chili Flakes, Cumin, Cinnamon, Dried Peppers French Rosemary, Thyme, Parsley, Dill, Nutmeg Mediterranean Parsley, Dill, Mint, Oregano, Basil, Paprika, Chives

Herbs and Spices Flavor Chart Peas Carrots Dill, Parsley, Mint Coriander, Dill, Thyme, Rosemary, Garlic, Ginger Potatoes Meats Parsley, Chili Flakes, Rosemary, Thyme, Chives, Garlic Rosemary, Thyme, Oregano, Coriander, Chili Powder Corn Poultry Garlic, Cilantro, Chili Flakes, Chili Powder Rosemary, Thyme, Basil, Oregano, Parsley, Cilantro Beans Garlic, Cilantro, Chili Flakes, Chili Powder, Parsley, Cumin, Basil, Oregano, Thyme, Rosemary Sweet potatoes Ginger, Paprika, Chili Powder, Parsley, Mint

Employee Buy-In Provide culinary training and boot camps on how to season foods and use different cooking methods Provide creative and fun “competitions” using herbs and spices and “secret basket” which creates employee engagement and pride Listen to your employees, they have great ideas

Questions?