BUCKS COUNTY YOUTH CENTER HUSSC 2011 – CANDIDATE FOR GOLD OF DISTINCTION AWARD

BCYC 1981 GARDENS

OVERVIEW OF BCYC

FLOWER GARDENS

BCYC – RESIDENTIAL SERVICE UNIT

FRUIT/VEGETABLE/HERB GARDENS

PAST CHALLENGES Lower the fat content – substituted applesauce for some of the oils Changed from whole milk to 1% and skim Reduced sodium – used herbs to add flavors to foods Reduced sugar – baked healthier snacks Developed a Wellness Policy

PRESENT CHALLENGES Serving only skim and 1% milk (chocolate milk is still allowed) – This was not a problem for us since we made this change years ago Added more vegetables and fruits to the menu – Some children take longer to get used to different items, but for the most part all will try everything Changed the whole grain to 51% (may change to 100% with new regulations) – This took some time for the children to get used to - Our homemade items are at 51%, however our purchased items are all 100% whole wheat, for example hamburger/hot rolls, sandwich bread and wraps – We also use 100% whole grain pasta and brown rice Lowered sodium – using herbs to add flavor – We are constantly experimenting on new ways

CONTINUE OF PRESENT CHALLENGES Lowered sugar – purchasing products that have 35% sugar by weight Peanut butter – we could not find a peanut butter that meets the HUSSC saturated fat criteria for competitive foods when served by itself. USDA is looking into this for us. Updated the Wellness Policy While whole grains were a challenge, fruits and vegetables were not. Our Food Service Staff have created great recipes that the children enjoy. The meals when served are presented in an appealing way that the children don’t hesitate to try. More paperwork to be completed – Once everything is completed, like anything else you get used to the new routine

CHALLENGE #1 – MY PLATE

BCYC – WK #1

BCYC - WK#2

BCYC – WK #3

BCYC – WK #4

Photos of BCYC – My Plates

HSC MEAL REQUIREMENTS – WK#1 Vegetables – Green Beans, Zucchini & Onions, Romaine/Celery, Carrots, Mixed Veggies/in Asian Pasta and Broccoli/Asian Pasta (the dark greens and oranges are, Romaine, Carrots and Broccoli in the Asian Pasta) Cooked Dry Beans or Peas (legumes) – Black Bean Salad Fruits – Pears, Apples (fresh), Peaches, Grapes (fresh), Pineapple Tidbit Whole Grain Foods – Whole Wheat Rolls, Whole Wheat Brown Rice, Whole Wheat Wraps, Whole Wheat Italian Bread and Whole Wheat Pasta

TEAM WORK Team work is so important – from administration to your food service employees – everyone has to take ownership of this challenge Experienced food service employees – Need to keep up with proper training Food service employees willing to go beyond the call of duty – caring for the children they are feeding – This also includes parents and the community if we are to make a difference.

CONCLUSION We are proud of our staff each day for placing “The Best Interest of the Child” first. We have established a “State of the Art” facility and we encourage and welcome anyone to visit our facility to observe our operations as well as train with our staff. My is if anyone is interested in any information they can contact I would like to thank the Dept. of Education, Food and Nutrition Staff for assisting us throughout this process. Thank you for joining us today.