Lowndes County School Nutrition Program National School Lunch Week October 12-16, 2015 Copyright  2015 School Nutrition Association

Agenda The facts about school meals National School Lunch Week “School Lunch Snapshot” How to get involved

School Lunch: The Basics National School Lunch Program (NSLP) 30+ million children served daily 95% of schools participate in NSLP Lowndes County School Nutrition Program: 1,213,938 lunch meals served in Average Daily Lunch Participation = 66.3% (6,701 meals)

The Facts Fresh fruits and veggies Whole grains Reduced/zero TransFats Salads/salad bars Lowfat dairy Baked items rather than fried Healthy cooking and prep techniques Fresh fruits and veggies Whole grains Reduced/zero TransFats Salads/salad bars Lowfat dairy Baked items rather than fried Healthy cooking and prep techniques School lunches include:

Standards for School Meals The USDA’s nutrition standards for schools meals have changed: Fruits and vegetables offered daily More whole grains Only fat-free or low-fat milk varieties Calorie limits by grade Limits on saturated fat, trans fats and sodium

The Facts USDA research indicates that children who participate in School Lunch have superior nutritional intakes compared to those who do not participate. Healthy eating at school correlates with higher test scores and less absenteeism* *Source: The Wellness Impact Report, 2013 The Benefits of School Lunch

What is National School Lunch Week? Draws attention to the National School Lunch Program (NSLP) via a fun theme Established by President John F. Kennedy in 1962 It provides the opportunity to highlight the important, positive role of school lunch nationwide

What is National School Lunch Week?

“School Lunch Snapshot” RSU57 (ME) The 2015 NSLW theme is all about sharing photos of today’s real school lunch scenes!

Follow the Campaign! #NSLW Follow us on Facebook at facebook.com/lowndessnp

What’s New on Our Menu Lowndes County Chicken Burrito HACCP Process: #3 Complex Food Preparation Number of Portions: 1 Size of Portions: Serving Salsa Red Gold REDSC Tbsp Chicken, Fajita Strips,Fully Cooked /4 ozs Chicken, Diced,Fully Cooked USDA /4 ozs Cheese Shredded Bongards /4 oz Cheese, Mozzarella Bongards /4 oz Tortilla, Flour Mission Each 1. Mix even amounts of chicken together and heat in steamer 212 in a 4 inch holey pan with a solid pan underneath to 165 degrees. Chop chicken so that it is closer to the same size. Cool in a cold holey pan. Do not fill over two inches. 2. Mix even amounts of cheese together in a pan by itself. Place Salsa in cooler. 3. Place tortilla wrap on parchment lined sheet pan. Place 1/8 cup (#30) salsa along center of wrap. Place a total of 2.5 ounces (3/8 cup) of meat over salsa. Place a total of 1.25.oz (1/3 cup) of mixed cheese on top of meat. Fold into a burrito. Make up all and place in cooler, 12 per pan. These must be batch cooked. 4. Cook on heat only at 325 degrees for minutes or until internal temperature reaches 165 degrees. CCP: Cook until internal temperature reaches and holds 165°F for at least 15 seconds, checking with probe thermometer. CCP: Hold for hot service at 135°F or higher, checking hourly with probe thermometer. If temperature goes below 135°F, follow proper instructions for reheating.

Getting Involved Teachers and Administrators can: Visit the cafeteria during lunch Encourage the school nutrition director to make presentations about the benefits of a healthy lifestyle at PTA meetings and in the classroom Talk about “School Lunch Snapshot” during the morning announcements Making cooking techniques or healthy eating topics part of the curriculum

Getting Involved Parents can: Parents and school nutrition professionals share the same goals: Well-balanced nutritious meals for their kids Creating healthy eating habits for life Visit the cafeteria and have lunch with your child Encourage healthy eating and active lifestyles at home for you and your kids (actions speak louder than words!)

Thanks for Your Time! Learn about National School Lunch Week: Get the facts about school meals: Copyright  2015 School Nutrition Association