MA Menu Planning Project Dr. Ann W Johnson, MBA, RD August 14, 2013; Summer Institute John C. Stalker Institute of Food and Nutrition

Objective Provide menu planning resources – Create 4 week cycle menu Provide menus, recipes, 6 cents certification documentation – Meeting the revised NSLP regulatory requirements effective SY – Incorporating student preferences

Project Plan Phase I – Student Preference Survey – Develop – Distribute/collect – Analysis Phase II – Menu Development via Modified Delphi Technique – Expert panel meeting – Panel feedback – Final menu, recipes, analysis

Distribution Binders On line – John Stalker Institute District level data

Phase I – Survey Development Opportunity for feedback regarding – Entrees – Preferences related to revised NSLP requirements Dark green vegetables Red/orange vegetables Legumes Fruits and vegetables – Reasons for infrequently purchasing lunch

Phase I – Survey Development Questions – Demographics – Frequency of purchasing lunch ≥ “Once a week” – Preferences – entrees and sides “Never” or “once in awhile” – Reasons for not purchasing

Phase I – Survey Implementation Invitation via blast from John Stalker Institute (JSI) – Survey Monkey All districts in MA encouraged to participate – Each district responsible for disseminating to students – K-12 students n ≥ 384 required for statistical representation of MA students – 4,782 responses

Grade Distribution I am in grade NumberPercent K % % HS180538% Total Responses4782

Gender Breakdown What is your gender? NumberPercent Female % Male % Total Responses 4782

Where do I go to school (district)? ResponsePercent Marshfield Public Schools 60313% Shrewsbury Public Schools 4299% Lawrence Public Schools 3978% Monson Public Schools 3187% Triton Regional School District 2956% Manchester-Essex Regional School 2936% Oxford Public Schools 2535% Abby Kelley Foster Charter Public School 2345% Ashland Public Schools 2325% Pittsfield Public Schools 2265% Medfield Public Schools 2245% Milton Public Schools 2124% Hopkinton Public Schools 1824% Somerville Public Schools 1433% Andover Public Schools 1313%

Frequency of Purchasing Lunch I eat school lunch All StudentsK-67-8HS Never 12%9%16%14% Every once in awhile 19%18%22%18% Once a week 8%12%5% 2 times a week 8%11%5%6% 3 times a week 7% 8%7% 4 times a week 6% 5 times a week 40%37%38%45% Total

Entrée Preference by Grade

Green Vegetable Preference

Legume Preference

Red/Orange Preference

Fruit Preference

I would be more likely to eat school lunches if K-6

I would be more likely to eat school lunches if Gr 7 - 8

I would be more likely to eat school lunches if HS

My reason for not eating school lunches is K-6

My reason for not eating school lunches is Gr 7-8

My reason for not eating school lunches is HS

Phase II – Menu Development Draft menu developed Modified Delphi Technique – Expert panel recruited/met – 2 days – Draft Rev. 1 developed Feedback solicited/received by – Final menu developed – 4 week cycle menu Menu design incorporated – Federal menu pattern – Commodity foods – Expert panel input

Phase II – Menu Development Analysis Recipes Developed – USDA – Farm to School – Expert Panel Nutrient Analysis – Nutrikids 6 Cent Certification documentation

Menu Notes Menus meet strict Meat/Meat Alternate and Grain requirements Grains – Elementary – 4 days of 2 grains; 1 day of 1 grain Entrees – Elementary – 1 main and 1 alternate – Middle school – 1 main and 1 alternate – High school – 1 main and multiple alternates

Menu Notes Nutrient analysis – Composite analysis Fresh and canned fruit Milk (chocolate, 1%, and skim) Menus can be adjusted! – May impact nutrient analysis and creditable amounts

Document Sent 2 nd week of July to all Directors – If have not received – please let us know Binder includes: – Overview – Survey questions/data analysis – Menus – 4 week cycles; both Director and Parent Elementary Middle school HS – Nutrient analysis – 6 cent certification documentation (on JSI website only) – Recipes

How Do I Utilize This Data/Document? Survey – Distribute to your District/schools to get your own data – Why aren’t students participating? Reasons can be grouped: – Food preparation/quality – Customer Service – Eating Environment Develop plans to address specific issue

How Do I Utilize This Data/Document? Menus – Use what works for you! Customize as needed for your District – Student preference – Kitchen environment/equipment – Staff hours/skill Add/modify recipes to your menu Nutrient analysis and 6 cents certification documentation – Guidelines

John C. Stalker Institute of Food and Nutrition is funded by the Massachusetts Department of Elementary and Secondary Education Nutrition, Health and Safety Kathleen C. Millett Executive Director

John C. Stalker Institute of Food and Nutrition 100 State Street, PO Box 9101 Framingham, MA phone: