1.  Meal Planning in Rural Alaska Tanya Dube, SNA 3 Kitchen Manager Bristol Bay Borough School Naknek, AK

2. About Me  Wife, Mother, Student, Cook…  A.A.S. in Early Childhood Education  Background in Restaurant Management  AKSNA Membership Chair

3. I Can’t See Russia from my House Bristol Bay is the Red Salmon Capital of the World

4. Demographics  Bristol Bay Borough School District, Naknek, AK  Student population of 125 students Pre-K-12  10 elders  57% Free/Reduced  Daily meal participation of 78% (except Fridays)

5. High Food & Transportation Costs Bristol Bay is only accessible by air or seasonal barge

6. Why I Do My Job  I was dissatisfied with the school lunch menu  Too Many Processed Meals/Lack of Variety  Stereotypical Atmosphere (Grouchy Lunch Lady)  Students Deserve Better  For many of my students the only complete meal they have during the day is the one they get at school so they deserve the best I can give them.

7. Increasing Participation  Students are customers and deserve to be treated as such.  Offer service with a smile  Serve quality meals that are consistent and served at the appropriate temperature.  What do they like? Ask them!  Take cultural needs into consideration.  Be aware of food allergies and dietary restrictions

8. Offer Versus Serve  Allows students K-12 to make choices  If they choose it they are more likely to consume it  Reduces waste

11. Principles of Menu Planning  1.Balance  Spicy or salty with bland, savory with sweet…  2. Emphasize variety  Soups, Casseroles, Mexican, Italian, Asian, Breakfast for Lunch…  3. Add contrast.  Crisp with soft, variety of shapes/textures,  4. Think about color.  Sliced turkey, brown rice, diced pears, steamed cauliflower, lowfat milk  5. Consider eye appeal.  Presentation matters Adapted from: http://www.fns.usda.gov/sites/default/files/blocks4.pdfhttp://www.fns.usda.gov/sites/default/files/blocks4.pdf

12. Recipe & Menu Planning Resources Prepared by: Tanya Dube for Team Up Nutrition Workshop June 2015 Healthier Kansas Menus Cycle Menus and Recipes): http://www.kn- eat.org/SNP/SNP_Menus/SNP_Resources_Healthier_Kansas_Menus_8-week_Cycle_2014-15.htmhttp://www.kn- eat.org/SNP/SNP_Menus/SNP_Resources_Healthier_Kansas_Menus_8-week_Cycle_2014-15.htm Home Grown: Menus of Wisconsin: http://fns.dpi.wi.gov/fns_homegrownhttp://fns.dpi.wi.gov/fns_homegrown Iowa Gold Star (Cycle Menus and Recipes): https://www.educateiowa.gov/pk-12/nutrition- programs/quick-links-nutrition/learning-tools-nutrition/iowa-gold-star-cycle-menushttps://www.educateiowa.gov/pk-12/nutrition- programs/quick-links-nutrition/learning-tools-nutrition/iowa-gold-star-cycle-menus Smarter Lunchrooms: http://smarterlunchrooms.org/http://smarterlunchrooms.org/ USDA Food Buying Guide: http://www.fns.usda.gov/tn/food-buying-guide-school-meal-programshttp://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs USDA Food Buying Guide Calculator: http://fbg.nfsmi.org/http://fbg.nfsmi.org/ USDA Mixing Bowl: http://www.whatscooking.fns.usda.gov/search/quantity/im_field_audiences/school-food-service-186 http://www.whatscooking.fns.usda.gov/search/quantity/im_field_audiences/school-food-service-186 USDA Recipes: http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVl http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVl Vermont FEED: http://www.vtfeed.org/sites/default/files/New_School_Cuisine_Cookbook.pdfhttp://www.vtfeed.org/sites/default/files/New_School_Cuisine_Cookbook.pdf Whole Grain Resource from USDA: http://www.fns.usda.gov/tn/whole-grain-resourcehttp://www.fns.usda.gov/tn/whole-grain-resource

13. Cooking from Scratch A Labor of Love USDA Recipes B-14 and D-30 using Alaska Grown Barley

14. Why Salad Bars?  Research shows that incorporating salad bars into school lunches increases children’s consumption of fresh fruits and vegetables.  Salad bars profoundly shift the typical school lunch by offering students not only variety but also choice. Schools with salad bars offer a wider variety of vegetables and fruits than other schools.  Through repeat exposure, encouragement to try unfamiliar foods, and education, children respond by trying new items, incorporating greater variety into their diets, and eating more fruits and vegetables each day.  As a result of these early, positive experiences, students develop palates for a lifetime of healthy eating. Source: http://www.thelunchbox.org/programs/salad-bars/why-salad-bars

15. Fruit and Vegetable Bar Many of my students don’t have access to fresh fruits and vegetables at home. Whole fruits are $2.99/lb., peaches, grapes, & strawberries range from $5.99-$8.99/lb. Fresh vegetables range from $3.99-$6.99/lb. and bagged salad is $5.99

16. Smarter Lunchrooms Attended Training January 2015  By using simple low-cost to no-cost changes you can increase participation and guide students to make healthier choices.  Use attractive menu boards  Display whole fruits in attractive bowl  Salad bar is child height friendly with appropriate sized utensils  Colorful posters showing healthy foods are on display in the dining area

17. Room for Improvement  Enhance salad bar by adding ingredients (M/MA and grain) for students to build a fully reimbursable meal  Develop cycle menu based on student preferences  Offer 2 different choices of fruits and vegetables on days salad bar isn’t in use  Increase breakfast participation

18. “It is easier to build strong children than to repair broken men.” - Frederick Douglass Photo Source: http://www.ahchealthenews.com/2014/11/18/what-are-kids-eating-in-the-school-cafeteria/

19. Thank-You Contact Info: tdube@bbbsd.net I am grateful to have the support of my school administration. I would also like to thank Alaska Child Nutrition Programs, USDA, and NFSMI for this opportunity.