1. School Nutrition Recipe contest
Heather baril, rD, SNS

2. History of school Nutrition
Be part of the change
History of school Nutrition

3. Objectives
Participants will be able to:
understand basic school nutrition Guidelines for recipes
Budget
Nutritionals
Meal Pattern
Understand basic food safety in a kitchen
Create a standardize recipe & Nutritional analysis
Understand how advertising effects food choice
Create recipes for a complete lunch to be served in the school cafeteria
Teams of 4
Meal components
Fruit
Vegetable
Grain
Meat/meat alternatives
Create a flyer or advisement for recipe

4. My plate
The five food groups are the building blocks for a healthy diet
Before you eat, think about what goes on your plate
water

5. Food components Five required food components:
Meat and Meat Alternate (M/MA)
Fruit (F)
Vegetables (V)
Grains (G)
Milk

6. Meal pattern requirements
Based on the 2010 Dietary Guidelines, the nutrition
standards for schools include:
Offering fruits and vegetables every day of the week
Increasing whole grain-rich foods
Offering only fat-free or low-fat milk varieties
Meeting caloric needs based on the age of children
Reducing saturated fat and sodium
Eliminating trans fat

7. Cost of a lunch $3.00 Food 39% Labor 54% Supplies 2% Other 5%
Software, truck gas, sales tax, professional development, repairs etc.
Only $1.17 can be spent on Food per Lunch

8. Calorie requirements Calorie Range per Grade Grades K-5 Grades 6-8
Based on weekly averages
over a school week

9. Meat & meat alternatives
Meat and Meat Alternates
Lunch Meal Component by Age/Grade
Grades K-5
Grades 6-8
Grades 9-12
8-10 oz wkly
1 oz daily
9-10 oz wkly
10-12 oz wkly
2 oz daily
Meat & meat alternatives
Offer at least a minimum amount of meat/meat alternate daily
Provide weekly required amounts for each age/grade group
Include lean or extra lean meat, seafood, poultry, legumes, yogurt, and tofu

10. m/ma portions Nuts and Seeds 2 Tbsp = 1 oz Yogurt ½ cup = 4 oz
Tofu ¼ cup = 2.2 oz
Legumes (e.g. peas, beans) * ¼ cup = 2.2 oz
* serving of beans and peas must not be offered as a meat alternate and as a vegetable in the same meal.

11. Fruit component
Fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.
All juice must be 100% full-strength.
¼ cup of dried fruit = ½ cup of fruit.
Cannot include snack-type fruit products or canned fruit nectar.

12. Vegetables Divided into subgroups that must be met weekly.
Vegetable Lunch Meal Component by Age/Grade
Grades K-5
Grades 6-8
Grades 9-12
3 ¾ cups wkly
¾ cup daily
5 cups wkly
1 cup daily
Vegetable Subgroups — Weekly Requirements by Age/Grade
Dark Green,
Orange,
Legumes, Beans, Peas,
Starchy
Other
Additional vegetables to reach total
½ cup
¾ cup
1 cup
1 ¼ cups
1 ½ cup
Divided into subgroups that must be met weekly.
Vitamin C sources must be served daily and come from vegetables, fruits, or fruit juice.
Must be at least 1/8 cup to qualify as part of the component.
Legumes (beans and peas) can be credited.

13. Grains Lunch Meal Component by Age/Grade
Grades K-5
Grades 6-8
Grades 9-12
8-9 oz weekly
Min: 1 oz daily
8-10 oz weekly
10-12 oz weekly
Min: 2 oz daily
All grains served must be whole grain- rich
Serving size range ounces daily
2 oz. grain products = 1 small slice of bread, ½ bagel, ½ bun, ½ cup of cooked oats, rice, and pasta.

14. milk A variety of fluid milk— 8 oz
Must be low-fat (1% milk fat or less if unflavored) or fat-free (unflavored or flavored).
Lactose-free milk is an acceptable alternative. It must be low-fat (1% milk fat or less unflavored) or fat-free (unflavored or flavored).
Basic skim Milk Nutritionals
Calories 90
Sodium 130mg
Total Fat 0

15. 2016-2017 School Year Lunch Meal
Sodium requirements
School Year Lunch Meal
by Age/Grade
Grades K-5
Grades 6-8
Grades 9-12
≤ 935 mg sodium
≤ 1035 mg sodium
≤ 1080 mg sodium

16. Saturated fat & Trans Fat
Weekly % of Fat in School Lunch Meal
by Age/Grade
Grades K-5
Grades 6-8
Grades 9-12
Saturated Fat
< 10 % of Kcal
< 10 % of Kcal
Trans Fat
0 gr/serving
Meat that contain a minimal amount of naturally-occurring trans fats are allowed in the school meal programs. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.
Note – naturally occurring trans fat in meat and dairy products is excluded

17. The importance of food safety in schools
All schools must have a food safety program based on Hazard Analysis Critical Control Points (HACCP) principles.
Schools must have two Health Department reviews per year, which are posted in a public area and online.
It prevents foodborne illnesses.

18. Food safety requirements on recipes
Cooking temperatures
Storing/ holding temperatures
Beef, Pork, Veal & Lamb Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats
160 °F (71.1 °C)
Ham, fresh or smoked (uncooked)
Fully Cooked Ham (to reheat)
Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing)
165 °F (73.9 °C)
Eggs
160 °F (71.1 °C)
Fish & Shellfish
145 °F (62.8 °C)
Leftovers
Casseroles

19. Standardized recipes Consistent food quality Predictable yield
Tested in specific kitchen with its equipment
Consistently acceptable product with customer satisfaction 
Consistent nutrient content 
Food cost control
Consistent quality that should not change depending on the cook
Inventory control 
Labor cost control
Increased employee confidence 
Efficient purchasing
Successful completion of State/Federal reviews

20. Standardized recipe components
Recipe title
Recipe category
Ingredients
Weight/Volume for each ingredient
Directions/Preparation instructions
Cooking temperature and time
Serving size
Recipe yield
Equipment and utensils to be used
Standardized recipes are available at pes/all_number.pdf

21. Home-style recipe to standardize recipe
How to change recipe quantities

22. To support us agriculture
Usda foods
To support us agriculture
prod.azureedge.net/sites/default/files/ fdd/schools-institutions-foods- available18.pdf

23. Food buying guide Purchased food vs. edible portion
Portion sizes for meal components

24. Seasonal foods save money

25. Email address: rlong@naschools.net
Nutritional analysis
Our website
address:
Password naschools
My recipes

26. Spread the word
Create a one page flyer or advertisement for your recipe
Why should students try your recipe

27. Recipe Contest requirements
Four recipes per team
Meat/meat Alternative
Grains
Fruit
Vegetable
Budget list for each recipe
Nutritional analysis for each recipe
Promotional Flyer or advisement for all four recipes to be displayed on serving day