1. Lowering Sodium without Losing Flavor
Union Public Schools Tulsa, Oklahoma
Lisa Griffin, RD, LD Callie Fowler-Farish
Director of Child Nutrition District Executive Chef

2. Union Public Schools-Tulsa, OK
19 school sites
13 elementary schools,
2 middle schools,
2 high schools,
1 early childhood center,
1 alternative education school
16,000 students
68% free/reduced
ADP
10,000 lunches,
6,000 breakfasts,
500 supper meals,
1000 snacks,
4500 fruit and vegetable grant snacks
Offer summer meals, a la carte, and catering
Personnel
175 employees,
3 dietitians,
1 Executive Chef,
3 school chefs

3. Union Public Schools On-site preparation schools, central warehouse
Bringing current trends “reinvented” into the schools
Keeping things fresh
Purchasing with local farmers
Preparing baked goods in house
Make your own sauces

4. Lowering Sodium through Purchasing
Purchase as much fresh foods as possible-fruits, vegetables, herbs
Frozen vegetables usually are lower in sodium than canned vegetables, such as frozen corn or green beans compared to canned
frozen corn = 1 mg versus canned 214 mg per 1/2 cup
frozen green beans = 9 mg versus canned 260 mg per 1/2 cup

5. Lowering Sodium through Purchasing
Identify foods on your menus that are available with lower sodium levels
Write specifications on your bids that identify which foods should be lower sodium and the level of sodium expected,
eg. Lower sodium black beans at 116 mg/serving vs 350 mg
The only canned vegetables we purchase are some green beans, tomatoes, and lower sodium beans

6. Lowering Sodium through Purchasing
We specify and purchase lower sodium bases, or make our own stocks, and lower sodium soy sauce, use hoisin sauce rather than oyster sauce in Asian foods
Purchase garlic, onion, and celery powders versus salts
Purchase seasoning mixes that do not contain MSG (monosodium glutamate) or where salt is not the primary ingredient.

7. Lowering Sodium through Purchasing
Purchase high quality foods as much as possible
Specify lower sodium meats and convenience foods, natural uncured deli meats
Make sure herbs and spices are no older than one year old. Discard after that because spices and herbs develop flat aroma and flavor

8. Lowering Sodium through Menu Planning
Introduce more “from scratch” menu items helps control sodium, increase flavor
Balance “from scratch” items with convenience items on menus for controlling sodium as well as providing more efficient labor utilization

9. Lowering Sodium through Menu Planning
If students really like an entrée that is higher in sodium, like cheese nachos, serve it once a month and put on the menu during a week that has lower sodium entrees or sides so that total sodium isn’t too high
Remove or limit items on menus that are very high in sodium such as pickles, some condiments, hot dogs and some deli meats

10. The Physiology of Taste
Tongue and areas of taste
Tastings with students and staff
Taste training with all staff
Always looking for new and interesting ingredients
Incorporating a variety of cuisines into the menu
Fusion!!!

11. Lowering Sodium through Recipes
Use herbs, spices, juices and zests, vegetable stocks, lower sodium bases (like chicken broth in rice), seasoning foods such as bell peppers, hot chili peppers, carrots, celery, garlic, onion, shallots, lower sodium soy sauce, sesame oil, Greek seasoning
Introduce spices and herbs at the correct time during cooking
Make your own seasoning mixes such as Cajun or Italian seasoning without salt or reduced salt

12. Lowering Sodium through Recipes
Reduce the amount of cheese in a recipe, or substitute a lower sodium cheese
Swiss cheese has 115 mg sodium per ounce,
Mozzarella has 170 mg/oz
Cheddar and Provolone has 185 mg/oz
Pepper jack has 210 mg/oz
American has mg/oz

13. Lowering Sodium through Recipes
A total of 1-3 Tablespoons herbs and spices per 50 portions of a recipe is usually adequate
Use 2 times as much of a fresh herb or spice as of the dried form
Use twice as much of a dried leaf herb as of the ground form (1/2 tsp dried thyme leaves =1/4 tsp ground thyme)

14. Lowering Sodium through Recipes
In general, double the spices and herbs in a recipe when increasing from 50 to 100 servings. Increase the spice or herb by 25% for each additional 100 servings, taste and add more if needed.
Ground herbs should be added just before the cooking of food is complete. Adequate time should be allowed for the dried herbs to absorb enough moisture to release the flavor.

15. Lowering Sodium through Preparation/Cooking Techniques
Layering of flavors and timing
Use different cooking techniques that add more depth of flavor such as braising, stir frying, roasting, marinating
Batch cook for ultimate freshness, color, and flavor
Offer fruit and vegetable bars that allow students to eat more fresh produce and have more choices
Herb/Spice Chart

16. Herbs and Spices Flavor Chart
Italian
Basil, Oregano, Thyme, Rosemary, Garlic, Chili Flakes, Parsley
Latin
Cilantro, Oregano, Chili Powder, Cumin, Dried Peppers
Asian
Garlic, Ginger, Cilantro, Green Onions, Sesame, Chili Flakes, Dried Peppers
Indian
Garlic, Ginger, Coriander, Chili Flakes, Cumin, Cinnamon, Dried Peppers
French
Rosemary, Thyme, Parsley, Dill, Nutmeg
Mediterranean
Parsley, Dill, Mint, Oregano, Basil, Paprika, Chives

17. Herbs and Spices Flavor Chart
Peas
Carrots
Dill, Parsley, Mint
Coriander, Dill, Thyme, Rosemary, Garlic, Ginger
Potatoes
Meats
Parsley, Chili Flakes, Rosemary, Thyme, Chives, Garlic
Rosemary, Thyme, Oregano, Coriander, Chili Powder
Corn
Poultry
Garlic, Cilantro, Chili Flakes, Chili Powder
Rosemary, Thyme, Basil, Oregano, Parsley, Cilantro
Beans
Garlic, Cilantro, Chili Flakes, Chili Powder, Parsley, Cumin, Basil, Oregano, Thyme, Rosemary
Sweet potatoes
Ginger, Paprika, Chili Powder, Parsley, Mint

18. Employee Buy-In Provide culinary training and boot camps on how to
season foods and use different cooking methods
Provide creative and fun “competitions” using herbs and spices and “secret basket” which creates employee engagement and pride
Listen to your employees, they have great ideas

19. Questions?