1. Menu Criteria, Planning & Marketing for HUSSC Carol H. Gilbert, M.Ed, SNS

2. Requirements Dark green vegetables Orange vegetables Legumes Fruits Whole grains

3. Veggie Variety Include – Dark-green vegetables – Orange vegetables – Dry beans and peas Starchy and Other veggies – Occasionally

4. Veggie Criteria Different veggie every day – Minimum ¼ cup Dark green or orange – 3 or more days per week – Of the 3, at least 2 must be different Cooked dry beans or peas – 1 time per week – Includes canned dry beans or peas – Either a meat alternate or a veggie, not both

5. Romaine lettuce Head lettuce Brussels Sprouts Broccoli Turnip Greens Spinach Green Peas Watercress Asparagus Green Peppers Mesculin ( baby greens ) Green Beans Dark Green Leafy Lettuce Bok choy Collard greens Dark Green or Other Green Veggies? Pick the acceptable Dark Green Veggies

6. Orange Veggies Pumpkin Sweet potato Acorn squash Butternut squash Carrots Hubbard squash

7. Dry Beans & Peas – Black beans – Black-eyed peas – Garbanzo (chickpeas) – Great Northern – Kidney – Lentils – Navy (pea) beans – Lima beans, mature – Pink beans – Pinto beans – Red beans – Soybeans, mature – Split peas

8. What about Starchy and Other Veggies Include as part of the total different servings per week: – Corn – Potatoes (mashed, fries, potato rounds, baked) – Green peas (fresh or frozen) – Soybeans – Edamame, green – Lima Beans, green (fresh or frozen) – Green & Red Peppers – Beets

9. Fruits Eat a variety of fruit Different fruit every day Select fresh, frozen, canned, or dried fruit – Dried fruit may not be pre-sweetened Minimize fruit juice – 100% juice can be counted only 1 time per week

10. Whole-Grains Make half your grains, whole – Bronze and Silver 1Serving of whole-grain food 3 times per week – Portion size must meet criteria in Food Buying Guide, pages 3.15 -16 Meet the Group A or Group B criteria below: – Group A: Food products with whole grain(s) as the primary ingredient by weight – Group B: Food products with whole grain(s) as the primary grain ingredient by weight – The majority of whole grains must be Group A at least 2 out of 3 whole grains for bronze and silver, and at least 3 out of 5 whole grains for gold must be Group A) Documentation from manufacturer

11. What is a Whole-grain? Whole-wheat flour (Red or white) Bulgur- whole, cracked or whole-grain Graham flour Whole oats, oatmeal or oats Rice- brown, wild Barley- whole, whole-grain, dehulled Whole rye flour

12. Correct Grain Identification Label 1: Whole wheat flour, enriched flour, water, nonfat dry milk, wheat gluten, yeast, oil, xxx, xxx, xxx…… Label 2: Water, enriched flour, whole wheat flour, oatmeal, flaxseed, nonfat dry milk, corn syrup, wheat gluten, yeast, xxx, xxx, xxx…..

13. Menu Planning & Marketing Review the menu – Ask, “Where can I incorporate US Healthier foods?” Research the items you are serving – Whole grains, get the facts from manufacturer Whole grains & dry beans, peas – Plan – Taste-test

14. Incorporating Whole Grains Use whole wheat pastas Purchase pizza with whole wheat crust Use ½ whole wheat + ½ white in sandwiches Purchase whole grain breaded products Brown rice to replace white Whole grain breakfast cereals Whole grain corn chips

15. Menu Planning & Marketing – Main Dishes Add to Taco Meat Hot Dog & Baked Bean Chili ~ Have a cook-off Hummus Enchiladas Quesadillas – Vegetables & Sides 3-Bean Salad Hummus Lentils & Whole grain rice Red Beans & Rice Baked Beans Santa Fe Salad Lentil Salad It only takes a ¼ cup, one time weekly!!

16. Menu Planning & Marketing Soups – Split Pea & Ham – Vegetable – Minestrone – Black Bean – 12 Bean Soup

17. Healthy Menu Planning Organize a food committee – Students – Parents – Faculty – Chefs to School Program Taste-test items before serving to everyone – Remember to try at least 3 times

18. Healthy Menu Planning Merchandise – We eat with our eye’s first Change takes time – Be consistent – Be patient – Be inventive YOU are the expert in serving healthy food!