1. USDA New-trition Standards Meet Real Consumers: Successful Strategies for Kid-Approved School Meals January 24, 2013 Presenters: Dayle Hayes, MS, RD, Nutrition for the Future, Inc. Garrett Berdan, RD, LD, Culinary Educator and Consultant Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics and the American Culinary Federation Original recording of the January 24, 2013 webinar and PDF download of presentation available at: www.ConAgraFoodsScienceInstitute.com

2. USDA New-trition Standards Meet Real Consumers This webinar covered:  Current trends/challenges for school meal programs in the US  Key changes in the 2012 USDA Nutrition Standards and school meal patterns  Practical, culinary strategies to help schools meet the new menu patterns  Approaches to involve children in planning school menus and marketing nutrition to peers  Key resources on supporting school meals for health professionals Nutri-Bites sm 2

3. 3 FOOD INSECURITY SOURCE: Feeding American 2012 Survey

4. Best Practices for Kids Walk/bike to and from school Breakfast at school (or home) Recess Before Lunch (RBL) Comfortable cafeterias Adequate time to eat lunch Adults eating with children Nutrition education/marketing Local food & school gardens 4

5. SOURCE: Fairfax County Public Schools, VA, and Portland Public Schools, OR 5

6. What are the Challenges of MyTray? Calorie maximums Grains & meat/meat alternate maximums (temporary flexibility) Minimum servings of vegetable sub groups Future sodium restrictions 6

7. Schools meeting the challenges Innovative menuing Vegetables featured on salad bars, in entrees and as side dishes Sodium reduction thru flavor enhancement 7 SOURCE: Denver Public Schools, Healthy Cooking Class, CO

8. Five Culinary Strategies 1.Skills development & staff training 2.Scratch cooking & flavor development 3.Farm-to-school & school gardens/farms 4.Dining concepts & comfortable cafeterias 5.Student-centered marketing/merchandising 8 SOURCE: www.sde.idaho.gov/site/cnp/smart/www.sde.idaho.gov/site/cnp/smart/

9. Culinary Strategies Essential Culinary Skills Knife skills Weights & measures Cooking techniques Plate presentation Flavor development Seasoning without salt Staff Training Scratch Cooking Gradual implementation of recipes Weights & measures training Recipe standardization Flavor Development Grill Roast Bake Sauté 9

10. Culinary strategies necessary for program to work in schools Knife skills Training on food processing equipment (Robot Coupe, Sunkist sectionizer, etc.) Food safety and sanitation Basic cooking techniques and recipes to serve local foods at peak of freshness School Gardens Farm Fresh Nutrition Education and Marketing 10 Farm-to-School Success Farm to School Kitchens Staff training for safe handling/processing of fresh items Kitchen equipment (small scale) for processing Large greens spinner Robot Coupe Sunkist Sectionizer Beyond produce: Grains, flour, meat, beans, dairy

11. Dining Concepts Cindi Hiatt-Henry, McMinnville Schools Oregon Example: New high school cafeteria Concepts represent national food trends Culinary themes – Grill – Deli Bar – Pizza – Du Jour Recess Before Lunch Adequate time to eat Mealtime philosophy Behavioral expectations Décor and music Right-sized furniture Colorful utensils Adults eating with children Montana Team Nutrition Resources 11

12. Menus and other communication tools to highlight excitement and taste Kid-friendly names, like X-ray Carrots, Broccoli Trees and Mo-Rockin’ Chicken Presentation, presentation, presentation Smarter Lunchroom Lunch design (placement on the line or salad bar) Convenience, convenience, convenience Strong social media presence CUSTOMER-CENTERED EXCELLENCE 12 Effective Marketing/Merchandising

13. Support school nutrition excellence Join SNS DPG of Academy of Nutrition and Dietetics. Join School Nutrition Association. Consider a career in school nutrition. Attend school-focused FNCE sessions and SNA meetings. Volunteer on your local SHAC or wellness committee. Sign up for KIDS EAT RIGHT: www.KidsEatRight.org/volunteer www.KidsEatRight.org/volunteer SOURCE: Fairfax County Public Schools, Fairfax, VA

14. New-trition Standards Meet Real Consumers RESOURCES Garrett Berdan, RD, LD EMAIL: garrettberdan@gmail.comgarrettberdan@gmail.com WEBSITE: www.garrettberdan.comwww.garrettberdan.com FACEBOOK: www.facebook.com/GarrettBerdanChefRDwww.facebook.com/GarrettBerdanChefRD Dayle Hayes, MS, RD - Nutrition for the Future, Inc. EMAIL: EatWellatSchool@gmail.comEatWellatSchool@gmail.com BLOG: www.SchoolMealsThatRock.comwww.SchoolMealsThatRock.com FACEBOOK: www.facebook.com/SchoolMealsThatRockwww.facebook.com/SchoolMealsThatRock TWITTER: @SchoolMealsRock AND Kids Eat Right Volunteer: www.eatright.org/Foundation/content.aspx?id=6442452354www.eatright.org/Foundation/content.aspx?id=6442452354 Public Site: Shop Smart. Cook Healthy. Eat Right. www.eatright.org/kids/www.eatright.org/kids/ SCHOOL MEAL SUCCESSES & HOT TOPICS Tray Talk (SNA): www.traytalk.orgwww.traytalk.org Nutri-Bites sm Summary 14