1. Identifying and Marketing Healthy Foods to Meet the HealthierUS School Challenge Beth Hufnagel, RD LDN Food Service Director Loyalsock Township School District

2. WHOLE GRAINS Menu Planners are encouraged to serve a variety of whole grain foods Schools cannot serve the same whole grain product every day to count for the HUSSC criteria

3. Manufacturers have stepped up to the plate for schools in our quest for whole grain offerings. Whole grain bread and rolls Whole grain pizza crust Brown Rice and brown rice blends Whole Grain pancakes, waffles, french toast Whole grain pasta and noodles Whole grain coatings on chicken products Whole grain pierogies, muffins, soft pretzels

4. WHOLE GRAINS ELEMENTS OF SUCCESS Take credit for serving whole grains on your menus Don’t be afraid to offer new or unfamiliar whole grain products Have your student nutrition advisory committees taste test new whole grain products and ask for their help and support in marketing the items to students

5. DARK GREEN AND ORANGE VEGETABLES HUSSC VEGETABLE CRITERIA: *Offer a different vegetable each day with all servings at least ¼ cup serving size. *Dark Green and orange vegetables must be offered on 3 or more days per week. Of the 3, at least 2 must be different.

6. CARROTS, BROCCOLI & ? Sweet Potatoes & Apples Honey Sweet Carrots Roasted Carrots Romaine Lettuce Salads Popeye’s Spinach Salad Baked Sweet Potato Crinkles Sauteed Swiss Chard, Kale, Bok Choy Baked Acorn Squash

7. DARK GREEN AND ORANGE VEGETABLES ELEMENTS OF SUCCESS Directors must get hands-on with recipes and production staff Proper preparation Presentation Recipe R & D (Research and Development) Positive reinforcement with servers and students

8. DRY BEANS AND PEAS HUSSC DRY BEANS AND PEAS CRITERIA: *Offer at least 1 serving per week. Serving size must be at least ¼ cup.

9. THE GREAT BEAN CHALLENGE? Acceptance Maintain/Increase Participation Variety An opportunity to expose students to a fiber-rich, nutrient-dense, alternate protein source

10. Baked Beans and then what? Home-Style Baked Beans Mexican Rice & Beans Refried Beans Lentil Soup Minestrone Soup Homemade Rainbow Baked Beans Veggie & Mixed Beans Pasta Salad Chick Peas on Salads, Fiesta Salad Mixed Bean Salad

11. DRY BEAN AND PEAS ELEMENTS OF SUCCESS “Try before you buy” samples Teacher freebies Menu messages Repeated exposure

12. THE LYCOMING COUNTY FITNESS CHALLENGE AS A HEALTHY FOOD MARKETING TOOL Lycoming County Health Improvement Coalition Fitness & Nutrition Challenge Daily Morning Announcements Opportunity to market the “not so familiar” nutritious vegetable and bean choices

13. HUSSC Positive Outcomes Recognition Positive Publicity Monetary Incentive School Team Building Improve your school’s wellness environment Validation!