pat powers, rd director of food and nutrition services

Pat Powers, RDDirector of Food and Nutrition Services

School meals are Balanced and Healthy:

No more than 30 % of calories can come from fat and less than 10 % from saturated fat.

Lunches must provide 1/3 of the RDA of protein, Vitamin A, Vitamin C, iron, calcium and calories.

School meals must be served in age appropriate portions

– Healthy eating correlates with fewer trips to the school nurse and less absenteeism.

– Providing nutritious school breakfast leads to improved test scores.

– School meals are safe: Managers and cooks complete the IL Sanitation Certification training and have implemented a HACCP Plan.

– School kitchens are subject to two health inspections annually conducted by the McLean County Health Department.

Breakfasts Served in 2011-2012: 186,591 (42%increase)

Lunches Served in 2011-2012:1,293,443 (5% increase)

- Age-appropriate portion sizes and calorie limits

- Larger servings & More variety of vegetables and fruits

- Fat-free flavored or 1% milk- More whole grains- And less sodium- Limits on saturated fat and no trans fat

- Portion Size for vegetables doubled;

-More variety in vegetables offered (dark green, orange/red, and legumes must be offered weekly)

-Larger fruit portions

-Fewer grains, and at least half the grains offered are whole grain rich

-USDA requires students to select at least ½ cup of fruit or vegetable

New items in the marketplace as companies lower fat, sodium and sugar

Taste Test new recipes with students

Continue to evaluate customer satisfaction

Questions