tonight's menu
DESCRIPTION
Tonight's Menu. Experience the meal just as students do ! Enter the Serving Area Select from the Garden Bar: Fresh Fruits, Vegetables, Side Salads (Corn, Tomato, Basil and Classic Caesar ) Select Your Entree: - Crunchy Beef Tacos with Cilantro Lime Rice - PowerPoint PPT PresentationTRANSCRIPT
Tonight's Menu Tonight's Menu
Experience the meal just as students do!
1. Enter the Serving Area
2. Select from the Garden Bar:
Fresh Fruits, Vegetables, Side Salads (Corn, Tomato, Basil and Classic Caesar)
3. Select Your Entree: - Crunchy Beef Tacos with Cilantro Lime Rice
- Teriyaki Chicken & Vegetable Lo Mein- Baked Ziti (vegetarian)
Try Some Samples: Pizza (Cheese, Pepperoni, Hawaiian) on Whole Grain Crust
Tonight's Menu Tonight's Menu
Sweet Treat: House Made Coco-Banana Muffin Samples
Beverage Choices: 1% Milk or Fat-Free Chocolate Milk (serving line)
Water Fountain (front of the building) Izze Sparkling Fruit Juice (a la cart table)
Snacks: Sample a la cart items
Nutrition BingoNutrition Bingo
Mark all items:• Similar to the ones shown• That you’ve had today• Only whole grains count• Only lean meats count
Mark as many as you can
Put name on card
Turn in to Wendy at front
Winners drawn at the end of the
night
Millbrae School Meal Millbrae School Meal ProgramProgramSchool Wellness DinnerApril 26, 2014, 6:00 to 8:00 PMShea Center
Rusty Hopewell, MS, RDDistrict Wellness Coordinator
Julie Engberg, RDNutrition Consultant
Erin PrimerChild Nutrition ConsultantSodexho
QuestionsQuestionsSimple questions will be
answered
Complex questions:◦After presentation◦Email
Erin Primer: [email protected] Rusty Hopewell:
Student Wellness ProgramStudent Wellness ProgramPHCD Healthy School Initiative
grant◦Wellness Coordinator◦District School Nurse◦School Counselor(s)◦Elementary PE Teacher
Wellness PolicyStudent Wellness Webpage:
◦http://bit.ly/MESDWellness
Feedback ChannelsFeedback ChannelsParent Survey
◦http://bit.ly/MESDParentSurvey Student Food Group (Taylor)
◦Student Food Survey◦Water Grant
Call or e-mail anytime
Considerations:• Equipment and Labor Capability
• Food Safety
• Student and Cultural Preference
• State and Federal Nutrition Guidelines
• State and Federal Reimbursement Rates
Creating a Balanced School Creating a Balanced School MealMeal
StateState andand FederalFederal Nutrition Nutrition GuidelinesGuidelines
• Calories (Kcals)• 5 Food Components
1. Milk2. Vegetable3. Fruit4. Grains5. Protein
• Sodium (salt)• Fats
• Total Fat• Saturated Fat• Trans-Fat
MyPlate Meal PatternMyPlate Meal PatternPrior to July 2014Prior to July 2014
Calories:Calories:K-5th: 550-650 Kcals, 6K-5th: 550-650 Kcals, 6thth-8-8thth: 600-700 : 600-700 KcalsKcals
Fluid Milk:Fluid Milk:8oz/day (offered)8oz/day (offered)
Vegetables: Vegetables: 3/4 cup/day (served)3/4 cup/day (served)
Fruit: Fruit: 1/2 cup/day (served)1/2 cup/day (served)
Grains: 50% Whole Grain:Grains: 50% Whole Grain:1oz minimum (offered)1oz minimum (offered)K-5K-5thth: 8-9oz/week, 6-8: 8-9oz/week, 6-8thth: 8-10oz/week: 8-10oz/week
Meat and Meat Alternatives: Meat and Meat Alternatives: (offered)(offered)Source-dependent serving sizesSource-dependent serving sizes
Fats:Fats:Total Fat - <30% of calories, Saturated fats - <10% Total Fat - <30% of calories, Saturated fats - <10% caloriescaloriesTrans Fat – 0 gramsTrans Fat – 0 grams
Sodium (Salt):Sodium (Salt):K-5K-5thth: <1377 mg 6: <1377 mg 6thth-8-8thth: <1520: <1520
Meal Reimbursement Meal Reimbursement ConsiderationsConsiderations
New Guidelines:New Guidelines: July 2014 and BeyondJuly 2014 and Beyond
Grains 100% Whole GrainsSodium <1230mg/1360mg
<935mg/1035mg (2017) <640mg/710mg (2022)
Millbrae School Meal Millbrae School Meal ProgramProgramThank you for your participation!
Rusty Hopewell – [email protected] District Wellness Coordinator
Julie Engberg - [email protected] Nutrition Consultant
Erin Primer – [email protected] Child Nutrition ConsultantSodexho