Setting the Bar: A New Standard in School Meals
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Transcript of Setting the Bar: A New Standard in School Meals
Setting the Bar: A New Standard in School Meals
Ann Cooper, Director of Food ServicesStephen Menyhart, District Manager
BVSD Food ServicesWe believe that all children of the Boulder Valley
School District will have daily access to fresh, flavorful and nutritious food made with
wholesome and when possible local ingredients so that every child may thrive.
www.bvsd.org/food
BVSD Food Services• 52 Schools: 30K Students • 13,000 meals each day • Scratch Cooking• Salad Bars• 3 Production Kitchens• Nearly 200 Staff• ADP up 16% last year in past 4 years
School Food Project -- www.food.bvsd.org
Scratch Cooking is the Centerpiece of Sustainable School Lunch Programs
Our Yearly Local Purchases:50K # Produce
150K # Beef & PoultrySchool Food Project -- www.food.bvsd.org
School Food Project -- www.food.bvsd.org
We Work with over a Dozen Local
Producers Every Year
School Food 101• Meals for $1.20• USDA complete lunch must contain: • 2 oz. of Protein• 2 oz. eq. of Grains• ¾ cup or more Vegetables • ½ cup or more Fresh Fruit • 8 oz. of Milk
School Food Project -- www.food.bvsd.org
• Authorizes all federal child nutrition programs– School Breakfast– National School Lunch– Afterschool Snack and Meal Program– Child and Adult Care Food– Summer Food Service– Fresh Fruit and Vegetable Programs– Special Milk Program– WIC
• January 20th, 2016 – Senate Agriculture Committee passed bill
Child Nutrition Reauthorization Act
School Food Project -- www.food.bvsd.org
Nutrition Guidelines● School Meal Patterns and Nutrition Standards
are derived from the Dietary Guidelines for Americans
● Grain items must all be Whole Grain Rich ● Fruit and Vegetable Requirement, ½ cup on
every tray● Variety of Vegetable subgroups must be offered
weekly - Red/Orange, Dark Green, Beans/ Legumes, Starchy, Other
School Food Project -- www.food.bvsd.org
CN Labels and Product Formulation
The most common manufacturer symbol for use in the School Meals program is a CN Label :
Alternative is a ‘Product Formulation Statement’, submitted directly by the manufacturer to the school district
School Food Project -- www.food.bvsd.org
Additional Nutrition ParametersCalorie Ranges - Breakfast is intended to provide ¼ of daily caloric needs, lunch ⅓ of daily caloric needs. Lunch goals:
550-650 kcals for K-5 600-700 kcals for 6-8750-850 kcals for 9-12
Saturated Fat - < 10% of total calories
Sodium - Lunch maximums currently at <1230 mg for K5, <1360 mg for 6-8, and <1420 mg for 9-12 - more aggressive targets are under evaluation
School Food Project -- www.food.bvsd.org
Sous Chefs Recipe Testing For NSLP Compliance
School Food Project -- www.food.bvsd.org
Recipe Development
• Adapt recipe from internet, cook book, USDA database, grandma’s recipe box
• Weigh and measure all ingredients– AP – As Purchased– EP – Edible Portion
• Total Recipe Yield – weight and volume
• Calculating Contributions– Grain– MMA– Vegetable/Fruit
School Food Project -- www.food.bvsd.org
Ruby Rice Butternut Squash Salad
• GF Ruby Wild Rice Blend• Local Fresh Butternut Squash• Olive/Canola Oil Blend• Feta Cheese• Lemon Juice• Kosher Salt• Black Pepper• Fresh Parsley
School Food Project -- www.food.bvsd.org
School Food Project -- www.food.bvsd.org
AP vs EP
• AP = As Purchased– Quantity need to purchase– Quantity of ingredient to use in recipe
• Accurate serving cost• “Yield Factor Method” will correct for nutrition analysis
• EP = Edible Portion– Quantity to use for calculating contributions
• Use USDA Food Buying Guide or do own yield testing
As Purchased
• Weigh raw whole product
School Food Project -- www.food.bvsd.org
Edible Portion
• Weigh skinned and seeded product
School Food Project -- www.food.bvsd.org
Calculating Produce Yields
• Butternut Squash– 8.25 oz/13.3 oz = .6203– Yield = 62%
• Parsley– .88 oz/1 oz = .88– Yield = 88%
School Food Project -- www.food.bvsd.org
Final Recipe Yield
• Prepare recipe
• Weigh and measure final yield– 1 Quart (32 oz volume)– 1 lb 9.7 oz
School Food Project -- www.food.bvsd.org
School Food Project -- www.food.bvsd.org
Calculating Grain Contributions
• Goal: Calculate what size serving of salad provides 1 grain component
• Recipe Yield = 1 quart, or 32 oz volume
• Grain = 6.4 oz dry rice = 6.4 grain components provided by recipe
• 32 oz vol/6.4 G = 5 oz volume serving size
• One 5 oz scoop provides 1 G
School Food Project -- www.food.bvsd.org
Calculating MMA Contributions
• Goal: Calculate how many MMAs are in one 5 oz serving of grain salad
• MMA = 4 oz feta cheese = 4 MMA components
• 4 MMA/6.4 servings in recipe yield = .625 MMA per 5 oz serving
• Round down to .5 MMA per 5 oz serving
School Food Project -- www.food.bvsd.org
Calculating Veg Contributions
• Goal: Calculate how many Vegetable contributions are in one 5 oz serving of grain salad
• Veg = 8.25 oz or 1.5 cups prepped Butternut Squash = 3/half cup Veg servings
• 1.5 cup/6.4 servings in recipe yield = .23 cups veg/serving
• Round down to 1/8 cup OR rework recipe to hit .25 cups per serving
School Food Project -- www.food.bvsd.org
Tasting Events
School Food Project -- www.food.bvsd.org
School Food Project Website
School Food Project -- www.food.bvsd.org
School Lunch Menu Calendar
School Food Project -- www.food.bvsd.org
Farm to School Education
School Food Project -- www.food.bvsd.org
How We Increase Participation • Fresh, Delicious Food• Marketing and Outreach• Lunchroom Education Programs
School Food Project -- www.food.bvsd.org
BVSD Food Truck:Marketing and Outreach
School Food Project -- www.food.bvsd.org
Social Media & Parent Letters & Volunteers
School Food Project -- www.food.bvsd.org
Community Events: Harvest Festival
School Food Project -- www.food.bvsd.org
Community Events: Market Day
School Food Project -- www.food.bvsd.org
Education: Farm-to-School Programming
School Food Project -- www.food.bvsd.org
Lunchroom Education Programs
School Food Project -- www.food.bvsd.org
Harvest of the Month
School Food Project -- www.food.bvsd.org
Harvest Collector Cards
School Food Project -- www.food.bvsd.org
Poster Art Contents
School Food Project -- www.food.bvsd.org
Partnering with Farmers
School Food Project -- www.food.bvsd.org
Farm Visits & Farm Fresh
Produce on Our Salad Bars!
School Food Project -- www.food.bvsd.org
Farmer Visits
School Food Project -- www.food.bvsd.org
Salad Bar Signs
School Food Project -- www.food.bvsd.org
Salad Bar Toppers
School Food Project -- www.food.bvsd.org
Rainbow Days
School Food Project -- www.food.bvsd.org
Chef Demonstrations
School Food Project -- www.food.bvsd.org
Iron Chef Competitions
Elementary Secondary
School Food Project -- www.food.bvsd.org
School Gardens
School Food Project -- www.food.bvsd.org
Garden As A Classroom
School Food Project -- www.food.bvsd.org
Garden to Cafeteria
School Food Project -- www.food.bvsd.org
Weekend Bags of Food Sent
Home for Food Insecure Families!
School Food Project -- www.food.bvsd.org
Students Eating Delicious Local Food!School Food Project -- www.food.bvsd.org
The Lunchbox: Marketing Tour
http://www.thelunchbox.org/