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The Exceptional Cranberry:

Strategies to Add Fruit that

Students will Enjoy

Wednesday, May 14, 2014

Today’s Moderator

Nichole Westin Director, State Legislative Affairs

School Nutrition Association

Questions & Answers

• Type your questions into the “Question” box at any time during the webinar

• Questions will be addressed during the webinar and at the end as time allows

Today’s Topics

Fruit servings in all school meal programs and Smart Snacks in School guidelines, scheduled for implementation July 1, 2014

Nutritional benefits, versatility and resources for dried cranberries

How to incorporate cranberries into school menus, to develop student-approved recipes, and to market cranberry-based food items for increased participation

Today’s Panelists

Dayle Hayes, MS, RD

President

Nutrition for the Future, Inc.

Jeanne Reilly, DTR/I, SNS

Director of School Nutrition

Windham Raymond Schools Maine

Sarah Murphy, MS Public Affairs Associate

School Nutrition Association

Poll #1

Are you currently using dried cranberries in your school nutrition program?

No Yes, more than once a week Yes, once a week to once a month Yes, seasonally Yes, but almost never

Dayle Hayes, MS, RD

President

Nutrition for the Future, Inc.

Cranberries start on the farm..

© 2012 Ocean Spray Cranberries, Inc. About cranberries

Goodness of the cranberry

Seeds Tocotrienols Alpha-Linolenic Acid Lignans

Skin Anthocyanins (~95%) Ursolic Acid

Flesh Water, Sugars, & Acids ~5% Anthocyanins

Fiber Pectin

Polyphenols PACs Flavonols Anthocyanins

Phenolic Acids

Benzoic Acid Cinnamon Acid

Organic acid Quince Acid

Vitamin C

Cranberry among the highest in PAC & polyphenol content

A-linked & B-linked PACs: Type-A PACs unique to cranberry

Proanthocyanidins (PACs) & polyphenols – powerhouse nutrients

6

• UTIs are the second most common type of infection in the body

• 6.9 million physician and hospital visits and $5.8 billion in health care costs annually

• The treatment of UTIs accounts for 15% of all community-prescribed antibiotics

• Cranberry juice (& dried cranberries) can help reduce antibiotic use by maintaining urinary tract health

UTIs are a significant public health challenge

Pediatric UTI • 1.8% of hospitalizations ( >0.5 billion)

• Prevalence of UTI in infants is 7.0%

• Recurrence rate of 12-30%

Three new studies in children show reduced UTI and less use of antibiotics

40 children, cranberry juice vs placebo: 65% reduction in incidence of UTI. J Urol. 2012 Aug 18.

84 girls, 50 ml cranberry juice or controls for 6 months: lower UTI incidence (18.5%) compared to placebo (48.1%). Scandinavian Journal of Urology and

Nephrology, 2009. 43(5): p. 369 - 372 .

263 children, cranberry juice or placebo for 6 months: Lower incidence density (27 vs 47), decreased number of days on antibiotics (12 vs 18). Clinical Infectious Diseases, 2012. 54(3): p. 340-346

Urinary Tract

Oral Cavity

Gastrointestinal Tract

Heart

11

Cranberries have whole-body health benefits

Dried fruit comparison

Dried Fruit Calories

per ¼ cup

Total Sugar

(g)

Natural Sugar

(g)

Added Sugar

(g)

Fi

ber

Po

lyp

hen

ols

(mg)

Typ

e A

PA

Cs

An

ti-a

dh

esio

n

cranberries

130 29 2

27

3 177

raisins

130 29 29 0 2

150

Dried cranberry single serving Craisins® are a brand of dried cranberry Single serving pouch used in schools

Cranberries go to school!

• ¼ cup dried cranberries = ½ cup fruit at breakfast or lunch

• Dried cranberries are allowable snacks

• Healthy and delicious

Using dried cranberries in school

• Add flavor, texture and color to:

– Oatmeal

– Cereal

– Salads/bars

– Yogurt parfaits

– Granola

– Snacks

This is Jeanne’s cranberry vanilla granola!

Where to get dried cranberries • USDA

– Foods Available List (commodity food products) effective July 2014 • 5/5 pound bags per case

– Food Buying Guide for Child Nutrition Programs • Cranberries, dried

• ¼ cup of dried fruit = 32.9 grams

• 1 pound dried cranberries yields 13.8 servings

• 1 pound dried cranberries as purchased equals 1 pound (about 3-3/8 cups) ready-to-cook or -serve cranberries

Where to get dried cranberries • Distributors

– 345 servings per 25 pound case • Cost efficient • Bulk packaging

– 200 servings per single serve case • Ease of service • Great for snacks

“We are very happy with the individually packed Craisins®. We purchase them from our produce house, and they have worked great in our program. We offer them several times a month for breakfast and for lunch and for bag lunches and field trips. With the shortage of canned fruit this year, they are a great way to offer a second fruit to reach our full cup of fruit for the students. We were offering them just to the elementary students, but when the middle and high school students saw them, they wanted them too. We now offer daily as part of the salad bar for topping their salads. And none of them go in the garbage can. We like seeing all the food on the plate consumed.”

School district in central California Student enrollment ≈ 32,000

What are school districts saying?

What are school districts saying?

From the central kitchen and catering manager: “I use the Craisins® to pep up our chicken salad. It's addition makes this salad even more appealing to our elementary students. I also use it for catering--as a necessary addition to our Baby Spinach with Pear Cranberry Salad. And the packets work great for field trips and grab-and-go lunches. The kids are more likely to take them as an alternative to raisins, so we have less product going in the garbage, and the kids are consuming more nutrition in their lunches.” Another school district in central California Student enrollment ≈ 12,000

Cranberry Resources The Cranberry Institute – members are growers and handlers http://www.cranberryinstitute.org/ The Cranberry Marketing Committee http://www.uscranberries.com/

School Lunch Toolkit and Recipes: http://www.scribd.com/doc/189315729/US-Cranberries-School-Lunch-Toolkit-and-Recipes The Ocean Spray Cranberry Health website www.cranberryhealth.com

Nutritional benefits of the cranberry: http://www.cranberryhealth.com/Videos/?vid=three

Poll #2

Have you seen an increase in acceptance of any of these items with the addition of dried cranberries (choose all that apply)?

Oatmeal Salads Trail mix/Granola Yogurt parfaits Not applicable

Jeanne Reilly, DTR/I, SNS

Director of School Nutrition

Windham Raymond Schools

Maine

RSU #14 Windham & Raymond School Department, Maine

Total Enrollment – 3300 Students Elementary School – 1452 Middle School – 788 High School – 1060

Free & Reduced % – 36% District Wide

School Breakfast Participation – 22% (increased 6%

since last year) *Second Chance Breakfast cart *Breakfast in Classroom, Grab n Go breakfast *Fun Friday Breakfasts

School Lunch Participation – 52% District Wide (22% growth over 5 years)

Program Highlights: • Farm to School at all schools including

School gardens in every school • Chefs Move to Schools events at every

school • On staff Chef for recipe development,

training and support • Weekend Backpack food program • Eat Your Way through the Alphabet

program

We are Crazy for Cranberries! • Delicious Dried Cranberries add variety to school breakfast

and school lunch menus!

• At breakfast, we add them to whole grain muffins to make cranberry orange muffins. They also make a fantastic topping for a hot oatmeal or cold cereal topping bar! Delicious dried cranberries give students a fun variety to experiment with different flavor combinations at breakfast.

• Our district’s “signature” Cranberry Vanilla Granola has helped make our yogurt and granola parfaits a huge hit for Grab & Go breakfast & lunch.

Cranberry Vanilla Granola • ¼ c serving = 1 grain eq

• 115 calories per ¼ c serving

• Making granola “in house” allows flexibility of ingredients, adding in ingredients to boost nutrition, or leaving them out, such as to avoid nut allergies or to reduce sodium content.

• Granola is a great way to add crunch and interest to yogurt parfait bars or breakfast cereal topping bars. Adding delicious dried cranberries adds color, flavor and texture.

• Pre-make yogurt parfaits w/ yogurt, granola and fruit for an easy grab & go lunch, and sell as a la carte as well.

.

Cranberries Dress Up School Lunch Menus!

For Lunch Menus, adding dried cranberries to chicken salad makes a deliciously interesting chicken salad sandwich or wrap, which is very popular on our catering menu for meetings and functions.

Students love Cranberry Chicken Salad, too! It is popular on our sandwich bars and a terrific way to dress up commodity diced chicken.

Cranberries Are Easy And Versatile, And Are Available Year Round!

• Adding cranberries to your school menu cycles adds variety, color and flavor!

• Delicious dried cranberries add texture & taste to so many recipes! Add them to baked items such as muffins, cookies, scones and breads for a nutritional flavor boost. Add them to salads, such as tossed salads, pasta salads, rice and/or quinoa salads, increasing options for meeting grain and fruit requirements. Salad bars, yogurt parfait bars, hot oatmeal topping bars… there is no limit to the options!

• ¼ c of dried cranberries = ½ c creditable fruit equivalent. • A serving as small as 1 Tbsp would be creditable as 1/8th c serving

of fruit.

Spring Kale Slaw

• Add versatile dried cranberries to salads for sweetness, texture and flavor!

Kale - Fresh Vegetable blend mix 2#

Apples 1.25#

*Walnut pieces 1#

Cranberries, dried 1#

Dressing, vinaigrette style 1 pt.

1. Julienne cut the fresh kale blend

2. Core & dice the apple

3. Lightly toast walnut pieces, if used

4. In mixing bowl, toss julienne kale, diced apple, walnut pieces, and dried cranberries with vinaigrette.

50 servings, ½ c.

*Walnut pieces optional! Substitute seeds such as sunflower seeds, pumpkin seeds, or wheat berries.

Dried Cranberries make satisfying snacks and a la

carte items!

Whether on their own, as in these delicious, strawberry flavored dried cranberries, or added to a healthy trail mix, dried cranberries are well accepted & nutritious. They are a great option for a la carte lines, and meet next years new competitive food guidelines.

Dried Cranberries are an economical fruit choice for your School Nutrition Menus!

Cranberries!

Our Students give Cranberries

a “Thumbs Up!” In our district, we are utilizing cranberries in a number of ways at all grade levels and with fantastic acceptance.

At the elementary level, we are using the dried cranberries as a fruit option at breakfast and lunch. Having another fruit option helps us adhere to HUSSC guidelines of offering 5 different fruits each week. The dried cranberries are economical, shelf stable and well accepted.

At our middle and high schools, dried cranberries make their way into school baked whole grain muffins, granola and salads on our a la carte line as well as part of the meal pattern.

We have also used delicious, tangy fresh cranberries in cranberry salsa to accompany a roast turkey dinner, and we utilize USDA commodity cranberry sauce to make a delicious BBQ sauce which the students love on BBQ chicken drumsticks, but they also love it as a BBQ dipping sauce with chicken nuggets.

In RSU #14, we find cranberries to be a fun, delicious and versatile ingredient to add taste, variety & nutrition to breakfast and lunch, as well as catering menus and a la carte foods.

Poll #3

What do you perceive as barriers to using dried cranberries (choose all that apply)?

Cost Student acceptance Lack of recipes Lack of menu options Not applicable

Sarah Murphy, MS Public Affairs Associate

School Nutrition Association

Smart Snacks Tools are Here!

The Alliance for a Healthier Generation and the School Nutrition Association worked together to launch a series of tools to make Smart Snacks a success in your school district.

SNA Smart Snacks Resources

www.schoolnutrition.org/smartsnacks

Is Your Snack a Smart Snack? Alliance for a Healthier Generation

Product Calculator

www.schoolnutrition.org/smartsnacks www.healthiergeneration.org/smartsnacks www.healthiergeneration.org/calculator

Questions

Thank You

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