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Presenters: Dayle Hayes, MS, RD, Nutrition for the Future, Inc.

USDA New-trition Standards Meet Real Consumers: Successful Strategies for Kid-Approved School Meals January 24, 2013. Presenters: Dayle Hayes, MS, RD, Nutrition for the Future, Inc. Garrett Berdan , RD, LD, Culinary Educator and Consultant Moderator:

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Presenters: Dayle Hayes, MS, RD, Nutrition for the Future, Inc.

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  1. USDA New-trition Standards Meet Real Consumers: Successful Strategies for Kid-Approved School MealsJanuary 24, 2013 Presenters: Dayle Hayes, MS, RD, Nutrition for the Future, Inc. Garrett Berdan, RD, LD, Culinary Educator and Consultant Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics and the American Culinary Federation Original recording of the January 24, 2013 webinar and PDF download of presentation available at: www.ConAgraFoodsScienceInstitute.com

  2. Nutri-Bitessm USDA New-trition Standards Meet Real Consumers This webinar covered: • Current trends/challenges for school meal programs in the US • Key changes in the 2012 USDA Nutrition Standards and school meal patterns • Practical, culinary strategies to help schools meet the new menu patterns • Approaches to involve children in planning school menus and marketing nutrition to peers • Key resources on supporting school meals for health professionals

  3. FOOD INSECURITY SOURCE: Feeding American 2012 Survey

  4. Best Practices for Kids • Walk/bike to and from school • Breakfast at school (or home) • Recess Before Lunch (RBL) • Comfortable cafeterias • Adequate time to eat lunch • Adults eating with children • Nutrition education/marketing • Local food & school gardens

  5. SOURCE: Fairfax County Public Schools, VA, and Portland Public Schools, OR

  6. What are the Challenges of MyTray? • Calorie maximums • Grains & meat/meat alternate maximums (temporary flexibility) • Minimum servings of vegetable sub groups • Future sodium restrictions

  7. Schools meeting the challenges • Innovative menuing • Vegetables featured on salad bars, in entrees and as side dishes • Sodium reduction thru flavor enhancement SOURCE: Denver Public Schools, Healthy Cooking Class, CO

  8. Five Culinary Strategies • Skills development & staff training • Scratch cooking & flavor development • Farm-to-school & school gardens/farms • Dining concepts & comfortable cafeterias • Student-centered marketing/merchandising SOURCE: www.sde.idaho.gov/site/cnp/smart/

  9. Culinary Strategies Essential Culinary Skills • Knife skills • Weights & measures • Cooking techniques • Plate presentation • Flavor development • Seasoning without salt Staff Training Scratch Cooking • Gradual implementation of recipes • Weights & measures training • Recipe standardization Flavor Development • Grill • Roast • Bake • Sauté

  10. Farm-to-School Success Culinary strategies necessary for program to work in schools • Knife skills • Training on food processing equipment (Robot Coupe, Sunkist sectionizer, etc.) • Food safety and sanitation • Basic cooking techniques and recipes to serve local foods at peak of freshness School Gardens Farm Fresh Nutrition Education and Marketing • Farm to School Kitchens • Staff training for safe handling/processing of fresh items • Kitchen equipment (small scale) for processing • Large greens spinner • Robot Coupe • Sunkist Sectionizer • Beyond produce: Grains, flour, meat, beans, dairy

  11. Dining Concepts Cindi Hiatt-Henry, McMinnville Schools Oregon Example: • New high school cafeteria • Concepts represent national food trends • Culinary themes • Grill • Deli Bar • Pizza • Du Jour • Recess Before Lunch • Adequate time to eat • Mealtime philosophy • Behavioral expectations • Décor and music • Right-sized furniture • Colorful utensils • Adults eating with children Montana Team Nutrition Resources

  12. Effective Marketing/Merchandising • Menus and other communication tools to highlight excitement and taste • Kid-friendly names, like X-ray Carrots, Broccoli Trees and Mo-Rockin’ Chicken • Presentation, presentation, presentation • Smarter Lunchroom Lunch design (placement on the line or salad bar) • Convenience, convenience, convenience • Strong social media presence CUSTOMER-CENTERED EXCELLENCE

  13. Support school nutrition excellence • Join SNS DPG of Academy of Nutrition and Dietetics. • Join School Nutrition Association. • Consider a career in school nutrition. • Attend school-focused FNCE sessions and SNA meetings. • Volunteer on your local SHAC or wellness committee. • Sign up for KIDS EAT RIGHT: www.KidsEatRight.org/volunteer SOURCE: Fairfax County Public Schools, Fairfax, VA

  14. Nutri-Bitessm Summary New-trition Standards Meet Real Consumers RESOURCES Garrett Berdan, RD, LD EMAIL: garrettberdan@gmail.com WEBSITE: www.garrettberdan.com FACEBOOK: www.facebook.com/GarrettBerdanChefRD Dayle Hayes, MS, RD - Nutrition for the Future, Inc. EMAIL: EatWellatSchool@gmail.com BLOG: www.SchoolMealsThatRock.com FACEBOOK: www.facebook.com/SchoolMealsThatRock TWITTER: @SchoolMealsRock AND Kids Eat Right Volunteer: www.eatright.org/Foundation/content.aspx?id=6442452354 Public Site: Shop Smart. Cook Healthy. Eat Right. www.eatright.org/kids/ SCHOOL MEAL SUCCESSES & HOT TOPICS Tray Talk (SNA): www.traytalk.org

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