MA Menu Planning Project - PowerPoint PPT Presentation

sakina
ma menu planning project n.
Skip this Video
Loading SlideShow in 5 Seconds..
MA Menu Planning Project PowerPoint Presentation
Download Presentation
MA Menu Planning Project

play fullscreen
1 / 31
Download Presentation
MA Menu Planning Project
143 Views
Download Presentation

MA Menu Planning Project

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. MA Menu Planning Project Dr. Ann W Johnson, MBA, RD August 14, 2013; Summer Institute John C. Stalker Institute of Food and Nutrition 2013-2014 www.johnstalkerinstitute.org

  2. Objective • Provide menu planning resources • Create 4 week cycle menu • Provide menus, recipes, 6 cents certification documentation • Meeting the revised NSLP regulatory requirements effective SY 2012-2013 • Incorporating student preferences

  3. Project Plan • Phase I – Student Preference Survey • Develop • Distribute/collect • Analysis • Phase II – Menu Development via Modified Delphi Technique • Expert panel meeting • Panel feedback • Final menu, recipes, analysis

  4. Distribution • Binders • On line – John Stalker Institute • District level data

  5. Phase I – Survey Development • Opportunity for feedback regarding • Entrees • Preferences related to revised NSLP requirements • Dark green vegetables • Red/orange vegetables • Legumes • Fruits and vegetables • Reasons for infrequently purchasing lunch

  6. Phase I – Survey Development • Questions • Demographics • Frequency of purchasing lunch • ≥ “Once a week” • Preferences – entrees and sides • “Never” or “once in awhile” • Reasons for not purchasing

  7. Phase I – Survey Implementation • Invitation via email blast from John Stalker Institute (JSI) • Survey Monkey • All districts in MA encouraged to participate • Each district responsible for disseminating to students • K-12 students • n ≥ 384 required for statistical representation of MA students • 4,782 responses

  8. Grade Distribution

  9. Gender Breakdown

  10. Frequency of Purchasing Lunch

  11. Entrée Preference by Grade

  12. Green Vegetable Preference

  13. Legume Preference

  14. Red/Orange Preference

  15. Fruit Preference

  16. I would be more likely to eat school lunches ifK-6

  17. I would be more likely to eat school lunches if Gr 7 - 8

  18. I would be more likely to eat school lunches if HS

  19. My reason for not eating school lunches isK-6

  20. My reason for not eating school lunches isGr 7-8

  21. My reason for not eating school lunches is HS

  22. Phase II – Menu Development • Draft menu developed • Modified Delphi Technique • Expert panel recruited/met – 2 days • Draft Rev. 1 developed • Feedback solicited/received by email • Final menu developed • 4 week cycle menu • Menu design incorporated • Federal menu pattern • Commodity foods • Expert panel input

  23. Phase II – Menu Development Analysis • Recipes Developed • USDA • Farm to School • Expert Panel • Nutrient Analysis • Nutrikids • 6 Cent Certification documentation

  24. Menu Notes • Menus meet strict Meat/Meat Alternate and Grain requirements • Grains • Elementary – 4 days of 2 grains; 1 day of 1 grain • Entrees • Elementary – 1 main and 1 alternate • Middle school – 1 main and 1 alternate • High school – 1 main and multiple alternates

  25. Menu Notes • Nutrient analysis • Composite analysis • Fresh and canned fruit • Milk (chocolate, 1%, and skim) • Menus can be adjusted! • May impact nutrient analysis and creditable amounts

  26. Document • Sent 2nd week of July to all Directors • If have not received – please let us know • Binder includes: • Overview • Survey questions/data analysis • Menus – 4 week cycles; both Director and Parent • Elementary • Middle school • HS • Nutrient analysis • 6 cent certification documentation (on JSI website only) • Recipes

  27. How Do I Utilize This Data/Document? • Survey • Distribute to your District/schools to get your own data • Why aren’t students participating? • Reasons can be grouped: • Food preparation/quality • Customer Service • Eating Environment • Develop plans to address specific issue

  28. How Do I Utilize This Data/Document? • Menus – Use what works for you! • Customize as needed for your District • Student preference • Kitchen environment/equipment • Staff hours/skill • Add/modify recipes to your menu • Nutrient analysis and 6 cents certification documentation • Guidelines

  29. John C. Stalker Institute of Food and Nutrition is funded by the Massachusetts Department of Elementary and Secondary Education Nutrition, Health and Safety Kathleen C. Millett Executive Director 781-338-6479 http://www.doe.mass.edu/cnp www.johnstalkerinstitute.org

  30. John C. Stalker Institute of Food and Nutrition 100 State Street, PO Box 9101 Framingham, MA 01701-9101 www.johnstalkerinstitute.org johnstalker@framingham.edu phone: 508-626-4756 www.johnstalkerinstitute.org