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Child Nutrition Services: What’s Being Served?

Child Nutrition Services: What’s Being Served?. What Are The CNS Requirements?. Federal-Dietary Guidelines State-Texas Public School Nutrition Policy (TPSNP) Local-District regulation. National Guidelines.

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Child Nutrition Services: What’s Being Served?

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  1. Child Nutrition Services: What’s Being Served?

  2. What Are The CNS Requirements? Federal-Dietary Guidelines State-Texas Public School Nutrition Policy (TPSNP) Local-District regulation

  3. National Guidelines • School meals must meet the RDA (Recommended Dietary Allowances) for calories, protein, vitamin A, vitamin C, calcium and iron • ⅓ RDA for Lunch • ¼ RDA for Breakfast

  4. National Guidelines for Lunch No more than 30% Total Fat No more than 10% Saturated Fat Note: These nutrients are averaged over a week.

  5. Texas Public School Nutrition Policy • Specific nutrition standards and portion restrictions are in effect for all foods and beverages served or made available to students during the school day • Examples: • Foods may not be deep fat fried • Fruits and vegetables must be available at all points of service • Low fat and fat free milk must be offered Resource: www.squaremeals.org

  6. How Do We Do It Here? Low fat franks Whole grain pizza crust Whole grain breads/pasta Low fat and fat free milk

  7. Menu Planning Considerations • Variety & choice • Visual appearance • Cultural food preferences • Cost/Equipment availability • Nutritional considerations

  8. Food Preparation • Read and follow standardized recipes. • Ingredients are all measured precisely. • Standard serving utensils appropriate to the age group are used.

  9. CATCH Nutrition Component:Eat Smart Goal – to provide children with tasty, healthy meals while maintaining the required levels of essential nutrients and student participation. Objectives: • To plan, purchase, prepare, and promote more GO foods than SLOW foods, and more SLOW foods than WHOA foods. • To coordinate healthy messages with teachers, administrators, parents, and the community.

  10. Food Preparation • Tips to reduce fat, increase fiber, reduce sodium, reduce added sugar, retain nutrients : • Replace any saturated or trans fats (i.e., butter & margarine) with healthy fats (i.e., vegetable oil) • Reduce or eliminate serving high sugar desserts • Add peas or beans to entrée recipes • Steam in small batches to retain nutrients • Season foods without excess salt

  11. What Are We Doing To Support CATCH? Serving as a CATCH team member Communicating GO/SLOW/WHOA Working with others to promote GO/SLOW/WHOA Using Eat Smart to encourage and promote increased fruit and vegetable consumption

  12. GO-SLOW-WHOA • GOfoods are lower in fat, and/or added sugar, and/or they are less processed • GO Milk= 1% plain milk • SLOWfoods are higher in fat, and/or added sugar, and may be more processed than GO foods. • SLOW Milk = 1% chocolate milk • WHOAfoods are highest in fat, added sugar, and/or are the most processed. • WHOA Milk = 2% chocolate milk

  13. Promoting Healthy Foods to Students • Connecting the cafeteria to the classroom and rest of the school. • Using the cafeteria as a venue for children to learn about healthy food & nutrition. • Giving positive recognition to healthy foods and making healthy food choices.

  14. How Can You Help? Positively promote the school nutrition program Model healthy behaviors Eat in the cafeteria Post classroom menus Promote GO/SLOW/WHOA in class Support the CATCH team

  15. Our CATCH Team

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