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Randolph Heights November 14, 2011

Randolph Heights November 14, 2011. Jean Ronnei, SNS Director Dianne Wortz Angela Gaszak, RD Project Manager Nutrition Specialist Nutrition Services Saint Paul Public Schools. Today’s Agenda. A bit about our programs

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Randolph Heights November 14, 2011

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  1. Randolph HeightsNovember 14, 2011 Jean Ronnei, SNS Director Dianne Wortz Angela Gaszak, RD Project Manager Nutrition Specialist Nutrition Services Saint Paul Public Schools

  2. Today’s Agenda • A bit about our programs • Changes made over time toincrease variety & consumptionof F/V’s • Farm to School • “Healthy Hits” Process • How the Healthy, Hunger Free Kids Act of 2010 will drive change • Q&A

  3. SPPS Demographics • 38,000 Students • 70 languages/dialects • 72% F/R eligible • Overall Participation YTD • 63% breakfast • 79% lunch • Financially Solvent • $23 mil budget • Self-supporting • Nutritional Profile (Lunch) • % of calories fat – 22 • % of calories sat fat – 6 • Vitamin A – 212% • Vitamin C – 214% • Iron – 116% • Sodium – 948 mg

  4. Reimbursement Rates • Breakfast • Lunch

  5. SPPS Programs / Operation Style • Cook/Chill Central Kitchen • Ship out once daily • Make from scratch items such as…. • Sauces, soups, pasta • WW Breakfast muffins, pizza crusts • WW French bread - daily • WW Crisps, Cookies • Breakfast to Go • FFVP - 29 Schools • After School Snack Programs • Summer Program Sponsor • “Unlimited” Choice (salad) Bars

  6. Mission Statement We create and serve foods that students get excited about! Our “healthy hits” are served with respect by a caring staff effectively managing resources.

  7. The Healthy Hits Process Recipe Submission: Teriyaki Chicken & Edamame Is this healthy? YES! Do we think it will be a hit with kids?

  8. The Healthy Hits Process Analyze Cost Per Serving Is it $0.60 or less per serving? YES! $0.28 per half cup

  9. The Healthy Hits Process Analyze nutritional profile Does it meet or exceed USDA requirements for calories, fat and nutrients? YES!

  10. The Healthy Hits Process Small and large batch tests Can it be produced on a large scale in the Nutrition Center and/or in school kitchens? YES!

  11. The Healthy Hits Process Taste test, focus group or sampling Is there positive feedback from students? YES!

  12. The Healthy Hits Process Pilot at a school Is there positive feedback from students and staff? YES!

  13. The Healthy Hits Process Menu three times Is there positive feedback from students and staff? Do the participation numbers show it is well received with students? YES!

  14. The Healthy Hits Process It’s a Healthy Hit! Teriyaki Chicken & Edamame

  15. Other Healthy Hits Successes • Chicken Suqaar & Vegetable Rice • Thai Peanut Chicken w/ Noodles • Chicken Rice Bowl → • Corn & Barley Ensalada • Sweet Potato Pie • Hmong Beef Fried Rice • Fajitas • Focaccia Bread • Roasted Rosemary Potatoes • Smart Cookies • Energy Bar Favorite Flops Veggie Loaf, Winter Melon Soup, Chinese Mustard Greens

  16. Fruits & Veggies on the Rise School Lunch • Choice Bars early 2000 • Iceberg to Mix 2007-08 • Mix to Romaine 2009-10 • “Unlimited” Bars 2010-11 • Legume Salads • Black Bean • Corn and Edamame • Rice and Bean • Entrée sizes reduced 2010-11

  17. Fruits & Veggies on the Rise FFVG2011-12 • Elementary • 50% F/R or more • Nutrition Tips • Mango, jicama, rutabaga, oh my! Breakfast2011-12 • Juice every day • Fresh fruit every day • HHFKA will require both

  18. Farm to School • 2009 • Total pounds purchased: 110,000 • Total cost: $76,000 • 2010 • Total pounds purchased: 221,000 • Total cost: $130,000 • Produce offered: • Apples • Broccoli • Cabbage • Cantaloupe • Carrots • Corn on the cob • Cranberries • Cucumbers • Grape Tomatoes • Green Beans • Onions • Peppers • Potatoes • Squash • Watermelon • Zucchini

  19. Progress Towards IOM Standards • Fruits and Vegetables

  20. MyPlate.gov How today’s lunch matches up to the 2010 Dietary Guidelines for Americans: Pineapple Fresh veggies Salad greens Sesame chicken Cottage cheese Sugar snap peas

  21. Breakfast to Go • Choices available • Handling leftovers and food waste • Advantages of the B2G program

  22. Randolph Heights participation • Highest participation menus • Chicken Nuggets • Chicken Patty • Cinnamon French Toast and Scrambled Eggs • Pizza • Lowest participation menus • Teriyaki Chicken & Edamame • Veggie Chili & Cornbread • Sesame Chicken • Chicken Rice Bowl

  23. How We Get it Done • Leveraged Our Strengths to Transform School Meals in St. Paul • Centrally-prepared scratch cooking • Built partnerships to jump hurdles • Marketed program successes • Celebrate flops • Our “Tombstone” Goals • Impact lifelong eating habits of students • Impact choices available outside the cafeteria • Students remember us for creating a warm and welcoming environment plus great tasting and healthy food

  24. Thank You! Jean Ronnei, SNS Director jean.ronnei@spps.org Dianne Wortz Angie Gaszak, RD Project Manager Nutrition Specialist dianne.wortz@spps.org angie.gaszak@spps.org Nutrition Services Saint Paul Public Schools 1930 Como Avenue Saint Paul, MN 55108 651.603.4950 ns.spps.org

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