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Tonight's Menu

Tonight's Menu. Experience the meal just as students do ! Enter the Serving Area Select from the Garden Bar: Fresh Fruits, Vegetables, Side Salads (Corn, Tomato, Basil and Classic Caesar ) Select Your Entree: - Crunchy Beef Tacos with Cilantro Lime Rice

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Tonight's Menu

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  1. Tonight's Menu Experience the meal just as students do! • Enter the Serving Area • Select from the Garden Bar: Fresh Fruits, Vegetables, Side Salads (Corn, Tomato, Basil and Classic Caesar) • Select Your Entree: - Crunchy Beef Tacos with Cilantro Lime Rice - Teriyaki Chicken & Vegetable Lo Mein - Baked Ziti (vegetarian) Try Some Samples: Pizza (Cheese, Pepperoni, Hawaiian) on Whole Grain Crust

  2. Tonight's Menu Sweet Treat: House Made Coco-Banana Muffin Samples Beverage Choices: 1% Milk or Fat-Free Chocolate Milk (serving line) Water Fountain (front of the building) IzzeSparkling Fruit Juice (a la cart table) Snacks: Sample a la cart items

  3. Nutrition Bingo • Mark all items: • Similar to the ones shown • That you’ve had today • Only whole grains count • Only lean meats count • Mark as many as you can • Put name on card • Turn in to Wendy at front • Winners drawn at the end of the night

  4. Millbrae School Meal Program School Wellness Dinner April 26, 2014, 6:00 to 8:00 PM Shea Center Julie Engberg, RD Nutrition Consultant Erin Primer Child Nutrition Consultant Sodexho Rusty Hopewell, MS, RD District Wellness Coordinator

  5. Questions • Simple questions will be answered • Complex questions: • After presentation • Email • Erin Primer: eprimer@mesd.k12.ca.us • Rusty Hopewell: rhopewell@mesd.k12.ca.us

  6. Student Wellness Program • PHCD Healthy School Initiative grant • Wellness Coordinator • District School Nurse • School Counselor(s) • Elementary PE Teacher • Wellness Policy • Student Wellness Webpage: • http://bit.ly/MESDWellness

  7. Feedback Channels • Parent Survey • http://bit.ly/MESDParentSurvey • Student Food Group (Taylor) • Student Food Survey • Water Grant • Call or e-mail anytime

  8. Creating a Balanced School Meal Considerations: • Equipment and Labor Capability • Food Safety • Student and Cultural Preference • State and Federal Nutrition Guidelines • State and Federal Reimbursement Rates

  9. StateandFederalNutrition Guidelines • Calories (Kcals) • 5 Food Components • Milk • Vegetable • Fruit • Grains • Protein • Sodium (salt) • Fats • Total Fat • Saturated Fat • Trans-Fat

  10. MyPlate Meal PatternPrior to July 2014

  11. Calories:K-5th: 550-650 Kcals, 6th-8th: 600-700 Kcals

  12. Fluid Milk:8oz/day (offered)

  13. Vegetables: 3/4 cup/day (served)

  14. Fruit: 1/2 cup/day (served)

  15. Grains: 50% Whole Grain:1oz minimum (offered)K-5th: 8-9oz/week, 6-8th: 8-10oz/week

  16. Meat and Meat Alternatives: (offered)Source-dependent serving sizes

  17. Fats:Total Fat - <30% of calories, Saturated fats - <10% calories Trans Fat – 0 grams

  18. Sodium (Salt):K-5th: <1377 mg 6th-8th: <1520

  19. Meal Reimbursement Considerations

  20. New Guidelines:July 2014 and Beyond • Grains  100% Whole Grains • Sodium  <1230mg/1360mg  <935mg/1035mg (2017)  <640mg/710mg (2022)

  21. Millbrae School Meal Program Thank you for your participation! Rusty Hopewell – rhopewell@mesd.k12.ca.us District Wellness Coordinator Erin Primer – eprimer@mesd.k12.ca.us Child Nutrition Consultant Sodexho Julie Engberg - julie_engberg3@sbcglobal.net Nutrition Consultant

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