Menu Criteria, Planning & Marketing for HUSSC

1. Carol H. Gilbert, M.Ed, SNS Menu Criteria, Planning & Marketing for HUSSC

2. Requirements • Dark green vegetables • Orange vegetables • Legumes • Fruits • Whole grains

3. Veggie Variety • Include • Dark-green vegetables • Orange vegetables • Dry beans and peas • Starchy and Other veggies • Occasionally

4. Veggie Criteria • Different veggie every day • Minimum ¼ cup • Dark green or orange • 3 or more days per week • Of the 3, at least 2 must be different • Cooked dry beans or peas • 1 time per week • Includes canned dry beans or peas • Either a meat alternate or a veggie, not both

5. Dark Green or Other Green Veggies? Pick the acceptable Dark Green Veggies • Romaine lettuce • Collard greens • Asparagus • Head lettuce • Green Peppers • Brussels Sprouts • Mesculin(baby greens) • Broccoli • Green Beans • Turnip Greens • Dark Green Leafy Lettuce • Spinach • Bok choy • Green Peas • Watercress

6. Orange Veggies • Pumpkin • Sweet potato • Acorn squash • Butternut squash • Carrots • Hubbard squash

7. Dry Beans & Peas • Black beans • Black-eyed peas • Garbanzo (chickpeas) • Great Northern • Kidney • Lentils • Navy (pea) beans • Lima beans, mature • Pink beans • Pinto beans • Red beans • Soybeans, mature • Split peas

8. What about Starchy and Other Veggies • Include as part of the total different servings per week: • Corn • Potatoes (mashed, fries, potato rounds, baked) • Green peas (fresh or frozen) • Soybeans • Edamame, green • Lima Beans, green (fresh or frozen) • Green & Red Peppers • Beets

9. Fruits • Eat a variety of fruit • Different fruit every day • Select fresh, frozen, canned, or dried fruit • Dried fruit may not be pre-sweetened • Minimize fruit juice • 100% juice can be counted only 1 time per week

10. Whole-Grains • Make half your grains, whole • Bronze and Silver 1Serving of whole-grain food 3 times per week • Portion size must meet criteria in Food Buying Guide, pages 3.15 -16 • Meet the Group A or Group B criteria below: • Group A: Food products with whole grain(s) as the primary ingredient by weight • Group B: Food products with whole grain(s) as the primary grain ingredient by weight • The majority of whole grains must be Group A • at least 2 out of 3 whole grains for bronze and silver, and at least 3 out of 5 whole grains for gold must be Group A) • Documentation from manufacturer

11. What is a Whole-grain? • Whole-wheat flour (Red or white) • Bulgur- whole, cracked or whole-grain • Graham flour • Whole oats, oatmeal or oats • Rice- brown, wild • Barley- whole, whole-grain, dehulled • Whole rye flour

12. Correct Grain Identification Label 1: Whole wheat flour, enriched flour, water, nonfat dry milk, wheat gluten, yeast, oil, xxx, xxx, xxx…… Label 2: Water, enriched flour, whole wheat flour, oatmeal, flaxseed, nonfat dry milk, corn syrup, wheat gluten, yeast, xxx, xxx, xxx…..

13. Menu Planning & Marketing • Review the menu • Ask, “Where can I incorporate US Healthier foods?” • Research the items you are serving • Whole grains, get the facts from manufacturer • Whole grains & dry beans, peas • Plan • Taste-test

14. Incorporating Whole Grains • Use whole wheat pastas • Purchase pizza with whole wheat crust • Use ½ whole wheat + ½ white in sandwiches • Purchase whole grain breaded products • Brown rice to replace white • Whole grain breakfast cereals • Whole grain corn chips

15. Menu Planning & Marketing • Main Dishes • Add to Taco Meat • Hot Dog & Baked Bean • Chili ~ Have a cook-off • Hummus • Enchiladas • Quesadillas • It only takes a ¼ cup, one time weekly!! • Vegetables & Sides • 3-Bean Salad • Hummus • Lentils & Whole grain rice • Red Beans & Rice • Baked Beans • Santa Fe Salad • Lentil Salad

16. Menu Planning & Marketing • Soups • Split Pea & Ham • Vegetable • Minestrone • Black Bean • 12 Bean Soup

17. Healthy Menu Planning • Organize a food committee • Students • Parents • Faculty • Chefs to School Program • Taste-test items before serving to everyone • Remember to try at least 3 times

18. Healthy Menu Planning • Merchandise • We eat with our eye’s first • Change takes time • Be consistent • Be patient • Be inventive • YOU are the expert in serving healthy food!