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MAKING THE CONNECTION: Enhancing Student Nutrition through Key Improvements in School Foodservice

MAKING THE CONNECTION: Enhancing Student Nutrition through Key Improvements in School Foodservice . Anne Travis The Bower Foundation. Local Wellness Policy. Goals for nutrition education, physical activity, and other school wellness activities

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MAKING THE CONNECTION: Enhancing Student Nutrition through Key Improvements in School Foodservice

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  1. MAKING THE CONNECTION: Enhancing Student Nutrition through Key Improvements in School Foodservice Anne Travis The Bower Foundation

  2. Local Wellness Policy • Goals for nutrition education, physical activity, and other school wellness activities • Nutrition guidelines for all foods available on each school campus during the school day • Ways of measuring how well the school wellness policy is being implemented • Involvement of parents, students, representatives of the school food authority, the school board and school administrators, and the public in wellness activities

  3. Improvements in school foodservice essential too …

  4. School Foodservice Improvement PILOT PROJECT GOALS • Utilize schools in the John D. Bower School Health Network to pilot and evaluate key improvements in school foodservice operations. • Develop training opportunities for all Mississippi schools based on findings and results of pilot tests in Network schools.

  5. FOODSERVICE EQUIPMENT Possibilities • Removing deep fat fryers and replace with other equipment ? • Adding ovens to increase on-site baking with more whole grain options ? • Adding salad bar or cold top options for enhanced presentation of fruits and vegetables ?

  6. CULINARY TECHNIQUESPossibilities • Reducing fat content while maintaining flavor and appearance with new cooking techniques, like braising ? • Reducing sodium content with herbs and spices while maintaining flavor ? • Increasing intake of produce items through presentation and garnishing ?

  7. EATING ENVIRONMENTSPossibilities • Enhancing cafeteria environments to encourage food and milk intake ? • Shifting schedules so students have an appropriate amount of time to eat during school meals ? • Switching to recess before lunch to improve nutrient intake and behavior ?

  8. MARKETING MEALSPossibilities • Promoting school nutrition integrity to staff, students, and families ? • Increasing participation in school meal programs through creative marketing techniques ? • Increasing milk intake utilizing the “New Look of School Milk” ?

  9. School Foodservice Improvement PILOT PROJECT PROCESS • Possible projects outlined by Child Nutrition Program, Office of Healthy Schools, and National Foodservice Management Institute • Projects developed for pilot testing with input and commitment of school foodservice administrators in the John D. Bower School Health Network • Projects in Network schools evaluated using both objective (i.e. costs, participation, plate waste) and subjective measures (i.e. attitude, awareness, behavior)

  10. … improving school meals for Mississippi’s children.

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