healthy edge: building healthy school meals

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Healthy Edge:Healthy Edge: Building Healthy School Building Healthy School

MealsMeals


Module 1Module 1

NutritionNutrition


ObjectivesObjectives

1. Define “nutrition integrity” in Child Nutrition Programs (CNP)

2. Identify nutrients essential to CNP meals3. Recognize how Recommended Dietary

Allowances (RDAs) are set for different age groups

4. Point out how RDAs form the foundation for the Dietary Guidelines for Americans (Dietary Guidelines), which in turn form the basis of CNP



5. Follow the standards set by the School Meals Initiative for Healthy Children (SMI) in ensuring healthy meals

6. Advocate for student selection of healthy meals

7. Apply what you learn to your role as a child nutrition professional


Nutrition IntegrityNutrition Integrity

SNA defines nutrition integrity as follows:

A level of performance that assures all foods and beverages available in schools are consistent with the Dietary Guidelines for Americans, and, when

combined with nutrition education, physical activity, and a healthy school environment, contributes to enhanced learning and the

development of lifelong, healthy eating habits.”


CaloriesCalories

A calorie is the measure of the energy in a food.

Proteins and carbohydrates contain 4 calories per gram. Fats contain 9

calories per gram.


Ages (Years) Calories

Children

4-6 1800

7-10 2000

Males

11-14 2500

15-18 3000

Females

11-14 2200

15-18 2200


Learning From LabelsLearning From Labels

100% Orange Juice

Nutrition FactsServing Size ½ cup

Servings Per Container 1

Amount Per Serving

Calories 55

% Daily Values

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 2mg 0%

Total Carbohydrate 13g 4%

Dietary Fiber 0g 0%

Sugars 12g

Protein 0g

Vitamin A 0% • Vitamin C 60% • Calcium 1% • Iron 0%

Ingredients

100% fruit juice.

Orange Soda



Amount Per Serving

Calories 56

% Daily Values

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 11mg 0%


Dietary Fiber 0g 0%

Sugars 14g

Protein 0g


Ingredients

Carbonated water, sugar and/or corn syrup, natural flavors, citric acid.

Orange Sections



Amount Per Serving

Calories 40

% Daily Values

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 0mg 0%


Dietary Fiber 3g 12%

Sugars 7g

Protein 0g


Ingredients

Orange sections, without membranes


ProteinProtein

Proteins are necessary for growth, maintenance, and

repair of the body.


Complete & Incomplete ProteinsComplete & Incomplete Proteins

Amino acids are the building blocks of protein. Of the 20 amino acids, 9 of them cannot be manufactured

by the human body and must come from the food you eat.


Complete Protein

N-U-T-R-I-T-I-O-N

Incomplete Protein

N--T-R--T---N


SourcesSources

COMPLETE PROTEINS INCOMPLETE PROTEINS

Contains ALL 9 essential amino acids

EggsMilk

MeatPoultry

Fish

Contains LESS THAN 9

essential amino acids

Legumes Nuts

GrainsVegetables


Activity 1Activity 1


Increasing ProteinIncreasing ProteinMenu Item• lettuce, tomato, cucumber

salad• refried beans, flour tortilla• potato salad• apple wedges• spaghetti, tomato sauce• veggie fried rice• bagel• fruit cup• biscuit• vegetarian baked beans

To Raise Protein, Add…• julienne turkey• low-fat grated cheese• hard-cooked egg• low-fat cottage cheese• soy crumbles• chick peas• peanut butter• low-fat yogurt• reduced fat turkey sausage• whole wheat roll


CarbohydratesCarbohydrates

Carbohydrates are the body’s main source of calories or energy.

Carbohydrates are also needed to turn the body’s store of fat into calories for

energy needs.


SourcesSources

Complex carbohydrates: fruits, vegetables, grains, beans and peas, rice, pasta, bread, and cereals.

Simple carbohydrates: fruit (fructose), milk (lactose), and table sugar (sucrose). Sugar added to foods can include: brown sugar, raw sugar, corn syrup, honey, cane sugar, high-fructose corn syrup, and molasses


Activity 2aActivity 2a

Calorie free Reduced sugar

Sugar free No added sugar


Activity Activity 2b2b


FiberFiber

1.Aids the digestive process by moving other foods through the intestinal tract and helps weight loss by making us feel “full.”

2. Has been linked to reducing the risk of colon diseases and cancer, heart disease, diabetes, obesity, and controlling cholesterol blood levels.


SourcesSources

• Fruits, vegetables, whole grains, and some seeds and nuts

• Vegetables offer fiber through the leaf, flower or stem of the plant (e.g., leafy greens, celery, asparagus, cauliflower, broccoli and Brussels sprouts)

• Fruit skins and membranes of fruits and vegetables


Learning From LabelsLearning From Labels

100% Whole Wheat Bread

Nutrition FactsServing Size 1 slice (43g)


Amount Per Serving

Calories 100

% Daily Values

Total Fat 1.5g 2%

Cholesterol 0mg 0%

Sodium 24mg 1%


Dietary Fiber 3g 12%

Sugars 3g

Protein 5g

Vitamin A 0 % • Vitamin C 0% • Calcium 4% • Iron 8%

Ingredients

Whole wheat flour, water, wheat gluten, brown sugar, high fructose corn syrup, cellulose, cultured wheat flour, wheat oats, wheat flakes, wheat bran, flaxseed.

Wheat Bread

Nutrition FactsServing Size 1 slice (31g)


Amount Per Serving

Calories 80

% Daily Values

Total Fat 1g 2%

Cholesterol 0mg 0%

Sodium 105 mg 5%


Dietary Fiber 1g 4%

Sugars 3g

Protein 3g

Vitamin A 0 % • Vitamin C 0% • Calcium 15% • Iron 4%

Ingredients

Enriched bleached flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, high fructose corn syrup, whole wheat flour, yeast, wheat gluten, wheat bran.


Increase FiberIncrease Fiber

1. Stay close to nature

2. Switch to whole grains


Increase FiberIncrease Fiber

3. “Fiberize” your cooking style

4. Experiment with unfamiliar whole grains


FatFat

• Adds flavor

Because it stays in the digestive tract longer than carbohydrates, fat signals the brain that the body is satisfied and doesn’t need more food


FatFat

Fat soluble vitamins are transported by fat in the diet

The body uses fat to make the insulation for organs to protect them from injury

Fat supplies essential fatty acids which the body cannot make


SourcesSources

2. Meat, fish

3. Milk and milk products

1. Spreads and oils: butter, margarine,

olive oil, corn oil, and lard


SourcesSources

5. Some fruits and vegetables – such as avocadoes and olives; however, most fruits and vegetables are very low in fat

4. Nuts


CholesterolCholesterol

Makes bile which helps the body digest and absorb fat

Is part of some hormones

Can change to vitamin D with the help of sunlight on the skin


Types of Fat and Their Effect on CholesterolTypes of Fat and Their Effect on Cholesterol

Type of Fat Main Sources Room Temp.

Effect on Cholesterol

MonoUnsaturated

Grape seed oil, olives, olive oil, canola oil, peanut oil, cashews, almonds, peanuts, avocados

Liquid Lowers LDLRaises HDL

PolyUnsaturated

Corn, soybean, safflower, cottonseed oils, fish

Liquid Lowers LDLRaises HDL

Saturated Whole milk, butter, cheese, ice cream, read meat, chocolate, coconuts, coconut milk, coconut oil

Solid Raises LDLRaises HDL

Trans Most margarines, vegetable shortening, partially hydrogenated vegetable oil, deep-fried chips, many fast foods, most commercial baked goods

Solid or semi-solid

Raises LDLLowers HDL


Child Nutrition Programs RequireChild Nutrition Programs Require

• 30% or less of calories from fat

• Less than 10% of calories from saturated fat

• Averaged over a week


MineralsMinerals


Calcium HelpsCalcium Helps

Form bones and teeth

Muscles contract and the heart to beat

Blood clotting

Slow the rate of bone loss as people age

The nervous system to send messages


SourcesSources

• Dairy foods supply 75 percent of all the calcium in the U.S. food supply.

• Other foods: dark-green leafy vegetables and fish with edible bones provide significant amounts.

• Some processed foods, such as orange juice and breakfast cereal, may be fortified with calcium.

• Vitamin D helps the body to absorb calcium from food


IronIron

• Iron supports the functioning of the red blood cells that carry oxygen to every cell in the body.

• Vitamin C improves iron absorption.


SourcesSources

Iron is present in both animal (redmeat) and plant foods (blackstrapmolasses). Some foods are fortifiedwith iron (breakfast cereal).


Sodium’s JobSodium’s Job

Maintaining proper fluid balance

Regulating blood pressure

Transmitting nerve impulses


SourcesSources

• Salt may be shaken on food, and you can taste it in chips, ham, soy sauce, and pretzels.

• Sodium is also found in processed and prepared foods, packaged mixes, canned foods, luncheon meats, and cheese.

• NA, cured, pickled, corned, smoked meat sodium is added.

• Most condiments, such as mustard, ketchup, soy sauce, some salad dressings and teriyaki sauce contain sodium.


Reduce SodiumReduce Sodium

• Remove salt shakers and portioned salt from the serving area

• Offer salty foods less often and salt them less

• Concentrate on reducing added salt and opt instead for other seasonings and herbs

• Read labels to identify the amount of salt in products, then select the lowest sodium product that doesn’t sacrifice quality


Reduce SodiumReduce Sodium

• Select soup bases that do not list salt in the first few ingredients

• Serve unsalted pretzels• Check labels for vegetable juices and

select those with lower amounts of sodium

• Frozen vegetables usually contain less sodium than canned vegetables and fresh vegetables even less

• In place of onion or garlic salt, use onion or garlic powder


VitaminsVitamins


Vitamin AVitamin A

Helps the eyes to see normally in the dark Promotes the growth and health of cells and

tissues Protects against infection by keeping skin

and mucous tissues (mouth, stomach, intestines, respiratory, genital and urinary

tracts) healthy• Is an antioxidant, may reduce the risk for certain cancers and diseases of aging


SourcesSources

Animal products, such as eggs and liver Whole milk or fat free milk that has been

fortified Fortified foods, such as breakfast cereals• Beta carotene, a substance in plant foods

that the body changes into vitamin A (dark green, dark yellow/orange and red fruits and vegetables)


Vitamin CVitamin C

Also called Ascorbic Acid, Vitamin C helps:

Produce collagen, a connective tissue that gives structure by holding tissues together

Form and repair red blood cells, bones, and other tissues

Keep capillary walls and blood vessels firm


Vitamin CVitamin C

Also called Ascorbic Acid, Vitamin C helps:

• Absorb iron from plant sources Keep gums healthy Heal cuts and wounds Protect from infection by keeping the

immune system healthy


SourcesSources

Many fruits and vegetables, especially citrus fruits (orange,

grapefruit), red vegetables (tomato, red pepper), and potatoes

(with the skin).


Recommended Dietary AllowancesRecommended Dietary Allowances

• RDAs are recommended levels of nutrients to meet the needs of most healthy individuals; they are specified for different genders and age groups

• RDAs are determined by extensive scientific research


Recommended Dietary AllowancesRecommended Dietary Allowances

• Dietary Reference Intakes (DRI) are a new umbrella term which includes RDA and other nutrient requirements; DRI is gradually replacing RDA in nutrition research and applications


Activity 10: RDAsActivity 10: RDAs

Carefully review the RDA chart to determine the following:

1. How much protein is needed by a boy age 13?2. How much protein is needed by a girl age 13?3. How much iron is needed by a boy age 164. How much iron is needed by a girl age 16?5. How much vitamin A is needed by a boy age 8?6. How much vitamin A is needed by a girl age 8?


Dietary Guidelines For AmericansDietary Guidelines For Americans

The 2005 Dietary Guidelines for Americans address:

1.Adequate Nutrients Within Calorie Needs2.Weight Management3.Physical Activity4.Food Groups to Encourage


Dietary Guidelines For AmericansDietary Guidelines For Americans

The 2005 Dietary Guidelines for Americans address:

5. Fats6. Carbohydrates7. Sodium and Potassium8. Alcoholic Beverages9. Food Safety


School Meals InitiativeSchool Meals Initiative

1. RDA for calories, protein, calcium, iron, vitamin A, vitamin C for age/grade groups 1/3 RDA for lunch 1/4 RDA for breakfast

2. No more than 30% of calories from fat*3. Less than 10% of calories from saturated

fat*4. Follow the Dietary Guidelines for Americans

*Averaged over a week



• Which lunch provides the most vitamin A?• Why?• Which lunch provides the most fat?• Why?• Which lunch provides the least amount of

fiber?• Why?


Q & AQ & A


Module 2Module 2Preparing & Serving Preparing & Serving

Healthy MealsHealthy Meals



• Identify the SMI nutrition goals• Plan, prepare, and serve healthy school meals• Understand the menu planning approach that

is used in your school• Use production tools and techniques to

comply with regulations• Choose healthy food preparation techniques



Recommended Dietary Allowances (RDA) for protein, calcium, iron, Vitamins A and C:For breakfast, ¼ of the RDA for

appropriate age/grade groupFor lunch, 1/3 of the RDA for

appropriate age/grade group



Recommended Energy Allowances (REA) (i.e., calories)appropriate for age/grade groups



Dietary Guidelines for AmericansEat a variety of foodsLimit total fat to less than or equal to 30%

of caloriesLimit saturated fat to less than 10% of

caloriesChoose a diet with plenty of vegetables,

fruits, and grainproducts

Choose a diet moderate in salt and sodium


How Can I Achieve the SMI GoalsHow Can I Achieve the SMI Goals


Step 1: Plan Healthy MenusStep 1: Plan Healthy Menus

• Develop cycle menus • Strive for balance • Emphasize variety • Consider staffing, equipment, and budget


Cycle Menus Increase Efficiency By:Cycle Menus Increase Efficiency By:

• Saving production time through staff familiarity

• Reducing time spent analyzing nutrient content

• Increasing cost predictability

• Identifying menu changes needed to meet nutrition goals

• Reducing menu planning time, plan menus that can be used for several weeks


Strive For BalanceStrive For Balance

1. Balance higher-fat foods with lower-fat choices by limiting the number of high-fat foods served in the same week

2. Balance a higher-fat entrée with lower-fat ones

3. Use low-fat side dishes to balance higher-fat entrées


Strive For BalanceStrive For Balance

4. Offer no more than one high-fat menu item per meal, if menu choices are not provided

5. Balance flavors, shapes, sizes, textures, and colors by cutting fruits and vegetables into various shapes and offering whole as well as cut up fresh fruits

6. Balance calories


Increase Calories Increase Calories Without Increasing Without Increasing

FatFat


Increase Calories Without Increasing FatIncrease Calories Without Increasing Fat

1. Increase portion size or number of servings of breads, pasta, rice, grains, fresh vegetables and fruits

2. Add low-fat condiments such as honey, jam or jelly

3. Add low-fat ingredients to foods such as fruit to baked products and low-fat milk in place of water

4. Introduce new combinations of foods such as red and black beans or oriental noodles to salads


Increase Calories Without Increasing FatIncrease Calories Without Increasing Fat

5. Team vegetables and fruits with low-fat cottage cheese or yogurt

6. Complement a low-calorie menu with a low-fat, higher-calorie dessert such as low-fat frozen yogurt or fruit gelatin

7. Offer flavored low-fat milk

8. Serve higher-calorie vegetables such as potatoes or corn along with low-calorie vegetables like carrots or broccoli


Emphasize VarietyEmphasize Variety

1. Main courses include soups and entrée salads2. Different forms of foods e.g., raw,

cooked, fresh, frozen3. Vitamin A–rich vegetable or fruit three to

four times a week



4. Vitamin C-rich vegetable or fruit three to four times a week, especially at breakfast5. Variety of fruits and vegetables (canned, fresh, and dried) and 100% juices6. Fruit as a topping on pancakes, waffles, and cereals7. Add fruit to baked products



8. Add vegetables to pizza, casseroles, sandwiches and wraps 9. Menu item containing a whole grain each day10. Cooked dried beans or peas each week 11. Skim and 1% milk at each meal12. Choices of entrées and side dishes13. Choices within a food item


Staffing, Equipment and BudgetStaffing, Equipment and Budget

1. Is the food preparation work balanced among employees?

2. Can meals be prepared using the available equipment?

3. Are high- and low-cost foods balanced in the menus?

4. Do convenience foods balance labor and budget?


USDA Menu Planning OptionsUSDA Menu Planning Options

1. Traditional Food-Based Menu Planning Approach (Traditional Approach)

2. Enhanced Food-Based Menu Planning Approach (Enhanced Approach)

3. Nutrient Standard Menu Planning (NSMP)

4. Assisted Nutrient Standard Menu Planning (ANSMP)

5. Alternate Menu Planning – Any Reasonable Approach


Which Approach is Which Approach is Used in Your Used in Your

School?School?


Advantages /Advantages /

DisadvantagesDisadvantages

USDA Menu PlanningUSDA Menu Planning


Menu Planning RequirementsMenu Planning Requirements

• Age/Grade Groups – Categories of ages/grades that are used to determine the appropriate amounts of foods and nutrients to meet nutrient standards

• Nutrient Standards – Required minimum levels of calories and key nutrients to meet nutritional needs of children for different age/grade groups


Menu Planning RequirementsMenu Planning Requirements

Reimbursable Meal – A school meal that meets the USDA meal requirements and standards. All options include fluid milk

Offer vs. Serve – The process of allowing

students to decline a certain number of food items in a reimbursable meal


Do These Items Provide A Reimbursable Do These Items Provide A Reimbursable Lunch?Lunch?

1. Red beans and rice, ½ c orange wedges, 8-oz low-fat milk

2. Hamburger on bun, 1/8 c corn, 8 oz 100% apple juice, 8 oz low-fat yogurt

3. Hamburger on bun, ¼ cup whole kernel corn, 1 apple, 8 oz skim milk

4. Chef salad with julienne ham & cheese, 8 oz 1% chocolate milk


Is It Reimbursable? Offer vs. ServeIs It Reimbursable? Offer vs. Serve

1. Red beans and rice, ½ c orange wedges, 8-oz low-fat milk

2. Oven fried chicken, 8 oz 100% apple juice, 8 oz low-fat yogurt

3. ¼ cup whole kernel corn, 1 apple, 8 oz skim milk

4. Chef salad with julienne ham & cheese, 8 oz 1% chocolate milk


Do These Items Provide A Reimbursable Do These Items Provide A Reimbursable Breakfast?Breakfast?

1. Cereal with milk, 1 slice toast, ½ cup 100% orange juice

2. 2 oz peanuts, 8 oz low-fat milk, 1 cup 100% orange juice

3. Cereal, ½ cup apple juice, 1 slice toast


How Much Fat?How Much Fat?

664 x .30 = 199 calories of fat per lunch

664 x .10 = 66, no more than 66 calories saturated fat per lunch


Standardized RecipesStandardized Recipes

1. Ensure product quality and therefore increase customer satisfaction and employee confidence

2. Ensure consistent menu planning

3. Control costs


Standardized RecipeStandardized Recipe

1. Title2. Category3. Weight and measure of ingredients4. Preparation instructions5. Serving size6. Recipe yield7. Serving equipment and utensils to use


Using Standardized RecipesUsing Standardized Recipes

1. Read the complete recipe carefully2. Assemble ingredients, utensils, and

equipment3. Complete pre-preparation steps4. Use calibrated scales to measure large

amounts (more than 1 ounce) of dry ingredients.


Using Standardized RecipesUsing Standardized Recipes

5. Use liquid volume measures correctly6. Follow the procedures in the recipe7. Follow recipe instructions, record

modifications, record prep and cooking times

8. Portion and serve product as indicated on recipe


Portion ControlPortion Control


When Would You Use:When Would You Use:

1. Scoops

2. Ladles

3. Spoodles


Production RecordsProduction Records

• Provide valuable written history

• Recognize trends

• Identify those strategies that work best with your customers

• Suggest which changes need to be made

• Demonstrate compliance with program requirements

• Control cost


Additional ToolsAdditional Tools

• Manufacturer’s Data Submission Form

• CN Label

• Food Substitution Record


Lower FatLower Fat

Replace this

With this Lower fat grams

Lower calories

Whole milk, 1 cup

Fat-free milk 8

Whole egg, 1

Egg whites, 2

6

Cream cheese, 2 Tbsp

Fat-free cream cheese

10

72

54

90


Lower FatLower Fat

Replace this


Lower calories

Ricotta cheese, ½ cup

1% cottage cheese

14

Cheddar cheese, 1 oz

Mozzarella, skim

4.5

Heavy cream, 1 Tbsp

Half and half 4

126

40.5

36


Lower FatLower Fat

Replace this


Lower calories

Sour cream, ½ cup

Low-fat yogurt

23

Mayonnaise, 1 Tbsp

Reduced-fat mayonnaise

11

Baking chocolate, 1 oz

Cocoa, 3 Tbsp

11

Evaporated milk, 2 Tbsp

Fat-free evaporated milk

4

207

99

99

36


Q & AQ & A


Module 3Module 3Building Partnerships & Building Partnerships &

MarketingMarketing



• Provide quality products and services

• Develop and nurture essential partnerships

• Develop and implement a Marketing Activity Plan that promotes school meals as the “meals of choice”

• Step into your role as a part of the total education program


Provide Quality Products and ServicesProvide Quality Products and Services

What’s important to you?


Activity 1

What’s important to you?


Activity 2

What’s important to your customers?


Identify and Assess Quality StandardsIdentify and Assess Quality Standards

How Does Your School Foodservice Operation

Measure Up?


Where Do We Go From Here?Where Do We Go From Here?

Team Up For Success!


You Are a Model for NutritionYou Are a Model for Nutrition

2005 Dietary Guidelines for Americans

1.Physical Activity2.Food Groups to Encourage3.Fats4.Sodium


Dietary Guidelines Dietary Guidelines for Americansfor Americans


Develop and Maintain Essential PartnershipsDevelop and Maintain Essential Partnerships

Your School-Community Partners


Develop and Maintain Essential PartnershipsDevelop and Maintain Essential Partnerships

Your Partners in the Wider Community

http://www.actionforhealthykids.org/state.php


Activities 6 & Activities 6 & 77


Marketing: The Marketing: The communication of communication of

products and services to products and services to selected audiencesselected audiences


Develop and Implement a Marketing Develop and Implement a Marketing Activity PlanActivity Plan

1. Direct your communications to specific audiences

2. Deliver concise, focused messages

3. Commit to an ongoing marketing effort


Activity 8

Define your audience


Deliver Concise, Deliver Concise, Focused Focused

MessagesMessages


Activity 9

Increase Breakfast Participation by 20%


Commit to a Commit to a Continuing Continuing

Marketing EffortMarketing Effort


EvaluateEvaluate


Are you a Team Are you a Team Nutrition School?Nutrition School?http://www.fns.usda.gov/TN/http://www.fns.usda.gov/TN/

Resources/gettingitstarted.htmlResources/gettingitstarted.html


Q & A


Module 4Module 4

Nutrition EducationNutrition Education


Action for Healthy Kids Resource

http://www.actionforhealthykids.org/newsroom_facts.php



1. Deliver nutrition education to your customers

2. Use the MyPyramid (food guide pyramid) to promote healthy meal choices

3. Evaluate nutrition education resources and messages for accuracy

4. Stay informed about nutrition trends and issues


Teachable Teachable MomentsMoments


Tips for Creating Teachable MomentsTips for Creating Teachable Moments

1. Be a coach, not a drill sergeant

2. Highlight the positives of foods



3. Stay in the present

4. Turn negative remarks into

constructive criticism



5. Listen more, talk less

6. Adjust your approach to suit your

learner



7. Keep it simple – show!

8. Model organization


How Are We Doing?How Are We Doing?

Activity 1


Team Up for Team Up for Better Nutrition Better Nutrition

EducationEducation


Where Do We Go from Here?Where Do We Go from Here?

Activity 2


Where’s the Where’s the Info?Info?


Finding Reliable Nutrition Information Finding Reliable Nutrition Information SourcesSources

1. Rate diets and nutrition information by using the MyPyramid (food guide pyramid)

2. Familiarize yourself with common myths and misinformation and ways to combat them

3. Remember, if it is too good to be true, it probably is!


Finding Reliable Nutrition Information Finding Reliable Nutrition Information SourcesSources

4. Consider the source. Be sure you recognize the authorities responsible for the content

5. Look for trustworthy, objective evidence.

6. Get a second opinion.


Reliable Web SitesReliable Web Sites

1. Look at a few links on the site. If you find many broken ones, the site may not be kept up-to-date.

2. Examine the "about us" page and see if the board members are recognized, reliable health professionals.


Reliable Web SitesReliable Web Sites

3. Look for a description of the process of selecting or approving information presented on the site. It is usually in the "about us" section and may be called "editorial policy” or "selection policy" or "review policy." If information is not carefully reviewed before posting, it may satisfy their standards but not meet yours.


Identifying Continuing Education Identifying Continuing Education OpportunitiesOpportunities

• SNA Continuing Education Information: http://www.schoolnutrition.org/CareerEducation.aspx

• SNA Meetings and Events Information: http://www.schoolnutrition.org/Meetings.aspx


Activity 4Choose Milk Instead of Soda


Q & AQ & A

healthy edge: building healthy school meals

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