ma menu planning project
DESCRIPTION
MA Menu Planning Project. Dr. Ann W Johnson, MBA, RD August 14, 2013; Summer Institute. John C. Stalker Institute of Food and Nutrition 2013-2014 . www.johnstalkerinstitute.org. Objective. Provide menu planning resources Create 4 week cycle menu - PowerPoint PPT PresentationTRANSCRIPT
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www.johnstalkerinstitute.org
MA Menu Planning Project
Dr. Ann W Johnson, MBA, RDAugust 14, 2013; Summer Institute
John C. Stalker Institute of Food and Nutrition2013-2014
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Objective
• Provide menu planning resources– Create 4 week cycle menu• Provide menus, recipes, 6 cents certification
documentation– Meeting the revised NSLP regulatory requirements
effective SY 2012-2013 – Incorporating student preferences
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Project Plan
• Phase I – Student Preference Survey– Develop– Distribute/collect– Analysis
• Phase II – Menu Development via Modified Delphi Technique– Expert panel meeting– Panel feedback– Final menu, recipes, analysis
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Distribution
• Binders• On line – John Stalker Institute• District level data
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Phase I – Survey Development
• Opportunity for feedback regarding– Entrees – Preferences related to revised NSLP requirements• Dark green vegetables• Red/orange vegetables• Legumes• Fruits and vegetables
– Reasons for infrequently purchasing lunch
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Phase I – Survey Development
• Questions– Demographics– Frequency of purchasing lunch• ≥ “Once a week”
– Preferences – entrees and sides• “Never” or “once in awhile”
– Reasons for not purchasing
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Phase I – Survey Implementation
• Invitation via email blast from John Stalker Institute (JSI)– Survey Monkey
• All districts in MA encouraged to participate– Each district responsible for disseminating to students– K-12 students
• n ≥ 384 required for statistical representation of MA students– 4,782 responses
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Grade Distribution
I am in grade Number Percent
K - 6 2143 45%7 - 8 834 17%HS 1805 38%
Total Responses 4782
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Gender Breakdown
What is your gender?
Number Percent
Female 2450 51%Male 2332 49%
Total Responses 4782
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Where do I go to school (district)?
Response Percent
Marshfield Public Schools 603 13%
Shrewsbury Public Schools 429 9%
Lawrence Public Schools 397 8%
Monson Public Schools 318 7%
Triton Regional School District 295 6%
Manchester-Essex Regional School 293 6%
Oxford Public Schools 253 5%Abby Kelley Foster Charter Public School 234 5%
Ashland Public Schools 232 5%
Pittsfield Public Schools 226 5%
Medfield Public Schools 224 5%
Milton Public Schools 212 4%
Hopkinton Public Schools 182 4%
Somerville Public Schools 143 3%
Andover Public Schools 131 3%
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Frequency of Purchasing LunchI eat school lunch All Students K-6 7-8 HSNever 12% 9% 16% 14%
Every once in awhile
19% 18% 22% 18%
Once a week 8% 12% 5% 5%2 times a week 8% 11% 5% 6%3 times a week 7% 7% 8% 7%4 times a week 6% 6% 6% 6%5 times a week 40% 37% 38% 45%
Total 4782 2143 835 1805
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Entrée Preference by Grade
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Green Vegetable Preference
K-6 7 - 8 HSGarden salad 53% 61% 65%Steamed Broccoli 43% 38% 40%Spinach 27% 25% 24%Broccoli salad 28% 24% 26%Mesclun salad 21% 11% 18%Broccoli rabe 17% 15% 16%Kale 15% 15% 16%Bok Choy 14% 12% 15%
If you were served this green vegetable, how much would you eat
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Legume Preference
K-6 7 - 8 HSBeans and rice 42% 33% 38%Boston baked beans 33% 26% 31%Hummus 31% 23% 31%Black bean and corn salad 24% 15% 24%Lentil soup 20% 15% 20%Black bean soup 18% 17% 21%
If you were served one of these bean dishes, how much would you eat?
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Red/Orange Preference
K-6 7 - 8 HSCarrots 66% 53% 60%Salsa 55% 52% 51%Fresh tomatoes (slices, diced) 39% 32% 40%Tomato sauce 48% 27% 44%Sweet potatoes 37% 29% 37%Red bell peppers 34% 36% 36%Winter squash (butternut, acorn) 27% 19% 23%
If you were served this red/orange vegetable, how much would you eat?
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Fruit Preference
K-6 7 - 8 HSFruit smoothie 88% 80% 84%Fruit juice (orange, apple, grape) 84% 79% 80%Fresh apple 85% 73% 76%Fresh orange, cut in wedges 76% 76% 70%Fresh peach 69% 67% 62%Fresh, unpeeled orange 66% 61% 67%Applesauce 69% 60% 60%Fresh pear 68% 60% 57%Canned fruits (sliced peaches, pears, pineapple) 65% 56% 58%Raisins 47% 30% 39%Dried apricots 30% 24% 28%
If you were served this fruit, how much would you eat?
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I would be more likely to eat school lunches ifK-6
The food tasted better. 69%There were more variety in the menu from 67%The wait in line were shorter. 62%I didn't have special dietary needs. 57%There were more healthy options available. 55%I didn't have food allergies. 50%I received enough food to fill me up. 50%Menu items did not run out before the meal 47%The price were lower. 46%I were allowed to sit with my friends during 46%I knew what was going to be on the menu 44%The posted/announced menus were more 41%I could pre-order my lunch. 36%The serving and dining areas were cleaner. 31%There were more places to sit in the dining 27%The staff were friendlier. 25%I weren't confused by too many options. 18%I could remember my PIN. 18%
Agree or Strongly Agree
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The food tasted better. 86%There were more variety in the menu 79%I received enough food to fill me up. 66%The wait in line were shorter. 63%Menu items did not run out before the 61%I knew what was going to be on the menu 60%The posted/announced menus were 53%The price were lower. 52%I were allowed to sit with my friends 50%There were more healthy options 47%The serving and dining areas were 42%I didn't have food allergies. 36%I didn't have special dietary needs. 33%There were more places to sit in the 32%I could pre-order my lunch. 31%The staff were friendlier. 27%I could remember my PIN. 22%I weren't confused by too many options. 19%
Answer Options
I would be more likely to eat school lunches ifAgree or Strongly AgreeGr 7 - 8
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The food tasted better. 86%There were more variety in the menu 79%I received enough food to fill me up. 66%The wait in line were shorter. 63%Menu items did not run out before the 61%I knew what was going to be on the menu 60%The posted/announced menus were 53%The price were lower. 52%I were allowed to sit with my friends 50%There were more healthy options 47%The serving and dining areas were 42%I didn't have food allergies. 36%I didn't have special dietary needs. 33%There were more places to sit in the 32%I could pre-order my lunch. 31%The staff were friendlier. 27%I could remember my PIN. 22%I weren't confused by too many options. 19%
Answer Options
I would be more likely to eat school lunches ifAgree or Strongly AgreeHS
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Agree or Strongly Agree
I prefer to eat what I bring from home. 94%I do not like what is served. 70%The food does not taste good. 56%The food does not appear healthy. 46%I have food allergies. 39%The lunch is not worth the price. 32%I don't get enough food to fill me up. 32%The cafeteria appears unclean. 23%I leave school for lunch. 20%The food I like is gone before I get to the cafe. 17%The staff is not friendly. 16%I am too confused by the options. 13%There is not enough space in the cafeteria. 11%I need time to catch up on school work. 8%
My reason for not eating school lunches isK-6
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Agree or Strongly Agree
I prefer to eat what I bring from home. 97%The food does not taste good. 87%I do not like what is served. 84%The food does not appear healthy. 61%The lunch is not worth the price. 56%I have food allergies. 42%I don't get enough food to fill me up. 41%The cafeteria appears unclean. 27%The staff is not friendly. 20%There is not enough space in the cafeteria. 18%The food I like is gone before I get to the 13%I am too confused by the options. 12%I need time to catch up on school work. 9%I leave school for lunch. 8%
My reason for not eating school lunches isGr 7-8
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Agree or Strongly Agree
The food tasted better. 82%There were more variety in the menu day to day. 72%I received enough food to fill me up. 71%I knew what was on the menu before I got to the cafe. 66%The wait in line were shorter. 64%The price were lower. 62%Menu items did not run out 61%I didn't have special dietary needs. 56%There were more healthy options available. 52%The posted/announced menus were more accurate. 48%I didn't have food allergies. 41%There were more places to sit in the dining area. 41%The serving and dining areas were cleaner. 40%I were allowed to sit with my friends during the meal period. 38%I could remember my PIN. 31%I could pre-order my lunch. 30%The staff were friendlier. 22%I weren't confused by too many options. 16%
My reason for not eating school lunches is
HS
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Phase II – Menu Development• Draft menu developed• Modified Delphi Technique– Expert panel recruited/met – 2 days– Draft Rev. 1 developed
• Feedback solicited/received by email– Final menu developed– 4 week cycle menu
• Menu design incorporated– Federal menu pattern– Commodity foods– Expert panel input
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Phase II – Menu Development Analysis
• Recipes Developed– USDA – Farm to School– Expert Panel
• Nutrient Analysis– Nutrikids
• 6 Cent Certification documentation
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Menu Notes
• Menus meet strict Meat/Meat Alternate and Grain requirements
• Grains– Elementary – 4 days of 2 grains; 1 day of 1 grain
• Entrees– Elementary – 1 main and 1 alternate– Middle school – 1 main and 1 alternate– High school – 1 main and multiple alternates
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Menu Notes
• Nutrient analysis– Composite analysis • Fresh and canned fruit • Milk (chocolate, 1%, and skim)
• Menus can be adjusted!– May impact nutrient analysis and creditable
amounts
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Document• Sent 2nd week of July to all Directors
– If have not received – please let us know• Binder includes:
– Overview– Survey questions/data analysis– Menus – 4 week cycles; both Director and Parent
• Elementary• Middle school• HS
– Nutrient analysis – 6 cent certification documentation (on JSI website only)– Recipes
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How Do I Utilize This Data/Document?
• Survey– Distribute to your District/schools to get your own
data– Why aren’t students participating?• Reasons can be grouped:
– Food preparation/quality– Customer Service– Eating Environment
• Develop plans to address specific issue
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How Do I Utilize This Data/Document?
• Menus – Use what works for you!• Customize as needed for your District– Student preference– Kitchen environment/equipment– Staff hours/skill
• Add/modify recipes to your menu• Nutrient analysis and 6 cents certification
documentation– Guidelines
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John C. Stalker Institute of Food and Nutrition is funded by the Massachusetts Department of Elementary and
Secondary EducationNutrition, Health and Safety
Kathleen C. MillettExecutive Director
781-338-6479http://www.doe.mass.edu/cnp
www.johnstalkerinstitute.org
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John C. Stalker Institute of Food and Nutrition100 State Street, PO Box 9101Framingham, MA 01701-9101
www.johnstalkerinstitute.org
phone: 508-626-4756
www.johnstalkerinstitute.org