morning announcements - squaremeals.org 2013.pdfmorning announcements ... there are so many tasty...

MORNING ANNOUNCEMENTS

FRIDAY BEFORE NATIONAL SCHOOL LUNCH WEEK

Next week is National School Lunch Week, October 14-18 and this year’s theme is “Take a Texas-Size Taste Tour.”

That is a big, big taste tour. There are so many tasty foods that come from Texas. Why? Because Texas is so big! Vegetables and grains that like cool weather grow in North Texas. Fruits and vegetables that like warm weather grow in South Texas. Pigs, cows and chickens like it everywhere in Texas—just like you and me.

Next week, we will be eating lunch like healthy Texans all week long in the cafeteria. That means we will explore the great things Texas farmers and ranchers can bring to the table. We will also learn about the five things that are part of every school meal—protein, vegetables, fruits, whole grains and dairy. Plus, Wednesday is bring a parent to lunch day! Ask them to come to school that day and enjoy a tasty lunch in the cafeteria with you.

MONDAY — PROTEIN IS BIG IN TEXAS

It’s National School Lunch Week and we are taking off on a “Texas-Size Taste Tour.” Protein is our first destination in Texas because it’s big. Protein comes in meat and in fish. It also comes in eggs, milk, tofu, beans and other foods. All those foods are produced in Texas. Only five other states produce more chicken than Texas. Beef is really big! Our great state produces about 7 billion pounds of beef each year. That’s enough to make 56 billion tacos!

Your body needs lots of protein. Protein helps your body grow, heal and stay strong. Every school lunch has protein in it. See if you can take a Texas-Size protein tour. Taste a different protein every day in the school cafeteria.

TUESDAY – IT’S A TEXAS-SIZE DAY FOR VEGETABLES

It’s National School Lunch Week and we are on a “Texas-Size Taste Tour.” Today is a big day for vegetables in Texas. The state vegetable is the ten-fifteen onion. Do you know why it’s called ten-fifteen? A Texas A&M scientist invented the onion and called it ten-fifteen because the best day to plant the onion is today, October 15. The ten is for the 10th month, October, and fifteen is for the 15th day of the month. Get it? The ten-fifteen and all our state’s other onions are the leaders for vegetable production in Texas. Tasty vegetables like leafy green kale and crispy carrots are big in Texas too. Vegetables are nutritious and should always be a big part of the great plate of Texas. (Continued on next page)

Tuesday — Continued

When you eat lunch today, eat like a healthy Texan and try a vegetable you’ve never eaten in the school cafeteria. Tell your friends today is a great day to plant the state vegetable of Texas. Also, tell your parents to join you for lunch tomorrow. It will be bring a parent to lunch day!

WEDNESDAY – ALL ABOARD THE WHOLE GRAIN TRAIN

It’s National School Lunch Week and today we get on board the whole grain train to “Take a Texas-Size Taste Tour.” Wheat is a grain and it’s big in Texas. Texas produces an average of 90 million bushels of wheat each year. That’s enough to make 25 billion hot dog buns. Now, that’s big.

Eating the whole grain is better because whole grains keep all the best parts of the grain seed. When they’re whole-grain rich, breads, cereals, tortillas and pizza crusts are delicious and big on nutrition. Take a “Texas-Size Taste Tour” today and find the whole-grain rich food on your lunch tray.

The school cafeteria is where you catch the whole grain train. It’s going full steam ahead on the “Texas-Size Taste Tour” for National School Lunch Week.

THURSDAY — NEXT STOP IS A FRUITY TREAT!

It’s National School Lunch Week and it’s a big day because we are “Taking a Texas-Size Taste Tour.” Any “Texas-Size Taste Tour” has to stop by Citrus City. Citrus fruits like oranges and grapefruits are big in Texas. Red Grapefruit is the state fruit of Texas and Citrus City is a real city in Texas. Orange is a city in Texas too.

Any fruit can be a big part of a nutritious lunch. Apples, peaches and strawberries are big treats. They’re all sweet and some are crunchy and some are a little bit sour. Find a fruit in your lunch and make it a special treat today.

FRIDAY – FINISHING STRONG WITH DAIRY DAY

For the last day of National School Lunch Week, our “Texas-Size Taste Tour” takes us to a favorite food group, dairy. All dairy products start with milk. Sometimes people drink milk or make things with milk from goats, buffalo, camels and other animals! The milk in the school cafeteria is a drink that comes from cows. One cow produces 46,000 glasses of milk each year. Milk from cows is big in Texas.

When it’s time for lunch, get “moooving” to the cafeteria. End your “Texas-Size Taste Tour” with fat-free or low-fat milk in the school cafeteria. Milk is a big part of the great plate of Texas.

Thanks for a great week of nutrition fun! Make every day complete with nutritious meals.

This product was funded by USDA. This institution is an equal opportunity provider.

SUGGESTED ACTIVITIES

The following suggested activities are designed to show students that exercising is fun and easy, and

help them envision future success. Each day during National School Lunch Week, students can dress like

a different successful Texan and participate in a related physical activity in the classroom. These “brain

breaks” offer a 1-3 minute break for students to elevate their heart rates using common movements of

a successful Texan at work or play. Teachers are encouraged to adjust the days as needed and make any

changes needed to encourage participation.

MONDAY, OCTOBER 14, 2013

Dress like a Successful Texan: FARMER

Act like a Healthy Texan (physical activity):

- Pickin’ peas: Reach down like a farmer picking peas and stand back up. (10 times) - Pitch the hay: Use a vigorous shoveling motion (20 times)

TUESDAY, OCTOBER 15, 2013

Dress like a Successful Texan: PROFESSIONAL


- Networking: Extend your hand out as if you were going to shake someone’s hand. (20 times for each hand)

- Stair climb: Pretend you are climbing stairs. (30 seconds)

WEDNESDAY, OCTOBER 16, 2013

Dress like a Successful Texan: RANCHER or COWBOY


- Hay lift: Reach your arms up high to grab a bale of hay from the hay loft in the barn and put it on the ground. (10 times)

- Lasso: Swing your lasso above your head with each hand. (10 times)

THURSDAY, OCTOBER 17, 2013

Dress like a Successful Texan: ARTIST


- Picasso comes to Texas: Pretend to paint a Texas-size canvas using broad strokes. (10 times with each hand)

- Air guitar: Play rock ‘n’ roll air guitar. (30 seconds)

FRIDAY, OCTOBER 18, 2013

Dress like a Successful Texan: ATHLETE or SPORTS FAN


- Cheerleader: Sit down, stand up and clap. (10 times) - Football throw: Step back with your best form and pretend to throw a touchdown

pass. (10 times)


Parents, October 14-18 is National School Lunch Week (NSLW) and this year’s

theme is “Take a Texas-Size Taste Tour.” That is a big, big taste tour.

During NSLW we will eat lunch like healthy Texans all week long in the cafeteria.

We will explore the great food Texas farmers and ranchers bring to the table and

learn about the five things that are part of every healthy school

meal — protein, vegetables, fruits, whole grains and dairy.

Parents, October 14-18 is National School Lunch Week (NSLW) and this year’s

theme is “Take a Texas-Size Taste Tour.” That is a big, big taste tour.

During NSLW we will eat lunch like healthy Texans all week long in the cafeteria.

We will explore the great food Texas farmers and ranchers bring to the table and

learn about the five things that are part of every healthy school

meal — protein, vegetables, fruits, whole grains and dairy.

Nat ional School Lunch Week October 14-18

Nat ional School Lunch Week H October 14-18 H



Texas schools support local economies and Texas agriculture by buying local and you can, too. Look for the GO TEXAN mark to help you find products grown with Lone Star pride. To learn more, visit gotexan.org.

Texas schools support local economies and Texas agriculture by buying local and you can, too. Look for the GO TEXAN mark to help you find products grown with Lone Star pride. To learn more, visit gotexan.org.

Save the date: National Take Your Parents to Lunch Day

is October 16! Please come and enjoy a tasty lunch

with your child in the school cafeteria.

Save the date: National Take Your Parents to Lunch Day

is October 16! Please come and enjoy a tasty lunch

with your child in the school cafeteria.

Greetings FromGreetings From

Greetings FromGreetings From

You areInvited!

You areInvited!

Students, “Take a Texas-Size Taste Tour” during

Students, “Take a Texas-Size Taste Tour” during

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Commissioner Todd Staples H Texas Department of Agriculture


3E’s of Healthy Living —Education, Exercise and Eating Right


Instructions: Can you find the words listed below hidden in the word search puzzle? The words go across from left to right and down from top to bottom. Good luck!

Instructions: Can you find the words listed below hidden in the word search puzzle? The words go across from left to right and down from top to bottom. Good luck!

Invite your parents to lunch on October 16. Go to www.squaremeals.org/nslw to print your personal invitation.

Invite your parents to lunch on October 16. Go to www.squaremeals.org/nslw to print your personal invitation.

Word List:

Agriculture

Apple

Beef

Broccoli

Carrot

Chicken

Grapefruit

Lettuce

Lone Star State

Milk

Onion

Squash

School Meals

Texas

National School Lunch Week

Word List:

Agriculture

Apple

Beef

Broccoli

Carrot

Chicken

Grapefruit

Lettuce

Lone Star State

Milk

Onion

Squash

School Meals

Texas

National School Lunch Week





You areInvited!

You areInvited!

Las escuelas de Texas apoyan a la economía local y a la agricultura texana comprando productos locales y usted puede hacer lo mismo. Busque la marca “GO TEXAN” para encontrar productos cultivados con orgullo en el estado de la Estrella Solitaria. Para aprender más, visite gotexan.org.

Las escuelas de Texas apoyan a la economía local y a la agricultura texana comprando productos locales y usted puede hacer lo mismo. Busque la marca “GO TEXAN” para encontrar productos cultivados con orgullo en el estado de la Estrella Solitaria. Para aprender más, visite gotexan.org.

Saludos deSaludos de

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Semana Nacional del A lmuerzo Escolar

del 14 a l 18 de octubre


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Apunte la fecha: El Día Nacional de Almuerzo con tus Padres

es el 16 de octubre. Por favor venga y disfrute de un

sabroso almuerzo con sus hijos en la cafetería escolar.

Apunte la fecha: El Día Nacional de Almuerzo con tus Padres

es el 16 de octubre. Por favor venga y disfrute de un

sabroso almuerzo con sus hijos en la cafetería escolar.

Saludos deSaludos de

˜

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del 14 a l 18 de octubre



!

Estan invitados!

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!

Estan invitados!

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Desde el 14 al 18 de octubre celebraremos la Semana Nacional del Almuerzo Escolar

(SNAE) y el tema este año es “Tome una Gira de Sabores del Tamano de Texas.” Es una gira de sabores muy, muy grande. Durante SNAE almorzaremos en la cafetería

toda la semana como buenos texanos saludables. Exploraremos todos los alimentos

que los agricultores de Texas nos brindan y aprenderemos acerca de las

cinco cosas que son parte de toda comida escolar sana: la proteína,

las verduras, las frutas, los granos integrales y los productos lácteos.

Desde el 14 al 18 de octubre celebraremos la Semana Nacional del Almuerzo Escolar

(SNAE) y el tema este año es “Tome una Gira de Sabores del Tamano de Texas.” Es una gira de sabores muy, muy grande. Durante SNAE almorzaremos en la cafetería

toda la semana como buenos texanos saludables. Exploraremos todos los alimentos

que los agricultores de Texas nos brindan y aprenderemos acerca de las

cinco cosas que son parte de toda comida escolar sana: la proteína,

las verduras, las frutas, los granos integrales y los productos lácteos.

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Estudiantes, “Tomen Una Gira de Sabores del Tamano de Texas” durante la

Este producto ha sido financiado por el USDA. Esta institución es un proveedor que ofrece igualdad de oportunidades.

Instrucciones: ¿Puedes encontrar la siguiente lista de palabras que están escondidas en el rompecabezas de palabras? Las palabras se encuentran horizontalmente de izquierda a derecha y verticalmente de arriba a abajo. ¡Buena suerte!

Invita a tus padres a almorzar el 16 de octubre. Ve a www.squaremeals.org/nslw

para imprimir tu invitación personal.

˜

Semana Nac ional del A lmuerzo Escolar

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Estudiantes, “Tomen Una Gira de Sabores del Tamano de Texas” durante la

Este producto ha sido financiado por el USDA. Esta institución es un proveedor que ofrece igualdad de oportunidades.

Instrucciones: ¿Puedes encontrar la siguiente lista de palabras que están escondidas en el rompecabezas de palabras? Las palabras se encuentran horizontalmente de izquierda a derecha y verticalmente de arriba a abajo. ¡Buena suerte!

Invita a tus padres a almorzar el 16 de octubre. Ve a www.squaremeals.org/nslw

para imprimir tu invitación personal.lista de palabras:

Agricultura

Manzana

Carne de Res

Brócoli

Zanahoria

Pollo

Toronja

Leche

Cebolla

Calabacín

Lechuga

Estado de la Estrella Solitaria

Comidas Escolares

Texas

Semana Nacional del Almuerzo Escolar

lista de palabras:

Agricultura

Manzana

Carne de Res

Brócoli

Zanahoria

Pollo

Toronja

Leche

Cebolla

Calabacín

Lechuga

Estado de la Estrella Solitaria

Comidas Escolares

Texas

Semana Nacional del Almuerzo Escolar

˜

Semana Nac ional del A lmuerzo Escolar

del 14 a l 18 de octubreSemana Nac ional del A lmuerzo Escolar


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Honey-Lemon Chicken

Harvest Delight Mixed Greens Salad

Apple Slices Whole Grain Roll

Milk

Sliced BBQ Beef on Whole Grain Bun Creamy Coleslaw

Baked Beans Merry Medley

Milk

Chicken Penne –or- Squish Squash

Lasagna Veggie Dippers

Romaine Lettuce Salad Fresh Cantaloupe

Whole Grain Breadstick Milk

Crispy Tacos Mexicali Corn

Marinated Black Bean Salad

Watermelon Milk

Porcupine Sliders Whole Grain Roll

Scalloped Potatoes Green Beans with

Cheese Sauce Veggie Sticks Fresh Grapes

Milk

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Your school

name here.

Lunch Prices

Paid $ Reduced $

= menu item includes local ingredients.

The Local Products Challenge recognizes National Farm to School Month and adds a Texas twist to the

excitement surrounding National School Lunch Week. TDA challenges you to use more Texas products

in meals served during National School Lunch Week.

Pledging Participation

The Local Products Challenge is open for all Texas Contracting Entities (CEs) (i.e., public school districts,

private or charter schools, Residential Child Care Centers) participating in the National School Lunch

Program. We request one completed form from each CE participating in the challenge. Please indicate

your plans to participate in the challenge at www.surveymonkey.com/s/NSLW_Challenge.

Submitting Menus

Please submit a copy of your anticipated menus for National School Lunch Week, with local ingredients

highlighted no later than Oct. 7. If you will serve more than one menu during the week, please submit a

copy of each menu. If you will serve the same menu in all campuses with the same grade level, please

submit one copy of the planned menu. This information will help us anticipate how much local product

will be used statewide during National School Lunch Week. Menus can be emailed to

[email protected].

** please see additional information below about defining local products **

Recognition

All CEs accepting the challenge will receive recognition from TDA, and districts that incorporate a weekly

average of three or more local items per day will receive additional special recognition.

Level 1 recognition

All challenge participants will be showcased on www.SquareMeals.org and will receive a certificate of

recognition.

Level 2 recognition

CEs that incorporate a weekly average of three or more local menu items each day will be recognized

with the Golden Grapefruit Award. For CEs with more than one campus, the average number of local

menu items served will be calculated at the CE level, taking all campus menus into consideration. CEs

will be recognized with the Golden Grapefruit Award at an event during SY 2013-2014. Additionally, CEs

may be highlighted in a Spotlight Story on www.SquareMeals.org.

Estimated Economic Impact

Following National School Lunch week, TDA will follow up with challenge participants and request

estimated order quantities and value for local products used during the week of Oct. 14-18. When

possible, we would like to know what producer or company grew or raised each local product.

Additionally, we request that Texas products ordered through the Department of Defense (DoD)

Programs be indicated separate from those purchased with foodservice funds. This information will help

http://www.farmtoschoolmonth.org/

www.surveymonkey.com/s/NSLW_Challenge

mailto:[email protected]?subject=NSLW%20Local%20Products%20Challenge

mailto:[email protected]?subject=NSLW%20Local%20Products%20Challenge

http://www.squaremeals.org/

http://www.squaremeals.org/

us celebrate the amount of Texas products students enjoyed during National School Lunch Week.

Additional Resources Available from TDA

Defining local

Following USDA guidance, CEs may choose how to define local. Local may be defined as a Texas product,

a product grown within a specific region of Texas (i.e., Rio Grande Valley area) or a product grown a

specific mile radius from the school location.

Purchasing local products from distributors

Distributors are carrying more local product choices. If the state of origin is not clearly identified on the

product order form or packaging, as your distributor representative for additional information.

Local products examples for menu planning

Fruits and Vegetables: Texas fruits and vegetables are widely available during the fall. You may choose

to purchase Texas produce directly from a producer, from a contracted distributor or through

participation in the Department of Defense Programs.

Grains: If you prepare your own bakery items or source items from a local company, the grains used may

be from Texas. Look for origin information on product packaging or ask your distributor for additional

information.

Milk: Texas has a thriving milk industry. Review the origin of the milk you already order, it may be

produced in Texas. The cheese and yogurt you purchase may also be manufactured using milk from

Texas cows.

Proteins: Beef, chicken and pork may all be sourced from a local purveyor. Many distributors also offer

locally raised protein items.

Farm to School Produce Availability tool

Use our online Regional Produce Availability tool, available at www.SquareMeals.org/FarmtoSchool, to

find what fruits and vegetables are typically available each month from producers near you.

Sourcing local products

Local products may be purchased directly from a producer, from a contracted distributor or through the

DoD Programs or USDA Foods. USDA allows school purchasing authorities to apply a geographic

preference for the purchase of unprocessed agricultural items. For additional information about the

Geographic Preference Option, please visit our website or contact Alyssa Herold.

If you would like additional resources, please visit TDA’s statewide Farm to School initiative website or

contact Alyssa Herold, Farm to School Program Specialist, at (512) 4693-1209 or email

[email protected].

http://www.squaremeals.org/FarmtoSchool

http://www.squaremeals.org/FampNResources/FarmtoSchool/ToolsforSchools/Procurement.aspx

mailto:[email protected]?subject=Geographic%20Preference%20Question

http://www.squaremeals.org/FarmtoSchool

mailto:[email protected]

NATIONAL SCHOOL LUNCH WEEK OCTOBER 14-18, 2013

SUGGESTED MENU

Monday

Porcupine Sliders on Whole Grain Mini Roll @^ Scalloped Potatoes Green Beans with Cheese Sauce Veggie Sticks > Ranch Dressing Fresh Grapes Milk

Tuesday Honey-Lemon Chicken Harvest Delight > Mixed Greens Salad > Choice of Salad Dressing Apple Slices > Whole Grain Biscuit or Roll @^ Milk

Wednesday

Sliced BBQ Beef on Whole Grain Bun @^ BBQ Sauce Creamy Coleslaw Baked Beans Berry Medley Milk

Thursday

Chicken Penne –or – Squish Squash Lasagna **> Raw Veggie Dippers > with Creamy Dressing Dip Romaine Lettuce Salad > Choice of Salad Dressing Fresh Cantaloupe Cubes > Whole Grain Breadstick @^ Milk

Friday

Crispy Tacos Mexicali Corn Marinated Black Bean Salad Watermelon Cubes > Milk

KEY

** Vegetarian (not Vegan) menu item @ Item can be baked from scratch or purchased commercially (component contribution will be indicated for purchased products) ^ Item can be offered as non-whole grain, if desired, once weekly whole grain component requirement is met

> Seasonal menu item

Texas Department of Agriculture

Commissioner Todd Staples

www.SquareMeals.org


SHOPPING LIST FOR SUGGESTED MENU RECIPES

Fresh Produce # >Apples @ ** Baby spinach Blueberry Butternut squash Cantaloupe Carrots ** Celery Grapes

Grapefruit @ Green apples Green cabbage Green pepper Lettuce Onion Oranges @ ** Potatoes **

Red onions Red pepper Spinach Strawberry Sweet potatoes ** Tomatoes Watermelon @

DairyButtermilk Cheese blend ** (American and skim milk cheese) Instant nonfat dry milk

Light sour cream Low-fat mayonnaise Low-fat mozzarella cheese ** Low-fat plain yogurt

Nonfat milk Reduced-fat Cheddar cheese ** Reduced-fat Monterrey Jack cheese (optional recipe item) **

GrainsBrown rice, long grain ** Enriched all-purpose flour **

Enriched dry bread crumbs (optional recipe item) Enriched taco shells

Mini whole-grain rolls Penne pasta, multi grain

ProteinBeef chuck roast > Chicken thighs ** Cooked chicken **

Cooked ham (optional recipe item) ** Ground beef or pork ** >

Ground turkey > Whole egg liquid **

Canned GoodsBlack beans ** Chopped pimientos Cut green beans **

Whole kernel corn, liquid pack ** Salsa ** Tomato paste **

Sliced apples, unsweetened ** Beans baked or in sauce vegetarian ** Diced tomatoes, low-sodium

Seasonings Celery seed Chili powder Dried basil Dried chives Dried oregano Dried parsley Dried thyme Dry mustard Fresh oregano

Fresh rosemary Fresh sage Fresh thyme Fresh garlic Granulated garlic Ground black pepper Ground cinnamon Ground cumin Ground nutmeg

Honey > Onion powder Paprika Salt Sea salt Sugar Worcestershire sauce

Other Active dry yeast Baking powder Brown sugar Canola oil Chicken stock or broth Dried cranberries

Frozen lemon juice concentrate Ketchup Lemon juice Maple syrup Margarine or butter Molasses

Olive oil Orange juice ** Shortening Vegetable oil ** White vinegar

KEY ** Available through USDA Foods # Available through DoD Fresh Fruit and Vegetable Program @ Available through DoD Farm to School

> May be available from a local producer

Menu It em Recipe # Serving M/MA G F V(DG) V(RO) V(S) V(LG) V(O)

Day 1

Porcup ine Slid ers F-10r

on Who le Grain Min i Ro ll B-16 v3 1 each 1.75 1 (WGR) 0 0 0 0 0 0

Scallop ed Po t at oes I-16A 1/2 cup 0 0 0 0 0 0.5 0 0.5

Green Beans w it h Cheese Sauce I-11 1/2 cup 0 0 0 0 0 0 0.5Veggie st icks w / TDA NSLW 1 1/2 cup 0 0 0 0 0.25 0 0 0.25

Ranch Dressing E-19 2 TBSP/1 oz. 0 0 0 0 0 0 0 0

Fresh Grap es TDA NSLW 2 1/2 cup 0 0 0.5 0 0 0 0 0

Milk Var iet y 8 oz.

Day 2

Honey-Lem on Ch icken D-44 1 each 2 0 0 0 0 0 0 0

Harvest Deligh t I-21r 1/2 cup 0 0 0.125 0 0.375 0 0 0.125

Mixed Greens Salad TDA NSLW 6 1 cup 0 0 0 0.5 0 0 0 0

Fresh Ap p le Slices TDA NSLW 4 1/2 cup 0 0 0.5 0 0 0 0 0

Biscuit -o r - B-04 1 each 0 1.5 0 0 0 0 0 0

Who le Grain Ro ll B-16 v3 1 each 0 2 (WGR) 0 0 0 0 0 0


Day 3

Sliced BBQ Beef on TDA NSLW 10 1 each 2 0 0 0 0 0 0 0

Who le Grain Bun B-16 v3 1 each 0 2 (WGR) 0 0 0 0 0 0

Cream y Co leslaw E-06 1/2 cup 0 0 0 0 0 0 0 0.5

Baked Beans I-06 1/2 cup 0 0 0 0 0 0 0.5 0

Ber ry Med ley TDA NSLW 8 3/4 cup 0 0 0.75 0 0 0 0 0

Var iet y o f Milk 8 oz.

Day 4

Ch icken Penne -o r - D-53r 1 1/2 cup s 1 1.75 (WGR) 0 0.375 0 0 0 0

Sq uish Sq uash Lasagna* D-59r 1 serving 0.5 .75 (WGR) 0 0 0.625 0 0 0.125

Raw Veggie Dip p ers TDA NSLW 11 3/4 cup 0 0 0 0.25 0 0 0 0.5

w it h Cream y Dressing Dip E-13 2 TBSP (1 oz.) 0 0 0 0 0 0 0 0

Rom aine Let t uce Salad TDA NSLW 5 1 cup 0 0 0 0.5 0.125 0 0 0

Fresh Can t eloup e Cub es TDA NSLW 7 1/2 cup 0 0 0.5 0 0 0 0 0

Who le Grain Bread st ick B-16 v3 1 each 0 2 (WGR) 0 0 0 0 0 0


Day 5

Cr isp y Tacos D-13 2 each 2 1 (WGR) 0 0 0 0 0 0

Mexicali Co rn I-12 1/2 cup 0 0 0 0 0 0.5 0 0

Mar inat ed Black Bean Salad E-21 1/2 cup 0 0 0 0 0 0 0.125 0.375

Wat erm elon Cub es TDA NSLW 9 1/2 cup 0 0 0.5 0 0 0 0 0

Var iet y o f Milk 8 oz.

9.25 oz 9.75 2.875 1.625 1.375 1 0.625 2.875

8 t o 10 8 t o 9 2.5 0.5 0.75 0.5 0.5 0.5

2013 NSLW Suggest ed Menu: Com ponent Cont r ibut ion (K-5 Meal Pat t ern)

Tot als

Meal Pat t ern

V(O) = Ot her veget ab le

WGR = Who le grain r ich

V(LG) = Legum e/Beans

Key:

V(DG)= Dark Green

V(S) = St archy Veget ab le

V(RO) = Red /Orange


Day 1

Cr isp y Tacos D-13 2 each 2 1(WGR) 0 0 0 0 0 0

Sp anish Rice B-17 1/2 cup 0 1 0 0 0 0 0 0.125

Mexicali Corn I-12 1/2 cup 0 0 0 0 0 0.5 0 0

Mar inat ed Black Bean Salad E-21 1/2 cup 0 0 0 0 0 0 0.125 0.375

Wat erm elon Wed ge TDA NSLW -9 1 cup 0 0 1 0 0 0 0 0

Var iet y o f Milk 1 each

Day 2

Sliced BBQ Beef on TDA NSLW-10 1 each 2 0 0 0 0 0 0

Whole Grain b un B-16 v3 1 each 2 (WGR) 0 0 0 0 0 0

Cream y Coleslaw E-06 1 cup 0 0 0 0 0 0 0 1

Baked Beans I-06 1 cup 0 0 0 0 0 0 1 0

St raw b er r ies and Blueb er r ies TDA NSLW-8 1 cup 0 0 1 0 0 0 0 0


Day 3

Chicken Penne w it h D-53r 1 1/2 cup s 1 1.75 (WGR 0 0.375 0 0 0 0

Low Fat St r ing Cheese or N/A 1 oz. 1 0 0 0 0 0 0 0


Low f at st r ing Cheese N/A 2 oz. 2 0 0 0 0 0 0 0

Raw Veggie Dip p ers TDA NSLW 11 1 1/2 cup 0 0 0 0.5 0 0 0 1

w /Cream y d ressing E-13 3 TBSP 0 0 0 0 0 0 0 0

Rom aine Let t uce Salad TDA NSLW 5 2 cup s 0 0 0 1 0 0 0 0

Fresh Cant eloup e Cub es TDA NSLW 7 1 cup 0 0 1 0 0 0 0 0

W/G Bread st ick B-16 v3 1 each 0 2 (WGR) 0 0 0 0 0 0

Milk Var iet y 1 each

Day 4

Honey-Lem on Chicken D-44 1 each 2 0 0 0 0 0 0 0

Harvest Delight I-21r 1 cup 0 0 0.25 0.75 0 0 0 0.25

Mixed Greens Salad TDA NSLW 6 2 cup s 0 0 0 1 0 0 0 0

Ap p le Slices TDA NSLW 4 1 cup 0 0 1 0 0 0 0 0

Biscuit or B-04 2 each 0 3 0 0 0 0 0 0

W/G Roll B-16 v3 1 each 0 2(WGR) 0 0 0 0 0 0


Day 5

Porcup ine Slid ers on W/G m in i ro ll F-10r ; B-16v3 2 each 3.5 2 (WGR) 0 0 0 0 0 0

Scallop ed Pot at oes I-16A 1 cup 0 0 0 0 0 1 0 0

Cheesy Green Beans I-11 1 cup 2 0 0 0 0 0 0 1

Veggie st icks w / TDA NSLW 1 1 cup 0 0 0 0 0.5 0 0 0.5

Ranch d ressing E-19 2 TBSP/1 oz. 0 0 0 0 0 0 0 0

Fresh Grap es TDA NSLW 2 1 cup 0 0 1 0 0 0 0 0


11.5 12.5 oz. eq. 5.25 1.875 1.875 1.5 1.125 3.375

9 t o 10 8 t o 10 2 1/2 1/2 3/4 1/2 1/2 1/2

2013 NSLW Suggest ed Menu: Com ponent Cont r ibut ion (6-8 Meal Pat t ern)

Tot als

Meal Pat t ern


WGR = Whole grain r ich


Key:

V(DG)= Dark Green

V(S) = St archy Veget ab le

V(RO) = Red /Orange


Day 1

Cr isp y Tacos D-13 2 each 2 1(WGR) 0 0 0 0 0 0Sp an ish Rice B-17 1/2 cup 0 1 0 0 0 0 0 0.125

Mexicali Co rn I-12 1 cup 0 0 0 0 0 1 0 0

Mar inat ed Black Bean Salad E-21 1 cup 0 0 0 0 0 0 0.25 0.75

Wat erm elon Wed ge TDA NSLW -9 1 cup 0 0 1 0 0 0 0 0


Day 2

Sliced BBQ Beef on TDA NSLW-10 1 each 2 0 0 0 0 0 0 0

Who le Grain b un B-16 v3 1 each 0 2 (WGR) 0 0 0 0 0 0

Cream y Co leslaw E-06 1 cup 0 0 0 0 0 0 0 1

Baked Beans I-06 1 cup 0 0 0 0 0 0 1 0

St raw b er r ies and Blueb er r ies TDA NSLW-8 1 cup 0 0 1 0 0 0 0 0


Day 3

Ch icken Penne w it h D-53r 1 1/2 cup s 1 1.75 (WGR 0 0.375 0 0 0 0

Low Fat St r ing Cheese o r N/A 1 oz. 1 0 0 0 0 0 0 0


Low f at st r ing Cheese N/A 2 oz. 2 0 0 0 0 0 0 0

Raw Veggie Dip p ers TDA NSLW 11 1 1/2 cup s 0 0 0 0.5 0 0 0 1

w /Cream y d ressing E-13 3 TBSP/1.5 oz 0 0 0 0 0 0 0 0

Rom aine Let t uce Salad TDA NSLW 5 2 cup s 0 0 0 1 0 0 0 0

Fresh Can t eloup e Cub es TDA NSLW 7 1 cup 0 0 1 0 0 0 0 0

W/G Bread st ick B-16 v3 1 each 0 2 (WGR) 0 0 0 0 0 0


Day 4

Honey-Lem on Ch icken D-44 1 each 2 0 0 0 0 0 0 0

Harvest Deligh t I-21r 1 cup 0 0 0.25 0 0.75 0 0 0.25

Mixed Greens Salad TDA NSLW 6 2 cup s 0 0 0 1 0 0 0 0

Ap p le Slices TDA NSLW 4 1 cup 0 0 1 0 0 0 0 0

Biscuit o r B-04 2 each 0 3 0 0 0 0 0 0

W/G Ro ll B-16 v3 1 each 0 2(WGR) 0 0 0 0 0 0


Day 5

Porcup ine Slid ers on W/G m in i r o llF-10r ; B-16v3 2 each 3.5 2 (WGR) 0 0 0 0 0 0

Scallop ed Po t at oes I-16A 1 cup 0 0 0 0 0 1 0 0

Cheesy Green Beans I-11 1 cup 2 0 0 0 0 0 0 1

Veggie st icks w / TDA NSLW 1 1 cup 0 0 0 0 0.5 0 0 0.5

Ranch d ressing E-19 3 TBSP/1.5 oz 0 0 0 0 0 0 0 0

Fresh Grap es TDA NSLW 2 1 cup 0 0 1 0 0 0 0 0


12 oz 12.5 oz. eq. 5.25 1.75 1.25 1.5 1.125 3.37510 t o 10 t o 12 5 0.5 1.25 0.5 0.5 0.75

2013 NSLW Suggest ed Menu: Com ponent Cont r ibut ion (9-12 Meal Pat t ern)

Tot als

Meal Pat t ern


WGR = Who le grain r ich


Key:

V(DG)= Dark Green

V(S) = St ar chy Veget ab le

V(RO) = Red /Orange

P.O. Box 12847 Austin, Texas 78711 (512) 463-7476 Fax: (888) 223-8861 For the Hearing Impaired: (800) 735-2988

www.TexasAgriculture.gov

TEXAS DEPARTMENT OF AGRICULTURE

TODD STAPLES COMMISSIONER

Dear School Nutrition Director:

Thank you for connecting young Texans with nutritious school meals and for celebrating

National School Lunch Week (NSLW), October 14-18. During the event, I hope you will join the

Texas Department of Agriculture (TDA) in taking “A Texas-Size Taste Tour.” We have

developed related materials you can use to showcase your efforts to serve fresh foods and the

local products that our great state has to offer.

Resources designed to build awareness and create excitement for NSLW are currently being

mailed to each school cafeteria manager in your district. Please ensure the managers are aware of

the need to get assistance from the facilities staff in order to safely hang the display included in

the package. TDA has also made a downloadable toolkit available at

www.SquareMeals.org/NSLW. Using these materials can help make your celebration a success.

New for this year, we have added the Local Products Challenge. The challenge recognizes

National Farm to School Month and adds another Texas twist to NSLW. Schools that use more

Texas products in their meals during NSLW will earn special recognition from TDA. You can

pledge to serve more local products during NSLW by registering for the challenge at

www.SquareMeals.org/NSLW.

Please encourage your cafeteria managers to use the posters they receive in the mail, access

resources online and participate in the Local Products Challenge. Their efforts tell students that

the good nutrition and Texas products found in school meals are things we can all get excited

about. Recognizing NSLW is another way you provide excellent customer service and promote

the 3E’s of Healthy Living—Education, Exercise and Eating Right.

Thank you again for being a partner for progress and success. I am certain your National School

Lunch Week activities and menus will produce impressive results.

Sincerely yours,

Angela Olige Chief Administrator

Food and Nutrition

AO/WB/cd

Original was Signed

http://www.squaremeals.org/NSLW






Dear Superintendent:

Thank you for the work you and your nutrition team do to connect students with healthy meals at

school, teaching them how to choose the right foods and putting more young Texans on a path to

healthy self-sufficiency. The school day is filled with many learning opportunities for your students,

and your school cafeteria is an integral part of the education process.

Each year, a week is set aside to highlight the efforts of child nutrition staff in providing nutritious

meal options. National School Lunch Week (NSLW) will take place October 14-18, 2013. I invite

you to celebrate your successes and continue your efforts to inspire students to make healthy eating

choices.

Our theme for NSLW this year is Take a Texas-Size Taste Tour. Resources have been provided to

staff in your district. In addition, the Texas Department of Agriculture (TDA) has created the Local

Products Challenge to recognize schools that use more Texas products in the meals prepared and

served during NSLW. Please join me in encouraging your team to accept the challenge. I look

forward to seeing everyone in your district participate during NSLW.

As a TDA partner for progress and success, you are helping to build a healthier future for our great

state through the 3E’s of Healthy Living — Education, Exercise and Eating Right. Thank you for

your partnership, and I look forward to an exciting National School Lunch Week this year. Please

contact Christy Denman at (512) 463-0754 or [email protected] if you would

like to learn more about how your district can participate in NSLW.

Sincerely yours,

Todd Staples

TS/WB/cd

Original was Signed






Dear Principal:

Thank you for celebrating National School Lunch Week (NSLW), October 14-18, at your school.

During the event, I hope you will join the Texas Department of Agriculture (TDA) in taking “A

Texas-Size Taste Tour.” We have developed related materials your nutrition staff can use to

showcase their efforts to serve fresh foods and the local products that our great state has to offer.

Resources designed to build awareness and create excitement for NSLW are currently being

mailed to the school cafeteria manager at your school. Managers may need assistance from your

facility staff as one resource is designed to be aerially displayed. TDA has also made a

downloadable toolkit available at www.SquareMeals.org/NSLW.

New for this year, we have added the Local Products Challenge. The challenge recognizes

National Farm to School Month and adds another Texas twist to NSLW. Schools that use more

Texas products in their meals during NSLW will earn special recognition from TDA. For more

information, visit the web link noted above.

TDA is delighted to partner with you in developing a healthy environment. Please encourage

your cafeteria managers to use the posters they receive in the mail, access resources online and

participate in the Local Products Challenge. Their daily efforts and engagement in this

opportunity show students that good nutrition is something we can all get excited about. Also,

recognizing NSLW is another way to promote the 3E’s of Healthy Living — Education, Exercise

and Eating Right.

Thank you again for being a partner for progress and success. I am certain your NSLW activities

will produce impressive results. Please contact Christy Denman at (512) 463-0754 or

[email protected] if you would like to learn more about how your school can

participate in NSLW.

Sincerely yours,

Angela Olige Chief Administrator

Food and Nutrition

AO/WB/cd

Original was Signed



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