nutrition education cards and hospitality training for school
TRANSCRIPT
• Allredpeppersstartout
green,thenturnred.
• Redpeppershave
calciumforhealthy
bones.
• Appleshavehealthy
naturalsugars.
• Appleshavelotsof
fiber.
SWEETREDPEPPERS
APPLES
TOMATOES• Californiagrowsmost
ofthetomatoesinthe
UnitedStates.
• Tomatoeshavelotsof
VitaminC.
WINTERSQUASH• SquashhasVitaminA
forhealthyeyes.
• Orangevegetables
helpyouhavehealthy
hair.
R E T H I N K I N G S C H O O L L U N C H
C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S
NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING
FOR SCHOOL NUTRITION SERVICES STAFF
KIWIFRUIT• Kiwifruitgrowson
avine.
• Californiagrowsmost
ofthekiwifruitinthe
UnitedStates.
• MandarinshaveVitamin
Aforhealthyeyes.
• Orangefruitshelpyour
heartstayhealthy.
BEETSMANDARINS• Beetsareroots.
• Beetshave
VitaminBforstrong
fingernails.
STRAWBERRIES
SPINACH
• Strawberrieshavemore
VitaminCthanoranges.
• Californiagrowsmost
ofthestrawberriesin
theUnitedStates.
• SpinachhasVitamin
Aforhealthyeyes.
• SpinachhasVitamin
Cforfightingcolds.
• Cabbageisrelated
tobroccoliand
cauliflower.
• Cabbagehaslotsof
VitaminC.
CABBAGE
• Youcaneatsugar
snappeasrawor
cooked.
• Sugarsnappeashave
iron,forastrongbody.
SUGARSNAPPEAS PLUMS• Plumsarerelated
toroses.
• PlumshaveVitaminC
forfightingcolds.
• Chardhasironfora
strongbody.
• ChardhasVitaminAfor
healthyeyes.
CHARD
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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG
NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING FOR SCHOOL NUTRITION SERVICES STAFF
SUGGESTED PROTOCOL AND BACKGROUND INFORMATION
TheNutritionEducationCardsandHospitalityTrainingProgramisdesignedforuseby
Californiaschooldistrictswishingtoincreasetheamountoffruitsandvegetablesofferedin
theschoollunchprogram.
Schoolstudentnutritionserviceemployeesareonthefrontlineoffoodserviceforboth
educationandmarketing.Theyfrequentlyknoweachchildbynameandhavedailycontact
withthestudents.Thistrainingprogramwasdevelopedtoassistnutritionservicesstaff
withunderstandingseasonalityoffruitsandvegetablesandtheirnutritionalvalueorrolein
Californiaagricultureandtoprovideasimple,hospitablewaytosharethisinformationwith
students.
Theprogramhastwoparts:PartIconsistsof20cards,eachwithanidentifyingpictureofa
differentseasonalfruitorvegetable,withnutritional,botanical,oragriculturalfactsinEnglish
andSpanish.Thesecardsaredesignedtobeputintoapocketorinthecashregisterforeasy
accessandreview.
PartIIconsistsofprotocolsfordeliveringfive-minutetrainingsessionsonusingthecards,
alongwithhospitalitysuggestionstobeusedinthelunchroomsetting.
The training is based on these premises:
• Schoollunchispartoftheeducationalday
Thistrainingprogramisdesignedtoencouragefrontlineandkitchenemployeestogrow
personallyintheirownknowledgeoffoodandnutrition,tothinkofschoollunchasan
integralpartoftheeducationalday,andtothinkofthemselvesaseducators.
• Hospitalityisintegraltothediningexperience
Hospitalityallowseachstudenttofeeltheyareimportantandwelcomeandencourages
abehaviorofcivilityandrespectforall.Instructorsinthisprogramareencouragedto
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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG
introduceoneortwoofthehospitalityideaslistedbelowpertrainingsession,andto
integratethemintothepracticeastheyseefit.
• Nutritioninformationimpactsschoollunchchoices
ThecardsprovidefactsonthenutritioncontentofvariousCaliforniafruitsandvegetables
andhowthatnutrientsupportsstudents’health.Referencesforthisinformationareincluded
attheendofthisdocument.
HOW TO USE THIS PROGRAM
THE INSTRUCTOR
TheinstructormaybethedirectorofStudentNutritionServicesoradesignee.
PREPARATION
Theinstructorshould:
• Considerintegratingthecardsandhospitalitytrainingintoaregularstaffmeetingor
trainingopportunityfourtimesayear,priortoeachseason.
• Ensurethatallparticipantshaveacopyofthecards.
SUGGESTED TRAINING PROGRAM—FIVE MINUTES
Provideopportunitiesforemployeestorealizehowmuchtheyalreadyknowaboutthe
seasonsandwhatfoodsgrowinthem,andtodevelopconfidenceinofferingthefactual
informationtothestudentsovertime.
1 Background
Introducethebackgroundtoeachseasonverybriefly.Seebackgroundinformationbelow.
2 Questions
Beginwithaquestiontogetpeoplethinkingseasonallyandtoencouragethemto
participate,suchas“Whatdoyouthinkofwhenyouthinkofthisseason?”Thereisnowrong
answer.Participantobservationsarebasedonpersonalexperience.Youmaywanttoaddto
theirresponsesfromyourbackground.
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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG
Otherquestions:Whatfruitsdoyouassociatewiththisseason?Whatvegetables?(See
backgroundinformationbelowforsomeofthecropsthatmightbementioned.)Arewe
servingthesefruitsandvegetablesinourlunchroom?
3 Facts
Reviewthecarddatafortheseasonandtalkaboutwhatmightbeofferedinschoolmeals.
4 Practice
Haveemployeespracticewitheachotherinpartnersusingthedataastheywouldtoa
studentinthelunchline.(Ifemployeesarereceivingcookinglessons,usingthecardsto
discusswhattheyhavepreparedprovidesawayofintegratingtheinformationwithwhat
theywillbeserving.)
HOSPITALITY TRAINING IDEAS
Thistrainingencouragesstaffmemberstothinkoftheschoollunchroomasthefrontendof
arestaurant.Thestudentsareschoollunchcustomersandsatisfactionaswellastheirrepeat
businessisvalued.Thestaffmembersprovidehospitalityaswellasservingaseducators
whoareteachingstudentsaboutnutrition.
Selectfromtheseoptions,andaddmoreofyourown.
• Warmlywelcomeeachstudentinline.Greetthemwithasmileastheycomethroughyour
line.Callthembynameifyouknowit.
• Commentpositivelyonachoicethestudenthasmade,callingtheentréeorfruitor
vegetablebynamewherepossible.
• Whiletheyaregoingthroughthelineorcheckingoutattheregister,beapartoftheir
learningday,betheirhealthylunchteacher.Provideinformationaboutwhatisonthe
menutodayandofferinformationaboutitspreparation.
• Usethefactsonthesecards.
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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG
SEASONAL BACKGROUND INFORMATION
FALL (SEPTEMBER, OCTOBER, NOVEMBER)—THE CROSSOVER SEASON
InCaliforniatherearestillsummerfruitsandvegetablesliketomatoes,eggplant,peppers,
zucchiniandmelonsbeingharvestedinSeptember,butfallfruitsandvegetables,suchas
apples,pears,persimmons,pomegranates,pumpkinsandotherhard-skinnedwintersquash
arebeingharvestedaswell.FallinCaliforniabeginswarm,andthencoolsasthedays
shorten.Thecoolerweatherbringsontheharvestofcoolweathercropsliketheleafygreens
—cabbage,kale,chard,spinach,collards,andlettuce,aswellasearlybroccoli,Brussels
sproutsandcauliflower.
Someotherfallfruitsandvegetables:jicama,cucumbers,zucchini,cherrytomatoes,plums,
peaches,beans,slicedtomatoes,sweetpeppers,zucchini,sweetpeppers,Asianandother
pears,HachiyaandFuyupersimmons(Fuyuarethecrunchyonesstudentsliketoeatraw
similartoapples),kiwi,tomatoes,androotvegetables(carrots,potatoes,turnips,parsnips).
WINTER (DECEMBER, JANUARY, FEBRUARY)—THE SEASON OF ROOTS AND CITRUS
EveninthecolddaysofwinterCaliforniafarmersareproducingfruitsandvegetables.The
citruscrop—oranges,mandarins,lemons,tangerines,andgrapefruits—isharvestedupand
downthestate.Kiwisarebeingharvestedalso.Lettuce,celery,andleafygreenscontinueto
thriveincoolweather.Broccoliandcauliflower,cabbage,kale,chard,andcollardsareattheir
peak.Storagerootsandfruits,harvestedinfalltokeepthroughwinter–sweetpotatoes,
turnips,rutabagas,onions,wintersquash,apples,pears,Fejoa(alsocalledpineappleguava),
andquincecometomarketaswell.
SPRING (MARCH, APRIL, MAY)—THE SEASON OF NEW GROWTH
Thelengtheningdaysandwarmingweatherofspringbringnewgrowthtoplants.Young
pods,likepeasandfavabeansareharvested,alongwithartichokes.Shootsofasparagus
appear,alongwithstrawberries,spring’searliestripeningfruit.Radishes,carrots,turnipsand
beets,springrootvegetables,areharvested,aswellasnewcropsoftenderlettuces,early
garlic,andonions.
Otherspringfruitsandvegetablesincludemandarins,jicama,cucumbers,springonions,
zucchini,cherrytomatoes,carrots,apricots,cherries,andsugarsnappeas.
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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG
SUMMER (JUNE, JULY, AUGUST)—THE SEASON OF ABUNDANCE
Duringthelongwarmdaysofsummer,California’sfields,orchards,andvineyardsare
overflowing.Fruitsstartwithcherriesandapricots,followedbypeaches,nectarines,
plums,melons,watermelons,andgrapes.Cherrytomatoesandslicedtomatoes(tomatoes
areactuallyafruitaswell,thoughmanytreatthemasavegetable),eggplants,peppers,
andthin-skinnedsummersquashlikezucchiniandcrookneckcometomarket,asdonew
potatoes,okra,greenbeans,snapbeans,cucumbers,jicama,andcorn.Inthecoolercoastal
regions,lettuceandleafygreensproductioncontinues,asdoesthestrawberryharvest.
REFERENCES
The20vegetablesandfruitsandtheirrespectiveseasonsincludedonthecardsweretaken
fromalistontheHarvestoftheMonth(HOV)website,anofficialwebsiteofNetworkfora
HealthyCalifornia,CaliforniaDepartmentofPublicHealthandPublicHealthInstitute.The
oneexceptionisspring:sugarsnappeas,whicharepopularwithstudents,usedfrequently
rawonsaladbars,andoftengrowninschoolgardens,makingthatconnectionfamiliarfor
students.HOVwasthesourceforsomeofthenutritionandotherinformation.
HarvestoftheMonthFeaturedProduceareselectedbasedonthefollowingcriteria:
• Californiagrown
• Inseasonduringmonthfeatured
• Representavarietyofcolorfulfruitsandvegetables
• Familiartochildren
• Affordablewhenpurchasedinseason
• AlignwiththeNetwork for a Healthy California Campaigns and Programs
• Easytouseforclassroomtastetesting
• Recommendedbyschoolproducebuyersforseasonalavailabilityandcost.
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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG
ADDITIONAL REFERENCES
• The New American Vegetable Cookbook—the Definitive Guide to America’s Exotic and
Traditional Vegetables,byGeorgeanneBrennan,IsaacCroninandCharlotteGlenn.(1985:
ArisBooks,Addison-WesleyPublishingCompany,Inc.).
• The Oxford Companion to Food,byAlanDavidson.(2006:OxfordUniversityPress).
• The Farmers Market Guide to Fruit, Selecting Preparing and Cooking,byJenniFleetwood
(2001:MQPublicationsLtd,Sourcebooks,Inc.).
• AgriculturalMarketingResourceCenter;AgriculturalIssuesCenter,UniversityofCalifornia.
• CaliforniaAvocadoCommission.
• Great Greens,byGeorgeanneBrennan.(2003:ChronicleBooks).
• CaliforniaStrawberryCommission.
• 2007CensusofAgriculture.
• www.nutritiondata.self.com
ACKNOWLEDGEMENTS
WearegratefultoRafaelitaCurva,Director,StudentNutritionServicesatDavisJointUnified
SchoolDistrict,withwhomwe’vebeenworkingonimprovingschoollunchforalmosta
decade.Duringthe2010–2011schoolyear,sheandherstaffassistedinevaluatingthesecards
andtheprograminthreeoftheircookingclassesandonsiteattheirsaladbars.Theirhonest
feedbackcontributedimmenselytothisproject.
AnnM.EvansandGeorgeanneBrennan
• Allredpeppers
startoutgreen,
thenturnred.
• Redpeppershave
calciumforhealthy
bones.
• Appleshave
healthynatural
sugars.
• Appleshavelotsof
fiber.
• KalehasVitaminA
forhealthyeyes.
• KalehasVitaminC
forfightingcolds.
KIWIFRUIT
SWEETREDPEPPERS
APPLES
KALE TOMATOES• Californiagrows
mostofthe
tomatoesinthe
UnitedStates.
• Tomatoeshave
lotsofVitaminC.
• Kiwifruitgrowson
avine.
• Californiagrows
mostofthe
kiwifruitinthe
UnitedStates.
WINTERSQUASH• Squashhas
VitaminAfor
healthyeyes.
• Orange
vegetableshelp
youhavehealthy
hair.
R E T H I N K I N G S C H O O L L U N C H
C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S
FA L L FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS
• Mandarinshave
VitaminAfor
healthyeyes.
• Orangefruitshelp
yourheartstay
healthy.
• Chardhasironfora
strongbody.
• ChardhasVitamin
Aforhealthyeyes.
• Cabbageisrelated
tobroccoliand
cauliflower.
• Cabbagehaslots
ofVitaminC.
BEETS
BROCCOLI
ORANGES
MANDARINS
CHARD
CABBAGE
• Beetsareroots.
• Beetshave
VitaminBfor
strongfingernails.
• Californiagrows
mostofthe
broccoliinthe
UnitedStates.
• Broccoliisrelated
tocabbageand
cauliflower.
• Californiagrows
lotsoforanges.
• TheCalifornia
missionsgrew
oranges.
R E T H I N K I N G S C H O O L L U N C H
C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S
W I N T E R FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS
• Californiagrows
mostofthe
avocadosinthe
UnitedStates.
• Avocadoshave
VitaminEfor
healthyskin.
• Californiagrows
mostofthe
asparagusinthe
UnitedStates.
• Youcaneat
asparagusraw
orcooked.
• Youcaneatsugar
snappeasrawor
cooked.
• Sugarsnappeas
haveiron,fora
strongbody.
CARROTS
STRAWBERRIES
SPINACH
AVOCADOS
ASPARAGUS
SUGARSNAPPEAS
• Californiagrows
mostofthe
carrotsinthe
UnitedStates.
• Carrotshave
VitaminAfor
healthyhair.
• Strawberrieshave
moreVitaminC
thanoranges.
• Californiagrows
mostofthe
strawberriesinthe
UnitedStates.
• Spinachhas
VitaminAfor
healthyeyes.
• Spinachhas
VitaminCfor
fightingcolds.
R E T H I N K I N G S C H O O L L U N C H
C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S
S P R I N G FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS
• Cornhas
carbohydrates
forenergy.
• CornhasVitamin
Bthatgivesus
energy.
• Californiahas
growngrapesfor
200years.
• Raisinsarereally
driedgrapes.
ZUCCHINI
PLUMS
CORN
• Melonisrelated
tozucchiniand
cucumbers.
• MelonhasVitamin
Cforfightingcolds.
MELON
GRAPES
• Zucchiniisrelated
tomelonsand
cucumbers.
• Zucchinihas
VitaminCfor
fightingtheflu.
• Plumsarerelated
toroses.
• Plumshave
VitaminCfor
fightingcolds.
R E T H I N K I N G S C H O O L L U N C H
C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S
S U M M E R FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS
LETTUCE• Californiagrows
mostofthelettuce
intheUnited
States.
• Thedarkergreen
thelettuce,the
morevitamins.