USDA New-trition Standards Meet Real Consumers:

Successful Strategies for Kid-Approved School Meals

January 24, 2013

Presenters:

Dayle Hayes, MS, RD, Nutrition for the Future, Inc.

Garrett Berdan, RD, LD, Culinary Educator and Consultant

Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director,

Rippe Lifestyle Institute

Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics and the American Culinary

FederationOriginal recording of the January 24, 2013 webinar and PDF download of presentation available at:www.ConAgraFoodsScienceInstitute.com

USDA New-trition Standards Meet Real Consumers

This webinar covered: Current trends/challenges for school meal

programs in the US Key changes in the 2012 USDA Nutrition

Standards and school meal patterns Practical, culinary strategies to help schools

meet the new menu patterns Approaches to involve children in planning

school menus and marketing nutrition to peers Key resources on supporting school meals for

health professionals

Nutri-Bitessm

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FOOD INSECURITY

SOURCE: Feeding American 2012 Survey

Best Practices for Kids

• Walk/bike to and from school• Breakfast at school (or home)• Recess Before Lunch (RBL)• Comfortable cafeterias• Adequate time to eat lunch• Adults eating with children• Nutrition education/marketing• Local food & school gardens

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SOURCE: Fairfax County Public Schools, VA, and Portland Public Schools, OR

What are the Challenges of MyTray?

• Calorie maximums• Grains & meat/meat alternate

maximums (temporary flexibility)

• Minimum servings of vegetable sub groups

• Future sodium restrictions

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Schools meeting the challenges

• Innovative menuing• Vegetables featured

on salad bars, in entrees and as side dishes

• Sodium reduction thru flavor enhancement

7SOURCE: Denver Public Schools, Healthy Cooking Class, CO

Five Culinary Strategies

1. Skills development & staff training2. Scratch cooking & flavor development3. Farm-to-school & school gardens/farms4. Dining concepts & comfortable

cafeterias5. Student-centered

marketing/merchandising

8SOURCE: www.sde.idaho.gov/site/cnp/smart/

Culinary Strategies

Essential Culinary Skills

• Knife skills

• Weights & measures

• Cooking techniques

• Plate presentation

• Flavor development

• Seasoning without salt

Staff Training

Scratch Cooking

• Gradual implementation of

recipes

• Weights & measures training

• Recipe standardization

Flavor Development

• Grill

• Roast

• Bake

• Sauté

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Culinary strategies necessary for program to work in schools

• Knife skills• Training on food processing

equipment (Robot Coupe, Sunkist sectionizer, etc.)

• Food safety and sanitation• Basic cooking techniques and

recipes to serve local foods at peak of freshness

School Gardens

Farm Fresh Nutrition Education and Marketing

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Farm-to-School SuccessFarm to School Kitchens•Staff training for safe handling/processing of fresh items•Kitchen equipment (small scale) for processing

• Large greens spinner• Robot Coupe • Sunkist Sectionizer

•Beyond produce: Grains, flour, meat, beans, dairy

Dining Concepts

Cindi Hiatt-Henry, McMinnville Schools Oregon

Example:

• New high school cafeteria

• Concepts represent

national food trends

• Culinary themes

– Grill

– Deli Bar

– Pizza

– Du Jour

• Recess Before Lunch

• Adequate time to eat

• Mealtime philosophy

• Behavioral expectations

• Décor and music

• Right-sized furniture

• Colorful utensils

• Adults eating with children

Montana Team Nutrition Resources

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• Menus and other communication tools to highlight excitement and taste

• Kid-friendly names, like X-ray Carrots, Broccoli Trees and Mo-Rockin’ Chicken

• Presentation, presentation, presentation• Smarter Lunchroom Lunch design (placement

on the line or salad bar)• Convenience, convenience, convenience• Strong social media presence

CUSTOMER-CENTERED EXCELLENCE

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Effective Marketing/Merchandising

Support school nutrition excellence

• Join SNS DPG of Academy of Nutrition and Dietetics.

• Join School Nutrition Association.

• Consider a career in school nutrition.

• Attend school-focused FNCE sessions and SNA meetings.

• Volunteer on your local SHAC or wellness committee.

• Sign up for KIDS EAT RIGHT: www.KidsEatRight.org/volunteer

SOURCE: Fairfax County Public Schools, Fairfax, VA

New-trition Standards Meet Real Consumers RESOURCES

Garrett Berdan, RD, LD EMAIL: garrettberdan@gmail.com WEBSITE: www.garrettberdan.com FACEBOOK: www.facebook.com/GarrettBerdanChefRD

Dayle Hayes, MS, RD - Nutrition for the Future, Inc.

EMAIL: EatWellatSchool@gmail.com BLOG: www.SchoolMealsThatRock.com FACEBOOK: www.facebook.com/SchoolMealsThatRock TWITTER: @SchoolMealsRock

AND Kids Eat Right Volunteer: www.eatright.org/Foundation/content.aspx?

id=6442452354 Public Site: Shop Smart. Cook Healthy. Eat Right. www.eatright.org/kids/

SCHOOL MEAL SUCCESSES & HOT TOPICS Tray Talk (SNA): www.traytalk.org

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