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FRESHMeals@Schools: Seasonal and Cultural Menus“Begin with the end in mind”
Sandy Curwood, RDN, MSDirector, Child Nutrition ServicesConejo Valley Unified School District
School Food• School is an ideal setting to promote health because
of the amount of time that children spend at school each day.
• School meals support nutrition by offering healthy meals served by caring staff, with an education reinforcement environment (marketing materials), and modeling healthy behavior.
FRESHMeals@Schools:
•Menu Planning•Recipe Development•Procurement•Production
Menu Planning Menu planning begins with what you want to accomplish:• Healthy meals students will enjoy• Comply with the NSLP guidelines• Meet budget parameters for your district• Can be done with staff capacity, facilities,
and equipment that you have
Salad Bar to Enhance Vegetable Subgroup OfferingsSalad bars can offer vegetable subgroups:• Fruit• Seasonal crops• Marketing opportunity with signage• Educational materials• Align with the other meal
components• Harvest of the month recipes• Specialty salad
My Plate: My Tray
Recipe Development • Fresh, seasonal ingredients• What is available in your region?• Utilize FRESHMeals@schools’ already standardized,
kid-tested recipes• USDA Foods–stretch your food dollars
Plant Part Salad- Connects to the Classroom
Seasonal and Cultural Recipes
•Take base recipe and add cultural components
Why Eat More Fruits and Vegetables?
• Low in sodium• Eating fruit may lower the risk of
heart disease• Provides antioxidants • Source of key nutrients• Local produce is fresh
Benefits of Using Local Produce
• Sustainability–Seasonality• Increased varieties of crops• Keeping food dollars in our local economy• Less transportation reduces fuel use
(carbon footprint)• Less packaging• Preserves open space• Connects you with your community• Good marketing tool
Benefits of Scratch Cooking• Health:
Control content of sugar, salt, and sodium• Known ingredients• Better taste• Environmental benefits:
Less packagingUse local produce
Scratch vs. Purchase ComparisonScratch made Peanut Butter and Jelly Sandwich vs. Uncrustables
• Scratch (4.8 oz) = $0.42/sandwich• Loaf of bread = $ 2.00 (28 slices, 2 slices per sandwich) = $.14/sandwich • Jelly Jar = $45.27 for 6, #10 cans. $7.54 per can (can contains 128, 1 oz
servings) = $.07/sandwich • Peanut Butter Jar $ 51.96 for 6, 5# pails. $8.66per pail (pail contains 40,
2 oz servings) = $ .21/sandwich • Uncrustable (2.04 oz) = $0.74/sandwich
Scratch Peanut Butter and Jelly (4.8oz)
Uncrustable (2.04oz) Uncrustable X 2 (4.8 oz)
Price/Serving $0.42 $0.74 $1.50
Total Calories 569 300 600
Total Fat 29.96g 15g 30g
Saturated Fat 5.92g 2 g 4g
Sodium 469mg 310mg 620mg
Scratch vs. Purchase Comparison
Scratch Pizza(186g/6.5oz)
Premade Tony’s (147g/5.2oz)
Premade Ton’y X 1.26(186g/6.5oz)
Price/Serving $0.74 $1.01 $1.27
Total Calories 399 390 491
Total Fat 14.18g 16g 20.16g
Saturated Fat 7.28g 8g 10.08g
Sodium 878.02 mg 730mg 919mg
Procurement
• Menu Recipes Procurement • Writing specifications
• Create bid document
• Establish deliveries
The “BIG” Production: Pulling It All Together
• Use menus and recipes to build menu production worksheets
• Consider staff, meal times, and flow of kitchen• Create production schedules• Aggregate prep to have items ready
for daily production
The Opportunity: Our Work• Making school lunch the “Meal of Choice”• Providing access to healthy foods• Providing learning opportunities for students to
make healthy choices• Giving children hands-on experiences with fresh
fruits and vegetables• Teaching children the agricultural foundation
of their food• Building a relationship between the school
community and local agriculture• Supporting parents as they promote healthy
choices with their children• Promoting buying in-season and local
sustainably grown produce
ConclusionPromoting “healthy eating is entirely consistent with the fundamental mission of schools: educating young people to become healthy, productive citizens who can make meaningful contributions to society.”
Weschsler, H., McKenna, M., Lee, S., & Dietz, W. (2004, December). Role of schools in preventing childhood obesity. Retrieved from http://www.cdc.gov/HealthyYouth/physicalactivity/pdf/roleofschools_obesity.pdf