Day 2 Agenda

Participation Rate

Increasing Participation Rates

• On a large sticky write your participation rate

• Stick your participation rate on our rate line

HUSCC Award Participation Rates

• Silver: Elementary: 60%

Middle: 60%

High: 45%

• Gold: Elementary: 70%

Middle: 70%

High: 65%

• Bronze: N/A

How do we increase participation?

• Group 1: Monetary effects of participation

• Group 2: Facility

• Group 3: Menu

• Group 4: Promotion Strategies

• Group 5: Staff / Customer Service

Increasing Participation

Increasing ParticipationIn your groups take 10 minutes to….

• Complete worksheet on your topic

• Design a graphic / poster to share your ideas.

• Be prepared to present to the whole group.

Increasing Participation

• Take 3 minutes to review ideas and make notes regarding what strategies you can put into place at your school district.

• Set your goal for your participation rate for the 2011-2012 school year.

• Name 3 specific strategies you intend to put into place to increase your participation.

Washington Foods

WSDA Farm to School

www.wafarmtoschool.org

WSDA Farm-to-School Kit

Fresh Foods in Schools

• Project of the WA Sustainable Food and Farming Network

• 20 School Districts participating

• Work with a regional coordinator to source Washington grown foods.

Serve as a resource for school districts to increase student access to foods grown in

WA state.

www.wsffn.org

Western WA:  Rita Ordonez, (360) 336-0932Central WA:  Joan Qazi, (509) 664-6691

Eastern WA:  Jennifer Hall (509) 993-1189

Fresh Foods in Schools

Taste Washington Day

• An annual celebration of Washington grown foods served in school meals.

• The WSDA Farm-to-School Program and the Washington School Nutrition Association (WSNA) partner to sponsor Taste Washington Day

• September 28, 2011

www.farmtoschoolmonth.org

Hurdle“These changes are too

expensive!”

• Evaluate number of Food Components

• Whole Grain Serving Sizes

• Quantity Control

Lowering your Food Cost

Evaluate all Food ComponentsSample Menu:

Whole Grain Spaghetti with Meat Sauce

Green Beans

WG Roll

Grapes

Salad Bar with Romaine Mix Salad and Fresh Seasonal Fruit

Lowering your Food Cost

Evaluate all Food Components

Look at week one of your menu

Evaluate food components offered

What components have you “over offered?”

Lowering your Food Cost

Whole Grains

Evaluate whole grain labels

Compare weights / serving sizes compared to required

Lowering your Food Cost

Quantity Control

Calibrate Slicers

Staff - serving sizes

Lowering your Food Cost

Your chicken nuggets serving size is 5 nuggets = 3 oz

Cost = 9 cents per nugget.

You typically serve 100 servings of this item at all 3 high schools

Certain Staff member don’t think five nuggets are enough – they serve six nuggets to each student

• How much does it cost the nutrition program to serve 1 extra nugget daily?

• How much will the over-serving cost the foodservice program over the 180 days of school?

Lowering your Food Cost

Your HUSSC Menu

How does your current menu measure up?

• Pull out your menu you brought with you

• Highlight using different colors:- vegetables (circle dark green / orange vegetables)

- fruit (underline fresh fruit)

-beans

-whole grains

Using the HUSSC Menu Criteria

evaluate your menu

How does your current menu measure up?

Writing Your HUSSC Menu

Take out

• Menu Builder Tool

• Menu Builder Template

Writing Your HUSSC MenuGOLD CRITERIA

• A different vegetable each day of the week

-Dark green / orange: ≥ 3x / week; 2 different

-Dry beans / legumes: 1x / week• A different fruit each day of the week

-Gold: fresh fruit 2x week• Whole grain foods

-Gold: daily

- Within week ≥ 3 from Group A

-Not the same one each day

More Menu Criteria

• Reimbursable Meals

• Note Serving Sizes

• Cost Control – consider all components

• Popular Cuisines

• Update Favorites

Exchange Menus and Check menu for:Reimbursable mealsServing SizesHUSSC Gold Award requirementsGeneral good menu practices

Use sticky notes to give feedback and comments

Writing Your HUSSC Menu

Writing Your HUSSC Menu

Make changes to your menu based on notes provided

• Taste preference for sodium is:

- learned

- influenced by exposure to salt

• Research shows no indication that salty substances are preferred at birth.

Lower that Sodium!

Sodium Trivia

Which has less sodium when measured in equal amounts?

A)Table Salt

B)Kosher Salt

C)Sea Salt

Lower that Sodium!

Lower that Sodium!

Sodium Trivia

How much sodium in 1 tsp of salt?

A) 1500 mg

B) 2300 mg

C) 2500 mg

Specify maximum sodium levels on bidsSubstitute highest sodium entrees for lower

sodium choicePrepare from scratch a high sodium itemUse herbs and spices in place of saltUse kosher or sea salt in place of table salt.Use “No salt added” products

Lower that Sodium!

Lower that Sodium!

Study your menu

– identify 3 items that are highest in sodium

On your sodium worksheet

-name three of those items you would consider substituting item or modifying to reduce sodium

-list strategies that you could utilize

Hurdle“I don’t have time to do it all!”

Who can HELP?

School District– Superintendant

– School Board Members– Principal / V-P

– Teachers (PE / Health / Home Ec / Family Studies)

– PTO/ PA

Who can HELP?

ASBAthlete

sSports Teams

Senior Projects

Student

Clubs

Student Advisory Group

Who can HELP?

Community – Parents– Chefs

– Non-Profit / Health Orientated / 4-H groups– Farmers

– University / Community College(Nutrition / Restaurant Mgmt)

– Dietitians

Who can HELP?

RESOURCES

RESOURCES

RESOURCES

Salad Bar GrantsWho May Apply?• Any K-12 school district

participating in the National School Lunch Program is eligible to apply.

• Schools currently awarded with Bronze status or above in the Healthier US School Challenge (HUSSC) automatically qualify for a salad bar donation.

Fuel up to Play 60National Diary Council and NFL

Fuel up to Play Grants• Grant Funding for activities that support Fuel up to

Play• Foodservice materials and equipment

This category must support improved “ access to and consumption of low-fat and fat-free dairy, fruits, vegetables and whole grains”

• Application deadlines:

10 /1/ 2011 

12 /1/2011

2 /1/ 2011

www.school.fueluptoplay60.com

Milk CoolersFuel up to Play 60 Milk Barrels-Must sign up your school for the Fuel up to Play 60

Program

Milk Cooler Rebate Program-Purchase an electric cooler designed to hold

standard milk crates and cash in with our $250.00 Milk Cooler Rebate Program!

www.eatsmart.org

Breakfast Grants

www.fuelupfirstwithbreakfast.org

Educational Materials / Prizes

Let’s MoveAmerica’s Move to Raise a Healthier Generation of

Children

The Lunch Box“Healthy Tools to Help All Schools”

Putting Plans into Action

• Take five minutes to review and fill out the HUSSC Action Plan

• Use the HUSSC Action plan with examples for ideas

• Jot down any notes for follow-up

Helping Each Other

• Fill out a postcard with your name and address

• Name three specific tasks you hope to have completed before December 1st

• Hand you card to a partner – they will mail it to you on December 1st

What Next?

• Follow- up materials

• Individual technical support

• AND ??