Executive SummaryNorth Hills Mission, Philosophy, BackgroundCurrent DilemmasThe MenuWellness CurriculumEquipment PurchasesSustainability Practices

Mission Mission: to provide an appropriate educational program and learning environment that will effectively meet the educational needs of its students by providing a safe and motivating atmosphere to help students accomplish their individual goals.

PhilosophyTo recognize that all students merit the opportunity to develop their potential in order to establish and maintain a unique role in a dynamic society.The school provides a program of educational experiences promoting all appropriate phases of student growth during high school years.The school provides the encouragement and learning tools necessary for students to mature intellectually, emotionally, socially, and physically.North Hills High School is dedicated to promoting exceptional education and values, while maintaining the belief that the journey itself is the most crucial piece of achievement.

About All-girls private boarding high school in McLean, VA Enrollment statistics: 325 girls45% day students; 55% boardersIncreasing number of international students All meals served in campus dining hallBreakfast, lunch, dinner on weekdays Brunch and dinner on weekends

Current Dilemmas North Hills struggles to satisfy the diverse tastes, preferences, and needs of a growing student body. Certain dining procedures and protocols are in need of updatesAdditionally, increased interests in health has overwhelmed the dining manager, on-site nurse, and sports coaches. Dietitians from Paradise Nutrition Counseling have been hired to assist in menu revisions, implement a health and wellness curriculum, provide one-on-one counseling, review equipment needs, and suggest sustainability practices

The Menu

The MenuThe menu offers regular and vegetarian optionsTypical Breakfast: Pancakes, hash browns, eggs, fruitTypical Lunch: Chicken nuggets, fries, soup, snap peasTypical Dinner: Chicken parmesan, pasta, vegetable side Follows a 14-day cycle Meal cost/day = $7.50Recent satisfaction surveys revealed the desire for a wider variety of foods as well as healthier optionsNew general, vegetarian, and ethnic menus have been developed to accommodate as many students tastes as possible

The Menu: GeneralDay 3BreakfastCinnamon French ToastScrambled EggsTurkey SausageFresh Fruit SaladSkim Milk

LunchChiliBrown RiceCornbreadSteamed BroccoliSweet Iced Tea

DinnerMaple Glazed SalmonRoasted Rosemary PotatoesQuinoa PrimaveraSteamed Vegetable Medley Chocolate BrowniesLemon Infused Water

Day 1BreakfastPancakesTurkey BaconScrambled EggsFresh Fruit SaladOrange Infused Water

LunchCaribbean Jerk ChickenMango Black Bean SalsaAloha Sweet PotatoesGrilled ZucchiniRoasted Garden Vegetable SoupSweet Iced Tea

DinnerMadras Fish CurryLemon Scented Sticky RiceChana MasalaGrilled Green PeppersRice PuddingSkim MilkDay 2BreakfastSausage, Egg, and Cheese English MuffinHash brownsFresh Fruit SaladSkim Milk

LunchTurkey and Brie SandwichAztec CornOven Roasted Home FriesWhite Bean and Escarole SoupMint Infused Water

DinnerBasil Lemon ChickenPenne PomodoroGreen BeansGarlic BreadApple CobblerLime Iced Tea

The Menu: GeneralLunchCaribbean Jerk ChickenMango Black Bean SalsaAloha Sweet PotatoesGrilled ZucchiniRoasted Garden Vegetable SoupSweet Iced Tea

The Menu: VegetarianDay 1BreakfastEgg and Cheese English MuffinHash BrownsFresh Fruit SaladSkim Milk

LunchMonterey Black Bean BurgersSweet Potato FriesGrilled CornSplit Pea SoupPineapple Infused Water

DinnerVegetable LasagnaBreadsticksSteamed Broccoli and CauliflowerOatmeal Raisin CookiesIced Tea

Day 2BreakfastBlueberry Buckwheat PancakesVanilla YogurtFresh Fruit SaladOrange Juice

LunchVegetable PizzettaMediterranean Spinach and Barley SaladRoasted Corn SoupLime Iced Tea

DinnerThree Bean ChiliBrown RiceCornbreadSauted Zucchini Carrot Cake CupcakesSkim MilkDay 3BreakfastGarden Vegetable StrataHome FriesFresh Fruit SaladOrange Juice

LunchEggplant Caponata SandwichMediterranean Spinach and Barley Salad Tomato Basil BisqueLemon Infused Water

DinnerMadras Vegetable CurryBasmati RiceRoasted CarrotsSpinach and Chickpea StewAngel Food Cake with Strawberry SyrupSkim Milk

The Menu: EthnicDay 1BreakfastApple DumplingsScrambled EggsBrown RiceFresh Fruit SaladOrange Juice

LunchShrimp and Vegetable TempuraWhite RiceMiso SoupGreen BeansLemon Infused Water

DinnerKorean Grilled ChickenStir Fried TofuBrown RiceBok ChoyBrownie Macaroon CupcakesIced Tea

Day 3BreakfastPancakesBoiled EggsBacon Fresh Fruit SaladHot Tea

LunchKorean BBQ Beef TacosOrange Ginger ColeslawWedge Cut FriesEgg Drop Soup with WontonsOrange Infused Water

DinnerMiso Glazed Roasted SalmonFried RiceTeriyaki Mushrooms and ZucchiniDouble Chocolate TrifleSkim Milk

Day 2BreakfastFried RiceScrambled Eggs with MushroomsTurkey SausageOrange Juice

LunchTeriyaki Flank SteakVegetable Lo MeinBroccoli RaabGinger Chicken and Rice SoupMint Iced Tea

DinnerFlash Fried Cod with Miso VinaigretteSticky Brown RiceGinger Green BeansPineapple HaupiaSkim Milk

The Menu: EthnicLunchTeriyaki Flank SteakVegetable Lo MeinBroccoli RaabGinger Chicken and Rice SoupMint Iced TeaDinnerKorean Grilled ChickenStir Fried TofuBrown RiceBok ChoyBrownie Macaroon CupcakesIced Tea

The Menu: Price Breakdown

The Menu: Reduced CostsNorth Hills recently underwent budget cuts, and food costs need to be reduced. The dietitians have reduced the meal cost/day from $7.50 to $5.85 for all three menusAdditionally, the dietitians created a one-week bedtime snack rotation for the girls that boarded. Each dorm room has a refrigerator, microwave and toaster ovensLow fat dairy, nuts and nut butters, fruits, and whole grain items were offered as much as possible

The Reduced Cost Menu: GeneralDay 1BreakfastPancakesTurkey BaconScrambled EggsFresh Fruit SaladOrange Infused Water

LunchJerk ChickenMango SalsaAloha Sweet PotatoesBalsamic Roasted EggplantCilantro and Orzo Lentil SoupMint Iced Tea

DinnerMadras Chicken CurryLemon Scented Sticky RiceGrilled Green PeppersRice PuddingSkim MilkDay 2BreakfastHam, Egg, and Cheese English MuffinHash BrownsFresh Fruit SaladSkim Milk

LunchTurkey and Ricotta Sandwich Ranch Style Black BeansOven Roasted Home FriesCucumber and Mint Infused Water

DinnerBasil Lemon ChickenPenne with ParsleyGreen BeansGarlic BreadApple CobblerIced TeaDay 3BreakfastCinnamon French ToastScrambled EggsTurkey SausageFresh Fruit SaladSkim Milk

LunchTurkey ChiliBrown RiceCornbreadSteamed BroccoliLemon Infused Water

DinnerHerb Grilled SalmonRoasted Rosemary PotatoesMoroccan CouscousSauted Portobello MushroomsChocolate BrowniesMango Lemonade

The Reduced Cost Menu: VegetarianDay 1BreakfastEgg and Cheese English MuffinHash BrownsFresh Fruit SaladOrange Juice

LunchBlack Bean Burgers with Chipotle KetchupSweet Potato FriesGrilled Corn and Dill SaladGarden Vegetable SoupPineapple Infused Water

DinnerVegetable LasagnaBreadsticksSteamed Vegetable MedleyOatmeal Raisin CookiesSkim MilkDay 2BreakfastBanana Buckwheat PancakesVanilla YogurtFresh Fruit SaladOrange Juice

LunchRustic Vegetable PizzettaMediterranean Spinach and Barley SaladRoasted Corn and Potato SoupIced Lime Tea

DinnerVegetarian ChiliBrown RiceCornbreadGrilled PeppersCarrot Cake CupcakeSkim Milk Day 3BreakfastGarden Vegetable Biscuit QuicheHome FriesFresh Fruit SaladOrange Juice

LunchFalafel Pita SandwichCouscous Primavera Tomato Bisque with BasilCucumber and Mint Infused Water

DinnerMadras Vegetable CurryPulao RiceRoasted CarrotsJohnny Cake with Maple SyrupSkim Milk

The Reduced Cost Menu: EthnicDay 1BreakfastApple Pie A La Mode OatmealSausage PattyScrambled EggsBrown Rice Fresh Fruit SaladHot Tea

LunchGarlic ShrimpWhite RiceGreen Beans Miso SoupMango Lemonade

DinnerKorean Grilled ChickenKorean TofuBrown RiceBok ChoyBrownie CookiesSkim MilkDay 2BreakfastFried RiceScrambled EggsTurkey SausageFresh Fruit SaladSkim Milk

LunchTeriyaki Flank SteakScallion Lo MeinBroccoli RaabHot and Sour SoupOrange Infused Water

DinnerRoasted Cod with Miso GlazeSticky Brown RiceGinger Green BeansPineapple HaupiaLime Iced Tea Day 3BreakfastPancakesBoiled EggBaconFresh Fruit SaladChai

LunchKorean BBQ Beef TacosOrange Ginger ColeslawWedge Cut FriesEgg Drop Soup with WontonsIced Tea

DinnerGeneral Tsos ChickenFried RiceTeriyaki Mushrooms and ZucchiniDouble Chocolate TrifleSkim Milk

Cost Breakdown

Snack Rotation

Health and Wellness

Health and WellnessMajor discussion of current mediaImportant role in the changing bodies of adolescent femalesProgram will start with nutrition basics and progress to more complex topicsProvide a learning opportunity for students to understand how it relates to themHelp students to make healthy choices

Curriculum Budget

ServiceRateNumber of HoursTotal Cost1 Hour Monthly Sessions$150/hr10$15001/2 hr private counseling session$150/hr18$27001 hour group sessions$150/hr20$3000Food for Demonstration$3.50/student$17/hr/staff$150/hr (RD)325 students2 staff, 2 hrs each1$1355.50Eat This Not That, Taste Test$2/student$17/hr/staff325 students1 staff, 1 hr$717Resources for National Nutrition Month Projects(seeds, soil, gardening supplies)$150/ hr (RD)$2.70/student1325 students$1027.50Total Expenses$10000

September Introduction to Nutrition

Rationale: The introduction session will explain the role of a dietitian and the importance of a well-balance diet.What is a dietitianHow nutrition affects the body and mindUnder eating & overeating before may decrease performance

October MyPlate & Navigating the Dining Area

Rationale: MyPlate is a great educational tool to educate students on food groups and how to make nutritious meal choices.Make half your plates fruits and vegetablesChoose lean proteins such as eggs, fish, turkey/chicken breastMake half your grains whole grainsChoose low fat dairy products Portion controlChoose fresh fruits rather than sweetsChoose water, unsweetened coffees/teas over Kool-Aid & juice

November Cooking Demonstrations

Rationale: Engaging students in a cooking demonstration will help them learn different cooking techniques and why some are healthier.Kitchen Tour How foods are prepared, cooked and servedHands on learning about cooking equipment and kitchen safetyGirls will be divided into groups to prepare one meal and snack to enjoy

December Holiday EatsRationale: The holiday season is filled with decadent sweets and high calorie foods. This lesson will demonstrate normal portion sizes and how students can still enjoy favorite foods.Pacing through the holiday seasonUnderstanding portion sizes Choosing leaner optionsEncouraging family members to create reduced fat/calorie recipes

January Food SafetyRationale: Foodborne illness can be spread to large groups of people rapidly. To reduce this risk, students will learn about food microorganisms and how to prevent food borne illness.Short pretest on food bacteria/virusesJeopardy-type game about food safety Reducing bacteria on foodPracticing safe food storage techniquesAvoiding cross contaminationImportance of using refrigerator/freezer

February Food Allergies & Special Diets

Rationale: Food allergies can have life-threatening implications. It is important to educate others on how they can help to reduce these occurrences.Common food allergiesWhy food allergies occurImplications for those with food allergiesFad diets Special dietary habits such as vegetarianism, veganism, Paleo, raw foods, etc.

March National Nutrition Month

Rationale: Students will dedicate their time to a nutrition project of interest that will better the community.Students will decide on a project topic and collaborate with the dietitian to implement the projectExamples of projects include a healthy foods sale, volunteering at a food bank, creating a vegetable/herb garden, and gathering a compost.

April Myth vs. Fact and Eat This Not ThatRationale: There are a myriad of mixed media messages that exist regarding nutrition and what is considered healthy. Students will vote on if they think messages are myths or facts.Students will blindly sample two similar foods that vary widely in fat, caloric, or sugar contentTo reduce the notion that healthy foods are tastelessDeep fried chicken vs lightly breaded/ baked chickenFast food cheeseburger vs grilled lean beef burger

May Food Security

Rationale: Students will have the opportunity to learn about nutrition in other areas of the world and the hunger issues that are faced each day.Video to learn about malnutrition worldwide and in U.S.Kwashiorkor MarasmusOther complications

June Nutrition Around the WorldRationale: Students that have not yet had exposure to foods from other cultural groups will be able to experience it firsthand.Students will be assigned a region of the world and research the food customs in that area.Students will briefly present to their classmates Students will prepare and share a diverse with classmates

Equipment Purchases

Equipment Needs As North Hill High School is rapidly expanding their student population, the school has set aside $20,000 to buy new equipment for the food service department.The department has agreed on several major purchases (over $1500 each) and several minor purchases (under $1500) that will benefit the school, staff and most importantly the students.

Equipment PurchasesMajor EquipmentMinor EquipmentFood warmer Rice cookerChar broiler/ GrillCoffee makerDish machine Tray cartDish cartToastersChina plates

Food WarmerVollrath 40732 Cayenne Portable Bain Marie Hot Display Case $1500Many foods served must be kept hotDisplay case so that no hood needs to be liftedPortable Can be used with wet or dry foodsEnergy regulator dial

GrillWolf ACB25 Achiever Charbroiler$2355Requires less added oils and butterEnables saturated fat to drain from the proteinEasy clean up

Conveyor Dishwasher CMA Energy Mizer Dishwasher$11000Mass number of dishes cleaned quickly & effectivelyEnergy efficient, water-reducing modelAlso suitable for larger items including pots and pans

Rice Cooker Thunder Group's30 cup Rice Cooker & Warmer $200Large Asian population-enjoys eating rice frequentlyWill save the cooks time and energyMakes 30 cups at onceSafe for countertop

Coffee MakerCurtis - 24 Cup Satellite Coffee Brewer$700Brews 24 cups at a time Elegant satellite coffee carafe for cateringAutomated brewing for convenience

Tray CartLakeside Stainless Steel Two-Tier Tray Cart

$400Transports trays and sheet pans Easy to clean Useful for cateringSafe and efficient

Dish CartCarlisle Optimizer Dish Dolly & 4 Adjustable Dividers$500Versatile adjustable dividersSafe to transport ChinaEach section holds 50 plates Rounded corners make it easy to fit through doors

ToasterBelleco 550 Slice/Hr Conveyor Toaster

$950More convenient and healthier than griddleEfficient way to toast many piecesEnergy efficientEasy clean up

Gluten-Free ToasterWaring - Four-Compartment Combination Pop-Up Toaster

$300For use of gluten free products only!Stainless steel to prevent corrosionCrumb tray for easy clean up

China PlatesOneida 8-3/8" Plate - Espree China Collection

$ 2100 (12 sets at $175 per plates 24)Current plates 10 1/4Goal reduce plate waste w/ smaller dishIncrease use of portion controlStackable

Sustainability Practices

Sustainability Practices As schools and businesses in the area begin to employ or improve their sustainability practices, The North Hills School is seeking out ways to implement changes best suited to their facilityThe dietitians have come up with 3 recommendations:Promoting food choices with reduced sugar, salt and fats; provide and promote varied and balanced food optionsReducing organic and non-organic wasteReducing our carbon intensity

Promoting Healthy Food ChoicesMenu revisions: Incorporate more vegetables and lean proteinReduce fried, processed, and cream based foodsUse different cooking methods: grilling, steaming, roastingMore fresh fruit, less muffins/pastries for breakfastsRecipe Modification:Use less oil when cooking Use lighter products when possible: low sodium soup bases; light mayonnaiseImplementation

Promoting Healthy Food ChoicesProsEnhanced nutritional profiles of foods Cater to the diverse tastes of studentsPromoting healthier eating habits from a young ageCombat the obesity epidemicConsCostSome students and faculty are happy with the current menuIncreased labor due to menu revisions

Promoting Healthy Food ChoicesCost

Reducing WasteEstablish a composting programPlace a second trashcan by the tray return for food wasteCompostable napkins Start an herb and vegetable garden Eliminate the use of trays in the dining hall

Implementation

Reducing WasteProsReduced garbage disposal costsReduce landfill pollutionProvide garden soils with better nutrients ConsSmellExtra labor Composting

Reducing WastePros:Reduced use of foods grown with pesticidesReduced purchase of produce from vendors and thus items associated with transportation Fresher and more nutritious Student involvement

ConsOnly seasonal produce available Small quantities Herb & Vegetable Garden

Reducing Carbon ExpenditureNorth Hills High School has a goal to reduce its annual amount of carbon intensity by 15% through educational tools and by transitioning to more sustainable and energy efficient equipment. Pros:Cons:Reduced expenses -Equipment investmentPositive impact on environment-Takes time to understandMore sustainable-Training for staffLearning experience

EnergyPower derived from the utilization of physical or chemical resources, especially to provide light and heat or to work machinesUsed for everything that we do and can be renewable or nonrenewable (EIA)

Action Plan

Product/ServiceCostAdvantageDisadvantageStaff Training$ 4000- Staff will learn about sustainability practices- Staff will be able to pass on knowledge to students- Staff will feel comfortable when talking about energy reduction- Requires teacher attendance-Students will have a day off from school-Will have to compensate presenters and staff for their timeEducational Materials for Students$ 1500-Paperless handout will save energy, paper- Students will be able to learn about energy reduction- Students may not learn as well without physical handout- Money has to be spent to purchase guidesEnergy Efficient Dishwasher$11000- Will reduce the amount of energy used to wash/sanitize dishes- Will reduce the amount of water used to wash dishes (0.49 gallon/rack)- Initial investment- Staff needs to learn how to use new machine efficiently

Action Plan Contd

Product/ServiceCostAdvantageDisadvantage

Reduce/Eliminate Cooking of Certain Foods+ $$- Saves energy- Conserves food nutrients- Staff will have to be more attentive- Students may not like new tastes, example crude broccoli versus cookedUse More Ready to Eat Foods +$$-Saves energy-Saves time for culinary staff-Saves money- Students/staff may not enjoy eating more sandwiches/cold foods versus hot foodsLesson Plans on Energynone-Students will learn about energy-Students will be able to ask questions-Takes time out of normal school day-45 minutes bi weekly may not be enough for students to understand concepts thoroughly

Sources"Basics About Childhood Obesity." Centers for Disease Control and Prevention. N.p., 27 Apr. 2012. Web. 08 Oct. 2014.http://www.cdc.gov/obesity/childhood/basics.html"School Health Programs." Centers for Disease Control and Prevention. N.p., 21 Mar. 2011. Web. 09 Oct. 2014. http://www.cdc.gov/chronicdisease/resources/publications/aag/dash.htm"U.S. Energy Information Administration - EIA Independent Statistics and Analysis." Energy Perspectives, Total Energy. N.p., 27 Sept. 2012. Web. 08 Oct. 2014. http://www.eia.gov/totalenergy/data/annual/perspectives.cfm

The End!Questions?

Enrollment is increasing each year; more international students (esp. from Asia)Boarders receive all meals Day students receive lunch M-F*As more and more international students enroll, and food trends and allergies progress, North Hills struggles with satisfying a population that has diverse tastes, preferences, and needs. The dining servicesas well as certain procedures and protocolis in need of an updateHealth: GF, different types of milk/bread/etc.

*The dietitians tried to develop menus with a balanced mix of protein, grain, and vegetable items. They reduced the frequency of fried items and increased the number and variety of side dishes offered. Ethnic menu = AsianGiven the increasing Asian population on campus, efforts were made to incorporate more Japanese, Chinese, and Korean flavors into the menu.

*Increasing the use of herbs and spices, as well as various cooking techniques, made it possible to decrease the reliance on frying or grilling items in butter. For example, Caribbean Jerk chicken and roasted sweet potatoes replaced chicken nuggets and fries. This swap enhanced the nutritional quality of the meal while increasing variety and flavor. Of course, chicken nuggets and fries can remain on the menu, just offered less frequently.

*Since the dining hall has limited hours, it is necessary that the girls have access to food and snacks at their dorm rooms. Most students do homework or study during the hours after dinner, so it is important to have nourishment available during this time. When developing this snack rotation, the nutrient content, as well as available equipment, was taken into consideration. The dietitians tried to incorporate low fat dairy, nuts and nut butters, fruits, and whole grain items as much as possible. However, the occasional sweet treat was included with the belief that all foods can fit into a healthy diet.

*As schools and businesses in the area begin to employ or improve their sustainability practices, The North Hills School is seeking out ways to implement changes best suited to their facility. With the guidance and recommendations from the Paradise Nutrition Counseling dietitians, three changes have been selected*Balanced meals have many benefits like keeping students mentally alert, aiding in their physical development, helping them establish healthy eating habits at a young age, and helping combat the current obesity epidemic occurring in America. *Enhanced nutritional profile of foods: In general, foods with reduced sugar, salt, and fat are generally higher in fiber and complex carbohydrates, are less processed, and are more nutrient dense

*Compost: mulch used for the garden and around campus

*Reduced purchase of produce from vendors and thus items associated with transportation like gas emissions and cardboard boxes Enhanced nutrition: locally grown food is fresher and can be more nutritious

Small quantities: Depending on the size of the garden, there may not always be enough of one product to fulfill production needs.

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