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Child Nutrition Services: Whats Being Served?. Federal-Dietary Guidelines State-Texas Public School Nutrition Policy (TPSNP) Local-District regulation.

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Presentation on theme: "Child Nutrition Services: Whats Being Served?. Federal-Dietary Guidelines State-Texas Public School Nutrition Policy (TPSNP) Local-District regulation."— Presentation transcript:

1 Child Nutrition Services: Whats Being Served?

2 Federal-Dietary Guidelines State-Texas Public School Nutrition Policy (TPSNP) Local-District regulation What Are The CNS Requirements?

3 School meals must meet the RDA (Recommended Dietary Allowances) for calories, protein, vitamin A, vitamin C, calcium and iron RDA for Lunch ¼ RDA for Breakfast National Guidelines

4 No more than 30% Total Fat No more than 10% Saturated Fat Note: These nutrients are averaged over a week. National Guidelines for Lunch

5 Specific nutrition standards and portion restrictions are in effect for all foods and beverages served or made available to students during the school day – Examples: Foods may not be deep fat fried Fruits and vegetables must be available at all points of service Low fat and fat free milk must be offered Resource: Texas Public School Nutrition Policy

6 Low fat franks Whole grain pizza crust Whole grain breads/pasta Low fat and fat free milk How Do We Do It Here?

7 Variety & choice Visual appearance Cultural food preferences Cost/Equipment availability Nutritional considerations Menu Planning Considerations

8 Read and follow standardized recipes. Ingredients are all measured precisely. Standard serving utensils appropriate to the age group are used. Food Preparation

9 Goal – to provide children with tasty, healthy meals while maintaining the required levels of essential nutrients and student participation. Objectives: To plan, purchase, prepare, and promote more GO foods than SLOW foods, and more SLOW foods than WHOA foods. To coordinate healthy messages with teachers, administrators, parents, and the community. CATCH Nutrition Component: Eat Smart

10 Tips to reduce fat, increase fiber, reduce sodium, reduce added sugar, retain nutrients : Replace any saturated or trans fats (i.e., butter & margarine) with healthy fats (i.e., vegetable oil) Reduce or eliminate serving high sugar desserts Add peas or beans to entrée recipes Steam in small batches to retain nutrients Season foods without excess salt Food Preparation

11 Serving as a CATCH team member Communicating GO/SLOW/WHOA Working with others to promote GO/SLOW/WHOA Using Eat Smart to encourage and promote increased fruit and vegetable consumption What Are We Doing To Support CATCH?

12 GO foods are lower in fat, and/or added sugar, and/or they are less processed GO Milk= 1% plain milk SLOW foods are higher in fat, and/or added sugar, and may be more processed than GO foods. SLOW Milk = 1% chocolate milk WHOA foods are highest in fat, added sugar, and/or are the most processed. WHOA Milk = 2% chocolate milk GO-SLOW-WHOA

13 Connecting the cafeteria to the classroom and rest of the school. Using the cafeteria as a venue for children to learn about healthy food & nutrition. Giving positive recognition to healthy foods and making healthy food choices. Promoting Healthy Foods to Students

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15 Positively promote the school nutrition program Model healthy behaviors Eat in the cafeteria Post classroom menus Promote GO/SLOW/WHOA in class Support the CATCH team How Can You Help?

16 Our CATCH Team


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