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Day 2 Agenda. Participation Rate Increasing Participation Rates On a large sticky write your participation rate Stick your participation rate on our.

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Presentation on theme: "Day 2 Agenda. Participation Rate Increasing Participation Rates On a large sticky write your participation rate Stick your participation rate on our."— Presentation transcript:

1 Day 2 Agenda

2 Participation Rate

3 Increasing Participation Rates On a large sticky write your participation rate Stick your participation rate on our rate line

4 HUSCC Award Participation Rates Silver:Elementary: 60% Middle: 60% High: 45% Gold:Elementary: 70% Middle: 70% High: 65% Bronze: N/A

5 How do we increase participation?

6 Group 1: Monetary effects of participation Group 2: Facility Group 3: Menu Group 4: Promotion Strategies Group 5: Staff / Customer Service Increasing Participation

7 In 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.

8 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 school year. Name 3 specific strategies you intend to put into place to increase your participation.

9 Washington Foods

10 WSDA Farm to School

11 WSDA Farm-to-School Kit

12 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.

13 Serve as a resource for school districts to increase student access to foods grown in WA state. Western WA: Rita Ordonez, (360) Central WA: Joan Qazi, (509) Eastern WA: Jennifer Hall (509) Fresh Foods in Schools

14 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

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16 Hurdle “These changes are too expensive!”

17 Evaluate number of Food Components Whole Grain Serving Sizes Quantity Control Lowering your Food Cost

18 Evaluate all Food Components Sample 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

19 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

20 Whole Grains Evaluate whole grain labels Compare weights / serving sizes compared to required Lowering your Food Cost

21 Quantity Control Calibrate Slicers Staff - serving sizes Lowering your Food Cost

22 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

23 Your HUSSC Menu

24 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

25 Using the HUSSC Menu Criteria evaluate your menu How does your current menu measure up?

26 Writing Your HUSSC Menu Take out Menu Builder Tool Menu Builder Template

27 Writing Your HUSSC Menu GOLD 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

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29 More Menu Criteria Reimbursable Meals Note Serving Sizes Cost Control – consider all components Popular Cuisines Update Favorites

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31 Exchange Menus and Check menu for: Reimbursable meals Serving Sizes HUSSC Gold Award requirements General good menu practices Use sticky notes to give feedback and comments Writing Your HUSSC Menu

32 Make changes to your menu based on notes provided

33 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!

34 Sodium Trivia Which has less sodium when measured in equal amounts? A)Table Salt B)Kosher Salt C)Sea Salt Lower that Sodium!

35 Sodium Trivia How much sodium in 1 tsp of salt? A)1500 mg B)2300 mg C)2500 mg

36 Specify maximum sodium levels on bids Substitute highest sodium entrees for lower sodium choice Prepare from scratch a high sodium item Use herbs and spices in place of salt Use kosher or sea salt in place of table salt. Use “No salt added” products Lower that Sodium!

37 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

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

39 Who can HELP? School District –Superintendant –School Board Members –Principal / V-P –Teachers (PE / Health / Home Ec / Family Studies) –PTO/ PA

40 Who can HELP? ASB Athletes Sports Teams Senior Projects Student Clubs Stud ent Advi sory Grou p

41 Who can HELP? Community –Parents –Chefs –Non-Profit / Health Orientated / 4-H groups –Farmers –University / Community College(Nutrition / Restaurant Mgmt) –Dietitians

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44 Who can HELP?

45 RESOURCES

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48 Salad Bar Grants Who 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. Healthier US School Challenge (HUSSC)

49 Fuel up to Play 60 National Diary Council and NFL

50 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/ /1/ /1/ 2011

51 Milk Coolers Fuel 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 $ Milk Cooler Rebate Program!

52 Breakfast Grants

53 Educational Materials / Prizes

54 Let’s Move America’s Move to Raise a Healthier Generation of Children

55 The Lunch Box “Healthy Tools to Help All Schools”

56 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

57 Helping Each Other Fill out a postcard with your name and address Name three specific tasks you hope to have completed before December 1 st Hand you card to a partner – they will mail it to you on December 1 st

58 What Next? Follow- up materials Individual technical support AND ??


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