1. Menu Planning Anderson County School District Clinton, TN

2. District Profile 16 Schools, mostly rural, with 9 elementary, 4 middle, 2 high school, and one alternative school 88 school staff, 2 Central Office staff, and myself 6500 students plus 200 HeadStart Students About 60% free and reduced 5 schools participating in the CEP Breakfast, Lunch, Afterschool Snack Contract Feeding with HeadStart

3. Elements of Menu Planning Participation-maintain or build numbers by offering food and beverages students, staff, and visitors will enjoy Regulations-comply with current regulations and build menu toward future changes in regulations Cost-set a percentage goal that will fall within your budget Age Group and Trends-consider the age group you are planning for and know trends in eating habits at school, home, and in restaurants

4. More Elements of Menu Planning Facility-what are the capabilities of your cafeteria facility(ies) for cooking, serving, and dining Product availability-what is available from commodity and what products will be scarce, plentiful, expensive in the coming year Staffing Situation/Climate-what is your labor market situation and do you need more convenience or more scratch cooked foods

6. Steps in Achieving an Acceptable Menu 1. Start with menus that have been acceptable in the past and use as a basis 2. Utilize student, parent, and staff surveys for preferences and suggestions 3. Manager feedback is essential in developing a menu and we ask for it often and encourage it daily 4. Meet with surrounding districts with a similar demographic and share ideas

7. 5. Cycle menus are best for us and we utilize a three week template 6. Write or amend your bid to include products that meet the nutritional regulations as well as show promise for acceptability 7. Encourage feedback throughout the year and do not be afraid to change the menu as often as necessary 8. Incorporate surprises or special treats into the cycle

9. Basic Menu Concepts Basic Menu Concepts for Offer vs. Serve Menu Planning

10. Entrees Choice of 2 in Grades K-8 In High School we offer 4 or 5 each day. Large Chef Salad and a deli meat wrap every day plus we have a sandwich, a pizza item, and a traditional meat entrée like spaghetti, roast, tacos, etc…

11. Grains and Breads A lighter whole grain product is more acceptable in our district. We have had great success with whole grain sandwich buns and dinner rolls, less success with whole grain biscuits and pasta.

12. Vegetables The menu has two vegetables minimum each day. We serve potatoes at least twice a week and deep fry tater tots and fries in 3 middle schools and both high schools. We offer a Large Chef in high school daily and once a week in elementary and middle.

13. Fruits We offer a fresh fruit each day and also canned or dried fruit. We do not serve juice at lunch.

14. Milk Chocolate, vanilla, strawberry flavored milks 1% or skim in white milk

15. Breakfast Strategies Usually offer 2 choices plus cereal Example: pizza, muffin, cereal and toast A juice and a fruit offered every morning and boxes of raisins are available just in case no other fruit or juice taken We have juice or fruit at beginning of line and milk at the end of the line to decrease waste

16. Basic Menu Writing Start with a template for 5 days with favorite entrée daily and appropriate bread for entrée Insert beans, red/orange, dark green, starch, and or other vegetables to achieve targets Insert fruits Add an alternate entrée for the second choice Do your nutritional analysis to see if it works, then tweak

18. High School Cycle Menu WEEK 1 December 1December 2December 3December 4December 5 High School ½ c fruit, 1 cup vegetable, 2 meat, and 2 grain daily 1/2 cup Dark Green and 1 ¼ cup Red/ Orange weekly  Sweet and Sour Chicken w/ Rice and Egg Roll  Chicken Patty Sandwich  Tony’s Thick Crust Cheese Pizza WG Steamed Broccoli, Crisp Fried Potatoes, Chilled Applesauce Fresh Orange Wedges Beef Tacos w/ Salsa and Cheese (+Grain) Deli Sandwich w/ Pickle Spear Tony’s Pepperoni Pizza Savory Pinto Beans, Shredded Salad, Chilled Mandarin Oranges, Fresh Apple or Pear Slices Breaded Chicken Nuggets w/ Roll  Stuffed Crust Pizza Crisp Fried Potatoes, California Mixed Vegetables, Sliced Peaches, Fresh Orange Wedges Steak and Gravy w/ Honey Wheat Roll Chicken Patty Sandwich Chicken and Cheese Flatbread Creamy Mashed Potatoes, Seasoned Green Beans, Mixed Green Salad, Chilled Mixed Fruit, Fresh Apple Slices Beef Chili w/ WG Crackers Beef Fiestada Pizza Hot Dog on Bun Steak Fries, Steamed Corn, Raw Baby Carrots w/ dip, Chilled Pineapple, Bananas WEEK 2December 8December 9December 10December 11December 12 Large Chef Salad w/ Bread and Protein and Whole Grain Meat and Cheese Wraps Served Daily. Milk with 1% or less fat Is offered at every meal.  Chicken Nuggets w/ Dipping Sauce and Honey Wheat Roll  Hamburger or Cheeseburger on Bun  Tony’s Thick Crust Cheese Pizza Crispy Fried Potatoes, Vegetarian Baked Beans, Chilled Applesauce Fresh Orange Wedges  Chicken Patty Sandwich  Fajita Chicken w/ Spanish Rice  Tony’s Pepperoni Pizza Shredded Salad, Fresh Veggies and Dressing, Mandarin Oranges, Fresh Apple or Pear  Baked Chicken w/ Honey Wheat Roll  BBQ Sandwich  Stuffed Crust Pizza Crispy Fried Potatoes, Seasoned Green Beans, Chilled Sliced Peaches, Fresh Orange Wedges  Chicken Parmesan w/ Honey Wheat Roll  Chicken Patty Sandwich  Tony’s Thick Crust Cheese Pizza Creamy Mashed Potatoes, Seasoned Green Beans, Mixed Green Salad, Chilled Mixed Fruit, Fresh Apple Slices  Peanut Butter and Jelly Sandwich  Beef Fiestada Pizza  Spicy Chicken Sandwich Crispy Fried Potatoes, Steamed Corn, Mixed Green Salad, Raw Baby Carrots w/ Dip, Chilled Pineapple, Bananas WEEK 3December 15December 16December 17December 18December 19 Large Chef Salad w/ Bread and Protein and Whole Grain Meat and Cheese Wraps Served Daily. Chicken Nuggets w/ Dipping Sauce and Cornbread  Macaroni and Cheese and Cornbread  Hamburger or Cheeseburger on WG Bun Savory Pinto Beans, Crisp Fried Potatoes, Chilled Applesauce, Fresh Orange Wedges  Spaghetti and Meat Sauce w/ Garlic Bread  Chicken Patty Sandwich  Tony’s Pepperoni Pizza Steamed Broccoli, Mixed Green Salad, Chilled Mandarin Oranges, Fresh Apple or Pear Slices  Ham and cheese deli sandwich w/pickle spear  Stuffed Crust Pizza  Meatballs in Orange Sauce or Brown Gravy w /Honey Wheat Roll Crisp Fried Potatoes, California Steamed Vegetables, Sliced Peaches, Fresh Orange Wedges Manager’s Choice for Student Favorites Any student attending school this day can be provided with a breakfast and lunch

19. Elementary and Middle School Menu WEEK 1 January 06, 2015January 07January 08January 09 Students choose one entrée Choose 2 fruits/vegetables for color and health Choose 1 entrée:  Cook-out Hamburger w/ lettuce, tomato and pickle with Condiments Hot Dog on WG Bun with Condiments Crispy Oven Potatoes, Seasoned Baked Vegetarian Beans, Lettuce and Tomato w/ pickle, Chilled Mandarin Oranges, Fresh Apple or Pear Slices Choose 1 entrée: Turkey Deli Meat and Cheese Wrap on WG Tortilla  Pizza Bites w/ Marinara Sauce California Vegetables, Mixed Green Salad, Fresh Orange Wedges, Chilled Peach Slices Choose 1 entrée:  Large Fresh Green Chef Salad w/ WG Crackers or Roll  Crispy Chicken Nuggets with dipping sauce and a WG Roll Crispy Potatoes, Baby Carrots w/ ranch dip, Chilled Mixed Fruit, Fresh Apple Slices Choose 1 entrée:  Pepperoni or Cheese Pizza  Corn Dog w/ mustard or ketchup Seasoned Broccoli, Steamed Corn, Chilled Pineapple, Bananas Week 2 January 12January 13January 14January 15January 16 Milk, 15 or less fat, is offered at every meal. Choose 1 entrée:  Steak and Gravy with WG Roll Breaded Chicken Nuggets w/ WG Roll Creamy Mashed Potatoes Seasoned Green Beans Chilled Applesauce Fresh Orange Wedges Choose 1 entrée: Chicken Sandwich on WG Bun  Beef Chili and WG Crackers Potato Triangle, Raw Vegetables w/dip, Mandarin Oranges, Fresh Apple or Pear Choose 1 entrée:  Tacos with WG Chips and Cheese and Spanish Rice  Fajita Wrap both with Spanish Rice and Salsa Pinto Beans, Shredded Salad, Chilled Sliced Peaches, Fresh Orange Wedges Choose 1 entrée:  Large Fresh Green Chef Salad w/ WG Crackers or Roll  Crispy Chicken Nuggets with Dipping sauce and a WG Roll Crispy Potatoes, Green side salad, Chilled Mixed Fruit, Fresh Apple Slices Choose 1 entrée:  Pepperoni or Cheese Pizza  Turkey Deli Meat and Cheese Wrap on WG Tortilla Orange Glazed Carrots, Mixed Green Salad, Steamed Corn, Chilled Pineapple, Bananas Week 3 January 19January 20January 21January 22January 23 In Service, No School Choose 1 entrée:  Corn Dog w/ mustard or ketchup  Macaroni and Cheese w/ Country Cornbread Seasoned Pinto Beans, Cooked Turnip Greens, Chilled Mandarin Oranges, Fresh Apple or Pear Slices Choose 1 entrée:  Fish Nuggets w/ tartar sauce and Garlic Bread  Spaghetti and Meat Sauce w/ Garlic Bread Mixed Green Salad, Steamed Broccoli, Chilled Sliced Peaches, Fresh Orange Wedges Choose 1 entrée: Large Fresh Green Chef Salad w/ WG Crackers or Roll Crispy Chicken Nuggets with Sauce and a WG Roll Baked Potatoes, Green side salad, Chilled Mixed Fruit, Fresh Apple Slices Choose 1 entrée: Pepperoni or Cheese Pizza Turkey Deli Sandwich on Whole Grain Bun Steamed Corn, Raw Baby Carrots w/ ranch dip, Chilled Pineapple, Bananas

20. Tools to Use Meal Pattern Guideline w/ calories Sodium Graduated Guidelines Bread and Grain Equivalent Chart Food Buying Guide Your bid should reflect easy 1 and 2 equivalents for meat and grain Nutritional software to make menu writing easier for compliance and changes when necessary Visit other school websites

21. “A-HA” Moments You may have to start over on the menu, last year’s trends are just that…..last year’s Just because you like the taste of the food does not mean they will like it—Know your customers! My “A-Ha”, I have too much chicken on the menu so I need to rethink