1. Reducing Sodium without Compromising Flavor
Micha James, M.S.
Nutrition Services Director
Monterey Peninsula Unified School District
Team Up Thursday - Creative Ways to Boost Flavor with Less Sodium!
Thursday, May 25, 2017

2. Monterey Peninsula USD at a Glance
Tri-City District
75 department employees
23 active sites
1 Central Kitchen
2 Childcare Centers
12 Elementary (K-5)
3 Middle (6-8)
4 High schools (9-12)
1 Central Warehouse
2 externally funded programs
FFVP
Smarter Lunchroom
Afterschool Snack
CACFP Supper Program
Stats
10,575 students enrolled
850k meals/year
7800 meals/snacks served daily
66% free/reduced
30% Breakfast & 46% Lunch participation
$495,000 yearly average a la carte revenue
Fresh Meals - recipe development; 150 new recipes that will soon be available through Fresh Meals
Breakfast participation breakdown - 32% K5, 24% MS & HS
Lunch participation breakdown (60% K5, 26% MS, 29% HS)

3. Putting Sodium in Perspective – Staff Buy-In
NS(L/B)P Target I: SY
USDA / HHS Sodium Recommendation
Lunch
≤1230mg (K‐5)
≤1360mg (6‐8)
≤1420mg (9‐12)
Breakfast
≤540mg ( K‐5)
≤600mg (6‐8)
≤640mg (9‐12)
Dietary Guidelines for Americans, : “…ages 1-3, ages 4-8, ages 9-13, and age 14 and up should consume less than 1500, 1900, 2200, and 2,300 mg of sodium respectively each day.” CDC – Salt, 9/9/2014: “Nearly 9 in 10 children eat more sodium than recommended…1 in 6 have raised blood pressure…”

4. How MPUSD is Working to Meet the Sodium Guidelines
Salad Bars
Central Kitchen Entrees and Sides
Scratch Cooking at HS sites
Clean Ingredient Food Selections
Menu Variety / Product Selection
Organic/Natural A la Carte Selections
Culinary Specialist

5. Salad Bars 8 of 12 Elementary Schools 1 of 3 Middle Schools
3 of 4 High Schools
Offers:
Fresh fruits and vegetables
Colorful and varied selections
Personalization – less waste
Opportunity for nutrition education

6. “I love the salad bar!
I get to choose what I
want to eat – just like
grown-ups do!”
Monte Vista Elementary school student

7. Central Kitchen Entrees & Sides
Close to 10k meals/sides prepared weekly through the Central Kitchen
entrees
4,850 vegetable and/or fruit sides
825 extras (after school programs, theme meal “desserts”, etc.)
Allows:
Ingredient control
Use of herbs and spices to build flavor profiles

8. "The reality is that school cooks are a bunch of food rock stars."

9. Scratch Cooking at HS 550 breakfast foods prepared daily
800 lunch foods prepared daily
Allows:
Ingredient control
Use of herbs and spices to build flavor profiles
Fresher tasting food – home cooked appeal

10. Just Like Home!

11. Cleaner Ingredients Use of natural and/or organic products
Attention to ingredient labels – real foods vs. chemistry projects

12. Clean Ingredients

13. Variety & Selection are the Spices of Life!
Multiple entrée offerings reduces weekly sodium average
3 entrees at K-8
5-8 entrees at the HS
Product selection is key
Frozen vs. Canned
Fresh vs. Processed 
Natural vs. Manufactured
For example: low-fat yogurt w/ graham crackers ~ students love it, total sodium is 185mg, it requires minimal prep!

14. Culinary Specialist Trained chef Develops recipes
“Tweaks” existing recipes to reduce sodium through the use of acids and herbs
Acts as a liaison between the department and the students, increasing awareness about the fun & flavor in healthy eating
Supports staff training and provides nutrition education to staff, assisting with staff understanding of the “why”

15. Test after test after test…