Presentations text content in Child Nutrition Services: What’s Being Served?
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Child Nutrition Services: What’s Being Served?
Slide2Federal-Dietary GuidelinesState-Texas Public School Nutrition Policy (TPSNP) Local-District regulation
What Are The CNS Requirements?
Slide3School meals must meet the RDA (Recommended Dietary Allowances) for calories, protein, vitamin A, vitamin C, calcium and iron⅓ RDA for Lunch¼ RDA for Breakfast
National Guidelines
Slide4No more than 30% Total FatNo more than 10% Saturated FatNote: These nutrients are averaged over a week.
National Guidelines for Lunch
Slide5Specific 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 friedFruits and vegetables must be available at all points of serviceLow fat and fat free milk must be offeredResource: www.squaremeals.org
Texas Public School Nutrition Policy
Slide6Low fat franks Whole grain pizza crustWhole grain breads/pastaLow fat and fat free milk
How Do We Do It Here?
Slide7Variety & choiceVisual appearanceCultural food preferencesCost/Equipment availabilityNutritional considerations
Menu Planning Considerations
Slide8Read and follow standardized recipes.Ingredients are all measured precisely.Standard serving utensils appropriate to the age group are used.
Food Preparation
Slide9Goal – 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
Slide10Tips 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 dessertsAdd peas or beans to entrée recipesSteam in small batches to retain nutrientsSeason foods without excess salt
Food Preparation
Slide11Serving as a CATCH team memberCommunicating GO/SLOW/WHOAWorking with others to promote GO/SLOW/WHOAUsing Eat Smart to encourage and promote increased fruit and vegetable consumption
What Are We Doing To Support CATCH?
Slide12GO foods are lower in fat, and/or added sugar, and/or they are less processedGO 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
Slide13Connecting 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
Slide14Slide15Positively promote the school nutrition programModel healthy behaviorsEat in the cafeteriaPost classroom menusPromote GO/SLOW/WHOA in classSupport the CATCH team
How Can You Help?
Slide16Our CATCH Team
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Child Nutrition Services: What’s Being Served?
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