Presentations text content in Child Nutrition Services: What’s Being Served?
Child Nutrition Services: What’s Being Served?Slide2
Federal-Dietary GuidelinesState-Texas Public School Nutrition Policy (TPSNP) Local-District regulation
What Are The CNS Requirements?Slide3
School meals must meet the RDA (Recommended Dietary Allowances) for calories, protein, vitamin A, vitamin C, calcium and iron⅓ RDA for Lunch¼ RDA for Breakfast
No more than 30% Total FatNo more than 10% Saturated FatNote: These nutrients are averaged over a week.
National Guidelines for LunchSlide5
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 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 PolicySlide6
Low fat franks Whole grain pizza crustWhole grain breads/pastaLow fat and fat free milk
How Do We Do It Here?Slide7
Variety & choiceVisual appearanceCultural food preferencesCost/Equipment availabilityNutritional considerations
Menu Planning ConsiderationsSlide8
Read and follow standardized recipes.Ingredients are all measured precisely.Standard serving utensils appropriate to the age group are used.
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:
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 dessertsAdd peas or beans to entrée recipesSteam in small batches to retain nutrientsSeason foods without excess salt
Serving 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?Slide12
GO 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
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 StudentsSlide14Slide15
Positively promote the school nutrition programModel healthy behaviorsEat in the cafeteriaPost classroom menusPromote GO/SLOW/WHOA in classSupport the CATCH team
How Can You Help?Slide16
Our CATCH TeamSlide17Slide18Slide19Slide20Slide21Slide22