Lowering Sodium without - PowerPoint Presentation

Lowering Sodium without Losing Flavor Union Public Schools Tulsa, Oklahoma Lisa Griffin, RD, LD Callie Fowler- Farish Director of Child Nutrition District Executive Chef

Union Public Schools-Tulsa, OK 19 school sites 13 elementary schools, 2 middle schools, 2 high schools, 1 early childhood center, 1 alternative education school16,000 students68% free/reducedADP10,000 lunches, 6,000 breakfasts, 500 supper meals, 1000 snacks, 4500 fruit and vegetable grant snacks Offer summer meals, a la carte, and cateringPersonnel 175 employees, 3 dietitians, 1 Executive Chef, 3 school chefs

Union Public SchoolsOn-site preparation schools, central warehouse Bringing current trends “reinvented” into the schools Keeping things fresh Purchasing with local farmersPreparing baked goods in houseMake your own sauces

Lowering Sodium through Purchasing Purchase as much fresh foods as possible-fruits, vegetables, herbsFrozen vegetables usually are lower in sodium than canned vegetables, such as frozen corn or green beans compared to canned frozen corn = 1 mg versus canned 214 mg per 1/2 cup frozen green beans = 9 mg versus canned 260 mg per 1/2 cup

Lowering Sodium through Purchasing Identify foods on your menus that are available with lower sodium levels Write specifications on your bids that identify which foods should be lower sodium and the level of sodium expected, eg. Lower sodium black beans at 116 mg/serving vs 350 mgThe only canned vegetables we purchase are some green beans, tomatoes, and lower sodium beans

Lowering Sodium through Purchasing We specify and purchase lower sodium bases, or make our own stocks, and lower sodium soy sauce, use hoisin sauce rather than oyster sauce in Asian foodsPurchase garlic, onion, and celery powders versus saltsPurchase seasoning mixes that do not contain MSG (monosodium glutamate) or where salt is not the primary ingredient.

Lowering Sodium through Purchasing Purchase high quality foods as much as possible Specify lower sodium meats and convenience foods, natural uncured deli meatsMake sure herbs and spices are no older than one year old. Discard after that because spices and herbs develop flat aroma and flavor

Lowering Sodium through Menu Planning Introduce more “from scratch” menu items helps control sodium, increase flavor Balance “from scratch” items with convenience items on menus for controlling sodium as well as providing more efficient labor utilization

Lowering Sodium through Menu PlanningIf students really like an entrée that is higher in sodium, like cheese nachos, serve it once a month and put on the menu during a week that has lower sodium entrees or sides so that total sodium isn’t too high Remove or limit items on menus that are very high in sodium such as pickles, some condiments, hot dogs and some deli meats

The Physiology of TasteTongue and areas of taste Tastings with students and staff Taste training with all staff Always looking for new and interesting ingredients Incorporating a variety of cuisines into the menuFusion!!!

Lowering Sodium through Recipes Use herbs, spices, juices and zests, vegetable stocks, lower sodium bases (like chicken broth in rice), seasoning foods such as bell peppers, hot chili peppers, carrots, celery, garlic, onion, shallots, lower sodium soy sauce, sesame oil, Greek seasoning Introduce spices and herbs at the correct time during cookingMake your own seasoning mixes such as Cajun or Italian seasoning without salt or reduced salt

Lowering Sodium through Recipes Reduce the amount of cheese in a recipe, or substitute a lower sodium cheeseSwiss cheese has 115 mg sodium per ounce, Mozzarella has 170 mg/oz Cheddar and Provolone has 185 mg/oz Pepper jack has 210 mg/ozAmerican has 270-350 mg/oz

Lowering Sodium through RecipesA total of 1-3 Tablespoons herbs and spices per 50 portions of a recipe is usually adequate Use 2 times as much of a fresh herb or spice as of the dried formUse twice as much of a dried leaf herb as of the ground form (1/2 tsp dried thyme leaves =1/4 tsp ground thyme)

Lowering Sodium through Recipes In general, double the spices and herbs in a recipe when increasing from 50 to 100 servings. Increase the spice or herb by 25% for each additional 100 servings, taste and add more if needed. Ground herbs should be added just before the cooking of food is complete. Adequate time should be allowed for the dried herbs to absorb enough moisture to release the flavor.

Lowering Sodium through Preparation/Cooking Techniques Layering of flavors and timing Use different cooking techniques that add more depth of flavor such as braising, stir frying, roasting, marinatingBatch cook for ultimate freshness, color, and flavor Offer fruit and vegetable bars that allow students to eat more fresh produce and have more choicesHerb/Spice Chart

Herbs and Spices Flavor Chart Italian Basil , Oregano, Thyme, Rosemary, Garlic, Chili Flakes, ParsleyLatinCilantro, Oregano, Chili Powder, Cumin, Dried PeppersAsian Garlic, Ginger, Cilantro, Green Onions, Sesame, Chili Flakes, Dried PeppersIndianGarlic, Ginger, Coriander, Chili Flakes, Cumin, Cinnamon, Dried PeppersFrenchRosemary, Thyme, Parsley, Dill, NutmegMediterranean Parsley, Dill, Mint, Oregano, Basil, Paprika, Chives

Herbs and Spices Flavor Chart Peas Dill, Parsley, Mint PotatoesParsley, Chili Flakes, Rosemary, Thyme, Chives, GarlicCornGarlic, Cilantro, Chili Flakes, Chili PowderBeansGarlic, Cilantro, Chili Flakes, Chili Powder, Parsley, Cumin, Basil, Oregano, Thyme, RosemaryCarrots Coriander, Dill, Thyme, Rosemary, Garlic, GingerMeatsRosemary, Thyme, Oregano, Coriander, Chili PowderPoultryRosemary, Thyme, Basil, Oregano, Parsley, CilantroSweet potatoes Ginger, Paprika, Chili Powder, Parsley, Mint

Employee Buy-In Provide culinary training and boot camps on how to season foods and use different cooking methodsProvide creative and fun “competitions” using herbs and spices and “secret basket” which creates employee engagement and prideListen to your employees, they have great ideas

Questions?