Menu Criteria, Planning & Marketing for HUSSC

Carol H. Gilbert, M.Ed, SNS

Requirements

• Dark green vegetables• Orange vegetables• Legumes• Fruits• Whole grains

Veggie Variety

• Include – Dark-green vegetables– Orange vegetables– Dry beans and peas

• Starchy and Other veggies– Occasionally

Veggie Criteria

• Different veggie every day– Minimum ¼ cup

• Dark green or orange – 3 or more days per week– Of the 3, at least 2 must be different

• Cooked dry beans or peas – 1 time per week– Includes canned dry beans or peas– Either a meat alternate or a veggie, not both

• Romaine lettuce

• Head lettuce• Brussels Sprouts• Broccoli• Turnip Greens• Spinach• Green Peas• Watercress

• Asparagus• Green Peppers• Mesculin (baby greens)• Green Beans• Dark Green Leafy Lettuce

• Bok choy

• Collard greens

Dark Green or Other Green Veggies?Pick the acceptable Dark Green Veggies

Orange Veggies

• Pumpkin• Sweet potato• Acorn squash• Butternut squash• Carrots• Hubbard squash

Dry Beans & Peas

– Black beans– Black-eyed peas– Garbanzo (chickpeas)

– Great Northern– Kidney– Lentils– Navy (pea) beans

– Lima beans, mature– Pink beans– Pinto beans– Red beans– Soybeans, mature– Split peas

What about Starchy and Other Veggies

• Include as part of the total different servings per week:– Corn – Potatoes (mashed, fries, potato rounds, baked)– Green peas (fresh or frozen)– Soybeans– Edamame, green– Lima Beans, green (fresh or frozen)– Green & Red Peppers– Beets

Fruits

• Eat a variety of fruit

• Different fruit every day

• Select fresh, frozen, canned, or dried fruit– Dried fruit may not be pre-sweetened

• Minimize fruit juice– 100% juice can be counted only 1 time per week

Whole-Grains • Make half your grains, whole

– Bronze and Silver 1Serving of whole-grain food 3 times per week– Portion size must meet criteria in Food Buying Guide, pages 3.15 -16

• Meet the Group A or Group B criteria below: – Group A: Food products with whole grain(s) as the primary ingredient

by weight

– Group B: Food products with whole grain(s) as the primary grain ingredient by weight

– The majority of whole grains must be Group A • at least 2 out of 3 whole grains for bronze and silver, and at least 3 out of 5

whole grains for gold must be Group A)

• Documentation from manufacturer

What is a Whole-grain?

• Whole-wheat flour (Red or white)• Bulgur- whole, cracked or whole-grain• Graham flour• Whole oats, oatmeal or oats• Rice- brown, wild• Barley- whole, whole-grain, dehulled• Whole rye flour

Correct Grain IdentificationLabel 1: Whole wheat flour, enriched flour, water, nonfat dry milk, wheat gluten, yeast, oil, xxx, xxx, xxx……

Label 2: Water, enriched flour, whole wheat flour, oatmeal, flaxseed, nonfat dry milk, corn syrup, wheat gluten, yeast, xxx, xxx, xxx…..

Menu Planning & Marketing• Review the menu– Ask, “Where can I incorporate US Healthier foods?”

• Research the items you are serving– Whole grains, get the facts from manufacturer

• Whole grains & dry beans, peas – Plan– Taste-test

Incorporating Whole Grains

• Use whole wheat pastas• Purchase pizza with whole wheat crust• Use ½ whole wheat + ½ white in sandwiches• Purchase whole grain breaded products• Brown rice to replace white• Whole grain breakfast cereals• Whole grain corn chips

Menu Planning & Marketing

– Main Dishes• Add to Taco Meat• Hot Dog & Baked Bean • Chili ~ Have a cook-off• Hummus • Enchiladas• Quesadillas

– Vegetables & Sides• 3-Bean Salad• Hummus• Lentils & Whole grain

rice• Red Beans & Rice• Baked Beans• Santa Fe Salad• Lentil Salad

• It only takes a ¼ cup, one time weekly!!

Menu Planning & Marketing

• Soups– Split Pea & Ham– Vegetable– Minestrone– Black Bean– 12 Bean Soup

Healthy Menu Planning

• Organize a food committee– Students– Parents– Faculty– Chefs to School Program

• Taste-test items before serving to everyone– Remember to try at least 3 times

Healthy Menu Planning

• Merchandise – We eat with our eye’s first

• Change takes time– Be consistent– Be patient– Be inventive

• YOU are the expert in serving healthy food!