Tonight's Menu Tonight's Menu

Experience the meal just as students do!

1. Enter the Serving Area

2. Select from the Garden Bar:

Fresh Fruits, Vegetables, Side Salads (Corn, Tomato, Basil and Classic Caesar)

3. Select Your Entree: - Crunchy Beef Tacos with Cilantro Lime Rice

- Teriyaki Chicken & Vegetable Lo Mein- Baked Ziti (vegetarian)

Try Some Samples: Pizza (Cheese, Pepperoni, Hawaiian) on Whole Grain Crust

Tonight's Menu Tonight's Menu

Sweet Treat: House Made Coco-Banana Muffin Samples

Beverage Choices: 1% Milk or Fat-Free Chocolate Milk (serving line)

Water Fountain (front of the building) Izze Sparkling Fruit Juice (a la cart table)

Snacks: Sample a la cart items

Nutrition BingoNutrition Bingo

Mark all items:• Similar to the ones shown• That you’ve had today• Only whole grains count• Only lean meats count

Mark as many as you can

Put name on card

Turn in to Wendy at front

Winners drawn at the end of the

night

Millbrae School Meal Millbrae School Meal ProgramProgramSchool Wellness DinnerApril 26, 2014, 6:00 to 8:00 PMShea Center

Rusty Hopewell, MS, RDDistrict Wellness Coordinator

Julie Engberg, RDNutrition Consultant

Erin PrimerChild Nutrition ConsultantSodexho

QuestionsQuestionsSimple questions will be

answered

Complex questions:◦After presentation◦Email

Erin Primer: eprimer@mesd.k12.ca.us Rusty Hopewell:

rhopewell@mesd.k12.ca.us

Student Wellness ProgramStudent Wellness ProgramPHCD Healthy School Initiative

grant◦Wellness Coordinator◦District School Nurse◦School Counselor(s)◦Elementary PE Teacher

Wellness PolicyStudent Wellness Webpage:

◦http://bit.ly/MESDWellness

Feedback ChannelsFeedback ChannelsParent Survey

◦http://bit.ly/MESDParentSurvey Student Food Group (Taylor)

◦Student Food Survey◦Water Grant

Call or e-mail anytime

Considerations:• Equipment and Labor Capability

• Food Safety

• Student and Cultural Preference

• State and Federal Nutrition Guidelines

• State and Federal Reimbursement Rates

Creating a Balanced School Creating a Balanced School MealMeal

StateState andand FederalFederal Nutrition Nutrition GuidelinesGuidelines

• Calories (Kcals)• 5 Food Components

1. Milk2. Vegetable3. Fruit4. Grains5. Protein

• Sodium (salt)• Fats

• Total Fat• Saturated Fat• Trans-Fat

MyPlate Meal PatternMyPlate Meal PatternPrior to July 2014Prior to July 2014

Calories:Calories:K-5th: 550-650 Kcals, 6K-5th: 550-650 Kcals, 6thth-8-8thth: 600-700 : 600-700 KcalsKcals

Fluid Milk:Fluid Milk:8oz/day (offered)8oz/day (offered)

Vegetables: Vegetables: 3/4 cup/day (served)3/4 cup/day (served)

Fruit: Fruit: 1/2 cup/day (served)1/2 cup/day (served)

Grains: 50% Whole Grain:Grains: 50% Whole Grain:1oz minimum (offered)1oz minimum (offered)K-5K-5thth: 8-9oz/week, 6-8: 8-9oz/week, 6-8thth: 8-10oz/week: 8-10oz/week

Meat and Meat Alternatives: Meat and Meat Alternatives: (offered)(offered)Source-dependent serving sizesSource-dependent serving sizes

Fats:Fats:Total Fat - <30% of calories, Saturated fats - <10% Total Fat - <30% of calories, Saturated fats - <10% caloriescaloriesTrans Fat – 0 gramsTrans Fat – 0 grams

Sodium (Salt):Sodium (Salt):K-5K-5thth: <1377 mg 6: <1377 mg 6thth-8-8thth: <1520: <1520

Meal Reimbursement Meal Reimbursement ConsiderationsConsiderations

New Guidelines:New Guidelines: July 2014 and BeyondJuly 2014 and Beyond

Grains 100% Whole GrainsSodium <1230mg/1360mg

<935mg/1035mg (2017) <640mg/710mg (2022)

Millbrae School Meal Millbrae School Meal ProgramProgramThank you for your participation!

Rusty Hopewell – rhopewell@mesd.k12.ca.us District Wellness Coordinator

Julie Engberg - julie_engberg3@sbcglobal.net Nutrition Consultant

Erin Primer – eprimer@mesd.k12.ca.us Child Nutrition ConsultantSodexho