• Allredpeppersstartout

green,thenturnred.

• Redpeppershave

calciumforhealthy

bones.

• Appleshavehealthy

naturalsugars.

• Appleshavelotsof

fiber.

SWEETREDPEPPERS

APPLES

TOMATOES• Californiagrowsmost

ofthetomatoesinthe

UnitedStates.

• Tomatoeshavelotsof

VitaminC.

WINTERSQUASH• SquashhasVitaminA

forhealthyeyes.

• Orangevegetables

helpyouhavehealthy

hair.

R E T H I N K I N G S C H O O L L U N C H

C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S

NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING

FOR SCHOOL NUTRITION SERVICES STAFF

KIWIFRUIT• Kiwifruitgrowson

avine.

• Californiagrowsmost

ofthekiwifruitinthe

UnitedStates.

• MandarinshaveVitamin

Aforhealthyeyes.

• Orangefruitshelpyour

heartstayhealthy.

BEETSMANDARINS• Beetsareroots.

• Beetshave

VitaminBforstrong

fingernails.

STRAWBERRIES

SPINACH

• Strawberrieshavemore

VitaminCthanoranges.

• Californiagrowsmost

ofthestrawberriesin

theUnitedStates.

• SpinachhasVitamin

Aforhealthyeyes.

• SpinachhasVitamin

Cforfightingcolds.

• Cabbageisrelated

tobroccoliand

cauliflower.

• Cabbagehaslotsof

VitaminC.

CABBAGE

• Youcaneatsugar

snappeasrawor

cooked.

• Sugarsnappeashave

iron,forastrongbody.

SUGARSNAPPEAS PLUMS• Plumsarerelated

toroses.

• PlumshaveVitaminC

forfightingcolds.

• Chardhasironfora

strongbody.

• ChardhasVitaminAfor

healthyeyes.

CHARD

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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG

NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING FOR SCHOOL NUTRITION SERVICES STAFF

SUGGESTED PROTOCOL AND BACKGROUND INFORMATION

TheNutritionEducationCardsandHospitalityTrainingProgramisdesignedforuseby

Californiaschooldistrictswishingtoincreasetheamountoffruitsandvegetablesofferedin

theschoollunchprogram.

Schoolstudentnutritionserviceemployeesareonthefrontlineoffoodserviceforboth

educationandmarketing.Theyfrequentlyknoweachchildbynameandhavedailycontact

withthestudents.Thistrainingprogramwasdevelopedtoassistnutritionservicesstaff

withunderstandingseasonalityoffruitsandvegetablesandtheirnutritionalvalueorrolein

Californiaagricultureandtoprovideasimple,hospitablewaytosharethisinformationwith

students.

Theprogramhastwoparts:PartIconsistsof20cards,eachwithanidentifyingpictureofa

differentseasonalfruitorvegetable,withnutritional,botanical,oragriculturalfactsinEnglish

andSpanish.Thesecardsaredesignedtobeputintoapocketorinthecashregisterforeasy

accessandreview.

PartIIconsistsofprotocolsfordeliveringfive-minutetrainingsessionsonusingthecards,

alongwithhospitalitysuggestionstobeusedinthelunchroomsetting.

The training is based on these premises:

• Schoollunchispartoftheeducationalday

Thistrainingprogramisdesignedtoencouragefrontlineandkitchenemployeestogrow

personallyintheirownknowledgeoffoodandnutrition,tothinkofschoollunchasan

integralpartoftheeducationalday,andtothinkofthemselvesaseducators.

• Hospitalityisintegraltothediningexperience

Hospitalityallowseachstudenttofeeltheyareimportantandwelcomeandencourages

abehaviorofcivilityandrespectforall.Instructorsinthisprogramareencouragedto

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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG

introduceoneortwoofthehospitalityideaslistedbelowpertrainingsession,andto

integratethemintothepracticeastheyseefit.

• Nutritioninformationimpactsschoollunchchoices

ThecardsprovidefactsonthenutritioncontentofvariousCaliforniafruitsandvegetables

andhowthatnutrientsupportsstudents’health.Referencesforthisinformationareincluded

attheendofthisdocument.

HOW TO USE THIS PROGRAM

THE INSTRUCTOR

TheinstructormaybethedirectorofStudentNutritionServicesoradesignee.

PREPARATION

Theinstructorshould:

• Considerintegratingthecardsandhospitalitytrainingintoaregularstaffmeetingor

trainingopportunityfourtimesayear,priortoeachseason.

• Ensurethatallparticipantshaveacopyofthecards.

SUGGESTED TRAINING PROGRAM—FIVE MINUTES

Provideopportunitiesforemployeestorealizehowmuchtheyalreadyknowaboutthe

seasonsandwhatfoodsgrowinthem,andtodevelopconfidenceinofferingthefactual

informationtothestudentsovertime.

1 Background

Introducethebackgroundtoeachseasonverybriefly.Seebackgroundinformationbelow.

2 Questions

Beginwithaquestiontogetpeoplethinkingseasonallyandtoencouragethemto

participate,suchas“Whatdoyouthinkofwhenyouthinkofthisseason?”Thereisnowrong

answer.Participantobservationsarebasedonpersonalexperience.Youmaywanttoaddto

theirresponsesfromyourbackground.

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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG

Otherquestions:Whatfruitsdoyouassociatewiththisseason?Whatvegetables?(See

backgroundinformationbelowforsomeofthecropsthatmightbementioned.)Arewe

servingthesefruitsandvegetablesinourlunchroom?

3 Facts

Reviewthecarddatafortheseasonandtalkaboutwhatmightbeofferedinschoolmeals.

4 Practice

Haveemployeespracticewitheachotherinpartnersusingthedataastheywouldtoa

studentinthelunchline.(Ifemployeesarereceivingcookinglessons,usingthecardsto

discusswhattheyhavepreparedprovidesawayofintegratingtheinformationwithwhat

theywillbeserving.)

HOSPITALITY TRAINING IDEAS

Thistrainingencouragesstaffmemberstothinkoftheschoollunchroomasthefrontendof

arestaurant.Thestudentsareschoollunchcustomersandsatisfactionaswellastheirrepeat

businessisvalued.Thestaffmembersprovidehospitalityaswellasservingaseducators

whoareteachingstudentsaboutnutrition.

Selectfromtheseoptions,andaddmoreofyourown.

• Warmlywelcomeeachstudentinline.Greetthemwithasmileastheycomethroughyour

line.Callthembynameifyouknowit.

• Commentpositivelyonachoicethestudenthasmade,callingtheentréeorfruitor

vegetablebynamewherepossible.

• Whiletheyaregoingthroughthelineorcheckingoutattheregister,beapartoftheir

learningday,betheirhealthylunchteacher.Provideinformationaboutwhatisonthe

menutodayandofferinformationaboutitspreparation.

• Usethefactsonthesecards.

5

COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG

SEASONAL BACKGROUND INFORMATION

FALL (SEPTEMBER, OCTOBER, NOVEMBER)—THE CROSSOVER SEASON

InCaliforniatherearestillsummerfruitsandvegetablesliketomatoes,eggplant,peppers,

zucchiniandmelonsbeingharvestedinSeptember,butfallfruitsandvegetables,suchas

apples,pears,persimmons,pomegranates,pumpkinsandotherhard-skinnedwintersquash

arebeingharvestedaswell.FallinCaliforniabeginswarm,andthencoolsasthedays

shorten.Thecoolerweatherbringsontheharvestofcoolweathercropsliketheleafygreens

—cabbage,kale,chard,spinach,collards,andlettuce,aswellasearlybroccoli,Brussels

sproutsandcauliflower.

Someotherfallfruitsandvegetables:jicama,cucumbers,zucchini,cherrytomatoes,plums,

peaches,beans,slicedtomatoes,sweetpeppers,zucchini,sweetpeppers,Asianandother

pears,HachiyaandFuyupersimmons(Fuyuarethecrunchyonesstudentsliketoeatraw

similartoapples),kiwi,tomatoes,androotvegetables(carrots,potatoes,turnips,parsnips).

WINTER (DECEMBER, JANUARY, FEBRUARY)—THE SEASON OF ROOTS AND CITRUS

EveninthecolddaysofwinterCaliforniafarmersareproducingfruitsandvegetables.The

citruscrop—oranges,mandarins,lemons,tangerines,andgrapefruits—isharvestedupand

downthestate.Kiwisarebeingharvestedalso.Lettuce,celery,andleafygreenscontinueto

thriveincoolweather.Broccoliandcauliflower,cabbage,kale,chard,andcollardsareattheir

peak.Storagerootsandfruits,harvestedinfalltokeepthroughwinter–sweetpotatoes,

turnips,rutabagas,onions,wintersquash,apples,pears,Fejoa(alsocalledpineappleguava),

andquincecometomarketaswell.

SPRING (MARCH, APRIL, MAY)—THE SEASON OF NEW GROWTH

Thelengtheningdaysandwarmingweatherofspringbringnewgrowthtoplants.Young

pods,likepeasandfavabeansareharvested,alongwithartichokes.Shootsofasparagus

appear,alongwithstrawberries,spring’searliestripeningfruit.Radishes,carrots,turnipsand

beets,springrootvegetables,areharvested,aswellasnewcropsoftenderlettuces,early

garlic,andonions.

Otherspringfruitsandvegetablesincludemandarins,jicama,cucumbers,springonions,

zucchini,cherrytomatoes,carrots,apricots,cherries,andsugarsnappeas.

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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG

SUMMER (JUNE, JULY, AUGUST)—THE SEASON OF ABUNDANCE

Duringthelongwarmdaysofsummer,California’sfields,orchards,andvineyardsare

overflowing.Fruitsstartwithcherriesandapricots,followedbypeaches,nectarines,

plums,melons,watermelons,andgrapes.Cherrytomatoesandslicedtomatoes(tomatoes

areactuallyafruitaswell,thoughmanytreatthemasavegetable),eggplants,peppers,

andthin-skinnedsummersquashlikezucchiniandcrookneckcometomarket,asdonew

potatoes,okra,greenbeans,snapbeans,cucumbers,jicama,andcorn.Inthecoolercoastal

regions,lettuceandleafygreensproductioncontinues,asdoesthestrawberryharvest.

REFERENCES

The20vegetablesandfruitsandtheirrespectiveseasonsincludedonthecardsweretaken

fromalistontheHarvestoftheMonth(HOV)website,anofficialwebsiteofNetworkfora

HealthyCalifornia,CaliforniaDepartmentofPublicHealthandPublicHealthInstitute.The

oneexceptionisspring:sugarsnappeas,whicharepopularwithstudents,usedfrequently

rawonsaladbars,andoftengrowninschoolgardens,makingthatconnectionfamiliarfor

students.HOVwasthesourceforsomeofthenutritionandotherinformation.

HarvestoftheMonthFeaturedProduceareselectedbasedonthefollowingcriteria:

• Californiagrown

• Inseasonduringmonthfeatured

• Representavarietyofcolorfulfruitsandvegetables

• Familiartochildren

• Affordablewhenpurchasedinseason

• AlignwiththeNetwork for a Healthy California Campaigns and Programs

• Easytouseforclassroomtastetesting

• Recommendedbyschoolproducebuyersforseasonalavailabilityandcost.

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COOKINGWITHCALIFORNIAFOODCENTERFORECOLITERACYWWW.ECOLITERACY.ORG

ADDITIONAL REFERENCES

• The New American Vegetable Cookbook—the Definitive Guide to America’s Exotic and

Traditional Vegetables,byGeorgeanneBrennan,IsaacCroninandCharlotteGlenn.(1985:

ArisBooks,Addison-WesleyPublishingCompany,Inc.).

• The Oxford Companion to Food,byAlanDavidson.(2006:OxfordUniversityPress).

• The Farmers Market Guide to Fruit, Selecting Preparing and Cooking,byJenniFleetwood

(2001:MQPublicationsLtd,Sourcebooks,Inc.).

• AgriculturalMarketingResourceCenter;AgriculturalIssuesCenter,UniversityofCalifornia.

• CaliforniaAvocadoCommission.

• Great Greens,byGeorgeanneBrennan.(2003:ChronicleBooks).

• CaliforniaStrawberryCommission.

• 2007CensusofAgriculture.

• www.nutritiondata.self.com

ACKNOWLEDGEMENTS

WearegratefultoRafaelitaCurva,Director,StudentNutritionServicesatDavisJointUnified

SchoolDistrict,withwhomwe’vebeenworkingonimprovingschoollunchforalmosta

decade.Duringthe2010–2011schoolyear,sheandherstaffassistedinevaluatingthesecards

andtheprograminthreeoftheircookingclassesandonsiteattheirsaladbars.Theirhonest

feedbackcontributedimmenselytothisproject.

AnnM.EvansandGeorgeanneBrennan

• Allredpeppers

startoutgreen,

thenturnred.

• Redpeppershave

calciumforhealthy

bones.

• Appleshave

healthynatural

sugars.

• Appleshavelotsof

fiber.

• KalehasVitaminA

forhealthyeyes.

• KalehasVitaminC

forfightingcolds.

KIWIFRUIT

SWEETREDPEPPERS

APPLES

KALE TOMATOES• Californiagrows

mostofthe

tomatoesinthe

UnitedStates.

• Tomatoeshave

lotsofVitaminC.

• Kiwifruitgrowson

avine.

• Californiagrows

mostofthe

kiwifruitinthe

UnitedStates.

WINTERSQUASH• Squashhas

VitaminAfor

healthyeyes.

• Orange

vegetableshelp

youhavehealthy

hair.

R E T H I N K I N G S C H O O L L U N C H

C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S

FA L L FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS

• Mandarinshave

VitaminAfor

healthyeyes.

• Orangefruitshelp

yourheartstay

healthy.

• Chardhasironfora

strongbody.

• ChardhasVitamin

Aforhealthyeyes.

• Cabbageisrelated

tobroccoliand

cauliflower.

• Cabbagehaslots

ofVitaminC.

BEETS

BROCCOLI

ORANGES

MANDARINS

CHARD

CABBAGE

• Beetsareroots.

• Beetshave

VitaminBfor

strongfingernails.

• Californiagrows

mostofthe

broccoliinthe

UnitedStates.

• Broccoliisrelated

tocabbageand

cauliflower.

• Californiagrows

lotsoforanges.

• TheCalifornia

missionsgrew

oranges.

R E T H I N K I N G S C H O O L L U N C H

C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S

W I N T E R FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS

• Californiagrows

mostofthe

avocadosinthe

UnitedStates.

• Avocadoshave

VitaminEfor

healthyskin.

• Californiagrows

mostofthe

asparagusinthe

UnitedStates.

• Youcaneat

asparagusraw

orcooked.

• Youcaneatsugar

snappeasrawor

cooked.

• Sugarsnappeas

haveiron,fora

strongbody.

CARROTS

STRAWBERRIES

SPINACH

AVOCADOS

ASPARAGUS

SUGARSNAPPEAS

• Californiagrows

mostofthe

carrotsinthe

UnitedStates.

• Carrotshave

VitaminAfor

healthyhair.

• Strawberrieshave

moreVitaminC

thanoranges.

• Californiagrows

mostofthe

strawberriesinthe

UnitedStates.

• Spinachhas

VitaminAfor

healthyeyes.

• Spinachhas

VitaminCfor

fightingcolds.

R E T H I N K I N G S C H O O L L U N C H

C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S

S P R I N G FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS

• Cornhas

carbohydrates

forenergy.

• CornhasVitamin

Bthatgivesus

energy.

• Californiahas

growngrapesfor

200years.

• Raisinsarereally

driedgrapes.

ZUCCHINI

PLUMS

CORN

• Melonisrelated

tozucchiniand

cucumbers.

• MelonhasVitamin

Cforfightingcolds.

MELON

GRAPES

• Zucchiniisrelated

tomelonsand

cucumbers.

• Zucchinihas

VitaminCfor

fightingtheflu.

• Plumsarerelated

toroses.

• Plumshave

VitaminCfor

fightingcolds.

R E T H I N K I N G S C H O O L L U N C H

C O O K I N G W I T H C A L I F O R N I A F O O D I N K - 1 2 S C H O O L S

S U M M E R FRUIT AND VEGETABLE SELECTIONS BY SEASON WITH FACTS

LETTUCE• Californiagrows

mostofthelettuce

intheUnited

States.

• Thedarkergreen

thelettuce,the

morevitamins.