Produce isn’t just for side dishes - School Nutrition Boards and Major Manufacturers. ... •Mix...
Transcript of Produce isn’t just for side dishes - School Nutrition Boards and Major Manufacturers. ... •Mix...
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Presented by:• Chef Matthew Poling• Malissa Marsden, SNS
Produce isn’t just for side dishes
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Dietary Guidelines For Americans
• According to the 2015 DGA, an important strategy for meeting nutrition goals is to change the composition of center‐of‐the plate entrées. Learn how to increase consumption of fruits and vegetables by using their flavors, textures and colors to enhance entrées while meeting the meal patterns—no stealth nutrition needed—just creativity and imagination.
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Goals
• Share how to decrease fat, sat fat and sodium by changing up and out ingredients in popular main items.
• Hear how one district has gone from processed to scratch, increased participation and most importantly consumption of fruits and vegetables by mixing in their great flavors and textures.
• Share how to Increase consumption by combining with consumable entrées
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Chef Matthew’s Story
• Became Executive Chef at WCSD6 in 2013• Locally‐sourced produce and meat • Now spends 22% of its $3.5 million annual food budget on locally‐grown foods
• Produces 75% of its food from scratch – up from just 20% in 2011.
• The district has a 12,000‐square‐foot central production kitchen, producing 15,000 meals per day.
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Malissa’s Story
• School Specialist for a Midwest broker 16 years• Bought a boat, quit our jobs and went 1200 miles and 27 locks
• Lives aboard Gypsy Queen in Pensacola FL• School Nutrition Specialist for Agriculture Marketing Boards and Major Manufacturers.
• Speaks USDA & CN.
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Changing Consumption
•Changing Perception•Changing Production•Challenging Creativity•Educating Palates •Educating ourselves
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Remodel Entrée’s
•American’s traditional meat centered entrée•Many cultures’ traditional entrées • Small amounts of meat •Mixed in vegetables, fruits and whole grains
• Stir Fries, Rice Bowls, Noodle Bowls
Brunch Bowl with potatoes, black beans, salsa & eggs
Enchilada bowl with brown rice & black beans & USDA chicken strips
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Today’s Salads
• Entrée Salads can mix fruits & vegetables with “rightsized” protein• “Composed” Entrée Salads
• Our Customers are eating at Fast Casual• They expect it to look the same each day
• Salad Shakers• Layer flavors of fruits and veggies with lean proteins
• Grab & Go popular
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Expand Options
•Walking Salads• Finger Salads•Healthy Dressing• Add fresh herbs to prepared dressing
• Tasty seeds & nuts add crunch and protein
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Our Customers Love to Customize
•Topping Bars•Flavor Stations•Pasta Bars•Potato Bars•Ramen Bars•Salsa Bars
Taco Topping Bar
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Mid East Feast
• Hummus‐Rodelle Mix• Chicken Kabsa• Beef Kofta in Tomato Curry• Jeweled Rice • Yogurt Sauce• Shirazi• Tabbouleh• Brown Rice
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Pastabillities Bar
• Spaghetti & Penne, whole grain• Alfredo Sauce & Marinara Sauce• Blended Meatballs & Grilled Chicken Strips• Parmesan Cheese
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Mac & Cheese Bar
• Rotini & Elbow Whole Grain Pasta• Queso Bianco & Cheddar Cheese Sauce, R/F• Blended Meatballs & Grilled Chicken Strips• Broccoli Florets• Bacon Pieces• Bread Sticks, whole grain‐rich
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
All American Grill
• Chicken Breasts• Burgers with house seasoning• Hamburger buns or Pretzel Buns• Provolone Cheese or American Cheese• Ancho Chipotle Sauce & Pesto Sauce• Lettuce, Tomatoes & Onions• Mushrooms, Pickles & Peppers• Condiments
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Tierra Del Sol Bar
• Beef Taco Meat & Grilled Chicken Strips• Queso Bianco Sauce & Cheddar Cheese Sauce, R/F• Spanish Rice• Black Bean Salsa• Lettuce & Tomatoes & Jalapenos• Salsa Verde & Picante Sauce• Tortillas & Chips, whole grain‐rich• Shredded Cheddar Cheese• Ranch Dressing
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Tasty Toppings
•Offer a rainbow of choices•Mix up the choices with seasonal produce•Add ethnic touches with new flavors•Offer salt free or low sodium seasonings
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Dip It or Dunk It
• Adding healthy protein based dips• Mixing proteins in sauces• Mixing sweet & savory• Going beyond ranch• Aioli = big flavor, small portions• Rename condiments• Pizza sauce on the side of pizza
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Top It
• Gyro Burger: Plain Greek Yogurt mixed with dried dill, diced cucumbers and diced onions• Sweet & Spicy Burger: Sriracha sauce & soy sauce Broccoli Slaw• Hot & Hotter Burger: Jalapeños and Sriracha sauce• Chicken Parmesan Sandwich• Sub sandwich toppings
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Pizza Please
•Cheese Pizza: Your Canvas•Add Veggies: fresh or frozen•Add Herbs•Add Sauces•Add Flavors
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Blend•To Increase Consumption•To Increase Flavors•To Increase Volume•To Increase Versatility
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Add It Up!
•¼ cup each day•1 ¼ cup each week•36 cups per year•9 Quarts•25% Additional Servings Consumed
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Michael Rosenberger, Director of Food & Nutrition Services, Irving Independent School District
• By blending mushrooms into our sloppy joe recipe, we have developed a new depth of flavor for a classic dish. The mushrooms lower the fat, calories and sodium allowing us to serve a delicious, hearty portion to students which works great for a winter lunch. Once the students taste the new blended sloppy joe recipe, they love it. Even if there is initial hesitancy, the great flavor wins them over!”
Beef vs. Blended
Beef Burger, 67.2 g• 200 Calories• 16 g Fat• 7 g Sat Fat• 100 mg Sodium• 0 g Fiber• 12 g Protein• O% A, 0 % C, • 0% Cal, 6% Iron
Blended Burger, 69.74 g• 129.01 Calories• 8.13 g Fat• 3.09 g Sat Fat• 215 mg Sodium• 1.34 g Fiber• 12.24 g Protein• O% A, 3% C, • 3% Cal, 8% Iron
Beef vs. Blended
Meatballs, 70 g• 180 Calories• 12 g Fat• 5 g Sat Fat• 270 mg Sodium• 0 g Fiber• 13 g Protein• O% A, 2 % C, • 2% Cal, 6% Iron
Blended Meatballs, 79.38 g• 149.8 Calories• 9.89 g Fat• 3.8 g Sat Fat• 215 mg Sodium• 0.89 g Fiber• 11.84 g Protein• O% A, 3% C, • 3% Cal, 8% Iron
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Local Beef & Mushroom Blends
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Roasted Vegetable Blend
• Squash• Onions• Mushrooms• Zucchini• Olive Oil• Salt & Pepper• Base recipe added to many items• In chicken alfredo and turkey meatloaf & others
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Chef Matthew Poling
• Matthew Poling, Executive Chef
• Weld County School District 6 Nutrition Services• 2508 4th Ave. Greeley, CO 80631• Phone: 970‐348‐6614• Email: [email protected]• www.greeleyschools.org
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Malissa Marsden, SNS
• Child Nutrition Support Services• Consultant• Twitter : @malissamarsden• Email: [email protected]• Phone: 815‐751‐7445
© COPYRIGHT 2016 SCHOOL NUTRITION ASSOCIATION – #ANC16 – SAN ANTONIO, TEXAS
Professional Standards Code
• This session provides one (1) CEU
• Key Area: Nutrition ‐1000
• Key Topic: Produce Isn’t Just for Side Dishes ‐ 1100