Healthier Kansas Menus

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Healthier Kansas Menus

• Presented by
• Tammy Poland
• Child Nutrition Wellness
• Kansas State Department of Education
• MPRO Conference
• October, 2009

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Healthier Kansas Menus

• Healthy Menus that
• Students will Love

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Healthier Kansas Menus

• Planning Tools that
• Food Service will Love

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Healthier Kansas Menus

• 4 weeks of planned lunch menus
• Recipes for school-made items
• Product specifications for purchased items
• Component contributions calculated for Food Based
  Menu Planning
• Production records
• Nutrient analysis

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Healthier Kansas Menus

• Meet requirements for
• Food Based Meal Pattern
• Kansas Wellness Policy Exemplary Guidelines
• 2008 Healthier US School Challenge as currently
  understood
• SMI Nutrient Standards
• if Serve using same products

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Menus Include

• Fresh fruit/vegetable choice daily
• Non-fat and 1 milk exclusively
• Reduced-fat salad dressing (6 g/oz)
• Whole grain items daily
• Healthy lower-fat desserts 1-3 times a week

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Recipes

• Many include whole grain ingredients
• Contain limited added fat, sodium
• Specify serving sizes for K-6 and 7-12 age/grade
  groups
• Include detailed instructions, pan sizes, baking
  times, etc.
• Provide nutrients per serving
• Include process for HACCP

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Production Records and Instructions

• Suggested serving utensils
• Food Safety guidelines
• Purchasing quantities and tips
• Pre-prep reminders for the following days
  production

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Product Specificationsfor Purchased Items

• Total fat and sodium specifications
• Meat/Meat Alternate specifications for
• Food Based Menu Planning
• KSDE does not endorse any brand or vendor

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Component Contributions

• Component contributions completed for recipes and
  serving sizes as planned.
• If recipes are modified or serving sizes changed,
  component contributions must be re-calculated.

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Food Based Production Records

• Daily and weekly component contributions are
  completed.
• Individual production kitchens will complete
  Amounts Prepared , Amounts Leftover, and No.
  of meals served.

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Fruit/Vegetable Order Guide

• Provide amounts needed for 100 servings for each
  planned serving size
• Based on standard yields or weighed portions
• Amounts needed for individual serving sites can
  be calculated

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Adapting the Healthier Kansas Menus

• Implement offer
• Allow student to self-serve
• Rearrange foods or menus
• Substitute menu items
• Change menu items portion sizes
• Add choices

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Monday, Week 1

• Pig in a Blanket
• Potato Wedges
• Broccoli w/ Cheese
• Fresh Apple
• Pumpkin Bar
• Fruit Choice
• Low-fat and fat-free Milk

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Fruit Choice

• It may
• Include one or more choices
• Include fresh, canned or frozen fruit
• Include leftovers, new products or recipes
• Be pre-portioned, self-serve or served by staff
• Be as simple as a basket of assorted fresh fruit

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Alternate Entrée Choice

• Five low-fat options are included
• Whole Grain (WG) PBJ Sandwich
• Turkey Cheese Sandwich on WG Bun
• Chef Salad with Spinach WG Breadstick
• Ham Cheese Sandwich on WG Bread
• Yogurt Muffin

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Other HKM Resources Available

• Appendices
• Fruit Choice Guide
• Revised Yield Charts 1 5-B
• Converting Common Measures
• Nutrient Analysis of planned menus

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Nutrient Analysis (NA)

• Menus meet Nutrient Standards as planned
• Nutrient analysis completed for Serve program
• Nutrient Standard Menu Planning (NSMP) sponsors
  must complete their own analysis
• Data entered for each NSMP sponsor will be
  different

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Kansas Wellness Policy Exemplary Guidelines

• Entrée choice with 16 gm. fat or less is offered
  daily
• At least 4 fruit/vegetable choices are offered
  daily
• Fresh fruits/vegetables are offered daily
• At least 10 different fruits/vegetables are
  offered monthly
• Food item containing whole grain is offered daily
• Low-fat and or skim milk are offered exclusively
• Salad dressings contain 6 gm. or less of fat per
  ounce
• Desserts with more than 5 gm. of fat per serving
  are offered no more than 2 times per week

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Healthier US School Challenge2008 Gold Lunch
Criteria

• Menu Requirements
• A different whole grain food is offered every day
• A different vegetable is offered every day of the
  week
• A different fruit is offered every day of the
  week
• Cooked beans or peas are offered each week
• Dark green/deep yellow vegetables are offered
  three or more days a week
• Fresh fruits are offered at least twice a week
• Only 1 and fat-free milk offered

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Something for Everyone

• Healthy menus
• Healthy recipes
• Production records
• Fruit/Vegetable Order Guide
• Go for the Gold
• Be Exemplary
• Modify to meet your needs

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Healthier Kansas Menus

• All information is available at
• www.kn-eat.org,
• School Nutrition Programs,
• Resources

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Healthier Kansas Menus