SCHOOL LUNCH: MAKE IT MATTER. Ventura Unified School District Sandy Curwood, R.D. MS

Transcription

1 SCHOOL LUNCH: MAKE IT MATTER Ventura Unified School District Sandy Curwood, R.D. MS

2 Overview Farm-to-School Speed-Scratch and Scratch Cooking Marketing (Education) : Linkages (Outreach) Data: Meal participation, cost analysis, outcomes

3 Farm-to-School Farm-to-School Salad Bar Breakfast Bar Classroom Nutrition Garden-Based Learning Coordinated School Health Council (WP)

4 Real Food

5 Farm to School Salad Bar Provides fresh, locally grown produce Meets USDA nutritional requirements Builds skills needed for making healthy choices

6 Speed Scratch Cooking Healthy Cuisine For Kids Utilizing USDA Foods (formerly known as commodities) Introducing fresh produce into dishes Focus on US Healthier School Challenge criteria

7 Scratch Cooking Develop Recipes-ingredients, cost, availability Identify Equipment at each site Test on Customers (students) Staff Development-knife skills, production techniques, timelines

8 Healthy Schools Project Build life-long attitudes and skills that foster healthy food choices Promote the National School Lunch program Increase awareness of the relationship between agriculture, nutrition, the environment and food Create connections among the schools, the community and farmers Develop a Healthy School Environment, supported by Board Policy and adult behavior

9 Enhanced Nutrition Education Aligns Nutrition Education with core curriculum Integrate cafeteria experience with classroom learning Learn the connection between the food we eat, where it comes from, and how we get it

10 HOTM HOTM Recipe HOTM Book Aug Avocados AvoSalsa The World s Largest Plants: A Book About Trees by Susan Black aby Cooking in the Classroom HTOM Salad Etiquette Lesson Nutrition Class Etiquette Lesson Garden Time Back to School Garden Tour Sep Peppers Stir Fry Chile Fever: A Celebration of Peppers by Elizabeth King Etiquette Lesson Etiquette Lesson Garden Roles - Seeds Oct Tomatoes Mission Salsa Nov Pears MyPyramid Salad I Will Never Not Ever Eat a Tomato by Lauren Child Mr. Putter & Tabby Pick Pears by Cynthia Rylant 4th Grade 2nd Grade 1st Grade Food Pyramid Relay 4th Grade PowerPlay Label Reading Pests vs. Beneficials Plant Parts We Eat Dec Cabbage Plant Part Salad The Giant Cabbage: an Alaska Folktale by Cherie B. Stihler and Jeremiah Trammell 5th Grade Kindergarten Tops and Bottoms Garden Harvest Jan Tangerines Tangerine Crunch Eating the Alphabet: by Lois Ehlert Kindergarten 2nd Grade Food Pyramid- Grains Seasons, Cycles, and Changes in the Garden Feb Cucumber Cucumber Salad Pickles to Pittsburg by Judi Barrett and Ron Barrett 3rd Grade 5th Grade Portion Lesson Prepare Beds for Spring Mar Peas Snappy Salad Eat Your Peas, Louise! by Pegreen Snow 1st Grade 3rd Grade Juice Drinks Spring Planting Apr Strawberries Refreshing Fruit Salad Strawberries are Red by Petr Horacek Teacher Led Teacher Led Soil and Nutrients May Spinach Strawberry Spinach Salad Tiny Green Thumbs by Loretta Krupinsk i Teacher Led Teacher Led Harvest Jun Peaches Peachy Crunch James and the Giant Peach Roald Dahl Teacher Led Teacher Led Summer Prep

11 Utilize School Garden Produce in the Cafeteria Follow School Garden Checklist Marketing Materials about school garden Link to Core Curriculum- grade level standards

12 Menu includes Harvest of the Month

13 Meal Participation Increase

14 Data and Outcomes: The Business of Feeding Students Meal Participation- increased by 20% Parent Complaints for Meal Costs down, staff costs stable Support from the Classified Bargaining Unit - PRICELESS Doing the right thing with excellent results=job security

15 Working Together to Grow Healthy Students, Schools and Communities!