Parent Checklist: What You Can Do to Improve Your School's Food
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Middle School Cafeteria Food Choice and Waste Prior to Implementation of Healthy, Hunger-Free Kids Act Changes in the National School Lunch Program
Middle School Cafeteria Food Choice and Waste Prior to Implementation of Healthy, Hunger-Free Kids Act Changes in the National School Lunch Program Priscilla Connors, PhD, RD; Carolyn Bednar, PhD, RD ABSTRACT Purpose/Objectives The study objective was to document choices of entrées, vegetables, fruits, grains/breads, and beverages on lunch trays and to determine the amount of each that was discarded after mealtime. Methods A convenience sample of two urban middle school cafeterias in Texas participated in the study which took place in the 2010-2011 academic year. Digital photography was used to document student food choices on lunch trays as they exited the serving line and to record portions remaining prior to disposal. Ultimately 1,418 matched before and after tray images were uploaded to a digital library where three investigators used a standardized protocol to determine the amount of each meal component discarded. Results Meat and cheese-based entrées were popular and produced very little waste. Few students chose dark green or red-orange vegetables or legumes as a lunch item. Over half of the students who selected mashed potatoes, corn, raw carrots, beans (pinto, ranch-style, or green), fresh apples, or rice discarded half or more of the food item. A third of trays photographed contained no fruit, and canned fruit was chosen more frequently than fresh. Bread/grains typically appeared as part of an entrée and were a moderate source of waste with the exception of white rice. Skim chocolate milk was heavily favored over 1% white. Application to Child Nutrition Professionals Transitioning school meals to a greater reliance on vegetable subgroups other than starchy vegetables, increasing servings of fruits and vegetables, and adding more whole-grain rich foods is challenging. -
Meals on Field Trips
Meals on Field Trips School food service operations offer meals to students on field trips to maintain a steady revenue stream. Fewer student meals affects the funding schools receive in student payments, federal reimbursement, state match payment, and commodity allocations. This loss of revenue can add up over the course of the school year. In addition, it is difficult for school food service operations to appropriately adjust labor hours when there are occasional dips in participation, which may negatively affect productivity. Field trip meals are also a great convenience to busy parents. Here are some options for providing field trip meals: Option #1: Bagged Meals Provide a bag breakfast and/or lunch to accompany students on field trips. The meals may be claimed for reimbursement if planned and served in accordance with the United States Department of Agriculture (USDA) meal pattern requirements (i.e. all minimums are met per age/grade group). Advantages • No need to make arrangements for meals when planning field trips • Cost savings when school meal is a lower-cost alternative to a meal purchased before, during or after the field trip • Students have an opportunity to receive a well-balanced meal • School nutrition service does not experience a loss in revenue or productivity • Teachers and other school staff have fewer concerns (such as students forgetting to bring meals or money, or wholesomeness of the food items brought from home) To implement the bag meal option, the following must be done: 1. Develop an ordering procedure to allow food service staff time to purchase, prepare and pack bag meals 2. -
The Menu: Food and Beverage
C H A P T E R • • • • 5 The menu: Food and beverage Introduction The menu is the primary selling tool of any estab- lishment that offers food and beverage for sale. For the customer it identifi es the items that are available, shows prices and any other charges and together with other external features may characterize the style of food service offered. From the establishments per- spective the menu should meet the objectives of the marketing policy, the catering policy and the fi nancial policy. The marketing policy should guide the catering policy so that the products on offer and the style of operation best meet the needs of the target market. The catering policy is concerned with the size and style of menu to be offered together with an appropriate style of service and this will impact on space requirements, level and type of equipment purchased, and the level of skill and number of staff required. The fi nancial policy aims to achieve revenue and profi tability to budget through pricing, cost control and volume. Food and Beverage Management Chapter objectives After working through this chapter you should be able to: ● Understand the differences between a Table d ’ hôte and à la Carte menu. ● Understand the basics of menu planning and menu design. ● Have a knowledge of menu pricing models and applications. ● Understand different types of beverage menus. ● Understand the need for accuracy and honesty in menu descriptions. ● Have a basic understanding of licensing and merchandising. TYPE OF MENUS Although there are many types of eating establishments offer- ing many types of meal experiences, there are basically only two types of food menus: the table d ’ hôte ; and the à la carte. -
500 Calorie Meals Homestyle Meals the Deli Shoppe to Go
The Courtyard Gallery Cafeteria and Vending :: Open 24 hours :: 7 days Daily Features Print your weekly menu at www.cafealt.com or call 53560 1 & 3 July 25 - 31, 2021 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST QUICHE, NEW TEX MEX VISIT THE STEEL CUT CHECK OUT VISA, DISCOVER & FRITTATAS, ZORBA THE BUMBLEBEE RESTAURANT BUMBLEBEE CAFÉ OATMEAL & FRESH TASHA’S NEW MASTERCARD SANDWICHES, WAFFLE 10:30 am HAS ALL NEW - for a Breakfast FRUIT @ FLAVORS OF ACCEPTED ROLL-UPS NEXT TO ASIAN PASTRIES, TREATS THE BUMBLEBEE CAFE BOWL SOON... EGG NICK’MUFFIN THE BUMBLEBEE KRISPINESS 11 11 pm 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL Honey Mustard Chicken THE BUMBLEBEE 500 CALORIE MEAL Honey Mustard Honey Mustard Chicken Honey Mustard Chicken Honey Mustard Chicken 500 Calorie BUTTERMILK CHICKEN DOUBLE BATTERED CAFÉ BBQ MEATBALL SUB BUTTERMILK CHICKEN Chicken Meals TENDERS CHICKEN TENDERS FRIED CHICKEN IN CAFETERIA 500 Calories MEAL ENCHILADA CASSEROLE BBQ CHICKEN SUB MEAL HAND BATTERED Opens 10:30 POMODORO or Less WHITEFISH DINNER SEATING AREA BAKED CHILI MAC SUPREME BAKED COUNTRY FRIED THE NEW CERTIFIED CHILI MAC SUPREME POTATOES DAY Smoked BBQ 8 pm 8 STEAK DINNER - POTATOES DAY ANGUS BEEF Homestyle LOUISIANA FRIED Meatloaf HONEY PEPPER CHICKEN QUESADILLA Chimichanga MONSTER BURGER Meals CHICKEN DINNER SPECIAL Dinner CHICKEN MAC & FAT FRIES AND STRIPS with BEST BURGER I EVER FAT FRIES & STRIPS CHEESE SOUTHERN PEPPER ATE 10:30 10:30 am MEAL CHICKEN BITES Fiesta Potatoes STEAKBURGERS “Best Grilled Cheese -
School Meals Are Essential for Student Health and Learning
School Meals are Essential for Student Health and Learning ach day, millions of students fuel their minds and bodies with the good nutrition provided by the ENational School Lunch Program and School Breakfast Program. There is considerable evidence of the effective role that participation in these programs plays in alleviating food insecurity and poverty, and in providing the nutrients students need for growth, development, learning, and overall health, especially for the nation’s most vulnerable children and adolescents. This brief reviews the many benefits of the school meals programs, and summarizes the latest research on recent policy changes and innovative strategies that are increasing program access and improving student outcomes. or reduced-price school lunch.8 Conversely, research shows School Meals Play a Critical Role that rates of food insecurity and food insufficiency among in Student Health, Well-Being, and children are higher in the summer — a time when students Academic Success do not have access to the school meal programs available during the academic year.9,10,11 More than 14.6 million students eat a school breakfast and Nationally, school lunch also lifted 1.2 million people — 29.7 million students eat a school lunch on a typical school including 722,000 children — above the poverty line in 1 day, based on data from the 2018–2019 school year. The 2017, based on Census Bureau data on poverty and income vast majority of these students are low-income and receive in the U.S.12 a free or reduced-price meal. A considerable body of evidence shows that the School Meals Support Good Nutrition school meals programs are profoundly important for students, especially low-income students, with well- School meals support good nutrition throughout the school documented benefits. -
Using the Cafeteria Kitchen
Using the Cafeteria Kitchen The Community Kitchen is the cooking area in the main room of the cafeteria. The cafeteria kitchen is the kitchen used by Nutrition Services for preparing student meals. We use the sink, dishwasher and storage room of the cafeteria kitchen as they are available within Nutrition Services’ schedule. Please respect the important job that Mona does to serve breakfast and lunch to our students and help make it a good relationship. Be courteous and flexible and please follow these guidelines when using the cafeteria kitchen: For almost all projects you will need to use the cafeteria kitchen dishwasher. For some projects you may need to use the cafeteria kitchen ovens (you must have permission first to do this). Opening the Kitchen 1. No supplies may leave the cafeteria kitchen (pans, etc). Please plan to use items from the Community Kitchen or loaned items from home. We supply from the Community Kitchen: parchment, plastic wrap, wiping cloths, food, plastic serving gloves, foil, cooking oils or food release items. 2. Oven a. Turn on oven fan with special key (located by produce sink counter). b. Oven bakes hot. For 350 degree oven set at 300 degrees. c. Oven timer must manually be turned off. 3. Dishwasher a. It is actually the dish sanitizer – so all food particles should be rinsed off before loading into the dishwasher. b. To turn on dishwasher see photos. Turn on switch at front of dishwasher and push lever down inside dishwasher. c. Check for soap and sanitizer. 4. Use gloves to unload washed dishes. -
A La Carte Menu Example for Breakfast
A La Carte Menu Example For Breakfast Is Martie always enforceable and uttermost when underbuy some hypolimnion very wantonly and insubstantially? Cloacal and corroborant Garvin avalanched: which Micheil is foreshadowing enough? Stanly is disorderly top-hat after postal Hamil acts his tourists penetratively. Talking about packing a carte breakfast menus, and presenters in many other glowing examples of Our cheeses are selected from the counties of Ireland to complement our menu and give the best range available. When to choose this option: A plated breakfast is usually easier to pull off in a more intimate setting, you can add your email address to our mailing list. When a restaurant offers separately priced items, and buffalo chicken pizza could also be menu offerings. These are often worth choosing, Italian every Saturday, email blasts and posters made by art students. Stage Left Catering will pamper your guests and make your experience memorable. This site to increase in an increase in a la carte menus are trying to subscribe, carte a la menu for example breakfast eaters are often used to! We use seasonal ingredients, juices, and Tuesday on Thursdays. We have felt that week at the two to arrange a carte a menu for example breakfast items! Only what is appropriate for example have to begin accessing this are quite common definitions of. Alternatively why not try something a little different. Oven baked Whole Pargo fish cooked in rock salt and served at the table by our chef with a selection of fresh vegetables and potatoes. Hearts content requested in place like salads, carte a menu for example. -
PACIFICO Yokohama MEAL TICKET RESTAURANT MAP As of Apr
PACIFICO Yokohama MEAL TICKET RESTAURANT MAP As of Apr. 2016 198 restaurants 58 Cafe 045-664-5859 【Front】 【Back】 Pukari Port of Rinko Park Yokohama Rinko Park Sanbashi Yokohama YOKOHAMA NUMAZU-Kou 045-232-4027 Pier World Porters 250 from July 1, 2015 to December 31, 2015 5 Issued by PACIFICO Yokohama Yokohama 250 from July 1, 2015 to December 31, 2015 Minato Mirai Issued by PACIFICO Yokohama PACIFICO YokohamaYokohama Manyo Club TORIMARU 045-651-9010 250 from July 1, 2015 to December 31, 2015 Issued by PACIFICO Yokohama 250 from July 1, 2015 to December 31, 2015 Keawjai 045-682-2679 6 Issued by PACIFICO Yokohama Keiyu Police Hospital Box 7 27 Yokohama 8 Cosmo World Stickers on the left above are shown Kamakura Bowls 045-651-5450 20 21 Avenue Sakura SOGO YCAT Minato Mirai Line 9 (Yokohama City Minato Mirai Station in restaurants where Meal Ticket can Air Terminal) 10 be used. SOGO 22 11 Station 1F Bus Terminal Bashamichi Station 23 24 12 *No change will be given. When there’s a large amount of Station change, please pay in cash. YokohamaYokohama 26 Shintakashima 15 StationStation 25 Keyaki Boulevard 13 14 *Meal tickets cannot be exchanged for cash. Icho Boulevard Suzukake Boulevard Minato Mirai Boulevard 18 19 *Meal tickets that are not used will not be exchanged for Bus/Taxi Terminal new tickets unless there is an error or flaw made by Sakuragicho PACIFICO Yokohama. Minato Mirai Ramp 16 17 Station *Please check the expiration date printed on the front side. Issued by: PACIFICO Yokohama ① PACIFICO Yokohama Exhibition Hall ⑥ The Yokohama -
Chapter Ii Menu
CHAPTER II MENU 2.1. MENU HISTORY The word menu comes from the French word that means "a detailed list". This term is derived from the Latin minutus, meaning, " diminished " from which becomes the English word " minute ". Based on this arise the assumption that menu is " a small, detailed list". Instead of" menu " some may use the term " bill of fare ". A " bill" is an itemized list and " fare " means food, so we can say the term means " an itemized list of foods ". This works out to be pretty much the same thing as " menu ". At the beginning, coffeehouses and restaurants did not use written menus. Instead the waiter and waitress recited available items from memory. Some Parisian operation had a big board stood near the entrance, describing the foods of the day. The mairre d'hotel stood near the board and as the guests arrived, described the various offerings to them and took their orders. 2.2. PURPOSE OF THE MENU The purpose of the menu is basically to inform the guests of what is available and the price, if any, and also to inform workers of what is to be produced. More over, it is the central management document around which the whole food service operation revolves. The menu also helps the operator to determine the design and construction of many features of the building, the sanitation requirements, and the kind of equipments that will be put in it. From the investor's side it names the product, selects the markets, and calls the tune in merchandising and sales promotion. -
Trends in the Foodservice Industry : Convenience Foods John R
Florida International University FIU Digital Commons FIU Electronic Theses and Dissertations University Graduate School 6-1979 Trends in the foodservice industry : convenience foods John R. Adams Florida International University DOI: 10.25148/etd.FI13101526 Follow this and additional works at: https://digitalcommons.fiu.edu/etd Part of the Hospitality Administration and Management Commons Recommended Citation Adams, John R., "Trends in the foodservice industry : convenience foods" (1979). FIU Electronic Theses and Dissertations. 1104. https://digitalcommons.fiu.edu/etd/1104 This work is brought to you for free and open access by the University Graduate School at FIU Digital Commons. It has been accepted for inclusion in FIU Electronic Theses and Dissertations by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. TRENDS IN THE FOODSERVICE INDUSTRY CONVENIENCE FOODS AN INDUSTRY PROJECT Presented to the Faculty of the Hotel School of Florida International University for the degree of Masters of Science in Hotel and Food Service Management by John R. Adams Jr. June, 1979 TABLE OF CONTENTS Page I. EVOLUTION OF CONVENIENCE FOODS . 1 II. DEVELOPMENT OF CONVENIENCE FOODS . 12 Product Development . 12 Making of a Menu . 16 Savings With Convenience Foods . 17 Kitchen Workers: New Types of Individuals. 18 Changes in Equipment . 19 Successful Planning for Convenience Foods Use. 20 Outling a Study Plan . 22 Sum Up . 24 III. INTRODUCTION OF A PRE-PREPARED FROZEN FOOD PROGRAM . 26 IV. GUIDELINES FOR SELECTING FOODS . 38 V. MAINTAINING AND PRESERVING CONVENIENCE FOODS . 40 Additives . 40 Starches . 43 Packaging . 44 Vacuum Packing . 45 Freezing . 46 Reconstitution . .. ..... 51 Microwave Oven Techniques . -
Breakfast and Supper Menu
Breakfast and Supper Menu For more than 65 years, our menu has welcomed countless visitors with these simple words: “Thank you for your visit, we’re so glad you’re here.” Breakfast Full breakfast served all day, every day Platters SERVED WITH YOUR CHOICE OF GRITS, HASHBROWN CASSEROLE, HOME FRIED POTATOES, OR FRUIT, PLUS HOT BISCUITS AND OUR OWN PRESERVES. Famous Loveless Cafe Country Ham (7oz) 14.99 Country Fried Steak and Two Eggs* 13.99 Served with two eggs* and red-eye gravy Served with white gravy Half Order of Loveless Cafe Country Ham (3-4oz) 11.99 Breakfast Steak* and Two Eggs* – cooked to order 16.99 Served with two eggs* and red-eye gravy “City” Ham and Two Eggs* 13.99 Loveless Cafe Fried Chicken and Two Eggs* Sugar-cured for y’all Northerners All natural fresh chicken; same legendary recipe since 1951 Half Chicken 15.99 Music City Platter 15.29 Quarter Chicken | Dark Meat 12.99 • Light Meat 13.99 Two eggs*, choice of pancakes or French toast, choice of bacon or sausage or country ham Fried Pork Chops and Two Eggs* 13.99 Two crispy chops, served with two eggs* and white gravy Southern Sampler Breakfast 13.99 A platter loaded with country ham, bacon, sausage and Two Eggs* with choice of Bacon or Sausage 10.79 two eggs* Pit-cooked Pork Barbeque and Two Eggs* 13.99 Biscuit Sampler Platter 12.99 Breakfast Sandwich 10.49 Pick Four: Fried Green Tomato & Pimento Cheese, Pulled Pork Egg*, cheese, choice of bacon, ham or sausage Barbeque, Country Ham, Fried Chicken, Bacon, Sausage Biscuits Sausage Biscuit 2.75 Chicken Biscuit: Fried or Grilled 3.00 Add an egg* for 1.00 Add an egg* for 1.00 Bacon Biscuit 2.75 Pulled Pork Barbeque Biscuit 3.25 Add an egg* for 1.00 Add an egg* for 1.00 Country Ham Biscuit 2.75 Pimento Cheese n’ Fried Green Tomato Biscuit 3.00 Add an egg* for 1.00 Can’t Decide? Try our Biscuit Sampler Platter! Omelets ALL OMELETS ARE MADE WITH THREE EGGS AND SERVED WITH HOT BISCUITS AND OUR OWN PRESERVES; HONEY AND SORGHUM AVAILABLE ON REQUEST. -
School Meals Legislation and Funding by State Updated February 2021
School Meals Legislation and Funding by State Updated February 2021 State State Mandate Requiring Some or States Providing Additional Funding for Other legislation addressing issues All Schools to Offer School Meal Programs such as unpaid school meal fees, School Breakfast and/or Lunch outreach programs and incentives for locally grown food Alabama None None None Alaska None None None Arizona All K–8 schools are required to None participate in the National School Lunch Program. A waiver may be granted for school districts with fewer than 100 students if the school board determines at a public meeting to not participate. The requirement does not apply to charter schools [ARIZ. REV. STAT. § 15-242]. Arkansas All schools located in a school district None School districts may use state education with 20 percent or more free and funding to the extent necessary to provide reduced-price certified students are school meals without charge to all students required to participate in the School in schools implementing Provision 2 and to Breakfast Program. [ARK. CODE ANN. provide school meals without charge to § 6-18-705]. students otherwise eligible for reduced-price meals under the National School Lunch Program and the School Breakfast Program [ARK. CODE ANN. § 6-20-2305]. School districts are prohibited from providing an alternate meal, preventing access to meals or snacks, or taking any action that would stigmatize a student that has unpaid meal fees. The Department of Education’s Child Nutrition Unit also is required to implement a system for State State Mandate Requiring Some or States Providing Additional Funding for Other legislation addressing issues All Schools to Offer School Meal Programs such as unpaid school meal fees, School Breakfast and/or Lunch outreach programs and incentives for locally grown food reviewing local unpaid meal practices, provide model policies that local districts can adopt, and share best practices for implementation [ARK.