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Welcome
School Food ServiceCertification
Level 1 Training
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School Food Services
Level 1 Courses
Rules & Regulation
Sanitation
Safety and First Aid
Food Preparation &
Merchandising
Equipment Use and Care
Efficient Use of
Resources
Nutrition Education
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Rules & RegulationsObjectives
Become aware of the background and goals of
school food service
Gain a working knowledge of the school breakfast
and lunch meal patterns Understand the concept of Offer versus Serve
Realize the importance of source documentation in
claims for reimbursement and Production records
Become aware of USDA donated foods and theirimportance
Recognize that school meals are funded through
several methods at varying rates
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Rules and Regulations
The goal of the Child Nutrition Programs is tosafeguard the health and well being of the nationschildren
Work is governed by federal, state, &local rules & regulations
Programs are subsidized & intended to
provide nutritional needs of all children
Food and Nutrition Service of US Dept ofAgriculture administer program in cooperation
with the Kentucky Department of Education
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Child Nutrition Programs
The National School
Lunch Act was
passed by Congress
in 1946 Malnutrition in
enlisted men in
WWII
Dual purpose Using surplus
agriculture products
Provide improved
nutrition for nations
children
Child nutrition Programs
School Lunch Program
School Breakfast Program
Special Milk Program
Child Care Food Program
Summer Food Service
Program
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Meal Pattern
Requirements
The school lunch meal
pattern is designed to ensure
that approximately 1/3 of a
childs dietary requirements
are met. The meal pattern
requirements address 5 food
groups
The meal pattern
requirements serve asminimum standards
They are the basis of meeting
the nutritional requirements
of the children we serve Example of Production Plan
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/ProductionPlan.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/ProductionPlan.pdf8/13/2019 Level 1 Courses
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Offer Versus Serve
Allows students tochoose less than all ofthe food items offeredwithin the lunch
pattern. Reduces plate waste
All Senior highschools must allowstudents to refuse to
take food they willnot eat
Can agree to Offer vsServe at lunch for
Elementary & MiddleSchools
Can refuse anyof the
5 items, but at least 3
must be chosen
All schools & gradelevels have the OfferVersus Serve optionfor breakfast
Milk is NOT required
to be taken
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Offer Versus Serve
Accountability is importantwith such resources asdonated foods andreimbursement.
Schools receive aid from the
Federal Government in theform of:
Reimbursement money
Donated Commodities
Nutrition Information
Schools must supplyProduction Records,including
Quantities of food used
Number meals served
Use of leftovers
USDA purchases surplusfood from farmers
While schools receive
reimbursement for student
meals, they receive nothing
for adult meals Adults should be charged
highest student rate +
reimbursement
Family size/income are used to
determine eligibility for
free/reduced lunch
All students must be treated the
same.
No separate tables, lines or
food choices
Also eligible for free/reduced
breakfast
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SanitationObjectives
Become aware of food-borne illnesses
Become aware of personal
appearance of food service employees
Become aware of sanitary procedures
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Sanitation
Four areas critical to food service
sanitation
Food borne illness Personal Hygiene
Food Storage
Pest Control
Food borne illness is caused by foods
containing bacteria harmful to the body
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Bacteria
Bacteria multiply under warm,
humid conditions, especially when
foods are allowed to stand at room
temperature.
Keep hot foods HOT, and cold foods
COLD
Bacteria grows in temperatures
between 40 degrees and 140
degrees F (The DANGER ZONE)
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Food Borne Illness
Information you must get
Name, address, phone
When person ate(date/time)
Everything person ate Time person got sick
Symptoms
About Foods Involved
Keep all leftovers of
suspected food and markDO NOT USE
Whom to call
Health Department
School Officials
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Personal Hygiene
Personal Appearance
Wear clean clothes;
Uniforms are better
Use a hair net
Firm supportive shoes
Bathe/shower daily
Use deodorant
Wear moderatejewelryno dangling
necklaces or loose
jewelry
Personal Habits to Avoid
Sneezing/coughing
Scratching hair/fixing hair
Wiping mouth/nose with
fingers
Smoking in non-
designated areas
Nibbling in food
preparation or service area
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Personal HygienePersonal Requirements of a Food Service Worker
Wash Hands
Reporting to work
When dirty
After using handkerchief, visiting restroom, eating, or
smoking Handling produce & garbage cans
After mopping
Smoking & Eating
Use designated areas, at designated times
Wash hands
Handling Food Avoid if boil, cut, sore, or rash is present
Avoid if employee has a cold, nausea, diarrhea, fever, orsore throat.
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Ten Commandments of
Sanitation
Make certain internaltemperature of 45 degrees F(7.2 degrees C) or less
Use extreme care instoring/handling food
prepared Cook or heat-process food
to recommendedtemperatures
Relieve infected employees
of food handling Require strict personal
hygiene
Heat leftovers to internaltemperature of 165 degreesF (73.9 degrees C).
Make certain that hot
holding devices maintain
food temperatures of 140
degrees F (60 degrees C) or
higher Give attention to inspection
& cleaning of raw
ingredients that require
little/no cooking
Avoid carryingcontamination from raw to
cooked & read-to-serve
foods via hands,
equipment, and utensils.
Clean/sanitize surfaces
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Eight Capital Offenses of
Sanitation
Failure to properlyrefrigerate food
Failure to thoroughlyheat or cook food
Infected employees whopractice poor hygiene
Preparing foods a day ormore before they areserved
Incorporating raw,contaminatedingredients into foodsthat receive no further
cooking
Allowing foods toremain at bacteria-incubatingtemperatures
Failure to reheatcooked foods that killvegetative bacteria
Cross contaminationof raw foods withcooked items byworkers whomishandle foods orthrough improperly
cleaned equipment
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Dry Food Storage
Keep foods at room temperature (70
degrees F or lower)
Higher temperatures cause: Bacteria to multiply rapidly
Foods to rot and mold
Weevils & other insects
Vitamins destroyed
Foods lose color
Dry storage should be inspected
regularly for structural damage,
infestation and damaged foods.
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Cold Storage
Frozen foods should
be stored in their
original container
Maintain
temperatures of 0
degrees F (-18
degrees C)
Thaw all frozen
foods in therefrigerator
NEVERthaw at
room temperature
Maintain a temperature
of 45 degrees F (7
degrees C) or lower
Wash highly soiled
fruits/vegetables before
refrigerating
Refrigerate ground meat,
salad, & cooked foods in
shallow pans
Never cover shelves withfoil, paper, or other
material that will
interfere with
adequate air circulation
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Cooking
Cook potentially
hazardous foods to an
internal temperature of165 degrees F (74
degrees C)
Maintain hot foods held
for serving or beingtransported at or above
140 degrees F (60
degrees C)
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Facility & Equipment
Keep floors free fromdirt and in good repair
Clean walls/ceilings.
Keep windows, doors,screens, and light
fixtures in working order Use exhaust fans to
remove odors, smoke, &insects
Use hoods over cooking
areas & dishwashingequipment
In a food-safe facility,exhaust fans and hoodsare kept clean and ingood operating order
Dishwashers shouldwash at 150 degrees F(66 degrees C); Rinse 180degrees F (83 degrees C)
Sanitize food contact
surfaces (1/2 oz of 5%bleach)
Clean tables, stoves,sinks, peelers, choppers,mixers, and cooking andeating utensils after each
use Clean storerooms &
keep orderly
Scrub restrooms daily.Paper towels and soap
should be available at alltimes
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SafetyObjectives
Identify major types of injurieswhich occur in food service.
Identify major causes of accidents infood service
Identify types of fires and fireextinguishers in the workplace
Identify chemicals used in foodservice that could be potentiallydangerous.
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SafetyInjuries
Six major types of
injuries
Sprains
Strains
Cuts/punctures Blows/bruises
Burns (Heat &
Chemical)
Broken Bones
Most common accidents
Overexertion
Falls
Cuts
Fires Mistakes using
equipment/chemicals
burns
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Accident PreventionOver-exertion
Learn the right way tohandle heavy objects Lift with the legs, not
the back
Use carts to transportitems
Get help from anotheremployee to carry heavyobjects
The back is the part ofthe body most affected
by strains
Think before you lift
Safe liftingSize UpThe Job Lifting
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lift2.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lift2.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdf8/13/2019 Level 1 Courses
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Clean up spills &
dropped food
immediately
Always walk, do not
run
Always use ladder or
stepping stool for
climbing
Never climb on boxes
Accident PreventionFalls
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Use proper knife
Use cutting board
Carry knives by handle
with blade away frombody
Never put knives inbottom of sink
Peel away from thebody
Treat can openers &opened cans carefully
Accident PreventionCuts
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Caused by fires,chemicals, electricity,
or contact with hot
items (most common)
Burns can be reduced: Consider every pot as hot
Handle pots/lids with care
Open oven/steamers
carefully
Get help to carry large pots Use hot pads or gloves. Do
ot use aprons or towels
Keep handles out of aisles
Accident PreventionBurns
Burns can be prevented
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/safety.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/safety.pdf8/13/2019 Level 1 Courses
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Types of Fire
Class A
Fires in wood, paper,
rags, & cloth Class B
Flammable liquids,
such as gas, grease,
fuel, cleaning solvent
Class C Electrical fires
Accident PreventionFire
Know About Fires & Extinguishers
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/fire.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/fire.pdf8/13/2019 Level 1 Courses
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Keep equipmentfree of grease &clean
Store chemicalsproperly
Make sure that allelectrical cordsare in proper
condition All employees
should know thelocations of allfire extinguishers
Accident PreventionFire Prevention
Keep storeroom free
from paper, boxes and
rags
Keep hot fats & greasefrom splattering
Light matches before
turning on gas when
lighting equipment Be careful if or when
smoking and do so only
in areas approved for
smoking
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Food service employeescome in contact withchemicals daily
There are chemicals in
the kitchen arepotentially dangerous Bleach
Dishwasher detergent
Oven cleaner
De-limer
De-greaser
Drying agents
Cleanser
Liquid detergent
Glass cleaner
Laundry detergent
Insecticides
Rodent bait
Disinfectant
Lemon oil polish
WD-40
Each kitchen musthave chemical datasheets for potentialdangerous substances
Accident PreventionChemicals
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Food Preparation MerchandisingObjectives
Become aware of basic food preparation
to enable personnel to read recipes and
follow directions Develop skills in using standardized
recipes
Become knowledgeable of merchandisingopportunities that exist
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Standardized Recipes
The process of quantityfood preparation requires
an employee to be able to
read and interpret
standardized recipes
Food Buying Guides Charts
Equipment
Instructions
Directives
A standardized recipe ismade up of a list of
ingredients and a detailed
instruction for preparation
Information found in a
standardized recipe
includes:
Name of recipe
Classification of nutritional
contributions
Ingredients by form &
order of use
Weights and measuresDirections
Savings yielded
Variations
Purchasing units.
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Example Recipe
How many servings will this recipe
yield? How many lbs of fresh onions would
I need for 50 servings?
How much raw ground beef would Ineed for 50 servings?
How many cans of tomato pastewould I need for 50 servings?
Lasagna Recipe
F d P ti
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lasagna.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lasagna.pdf8/13/2019 Level 1 Courses
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Food Preparation
Terms
To bakeis to cookby dry heat
To breadis to coatwith bread crumbs
To chopis to cut
into small pieceswith a sharp tool
To deep fryis tocook in deep fat.
F d P ti
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Food PreparationTerms
To sautis to
brown lightly in a
small amount of fat Au gratinis food
covered with a
sauce and covered
with crumbs
Condimentsare
food seasonings
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Merchandising Hints
Look Good with garnishes, clean neat uniformsand decorations
Ask for student reactions
Cooperation with school staff
Present at civic group programs
Attend PTA
Dress in school colors and themes
Fast Service
Food arranged attractively on plate
Positive attitude toward students and staff
Smile
Color and Texture are important elements of
merchandising
Equipment Identification
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Equipment Identification
and Uses
Objectives
To identify the type and uses of food
service equipment necessary for the
correct production of food. To identify potentially hazardous pieces
of equipment and how to prevent
accidents.
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Equipment Identification
There is some
equipment that is
essential for the
productivity of the foodservice program
The appropriate
operation of equipment
is dependent upon
proper training
Some pieces of
equipment can be
potentially hazardous
Most common
equipment:
Cutter or chopper
Cutter/Mixer
Garbage Disposal
Knives
Mixer andAttachments
Slicer
Steam-jacketed
kettle
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Cutter/Mixer
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Cutter/Mixer
Vertical Cutter Mixer
Includes vertical
cutter.
Can be used for
Bakery products
Meats
Salad dressing
Cutting fresh
vegetables Pureeing fruits
View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/vcm.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/vcm.pdf8/13/2019 Level 1 Courses
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Garbage Disposal
Used to grind most
food waste withrunning water to
flush grounds
through unit to
sewer line
View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/garbage.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/garbage.pdf8/13/2019 Level 1 Courses
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Knives
Types of Knives Boning
French
Paring
Bread
Slicer
Some Important Points
Be careful that blades
do not strike againsteach other
Never use a knife to cut
string, rope, or tapeView FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/KNIVES.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/KNIVES.pdf8/13/2019 Level 1 Courses
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Mixer and Attachments
Used for
combining or
blending foodmaterials
Two types
Bench typeFloor type
View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/mixer.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/mixer.pdf8/13/2019 Level 1 Courses
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Slicer
A slicer is an
adjustable power
knife with arevolving blade.
Always unplug
the slicer before
cleaning
View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/slicer.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/slicer.pdf8/13/2019 Level 1 Courses
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Steam Jacketed Kittle
Large cooking potused for
Steaming
Boiling Simmering large
amounts of food
Eliminates theneed for heavy
stock pots Easy to clean
Heats up quicklyView FACT SHEET
Efficient Use of Resources
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/steam.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/steam.pdf8/13/2019 Level 1 Courses
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Efficient Use of ResourcesObjectives
To understand the significance of efficientuse of available resources
To know what a job description is
To be able to read a work schedule andknow what is expected
To be able to use work simplificationprocedures
To know the difference between measuringby volume and by weight
Identify characteristics of a good foodservice employee
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Efficient Use of Resources
Job Description
Written list of
duties/tasks that an
employee is
expected to do See example
Work Schedule
An outline of work
to be performed
with time
requirements and
procedures to
follow
See example
Work simplification is theprocess of eliminatingnonessential work.
Some steps to take at thebeginning of the day could be:
Check the work schedule &menu for the day & determinethe tasks to be done
If cooking, find the rightrecipe first
Determine all foods needed
for preparation Using a cart, pick up all food
needed and take it to the foodpreparation area
Make sure all tools/equipmentare available
Start preparation
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Measuring Food
Measuring by weights
(pounds and ounces)
Must know how scale
works
Measuring by Volume(tablespoon, cup, pint,
quart, gallon)
Must know the
difference between
liquid and dry measuring
tools
You must keep the
various equivalencies in
mind
When using Volume,
it is always quicker
and more accurate to
use the largest volume
measure available
Example: 1 quarts
instead of 6 cups
Basics at a Glance
Characteristics of a Good
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Characteristics of a Good
Food Service Employee
Friendliness Its easier to work with a
friendly co-worker than agrumpy, nasty one.
Self Confidence Have the confidence to do
it.
No one respects a personwho acts like a door mat.
Humor Remember everyone makes
mistakes. Laugh at yours,ask for help & correct them.
It is better to have peoplelaugh with you than at you
Tolerance Remember that everyone will
not do things the way you
would, but that doesnt mean
it is the wrong way. Nobody likes someone who
knows it all-all of the time.
Assertiveness If you see something that
needs to be done and youknow howdo it!
Dont hang back and wait to
be asked
A good food service employee has the following characteristics:
Nutrition Education
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Nutrition EducationObjectives
Understand that the Child Nutrition meal patterns
are based on the Basic 5 food Group guidelines
Learn food preparation techniques which will
assure nutrient retention
Understand the Dietary Guidelines for Americans
as they specifically relate to controlling sodium,
sugar, fat, and increasing fiber in school meals
Gain knowledge to help students make more
healthful food choices
Work cooperatively with classroom teachers in
promoting good nutrition practices
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USDA FOOD PYRAMID
http://www.mypyramid.gov
Child Nutrition Meal Pattern &
http://www.mypyramid.gov/http://www.mypyramid.gov/http://www.mypyramid.gov/8/13/2019 Level 1 Courses
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Child Nutrition Meal Pattern &
Basic 5 Food Groups
CHILD NUTRITION
MEAL PATTERN
BASIC FIVE (5) FOOD
GROUPS
Meat/Meat Alternate Meat and Beans
Fruit Fruit
Vegetables Vegetables
Bread/Bread Alternate Grains
Milk Milk and Milk Products
The Child Nutrition Meal Pattern and the Basic Five
(5) Food Groupplan share these components:
N i i Ed i
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Nutrition Education
Meal Patterns
Meal Patterns are based on the Food-Group-
Plan.
The plan categorizes tools by similar origins and
nutrients provided.
Both plans describe a specific number of
servings and amount of servings for each group
based on the age of the child
The meal pattern for lunch provides
approximately 1/3 of daily nutrient needs for
both children and teens.
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Di t G id li
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Dietary Guidelines
The Dietary Guidelinesfor Americans servesas a nutrition guide
Child Nutrition
Programs shouldcontrol amounts ofsodium, sugar, and fat,while increasing fiber
The USDA recipe card
has been standardized School meals should
provide a variety offoods in moderateamounts
Click graphic to view Guidelines
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/DGA2005.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/DGA2005.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/DGA2005.pdf8/13/2019 Level 1 Courses
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Nutrition Education
It is possible to obtain all thenutrients needed for goodhealth by eating a variety offoods in moderate amounts.
School food service personneland teachers can assist studentsin making healthful foodchoices.
Nutrition Education
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Nutrition EducationImplementing Dietary Guidelines
Sodium
Remove salt shakers from
the tables
Do not add salt to canned
or frozen vegetables Adhere to amounts of salt
recommended in new
USDA recipe card file in
preparing meats and
breads Limit serving frequency
for cured meats and
luncheon meats
Sugar
Use the USDA recipecard file for baked anddessert products
In other recipes,decrease sugar amount
by 20%
Serve juice-pack or lightsyrup canned fruit
Limit serving frequency
for high sugar breakfastcereals or dessert
products
Nutrition Education
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Nutrition EducationImplementing Dietary Guidelines
Fat Limit use of deep- fat and
grills
Use moderate amounts ofbutter to season cooked
vegetables Oven fry meats. Remove
from baking pans toprevent re- absorption offat
Substitute vegetableshortening for part of
butter to decrease use ofsaturated fat
Limit serving frequencyfor cured meats and
luncheon meats
Fiber
Increase use of fresh
fruits and vegetables
Incorporate whole
grains in bakedproducts & meat
mixtures
Offer whole grain
sandwich breads/buns
Do not peel fruits andvegetables
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Nutrition Education
Child nutrition programs
must be perceived as a partof the total educational
effort.