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


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.


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


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.


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.


Changing Consumption

•Changing Perception•Changing Production•Challenging Creativity•Educating Palates •Educating ourselves


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


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

Alachua County SD, FL


Expand Options

•Walking Salads• Finger Salads•Healthy Dressing• Add fresh herbs to prepared dressing

• Tasty seeds & nuts add crunch and protein


Our Customers Love to Customize

•Topping Bars•Flavor Stations•Pasta Bars•Potato Bars•Ramen Bars•Salsa Bars

Taco Topping Bar


Mid East Feast

• Hummus‐Rodelle Mix• Chicken Kabsa• Beef Kofta in Tomato Curry• Jeweled Rice • Yogurt Sauce• Shirazi• Tabbouleh• Brown Rice

Unbaked Falafel

Baked Falafel

Shirazi


Pastabillities Bar

• Spaghetti & Penne, whole grain• Alfredo Sauce & Marinara Sauce• Blended Meatballs & Grilled Chicken Strips• Parmesan Cheese


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


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


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

Homemade Burritos

Topped with scratch green chili


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


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


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

Steak & EverythingProvo, Utah

Rosemary Chicken, Provo Utah

Mushroom Swiss Blended Burger


Pizza Please

•Cheese Pizza: Your Canvas•Add Veggies: fresh or frozen•Add Herbs•Add Sauces•Add Flavors

Oyster River

Oyster River


Blend•To Increase Consumption•To Increase Flavors•To Increase Volume•To Increase Versatility


Add It Up!

•¼ cup each day•1 ¼ cup each week•36 cups per year•9 Quarts•25% Additional Servings Consumed


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


Local Beef & Mushroom Blends


Roasted Vegetable Blend

• Squash• Onions• Mushrooms• Zucchini• Olive Oil• Salt & Pepper• Base recipe added to many items• In chicken alfredo and turkey meatloaf & others


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


Malissa Marsden, SNS

• Child Nutrition Support Services• Consultant• Twitter : @malissamarsden• Email: [email protected]• Phone: 815‐751‐7445


Professional Standards Code

• This session provides one (1) CEU

• Key Area: Nutrition ‐1000

• Key Topic: Produce Isn’t Just for Side Dishes ‐ 1100

Date post:	03-Apr-2018
Category:	Documents
Upload:	lyxuyen
View:	219 times
Download:	6 times

Produce isn’t just for side dishes - School Nutrition Boards and Major Manufacturers. ... •Mix...

Documents