The 3rd grade was offered the salad bar which went over very well with most of the students trying it out. The 3rd and 4th grade Teachers assisted in teaching the students the “how-to’s” of eating at the salad bar which was greatly appreciated.
For all grades, spinach and shredded carrots have been added to the romaine mix of lettuce (both spinach and romaine are the most nutrient-dense in the lettuce group). Also, everyday, cottage cheese, cucumber and fresh fruit are also offered. Healthy items continuing in the salad bar include: dried cranberries, sunflower seeds, hard boiled eggs, diced tomatoes, sesame and wheat crackers, and fat free Italian dressing.
For breakfast, fresh fruit is offered with 100% juice, low sugar-whole grain cereals, and the menu item of the day.
The usual lunch menu is being analyzed by the Nutrition Analysis Program (Meal Magic, paid for by the SHIP mini-grant) to see where improvements need to be made. Students are offered two different types of fruits or vegetables on occasional days and the Kitchen Staff plan to offer healthier dessert options. Be watching for some nutrition facts to be included on the lunch menus!
Last school-year the kitchen tried some taste testing for the high school students and are adding the foods to the menu. These include: corn bread, honey glazed carrots, chicken ranch wraps, whole grain pizza, pumpkin chili, and apple-cucumber salad. Taste testing will continue one to two times per month through the rest of the school year.
Here is some home-made chili!
Becky has received a list of local produce offerings from Apperts, the school food distributor, some of which the kitchen is using. Also provided was a list of Minnesota produced products, of which, the kitchen uses quite a few. Becky will be attending the Appert’s Food Show in October to look for more local and healthy food options.
Here is a picture some farm-cafeteria green beans being prepared for lunch!
Way to go Kitchen Staff!
