Nutrition: School Wellness
Menu Planning for Health
The Team Nutrition Menu Planner is designed to educate school food service staff. Updated CD version available to orderhttp://teamnutrition.usda.gov/Resources/menuplanner.html
USDA Guide on How to Buy Fresh Fruits
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3103620
USDA Guide on How to Buy Fresh Vegetables
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=
STELDEV3103623
Standardized Recipes
A standardized recipe is a quantity recipe that has been prepared and evaluated for use in a specific food preparation establishment. The recipe must be tested multiple times, the ingredients modified, and the equipment adjusted so that quality, yield, and taste are consistent regardless of who is preparing the item.
Benefits of using standardized recipes include:
- Portion control
- Forecast accuracy
- Consistent production yield
- Cost control
For more information:
http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=43
Menu planning, Calories, and Portion sizes Practice Standards:
The Dietary Managers Association is a national not-for-profit association that represents more than 14,000 professionals dedicated to the mission of providing optimum nutritional care through foodservice management.
http://www.dmaonline.org/Resources/DMAResources/standard06.shtml
What's New
-
Great Trays Skills for Excellence (PDF 968 KB/21 pgs) A new tool for school nutrition professionals in Minnesota that helps to inventory workforce skills and identify existing curriculums for continuing staff education.
- Health In My Hometown
MDH and thirteen communities gave cameras to youth to document what helps them or holds them back from being healthy.
