Category Archives: Software for School Cafeteria

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5 Protein-Rich Salad Toppers That Aren’t Chicken or Tuna

One of the most common suggestions I make to my clients is to swap sandwiches and wraps for salad. It’s a great way to instantly up your veggie intake. But most people have the same concern: They quickly tire of chicken and tuna, the go-to toppers for many salad eaters. If you’re bored with your protein choices too, try these alternatives for a whole new range of flavors. I predict you’ll end up with some serious salad cravings.

1. Canned sardines

These tiny fish are nutrient powerhouses. A full can packed in spring water provides 17 grams of protein, and a quarter of your daily calcium needs. Not to mention, they’re a great source of omega-3 fatty acids, which are linked to heart and brain health, anti-inflammatory benefits, glowing skin, and shiny hair. While sardines are flavorful on their own, you can chop them and toss with a little sundried tomato pesto for some extra pizazz. Or if you’re not a fan of serving these fish straight from the can, grill or oven roast them before adding to your salad.

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2. Lentils

Just half a cup of this hearty pulse provides 10 grams of protein and six grams of filling fiber, along with ample vitamins, minerals, and antioxidants—making it the ideal plant-based, protein-packed topper. For a low-maintinence way to add this pulse to your lunch salad, opt for vacuum sealed, canned (drained and rinsed), or even frozen pre-cooked—they’re all healthy options. To give your lentils a flavor boost, toss them in some olive tapenade, or try out this tasty mixture:

  • 1 Tbsp. of balsamic vinegar
  • ½ tsp. of minced garlic
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 tsp. dried Italian herb seasoning

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3. Hard-boiled eggs

One large egg packs about six grams of protein—or 3.5 grams if you use only the whites. For a unique salad topper, create a healthy egg salad by finely chopping the hard-boiled eggs and mixing with either hummus, guacamole, or seasoned tahini. Or simply slice them and sprinkle on top of a salad.

4. Frozen shrimp

Keeping a bag of frozen, pre-cooked, cleaned shrimp in the freezer can be another quick and easy substitute for the canned tuna in your pantry. Three ounces contains only 70 calories but provides 17 grams of protein, along with a healthy dose of key nutrients like selenium, vitamin B12, choline, copper, and zinc.

Simply rinse your shrimp under cold water and serve heated or chilled, whichever you prefer. Either way, here’s the recipe for my go-to sauce to dress shrimp:

  • 1 Tbsp. brown rice vinegar
  • 1 Tbsp. fresh squeezed citrus juice (orange, blood orange, tangerine, or lime)
  • ½ tsp. fresh grated ginger
  • ½ tsp. minced garlic
  • A few slices of fresh mint leaves
  • 1 chopped chile pepper or a dash of crushed red pepper

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5. Extra-lean ground turkey

Most people think of ground turkey for burgers, meatballs, meatloaf, or stuffed peppers. But it’s also a great salad topping, hot or chilled. Four ounces of raw 93% lean turkey meat becomes about three ounces when cooked, which provides 15 grams of protein. In my newest book, Slim Down Now ($16, amazon.com), I suggest combining this portion of browned extra-lean ground turkey with a tasty avocado sauce. To try it yourself, puree a quarter of an avocado with these ingredients:

  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped basil
  • ½ tsp. minced garlic
  • 1/4 tsp. fresh grated ginger
  • 1/8 tsp. black pepper

If you’d rather keep your avocado intact, serve slices over ground turkey that’s been sautéed with the seasonings above and a quarter cup of low-sodium veggie broth.

Cynthia Sass is a nutritionist and registered dietitian with master’s degrees in both nutrition science and public health. Frequently seen on national TV, she’s Health’s contributing nutrition editor, and privately counsels clients in New York, Los Angeles, and long distance. Cynthia is currently the sports nutrition consultant to the New York Yankees, previously consulted for three other professional sports teams, and is board certified as a specialist in sports dietetics. Sass is a three-time New York Times best-selling author, and her newest book is Slim Down Now: Shed Pounds and Inches with Real Food, Real Fast. Connect with her on Facebook, Twitter and Pinterest.

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Food and Nutrition

Working with educators, parents, business people, students, policy-makers and other concerned people throughout the United States

Food and Nutrition

The Minnesota charter statute does not specifically address food service. Charter schools have the same responsibilities in this area as school districts. While nothing in state law mandates that public schools must provide meals to students, in most cases it will be necessary.

This section includes information on:

  • Funding
  • Food Service Options
  • Resources

The Food and Nutrition Service at the Minnesota Department of Education administers the School Meal Programs. The programs include: the National School Lunch Program, School Breakfast Program, Special Milk Program, After School Snack Program, Food Distribution Program, Summer Food Service Program and the Minnesota Kindergarten Milk Program.

Participation in the food programs requires a substantial amount of paperwork, in terms of record keeping and regular reporting. Many of the software packages that schools use to report information include lunch programs, which can make the process much easier. MDE provides periodic training on the implementation of the School Meal Programs. Schools are strongly encouraged to attend one of these trainings well before school begins, so that a system can be set up to ensure prompt, full reimbursement. Once operating, schools should contact MDE if they have questions about operating the programs. Schools that do not implement the program properly might not receive the full amount of reimbursement to which they are entitled.

For more information about the School Meal Programs, please visit the Food and Nutrition Service website at fns.state.mn.us or the U.S. Department of Agriculture website at fns.usda.gov. The Food and Nutrition Service also provides periodic training on the School Meal Programs.

Funding 
Charter schools that choose to participate in the School Meal Programs may receive cash subsidies (reimbursements) for each meal served. For some programs, schools receive state subsidies and USDA commodities in addition to the federal awards. In order to participate in the programs, schools must serve meals that meet federal nutritional guidelines, keep accurate records of meals served and submit monthly reimbursement claim forms during the required timeframe.

Schools will be reimbursed at some level for all reimbursable meals served, although the amount is greater for meals served to students who qualify for free and reduced meals than for those who don’t. The amount of federal subsidy depends on each student’s eligibility category. Eligibility for free or reduced meals is based on the family’s income level. Children with family incomes at or below 130% of the poverty level are eligible for free meals, and those with incomes between 130% and 185% of the poverty level are eligible for reduced price meals.

Most charter schools will have a number of students eligible for free or reduced price meals. To determine whether a student qualifies, his or her family must complete an “Application for Educational Benefits” form. This is the same form used by schools to determine eligibility for certain state and federally funded programs aimed at high risk, low income students (e.g., Title I). Families must complete this form each year their child is enrolled at the school. It is important to have completed forms on file, especially for those schools with a substantial low-income population. You may lose significant financial benefits if these forms are not on file.

Any child may purchase meals served by schools participating in the School Meal Programs. Schools may not charge students eligible for reduced price meals more than $0.40 for lunch. In the 2003-2004 school year, state breakfast reimbursements were increased to allow schools to serve breakfast at no charge to reduced eligible students and at a low price to paid eligible students.

In general, schools charge and are reimbursed for after school snacks on the same basis as other meals, although special rules apply for schools that operate in an area where at least 50% of the students are eligible for free meals.

Beginning in the second year of operation, the school will qualify for USDA commodity foods from the Food Distribution Program. In addition to school year food programs, there is also a Summer Food Service Program.

Reimbursement Rates
Although these rates change annually, as a point of reference, the combined federal and state reimbursement rates for the 2003-2004 school year are:

Breakfast Lunch Snack
Free $1.20 $2.27 $0.60
Reduced $1.20 $1.87 $0.30
Paid $0.77 $0.29 $0.05

Food Service Options 
When providing food service, a charter school has three basic options:

  1. Prepare meals on site. This gives the school complete control over the program, in exchange for greater responsibility. Unless the school has access to an institutional kitchen, however, equipment needs are likely to pose a significant barrier. Schools that prepare their own meals must have equipment certified by the National Sanitation Foundation, which is quite expensive. Schools that choose to prepare their own meals will have additional health and safety requirements and should also expect more frequent health inspections.
  2. Ask the local school district to provide food service for the school. A district that agrees to provide food service may have a minimum number of meals that they are willing to serve, or a minimum number in order to serve hot, rather than cold, meals. You will also likely be tied to the district’s schedule. Some smaller districts, particularly in rural areas where each school has a small kitchen, may be unable to provide food services.
  3. Contract with a private caterer for school meals. A private caterer might be more flexible in terms of types of meals, special preparations, special meals for field trips, schedules, etc. Most charter schools that provide meals choose this option.

IMPORTANT: Regardless of the food service option the school chooses, the school is ultimately responsible for making sure that federal and state requirements are met. For example, the school must comply with requirements regarding food storage, handling and safety. The school will also be responsible for submitting the paperwork for meal subsidies and for billing students who don’t qualify for free meals. All employees and volunteers working with the School Meal Programs should have an understanding of the following:

  • Sanitation and food safety
  • Required meal components and serving sizes
  • Counting meals by eligibility category at the point of service

When exploring food service options, consider speaking with staff at nearby charter schools and visiting other schools to watch their meal service.

Other Considerations 
During the first year, it is very difficult to break even on food service, given equipment needs. Even if someone else is preparing the food, schools will need serving areas, coolers for storage and, often, warming ovens. Schools should budget for these expenses. Free or inexpensive equipment may be available to schools through the federal surplus property program. To learn more about this program, contact the State of Minnesota Surplus Services at
(651) 639-4024.

When providing meals, schools must comply with federal nutritional guidelines for schools. These include, for example, portion sizes for different age groups and sample meal patterns. These guidelines are available on the Food and Nutrition Service website.

In addition to nutritional requirements, schools must also comply with the state health department’s requirements for sanitation and food handling. Regardless of whether the school actually prepares its own food, the staff is required to ensure proper food storage and handling. For example, a school must have a way to keep food at temperature-warm or cold. The state or local health department will inspect your facility yearly. In addition, any school that serves food must have one certified food manager on staff. To become certified, this person must take a course and an exam and register with the Department of Health. The Department of Health charges approximately $150 for the certification process. For more information about the requirements for food handling, safety and inspections, contact the Environmental Health Services Section of the MN Department of Health at (651) 215-0870. If you plan to prepare meals on site, you should contact the Plan Review Specialists at the MN Department of Health at (651) 215-0862.

Resources
Minnesota Department of Education Food and Nutrition Service 
1500 Highway 36 West
Roseville, MN 55113
(651) 582-8526 or (800) 366-8922

USDA Food and Nutrition Service

American School Food Service Association

MN School Food Service Association

Minnesota Department of Health Division of Environmental Health

For easy to understand Food Safety Fact sheets, see: health.state.mn.us/divs/eh/food/fs/index.htm

For information regarding food service construction requirements and licensure, see:health.state.mn.us/divs/eh/food/license/summary.htm.
(651) 215-0870

As public schools, charters are eligible to obtain surplus federal property from the state for free or a nominal charge. Food service equipment may be available. To learn more about this program, contact:

State of Minnesota Surplus Services
5420 Highway 8
New Brighton, MN 55112
(651) 639-4024

 

Food Service Software, Nutrition Softwares, Software for School Cafeteria

Spotting Trends Based on ‘What We Eat in America’

Using a computerized dietary-intake survey program and serving-size aids, interviewers are able to help volunteers recall their dietary intakes. (USDA-ARS photo taken by Stephen Ausmus)

March is National Nutrition Month. Throughout the month, USDA will be highlighting results of our efforts to improve access to safe, healthy food for all Americans and supporting the health of our next generation.

The U.S. food supply is abundant, but many consumers are experiencing nutritional shortfalls. Some are overfed but undernourished at the same time. Observing trends in U.S. diets is possible based on food-consumption data collected during the annual “What We Eat in America/NHANES” dietary-intake survey.

The USDA Agricultural Research Service (ARS) is responsible for the consumption interview, one of several components of the National Health and Nutrition Examination Survey (NHANES) conducted by the U.S. Department of Health and Human Services. The dietary survey is managed by researchers at the Food Surveys Research Group in Beltsville, Md., part of the ARS Beltsville Human Nutrition Research Center.

Each year, the “What We Eat in America” computer-based dietary interview is used to ask more than 5,000 individuals nationwide about the foods and beverages they consumed. The participants’ dietary supplement intakes also are collected.

Research nutritionists then translate “what’s eaten” into “nutrients consumed.” The survey data—after analysis—provide insights into the population’s nutrient-intake status, such as overconsumption, nutritional shortfalls, healthy snacking and poor eating.

Here are some of the dietetic trends based on “What We Eat in America” survey data collected in 2011-2012.

—On average, U.S. individuals are getting only about half their daily recommended intake for dietary fiber and potassium. And well over one-third aren’t getting their recommended calcium, magnesium, vitamin C and vitamin A from foods and beverages.

—More than 90 percent are not getting their recommended vitamin D from foods and beverages. Based on supplement use tracked, about one-fourth took a supplement containing vitamin D, and more than half of women aged 60 and older took one.

—Lunch is the meal most frequently skipped. On any survey day, one in five individuals did not eat lunch.

—On a given day, more than half of individuals ate at least one food or beverage that was obtained from a restaurant. The proportion is higher for young adults. Two-thirds of those aged 20 to 39 ate food or beverage obtained from a restaurant. When consumed, restaurant foods and beverages contributed more than 40 percent of daily calories.

—Overconsumption also is a problem. Based on the survey data, individuals consumed 3,500 milligrams of sodium on a given day, which is about one-third more than the recommended maximum for adults with no known risk factors.

Essential vitamins and minerals help the body stay healthy and function properly. “What We Eat in America” data results are informative to consumers and professionals. To keep up with what’s trending based on “What We Eat in America,” visit the USDA-ARS Food Survey Research Group Web site.

A man and woman looking at the Sodium Intakes of Americans chart

The dietary survey data show that U.S. adults consume on average about one-third more than the maximum daily sodium intake recommended, or more than 1.5 teaspoons of salt daily. (USDA-ARS photo taken by Peggy Greb)

Posted by Rosalie Marion Bliss, Public Affairs Specialist, Agricultural Research Service, on March 31, 2016 at 11:00 AM