Tuesday, May 23, 2023
Announcements from the WI DPI School Nutrition Team (SNT)
- Updates from the U.S. Department of Agriculture (USDA)
- Updates from the Department of Public Instruction (DPI) School Nutrition Team
- Other Updates and Information
Updates from the U.S. Department of Agriculture (USDA)
Team Nutrition Recipe of the Month: Serving Up Strawberries!
May is National Strawberry Month! Brighten up your breakfast routine with this easy recipe for Strawberry and Waffle Kebabs. Watch this Short Video and download the recipes with portions for Children 3 to 5 and Children 6 to 18 years old.
Nutrition Education Connection
Try these activities with children:
- Learn how strawberries grow with hands-on activities in Grow It, Try It Like It! (for ages 3-5 years)
- Make your own rainbow with this Nibbles for Health Newsletter (for ages 4-6 years)
- Explore key nutrients found in fruit in this Fueling My Healthy Life lesson (for grade 6)
MyPlate Exploration: Fruits
Strawberries are part of the Fruit Group. Fruits provide nutrients needed to maintain your health and body. Strawberries are rich in essential nutrients like fiber and vitamin C. The Fruit Group includes all fruits and 100% fruit juice. Fruits may be fresh, frozen, canned, or dried/dehydrated. Fruits can be eaten whole, cut up, pureed (mashed), or cooked. Learn more at MyPlate.gov!
USDA Child Nutrition Program operators can request free printed copies of certain Team Nutrition materials, while supplies last, through the Team Nutrition Publication webpage.
Tips for Offering School Meals Trays, Many Ways
Schools across the country work year-round to develop, plan, and prepare menus that are diverse, appealing, and exciting to students. Although school meals must meet Federal meal pattern requirements, school lunch and breakfast menus may look different based upon local and regional food preferences, what foods are produced locally, what items might be in season, and student feedback. Explore the many ways to offer school lunch and breakfast trays in Team Nutrition’s School Meals Trays, Many Ways photo collection or use the tips below, from school districts across the country, to offer delicious and nutritious meals that students will love!
Enjoy More Meat Alternate Options
Beans and tofu are popular vegetarian or vegan items to add to your menu. Many schools have introduced students to these meat alternates through “Meatless Mondays,” while New York City (NYC) Public Schools has “Vegan Fridays." White Bean and Pasta Primavera is just one dish in which NYC Public Schools serves beans as a protein source for lunch. In California, the San Francisco Unified School District provides a variety of protein sources on their menu and offers a vegetarian option daily, like their Bean and Cheese Pupusa. Meat alternates can also be used at breakfast. In Illinois, Chicago Public Schools has offered a Tofu Taco with salsa, potato wedges, oranges, and fat-free milk as a healthy breakfast tray. Find more ideas for including meats and meat alternates at breakfast in Team Nutrition's Offering Meats and Meat Alternates at School Breakfast guide.
Feature Fish for Lunch
Fish is part of a healthy eating pattern and provides beneficial fatty acids and other key nutrients that may support children’s brain development. Many school districts across the country have access to fresh fish. For example, Boston Public Schools, in Massachusetts, provides a fish option to students every week, such as Buffalo Fish Bites. Kittery Schools, in Maine, has featured street tacos with local Hake fish and coleslaw with avocado crema. Give USDA’s Jerk Fish in a Pita Pocket or the Roasted Fish Crispy Slaw Wrap recipe a try!
Expand Ethnic Cuisine and Cultural Flavors
Schools are finding ways to prepare healthy meals that honor the culture and traditions of their students and communities. In Puerto Rico, Christian Military Academy offers traditional Rice with Pigeon Peas, or “arroz con gandules,” using brown rice. In Virginia, Virginia Beach City Public Schools has offered chicken and vegetable dumplings that are whole-grain rich and served with low-sodium soy sauce. Minneapolis Public Schools, in Minnesota, has offered a delicious Tempura Rice Bowl made with chicken, brown rice, broccoli, carrots, edamame, and teriyaki sauce. Find a variety of USDA recipes from different cultures in the Child Nutrition Recipe Box.
Love Local Menu Items
Many schools are working on creative ways to offer and connect students with local foods. Grantees from the Fiscal Year 2021 Team Nutrition Training Grants for School Meal Recipe Development offer recipes that utilize local agricultural products, and reflect local taste preferences and food preparation practices. In Washington, Bellingham Public Schools developed a Chickpea Masala recipe, using local chickpeas and cauliflower. In Iowa, South Tama County Community School District developed Gourmet Pork Crispitos with Cilantro Salad featuring local corn tortillas. They are hand rolled, stuffed with pulled pork and cheese, and served with a fresh cilantro salad and Spanish brown rice. All of these recipes were tested and approved by students. Other State-developed recipes that incorporate local agricultural products can be found in the Child Nutrition Recipe Box.
Taste Testing is Key
Taste tests are a great way to introduce new menu items and offer your school meals trays, many ways! Use Team Nutrition’s Taste-Testing Event Resources to plan and host successful taste-test events and get students excited to try a variety of healthy food choices.
Updates from the DPI School Nutrition Team
Team Nutrition Culinary Training
Join us this summer for an exciting hands-on culinary training led by Chef Irene Pawlisch. School nutrition staff will learn about common culinary techniques, explore foods used in global cuisines, and practice preparation techniques for fruits and vegetables. Participants will prepare and taste globally-inspired recipes that can be served in the school meal programs.
There will be two training sessions offered and each training session is limited to 30 participants. Attendance is limited to two school nutrition staff members per school food authority (SFA). Each SFA may be reimbursed up to $300 for costs related to attending the training (e.g., mileage, hotel stay).
This one-day training counts towards four hours of Culinary Skills training for GOALS certification, and four hours of Professional Standards training.
Location: Madison College - 1701 Wright Street, Madison, WI 53704
Date: Tuesday, July 25 or Wednesday, August 2
Time: 8:00 a.m. - 12:00 p.m.
Registration Form - Registration Deadline: June 30th
Instructor Bio: Chef Irene Pawlisch is a School Nutrition Specialist and Certified Sous Chef with the American Culinary Federation (ACF). Irene has worked in dozens of Wisconsin school kitchens from the second largest urban district to a rural district with under 1,000 students. She has worked as a nursing home activity director, K-12 substitute teacher, K-12 Chef/Director of Nutrition, and currently as a culinary instructor at Madison College. Irene has been featured in Food Management Magazine and the State Capital Times for her work in school nutrition and is a past president of SNA Wisconsin. Irene's approach to training is hands-on with a sprinkling of laughter to engage different learning styles and physical abilities.
Other Updates and Information
School Nutrition STAR Webinar: Strategies for Providing High-Quality Customer Service in Schools
Date: Thursday, May 25, 2023
Time: 2–3:00 PM CST
It is important for school nutrition professionals to stay inspired and deliver exceptional service while navigating the current parameters for program operations. This webinar aims to provide school nutrition professionals with practical techniques for delivering exceptional customer service in their programs. Join us to hear from professionals in the field who will provide key strategies they are implementing to overcome difficult challenges that may impact customer service. Ultimately, the panelists will share key strategies to identify the needs and expectations of their customers and how to deliver effective and responsive service that meets those needs to enhance customers’ experiences.
SNA Key Area(s): 4 – Communications and Marketing
USDA Professional Standards Code(s): 4130 – Empower school nutrition professionals to provide excellent customer service.
Learning Objective(s): By the end of this webinar, attendees will:
- Identify key strategies for overcoming difficult challenges to maintain high-quality customer service.
- Recall practical techniques for delivering responsive service that meets customers' needs and expectations.
Wisconsin Department of Public Instruction
Jill K. Underly, PhD, State Superintendent
125 S Webster Street
Madison, WI 53703
(608) 266-3390 • (800) 441-4563