Customizing Recipes to Meet the Meal Pattern School Nutrition Association Annual National Conference Tuesday, July 16, 2013 8:45 a.m. Presented by: Becke Bounds April Catchings Lydia West
Objectives Upon completion of this session, the participant should be able to: Implement the process used to create Mississippi Recipes for Success in his or her individual state, region or school district. Understand the concept of the Mississippi Recipes for Success Breakfast and Lunch matrixes. Develop customized ingredients and recipes for schools in their state, region or school district.
The History of Mississippi Cycles (MsC) Developed October 1996 March 1998 Funded by a Team Nutrition Grant awarded to MS Department of Education/Office of Child Nutrition Designed to deliver a customized selective menu system for use in elementary and secondary schools in the state of MS. Menus will eliminate menu planning and nutrient analysis paperwork for Food Service Administrators (SFA).
MsC (I) Project Goals Strengthen the training infrastructure of MS Child Nutrition Programs (CNP). Provide customized selective menu system. Meet nutrient standards established In the School Meals Initiative for Healthy Children. Provide flexible cycle menus through use of MsC Customizing Charts. Provide cost and nutrient analysis of menus.
Mississippi Cycles II The Revision Developed in 1998 Benefits of The Revision : Documentation for meeting USDA regulations Popular menu choices will meet nutrient goals within a weekly average Menu customization Flexibility of switching days and menu items within the same without altering weekly averages of nutrients Emphasis on the use of USDA commodities and food available through the MS Statewide Purchasing Cooperative.
Mississippi Schools Want to Stay Current with the Dietary Guidelines for Americans Mississippi Recipes for Success
Creation of Salt Free Spice Blends
Innovation for the Project WHO: Members of the Mississippi (MS) Statewide Purchasing Cooperative, 11 Member Product Management Committee (PMC) WHAT: Creation of Low Sodium Spice Blends WHEN: June 2011 January 2013 WHY: To promote a Healthy School Environment WHERE: MS Depart of Education/Office of Child Nutrition Purchasing Department P.O. Box 771 Jackson, MS 39205
The Road to Success Project started in Spring 2011; School Foodservice Administrators (SFA s) started looking for ways to decrease sodium levels. They asked the Statewide Purchasing Cooperative to work with them to replace the high sodium seasoning mixes. Beverly Lowry (Starkville School District) used contacts at MS State University, Food Science Department to contact CHEF DAVID BRUNO (Culinary Institute in New York). June 2011 Chef Bruno met with MS staff in search of ways to reduce the sodium in current recipes such as: Tacos, Sloppy Joes, Spaghetti w/ Meat Sauce, Chili, Baked Beans, Red Beans and Rice, Pinto Beans and Chicken Fajita.
The Road Continues. Chef Bruno conducted a three (3) day meeting with the PMC to develop recipes (using alternatives to high sodium seasoning mixes) Chef Bruno came up with three (3) no salt, spice blends Creole, Italian and southwest blends Over the next 6 months (July 2011 January 2012) Beverly Lowry and Tonya McSweyn tested recipes in their cafeterias. Beverly and Tonya (both SFA s) were able to work with state staff and contracted distributors to bring in the spices needed for the recipes. Ancho and Chipotle chili powders, smoked and Hungarian paprika and Marjoram from C.F. Sauer.
Staff Involved Cafeteria Managers were involved to assist in adapting/testing the new recipes. Managers also worked to adjust recipe volumes for their individual cafeterias. In most instances, the final product was improved over the previous menu items that used the traditional seasoning mixes.
Cost Matters MS statewide purchasing power made the cost of the spice blends more affordable. Offering the blends on our statewide purchasing cooperative, made them more attractive to C.F. Sauer. Volumes needed was adequate enough to warrant the research and development for C.F. Sauer produce them. Blends available in PET containers, which is a GREAT time saver in the kitchens.
Sample Sodium Reductions Recipe Creole Spice Blend Sodium with Seasoning Mixes (per ½ cup) Sodium with Spice Blend (per ½ cup) Difference Baked Beans 870.18 206.37 663.81 ( 76%) Red Beans Rice/Sausage 953.26 579.81 373.45 ( 39%) Southwest Blend Taco w/crispy taco shell 767.22 254.40 512.82 ( 67%) Chili, No Beans 1217.35 212.17 1005.18 ( 83%) Italian Spice Blend Lasagna 1313.80 441.96 871.84 ( 66%) Italian Rotini 1043.73 452.12 591.61 ( 57%) Spaghetti with Meat Sauce 1084.97 647.36 437.61 ( 40%) (Decreased an average of 637 mg of sodium or 61% in these 7 recipes).
Implementing Spice Blends Spring 2012, C.F. Sauer and state staff filmed short instructional videos at the National Food Service Management Institute (NFSMI). Videos were shown at State Conference Web links were given to SFA s to download videos to use in staff development trainings. Fall 2012, MS statewide purchasing cooperative listed and allowed schools to purchase both seasoning mixes and spice blends. January 2013, seasoning mixes were no longer available to schools.
Printed tools Online tools Mississippi Recipes for Success Tools for Schools to Use
Contact Information Mississippi Department of Education Office of Child Nutrition (601) 576 4990 Becke Bounds, Assistant Director of the Office of Child Nutrition bbounds@mde.k12.ms.us April Catchings, Division of Nutrition Education, Director acatchings@mde.k12.ms.us Lydia West lwest@mde.k12.ms.us