Taste Testing in Schools - Resource Guide
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www.actionforhealthykids.org • www.ohioactionforhealthykids.org
Taste Testing in Schools
Resource Guide
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Table of Contents
Introduction .................................................................................................................................................... 3
What is Taste Testing? ............................................................................................................................... 4
Why is Taste Testing Beneficial? .............................................................................................................. 4
Tips for Conducting a Successful Taste Test ................................................................................................. 5
Sample Timeline for Coordinating a School-wide Taste Test ....................................................................... 7
Taste Test Ideas.............................................................................................................................................. 8
Whole Grains ............................................................................................................................................. 8
Fresh Fruits and Vegetables ....................................................................................................................... 9
Milk & Milk Products .............................................................................................................................. 10
Implementing Taste Testing in Your School ............................................................................................... 11
Action for Healthy Kids ........................................................................................................................... 11
Game On! ................................................................................................................................................. 11
Fuel Up to Play 60 ................................................................................................................................... 11
Appendix A: Sample Evaluation Forms ...................................................................................................... 12
Sample Evaluation Forms – Elementary Level ....................................................................................... 13
Basic Form ........................................................................................................................................... 13
Taste Panel Survey............................................................................................................................... 13
Sample Evaluation Forms – Middle/High School Level ......................................................................... 14
Sensory Evaluation Form – Circle ....................................................................................................... 14
Sensory Evaluation Form – Check ...................................................................................................... 14
Student Satisfaction Tool ..................................................................................................................... 15
Student-Staff Interaction Form ............................................................................................................ 17
Appendix B: Food Safety Tips .................................................................................................................... 18
Appendix C: Taste Testing at Home ............................................................................................................ 19
Whole Grains ........................................................................................................................................... 20
Dairy: Switch to fat-free or low-fat (1%) milk. ....................................................................................... 21
Beans and Peas (Legumes): Canned, frozen, or cooked from dry ........................................................... 22
Dark Green Vegetables: Fresh, frozen, or canned ................................................................................... 23
Red/Orange Vegetables: Fresh, frozen, or canned ................................................................................... 24
Resources ..................................................................................................................................................... 25
3 Introduction The national school lunch meal pattern closely aligns with the Dietary Guidelines for Americans and My Plate. The lunch meal includes additional servings of fruits and vegetables, which include more dark green, red/orange, and legumes; more whole grains and a variety of low fat unflavored and non-fat flavored milk. School meal programs continue to strive toward the goal of providing nutritious well balanced meals while encouraging their students to develop good health habits. Learning how to choose nutritious food is one example of a good health habit that students can learn about and apply to their everyday lives. One way to encourage students to make healthier food choices is to offer taste testing events. Taste Testing in Schools is a resource guide developed by Ohio Action for Healthy Kids that provides tips for implementing a successful taste testing event. The resource guide will show you how to support your nutrition education efforts, offer foods in the cafeteria students enjoy and help them learn and practice choosing nutritious foods that will shape healthy habits for a life time!
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What is Taste Testing?
Taste testing is a tool that can be used to introduce students to
the smell, texture, and flavor of food. Food samples can be
served alone or combined with other foods in a recipe. Taste
testing is a fun way to introduce children to new foods or recipes
they may have never tried before. In schools, taste testing can
take place in the classroom or in the cafeteria.
Why is Taste Testing Beneficial?
Children are naturally picky eaters. The school environment can be a place where children
learn about where food comes from and the nutritional value of food. Learning about food
and watching peers and teachers try new foods
can help motivate students to taste foods that
they may not have experienced at home or in the
cafeteria. Taste testing foods prior to adding the
food to the daily menu will encourage students to
try new foods, create satisfied customers and help
save money by reducing food waste.
Food for thought:
In any school setting, elimination of non-healthy choices will increase the likelihood that students will
select the new healthier items being offered. Work closely with school nutrition professionals to think
creatively about how you can make new foods part of your regular cafeteria operation. Explore
community partnership options, such as your local Farm to School program or partnerships with local
companies; or take advantage of government initiatives, such as the USDA's Fresh Fruit and
Vegetable Program (FFVP). If your school is part of a purchasing cooperative, work with other schools
to target new, healthier food items: if you increase the amount of food being purchased, you may be
able to negotiate a lower price, thus making it more feasible for you to offer the healthier food on a
regular basis.
If your school provides a number of free or reduced-price meals, consider the availability of
commodity food ingredients that could help make the new item financially feasible. If your school has
a larger percentage of students who purchase their meals, sell the new healthier food item so that it is
competitive with existing food choices. For example, you could set a lower introductory price for the
new item, or you might provide the new item through à la carte offerings.
(Game On the Ultimate Wellness Challenge)
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Tips for Conducting a Successful Taste Test
1. Develop goals for the event.
Before conducting the taste testing event, decide what goal/s you want to accomplish.
Set goals that are realistic and will benefit your students and school. For example, you may
want to set a goal that a certain percentage of students will select dark green vegetables
from the daily menu.
2. Make students aware of the taste testing event.
Market the taste testing event using daily school announcements and/or hanging posters
throughout the school. Be sure the announcements or posters include who is
invited to the taste testing, what will be sampled at the event, when the taste
testing will take place, and where the event will be located. Giving students
advance notice creates excitement around the event.
3. Include all members of the school.
Invite teachers, administrators, and other school employees to
the taste testing event. Students respect teacher’s opinions and
are more likely to try foods that they have sampled. Let faculty
and staff know that taste testing supports school wellness policies
and practices. Ask them to reinforce the importance of healthy
eating by encouraging students to participate in the taste test
events and by sharing resources and hand-outs with students.
4. Link the cafeteria with the classroom.
Create a team approach to implementing nutrition education
and taste testing in your school. Teachers can help educate
students about the importance of consuming healthy foods from
each food group. Food service employees can promote these healthy foods in the cafeteria.
Working on nutrition lesson plans together can ensure students get a full understanding of the
importance of healthy eating and how to implement healthy eating into their daily lives.
5. Give students the opportunity to try a variety of foods from each food
group (but not all in one event).
Ideally, by the end of the school year, students should have had
the opportunity to try at least one food from each of the food
groups: whole grains, fruits, vegetables, protein and low-fat/fat-
free milk products. Provide many opportunities through different
taste testing events to try different foods. It is more effective to
conduct taste test events with only two or three food items at a
time, rather than offering five or more items.
6. Ensure the food sample looks appealing and that
there is enough for everyone to try.
Students are more likely to try foods that look appealing to them. If you need to add color,
buy colored sample dishes or spoons. Also, make sure there are enough samples for everyone
at the event to try one serving of each food item offered. This is why it is important to identify
who is invited to the taste testing prior to the event.
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7. Provide a fun and inviting atmosphere.
Creating a fun, welcoming atmosphere for the event will enhance the
experience for students. Play background music and decorate the
sampling area to add excitement. Include games and giveaways/prizes
to ensure students remain engaged throughout the event; ask servers to
wear an outfit/color that reflects the food being tasted – this can be
especially fun if the principal is one of the servers!
8. Reiterate the importance of making good food choices to students.
During the event, reinforce nutritional benefits of the food to the students and explain the
importance of consuming healthy foods. Ensure they are able to identify ways they can make
healthy eating a part of their daily lives.
9. If able, allow students to help in the preparation of the food item.
If time and space are available, allow students to help in the preparation of the foods offered
for the event. Students that help in preparation are more likely to try
the food.
10. Play it safe.
Make sure everyone involved with preparing and serving food at
your taste testing event follows the school's food safety
standards. Work with your School Nutrition Manager to ensure safe
practices.
11. Survey and Evaluate.
Use one of the sample evaluation tools (see Appendix A) to survey students’ responses to the
foods that they taste. Compile the responses and share with students and staff any changes
that will be made as a result of the taste testing. Taking action shows students that their
feedback is important, and it may make them more willing to participate in school meals
and/or purchase items in the cafeteria.
12. Get Student Input
Get input from the students by letting them vote on an item being taste tested. Provide
colored paper shapes (green for “like” and red for “dislike”) that students place in a bag to
indicate their decision on the sample. After the taste test is complete, the votes can be tallied
and the results shared.
13. Take Action and Celebrate the Success!
Include new foods that students liked on the school
cafeteria menu. After the taste testing, celebrate the
success of the event. A great deal of time and effort was
needed to carry out the event. Ensure all parties involved
in the planning and tasting are recognized. Discuss ideas
for the next taste testing event.
7 Sample Timeline for Coordinating a School-wide Taste Test 2 – 3 WEEKS PRIOR TO THE TASTE TEST: • At the food committee meeting with food service personnel, decide what food will be tested. o *Make sure foods chosen fit into the school food program and align with your committee goals. • Find a class(es) that is/are willing to prepare the food in the kitchen or classroom the morning of the taste test and that will help serve and survey. • Find parents/volunteers who will help serve and clean up. • Prepare an announcement of the taste test for the school newsletter or school-wide email • Research and share nutritional information about the food, and have the recipe ready to send home to students’ families. ONE WEEK PRIOR: • Check with food service and classrooms involved to make sure everyone is prepared. • Make sure necessary food items have been purchased or are being delivered on the date needed (including any necessary serving tools, utensils and sampling dishes, napkins, etc) • Prepare a taste testing survey. • Advertise the taste test: school newsletter, school website, all-staff email, invite the local paper! DAY OF: • Announce the taste test during announcements, class meetings, and with signs in the lobby. • Help food service set up for hosting students in the kitchen. • Have the food service explain about food safety when preparing foods. Make time for everyone to wash their hands and put on hairnets or hats. • If preparing in the kitchen, small groups of 4–5 students work best. If preparing in the cafeteria or classroom, divide the preparation tasks into small groups. • Remind children to respect the workspace and workers. • Rotate groups from classroom to kitchen, if necessary. • Set up taste testing table before lunch periods begin. • Have surveys ready, including pencils and pens to complete if necessary • Take pictures and notes to report in your newsletter. • Make sure there are plenty of disposal areas and trash cans; work with custodial staff. DAY AFTER: • Send a letter home to parents describing the taste test, the food their child tasted, and the recipe. • Have a classroom tally the results of the taste test and post them on a bulletin board or in the school **Resource from Vermont Farm to School: A Guide to Taste Testing Local Food in Schools
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Taste Test Ideas
Whole Grains
Feature whole grain foods and foods made with whole grains. Many grain-based foods are made
with refined grains rather than whole grains. For more information on the differences between whole
grain foods and refined grain foods, see “What Is a Whole Grain?” and “Examples of Whole Grains
and Refined Grains”.
Examples of Whole Grains taste test ideas:
• brown rice with chicken-and-veggie stir-fry
• whole wheat waffles served with low-fat yogurt and
berries
• whole grain sandwich with low-fat melted cheese
• graham crackers with peanut butter
• whole grain pasta served with olive oil and Parmesan
cheese
• low-fat popcorn seasoned with Parmesan cheese
• pizza made with whole grain crust and low-fat cheese
• low-fat oatmeal cookies
• whole grain crackers with low-fat cheese
• brown rice cake
• whole wheat macaroni and low-fat cheese
• whole grain rolls with turkey
• low-fat cheese soup in whole wheat bread bowl
• whole wheat bread bowl with chicken-noodle soup
• low-fat cheese quesadilla on whole wheat or corn tortilla
• whole grain, low-sugar granola or granola bars
• brown rice pilaf
• whole wheat pita bread filled with fresh salad greens and turkey or cheese
• whole grain cereals (either as a dry snack or with low-fat or fat-free milk)
• oatmeal with fruit toppings (such as raisins, banana slices or apple compote)
Seeing Whole Grains
Students may not be familiar with the look and feel of whole grains in their natural form. In addition to
distributing flyers and hanging posters that show the parts of a whole grain, you might consider doing
the following:
• Display samples of whole grains in their natural form (such
as popcorn, oatmeal, barley, bulgur and wheat).
• Display the “Great Grain Caper” Poster— and challenge
students to find as many whole grains as they can.
• Play “Match the Grain Game.” Give students descriptions
of several whole grains and then ask them to identify the
grains in separate, clear containers.
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Fresh Fruits and Vegetables
Many kids think they don’t like fruits and vegetables, but often that’s because they haven’t been
exposed to a variety of produce. Help students make better food choices by adding fruits and
vegetables to their daily diets, offering as many different fruits and vegetables as you can. Whenever
possible, feature fresh, local produce. Frozen and canned fruits and vegetables also offer nutritious
options.
Serve raw fruit with low-fat Serve veggies with low-fat Other fruits and vegetables to taste:
yogurt dip flavored with yogurt dip flavored with herbs. • baked potato bar with low-fat
fruit juice or fruit pieces. • asparagus cheese and veggie toppings
• strawberries • beets • fruit smoothies made with low-
• blueberries • jicama fat or fat-free yogurt or milk
• raspberries • bell peppers of all colors • tropical fruit salad
• blackberries • carrots • spinach salad with whole grain
• grapes • grape tomatoes croutons
• kiwi • cucumbers • fruit and yogurt parfait with
• mango • broccoli low-fat, low-sugar granola
• papaya • cauliflower • low-sugar cranberry sauce
• citrus fruit • green onions • pineapple juice
• cantaloupe • okra • tomato juice
• honey dew melon • celery
• pineapple • fresh green beans
• cherries • snow peas
• star fruit • avocado
• pear • artichoke
• plum • summer squash
• apricot • zucchini
• peach • eggplant
• nectarine • mushrooms
• cranberry • radishes
• watermelon • sweet potatoes
• sugar snap peas
Fruit and Vegetable Education Bar
Think about adding a Fruit and Vegetable Education Bar to the cafeteria during the taste test.
Include information about the fruits and vegetables featured,
such as small education cards for each fruit and vegetable
and include the following information: the name of the
fruit/vegetables, where it is grown, how to eat it, what
nutrients it contains, how to store it, where to buy it, and how
much it costs. Copy the education cards on brightly colored
paper. Make enough cards so that each participant can
take one for each fruit and vegetable that’s offered. You
might also develop an evaluation form that students can use
to rate the fruits they taste.
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Milk & Milk Products
Feature low-fat and fat-free white milk, flavored milks and other dairy products, including yogurt and
cheese as part of your taste test event. Whatever milk products you serve, make sure it’s low-fat or
fat-free and ice-cold for great taste! Some taste test ideas include:
Examples of Milk and Milk Product taste test ideas:
• String cheese
• Cheese with whole grain crackers
• Cheese or yogurt-based dip with veggies
• Cheese on pizza roll-up with whole grain tortilla
• Cheesy popcorn made with low-fat cheese
• Yogurt and berries on whole wheat waffles
• Milk with whole grain cereal
• Cottage cheese with fresh fruit
• Cheese soup in bread bowl
• Cheese on whole wheat pizza
• Cheese with baked potato
• Flavored, drinkable yogurt
• Macaroni and cheese
• Cheese quesadilla
• Melted cheese on broccoli
• Yogurt parfait with granola and fruit
• Lactose-free white or chocolate milk
• Yogurt smoothie made with fruit, low-fat milk and 100% fruit juice
• Ice-cold flavored fat-free and low-fat milk (make your own flavored milk by offering a variety of
liquid or powdered flavor options that students can add to milk)
Milk Mustache Photos
This popular event, which can be held as a stand-alone
event or as a fun companion event to milk/milk products
taste tests, is a great way to encourage kids to drink more
milk. Kids will want to have their photos taken — but the
event will be even more fun if the principal, school nurse,
teachers, parents and others pose for photos too! Once the
photos have all been taken, print and post them around
school and in the cafeteria. Also, post digital photos on the
school’s website. A fun extension is to have participants write
captions for their photos by asking them to write a sentence
or two about why they drink milk.
To ensure that participants have great milk mustaches, try one of the following:
• Place about 3 tablespoons of whipped cream in a small disposable cup. Participants can dip their top lip
into the cup or use clean hands to apply their own unique milk mustache. Make sure you use a clean cup
and fresh whipped cream for each participant.
• In a blender, mix 3 parts vanilla ice cream with 1 part milk. The resulting drink should be slightly thick so that
it will stay on the participant’s upper lip. Pour the mixture into small cups. Just before the photo is taken, the
participant should hold the cup up to her mouth and tip it back while keeping her head still. Make sure she
keeps her mouth closed as she “drinks on her mustache.”11
Implementing Taste Testing in Your School
Action for Healthy Kids
Action for Healthy Kids® is the nation’s leading nonprofit and largest volunteer organization fighting
childhood obesity and undernourishment. The organization assists schools in becoming healthier
places so our kids can learn to eat right, become active every day and are more ready to learn.
Action for Healthy Kids, and the National Dairy Council, Fuel Up to Play 60, offer programs and
resources that encourage children to eat healthy, be
active, and make lasting changes toward improved
health habits. Game On! The Ultimate Wellness
Challenge and Fuel Up to Play 60 are fun, interactive
programs that get kids involved and help change
behavior.
Game On!
Game On is the Ultimate Wellness Challenge urging
America’s elementary schools, their staff, students, and
families to incorporate healthy food choices and physical
activity into their daily lives and school environment.
The Making Better Food Choices challenges feature taste
testing activities to help promote healthy eating in schools. Tips
for conducting successful taste testing events can also be
found at this resource’s website:
http://www.a4hk.org/gotuwc/uploads/tools/MBFC_Overview.pdf
Fuel Up to Play 60
Fuel Up to Play 60 is an in-school nutrition and physical activity
program launched by National Dairy Council (NDC) and NFL, in
collaboration with the USDA, to combat childhood obesity. One of
Fuel Up to Play 60’s “Plays” challenges schools to conduct taste
testing events with current menu items as well as new menu items.
The “Play” explains how to choose which food items to test, how to
make students aware of the event, and how to conduct a
successful test tasting event. This specific “Play” is targeted to elementary and secondary grade
levels.
Visit http://school.fueluptoplay60.com/playbook/play.php?id=15810700 to find the taste testing
“Play”.12 Appendix A: Sample Evaluation Forms
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Sample Evaluation Forms – Elementary Level
Basic Form
Directions: Circle the number that best answers each question. 1 is the worst and 6 is the best.
How does the food look? 1 2 3 4 5 6
How does the food taste? 1 2 3 4 5 6
How is the texture? How does the food feel in your mouth? 1 2 3 4 5 6
How does the food smell? 1 2 3 4 5 6
How would you rate the food overall? 1 2 3 4 5 6
Office Use Only
Panelist Code: Date:
Taste Panel Survey
We are asking you to try a new food that we would like to add to our school lunch menu. Circle the smiley
face that best describes how you feel about the food that you are tasting!
Food being tasted: __________________________________ Date: __________________
What do you think of the color/look of this food item?
Very Good Good Just Okay Bad Very Bad
What do you think of the taste/ flavor of this food item?
Very Good Good Just Okay Bad Very Bad
What do you think of the smell of this food?
Very Good Good Just Okay Bad Very Bad
Do you think we should serve this food item on the lunch menu?
Very Good Good Just Okay Bad Very Bad
Any comments?14
Sample Evaluation Forms – Middle/High School Level
Sensory Evaluation Form – Circle
Directions: Circle one rating in the yellow boxes for each of the following: Appearance, Taste/Flavor,
Texture/Consistency, Aroma/Smell, and Overall Acceptability.
Recipe Name: Category:
Extremely Moderately Attractive /
Appearance Attractive Attractive Matches photo
Unappetizing Unattractive
Flavor did not
Taste/Flavor Tasted great Flavorful Acceptable Off flavor
appeal to me
Inappropriate
Wonderful Acceptable
Texture/Rating texture
Good texture
texture
Off texture texture/flat/runn
y
Aroma/Smell Wonderful Appealing Acceptable Aroma is not Unappetizing
Rating aroma aroma aroma appealing aroma
Overall Extremely Moderately Moderately
Acceptable Unacceptable
Acceptability Acceptable Acceptable Unacceptable
Office Use Only
Panelist Code: Date:
Sensory Evaluation Form – Check
Directions: Check one rating for each of the following: Appearance, Taste/Flavor,
Texture/Consistency, Aroma/Smell, and Overall Acceptability.
Recipe Name: Category:
Dislike moderately
Dislike very much
Dislike extremely
Like moderately
Like very much
Neither like nor
Like extremely
Dislike slightly
Like slightly
dislike
Rating Scale
Appearance
Taste/Flavor
Texture/ Consistency
Aroma/ Smell
Overall Acceptability
Office Use Only
Panelist Code: Date:15
Student Satisfaction Tool
1. What grade are you in?
□ K–5 □ 6–8 □ 9 – 12
2. Are you a boy or a girl?
□ Boy □ Girl
3. Did you eat school lunch in the last week?
□ Yes □ No
4. How often do you eat fruit for lunch?
□ Always □ Sometimes □ Never □ Only when it is served at school
5. How often do you eat vegetables for lunch?
□ Always □ Sometimes □ Never □ Only when it is served at school
6. What kind of lunch did you have yesterday?
□ I brought lunch from home □ I bought school lunch □ I didn’t eat lunch yesterday
7. Did you eat fruit yesterday for lunch?
□ Yes □ No
8. Did you eat vegetables yesterday for lunch?
□ Yes □ No
Answer the following questions about the school cafeteria
9. I like the school meals
□ Always □ Sometimes □ Never
10. I like the choices of the food offered at school
□ Always □ Sometimes □ Never
11. I like how the food tastes
□ Always □ Sometimes □ Never
12. I like how the food looks
□ Always □ Sometimes □ Never
13. I am able to see what lunch is served at school everyday
□ Always □ Sometimes □ Never16
14. I can see where the healthy foods like fruits, vegetables, milk and whole grains are in my school
cafeteria
□ Always □ Sometimes □ Never
15. Healthy foods like fruits, vegetables, milk and whole grains are placed where I can reach them
□ Always □ Sometimes □ Never
16. I can choose to eat fruits, vegetables, milk and whole grains in my school cafeteria if I want
□ Always □ Sometimes □ Never
17. The people that serve me my meal at school, smile when I get my food
□ Always □ Sometimes □ Never
18. The people that serve me my meals are friendly and talk to me while in the lunch line
□ Always □ Sometimes □ Never
19. The people that serve me my meals listen to me
□ Always □ Sometimes □ Never17
Student-Staff Interaction Form
This form is intended to evaluate the interaction of students and staff and the impact on healthy
lunch choices. To evaluate the interaction, identify a student that you would like to observe. Follow
them along the serving line and see if the student interacts with food service workers, the cashier,
and/or other adults in the cafeteria. Use the form to document your observations. You can use the
information from this form to evaluate who is interacting with students, how they are interacting with
them and if these interactions have an impact on their food choices. You can also use the form to
tailor your interventions so changes can be seen!
1. Did the student interact with a FOOD SERVICE WORKER? □ Yes □ No
a. If YES, where on the serving line?
□ At the start of the □ At the middle of □ At the end of the □ At the register
line the line line
b. If YES, did this interaction influence the selection of a reimbursable meal component (check all
that apply)?
□ Yes, the interaction caused the student to select a fruit or vegetable.
□ Yes, the interaction caused the student to select a whole grain food item
□ Yes, the interaction caused the student to select beans or legumes (non-meat protein food
item).
□ Yes, the interaction caused the student to select milk. The milk chosen was:
___nonfat milk ____ low fat milk ____flavored milk
□ No, the interaction did not influence the student’s meal selection choices.
2. Did the student interact with the CASHIER? □ Yes □ No
a. If YES, did this interaction influence the selection of a reimbursable meal component (check all
that apply)?
□ Yes, the interaction caused the student to select a fruit or vegetable.
□ Yes, the interaction caused the student to select a whole grain food item
□ Yes, the interaction caused the student to select beans or legumes (non-meat protein food
item).
□ Yes, the interaction caused the student to select milk. The milk chosen was:
___nonfat milk ____ low fat milk ____flavored milk
□ No, the interaction did not influence the student’s meal selection choices.
3. Did the student interact with OTHER ADULTS IN THE CAFETERIA? □Yes □No
a. If YES, who?
□ Principal □ Teacher □ Parent □ Volunteer □ Other
b. If YES, did this interaction influence the selection of a reimbursable meal component (check all
that apply)?
□ Yes, the interaction caused the student to select a fruit or vegetable.
□ Yes, the interaction caused the student to select a whole grain food item
□ Yes, the interaction caused the student to select beans or legumes (non-meat protein food
item).
□ Yes, the interaction caused the student to select milk. The milk chosen was:
___nonfat milk ____ low fat milk ____flavored milk
□ No, the interaction did not influence the student’s meal selection choices.18
Appendix B: Food Safety Tips
Keep Hot Food Hot & Cold Food Cold.
Some food safety principles remain constant for all kitchens:
• “Keep hot food hot and cold food cold”,
• Keep foods out of the “Danger Zone.”
Focus on the “Danger Zone”
Understanding the “Danger Zone” is critical because bacteria can multiply
rapidly in any perishable food that is left in the “Danger Zone” (between 40
and 140 °F) for more than 2 hours.
• Cold food should not rise above 40 °F
• Hot food that fall below 140 °F
Avoid the “Danger Zone” by keeping hot food hot and cold food cold!
Remember the 2-Hour Rule:
Perishable food should never be left in the “Danger Zone”
for more than 2 hours. This includes both hot food and cold
food. If it’s been more than 2 hours (or 1 hour in
temperatures above 90 °F) — discard the food.
Preparation Tips for Produce
Fresh fruits and veggies are nutritional mainstays. Here’s how
to make sure they’re safe:
• Before eating or preparing, wash fresh produce under cold running tap water to remove any
lingering dirt. This also reduces bacteria that may be present. Firm produce (like apples or
potatoes) can be scrubbed with a brush.
• Don’t wash fruits and vegetables with detergent or soap.
These products are not approved for use on food. You could
ingest residues from soap or detergent absorbed by the
produce.
• Remove and throw away bruised or damaged portions of
fruits and vegetables when preparing to cook them or
before eating them raw.
Keep Everything Clean.
It’s a fact that bacteria can easily spread by hands, utensils,
cutting boards, and juices.
• Always wash hands before and after handling food
• Soap and water are essential to cleanliness, so if you are going somewhere that will not have
running water, bring water with you or have disposable wipes on hand.
Cross-Contamination
Cross-contamination is the transfer of harmful bacteria to a food
from other foods, cutting boards, utensils, surfaces, or hands. It is
prevented by keeping food separated and by keeping hands,
utensils, and food handling surfaces clean.
Source: USDA Kitchen Companion
http://www.fsis.usda.gov/PDF/Kitchen_Companion.pdf19 Appendix C: Taste Testing at Home
20
Whole Grains: Make at least half of your grains whole grains
Why Whole Grains?
People who eat whole grains as part of a healthy diet have a reduced risk of some chronic
diseases (such as heart disease), can help with weight management, and can alleviate
constipation. Grains provide many nutrients that are vital for the health and maintenance of
our bodies.
Grains are divided into 2 subgroups: Whole Grains and Refined Grains. Whole grains contain
the entire grain kernel (the bran, germ, and endosperm), while refined grains have had the
bran and germ removed during a milling process that can give the grains a finer texture and
improve shelf life, but it also removes dietary fiber, iron, and many B vitamins. Most refined
grains are enriched (meaning certain B vitamins – thiamin, riboflavin, niacin, folic acid – and
iron are added back), but fiber is not added back to enriched grains.
Commonly eaten whole grains:
Whole wheat breakfast cereals
Brown rice
Whole wheat pasta
Oatmeal
Popcorn
Whole wheat bread
Whole wheat tortillas
Wild Rice
Quinoa
Berry Bread Pudding
Makes 4 ½-cup servings
According to the Ingredients:
new meal patterns 1½ cups unsweetened, frozen berries,
thawed (blueberries, raspberries,
of the National or sliced strawberries)
School Lunch ½ tsp sugar (optional)
5 slices whole wheat bread,
Program, students crusts removed
in Grades K-8 will Vanilla yogurt (optional)
be offered at least 8 Directions:
Combine the thawed berries and sugar (sugar is optional).
– 10 cups of grains Layer a spoonful of berries on the bottom of a small 2 cup deep dish.
weekly, and students Cover the berries and the bottom of the dish with a layer of bread.
Continue layering berries and bread until the dish is full, finishing with
in Grades 9-12 will a layer of bread.
be offered at least 10 Cover the dish with plastic wrap and place a plate or bowl over the
top of the berry dish that fits just inside of it. Place a heavy object on
– 12 cups of grains top to press down on the fruit and bread layers.
weekly. Refrigerate overnight. Check the dish to be sure juice does not run
over the top. You may need to replace the heavy object with a
lighter one to prevent spills.
Serve with a dollop of vanilla yogurt or a sprinkle of powdered sugar.21
Dairy: Switch to fat-free or low-fat
(1%) milk. Research suggests chocolate milk is a popular
choice in schools and if not an option, kids will
Why Dairy?
drink less milk and get fewer essential nutrients.
The dairy group is made up of all fluid milk Through flavor reformulation, Ohio’s school milk
products and many foods made from milk. Most suppliers are leading the way to reduce added
sugars and calories, while maintaining the same
Dairy Group choices should be fat-free or low-fat.
great taste kids love.
Consuming dairy products provides nutrients that
are vital for health and maintenance of your Chocolate milk contains the same nine
essential nutrients as white milk, including
body, such as calcium, potassium, vitamin D, and
vitamin D, calcium and potassium – three
protein. The intake of dairy products is linked to nutrients that most kids don’t get enough of,
improved bone health (it is especially important according to the 2010 Dietary Guidelines for
Americans.
during childhood and adolescence, when bone
mass is being built), may reduce the risk of The Nutrition Facts on food labels do not
osteoporosis, and is associated with a reduced distinguish between naturally-occurring and
added sugars. It’s important to know that milk
risk of cardiovascular disease, type 2 diabetes,
has 12 grams of naturally-occurring sugar
and with lower blood pressure in adults. called lactose. These 12 grams are included in
the table.
Commonly eaten dairy items:
Fat-free milk
Low-fat (1%) milk
Flavored milk
Cheese
Yogurt
Pudding
Apple Brown Betty Smoothie
Makes 6 2/3-cup servings
According to the Ingredients:
¾ cup fat-free or low-fat milk
new meal patterns 2 Tbsp plain low-fat yogurt
of the National 1/3 cup applesauce
½ tsp cinnamon
School Lunch 1 Tbsp caramel topping
Program, students 1 Tbsp low-fat whipped topping
(optional)
in Grades K-12 will 1 tsp sugar cookie crumbs (optional)
be offered at least 5
Directions:
cups of fluid milk Combine milk, yogurt, applesauce, cinnamon and caramel topping
weekly. in a blender; blend until very smooth.
Top with whipped topping and a few cookie crumbs, if desired.
Recipe courtesy of Jean Gottfried - Upper Sandusky, OH. FIRST PRIZE WINNER of
The National "got milk?"® "Ultimate" smoothie recipe contest.22
Beans and Peas (Legumes): Canned, frozen, or cooked from dry
Did you know?
Beans and Peas are part of the Meat/Meat Alternative Group because they are an
excellent source of plant protein and also contain iron and zinc; similar to meats, poultry,
and fish. Beans and Peas are also part of the Vegetable Group because they are excellent
sources of dietary fiber, folate, and potassium; similar to other vegetables. When meal
planning, Beans and Peas can be served as a Meat/Meat Alternative or a Vegetable, but
the serving cannot counted as both groups simultaneously.
Commonly eaten beans and peas include:
Black beans
Black-eyed peas (mature, dry)
Garbanzo beans (chickpeas)
Kidney beans
Lentils
Lima beans, mature
Navy beans
Pinto beans
Soy beans/edamame
Split peas
White beans
*Green peas, green (string) beans, and green lima beans are not included in this category but
can be found in other vegetable subcategories.
Hearty Healthy Rice and Beans
Makes 6 1-cup servings
Ingredients:
½ lb pork ham hock or turkey ham
According to the new 1 onion
½ lb brown rice
meal patterns of the 3 cups dry black beans (soak overnight)
National School 1 ¼ peppers (each): red, green, yellow
1 ¼ tsp brown sugar
Lunch Program, ½ Tbsp cumin
students in Grades 1/3 Tbsp salt
1-2 cups water
K-12 will be offered
at least ½ cup Directions:
Cut peppers and onions into small pieces
beans/peas weekly. Add all produce, spices and water together. Mix well.
Pour mixture into pan and place in oven or steamer.
Cook on medium-high for about 4 -5 hours, mixing several times
and adding water if needed for moisture.
**When using ham hock, pick out all pieces before serving students.
When using turkey ham, cut into smaller, bite size pieces.23
Dark Green Vegetables: Fresh, frozen, or canned
Why Dark Green Vegetables?
Dark green vegetables are important to consume daily because they are packed with fiber,
vitamins, and minerals beneficial to overall health. The vegetables in this subcategory are
low in calories (10-25 calories per serving) and contain nutrients such as Vitamin A, Vitamin C,
potassium, and folate.
Commonly eaten dark green vegetables:
Arugula
Bok choy
Broccoli
Chicory
Collard greens
Dark green leafy lettuce
Kale
Mustard Greens
Spinach
Romaine lettuce
Turnip greens
Watercress
Spinach Strawberry Splash Salad
Makes 6 1-cup servings
Ingredients:
1 tsp strawberry sugar free preserves
½ tsp Italian salad dressing mix
According to the 2¼ tsp Balsamic vinegar
2½ tsp water
new meal patterns ¾ tsp vegetable oil
of the National 6 cups spinach – raw, washed, ready to eat
½ cup mandarin oranges – canned, light syrup
School Lunch ¾ cup sliced strawberries
Program, students 1 Tbsp feta cheese, crumbled
in Grades K-12 will Directions:
be offered at least ½ Prepare dressing:
o Microwave strawberry preserves until warm and slightly runny.
cup dark green o Mix preserves, salad dressing mix, balsamic vinegar, water and
vegetables weekly. vegetable oil. Use a mixer or a blender for best results. Set aside.
Prepare salad:
o Toss spinach, mandarin oranges, and strawberries lightly
o Just before serving, toss in the dressing and feta cheese
o Garnish with fresh sliced oranges, if desired
o Serve at 41° F or lower
* The dressing can be made ahead and placed in a refrigerator for up to one week. It is
recommended the dressing be made at least one day in advance for maximum flavor.24
Red/Orange Vegetables: Fresh, frozen, or canned
Why Red/Orange Vegetables?
Red and orange vegetables should be included in your daily diet because they contain
important nutrients such as dietary fiber, Vitamin A, Vitamin C, and potassium. Eat
red/orange vegetables as a snack or simply add them into your favorite recipes!
Commonly eaten red/orange vegetables:
Acorn squash
Butternut squash
Carrots
Chili peppers (red)
Orange peppers
Pumpkin
Red peppers
Sweet potatoes/yams
Tomatoes
Winter squash
Big Time Butternut Squash & Zucchini Pasta
Makes 6 2/3-cup servings
Ingredients:
8 oz whole wheat penne pasta
According to the 4 oz yellow onion
8 oz summer squash
new meal patterns 8 oz winter squash
of the National 1 Tbsp olive oil
1 Tbsp balsamic vinegar
School Lunch ¼ cup parmesan cheese
Program, students dash of pepper
in Grades K-8 will Directions:
Cook pasta al dente and rinse in cold water. Season pasta with
be offered at least ¾ pepper and drizzle with olive oil; toss gently; set aside.
cup red/orange While pasta is cooking, peel and seed one medium butternut
squash. Season with pepper and olive oil.
vegetables weekly, Cook the squash in a medium roasting pan with approximately 1/½”
and students in of water in at 375°F until tender (~ 30-40 minutes).
Cut onions and zucchini into thin strips.
Grades 9-12 will be Put onions and olive oil in a hot skillet on the stove top and cook for
offered at least 1 ¼ about 15 minutes.
Add the balsamic vinegar to the onions and continue cooking.
cup red/orange Add zucchini and toss with the onions. Continue cooking for 5 more
vegetables weekly. minutes.
Combine the cooked pasta, squash and the onion/zucchini mixture
and toss.
Sprinkle each portion with parmesan cheese.25 Resources 1. Action for Healthy Kids – www.actionforhealthykids.org/ 2. Ohio Action For Healthy Kids – www.ohioactionforhealthykids.org 3. American Dairy Association Mideast - http://www.drink-milk.com/ 4. Team Nutrition – www.healthymeals.nal.usda.gov 5. USDA Food and Nutrition Service – www.fns.usda.gov/cnd/lunch 6. Game On – actionforhealthykids.org/game-on/access 7. Fuel Up To Play 60 – www.fueluptoplay60.com 8. Vermont Farm to School – www.farmtoschool.org/VT 9. USDA Kitchen Companion – www.fsis.usda.gov/PDF/Kitchen_Companion.pdf 10. Action for Healthy Kids: Making Better Food Choices – http://www.a4hk.org/gotuwc/uploads/tools/MBFC_Overview.pdf 11. National Dairy Council, National Football League: Taste Test Days – http://school.fueluptoplay60.com/playbook/play.php?id=15810700 12. Vermont Farm to School: A Guide to Taste Testing Local Food in Schools – http://food-hub.org/files/resources/FEED_TasteTestGuideFINAL_lores.pdf 13. Learning Zone Express: Taste Test Mystery…Fruit and Vegetables – http://www.learningzonexpress.com/documents/TasteTestIdeas.pdf 14. Taste Test Meals – http://healthymeals.nal.usda.gov/hsmrs/Taste_Testing/Taste_test_form.pdf 15. Sensory Evaluation Circle – http://healthymeals.nal.usda.gov/hsmrs/Taste_Testing/Sensory_Evaluation.pdf 16. Sensory Evaluation Check – http://healthymeals.nal.usda.gov/hsmrs/Taste_Testing/Sensory_Evaluation_Form.pdf
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