MEAL PLANNING: SFSP
NKH | CENTER FOR BEST
PRACTICE
DANIELLE TEEL: MS
NUTRITION CANDIDATE
Agenda
1. Introduction
2. In the Field
3. Meal Plans for SFSP
4. Deficiencies in U.S. Children
5. Recipes
6. Additional Resources
7. Future Directions
2
Introduction:
3
In the Field:
• Many sponsors choose to vend:
– lack of nutrition education and food skills
• Self-prep models:
– more control over the nutritional value
– maximize reimbursements from USDA
• Fun, diverse menus
– keep kids interested and coming back for more
* See my 1-pager help sheet on Best Practices for vending summer meals!
4
Summer Nutrition Menu – Hot Meals
Day 1
Day 2
Day 3
Day 4
Day 5
Cannellini Bean Stew
Taquitos
Whole Wheat
Macaroni & Cheese
Sloppy Joes
Pizza
Sliced Ham (1 oz.) +
Mozzarella Cheese
(1oz.)
Meals
Meat & meat
Alternate
Beans (½ cup)
Avocado (optional)
Tofu (shredded, ¼
cup)
Edamame (1/4 cup)
+ hard boiled egg
Lean Ground Turkey
(1 oz.) + dry nuts (1
oz.= 12 almonds, 24
pistachios or 7
walnuts)
Grains & Breads
1 whole wheat roll or ½
cup brown rice
Whole Wheat Flour
Tortillas
Whole Wheat Pasta
Whole Wheat Buns
Whole Wheat Naan
Dairy
Milk (8 fluid ounces)
Milk (8 Fluid ounces)
Milk (8 fluid ounces)
Milk (8 fluid ounces)
Milk (8 fluid ounces)
Vegetables
Tomatoes from stew
(yields 1/3 cup each)
Zucchini/ Red
Pepper (1/4 cup per
serving)
Chopped tomatoes
(optional)
Carrots (shredded in
turkey mixture -1/4
cup each serving)
Tomato/Red
Onion/(Spinach)(total ½ cup each
serving)
Fruit
1 Pear
½ cup Mango slices
¾ cup Grapes
½ cup Watermelon
½ cup Pineapple
Chunks
5
Summer Nutrition Menu – Cold Meals
Day 1
Day 2
Day 3
Day 4
Day 5
Sliced Grilled Chicken
Sammie
Creamy Avocado
Pasta
Turkey Breast Wrap
Quinoa/Black Bean
salad
Peanut Butter & Jam
Meat & meat
Alternate
Sliced Grilled Chicken
(2 oz. each)
Chicken Breast,
Sliced (2 oz. each)
Turkey Breast Sliced
(2 oz. each)
Black Beans (1/2
cup)
Peanut Butter 1 oz.
= 1 tbsp.) + Hard
Boiled Egg
Grains & Breads
Whole Wheat Hoagie
Whole Wheat Pasta
Shells
Whole Wheat Wrap
Quinoa (1/2 cup)
Whole Wheat Bread
Dairy
Milk (8 fluid ounces)
Milk (8 Fluid ounces)
Milk (8 fluid ounces)
Milk (8 fluid ounces)
Milk (8 fluid ounces)
Vegetables
Sliced
cucumber/pepper with
hummus (1/2 cup)
Tomatoes (1/4 cup)
Romaine &
cucumber (¼ cup)
Red pepper/green
onion
Carrot and sugarsnap peas (optional)
Fruit
Strawberries (1/2 cup)
Sweet Cherries (1/2
cup)
Grapes (1/2 cup)
Mango (1/2 cup)
1 Apple
Meals
6
Micronutrient: Calcium
Facts:
Bone formation exceeds resorption (break down)
in children and adolescents. Most abundant
mineral in body!
Applicable at risk groups:
Children and adolescents, especially amenorrheic
girls, those with lactose intolerance or cows milk
allergy & vegetarians
Z
RDA for Calcium:
Boys & girls 4-13: Between 1000 & 1,300 mg/day
Food sources:
Milk, plain yogurt, cheese, tofu, whole wheat
bread and tortillas
Tips:
Balance
Vitamin D intake
Protein intake
Sodium content
Caffeine
Z
Micronutrient: Iron
Facts:
Most common nutrient deficiency in the United States
+ leading cause of anemia
“Taxicab” for oxygen and carbon dioxide to tissues
(skin & muscles)
Early warning signs often undetected
Applicable at risk groups:
Children & adolescent girls
Z
RDA for Iron:
Children 4-8 years: 10 mg/day
Girls and boys 9-13 years: 8 mg/day
Food Sources:
Animal products (heme and non-heme), but also:
white beans, chickpeas, tomatoes, soybeans &
fortified grains (non-heme)
Tips:
Vitamin C
Crowding out
Vitamin C sources: mango, red bell pepper,
strawberries, pineapple
Z
Recipe and Nutrition
NUTRITION
Per serving: 527 calories; 0 calories added sugars; 24g protein;
96g carbohydrate; 16g dietary fiber; 8g total fat; 2g saturated fat;
3 g monounsaturated fat; 3 g polyunsaturated fat; 12 mg
cholesterol
Nutrition Bonus! 492 mg calcium; 1813 mg potassium; 7 mg
iron; 182 magnesium; vitamin A 157 ug; 23 mg vitamin C; 3 ug
vitamin D
CANNELLINI BEAN STEW
2 1/2 Jars of sun-dried tomatoes
3 ½ (16 oz.) cans chopped tomatoes
3 1/2 (15 ounce) cans cannellini beans
2 1/2 tablespoon of tahini
2 1/2 teaspoons of ground chili
7 cloves garlic or 1 ½ teaspoon powder garlic
Simply pour the beans into a colander, rinse them with
water and then drain them before placing them in a large
frying pan.
Next drain the sun-dried tomatoes in the colander and add
them to the pan with the tins of tomatoes, tahini, crushed
garlic, chili, salt and pepper.
Allow the pan to heat for a few minutes until everything is
nice and hot, then serve and enjoy!
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Recipe and Nutrition
NUTRITION
Per serving: 627 calories, 0 calories added sugars; 33 g protein;
71 g carbohydrate; 7 g dietary fiber; 25 g total fat (14 g saturated,
7 g monounsaturated, 3g polyunsaturated)
Nutrition Bonus!: Calcium: 701 mg; Potassium 1109 mg; Iron
4mg; Vitamin A 333 ug; Vitamin C 17 mg; 4 ug vitamin D
WHOLE WHEAT MAC & CHEESE
3 1/3 cups whole wheat macaroni noodles
Melt the butter in a sauté pan over medium heat.
1/3 cup butter
Whisk in the flour and keep whisking for about 1 - 2 minutes
until the roux starts to darken, but does not burn.
1/3 cup whole wheat flour
3 1/3 cup milk
Turn the heat down to low and quickly whisk in the milk.
Turn the heat back up to medium and keep whisking until
the mixture starts to thicken and all lumps of flour are
dissolved.
3 1/3 cup grated cheese
Salt and pepper to taste
Stir in the grated cheese and once it melts mix in the
cooked noodles. Season with salt and pepper.
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Recipe and Nutrition
NUTRITION
Per serving: 456 calories; 20 g fat (8 g sat, 8 g mono); 81 mg
cholesterol; 39 g carbohydrates; 0 g added sugars; 33
g protein; 7 g fiber; 608 mg sodium; 667 mg potassium.
Nutrition Bonus!@: Zinc (51% daily value), Vitamin A (42% dv),
Iron (27% dv), Calcium (25% dv), Magnesium (24% dv),
Potassium (19% dv), Vitamin C (15% dv)
TAQUITOS
3 medium zucchini (would yield ¼ cup to each serving of 3
taquitos)
2 red peppers (optional)
1 TBSP + 2 teaspoons canola oil
1lb. tofu (or ground turkey)
2 1/2 TBSP chili powder
1 TBSP + 2 teaspoons onion powder
2 1/2 teaspoons ground cumin
1 ½ teaspoons salt
30 6-inch whole wheat tortillas
Canola oil cooking spray
7 1/2 cup shredded sharp cheddar cheese—(1/2 ounce each
serving)
Preheat oven to 425 F
Shred zucchini using the large holes of a box grater. Squeeze
dry in a clean towel (should have about 2 cups). Heat oil in a
large nonstick skillet over medium-high heat. Add the zucchini,
tofu or turkey, chili powder, onion powder, cumin and salt. Cook,
stirring until the meat is cooked through, 5-7 minutes.
Spread tortillas out on a baking sheet in 2 overlapping rows.
Bake until hot, 2 minutes.
Transfer to a plate and cover.
Coat the baking sheet with non-stick spray and place tortillas on
a clean cutting board. Spread a generous ¼ cup of the meat
mixture along the bottom third of each tortilla, sprinkle with 1
tbsp. (each taquito) cheese and tightly roll.
Place taquitos seam-side down on the baking sheet.
Generously coat the top and sides of the taquitos with cooking
spray.
Bake until brown and crispy, 14-18 minutes
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Additional resources:
Reducing Food Waste!
http://homefoodsafety.org/downloads/reducing-food-wasteinfographic
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Additional Resources:
13
References:
http://ods.od.nih.gov/factsheets/CalciumHealthProfessional/
http://www.eatright.org/Public/content.aspx?id=64424777
30
http://deliciouslyella.com/recipe/cannellini-bean-stew/
http://www.100daysofrealfood.com/2010/12/31/recipewhole-wheat-macaroni-and-cheese/
http://www.eatingwell.com/recipes/oven_fried_beef_taquit
os
http://www.marthastewart.com/315018/turkey-sloppy-joes
http://ohsheglows.com/2011/01/31/15-minute-creamyavocado-pasta/#ixzz3Km93Kutm