Menuing Mushrooms: Strategies to Extend Meat Entrées, Add Veggies and Gain Student Approval Wednesday, November 13, 2013
Today’s Moderator Paula Zdanowicz, MPH Senior Program Manager School Nutrition Foundation
Today’s Topics Learn how you can include mushrooms in your commodity purchases next year Gain a better understanding of the nutritional benefits and versatility of mushrooms Learn how to best incorporate mushrooms into your menus, develop recipes students like and how to market mushroom based menu items for increased participation
Today’s Panelists Christina Conell Dayle Hayes MS, RD Program Analyst President Food Distribution Division Nutrition for the Future, Inc. Food and Nutrition Service USDA
Today’s Panelists Jessica Shelly RS, REHS, MBA Robert Rusan Food Services Director Chef Cincinnati Public Schools Maplewood Richmond Heights Ohio School District Missouri
Today’s Panelist Dayle Hayes MS, RD President Nutrition for the Future, Inc.
More Mushrooms on Your Menu? • Menu Planning Flexibility • Cost • Flavor and texture
Umami A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate)
MUSHROOM OVERVIEW About Mushrooms
A Nutritional Powerhouse • Very Low in Calories • Low in Sodium • Fat Free/Cholesterol Free • Vitamin D • Potassium • Source of B Vitamins • Source of Other Antioxidants
Kid Friendly ways to utilize mushrooms in your menus • Blending into kids favorite entrees • Top pizza, burgers, stir frys and pasta • Fresh on the salad bar with dip
Avenues to Add Mushrooms • Farm to School • Department of Defense Fresh Fruit & Vegetable Program • Produce Distributors • USDA Commodity Mushrooms
Finely diced or chopped mushrooms taste, look, act and perform like ground meat and allows you to serve America its iconic foods.
Resources mushroomsinschools.com • Recipes • Menu Inspiration • Student Activities • Marketing & Healthy Eating Promotional Materials • Promotional support
Today’s Panelist Christina Conell Program Analyst Food Distribution Division Food and Nutrition Service USDA
US USDA DA Foo Foods: ds: Mo More re ve vege getable table op opti tions ons fo for you r you! Christina Conell Program Analyst Food Distribution Division Food and Nutrition Service
New Ne w Ve Veget etable able Op Opti tions ons • Frozen Broccoli – 110282 • Florets • Credits in dark green vegetable subgroup • 30lb case • Frozen Spinach - 110392 • Chopped, Individually Quick Frozen • Credits in dark green vegetable subgroup • 20lb container • And Mushrooms!
US USDA DA Fo Food ods s Mush shrooms rooms • Material ial Code – 110421 110421 • 40lb b cases, es, Ind ndividu vidually ally Qui uick k Frozen ozen • Send d to process essor or or direct ect ship • Ordering ing Timelin eline • Catalog talog closed ed No Novembe mber r 7, 2013 for deliv iveri eries es Janu nuary ary – May 2013 • Cata talog log will l reopen en in Feb/M /Marc arch h for deliv iveries eries July 2014 – June 2015
USDA US DA Fo Food ods s Mush shrooms rooms • Meal Pattern Crediting • Credits in the other vegetable category • Must serve ½ cup of vegetable to credit, but can pair ¼ cup of mushrooms with another vegetable • ¼ cup must be recognizable
Com ombinin bining g US USDA DA Fo Food ods • Beef and Mushroom Tacos • Chili con Carne con Mushrooms • USDA Foods Ground Beef • USDA Foods Tomato Paste • USDA Foods Tomato Paste • USDA Foods Canned Diced • USDA Foods Tortillas Tomatoes • USDA Foods Shredded • USDA Foods Ground Beef Cheese • USDA Foods Corn
Com ombinin bining g US USDA DA Fo Food ods • Mushroom, Spinach and • Beef and Mushroom Meatballs Tomato Panini • USDA Foods Frozen Spinach • USDA Foods Ground Beef • USDA Foods Cheese • USDA Foods Tomato Paste
US USDA DA Foo Foods: ds: ww www. w.fns.usda.gov/fdd fns.usda.gov/fdd Questions/feedb Qu stions/feedback: ack: USDA DAFood Foods@ s@fns fns.usd .usda.g a.gov ov
Today’s Panelist Jessica Shelly RS, REHS, MBA Food Services Director Cincinnati Public Schools Ohio
Cincinnati Public Schools, OH • 34,500 Students in 53 Schools: • 75% free and reduced … 76.2% ethnic minority … 100+ different languages • School Lunch: • Participation: 82 % Elementary … 67% Secondary • Lunch Prices: $1.75 Elementary … $2.00 Secondary … No Reduced Category • School Breakfast: • Provision 2 Breakfast in All Schools in 2012-2013 • Universal Breakfast since 2004 • Reimbursable Vending Machines in all 14 secondary schools • BIC, Grab ‘n’ Go, and/or Breakfast After First Bell in 35 elementary schools • Breakfast Participation: 65% Elementary … 32% Secondary • Other Programs: • Summer Food Service Program at 108 sites • Farm to School Initiatives including 17 school gardens • Fresh Fruit and Vegetable Program at 29 schools • Afterschool Snack Program at 38 schools • Fresh Fruit choices in every school, every day • Garden Salad Bars in every school, every day
Beef Burger Patty with Mushrooms • Each Beef Burger Patty with Mushrooms provides 2oz M/MA – If served with 1/8 cup of vegetable toppings, it provides ¼ cup other/additional vegetable
Better Nutritional Profile • Allowed for greater menu flexibility due to nutritional profile compared to a beef patty Beef Patty with Mushrooms Beef Burger Patty • Calories: 127 • Calories: 180 • Fat: 8g • Fat: 13.5g • Sodium: 199mg • Sodium: 310mg • Lower calories, fat, and sodium allowed us to offer additional menu choices – Elementary Schools: Cheeseburger – High Schools: Cheeseburger & Turkey Bacon Cheeseburger
More Cost Effective • Since we were able to divert beef, our burger cost decreased by almost half Beef Patty with Mushrooms Beef Burger Patt y • Cost: $0.225 cents per patty • Cost: $0.421 cents per patty • There has been a noticeable difference in our weekly menu food costs – Marketed one time per week in High Schools – Marketed one time per three week cycle menu in Elementary Schools
And the Students LOVE It • The burger is bigger, juicier, and has a better mouth feel than the beef burger • This entrée empowered our high school students with choice when it comes to creating their school lunch. – Choice, trust, and empowerment is key to students eating and enjoying their dining experience with us each day. • We also have a wonderful salad and topping bar – After students decide between a regular burger, cheeseburger, or bacon cheeseburger they then can add red onion, shredded lettuce, sliced tomatoes, pickles, banana peppers, or jalapeño peppers.
Making the Connection • We also make sure raw mushrooms are on rotation on our salad bars at all schools • In our 29 schools on Fresh Fruit and Vegetable Program, mushrooms are one of the vegetables we introduce to elementary students
Today’s Panelist Robert Rusan Chef Maplewood Richmond Heights School District Missouri
Maplewood Richmond Heights School District, MO • Total enrollment: 1,203 • Early Childhood Center, preschool-1st grade: 346 • Elementary School, grades 2-6: 381 • Middle School, grades 7-8: 145 • High School, grades 9-12: 331 • Percentage of students eligible for free or reduced lunch: 51% • Attendance rate: 94.5% • Graduation rate: 92.4%
Where’s the Meat? • Enhancing meat with healthier choices • Larger healthier portions
Baking with Bacon • Students were surveyed on ways they ate mushrooms and mushroom bacon pizza was at the top of the list • We provided healthier choice by replacing pork bacon with turkey bacon
Don’t Forget to Eat Your Veggies • Mushrooms topped the list for vegetables on the vegetarian pizza
Portly Portobello • Used Portobello mushrooms to create a larger entrée choice
Chilling with Chef’s Chili • Replaced meat with mushrooms • Black bean vegetarian meal
It’s All Gravy • Mushroom gravy • Replace meat stock with vegetable stock and mushrooms
It’s all about the Presentation • Keep it simple • Color goes a long way • Design of cut
Metrics/Findings • 4 th Grade • 5 th Grade – 6 like mushrooms – 6 like mushrooms • 2 liked meatloaf • 7 liked meatloaf • 4 disliked meatloaf • 4 disliked meatloaf – 10 dislike mushrooms – 12 dislike mushrooms • 5 liked meatloaf • 8 liked meatloaf • 4 said ok on meatloaf • 4 disliked meatloaf • 2 disliked meatloaf
Metrics/Findings • 6 th Grade • Notes for Elementary: – 6 like mushrooms – Meatloaf was overdone • 2 liked meatloaf – Meatloaf was not sauced • 5 disliked meatloaf – Meatloaf was not batch – 7 dislike mushrooms cooked • 1 liked meatloaf • All were done and held • 6 disliked meatloaf before the start of lunch – 2 Mushrooms OK • 2 dislike meatloaf
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