paradise nutrition counseling: north hills school consultant dietitians: veronica chocron aimee...

Paradise Nutrition Counseling:North Hills School

ConsultantDietitians:

Veronica ChocronAimee Takamura

October 4th, 2014

Executive Summary

Mission Mission: to provide an appropriate educational program and

learning environment that will effectively meet the educational needs of its students by providing a safe and motivating atmosphere to help students accomplish their individual goals.

Philosophy

To recognize that all students merit the opportunity to develop their potential in order to establish and maintain a unique role in a dynamic society.

The school provides a program of educational experiences promoting all appropriate phases of student growth during high school years.

The school provides the encouragement and learning tools necessary for students to mature intellectually, emotionally, socially, and physically.

North Hills High School is dedicated to promoting exceptional education and values, while maintaining the belief that the journey itself is the most crucial piece of achievement.

About

All-girls private boarding high school in McLean, VA

Enrollment statistics: 325 girls 45% day students; 55% boarders Increasing number of international students

All meals served in campus dining hall Breakfast, lunch, dinner on weekdays Brunch and dinner on weekends

Current Dilemmas

North Hills struggles to satisfy the diverse tastes, preferences, and needs of a growing student body.

Certain dining procedures and protocols are in need of updates

Additionally, increased interests in health has overwhelmed the dining manager, on-site nurse, and sports coaches.

Dietitians from Paradise Nutrition Counseling have been hired to assist in menu revisions, implement a health and wellness curriculum, provide one-on-one counseling, review equipment needs, and suggest sustainability practices

The Menu

The menu offers regular and vegetarian options Typical Breakfast: Pancakes, hash browns, eggs, fruit Typical Lunch: Chicken nuggets, fries, snap peas Typical Dinner: Chicken parmesan, pasta, vegetable side

Follows a 14-day cycle

Meal cost/day = $7.50

Recent satisfaction surveys revealed the desire for a wider variety of foods as well as healthier options

New general, vegetarian, and ethnic menus have been developed to accommodate as many students’ tastes as possible

The Menu: General

Day 3Breakfast

Cinnamon French ToastScrambled EggsTurkey Sausage

Fresh Fruit SaladSkim Milk

LunchChili

Brown RiceCornbread

Steamed BroccoliSweet Iced Tea

DinnerMaple Glazed Salmon

Roasted Rosemary PotatoesQuinoa Primavera

Steamed Vegetable Medley Chocolate Brownies

Lemon Infused Water

Day 1BreakfastPancakes

Turkey BaconScrambled Eggs

Fresh Fruit SaladOrange Infused Water

LunchCaribbean Jerk ChickenMango Black Bean Salsa

Aloha Sweet PotatoesGrilled Zucchini

Roasted Garden Vegetable SoupSweet Iced Tea

DinnerMadras Fish Curry

Lemon Scented Sticky RiceChana Masala

Grilled Green PeppersRice Pudding

Skim Milk

Day 2Breakfast

Sausage, Egg, and Cheese English MuffinHash browns


LunchTurkey and Brie Sandwich

Aztec CornOven Roasted Home Fries

White Bean and Escarole SoupMint Infused Water

DinnerBasil Lemon Chicken

Penne PomodoroGreen BeansGarlic Bread

Apple CobblerLime Iced Tea

The Menu: Vegetarian

Day 1Breakfast

Egg and Cheese English MuffinHash Browns


LunchMonterey Black Bean Burgers

Sweet Potato FriesGrilled Corn

Split Pea SoupPineapple Infused Water

DinnerVegetable Lasagna

BreadsticksSteamed Broccoli and Cauliflower

Oatmeal Raisin CookiesIced Tea

Day 2Breakfast

Blueberry Buckwheat PancakesVanilla Yogurt

Fresh Fruit SaladOrange Juice

LunchVegetable Pizzetta

Mediterranean Spinach and Barley Salad

Roasted Corn SoupLime Iced Tea

DinnerThree Bean Chili

Brown RiceCornbread

Sautéed Zucchini Carrot Cake Cupcakes

Skim Milk

Day 3Breakfast

Garden Vegetable StrataHome Fries


LunchEggplant Caponata SandwichMediterranean Spinach and

Barley Salad Tomato Basil Bisque

Lemon Infused Water

DinnerMadras Vegetable Curry

Basmati RiceRoasted Carrots

Spinach and Chickpea StewAngel Food Cake with Strawberry

SyrupSkim Milk

The Menu: EthnicDay 1

BreakfastApple DumplingsScrambled Eggs

Brown RiceFresh Fruit Salad

Orange Juice

LunchShrimp and Vegetable Tempura

White RiceMiso Soup

Green BeansLemon Infused Water

DinnerKorean Grilled Chicken

Stir Fried TofuBrown Rice

Bok ChoyBrownie Macaroon Cupcakes

Iced Tea


Boiled EggsBacon

Fresh Fruit SaladHot Tea

LunchKorean BBQ Beef TacosOrange Ginger Coleslaw

Wedge Cut FriesEgg Drop Soup with Wontons

Orange Infused Water

DinnerMiso Glazed Roasted Salmon

Fried RiceTeriyaki Mushrooms and

ZucchiniDouble Chocolate Trifle

Skim Milk

Day 2BreakfastFried Rice

Scrambled Eggs with MushroomsTurkey Sausage

Orange Juice

LunchTeriyaki Flank SteakVegetable Lo Mein

Broccoli RaabGinger Chicken and Rice Soup

Mint Iced Tea

DinnerFlash Fried Cod with Miso

VinaigretteSticky Brown Rice

Ginger Green BeansPineapple Haupia

Skim Milk

The Menu: Price Breakdown

The Menu: Reduced Costs

North Hills recently underwent budget cuts, and food costs need to be reduced.

The dietitians have reduced the meal cost/day from $7.50 to $5.85 for all three menus

Additionally, the dietitians created a one-week bedtime snack rotation for the girls that boarded. Each dorm room has a refrigerator, microwave and

toaster ovens Low fat dairy, nuts and nut butters, fruits, and whole

grain items were offered as much as possible

The Reduced Cost Menu: General


Turkey BaconScrambled Eggs

Fresh Fruit SaladOrange Infused Water

LunchJerk ChickenMango Salsa

Aloha Sweet PotatoesBalsamic Roasted Eggplant

Cilantro and Orzo Lentil SoupMint Iced Tea

DinnerMadras Chicken Curry

Lemon Scented Sticky RiceGrilled Green Peppers

Rice PuddingSkim Milk

Day 2Breakfast

Ham, Egg, and Cheese English Muffin

Hash BrownsFresh Fruit Salad

Skim Milk

LunchTurkey and Ricotta Sandwich

Ranch Style Black BeansOven Roasted Home Fries

Cucumber and Mint Infused Water

DinnerBasil Lemon ChickenPenne with Parsley

Green BeansGarlic Bread

Apple CobblerIced Tea

Day 3Breakfast

Cinnamon French ToastScrambled EggsTurkey Sausage


LunchTurkey ChiliBrown RiceCornbread

Steamed BroccoliLemon Infused Water

DinnerHerb Grilled Salmon

Roasted Rosemary PotatoesMoroccan Couscous

Sautéed Portobello MushroomsChocolate Brownies

Mango Lemonade

The Reduced Cost Menu: Vegetarian

Day 1Breakfast

Egg and Cheese English MuffinHash Browns


LunchBlack Bean Burgers with Chipotle

KetchupSweet Potato Fries

Grilled Corn and Dill SaladGarden Vegetable Soup

Pineapple Infused Water

DinnerVegetable Lasagna

BreadsticksSteamed Vegetable Medley

Oatmeal Raisin CookiesSkim Milk

Day 2Breakfast

Banana Buckwheat PancakesVanilla Yogurt


LunchRustic Vegetable Pizzetta

Mediterranean Spinach and Barley Salad

Roasted Corn and Potato SoupIced Lime Tea

DinnerVegetarian Chili

Brown RiceCornbread

Grilled PeppersCarrot Cake Cupcake

Skim Milk

Day 3Breakfast

Garden Vegetable Biscuit Quiche

Home FriesFresh Fruit Salad

Orange Juice

LunchFalafel Pita SandwichCouscous Primavera

Tomato Bisque with BasilCucumber and Mint Infused

Water

DinnerMadras Vegetable Curry

Pulao RiceRoasted Carrots

Johnny Cake with Maple SyrupSkim Milk

The Reduced Cost Menu: Ethnic

Day 1Breakfast

Apple Pie A La Mode OatmealSausage Patty

Scrambled EggsBrown Rice

Fresh Fruit SaladHot Tea

LunchGarlic Shrimp

White RiceGreen Beans

Miso SoupMango Lemonade

DinnerKorean Grilled Chicken

Korean TofuBrown Rice

Bok ChoyBrownie Cookies

Skim Milk

Day 2BreakfastFried Rice

Scrambled EggsTurkey Sausage


LunchTeriyaki Flank Steak

Scallion Lo MeinBroccoli Raab

Hot and Sour SoupOrange Infused Water

DinnerRoasted Cod with Miso Glaze

Sticky Brown RiceGinger Green BeansPineapple Haupia

Lime Iced Tea


Boiled EggBacon

Fresh Fruit SaladChai

LunchKorean BBQ Beef TacosOrange Ginger Coleslaw

Wedge Cut FriesEgg Drop Soup with Wontons

Iced Tea

DinnerGeneral Tso’s Chicken

Fried RiceTeriyaki Mushrooms and Zucchini

Double Chocolate TrifleSkim Milk

Cost Breakdown

Snack Rotation

Health and Wellness Major discussion of current media

Important role in the changing bodies of adolescent females

Program will start with nutrition basics and progress to more complex topics

Provide a learning opportunity for students to understand how it relates to them

Help students to make healthy choices

Curriculum BudgetService Rate Number of Hours Total Cost

1 Hour Monthly Sessions $150/hr 10 $1500

1/2 hr private counseling session

$150/hr 18 $2700

1 hour group sessions $150/hr 20 $3000

Food for Demonstration $3.50/student$17/hr/staff$150/hr (RD)

325 students2 staff, 2 hrs each1

$1355.50

Eat This Not That, Taste Test $2/student$17/hr/staff

325 students1 staff, 1 hr

$717

Resources for National Nutrition Month Projects(seeds, soil, gardening supplies)

$150/ hr (RD)$2.70/student

1325 students

$1027.50

Total Expenses $10000

September Introduction to Nutrition

Rationale: The introduction session will explain the role of a dietitian and the importance of a well-balance diet.

What is a dietitian

How nutrition affects the body and mind

Under eating & overeating before may decrease performance

October MyPlate & Navigating the Dining Area

Rationale: MyPlate is a great educational tool to educate students on food groups and how to make nutritious meal choices.

Make half your plates fruits and vegetables

Choose lean proteins such as eggs, fish, turkey/chicken breast

Make half your grains whole grains

Choose low fat dairy products

Portion control

Choose fresh fruits rather than sweets

Choose water, unsweetened coffees/teas over Kool-Aid & juice

November Cooking Demonstrations

Rationale: Engaging students in a cooking demonstration will help them learn different cooking techniques and why some are healthier.

Kitchen Tour

How foods are prepared, cooked and served

Hands on learning about cooking equipment and kitchen safety

Girls will be divided into groups to prepare one meal and snack to enjoy

December Holiday Eats

Rationale: The holiday season is filled with decadent sweets and high calorie foods. This lesson will demonstrate normal portion sizes and how students can still enjoy favorite foods.

Pacing through the holiday season

Understanding portion sizes

Choosing leaner options

Encouraging family members to create reduced fat/calorie recipes

January Food Safety

Rationale: Foodborne illness can be spread to large groups of people rapidly. To reduce this risk, students will learn about food microorganisms and how to prevent food borne illness.

Short pretest on food bacteria/viruses

Jeopardy-type game about food safety

Reducing bacteria on food

Practicing safe food storage techniques

Avoiding cross contamination

Importance of using refrigerator/freezer

February Food Allergies & Special Diets

Rationale: Food allergies can have life-threatening implications. It is important to educate others on how they can help to reduce these occurrences.

Common food allergies

Why food allergies occur

Implications for those with food allergies

“Fad” diets

Special dietary habits such as vegetarianism, veganism, Paleo, raw foods, etc.

March National Nutrition Month

Rationale: Students will dedicate their time to a nutrition project of interest that will better the community.

Students will decide on a project topic and collaborate with the dietitian to implement the project

Examples of projects include a healthy foods sale, volunteering at a food bank, creating a vegetable/herb garden, and gathering a compost.

April Myth vs. Fact and Eat This Not That

Rationale: There are a myriad of mixed media messages that exist regarding nutrition and what is considered “healthy.” Students will vote on if they think messages are myths or facts.

Students will “blindly” sample two similar foods that vary widely in fat, caloric, or sugar content

To reduce the notion that healthy foods are tasteless Deep fried chicken vs lightly breaded/

baked chicken Fast food cheeseburger vs grilled lean beef

burger

May Food Security

Rationale: Students will have the opportunity to learn about nutrition in other areas of the world and the hunger issues that are faced each day.

Video to learn about malnutrition worldwide and in U.S. Kwashiorkor Marasmus Other complications

June Nutrition Around the World

Rationale: Students that have not yet had exposure to foods from other cultural groups will be able to experience it firsthand.

Students will be assigned a region of the world and research the food customs in that area.

Students will briefly present to their classmates

Students will prepare and share a diverse with classmates

Equipment Needs

As North Hill High School is rapidly expanding their student population, the school has set aside $20,000 to buy new equipment for the food service department.

The department has agreed on several major purchases (over $1500 each) and several minor purchases (under $1500) that will benefit the school, staff and most importantly the students.

Equipment Purchases

Major Equipment Minor Equipment

Food warmer Rice cooker

Char broiler/ Grill Coffee maker

Dish machine Tray cart

Dish cart

Toasters

China plates

Food WarmerVollrath 40732 Cayenne Portable Bain Marie Hot

Display Case

$1500

Many foods served must be kept hot

Display case so that no hood needs to be lifted

Portable

Can be used with wet or dry foods

Energy regulator dial

GrillWolf ACB25 Achiever Charbroiler

$2355

Requires less added oils and butter

Enables saturated fat to drain from the protein

Easy clean up

Conveyor Dishwasher CMA Energy Mizer Dishwasher

$11000

Mass number of dishes cleaned quickly & effectively

Energy efficient, water-reducing model

Also suitable for larger items including pots and pans

Rice Cooker Thunder Group's 30 cup Rice Cooker & Warmer

$200

Large Asian population-enjoys eating rice frequently

Will save the cooks time and energy

Makes 30 cups at once

Safe for countertop

Coffee MakerCurtis - 24 Cup Satellite Coffee Brewer

$700

Brews 24 cups at a time

Elegant satellite coffee carafe for catering

Automated brewing for convenience

Tray CartLakeside Stainless Steel Two-Tier Tray Cart

$400

Transports trays and sheet pans

Easy to clean

Useful for catering

Safe and efficient

Dish CartCarlisle Optimizer™ Dish Dolly & 4 Adjustable Dividers

$500

Versatile adjustable dividers

Safe to transport China

Each section holds 50 plates

Rounded corners make it easy to fit through doors

ToasterBelleco 550 Slice/Hr Conveyor Toaster

$950

More convenient and healthier than griddle

Efficient way to toast many pieces

Energy efficient

Easy clean up

Gluten-Free ToasterWaring - Four-Compartment Combination Pop-Up

Toaster

$300

For use of gluten free products only!

Stainless steel to prevent corrosion

Crumb tray for easy clean up

China PlatesOneida 8-3/8" Plate - Espree China Collection

$ 2100 (12 sets at $175 per plates 24)

Current plates 10 1/4’’

Goal reduce plate waste w/ smaller dish

Increase use of portion control

Stackable

Sustainability Practices

As schools and businesses in the area begin to employ or improve their sustainability practices, The North Hills School is seeking out ways to implement changes best suited to their facility

The dietitians have come up with 3 recommendations:1. Promoting food choices with reduced sugar, salt and fats;

provide and promote varied and balanced food options2. Reducing organic and non-organic waste3. Reducing our carbon intensity

Promoting Healthy Food Choices

Menu revisions: Incorporate more vegetables and lean protein Reduce fried, processed, and cream based foods Use different cooking methods: grilling, steaming,

roasting More fresh fruit, less muffins/pastries for breakfasts

Recipe Modification: Use less oil when cooking Use lighter products when possible: low sodium

soup bases; light mayonnaise

Implementation


Pros Enhanced nutritional

profiles of foods Cater to the diverse tastes

of students Promoting healthier eating

habits from a young age Combat the obesity

epidemic

Cons Cost Some students and faculty

are happy with the current menu

Increased labor due to menu revisions


Cost

Reducing Waste

Establish a composting program Place a second trashcan by the tray return for food

waste Compostable napkins

Start an herb and vegetable garden

Eliminate the use of trays in the dining hall

Implementation

Reducing Waste

Pros Reduced garbage disposal

costs Reduce landfill pollution Provide garden soils with

better nutrients

Cons Smell Extra labor

Composting

Pros: Reduced use of foods

grown with pesticides Reduced purchase of

produce from vendors and thus items associated with transportation

Fresher and more nutritious

Students involvement

Cons Only seasonal produce

available Small quantities

Herb & Vegetable Garden

Reducing Waste

Reducing Carbon Expenditure

North Hills High School has a goal to reduce its annual amount of carbon intensity by 15% through educational tools and by transitioning to more sustainable and energy efficient equipment.

Pros: Cons: Reduced expenses -Equipment investment Positive impact on environment -Takes time to understand More sustainable -Training for staff Learning experience

Energy Power derived from the

utilization of physical or chemical resources, especially to provide light and heat or to work machines

Used for everything that we do and can be renewable or nonrenewable (EIA)

Action PlanProduct/Service Cost Advantage DisadvantageStaff Training $ 4000 - Staff will learn about

sustainability practices- Staff will be able to pass on knowledge to students- Staff will feel comfortable when talking about energy reduction

- Requires teacher attendance-Students will have a day off from school-Will have to compensate presenters and staff for their time

Educational Materials for Students

$ 1500 -Paperless “handout” will save energy, paper- Students will be able to learn about energy reduction

- Students may not learn as well without physical handout- Money has to be spent to purchase guides

Energy Efficient Dishwasher

$11000 - Will reduce the amount of energy used to wash/sanitize dishes- Will reduce the amount of water used to wash dishes (0.49 gallon/rack)

- Initial investment- Staff needs to learn how to use new machine efficiently

Action Plan Cont’dProduct/Service Cost Advantage DisadvantageReduce/Eliminate Cooking of Certain Foods

+ $$ - Saves energy- Conserves food nutrients

- Staff will have to be more attentive- Students may not like new tastes, example crude broccoli versus cooked

Use More Ready to Eat Foods

+$$ -Saves energy-Saves time for culinary staff-Saves money

- Students/staff may not enjoy eating more sandwiches/cold foods versus hot foods

Lesson Plans on Energy

none -Students will learn about energy-Students will be able to ask questions

-Takes time out of normal school day-45 minutes bi weekly may not be enough for students to understand concepts thoroughly

paradise nutrition counseling: north hills school consultant dietitians: veronica chocron aimee...

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