paradise nutrition counseling: north hills school consultant dietitians: veronica chocron aimee...
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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
Fresh Fruit SaladSkim Milk
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
Fresh Fruit SaladSkim Milk
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
Fresh Fruit SaladOrange Juice
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
Day 3BreakfastPancakes
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
Day 1BreakfastPancakes
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
Fresh Fruit SaladSkim Milk
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
Fresh Fruit SaladOrange Juice
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
Fresh Fruit SaladOrange Juice
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
Fresh Fruit SaladSkim Milk
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
Day 3BreakfastPancakes
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
Promoting Healthy Food Choices
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
Promoting Healthy Food Choices
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
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