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2021 Oregon Cooks for Kids Virtual Culinary Experience

Presented by the Oregon Department of Education and the Oregon Dairy and Nutrition Council

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Building Your 4-Way Quesadilla

Courtesy of RealSimple.com

This great graphic from Real Simple magazine illustrates how to create and fold the 4-way quesadilla.

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Completing the Meal: Quesadilla Sides

Entree Fruit Vegetable Condiments

Mea

l 1

Turkey Cranberry Quesadilla 2 oz M/MA1.5 oz eq Gr

1/8 cup vegetable (1/8 cup dark green)

Applesauce Or

Not your Everyday Apples

Green Beans or

Roasted Green Beans

Cranberry Sauce

Mea

l 2

Banh Mi Quesadilla 2 oz M/MA1.5 oz eq Gr

1/4 cup vegetable (1/8 cup red/orange and 1/8 cup other)

Watermelon or

Watermelon Mint Salad

Cucumber Sticks Or

Cool and Spicy Cucumber Slices

Sriracha BBQ Sauce

Mea

l 3 Breakfast Quesadilla (2.5 oz M/MA)

1.5 oz eq Gr

Pineapple or

Creamy Fruit Salad

Pico De Gallo Or

Black Bean SaladChipotle Ranch

Mea

l 4

Mediterranean Quesadilla 2 oz M/MA1.5 oz eq Gr

1/8 cup vegetable (1/8 cupred/orange)

Peaches or

Roasted Peaches

Cherry Tomatoes Or

Garden Salad

Tzatziki

This institution is an equal opportunity provider.

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RECIPES

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FoodHero.org

Turkey Cranberry Quesadilla

Cooking time: 20 minutes HACCP Process #2 Same Day Service

1 Serving Provides:CACFP: 2 ounces Meat/Meat Alternate, 1.5 ounce equivalents Grains

NSLP: 2 ounces Meat/Meat Alternate, 1.5 ounce equivalents Grains SFSP: 2 ounces Meat/Meat Alternate, 1.5 ounce equivalents Grains

Directions1. Preheat the oven to 350°F. Line a sheet pan with parchment paper and spray lightly with pan-release spray.

2. Place tortillas in a single layer on the prepared sheet pan. Using a #30 scoop portion 2 tablespoons (½ ounce) of the mozzarella cheese onto one half of each tortilla. Scatter 1 tablespoon dried cranberries over the cheese on each tortilla. Portion 1½ ounces diced or pulled turkey meat over the cheese and cranberries on each tortilla. Top each with ⅓ cup fresh spinach leaves. Fold the other half of the tortilla over the filling. Spray the top tortillas lightly with pan-release spray.

3. Bake in the preheated 350°F oven for about 10-15 minutes until the cheese melts and the tortilla browns

12 Servings

24 Servings

Ingredients Weight Measure Weight Measure8-inch whole grain tortillas 12 24

Mozzarella cheese, shredded 6 ounces 1½ cups 12 ounces 3 cups

Dried cranberries ¾ cup 1½ cups

Cooked turkey, diced or pulled 1 pound 2 ounces 2 pounds 4 ounces

Fresh spinach leaves 4 cups 2 quarts

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Nutrients Per ServingCalories 262Total Fat 8.4 gSaturated Fat 3.3 gCholesterol 41 mg

Sodium 290 mgCarbohydrate 26 gDietary Fiber 4 gProtein 20 g

Vitamin A 789 IUVitamin C 2 mgIron 1 mgCalcium 183 mg

Serving Yield Volume1 quesadilla 12 servings, 1 quesadilla each

24 servings, 1 quesadilla eachN/A

slightly. CCP: Heat to 165°F or higher for at least 15 seconds.CCP: Hold for hot service at 135°F or higher. Serve 1 quesadilla per person.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. ©2016 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.

3 2

4 1

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Banh Mi Quesadilla - Serving Size - 1 quesadilla

Ingredients12 servings 24 Servings

Weight Measure Weight Measure8-inch whole grain tortillas 12 each 24 each

Quick Pickles, drained, recipe included

3 Cups 6 cups

Pork, cooked and shredded 12 ounces ~1 1/2 cups 24 ounces ~3 cups

Mozzarella cheese, shredded 12 ounces 3 cups 24 ounces 6 cups

Directions:1. Preheat over to 350°F. Line a sheet pan with parchment paper and spray lightly with pan-release spray.

2. Place a tortilla on a flat working surface. If using the 4-way fold method, make a cut from the edge of the tortilla just to the center of the tortilla, see image below. Visualizing 4 quadrants of the tortilla, place 1/4 cup of the pickled veggies on the right side of the tortilla, spreading them evenly over quadrants 1 and 2. Place 1 ounce pork in quadrant 3 and 1/4 cup cheese in quadrant 4. Fold, starting by gently folding quadrant 1 over 2, then folding 1 and 2 over 3, then folding 1, 2 and 3 over 4 until you have a triangle. Place on your prepared sheet pan cheese side down.

3. Continue with remaining tortillas and remaining ingredients. Once all quesadillas on placed on the sheet pan, lightly spray tops with pan-release spray.

4. Bake in preheated oven at 350°F for about 10-15 minutes or until cheese melts and tortillas browns

slightly. CCP: Heat to 165°F or higher for at least 15 seconds. Hold for hot service at 135°F or higher.

Quick Pickled VeggiesDirections:

1. Combine carrots and radish in a large bowl, set aside.

2. In a separate bowl, combine vinegar, sugar, water and salt. Stir mixture until the sugar has dissolved.

3. Pour vinegar mixture over carrot mixture, cover bowl and refrigerate for at least an hour or overnight.

4. Drain vegetables and use in the Banh Mi Quesadilla recipe.Cut

Ingredients MeasureCarrots, washed, peeled and shredded or cut into matchsticks

1 1/2 cups

Daikon radish, washed, peeled and shredded or cut into matchsticks

1 1/12 cups

White vinegar 1 cup

Sugar, granulated 1/3 cup

Water 1/2 cup

Salt 1-2 teaspoons

Generated on: 5/7/2021 2:21:57 PM

Recipe Analysis Workbook (RAW)

Recipe Name: Banh Mi Quesadilla Servings per Recipe: 12Recipe Number: 2 Serving Size: 1 each

Meal Pattern Contribution

Vegetables Red/Orange Vegetables 1/8 cup

Vegetables Other Vegetables 1/8 cup

Meats/Meat Alternates 2.00 oz eq

Grains 1.50 oz eq

1 each provides 1/4 cup total vegetable ( 1/8 cup red/orange vegetable, 1/8 cup other vegetable ),2.0 oz eq meats/meat alternates, 1.50 oz eq grains

Please note that:

● For School Meals and CACFP: Raw leafy green vegetables credit as half the volume served (For example: 1 cup raw spinach credits as 1/2 cup dark

green vegetable)

● For School Meals and CACFP: Dried fruits credit as double the volume (For example, 1/2 cup raisins credits as 1 cup fruit).

● For School Meals Only: Any quantity remaining after the credit has been determined for each vegetable subgroup is combined to ensure the maximum

credit for the vegetables. If this combined quantity provides a minimum of 1/8 cup, it is credited towards the Additional Vegetables. If the RAW contains no

Starchy vegetables, then the program operator may instead choose to manually credit the remaining Additional Vegetables towards the Other Vegetables

subgroup.NOTE: Total creditable amount cannot exceed the serving size of the product.

Generated on: 5/7/2021 2:21:57 PM

Red/Orange Vegetables

Food As Purchased, AP Purchase UnitServings per

Purchase Unit, EP

Serving Size per Meal Contribution Additional Information Quantity of

IngredientPreparation

Yield (If applicable)

Calculated Quantity to Purchase

Carrots, fresh, Without tops Pound 15.40 1/4 cup raw, shredded vegetable

1 lb AP = 0.83 lb (about 3- 3/4 cups) trimmed, peeled, shredded carrot

0.5000 0.0000 0.5000

Other Vegetables


Purchase Unit, EP





Radishes, Fresh, Without Tops Pound 12.80 1/4 cup whole vegetable1 lb without tops = 0.94 lb ready-to-serve raw radishes; 1/4 cup whole vegetable = about 7 small radishes

0.5000 0.0000 0.5000

Meats/Meat Alternates


Purchase Unit, EP





Cheese, American, Cheddar, Mozzarella, or Swiss, Natural or Process, Includes USDA Foods Pound 16.00 1 oz Cheese

1 lb AP = about 4 cups shredded cheese; 1 lb AP = about 2 cups cubed cheese

0.7500 0.0000 0.7500

Pork Shoulder, Boston Butt, fresh or frozen, With bone, 1/4-inch trim, (Like IMPS #406) Pound 8.32 1 oz cooked lean meat

1 lb AP = 0.52 lb cooked, boned, trimmed, sliced lean meat

1.5000 0.0000 1.5000

Method B - Grains Based on FBG


Purchase Unit, EP


IngredientCalculated Quantity to Purchase

Bread (Group B), Sliced, Fresh, (Includes: All types Enriched White, Whole Wheat and Enriched Flour Blend, and Whole Wheat breads)

Pound 16.001 slice provides 1 grains serving (must weigh at least 28 g or 1.0 oz)

1.2000 1.2000

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4 1

Breakfast Quesadilla - Serving Size - 1 quesadilla

Ingredients

12 servings 24 ServingsWeight Measure Weight Measure

8-inch whole grain tortillas 12 each 24 each

Egg patty, cooked 12 ounces (12 patties or 6 large eggs scrambled)

12 each 24 ounces (24 patties or 12 large eggs scrambled)

Salsa 1 1/2 cups 3 cups

Sausage patty, cooked 12 ounces (1 1/4 pounds raw sausage, no more than 35% fat, cooked)

12 each 24 ounces (2 1/2 ounces raw sausage, no more than 35% fat, cooked)

Cheddar cheese, shredded 1 1/2 cups 3 cups


2. Place a tortilla on a flat working surface. If using the 4-way fold method, make a cut from the edge of the tortilla just to the center of the tortilla, see image below. Visualizing 4 quadrants of the tortilla, place egg patty in quadrant 1. Spread 2 tablespoons of salsa over quadrant 2. Place a sausage patty in quadrant 3 and 2 tablespoons of cheese in quadrant 4. Fold, starting by gently folding quadrant 1 over 2, then folding 1 and 2 over 3, then folding 1, 2 and 3 over 4 until you have a triangle. Place on your prepared sheet pan cheese side down.




9

Cut

Generated on: 5/7/2021 10:43:39 AM


Recipe Name: Breakfast Quesadilla Servings per Recipe: 12Recipe Number: 4 Serving Size: 1 each



Grains 1.50 oz eq

1 each provides 2.50 oz eq meats/meat alternates, 1.50 oz eq grains

Please note that:


green vegetable)






Page 1 10

Generated on: 5/7/2021 10:43:39 AM



Purchase Unit, EP







0.3750 0.0000 0.3750

Eggs, Shell Eggs, fresh, Large, Whole Dozen (24 oz) 24.00 1/2 large egg provides 1 oz meat alternate

1 qt (34 oz) = about 19 large whole eggs, or 29 whites, or 57 yolks

0.5000 0.0000 0.5000

Pork Sausage, fresh or frozen, Italian style, no more than 35% fat, (3% water maximum), Raw, (Like IMPS #818)

Pound 9.92 1 oz cooked lean meat 1 lb AP = 0.62 lb cooked, drained Italian sausage 1.2500 0.0000 1.2500



Purchase Unit, EP





1.2000 1.2000

Page 2 11

12

3 2

4 1

Mediterranean Quesadilla - Serving Size - 1 quesadilla

Ingredients

12 servings 24 ServingsWeight Measure Weight Measure

8-inch whole grain tortillas 12 each 24 each

Hummus 3 cups 6 cups or 1 1/2 quarts

Baby Spinach, washed and dried

4 cups or 1 quart 8 cups or 2 quarts

Red Bell Pepper, cut into strips

1 1/2 cups 3 cups

Mozzarella cheese, shredded 6 ounces 1 1/2 cups 12 ounces 3 cups

Feta Cheese, crumbled 6 ounces 1 1/2 cups 12 ounces 3 cups


2. Place a tortilla on a flat working surface. If using the 4-way fold method, make a cut from the edge of the tortilla just to the center of the tortilla, see image below. Visualizing 4 quadrants of the tortilla, spread 1/4 cup hummus in quadrant 1. Layer 1/3 cup of spinach leaves in quadrant 2. Layer 1/8 cup of bell pepper strips in quadrant 3 and 2 tablespoons of each cheese in quadrant 4. Fold, starting by gently folding quadrant 1 over 2, then folding 1 and 2 over 3, then folding 1, 2 and 3 over 4 until you have a triangle. Place on your prepared sheet pan cheese side down.




Cut

Generated on: 5/5/2021 11:26:56 AM


Recipe Name: Mediterranean Quesadilla Servings per Recipe: 12Recipe Number: 3 Serving Size: 1 each


Vegetables Dark Green Vegetables 1/8 cup

Vegetables Red/Orange Vegetables 1/8 cup


Grains 1.50 oz eq

1 each provides 1/4 cup total vegetable ( 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable ), 2.00 oz eq meats/meat alternates, 1.50 oz eq grains

Please note that:


green vegetable)






Page 1 13

Generated on: 5/5/2021 11:26:56 AM

Dark Green Vegetables


Purchase Unit, EP





Spinach, fresh, Partly trimmed Pound 30.701/4 cup raw, chopped vegetable (credits as 1/8 cup in NSLP/ SBP and CACFP)

1 lb AP = 0.88 lb ready-to- cook or -serve raw spinach 0.5000 0.0000 0.5000



Purchase Unit, EP





Peppers, Bell, fresh, Orange or Red, Medium or Large, Whole Pound 14.70 1/4 cup raw vegetable

strips1 lb AP = 0.80 lb ready-to- serve or -cook raw peppers 0.5000 0.0000 0.5000



Purchase Unit, EP





Beans, Garbanzo or Chickpeas, dry, canned, Whole, Includes USDA Foods Pound 10.11 1/4 cup heated, drained

beans 1.2500 0.0000 1.2500



0.3750 0.0000 0.3750

Cheese, Feta, Brie, Camembert, Natural Pound 16.00 1 oz Cheese 0.3750 0.0000 0.3750



Purchase Unit, EP





1.2000 1.2000

Page 2 14


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Hummus (with tahini)HACCP Process #1 No Cook Preparation

1 Serving Provides:CACFP: 1 ounces Meat/Meat

Alternate NSLP: 1 ounces Meat/Meat Alternate SFSP: 1 ounces Meat/Meat Alternate

Directions1. Place all ingredients in a blender or a food processor. Blend to desired consistency (more time for a smooth dip, less for a

chunky dip)

2. If hummus seems too thick, add 2 teaspoons of

12 Servings

24 Servings

Ingredients Weight Measure Weight MeasureGarbanzo beans 1 pound 4 ounces 3½ cups 2 pounds 8 ounces 1 quart + 3 cups

Lemon juice ¼ cup ½ cup

Vegetable oil 1 Tablespoon 2 Tablespoons

Water ¼ cup ½ cup

Tahini (sesame seed paste) 1 ounce 2 Tablespoons 2 ounces ¼ cup

Garlic powder 1 teaspoon 2 teaspoons

Salt ½ teaspoon 1 teaspoon


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Nutrients Per ServingCalories 72Total Fat 3 gSaturated Fat 0.5 gCholesterol 0 mg

Sodium 279 mgCarbohydrate 9 gDietary Fiber 3 gProtein 2.6 g


Serving Yield Volume¼ cup 12 servings, about 2 pounds

24 servings, about 4 pounds12 servings, about 3 cups24 servings, about 6 cups

water. CCP: Hold for cold service at 41°F or below.Serve ¼ cup portions.


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Sweet Carrot Bread or Muffins Cooking time: up to 45 minutes

HACCP Process #2 Same Day Service

1 Serving Provides:CACFP: 1.25 ounce equivalents

Grains NSLP: 1.25 ounce equivalents Grains SFSP: 1.25 ounce equivalents Grains

Directions1. Preheat the oven to 350° F. Lightly spray baking pans with pan-release spray. If making a loaf, lightly spray a 9 x 5 inch bread pan. If making muffins, lightly

spray muffin tins. Alternately, this bread may be baked in a 2-inch steamtable pan (half-size pan for 12 servings, full-size pan for 24 servings).

2. Drain and rinse the canned carrots. Mash carrots well with a fork or potato masher, or use a blender or food processor to puree.

12 Servings

24 Servings

Ingredients Weight Measure Weight Measure

Sliced canned carrots 6 ounces 1 cup 12 ounces 2 cups

Brown sugar 5.5 ounces ⅔ cup 11 ounces 1⅓ cups

Egg, lightly beaten 1 2

Nonfat or 1% milk 1 cup 2 cups

Cinnamon 1 teaspoon 2 teaspoons

Whole grain rich baking mix 9.5 ounces 2 cups 1 pound 3 ounces 1 quart

Raisins or other dried fruit 3.8 ounces ¾ cup 7.6 ounces 1½ cups

Nutrients Per ServingCalories 170Total Fat 1 gSaturated Fat 0.3 gCholesterol 16 mg

Sodium 332 mgCarbohydrate 38 gDietary Fiber 2.5 gProtein 4 g


Serving Yield Volume1 muffin, slice or square (1⁄12 of loaf pan, 1⁄24 of full-size pan)

12 servings, about 2 pounds +3 ounces batter24 servings, about 4 pounds +6 ounces batter

12 servings, about 3½ cupsbatter24 servings, about 1 quart +3 cups batter


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3. In a large bowl mix carrots, brown sugar, eggs, and milk. Add the remaining ingredients and mix well.

4. Pour batter into prepared pans. If making muffins, portion a heaping ¼ cup of batter (using a #16 scoop, about ¼ cup + 2 teaspoons) into each muffin cup.

5. Bake in the preheated 350° F oven for about 18–20 minutes for muffins, or about 45 minutes for bread, or until a knife inserted in the center comes out

clean. CCP: Heat to 165°F or higher for at least 15 seconds.

6. Let cool slightly then remove muffins or bread loaves from pans. If using a steamtable pan, let the bread cool in the pans. Cut each bread loaf into 12 equal slices. Cut each full-size steamtable pan 4 x 6 into 24 squares. Bread may be wrapped in plastic or foil and stored for several days, or freeze for up to a month.

1

Sweet Carrot Muffin AlternativesTry the following ingredients in place of the sliced canned carrots and cinnamon to change the flavor profile of your muffins.

Pumpkin Harvest Muffins

Ingredients Measure

Canned pumpkin 3/4 cup

Pumpkin Pie Spice 1 teaspoon

“Think Pink” Beet Muffins

Ingredients Measure

Canned sliced beets, drainedand rinsed

1 cup

Dried Ginger, ground 1 teaspoon


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Green Salad with PeasHACCP Process #1 No Cook Preparation

1 Serving Provides:CACFP: 1 cup Vegetables, ½ ounce equivalent Meat/Meat Alternate

NSLP: ½ cup Dark Green Vegetables, ¼ cup Starchy Vegetables,¼ cup Other Vegetables, ½ ounce equivalent Meat/Meat

Alternate SFSP: 1 cup Vegetables, ½ ounce equivalent Meat/Meat Alternate

Directions

12 Servings

25 Servings

Ingredients Weight

Measure Weight Measure

Romaine lettuce, washed, chopped into bite-size pieces 1 pound 10 ounces 1 quart + 1 cup 3 pounds 4 ounces 2 quarts + 2 cups

Green peas, frozen, thawed 1 pound 6 ounces 1 quart + 2/3 cup 2 pounds 12 ounces 2 quarts + 11/3 cups

Cucumber, raw, stripe-peeled, sliced 1 pound 4 ounces 1 quart + 1 cup 2 pounds 8 ounces 2 quarts + 2 cups

Mozzarella cheese, low moisture part skim, grated 6 ounces 1½ cups 12 ounces 3 cups


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Serving Yield Volume1 salad 12 Servings: about 4½ pounds

25 Servings: about 9 pounds12 Servings: 1 gallon25 Servings: 2 gallons

1. Place 1 (packed) cup romaine lettuce into each portion container. Add ¼ cup each of the thawed green peas and sliced cucumber. Top with ½ ounce (2 tablespoons) mozzarella cheese.

CCP: Hold for cold service at 41°F or below.Serve each portion with 1 ounce of salad dressing.


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Not Your Everyday Apples

Cooking time: 45 minutesHACCP Process #2 Same Day Service

1 Serving Provides:CACFP: ½ cup

Fruit NSLP: ½ cup Fruit SFSP: ½ cup Fruit

Directions

12 Servings

24 Servings


Apples, fresh (125-138 count) 4 pounds about 12 small 8 pounds about 24 small

Raisins or dried cranberries 3 ounces ½ cup +1 Tablespoon 6 ounces 1 cup +

2 Tablespoons

Soft butter or margarine, melted 2 Tablespoons ¼ cup

Brown sugar 2 Tablespoons ¼ cup


Sodium 14 mgCarbohydrate 29 gDietary Fiber 4 gProtein 0.5 g

Vitamin A 82 IUVitamin C 7 mgIron 0.2 mgCalcium 13 mg

Serving Yield Volume½ cup 12 Servings: about 4 pounds

24 Servings: about 8 pounds12 Servings: about 1½ quarts 24 Servings: about 3 quarts


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1. Preheat oven to 375°F. Wash the apples then core and cut into 6 even wedges.

2. Mix apples with raisins or dried cranberries, butter or margarine, sugar and cinnamon.

3. Place the mixture in a baking pan sprayed with pan-release spray and cover loosely with foil. For 12 servings use one 9x13 inch baking pan; for 24 servings use two 9x13 inch baking pans, or a 2-inch full-size steamtable pan.

4. Bake in the preheated 375°F oven for about 30 minutes. Remove foil and continue baking for 10–15 more minutes until apples are golden and

caramelized. CCP: Heat to 140°F or higher.CCP: Hold for hot service at 135°F or higher. Serve ½ cup portions.


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Creamy Fruit SaladHACCP Process #1 No Cook Preparation


Fruit NSLP: ½ cup Fruit SFSP: ½ cup Fruit

Directions1. Combine the strawberries, blueberries, grapes and pineapple chunks in a large mixing bowl.

2. Add yogurt and stir gently to coat the fruit.

10 Servings

20 Servings

Ingredients Weight

Measure Weight Measure

Strawberries, fresh, quartered 12 ounces 2 cups 1 pound 8 ounces 1 quart

Blueberries, fresh 6 ounces 1 cup 12 ounces 2 cups

Grapes, fresh, green or red, halved 6 ounces 1 cup 12 ounces 2 cups

Pineapple chunks, canned, drained 8 ounces 1¼ cups 1 pound 2½ cups


Sodium 12 mgCarbohydrate 14 gDietary Fiber 1.5 gProtein 1 g


Serving Yield Volume½ cup 10 Servings: about 2 pounds

20 Servings: about 4 pounds10 Servings: about 1 quart 1 cup20 Servings: about 2 quarts 2 cups


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CCP: Hold for cold service at or below 41°F. Serve ½ cup portions using a #8 scoop.


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FoodHero.org

Roasted Green Beans

Cooking time: 20 minutes HACCP Process #2 Same Day Service


Vegetables NSLP: ½ cup Other Vegetables SFSP: ½

cup Vegetables

Directions

12 Servings

24 Servings


Green beans, fresh, washed, trimmed 2 pounds 4 pounds

Olive oil or vegetable oil 1½ Tablespoons 3 Tablespoons

Salt 1/8 teaspoon ¼ teaspoon



Vitamin A 521 IUVitamin C 9 mgIron 0.8 mgCalcium 28 mg

Serving Yield Volume½ cup 12 Servings: about 1 pound 12 ounces

24 Servings: about 3 pounds 8 ounces12 Servings: about 1½ quarts 24 Servings: about 3 quarts


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1. Preheat oven to 400°F. Place washed and trimmed green beans in a large bowl. Add the oil, salt and pepper to the green beans. Toss to coat the green beans.

2. Place green beans in a single layer on a parchment-lined sheet pan being careful not to overcrowd the pan. For 12 servings use 3 half-size sheet pans. For 24 servings use 6 half-size sheet pans or 3 full-size sheet pans.

3. Roast in the preheated oven for 12–15 minutes, or until the beans are lightly browned and

blistered. CCP: Heat to 140°F or higher.CCP: Hold for hot service at 135°F or higher. Serve ½ cup portions.

United States Department of Agriculture

Food and Nutrition Service

Pico de GalloUSDA Recipe for SchoolsOur Pico de Gallo recipe features fresh tomatoes, red onions, garlic, cilantro, green onions, jalapeno peppers, and Mexican spices.

NSLP/SBP CREDITING INFORMATION¼ cup provides ⅛ cup red/orange vegetable and ⅛ cup other vegetable.

INGREDIENTS50 SERVINGS 100 SERVINGS

DIRECTIONSWeight Measure Weight Measure

*Tomatoes, fresh, chopped

5 lb 2 qt2 ⅔ cups

10 lb 1 gal 1 qt 1⅓ cups

1 Combine all ingredients together in a large bowl.

Stir well. Refrigerate until ready for service.*Red onions, fresh, diced ¼"

1 lb 8 oz 1 qt ⅔ cups 3 lb 2 qt1 ⅓ cups

*Jalapeno peppers, fresh, seeded, diced ¼"

6 oz 1 cup 12 oz 2 cups

Cilantro, fresh, finely chopped

2 oz 3 ½ cups 4 oz 1 qt 3 cups

*Green onions, fresh, finely chopped

4 oz ⅔ cup 8 oz 1 ⅓ cups

Salt ⅔ tsp 1 ⅓ tsp

2Food and Nutrition Service | USDA is an equal opportunity Page 2

United States Department of Agriculture Pico de Gallo



Black pepper, ground ⅔ tsp 1 ⅓ tsp

Garlic powder 2 Tbsp ¼ cup

2 Critical Control Point:Cool to 41 °F or lower within 4 hours.

3 Critical Control Point: Hold at 41 °F or below.

4 Serve

in

small 2

oz soufflé

cups.

5 Portion with No. 16 scoop ( ¼ cup).

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

Cooking Process #2: Same Day Service.

NOTES

United States Department of Agriculture Pico de Gallo

2Food and Nutrition Service | USDA is an equal opportunity Page 2

SOURCEUSDA Standardized Recipes Project.

MARKETING GUIDE

Food as Purchased for 50 Servings 100 Servings

Mature onions 2 lb 8 oz 5 lbJalapenosGreen onions

8 oz6 oz

1 lb12 oz

Tomatoes 5 lb 12 oz 11 lb 8 oz

YIELD/VOLUME

50 Servings 100 Servings

About 7 lb 2 oz About 14 lb 4 oz

About 3 qt 2 ¼ cups/50 small soufflé About 1 gal 3 qt ½ cup/100 smallcups (2 oz) soufflé cups (2 oz)

NUTRITION INFORMATIONFor ¼ cup (No. 16 scoop).

NUTRIENTS AMOUNTCalories 16

Total Fat 0 gSaturated Fat 0 g

Cholesterol 0 mgSodium 35 mgTotal Carbohydrate 4 g

Dietary Fiber 1 gTotal Sugars 2 g

Added Sugars includedProtein

N/A1 g

Vitamin D 0 IUCalcium 11 mgIron 0 mgPotassium 128 mg

N/A=data not available.

United States Department of Agriculture

Marinated Black Bean Salad USDA Recipe for CACFPThis flavorful side, Marinated Black Bean Salad, combines black beans, corn, green peppers, red peppers, and salsa with a variety of spices.

CACFP CREDITING INFORMATION1/2 cup (No. 8 scoop) portion provides

Legume as Meat Alternate: 1 oz equivalent meat alternate and 1/4 cup vegetable.

OR

Legume as Vegetable: 0.25 oz equivalent meat alternate and 3/8 cup vegetable.



Lime juice 1/4 cup 1/2 cup 1 Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside for step 3.

Parsley, dried 1 Tbsp 2 Tbsp

Cumin, ground 11/2 tsp 1 Tbsp

Garlic cloves, fresh 3 Tbsp11/2 tsp

2 oz 1/4 cup 3 Tbsp

Ancho chili powder 1 Tbsp 2 Tbsp

OR

Mexican seasoning mix (see Notes)

1 Tbsp 2 Tbsp

25Food and Nutrition Service

2Food and Nutrition Service | USDA is an equal opportunity provider, Page 4

United States Department of Agriculture Marinated Black Bean Salad



Cilantro, fresh, minced 11/2 oz 21/2 cups 2 Tbsp

3 oz 1 qt11/4 cups

Olive oil 1/8 cup 1/4 cup

Honey 1/2 cup 1 cup

Apple cider vinegar 1/4 cup 1/2 cup

Black beans, canned, low-sodium, drained, rinsed

2 lb 8 oz 1 qt 1/4 cup 3 Tbsp (about 2/3 No. 10 can)

5 lb 2 qt 3/4 cup 2 Tbsp(about 11/3 No. 10cans)

2 Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well. Set aside for step 3.

OR

Black beans, dry, cooked (see Notes)

2 lb 8 oz 1 qt 1/4 cup 3 Tbsp

5 lb 2 qt 3/4 cup 2 Tbsp

Frozen whole-kernel corn, thawed

1 lb 12 oz 3/4 cup 1 Tbsp

3 lb 8 oz 11/2 cup 2 Tbsp

*Green peppers, fresh, diced

6 oz 11/8 cup 12 oz 21/4 cups

*Red peppers, fresh, diced

8 oz 11/2 cup 1 lb 3 cups

Salsa, canned, low-sodium

14 oz 11/2 cups 2 Tbsp (about 1/8No. 10 can)

1 lb 12 oz 31/4 cups (about 1/4 No. 10 can)

*Fresh red onions, diced

2 oz 1/3 cup23/4 tsp

4 oz 2/3 cup 1 Tbsp


21/2 tsp

Jalapeños, diced, seeded

1/4 cup 2 oz 1/2 cup





3 Pour 11/2 cups (about 14 oz) dressing over 3 qt (about 5 lb 3 oz) vegetables. Stir well.

4 Transfer 3 qt 11/2 cups (about 5 lb 13 oz) bean salad to a steam table pan (12" x 20" x 21/2").

For 25 servings, use 1 pan.For 50 servings, use 2 pans.

Low-fat cheddar cheese, shredded

8 oz 2 cups 1 lb 1 qt 5 Sprinkle 2 cups (about 8 oz) cheese over each pan.

6 Critical Control Point:Cool to 40 °F or lower within 4 hours.

7 Critical Control Point: Hold at 40 °F or below.

8 Portion with No. 8 scoop (1/2 cup).

MARKETING GUIDE

Food as Purchased for

25 Servings 50 Servings

Mature red onions 3 oz 6 ozRed bell peppers 10 oz 1 lb 4 ozGreen bell peppers 8 oz 1 lb

NUTRIENTS AMOUNTCalories 136

Total Fat 3 gSaturated Fat 1 g

Cholesterol 5 mgSodium 198 mgTotal Carbohydrate 21 g

Dietary Fiber 3 gTotal Sugars 7 g

Added Sugars included N/AProtein 6 g

Vitamin D 1 IUCalcium 118 mgIron 2 mgPotassium 280 mg

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.Cooking Process #1: No CookMexican Seasoning Mix 3/4 Cup (About 41/2 oz)Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1/4 tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.How to Cook Dry BeansSpecial tip for preparing dry beans:SOAKING BEANSOVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANSOnce beans are soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.Critical Control Point: Hold for hot service at 140 °F or higher.ORChill for later use.Critical Control Point: Cool to 70 °F within 2 hours & to 40 °F or lower within 4 hours.1 lb dry black beans = about 21/4 cups dry or 41/2 cups cooked beans.

NOTES

NUTRITION INFORMATIONFor 1/2 cup (No. 8 scoop).

N/A=data not available.



YIELD/VOLUME

25 Servings

50 Servings

About 5 lb 13 oz About 11 lb 10 ozAbout 2 qt 32/3 cups/1 steam table pan (12" x 20" x 21/2")

About 1 gal 1 qt 31/4 cups/2 steam table pans (12" x 20" x 21/2")

SOURCEUSDA Standardized Recipes Project.

5/13/2021 Chef Sam's Roasted Cinnamon Peaches - Healthy School Recipes

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CHEF SAM'S ROASTED CINNAMON PEACHESSERVINGS: 50 CALORIES: 93 KCAL

Try these delicious roasted peaches with a hint of cinnamon! They are easy to prepare and are sure to hit the spot!

INGREDIENTS INSTRUCTIONS18 pounds 4 ounces Peaches, canned, sliced

1 tablespoon 2-1/2 teaspoon Cinnamon, ground

2 tablespoons 2-3/8 teaspoon (packed) Sugar, brown, light

1. Preheat oven to 400° F.

2. Drain peaches and toss with cinnamon and brown sugar. Place on a parchment lined sheet pan in an even layer. Bake for 30-35 minutes until peaches are caramelized. Hold warm until service time.

3. Serve warm with a dollop of vanilla yogurt if desired.

RECIPE NOTESCrediting: 1/2 cup is 1/2 cup fruit

NUTRITION FACTS PER SERVING (0.5CUP)Calories: 93 kcal | Fat: 0.05 g | Sodium: 8 mg | Carbohydrates: 24.94 g | Fiber: 2.25 g | Protein: 0.74 g

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.

29https://healthyschoolrecipes.com/recipes/chef-sams-roasted-cinnamon-peaches/ 1/1

Fruit 1/2 cup

Generated on: 5/13/2021 2:06:24 PM


Recipe Name: Cinnamon Roasted Peaches Servings per Recipe: 50Recipe Number: Serving Size: 1/2 cup


1/2 cup provides 1/2 cup fruit

Please note that:


green vegetable)






Page 1 30

Generated on: 5/13/2021 2:06:24 PM

Fruit


Purchase Unit, EP





Peaches, canned, Clings, Sliced, Light syrup pack, Includes USDA Foods

No. 10 Can (105oz)

36.10 1/4 cup drained fruit 1 No. 10 can = about 72.0 oz (9 cups) drained peaches 2.7800 0.0000 2.7800

Page 2 31

4/27/2021 Cool and Spicy Cucumber Salad - Healthy School Recipes

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COOL AND SPICY CUCUMBER SALADSERVINGS: 100 CALORIES: 14 KCAL

This refreshing salad is a great combination of cool, crisp vegetables and a spicy, lemony juice. A great side for a warm day.

INGREDIENTS INSTRUCTIONS5¼ pounds Tomatoes, fresh, ¼-inch diced

3⅓ tablespoons Pepper, red, crushed, flakes, spices (3 tablespoons + 1 teaspoon)

1.88 pounds Green onions, spring or scallions (includes topsand bulb), raw, sliced thinly (1 pound + 14 ounces)

¾ cup Cilantro, finely chopped

3 cups Lemon juice from concentrate, bottled (1 pound + 9 ounces)

12 pounds Cucumbers,1/4-inch sliced Do not peel

1. Place the tomatoes, red pepper flakes, green onions, cilantro and lemon juice in a large bowl. Mix well.

2. Add the cucumber slices and fold into the mixture.

3. Transfer into an appropriate bowl. Cover.

CCP-Hold refrigerated at internal temperature of 40°F. or below for service.

RECIPE NOTESYield, weight: 18 pounds, 2 2/3 ounces

Crediting: One portion provides ½ cup vegetable

NUTRITION FACTS PER SERVING (0.5CUP)Calories: 14 kcal | Sodium: 44 mg | Carbohydrates: 3 g | Fiber: 1.5 g | Protein: 0.5 g | Vitamin A: 501 % | Vitamin C: 5.5 % | Calcium: 34 % | Iron: 0.5 %


32https://healthyschoolrecipes.com/recipes/cool-spicy-cucumber-salad/ 1/1

Generated on: 5/10/2021 1:17:31 PM


Recipe Name: Cool and Spicy Cucumber Salad Servings per Recipe: 100Recipe Number: Serving Size: 1/2 cup


Vegetables Additional Vegetables 1/8 cup

Vegetables Dark Green Vegetables 0 cup

Vegetables Red/Orange Vegetables 0 cup

Vegetables Other Vegetables 3/8 cup

1/2 cup provides 1/2 cup total vegetable ( 1/8 cup additional vegetable, 3/8 cup other vegetable )

Please note that:


green vegetable)






Page 1 33

Generated on: 5/10/2021 1:17:31 PM

Dark Green Vegetables


Purchase Unit, EP





Cilantro, fresh, Coriander Pound 73.001/4 cup trimmed chopped vegetable (credits as 1/8 cup in NSLP/SBP and CACFP)

1 lb AP = 0.84 lb (about 18- 1/4 cups) trimmed, chopped, ready-to-serve cilantro

0.0411 0.8400 0.0489



Purchase Unit, EP





Tomatoes, fresh, Whole, All sizes Pound 7.60 1/4 cup diced vegetable 1 lb AP = 0.87 lb ready-to- serve raw diced tomatoes 5.2500 0.8700 6.0344

Other Vegetables


Purchase Unit, EP





Cucumbers, fresh, Whole, Unpared Pound 12.40 1/4 cup unpared, sliced vegetable 12.0000 0.0000 12.0000

Onions, green, fresh, Whole Pound 13.80 1/4 cup cooked with tops 1 lb AP = 0.83 lb ready-to- serve, raw onions with tops 1.8800 0.8300 2.2650

Page 2 34

4/27/2021 Melon Mint Salad - Healthy School Recipes

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MELON MINT SALADSERVINGS: 50 SERVINGS CALORIES: 81.3 KCAL

Fresh watermelon, honeydew and cantaloupe are tossed together to create a juice and colorful fruit salad! Honey adds a little sweetness to this salad while mint leaves add a touch of flavor that will make this dish stand out!

INGREDIENTS INSTRUCTIONS1/4 cup 1/2 teaspoon Honey

1/4 cup 1/2 teaspoon Lemon juice, raw

8 pounds 6 ounces Watermelon, raw Yield included

8 pounds 6 ounces Melons, honeydew, raw Yield included

8 pounds 6 ounces Melons, cantaloupe, raw Yield included

1 cup 1/2 tablespoon Mint leaves, fresh

1. In a small bowl, combine honey and lemon juice. Stir well and set aside.

2. Wash outside of each melon.

3. Cutaway melon rinds and cut into 1” cubes.

4. In a large bowl, combine watermelon, honeydew melon, and cantaloupe. Pour honey and lemon mixture over melon and mix lightly to combine.

5. Sprinkle mint over melon mixture and mix lightly to combine.

6. Spread mixture into a shallow pan. Cover and refrigerate until ready to use.

7. Cool to 41°F or lower within 4 hours.

8. Hold for cold service at 41° or lower.

9. Portion with No. 6 scoop (5/8 cup) or 6 oz spoodle.

RECIPE NOTESYield: Cantaloupe, whole 1 lb = .47 lb peeled and cut Honeydew melon, whole 1 lb = .46 lb peeled and cut Watermelon, whole 1lb = .61 lb peeled and cut

Crediting: 5/8 cup fruit

NUTRITION FACTS PER SERVING (5OUNCES)Calories: 81.3 kcal | Fat: 0.4 g | Saturated fat: 0.08 g | Sodium: 26.6 mg | Carbohydrates: 20.3 g | Fiber: 1.6 g | Sugar: 18.3 g | Protein: 1.5 g


35https://healthyschoolrecipes.com/recipes/melon-mint-salad/ 1/1

Fruit 5/8 cup

Generated on: 5/10/2021 1:15:14 PM


Recipe Name: Melon Mint Salad Servings per Recipe: 50Recipe Number: Serving Size: 5/8 cup


5/8 cup provides 5/8 cup fruit

Please note that:


green vegetable)






Page 1 36

Generated on: 5/10/2021 1:15:14 PM

Fruit


Purchase Unit, EP





Cantaloupe, fresh, Whole, 18 Count (5-inch diameter, about 30 oz) Pound 5.73 1/4 cup cubed or diced

fruit

1 lb AP = 0.47 lb (about 1- 3/8 cups) ready-to-serve raw melon, 1 melon = about 14 oz EP; 1/4 cup cubed or diced fruit = about 1/10 medium melon

8.3750 0.0000 8.3750

Honeydew Melon, fresh, Whole Pound 4.90 1/4 cup fruit cubes1 lb AP = 0.46 lb (about 1- 1/8 cups) ready-to-serve melon cubes

8.3750 0.0000 8.3750

Watermelon, fresh, Whole Pound 6.10 1/4 cup diced fruit without rind

1 lb AP = 0.61 lb (about 1- 1/2 cups) ready-to-serve raw, 1/2-inch diced watermelon without rind

8.3750 0.0000 8.3750

Page 2 37

HANDOUTS

38

Call to Action: Help create awareness of the numerous health and educational benefits of school breakfast and encourage children to participate in the school breakfast

Reach of School Breakfast

84%* 85%*

85%*

84%* 82%*

Breakfast & Brain Activation

Looking at the Science

A systematic review of 45 breakfast studies8 showed that:Students who eat breakfast have positive outcomes, such asImproved math & memory Better satiety, and Increased attention in class.

Nutritionally vulnerable children demonstrated the most substantial outcomes on theirVerbal skills, Memorization, and Matching tests.

School Breakfast Matters

39

School breakfast participation has doubled in just 20 years. By 2019, nearly 15 million children participated in school breakfast every day and 85% of them qualified for free or reduced price meals. One in seven children in the U.S. is food insecure1 with much higher rates projected due to COVID-19. School breakfast reaches children who are most at-risk for food insecurity,2 providing them vital nutrition to support mood, attention, and cognition.3

Daily Participation in School Breakfast2

(Millions of Students)

11.714.0

14.8

7.6

2000

9.4

2005

2010 2015 2019

Significantly higher brain activation is observed in the pre-frontal cortex when a nutritionally balanced breakfast is consumed. This area of the brain is involved in the controlof emotion, mood, expectations,

*Percent of students who receive free or reduced price breakfast

Breakfast is linked with numerous health and educational benefits — including improved academic performance, increased school attendance, more focused classroom behavior, and better dietary intake.4-7

behavior, reward, decision- making, and cognition.9-10

Thus, a child who is fed anutritious breakfast is likely to be more calm, focused, organized, thoughtful and ready to learn.

©2021 National Dairy Council®

References:1 Coleman-Jensen, Alisha, Matthew P. Rabbitt, Christian A. Gregory, and Anita Singh. 2019. Household Food Security in the United States in 2018, ERR-270,U.S. Department of Agriculture, Economic Research Service.

2 USDA, FNS. School Breakfast Program: Participation and Meals Served. Accessed December 1, 2020.3 Research Brief: Breakfast for Learning. FRAC. October 2016..4 Anzman-Frasca S, Djang HC, Halmo MM, et al. Estimating impacts of a breakfast in the classroom program on school outcomes . JAMA Pediatrics. 2015;169(1):71-77.

5 Au LE, Gurzo K, Gosliner W, et al. Eating school meals daily is associated with healthier dietary intakes: The Healthy Communities Study. Journal of the Academy of Nutrition and Dietetics. 2018;118(8):P1474-P1481.E1.

6 School meals are a back-to-school essential for students. FRAC ResearchWIRE. Summer 2019:1-4.7 Sampasa-Kanyinga H, Hamilton HA. Eating breakfast regularly is related to higher school connectedness and academic performance in Canadian middle- and high-school students. Public Health. 2017;145:120-123.

8 Hoyland A, Dye L, Lawton CL. A systematic review of the effect of breakfast on the cognitive performance of children and adolescents . Nutr Res Rev. 2009 Dec;22(2):220-43.

9 Akitsuki Y, Nakawaga S, Sugiura M, Kawashima R. Nutritional Quality of Breakfast Affects Cognitive Function: An fMRI Study . Neuroscience & Medicine, 2011; 2: 92-19

10 Tataranni PA, Ois Gauthier J-F, Chen K, Uecker A, Bandy D, Salbe AD, Pratley RE, Lawson M, Reiman EM, Ravussin E. Neuroanatomical correlates of hunger and satiation in humans using positron emission tomography. Proc. Natl. Acad. Sci. 1999; 96: 4569–4574.

40

Children who participate in school meals come closer to meeting dietary recommendations than non-participants.

Healthy Eating Patterns & Physical Activity

School Meals are a Vital Resource

82

5071

58

School Meals are Healthy Meals

41

A large body of evidence shows that healthy eating patterns, along with regular physical activity, can help children and adults achieve and maintain good health and reduce the risk of chronic disease throughout all stages of life.1

A measure of diet quality by age group indicates that average American diets do not conform to the recommendations of the Dietary Guidelines for Americans.2

The healthy eating index (HEI) is a measure of diet quality used to assess how well a set of foods aligns with key recommendations of the Dietary Guidelines for Americans (on a scale from 0-100). The diet quality for children has improved over the years but children are still falling short of dietary recommendations.

HEI Scores for Children Ages 2-17 based on National Health and Nutrition Examination Study data2, 4-7

Children can come closer to meeting the dietary recommendations by participating in school meals. Between the 2009-2010 and 2014-2015 school year, the HEI score of school meals increased significantly3. The nutritional quality of school meals and their consistency with the Dietary Guidelines for Americans makes them a vital resource for our nation’s children.

HEI Scores for School Meals3

Breakfast Lunch

+42% +41%

2005-2006 200

7-2008

2009-2010

2011-2012

2015-2016

2009-2010

2014-2015

2009-2010

2014-2015

An evaluation of U.S. research studies from 2010- 2015 found that the nutrient content of elementary, middle and preschool packed lunches brought from home contained more calories, fat, saturated fat, desserts and sugar sweetened beverages than school lunches.8 ©2021 National Dairy Council®

Call to Action: Help create awareness of the nutritional quality of school meals and encourage students to participate in school nutrition

49

53

52

54

55

References:1 U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2020-2025 Dietary Guidelines for Americans. 9th Edition. December 2020. Available at DieteraryGuidelines.gov.

2 Average Healthy Eating Index-2015 Scores for Americans by Age Group, WWEIA/NHANES 2015-2016. Data source: National Center for Health Statistics, What We Eat in America/National Health and Nutrition Examination Survey, 2015-2016. Healthy Eating Index-2015 Scores—U.S. Department of Agriculture, Center for Nutrition Policy and Promotion

3 Gearan EC, Fox MK. Updated Nutrition Standards Have Significantly Improved the Nutritional Quality of School Lunches and Breakfasts . J Acad Nutr Diet. 2020 Mar;120(3):363-370.

4 HEI-2010 Total and Component Scores for Children, Adults, and Older Adults, During 2005-2006 . Data source: National Health and Nutrition Examination Survey, 2005-2006

5 HEI-2010 Total and Component Scores for Children, Adults, and Older Adults During 2007-2008 . Data source: National Health and Nutrition Examination Survey, 2007-2008



8 Minaya S, Rainville AJ. How Nutritious are Children’s Packed School Lunches? A Comparison of Lunches Brought from Home and School Lunches. The Journal of Child Nutrition & Management, Fall 2016; 40, 2.

42

Call to Action: Help create awareness of the important role school meals play in improving student health and learning.

Schools Meals Support Student Health & Learning

30million

74%

15million

85%

Looking at the Science

School Nutrition is a Crucial Component of the Whole Child Approach to Education

43

The Whole School, Whole Community, Whole Child, or WSCC model, is a framework for addressing health in schools. It illustrates the many ways that home, school, and community must interact to contribute to each child’s success. One of the 10 components of the WSCC model is Nutrition Environment & Services, in which school meals are central to improving student health and learning.1

Health Education

Physical

Family Engagement Children who

Nutrition Environment & Services

Optimal brain development and function require complete, high-quality nutrition.2,3 Across the U.S., school nutrition professionals provide millions of meals daily to support the

Employee

participate in school meals come closerto meeting dietaryHealth

health and learning of students, especially those who are Wellness recommenda Services

most at-risk for poor health, social or cognitive problems.School Lunch:4

students participate in school lunch every day

Physical Environment

tions thannon-participants.

Counseling, Psychological, & Social Services

Social & Emotional Climate

School Breakfast:4

of students participating receive free or reduced priced meals

students participate in school breakfast every day

of students participating receive free or reduced priced meals

Numerous studies have linked the benefits of nutrition for growing children and adolescents, not just for physical health, but also for behavioral health, cognitive performance and academic achievement. Food insecurity and malnutrition correlate closely with social- emotional and academic problems. The integration ofa healthy diet, physically active lifestyle, and adequate sleep may provide optimal circumstances for brain development and learning.5

School nutrition services are a vital part of the foundation on which a child flourishes. Schools provide meals that meet the federal nutrition standards for the National School Lunch and Breakfast Programs and can accommodate the health and nutrition needs of all students. ©2021 National Dairy Council®

Education Commu

4

References:1 Centers for Disease Control and Prevention (CDC) and Association for Supervision and Curriculum (ASCD): Whole School, Whole Community, Whole Child (WSCC)

2 Bourre JM. Effects of nutrients (in food) on the structure and function of the nervous system: update on dietary requirements for brain. Part I: micronutrients. Nutr Health Aging. 2006 Sep-Oct;10(5):377-85.

3 Georgieff MK, Ramel SE, Cusick SE. Nutritional influences on brain development. Acta Paediatr 2018; 107:1310-13214 USDA, Food and Nutrition Service. Program Information Report (Keydata). U.S. Summary, FY 2019.5 Naveed S, Lakka T, Haapala EA. An Overview on the Associations between Health Behaviors and Brain Health in Children and Adolescents with Special Reference to Diet Quality. Int J Environ Res Public Health, 2020; 17:953

4

•

• 20 11 • 2012

All Mill<Chocola te ('11 )/ Skim {'11 )1% Milk

284255300

25020015010050

Milk Selection

EnrollmentADP

20112012

203218

Meal Participation381 380400

350300250200150

Orc•gou Dq,arlJ11rnl ol' F du c:a l.ion Sel.1001 :--111J·it ion Program

The Facts About Chocolate Milk (

Nlil.k, fl, a ·orcd or 110 is a good 80ll n·c of i 1nporta.11 t II utr i c1 11t s . ro pa rti eu l.,u , Lt contains signif ica nta,monnts or 1 or tJrn 4 Nutrients ot ( bnct•r n t,h11,t USD A has &t i c! k i<ls a re Ill.Ost atr i s l, of 111i s s i11 (

The faJr f l' <' C chocola.to milk sorrnd

i II Oregon schools is ma cl<' s pcciJica11 y for scl1 ools ( l' able 1).

• It Las just 40 cal ori cs more tliau fa t. free \\'bi te milk

• I lrns 20 caJorfrs morP flrnn 1°1, whikmi lk

• It confains fem-•r suga rs cha,n ,rnequ.im lent ,lfilou ot oJ ora.nge j uice .

• It, eonta j_ns the same. uu t rioots as \\'hLtl'mi lk i nd udi ug protein, potassi nm ,c;1lci um , am,l ·i tami n D.

Table 1: Nutrition Facts - N utr ients of Concern are highlighted in yellow

Prior to tho 2011-12 School- Year, E ugen(' SehooI Dist r i rt 4J, i n O rego11, drcided to cnt

chocolak milk from tho mt•1tu . Xu t ri ti on st, tl'f' lllPc\Hlll'('(l thp i mpa,t·t2

• O,·ornJ L milk . elcctiou deerease(l by L0. 2°,,_ ( Fig11 re l).

• An ecdotal evLd once sbo,rs tl1 a t return ed a ttd d is e:m lC'<l n1ilk ro: e sigtt i l"ica ut l y. ( not shm rn).

◆ Em ol l mcu t <lccl i nccl 0.4\ Lmt lt tt wh par ti<' i pa tio n d ropped G. 8 ".. (Fi gn w 2).

li'igm c 1: Arnragc- Dail,r JfiJJ., 'clcd io n F'ig11 re 2: E m oll 11 w11I a 11d h, er,,ge D: Li l y L1uw l1 P a1" t,ici pa li o11

1 U.S. Oepartment of Agricu ltur e/U.S. Depar tment of Heal th and Human Services. Dietary Guidelin es for Am erican s 2010. 2010. www.dietar yguidelin es. gov ' B.E. N. Cen ter - Co rnell Universi ty. Su mmary of Findings Related to Milk Selecti on in Eug ene School District. 2012. sm art erlunchrooms .o r g

FF Cho colateMilk

1% LowfatWhite Milk

FF WhiteMilk

100% PureOrange Juice

Beverage Quantity 8oz 8oz 8oz 8ozCalories 130 110 90 120Calor ies from Fat 0 20 0 0rrotal Fat 0 4% 0 0Cholesterol 2% 4% 1% 0Sodium 9% 5% 5% 0Potassiu m 12% 12% 12% 14%rrot al Carbohydrat es

8% 4% 4% 8%

Sugars 22g 12g 12g 26gProtein 8g 9g 9g 0M tamin A 10% 10% 10% 0%Vitamin C 2% 2% 2% 140%Calcium 30% 30% 30% 0%Ir on 2% 0% 0% 0%Vitamin D 25% 25% 25% 0%

What container to use?Use clear containers to show off the fruits and veggies: pitchers, dispensers with a spigot for serving, glass jars or bowls with a ladle.Caution - Plastic containers can be damaged by exposure to citrus.Try:

using glass containers for citrus.

removing citrus slices from plastic containers after 1 hour.Do not leave citrus-infused water in a plasticdispenser overnight.

r

How much to make?

1 gallon = 4 quarts = 16 cups (1- cup servings) =64 tasting-size servings (¼ cup each)

2 1/2 gallons = 10 quarts = 40 cups (1- cup servings) =

160 tasting-size servings (¼ cup each)

What about ice? If you want to keep the water very cold, make the recipe using the amounts of water given, keep it refrigerated, then add ice just before serving.

Keep it safe! Clean hands, surfaces, utensils, and beverage dispensers/containers. Wash all fresh fruits, veggies and herbs by scrubbing or rubbing gently under cool running water. Do not mix batches. Use up the first batch; clean thecontainer; make a fresh batch. Keep water cold after fruits or veggies are added. Make an amount you can use within 2 to 3 days.

Easy Flavored Water for GroupsThis material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon Safe Net at 211. USDA is an equal opportunity provider and employer.2018 Oregon State University Extension Service prohibits discrimination in all its programs, services, activities, and materials on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.) Oregon State University, Oregon State University Extension Service is an Equal Opportunity Provider and Employer.

Share on:46

Flavored Water RecipesKeep it simple with one option, or mix flavors

together.

Flavors Ingredients Preparation1 Gallon Water 2 ½ Gallons Water

Cucumber ½ cucumber 4 to 5 cucumbers Slice crosswise into thin slices. Leave skin on for color.

Citrus - Lemons Oranges, Limes, Grapefruit

2 small or 1 large 4 to 5 small or 2 large

Slice thinly in whole circles or quarter wedges. Leave skin on for added color and flavor.

Herb - Mint, Basil, Rosemary

10 small leaves or a small sprig

20 to 25 small leavesor 2 to 3 small sprigs

Tear or crush the leaves to release the flavor.

Apple Cinnamon

2 apples and 2 cinnamon sticks

4 to 5 apples and4 to 5 cinnamon sticks

Slice the apple into thin wedges or circles. Core can be left or removed. Leave the skin on for color.

Strawberry Kiwi

12 to 16 strawberries (about 1 pint) and2 kiwi

30 to 40 strawberries (about 2 ½ pints)and 5 kiwi

Peel the kiwi. Slice both fruits into thin slices.

Preparation Tips:1. To save refrigerator space and make the water easier to transport, you can prepare the recipe using half the recommended amount of water. Refrigerate. Add the remaining cold water (and ice, if desired) just prior to serving.2.Trim away any damaged or bruised areas on produce before adding to water.3. Mash the fruit to release the most flavor. Caution: seeds or mashed fruit can clog water dispenser spigots.4. Refrigerate for several hours or overnight to allow the most flavoring. Read the other side for more notes on citrus and plastic containers.5. Produce from the water can be used as garnish in drinking cups. 6.Water will last up to 3 days in the refrigerator.

Go to FoodHero.org

for more easy, tasty

drink recipes

47

4•

_ Vegetables &Suggested Accompanying Herbs and Spice

Chervil, Dill, Tarragon, Curry, Mustard, White PepperBeets Basil, Caraway, Fennel Seeds, Horseradish, Tarragon, Allspice, Coriander1 Ginger

Broccoli Caraway, Dill, Mint, Oregano, Curry, GingerBrussels Sprouts Basil1 Borage1 Caraway1 Dill1 Parsley1 Mustard1 Nutmeg, Paprika

Cabbage* Caraway, Dill, Fennel Seeds, Mint1 Savory, Thyme, Coriander, Curry1 GingerCarrots Basil, Chervil, Fennel Green1 Parsley, Thyme, Coriander, Ginger, Mace

Cauliflower Basil, Cara wy1 Dill, Fennel Seeds1 Thyme1 Curry1 Nutmeg, PaprikaCeleriac Basil1 Dill, Fennel Seeds, Marjoram, Thyme, Allspice, Coriander, Nutmeg, Paprika

Celery Basil1 Chervil, Dill, Lovage1 Parsley1 Curry, PaprikaChicories* Basil, Dill, Fennel Green, Marjoram, Thyme, Parsley, Ginger, NutmegCucumber Basil, Borage, Dill, Mint, Parsley, Tarragon, Allspice, Coriander, Mustard

Green Beans Basil, Chives, Dill, Lovage, Oregano, Rosemary, SavoryEggplant Basil, Oregano, Parsley, Rosemary, Savory, Thyme, Curry, Pepper

Fennel Bulb Basil, Lovage, Parsley, Coriander, Nutmeg, PaprikaKale** Caraway, Dill, Marjoram, Tarragon, Thyme1 Allspice, Coriander, Nutmeg

Kohlrabi Basil1 Chervil, Chives, Dill, Fennel Seeds, Lovage1 Parsley, Allspice, Coriander1 MaceLeeks Caraway, Dill, Lovage1 Sage, Thyme, Mustard, Nutmeg, Paprika

Onions Anise Seed, Basil, Bay Leaf, Parsely, Thyme, Clove, Curry, PaprikaParsnips Chives, Fennel Seeds, Parsley, Thyme, Coriander

Peas Chervil, Chives, Dill, Mint, Parsley, Rosemary, Thyme, Curry, Nutmeg Peppers Basil, Lovage1 Oregano1 Parsley, Rosemary, Thyme, Curry, Ginger, Mustard Potatoes Chervil, Marjoram, Parsley1 Rosemary, Sage, Thyme1 Mace, Paprika, Pepper Pumpkin Celery Leaves, Chives, Onions, Sage, Thyme, Curry, GingerRadishes Basil1 Borage, Chives, Dill, Lavage, Mint, Parsley

Red Cabbage Basil, Bay Leaf, Caraway, Onions, Thyme, Clove, Ginger, NutmegRutabaga Basil, Borage1 Caraway, Dill, Marjoram, Parsley, Rosemary, Allspice, Mustard, Pepper

Spinach Basil, Chives, Dill, Lovage, Thyme, Allspice, NutmegSquash, summer** Basil, Chives, Dill, Marjoram, Onions, Oregano, Coriander, Pepper

Sqush, winter Celery Leaves, Marjoram, O nions, Parsley, Sage, Thyme, Allspice, Curry, GingerSunchokes Anise, Chervil, Chives, Dill, Fennel Seeds, Parsley, Sage, Coriander, Mace

Sweet Corn Basil1 Cilant ro1 Oregano 1 Parsley, Rosemary, Thyme1 Chili, MustardSweet Potatoes Leek, Sage, Thyme, Allspice, Chili, Ginger

Swiss Chard Lavage, Marjoram, Parsley, Savory, Allspice, Nutmeg, PaprikaTomatoes Basil, Cilantro, Dill, O regano1 Parsley, Rosemary, Curry, Paprika, Pepper

Turnips Basil1 Borage, Caraway, Dill, Marjoram, Parsley, Rosemary, Allspice, Mustard, Pepper

* Chicories include Endive, Escarole, and Radicchio. Also for Cho..i, N apa / Chinese Cabbage : and Salad Greens use Chicoir.es.

**7S1u1mmer Squash inc.ludes Zucchini; for Colards use Kale.

4

Tip for using Herbs and SpicesPurchasing and storingFresh herbs

◆ Can be purchased with the other fresh produce items◆ Refrigeration and loosely wrapping the bouquet of herbs in film wrap can extend the shelf life

Dried herb◆ Store dried herbs and spices in a cool, dry place in an airtight container• Dried herbs and spices retain their flavor for 6 months to 1 year

Purchasing practices for healthy school mealsCheck for the amount of sodium in purchased items

◆ Purchase garlic, onion, and celery powders instead of garlic, onion or celery salts which have more sodium

• Purchase seasoning mixes that do not contain monosodium glutamate (MSG) or where salt is not the primary ingredient

SpicesCulinary Principles

Include allspice, cardamom, cinnamon, cloves, garlic, mace, mustard, nutmeg, paprika, peppercorns, and red pepper

HerbsInclude anise seed, basil, bay leaves, caraway seed, celery seed, chives, cilantro, coriander, cumin, dill, fennel seed, marjoram, mint, oregano, parsley, poppy seed, rosemary, sage, savory, sesame seed1 tarragon, thyme, and tunneric.

Seasoning foodsInclude bell peppers- green, red, yellow, hot chili pepper such as jalapeno pepper,and many other varieties of pepperi carrots, celery, garlic, lean smoked meat, leek, onion, and shallot are examples of seasonings.

Additional seasoningsInclude juices: apple 1 lemon, lime, orange, pineapple; orange and lemon zest; meat basesi vegetable stock; olive oil; hot sauce; soy sauce; Worcestershire sauce; smoke flavor concentrate; and sesame seed oil.

• Use 1 to 3 herbs or spices in a recipe to enhance, not overpower,the flavor of the vegetable.• Coriander or Curry may be added before cooking, all other herbs and spices should be adde d after cooking.• Herbs and spices may be used a a salt substitute- with a little lemon to enhanc e, and with oil or unsalter butter.• Use Cilantro,- the green, pungenty herb of the Coriander plant- fresh in salads or sauces. Cook only with Coriander.• Repla ce Pepper with Allspice for warmth in cold weather.• Because letuce is "water filler" and neutral, it can be mixed with any herb or spice.• Garlic domin ates flavors- use little with vegetables. Let it grace meat or fish dishes.

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5

Kid’s Tasting SurveyMy Grade is:

For each question, one face.

1 Do you like the way this food looks?

Don’t like yet! Sort of… Like!

2 Do you like the way this food tastes?


3 Would you eat this food if it were served in your school cafeteria?

No! Maybe… Yes!

Funded in part by Oregon SNAP. USDA is an equal opportunity provider and employer.2019 Oregon State University, Oregon State University Extension Service is an Equal Opportunity Provider and Employer.

Kid’s Tasting SurveyMy Grade is:

For each question, one face.

1 Do you like the way this food looks?


2 Do you like the way this food tastes?


3 Would you eat this food if it were served in your school cafeteria?

No! Maybe… Yes!

Funded in part by Oregon SNAP. USDA is an equal opportunity provider and employer.2019 Oregon State University, Oregon State University Extension Service is an Equal Opportunity Provider and Employer.

5

Basics at a Glance

Volume Equivalentsfor Liquids60 drops = 1 tsp1 Tbsp = 3 tsp = 0.5 fl oz1/8 cup = 2 Tbsp = 1 fl oz1/4 cup = 4 Tbsp = 2 fl oz1/3 cup = 5 Tbsp + 1

tsp= 2.65 fl oz

3/8 cup = 6 Tbsp = 3 fl oz1/2 cup = 8 Tbsp = 4 fl oz5/8 cup = 10 Tbsp = 5 fl oz2/3 cup = 10 Tbsp + 2

tsp= 5.3 fl oz

3/4 cup = 12 Tbsp = 6 fl oz7/8 cup = 14 Tbsp = 7 fl oz1 cup = 16 Tbsp = 8 fl oz1/2 pint = 1 cup = 8 fl oz1 pint = 2 cups = 16 fl oz1 quart = 2 pt = 32 fl oz

Recipe Abbreviationsapprox. = approximatetsp or t = teaspoonTbsp or T = tablespoonc = cuppt = pintqt = quartgal = gallonwt = weightoz = ouncelb or # = pound (e.g., 3#)

g = gramkg = kilogramvol = volumemL = milliliterL = literfl oz = fluid ounceNo. or # = number (e.g., #3)

in. or " = inches (e.g., 12")

°F = degree Fahrenheit°C = degree Celsius or

centigrade

5

1 gallon = 4 qt = 128 f l oz

Equivalent Weights16 oz = 1 lb = 1.000 lb12 oz = 3/4 lb = 0.750 lb8 oz = 1/2 lb = 0.500 lb4 oz = 1/4 lb = 0.250 lb

1 oz = 1/1 6 lb = 0.063 lb

and semi-solids such as fruits and vegetables, and spoon touches the bottom of the pan when 5

Scoops (Dishers) Cooking or Serving SpoonsSize/No.1 Level Measure Color Code2

6 2/3 cup8 1/2 cup

10 3/8 cup12 1/3 cup16 1/4 cup20 3-1/3 Tbsp24 2-2/3 Tbsp30 2 Tbsp40 1-2/3 Tbsp50 3-3/4 tsp60 3-1/4 tsp70 2-3/4 tsp

100 2 tsp 1 Scoops are left or right hand or squeeze-type that can be used for both hands. Number on the scoop indicates how many level scoopfuls make one quart. For example, eight No. 8 scoops = 1 quart.

= 2 Use colored dots matching the brand-specificcolor coding of scoop sizes.

LadlesPortion Servers

Ladles and portion servers (measuring-serving spoons that are volume-standardized) are labeled "oz." "Fl oz" would be more accurate since they measure volume, not weight.

Use ladles for serving soups, stews, creamed dishes,

sauces, gravies, and other liquid products.

Use portion servers (solid or perforated) for portioning solids

Ladle fl oz

Appox. Measure Portion Server fl oz

1 oz 1/8 cup 1 oz2 oz 1/4 cup 2 oz3 oz 3/8 cup 3 oz4 oz 1/2 cup 4 oz6 oz 3/4 cup 6 oz8 oz 1 cup 8 oz

12 oz 1- 1/2 cups —

and semi-solids such as fruits and vegetables, and spoon touches the bottom of the pan when 5

Slotted Spoons

Specialty Spoons

Spoons vary in length (11", 13", 15", 18", 21") for ease of use in cooking or serving. Spoons can have plastic handles that are heat-resistant. Level scoops, ladles, and portion servers provide more accurate portion control than serving spoons that are not volume-standardized measure.

A thumb notch on a server or spoon handle prevents the spoon from slipping into the pan and prevents hands from sliding into the food. Triple-edge (solid or perforated) spoons have a flat edge that increases the area where the

www.theicn.org 8 00-321-3 5

Customary Unit (fl oz) Metric Unit

1 cup (8 fl oz) = 236.59 mL

1 quart (32 fl oz) = 946.36 mL

1.5 quarts (48 fl oz) = 1.42 L

33.818 fl oz = 1.0 L

Fraction to Decimal Equivalents

Metric Equivalents by Weight

Pounds (lb) Kilograms (kg)

2.2 lb = 1 kg (1000 g)

Metric Equivalents by Volume

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the Institute of Child Nutrition at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government.The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer.In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.© 2019, Institute of Child Nutrition, The University of Mississippi, School of Applied SciencesExcept as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold.The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these

images.For more information, please contact [email protected]. 03/29/2019

1/8 = 0.1251/4 = 0.2501/3 = 0.3333/8 = 0.3751/2 = 0.5005/8 = 0.6252/3 = 0.6663/4 = 0.750

7/8 = 0.875

Customary Unit(avoirdupois)

Metric Unit

Ounces (oz) Grams (g)1 oz = 28.35 g4 oz = 113.4 g8 oz = 226.8 g

16 oz = 453.6 g

Pounds (lb) Grams (g)1 lb = 453.6 g

2 lb = 907.2 g

5

Steamtable Pan CapacityPan Size Approx.

CapacityServing

SizeLadle (fl oz)

Scoop #

Approx. # Servings

12" x 20" x 2-1/2" 2 gal 1/2 cup 3/8 cup 1/3 cup 1/4 cup

4 oz3 oz2.65 oz 2 oz

8101216

648096

128

12" x 20" x 4" 3-1/2 gal 1/2 cup 3/8 cup 1/3 cup 1/4 cup


8101216

112135168224

12" x 20" x 6" 5 gal 1/2 cup 3/8 cup 1/3 cup 1/4 cup


8101216

160200240320

Approximate Dimensions of Serving Sizes from Different Pan Sizes

Cutting Diagrams for PortioningFor 50 servings cut 5 x 10

5

For 100 servings cut 10 x 10

Other Pan Sizes

1/1

20-3/4" x 12-3/4"

2/3

13-7/8" x 12-3/4"

1/2

10-3/8" x 12-3/4"

2/4

20-3/4" x 6-7/16"

1/3

6-7/8" x 12-3/4"

1/4

6-3/8" x 10-3/8"

1/6

6-7/8" x 6-1/4"

1/9

6-7/8" x 4-1/4"

Pan Approx. Size No. and Approx. Size Servings per Pan

Baking or steamtable

Sheet or

12" x 20" x 2-1/2"

18" x 26" x 1"

25 50 1002" x 3-3/4"

3-1/4" x 5"

2" x 2"

3-1/4" x 2-1/2"

– – – – –

1-3/4" x 2-1/2"

5

10

10For 25 servings cut 5

x 5

5

5

10For 48 servings cut 3 x 8 then diagonally

3

8

Steamtable or counter pans are available in various sizes. Smaller size pans may require the use of an adapter bar.

5

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of AgricultureOffice of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SWWashington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or

(3) email: [email protected].

This institution is an equal opportunity provider.

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