Eating Right When Money Is Tight Using. Created and Presented by the Commodity Nutrition Work Group

Transcription

1 Eating Right When Money Is Tight Using Created and Presented by the Commodity Nutrition Work Group

2 USDA Foods Co-Presiders: Janet Tenney, MS, RD Nutritionist, Agricultural Marketing Service Chair, Commodity Nutrition Working Group (CNWG) Jean Harris, PhD American Commodity Distribution Association CNWG SNA ANC Education Committee Member

3 USDA Foods Panel Linda Stoll, MPH Executive Director, Food Services, Jeffco Co. Public Schools, Golden, CO Carol Berg Sloan, RD Nutrition Consultant California Walnut Board and Commission Laura Walter, MPH, RD Supervisor, Schools & Institutions Food Distribution Division Food and Nutrition Service Danielle Hollar, PhD, MS, MHA Research Advisor Texas A&M University

4 USDA Foods

5 Session Objective: Participants will learn about nutrient dense economical USDA Foods and how to creatively use them in menu planning.

6 In this session Economical Nutrient Dense Center-of-the-Plate USDA Foods Sample Recipes Cost and Nutrient Analysis Marketing Resources

7 USDA Foods Economical & Nutrient Dense Beans, canned or dry Poultry Eggs Whole grain products Bonus foods

8 Foods Available List

9 USDA Foods Let s look at the recipes we found that maximize the use of USDA Foods

10 Recipe #1 Baked Chicken Parmesan & Pasta

11 Recipe #2 Mini Chicken Fajita Burritos

12 Cost & Nutrient Analysis Commercial vs. USDA Foods

13 Cost Analysis -#1 Ingredient Rotini, dry Whole Grain Chicken, diced, cooked 100 svg Commercial Price/ingredient USDA Food Value/ingredient + dist costs 20 lbs $34.53 $ lbs $81.80 $41.05 Tomatoes, canned, diced 2 #10 $7.98 $7.41 Tomato sauce, canned 2 #10 $6.73 $5.55 LMPS Mozzarella Cheese Parmesan Cheese 5 lb $12.04 $ cups $1.88 $1.88 Total $ $76.45 Cost per entrée $1.45 $0.76 Over 50% cost savings!

14 Nutrient Analysis #1 Nutrients/Serving Commercial w/usda Foods Calories Protein 42g 42g Carbohydrate 65g 76g Total Fat 13g 7g Saturated Fat 4g 3.5g Cholesterol 60mg 65mg Vitamin A 15% 20% Vitamin C 20% 25% Iron 20% 20% Calcium mg mg Sodium 920mg 312 mg Dietary Fiber 14g 9g Almost 50% fat reduction & Over 65% sodium reduction!

15 Recipe #2 Mini Chicken Fajita Burritos

16 Cost Analysis #2 Ingredient Rice, brown, dry 100 svg Commercial Price/ingredient USDA Food Value/ingredient + dist costs 10.6 lbs $4.52 $4.08 Corn, Liq Pack, canned lbs $11.79 $8.19 Tomatoes, canned, diced 2 #10 $8.60 $7.41 Pinto Beans, canned 2 #10 $7.92 $5.26 Mini whole wheat tortillas 5 lb $19.86 $19.86 Chicken, Fajita strips, thawed 12.5 lbs $75.56 $27.37 Reduced Fat Cheddar Spices 1.5 lbs $3.55 $ 2.98 various $2.73 $2.73 Total $ $77.88 Cost per entrée $1.35 $0.78 Over 42% cost savings!

17 Nutrient Analysis #2 Nutrients/Serving Commercial w/usda Foods Calories Protein 30 g g Carbohydrate 70 g 68.5 g Total Fat 10 g 9.5 g Saturated Fat 2.8 g 2.3 g Cholesterol 52 mg 52 mg Vitamin A 88.9 RE RE Vitamin C 7.38 mg 9.04 mg Iron 3.56 mg 3.73 mg Calcium mg mg Sodium mg mg Dietary Fiber 7.76 g 9.3 g Over 65% sodium reduction!

18 USDA Foods Bonus Recipe: Zesty Walnut Hummus

19 Cost Analysis -Bonus Ingredient 100 svg Commercial Price/ingredient USDA Food Value/ingredient + dist costs Garbanzo Beans 3 #10 $14.76 $9.94 Whole Walnuts Italian Dressing Spices 2.6 lbs $5.60 $ ½ qt $4.10 $4.10 Varies $0.75 $0.75 Pita bread/tortillas 100 $19.86 $19.86 Total $45.07 $37.15 Cost per entrée $ 0.45 $ 0.45 $ 0.37 Over 17% savings!

20 Nutrient Analysis -Bonus Nutrients/Serving Commercial w/usda Foods Calories Protein 7 g 7 g Carbohydrate 20 g 20 g Total Fat 8 g 8 g Saturated Fat.5 g.5 g Cholesterol 10 mg 10 mg Vitamin A 1 % 1 % Vitamin C 0 % 0 % Iron 7 % 7 % Calcium 4 % 4 % Sodium 350 mg 112 mg Dietary Fiber 6 g 6 g Over 65% sodium reduction!

21 States Which Ordered Bonus Walnuts for SY 2010 AL IL NE OR AZ KY NH PA AR LA NJ RI CA MA NM TN CO MI NY TX CT MS NC VT FL MO OH VA ID MT OK WA WI

22 Analysis Necessary Takes time

23 Hope on the horizon

24 Hope on the horizon Combined with:

25 USDA Foods Marketing Ideas

26 BYOB Build Your Own Burrito Bar Linda R. Stoll, MPH Executive Director Food and Nutrition Services Jeffco Public Schools Golden, CO

27 Build Your Own Burrito * BYOB Choose your style: Flour Tortilla/Flat Bread; Ensalada; In a Bowl (with tortilla chips) Choose your Rice: Spanish Rice, Cilantro Lime Rice Choose your Meat/Beans: Ground Beef, Pulled Pork, Chicken Fajita, Refried Beans, Black Beans *Build Your Own Burrito Select a total of 3 from the meat and cheese $2.25 with or without milk Choose your Cheese: Cheddar, Mozzarella, Cheese Sauce Choose your Toppings: Salsa, Pico de Gallo, Sour Cream, Lettuce, Tomato

28 Build Your Own Burrito Bar

29 Building Your Burrito Bar

30 Gives Customer Choices

31 Social Marketing of Economical, Nutrient-dense USDA Foods Matters! Danielle Hollar, PhD, MS, MHA

32 Why does social marketing matter? 6 Public Elementary Schools 4, % 2.90% 0.40% 9.50% Hispanic White 4 Intervention 3,117 2 Control 1, % 50.90% Black Multi-racial School District of Osceola County 3,117 children 55% Hispanic 28% White 09% Black 08% Other School District of Osceola County 1,801 children 41% White 40% Hispanic 09% Black 10% Other 58.7% qualify for Free or Reduced Priced Meals in the United States Department of Agriculture (USDA) National School Lunch Program Percentages do not equal 100 in all cases due to rounding.

33 Study Years 1 & 2: Design Year 1: Year 2: Dietary Interventions Only Dietary Interventions + Social Marketing of Nutrient-rich Foods to Children Parents School Staff Community

34 Study Years 1 & 2: BMI Percentile Change Year 1: Change in BMI Percentiles by Intervention Status Year 2: Change in BMI Percentiles by Intervention Status Change in BMI Percentile Fall 2004 to Spring 2005 Change in BMI Percentile Fall 2005 to Spring 2006* *p= th American Heart Association (AHA) Annual Conference on Cardiovascular Disease Epidemiology and Prevention Feb 28 - Mar 3, 2007

35 Diastolic Blood Pressure Results Diastolic Blood Pressure, Female Diastolic Blood Pressure, Male Fall 2004 Spring 2005 Fall 2005 Spring Fall 2004 Spring 2005 Fall 2005 Spring 2006 Intervention (4 schools) Control (1 school) Intervention (4 schools) Control (1 school) 57 th Annual Meeting of the American College of Cardiology, 2008

36 Study Year 1 & 2: Academic Improvement Academic Test Score FCAT-Math Treatment (# of Schools) Intervention (4 schools) (59.26) (51.25) Control (1 school) (53.82) (60.91) P-value (Fall 04- Spring 06) FCAT-Reading Intervention (4 schools) (59.76) (57.70) Control (1 school) (65.72) (55.77) Annual Scientific Meeting of The Obesity Society

37 Fun *and* Informative Messaging: Children or dried/canned beans, or whole grain pasta, or bonus foods, or!

38 USDA Foods Questions?

39 SNA ANC 2009 USDA Food Sessions Monday, June 29, 2009 Noon 1:00 PM USDA Foods 101 1:15 2:15 PM Make PAL Your Friend Tuesday, June 30, :15 3:15 PM Manage Commodity Inventory to Reduce Costs 3:30 4:30 PM Commodity Processing 101 Wednesday, July 1, :30 9:30 AM New USDA Food Ordering Program Launch: WBSCM 2:15 3:15 PM Eat Right When Money is Tight Using USDA Foods Thursday, July 2, :15 2:15 PM State Commodity Distribution Models

40 Acknowledgements ALL THE CN PROFESSIONALS THAT SUBMITTED RECIPES! & Lindsay Hancock, R&D Nutritionist Jeffco Public Schools Food Service Department Sheryl Thompson, Quality Foods, Culpepper, VA Sheldon Gordon, MS, RD ~ FNS/FDD Akua White, MS, RD ~ FNS/FDD Franciel Dawes, FNS/FDD Nutritionist Intern Tim Vasquez, MS, RD ~ FNS/CND

41 Useful Links: Commodity Food Network: Meal Talk center=14&tax_subject=224 SNA Supply Chain Toolkit (members only site) Recipient Agency Processing Handbook Handbook ACDA ANC 2009.pdf

42 Commodity Nutrition Work Group The Commodity Nutrition Work Group (CNWG) is an independent project of the USDA Foods Communication Initiative. It is a collaboration between the Agricultural Marketing Service and the Food Distribution Division of Food and Nutrition. This work group engages interested professionals in an ongoing dialog to continue to improve the nutrition of food offerings and explore new items that will meet our customer s needs. The CNWG is an open committee and includes Child Nutrition Professionals, State Agencies, Industry representatives and advocates, and USDA. We have several subcommittees and conduct regular conference calls. If you are interested in participating, please USDAFoods@fns.usda.gov