SOCORRO INDEPENDENT SCHOOL DISTRICT Summary Sheet Bakery Products RFP No E13102 Awarded: June 18, 2013 Expires: June 30, 2014 Company Name
|
|
- Margaret Hill
- 5 years ago
- Views:
Transcription
1 SOCORRO INDEPENDENT SCHOOL DISTRICT Summary Sheet Bakery s RFP No E13102 Awarded: June 18, 2013 Expires: June 30, 2014 Company SISD Vendor Number Company Contact Marco Castelo Address, City, State, Zip Weidner Rd - San Antonio TX Phone: Fax: mcastelo@bbumail.com Web Page BimboBakeriesusa.com Deviations Warranty Period Return Policy Delivery Monday Tuesday ThursdayFriday FREIGHT: The district requests that all deliveries be freight prepaid FOB destination with bid prices reflecting freight and delivery charges to locations within the District. Can you comply? Yes Awarded Vendor Page 1 of 5
2 Bakery s, RFP No E13102 Line Per Loaf $0.87 $14, Sara Lee oz Line Per Loaf $0.87 $95.70 Rainbo 68 24oz Line Per Bag $0.95 $ Rainbo oz Line Per Loaf $0.95 $57, Sara Lee oz Line 5 Line 6 55 Per Loaf $2.09 $ SunMaid oz Line 7 Bakery s on site delivery - Bread Fresh: whole grain rich; thick sliced; 14 slices per 1-1/2# loaf; 1.4 oz. minimum weight per slice. Not to exceed 2 grain contribution per slice. Must submit nutritional analysis to include zero trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Bread Fresh: white; sandwich style: 1-1/2# loaf; 28 grams or 1 oz minimum weight per slice. Must submit nutritional analysis to include zero trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Bread Goldfish: whole grain rich or whole wheat; sandwich style: 1-1/2 #loaf; 26 grams or 1 oz. minimum weight per slice. Must submit nutritional analysis to include trans fat information with bid.. Approvable : Private/Mfg. Label Bakery s on site delivery - Bread Fresh: 100% whole grain rich;gluten free; sandwich style; 1# 4 oz loaf ; 1.0 oz. minimum weight per slice. Must submit nutritional analysis to include zero trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Bread Fresh: enriched; raisin; 15 slices per 1# loaf; 26 grams or 1 oz. Minimum weight per slice. Must submit nutritional analysis to include zero trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Bagel Fresh: plain; sliced enriched; 2 oz. minimum weight to provide 2 servings of G/B; 12/pkg. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label 55 Per 1/2 Dozen $1.63 $89.65 Sara Lee ct Bakery s on site delivery - Bun Hamburger Fresh: gluten free; whole grain; pre-sliced; 4"; 2 oz. minimum weight; to provide 2 servings of G/B; 12/Pkg. Must submit nutritional analysis to include no trans fat information with bid. Approvable : Private/Mfg. Label Page 2 of 5
3 Bakery s, RFP No E Per Dozen $1.25 $103, Sara Lee ct Line 8 Line Per 8 Package $1.18 $32, $2.36 per 16ct; $1.18 per 12 ct Line 10 - Line 11 - No Bid Line 12 - No Bid Bakery s on site delivery - Bun Hot Dog Fresh: gluten free; whole grain rich; pre-sliced; 6" 2 oz. minimum weight per bun; to provide 2 servings of G/B; 8/Pkg. Must submit nutritional analysis to include trans fat information with bid. No trans fat. Approvable : Private/Mfg. Label Sara Lee ct Bakery s on site delivery - Bun Hot Dog Fresh: gluten free; white; pre-sliced; enriched; 6" 2 oz. minimum weight per bun; to provide 2 servings of G/B; 8/Pkg. Must submit nutritional analysis to include trans fat information with bid. No trans fat. Approvable : Private/Mfg. Label Bakery s on site delivery - Bun Hot Dog Fresh: Enriched pre-sliced; enriched; 6"; 1.5 oz. minimum weight per bun; to provide 2 servings of G/B; 8/Pkg. Must submit nutritional analysis to include trans fat information with bid. No trans fat. Approvable : Private/Mfg. Label Bakery s on site delivery - Foot long Bun Hot Dog Fresh whole grain rich or enriched pre-sliced; enriched; 6"; 1.5 oz. minimum weight per bun; to provide 1.5 servings of G/B; 8/Pkg. Must submit nutritional analysis to include trans fat information with bid. No trans fat. Approvable : Private/Mfg. Label Bakery s on site delivery - Croissant Fresh: sliced; enriched; Private/Mfg. Label. 4"; 2 oz. minimum weight to provide 1.5 servings of G/B; 6/pkg. Must submit nutritional analysis to include trans fat information with bid. No trans fat. Approvable : Private/Mfg. Label Page 3 of 5
4 Bakery s, RFP No E13102 Line 13 Line Per 1/2 Dozen $1.57 $1, Sara Lee ct Per Dozen $1.83 $30, Sara Lee ct Line Per Loaf $1.73 $95.15 Line Per Loaf $2.29 $ Line 17 - No Bid Line 18 - No Bid Bakery s on site delivery - English Muffin plain; sliced; Gluteen free; whole grain; 2 oz.minimum weight to provide 2 servings of G/B; 6/pkg. Must submit nutritional analysis to include trans fat information with bid. No trans fat. Approvable : Private/Mfg. Label Bakery s on site delivery - Roll Hoagie (Steak) Fresh: whole grain;pre-sliced; 2.0 oz. minimum weight; to provide 2 servings of G/B; any pack acceptable. Must submit nutritional analysis to include trans fat information with bid. No trans fat. Approvable : Private/Mfg. Label Bakery s on site delivery - Bread Rye Fresh: sliced; 1# loaf. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label EarthGrai n EarthGrai n oz Bakery s on site delivery - Bread Sour Dough Fresh: sliced; 1# loaf. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label oz Bakery s on site delivery - Donut Fresh: cake enriched; unglazed; 2 oz. minimum weight; to provide 1 serving of G/B; 12/pkg. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Donut Fresh: yeast raised; glazed; enriched; 2.2 oz. minimum weight; to provide 1 serving of G/B; 12/pkg. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label Page 4 of 5
5 Bakery s, RFP No E13102 Line 19 - No Bid Line 20 - Line 21 - No Bid No Bid Line 22 - No Bid No Bid Line 23 - Bakery s on site delivery - Bread Toasted: whole grain rich; sandwich style: 1-1/2# loaf; 26 grams or 1 oz minimum weight per slice. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Roll Dinner Fresh: whole grain rich; fully baked; 2-1/2" square; 2 oz. minimum weight; to provide 2 servings of G/B; any pack acceptable. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Roll Dinner Fresh: whole grain rich; fully baked; 2-1/2" square; 1 oz. minimum weight; to provide 2 servings of G/B; any pack acceptable. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label Bakery s on site delivery - Potato Bread Fresh: whole grain rich; fully baked; 2-1/2" square; 1 oz. minimum weight; to provide 1 servings of G/B; any pack acceptable. Must submit nutritional analysis to include trans fat information with bid. Approvable : Private/Mfg. Label Section II: Catalog Discount - Provide a percentage discount on any Bakery s not mentioned above. Catalog and/or price list must be included with submittal for proper consideration. Submittals without proper catalogs/price lists will not be considered for award. Alternate Specification Note to Buyer QTY UOM Percent Off Extended Mfgr Catalog/Price List/CD (Display) Page 5 of 5
Recommended Retail Price Effective from 22/01/2018
800g white bread 800g Half & Half 001 800g Medium White 50 10044 00003 9 250 800g Half & Half Medium 50 10044 00759 5 003 800g Toastie White 50 10044 00012 1 249 800g Half & Half Toastie 50 10044 00760
More informationPRESCRIBABLE GLUTEN-FREE FOOD LIST
PRESCRIBABLE GLUTEN-FREE FOOD LIST Every month you may select the equivalent of units from the following pages for your gluten free prescription. You may only order a maximum of 3 units from Section B.
More informationBID/RFP ADDENDUM. BID/RFP No.: BID/RFP TITLE: PHONE: (305) TDD PHONE: (305) Date: April 29, 2014 Addendum No. 1
The School Board of Miami-Dade County, Florida SCHOOL BOARD ADMINISTRATION BUILDING Bureau of Procurement and Materials Management 1450 N.E. 2 nd Avenue, Room 352 Miami, Fl. 33132 Direct All Inquiries
More informationSOURCE CITATION: 42 USC 1753(b)(3) and 1758(a)(4) and 7 CFR Parts 210 and 220
United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 DATE: April 26, 2012 MEMO CODE: SP 30-2012 SUBJECT: TO: Grain Requirements for the National
More informationm-neat Convenience Stores
Convenience Stores (i.e. Shoppettes) Data Collection / Instruction Guide These measures are designed to rate the nutrition environment of the convenience stores. The basic principle of these measures is
More informationm-neat DeCA (Commissary)
DeCA Commissary Data Collection / Instruction Guide These measures are designed to rate the nutrition environment of the commissary. The basic principle of these measures is to gather information on comparable
More informationEXHIBIT A: SCHOOL LUNCH AND BREAKFAST WHOLE GRAIN-RICH OUNCE EQUIVALENCY (OZ EQ) REQUIREMENTS FOR SCHOOL MEAL PROGRAMS 1, 2
EXHIIT : SCHOOL LUNCH ND REKFST WHOLE GRIN-RICH OUNCE EQUIVLENCY (OZ EQ) REQUIREMENTS FOR SCHOOL MEL PROGRMS 1, 2 GROUP OZ EQ FOR GROUP read type coating 1 oz eq = 22 gm or 0.8 oz read sticks (hard) 3/4
More information20ct 6 White Wheat Tortillas Product Code: 22530
Ingredients 20ct 6 White Wheat Tortillas Product Code: 22530 INGREDIENTS: WHOLE WHEAT FLOUR, WATER, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE,
More informationBuilding a Working Menu. Illinois State Board of Education-Nutrition and Wellness Division
Building a Working Menu Illinois State Board of Education-Nutrition and Wellness Division Building a Working Menu National School Lunch Program School Breakfast Program Agenda: Meal Pattern Requirements
More informationPrescribable products list February 2015
Prescribable products list February 2015 This lists products that are available on prescription. Availability can vary depending on the area that you live in so speak to your GP for advice on what you
More informationThe Grocery Excursion
Transparency/Blackline Master Grade 5 Day 38 Standard 5.NBT.7 The Grocery Excursion Name: Date: You are visiting your grandparents for one week and have been given $200 to purchase groceries for the three
More informationWE BAKE TO DIFFER E. Wiley Road Schaumburg, IL FAX: PH:
BUNS 50100 Hamburger Buns (Retail) TYPE: Hamburger SHAPE: Round SLICED: Yes NET WEIGHT: 12 oz. PACKAGE WIDTH: 8 PACKAGE DEPTH: 8 PACKAGE HEIGHT: 3 PACKAGE UPC: 078296147082 CASE DIMENSIONS: 17.55 x 15.87
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More informationGrain-Based Desserts in the Child and Adult Care Food Program. State Directors Child Nutrition Programs All States
Food and Nutrition Service Park Office Center DATE: June 30, 2017 MEMO CODE: CACFP 16-2017 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain-Based Desserts in the Child and Adult Care Food
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationSANDWICH SUB COMB-HAM+TURK+CHZ
SANDWICH SUB COMB-HAM+TURK+CHZ Nutrition Facts Serving Size: SERVINGS Serving per Container: 1 Amount Per Serving Calories: 311 Calories from Fat 95 % Daily Value² Total Fat 10.6g 16% Saturated Fat 3.3g
More informationFood Component: Grains & Whole Grain-Rich. Acknowledgement Statement. Objectives 11/2/2012 PREVIOUSLY RECORDED 1
PREVIOUSLY RECORDED Food Component: Grains & Whole Grain-Rich Healthy, Hungry Free Kids Act of 2010 New Meal Patterns Lunch SY 2012-2013 Acknowledgement Statement You understand and acknowledge that the
More informationFood Component: Grains & Whole Grain-Rich. Objectives. Objectives 4/20/2012. Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY
Food Component: Grains & Whole Grain-Rich Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY 2012-2013 Review the following: Objectives Current vs. New Requirements for the grain food component
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More informationCarb. Pepperoni Pizza g 6g 0g 570mg 35g 6g. Carb. BBQ Beef g 5g 0g 240mg 2g
January 4 8 Monday Calories Saturated Trans Sodium Sugar Pepperoni Pizza 350 130 15g 6g 0g 570mg 35g 6g Tuesday Calories Saturated Trans Sodium Sugar BBQ Beef 150 110 12g 5g 0g 240mg 2g Sandwich BBQ Sauce
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More informationPreferred Meal Systems, Inc. Product Specification Sheet. Item Name. Whole Wheat Bread. Brand: Preferred Meal Systems, Inc.
Item @wgwheat Whole Wheat Bread 1.00 (oz) 28.35 (g) 1.00 (oz) 28.35 (g) Consists of one 1oz slice of whole wheat bread 1.00 Dry Storage Whole Grain Ingredient suppliers and/or USDA 70.0 (KCAL) 3.7 (GM)
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More informationActivity 2 How Much Should I Eat?
Lesson 1 The Facts Activity 2 How Much Should I Eat? Student Objectives Students will 1. Identify the food groups represented in MyPlate. 2. Identify appropriate amounts to eat from each food group. 3.
More informationThis program is currently available from Toronto to Parry Sound/Huntsville and from London to Oshawa
This program is currently available from Toronto to Parry Sound/Huntsville and from London to Oshawa For more information: Email : northcountry@macgregors.com Phone: 1-800-268-5953 x261 100 g 280 20 g
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More informationUNIVERSITY OF CALIFORNIA
UNIVERSITY F CALIFRNIA Division of Agriculture and Natural Resources http://anrcatalog.ucdavis.edu Publication 8108 Learning from Labels Food labels can help you choose healthy foods for your child s lunch.
More informationHealthy Classroom Celebrations
Healthy Classroom Celebrations Making the case for healthy celebrations Classroom celebrations often include foods with Minimum Nutritional Value, such as cakes, chips, candy, pop or fruit drinks. Celebrations
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More informationTO BE RESCINDED 2
ACTION: Final DATE: 08/22/2016 9:11 AM TO BE RESCINDED 173-4-05.1 Methods for determining nutritional adequacy. The provider shall offer a menu to consumers that is nutritionally adequate as determined
More informationClean Label Preservation Techniques October 3, 2017
Clean Label Preservation Techniques October 3, 2017 Agenda A Case for Clean Label Clean Label Preservation Solutions for Tortillas Upgrade Biobake Enzymes 3 Taste & Nutrition A Case for Clean Label 4 Taste
More informationPlanned Menu Spreadsheet
Values Menu Name: Rigby High School Include Cost: No Site: All Sites Report Style: Detailed Tuesday - 05/01/2018 ursable Meal Total 520 000881 Chicken Fried Beef Patty 4 oz 000235 POTATOES- IDAHOAN REAL
More informationPALMIERI MA STATE: OFFICE, SCHOOL AND LIBRARY FURNITURE, ACCESSORIES & SERVICES
PALMIERI CONTRACT NAME: STATE OF MASSACHUSETTS OPERATIONAL SERVICES DIVISION CONTRACT NO.: OFF38 BID: BD-15-1080-OSD01-00000002443 CONTRACT TERM/EFFECTIVE DATE: 04-15-2015 to 04-14-2019 CONTRACT COVERAGE:
More informationYouth4Health Project. Student Food Knowledge Survey
Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic
More informationMeal Kit Standards. 3. Changes in features and commodities in the Meal Kit require review as a brand new meal kit.
Meal Kit Standards Purpose: The meal kit standards are published by the Joint Culinary Center of Excellence (JCCOE) and are designed to meet or exceed the Dietary Guidelines put forth by the USDA/Department
More informationPlanned Menu Spreadsheet
Menu Name: Rigby Middle School Include Cost: No Site: All Sites Report Style: Detailed Monday - 02/04/2019 ursable Meal Total 700 000876 Chicken, Mandarin Orange 3.6 oz 250 153 19.39 11.23 001125 Rice,
More informationSo how do we get balance back into our meals? Start by consuming a variety of nutrient rich foods and beverages:
It s back to school and that means busier schedules with homework, after-school programs, sports activities and school activities. With today s busy lifestyles, eating has turned from three square meals
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationInvitation For Bid School Year
Austintown Local Schools Alexis Weber, RDN Food Service Director (330) 797-3900 ext 2031 aweber@austintownschools.org AFFoodServices.com Invitation For Bid 2019-2020 School Year Dear Company, We thank
More informationExhibit C-1 Nutrition Standards in the National School Lunch and School Breakfast Programs Jan. 2012
Exhibit C-1 Nutrition Standards in the National School Lunch and School Breakfast Programs Jan. 2012 Breakfast Meal Pattern Lunch Meal Pattern Grades K-5 a Grades 6-8 a Grades 9-12 a Grades K-5 Grades
More informationValley Gastroenterology E Mission Ste 102 Spokane, WA
Low Protein Diet www.gicare.com Purpose Protein is a nutrient needed by the body for normal growth, wound healing, and the ability to fight infection. People with severe kidney or liver disease often must
More informationWeb Page None farmerbrosco.com Deviations None None None
SOCORRO INDEPENDENT SCHOOL DISTRICT Summary Sheet Beverage and Snack Products CSP No. 199-0630-E11113 Awarded: August 16, 2011 Effective: September 01, 2011 Expires: June 30, 2012 Company Name Ednor Food
More informationGoing Crackers Over Grains!
Going Crackers Over Grains! California Department of Education Nutrition Services Division October 2017 Learning Objectives Identify creditable grains Define the terms whole grain and whole grain-rich
More informationFINAL ASSESSMENT REPORT PROPOSAL P295 CONSIDERATION OF MANDATORY FORTIFICATION WITH FOLIC ACID. Attachments 7a and 7b
7-06 4 October 2006 FINAL ASSESSMENT REPORT PROPOSAL P295 CONSIDERATION OF MANDATORY FORTIFICATION WITH FOLIC ACID Attachments 7a and 7b 1 Methodology and Results of Dietary Modelling at Final Assessment
More informationOregon Nutrition Guidelines in the School Environment
I. GENERAL RECOMMENDATIONS Oregon Nutrition Guidelines in the School Environment These recommendations apply, campus wide, during the instructional day. Eliminate: Candy, soda, fried pastry and foods of
More informationGrain Requirements in the Child and Adult Care Food Program; Questions and Answers. State Directors Child Nutrition Programs All States
Food and Nutrition Service Park Office Center DATE: October 14, 2016 MEMO CODE: 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain Requirements in the Child and Adult Care Food Program; Questions
More informationSchool Breakfast Menu Planning. U.S. Department of Agriculture Food and Nutrition Service July 2013
School Breakfast Menu Planning U.S. Department of Agriculture Food and Nutrition Service July 2013 SBP Changes Effective SY 2013-2014 Half of weekly grains must be whole grain-rich Minimum weekly grain
More informationNutrition Evaluation Report Grades K-12 Nutrition & Bid Specs
Nutrition Evaluation Report Grades K-12 Nutrition & Bid Specs Product Units/ Individual Serving Calories/ Calories Total Saturated Trans Cholesterol Sodium Potassium Total Dietary Sugars Protein Biscuit
More informationPublic Health Responsibility Deal Salt Reduction Strategy. Mary McNamara Department of Health Food Matter November 2014
Public Health Responsibility Deal Salt Reduction Strategy 1 Mary McNamara Department of Health Food Matter November 2014 Responsibility Deal The Public Health Responsibility Deal is a voluntary partnership
More informationCarbohydrate Report District: Garden Grove Unified School District School: Anthony Elementary Menu: Elementary Lunch Menu
Carbohydrate Report District: Garden Grove Unified School District School: Anthony Elementary Menu: Wed - 11/01/2017 Portion Size Calories (kcal) Carbohydrates (g) Personal Cheese Pizza (Tony's) 1.00 each
More informationFront of Package Labels: Product Reformulation Considerations
Front of Package Labels: Product Reformulation Considerations Christine Johnson, MBA Director of Nutrition Policy Cardiovascular Disease Prevention and Control Program NYC Department of Health and Mental
More informationThe Lunch Box. Learning From Labels
Learning From Labels Handout B The Lunch Box Food labels can help you choose healthy foods for your child s lunch. Today s food labels provide information about ingredients and nutrient content. Read the
More informationKidney Disease and Diabetes
Kidney Disease and Diabetes What is diabetes? Diabetes is a disease where your body cannot properly store and use food for energy. The energy that your body needs is called glucose (sugar). Glucose comes
More informationHealthy Food and Beverage Policy Position Statement Policy Catered Meals Employee Snack Food and Beverages Meetings, Functions and Events
Healthy Food and Beverage Policy Position Statement Healthy eating and drinking are fundamental to good health, helping individuals feel and handle stress better, achieve optimal work performance and have
More informationWhat is Fiber? Non-digestible part of plant foods. Important for maintaining good health. Most Americans only eat about half of the fiber they need!
Fill Up On Fiber! Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University What is
More informationNutrition Facts Serving Size 3.4oz (96g) Servings Per Container 1 Amount Per Serving Calories 280 Calories from Fat 90
Nutrition Facts Serving Size 3.4oz (96g) Servings Per Container 1 Amount Per Serving Calories 280 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g Polyunsaturated Fat 4.5g Monounsaturated
More informationNew Meal Pattern Q & A s
New Meal Pattern Q & A s Grains: Q: For the whole grain rich requirements, the USDA says that whole grain rich products must meet the minimum portion size requirements for the grain component, but also
More informationDirections for Menu Worksheet
Directions for Menu Worksheet ***Updated 7/10/2013 for SY 2013-14 Breakfast *** Welcome to the FNS Menu Worksheet, a tool designed to assist School Food Authorities (SFAs) in demonstrating that each of
More informationCarbohydrate Report District: East Whittier City School District School: CERES Elementary Menu: Elementary Lunch Menu
Carbohydrate Report District: East Whittier City School District School: CERES Elementary Menu: Wed 11/02/2016 Portion Size Calories (kcal) Carbohydrates (g) Pizza, French Bread, Tony Roberts #66256 1.00
More informationSlide 1 School Breakfast Program Meal Pattern
Slide 1 School Breakfast Program Meal Pattern Welcome to school breakfast meal pattern training hosted by Oregon Department of Education Child Nutrition Program. USDA issued a memo in May of 2014, regarding
More informationBREAD. International Markets Bureau AMERICAN EATING TRENDS REPORT OCTOBER 2012 CONSUMPTION DEMOGRAPHICS
International Markets Bureau AMERICAN EATING TRENDS REPORT BREAD Unless otherwise stated, all of the information in this report was derived from the NPD Group s National Eating Trends database, updated
More informationThe Power of Protein. Sara Zook, RD-CD
The Power of Protein Sara Zook, RD-CD Why is protein so important? Protein has been proven to be essential for appetite control, weight management, fitness/performance, and other health outcomes. Controlled,
More informationDirections for Menu Worksheet ***Updated 9/3/2014 for SY Breakfast *** General Information:
Directions for Menu Worksheet ***Updated 9/3/2014 for SY 2014-15 Breakfast *** Welcome to the FNS Menu Worksheet, a tool designed to assist School Food Authorities (SFAs) in demonstrating that each of
More informationQUESTIONS AND ANSWERS
QUESTIONS AND ANSWERS I. WHOLE GRAIN-RICH 1. How will centers and day care homes identify whole grain-rich foods? Centers and day care homes can identify whole grain-rich foods using one of several methods.
More informationSchool Breakfast Meal Pattern Requirements
School Breakfast Meal Pattern Requirements Orientation to the Massachusetts National School Lunch Program Operations Presented by: Linda Fischer, RD, LDN Framingham, MA August 13, 2014 Agenda Breakfast
More informationFecal Fat Test Diet Preparation
Fecal Fat Test Diet Preparation Purpose Malabsorption is a medical condition that means fat in the diet (and also proteins, carbohydrates, minerals, and vitamins) may not be absorbed properly. Absorption
More informationEpiDeMiC. that takes learning off the page and into student s lives. Created by Room 213
EpiDeMiC that takes learning off the page and into student s lives Created by Room 213 Let s be honest: the research process can be pretty dry. Students eyes glaze over when we start talking about paraphrasing,
More informationIn-Store Bakery Product Knowledge
In-Store Bakery Product Knowledge Course 4: Nutrition and Final Quiz A Training Series for Supermarket Bakery Department Associates In-Store Bakery Product Knowledge A Training Series for Supermarket Bakery
More informationFOOD IS FUEL EATING PLENTY OF HIGH QUALITY PERFORMANCE FOOD + SPORT SPECIFIC TRAINING + REST =WINNING ATHLETES
SPORTS NUTRITION IMPROVING PERFORMANCE THROUGH FOOD FOOD IS FUEL EATING PLENTY OF HIGH QUALITY PERFORMANCE FOOD + SPORT SPECIFIC TRAINING + REST =WINNING ATHLETES THE BASICS Make food work for you! EAT
More informationSports Nutrition for Youth: What to Eat Before, During and After Activity Module
Sports Nutrition for Youth: Sports Nutrition for Youth: What to Eat Before, During and After Activity Module Developed by Registered 1 Dietitians Sports Nutrition for Youth: Copyright (2018) Alberta Health
More informationNancy Cathey, Director of Nutrition Services Barbara Berger, Health and Nutrition Specialist
Nancy Cathey, Director of Nutrition Services Barbara Berger, Health and Nutrition Specialist Standards apply to ALL foods sold in schools Supplements the new school meals pattern Practical science-based
More informationCoach on Call. Thank you for your interest in Make a Dash for DASH! I hope you find this tip sheet helpful.
Coach on Call It was great to talk with you. Thank you for your interest in I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your
More informationHealthy Meeting & Event Guidelines. Second Edition
Healthy Meeting & Event Guidelines Second Edition Contents Healthy Meeting & Event Guidelines 4 6 7 8 10 11 Four Guidelines for a Healthier Meeting Environment Tips for Selecting Low-Fat Foods Tips for
More informationCaloric Catering Menu
Caloric Catering Menu Disclaimer: Calories are based on recommended serving size guidelines; they do not reflect the actual weight and/or size of the catering item Breakfast Menu Minimum of 10 person/plate
More informationKnowing How Much to Eat
MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO Knowing How Much to Eat About This Kit In previous kits you learned about what to eat. Choose a variety of grains,
More informationGet off the SoFAS! Solid Fats and Added Sugars
Get off the SoFAS! Solid Fats and Added Sugars Sponsored by: USDA through the Supplemental Nutrition Assistance Program, the School District of Philadelphia and the Department of NutritionSciences, Drexel
More informationRequest for Proposals for Riley County Fair Food Stand Manager
Request for Proposals for Riley County Fair Food Stand Manager A. Introduction The Riley County Fair Board is requesting proposals from individuals interested in managing the Riley County Fair Food Stand
More informationPlanned Menu Spreadsheet
Values Menu Name: Summer Lunch Include : Yes Site: All Sites Report Style: Detailed Tuesday - 06/05/2018 ursable Meal Total 300 000983 Chicken, Popcorn 10 piece 000235 POTATOES- IDAHOAN REAL 000994 Gravy,
More informationOct 1, 2018 thru Oct 31, San Juan Unified School District. Base Menu Spreadsheet Portion Values - Detailed 9-12 LAUREL RUFF BREAKFAST.
Page 1 Mon - 10/01/2018 WAFFLES, MINI MAPLE (KELLOGGS) 1 PACKAGE 200 220 4.0 35.0 5.0 1.50 BEEF SAUSAGE PATTY (ADVANCE P) 1 EACH 70 240 6.0 1.0 4.5 1.50 Weighted Daily Average 533 518 16.73 104.00 6.17
More informationFueling for Performance Compiled by Charlene Boudreau USA Swimming
Fueling for Performance Compiled by Charlene Boudreau USA Swimming Fueling for Performance is Always having a full tank of gas. Getting the most economical fuel. Fueling at the right times and places.
More informationCarbohydrate Report District: Kyrene School District School: Akimel A-al Middle School Menu: Kyrene Breakfast K
Carbohydrate Report District: Kyrene School District School: Akimel A-al Middle School Menu: Fri - 12/01/2017 Portion Size Calories (kcal) Carbohydrates (g) with Honey Whole Grain Pancakes 2.00 pancakes
More informationMeal Kit Standards. 3. Changes in features and commodities in the Meal Kit require review as a brand new meal kit.
Meal Kit Standards Purpose: The meal kit standards are published by the Joint Culinary Center of Excellence (JCCOE) and are designed to meet or exceed the Dietary Guidelines put forth by the USDA/Department
More informationCarbohydrate Report District: East Whittier City School District School: CERES Elementary Menu: Elementary Lunch Menu
Carbohydrate Report District: East Whittier City School District School: CERES Elementary Menu: Thu 09/01/2016 Portion Size Calories (kcal) Carbohydrates (g) Teriyaki Chicken, Ling's 15554 8 2.80 ounces
More informationHealthy Diets with Meat
Healthy Diets with Meat Lean meats, including beef, help you meet your needs for protein, vitamins, and minerals. Eating well with Canada's Food Guide states leaner meats are one of the Meat & Alternatives
More informationCarbohydrate Report District: Guthrie PS School: Fogarty Elementary Menu: Guthrie (K-8)
Carbohydrate Report District: Guthrie PS School: Fogarty Elementary Menu: Mon - 10/03/2016 Portion Size Calories (kcal) Carbohydrates (g) Crispy Chicken Ranch Wrap 1.00 Wrap 465.747 44.614 Whole Grain
More informationStudent Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check
ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book
More informationFitness. Nutritional Support for your Training Program.
Fitness Nutritional Support for your Training Program www.inovacure.com Fitness You should not have to diet constantly to maintain your weight. In fact, the best way to maintain your weight over the long
More informationBenefit to Whole Grains
WHOLE GRAINS Benefit to Whole Grains WHOLE GRAINS 1. High concentration of B Vitamins & Minerals 2. Numerous Phytonutrients and Antioxidants which are protective against diseases such as Cardiovascular
More informationSan Juan Unified School District. Mar 1, 2019 thru Mar 29, Base Menu Spreadsheet Portion Values - Detailed K-6 ELEMENTARY LUNCH.
Page 1 Fri - 03/01/2019 Total PIZZA, CHEESE (WILD MIKES) 1 SLICE 360 510 20.0 34.0 17.0 8.00 PIZZA, PEPPERONI (WILD MIKES) 1 SLICE 370 550 21.0 33.0 17.0 8.00 MANAGER CAN/FROZEN VEG VARIETY 1/4 CUP 24
More informationPortion Cals Sodm Protn Carb T-Fat S-Fat Size (kcal) (mg) (g) (g) (g) (g) Tue - 09/04/2018
Page 1 Tue - 09/04/2018 WAFFLES, MINI MAPLE (KELLOGGS) 1 PACKAGE 200 220 4.0 35.0 5.0 1.50 CHICKEN NUGGETS (TYSON) 3 NUGGETS 156 240 9.6 9.6 9.0 1.50 Weighted Daily Average 568 730 24.90 80.15 17.15 4.60
More informationFACT SHEET. FC Whole Grain Breaded 8 piece Parts. Vitamins* Calories (kcal) 260 Carbohydrates (g) 10. 2% Fat (g) 17 Dietary Fiber (g) 1
FACT SHEET The following nutrient information for our product is based on the certified portion size as stated on CN Label or 3 oz. edible portion on bulk items. PROCESSOR NAME: - Gold Kist Farms Brand
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More informationGame-day Chicken Wings w/ Hot 'N Sweet BBQ Sauce, Cornbread 1.00 serving Spicy Chicken Burger & Fries 1.00 each
Carbohydrate Report District: Bellevue School District Menu: Fri - 02/01/2019 Portion Size Calories (kcal) Carbohydrates (g) Game-day Chicken Wings w/ Hot 'N Sweet BBQ Sauce, Cornbread 1.00 serving 612.447
More informationSmart Snacks in Schools Standards. Frequently Asked Questions
Smart Snacks in Schools Standards Frequently Asked Questions 1. What do the new Smart Snacks in School nutrition standards do? The new standards will allow schools to offer healthier snack foods for children.
More informationBase Menu Spreadsheet
Values Menu Name: Junior High Theme Bar Include Cost: No Site: Report Style: Detailed Thursday - 11/01/2018 ursable Meal Total 100 001911 Potato, Baking Each 95 168 24 37.00 002222 Salad Bar, Baked Potato
More informationm-neat Snack Shop (Billeting/Lodging)
The criteria in this section apply to any food/snack concessions located in military lodging or billeting. 1) Prior to conducting the onsite assessment communicate your intent with the billeting/lodging
More informationBase Menu Spreadsheet
Menu Name: CLIFT BREAKFAST Include Cost: No Site: Report Style: Detailed Wednesday - 01/09/2019 ursable Meal Total 100 990028 Cocoa Puffs Bowl 75 142 8 30.00 3.75 000859 Sausage,Egg,&Cheese Biscuit EACH
More informationDESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each Ham & Cheese/Bun 1 each Breakfast Bar - French Tst 1 each
DESCRIPTION PORTION CALS CARBS SACK LUNCH Breakfast Bar-Ban Choc 1 each 280 48 Ham & Cheese/Bun 1 each 247 29.99 Breakfast Bar - French Tst 1 each 290 47 Turkey & Cheese/Bun 1 each 299 28.58 Breakfast
More information