NUTRITION INTEGRITY PILOT PROJECT:

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NUTRITION INTEGRITY PILOT PROJECT Changing
Mississippi School Cafeterias One Oven at a Time
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Presentation

• Project Overview
• Project Results
• YOU and your kitchen
• SURVEY
• GUIDE
• GRANT

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What is Nutrition Integrity?

• A level of performance that assures all foods
  and beverages available in schools are consistent
  with the Dietary Guidelines for Americans,
  and, when combined with nutrition education,
  physical activity, and a healthy school
  environment, contributes to enhanced learning and
  the development of lifelong, healthy
  eating habits.
• School Nutrition Association

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Pilot Project Overview

• An idea is born
• Brainstorming session with Child Nutrition
  directors from John D. Bower School Health
  Network
• Replacing fryers with state-of-the-art
  steamer-ovens identified as project with short
  and long term benefits for Mississippi students

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GOAL

• Improve the nutritional quality of the
  
• 30,997,703 breakfasts and
• 67,636,496 lunches served yearly in
  Mississippi schools

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Lunch with a Buddy (Petal)
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OBJECTIVES

• Remove fryers from kitchens in an elementary,
  middle and high school and replace with other
  equipment to prepare similar foods without deep
  fat fryers. (January May 2007)
• Document costs associated with the
  removal/replacement of equipment the training
  and staffing of kitchens without fryers and the
  availability and acceptability of products
  designed to be baked rather than fried. (June
  September 2007)
• Develop a Step by Step How to Convert guide to
  assist schools in removing fryers and converting
  to baked foods. (June December 2007)
• Share Step by Step How to Convert guide, as
  well as feasibility and cost information with all
  MS schools through state meetings, such the MS
  School Nutrition Association. (July 2007 June
  2008)

Supported by The Bower Foundation
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Pilot Project Overview

• IMPACT
• Improving nutrition for kids (calories, fat,
  saturated fat, etc.)
• Improving kitchen safety
• Improving view of school meals by the community

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SCHOOLS

• DeSoto County
• Starkville
• Jackson County

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Desoto County

• Oak Grove
• Elementary
• Enrollment
• 552
• Free/reduced
• 36 percent

Cynthia Coleman, Director
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Jackson County

• East Central
• Middle School
• Enrollment
• 689
• Free/reduced
• 51 percent

Lark Christian, Director
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Starkville Schools

• Starkville High School
• Enrollment
• 1187
• Free/reduced
• 62 percent

Beverly Lowry, Director
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RESULTS

• Equipment installation issues
• Meal participation and sales
• Student satisfaction
• Foodservice staff satisfaction
• Kitchen safety
• Costs of equipment and supplies
• Media coverage
• Lessons learned

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EQUIPMENT
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EQUIPMENT

• CONVOTHERM Combi Oven
• Bakes and steams
• Crisp Tasty feature
• Controls moisture
• Outside, crispy golden brown
• Inside, moist and tender
• Food holds temperature on line

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INSTALLATION

• Remove fryer
• Upgrade utilities
• Water
• Electric
• Gas
• Install combi-oven

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Installation Issues
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RESULTS

• Installation
• Easier installation than most pieces of
  equipment
• Availability of correct utilities is key to
  success
• Water especially important - pipes, drains and
  regulators

FEASIBLE
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Starkville Schools

• Staff training and kitchen safety
• Products and nutrition analysis
• Acceptability to students

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STAFF TRAINING

• Essential (and fun) part of process
• Best conducted by company chef
• One-day training where the combi-ovens primarily
  be used for one or two items, like French fries
  and chicken tenders.
• At least 1.5 training days where ovens will be
  used for a variety of foods, like vegetables and
  baked goods, in addition to potato and chicken
  products.

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Kitchen Safety
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RESULTS

• Kitchen Safety
• Less grease in kitchen
• Less slippage
• Fewer splatter burns
• Easier clean-up

IMPROVED
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FOOD PRODUCTS
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FOOD PRODUCTS

• Lower calories
• Less total fat
• Less saturated fat
• Consistent with Dietary Guidelines for
  Americans

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FOOD PRODUCTS

• Consistent with Dietary Guidelines for
  Americans

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Meal Participation
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RESULTS

• Meal participation/sale
• NO EFFECT
• on participation levels or
  extra meal sales
• Both remained CONSTANT

EXCELLENT
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Student Satisfaction
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RESULTS

• Student satisfaction
• Never knew they werent fried
• They tasted a little different after they got
  the new fryer, said student Jesse Coffee. They
  taste better now.
• I think it tastes better, said student
  Christian Singleton. I think theyve got more
  flavor. I eat them a lot.

HIGH
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Desoto County

• Other products in addition to potatoes and
  chicken
• Food production and staff reaction
• Community events and media relationships

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FOOD PRODUCTION

• Able to keep up with demand
• Continue to batch cook
• Quick recovery times
• Reduction in cooking times of 30 to 50 percent
• Improved ability to forecast with predictable
  routine

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Staff Satisfaction
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RESULTS
HIGH

• Staff satisfaction
• Workers love the new equipment
• Easy to operate
• Easy to clean
• No fried smell
• Produces great product

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Media Coverage
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RESULTS

• Media Coverage
• Newspaper articles
• TV coverage
• Positive and accurate
• Effective

EXCELLENT
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Taste Test Luncheon
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OPPORTUNITIES

• Connections with legislators
• Answer questions from audience
• Correct misinformation
• Develop ongoing relationships with local media

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AWESOME!!
THANK YOU

• Lark Christian
• Beverly Lowry
• Cynthia Coleman

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LESSONS LEARNED

• Worried beforehand about the wrong things
• No more trouble than any other piece of equipment
• Need pre-installation visit and trained
  technicians

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TAKING THIS BACK TO YOUR KITCHEN

• SURVEY
• GUIDE
• GRANTS

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SURVEY
Tell your part of the story.

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GUIDE

• Nutrition Integrity
• One step at a time
• STEP 1
• Understanding the benefits of replacing
  fryers
• STEP 2
• Assessing your kitchens needs and
  challenges
• STEP 3
• Creating school support for making the
  change
• STEP 4
• Purchasing and installing your new equipment
• STEP 5
• Creating school support for making the
  change
• STEP 6
• Purchasing and installing your new equipment

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THANK YOU

• Questions
• ????

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