Healthy Meal Planning

Healthy Meal Planning
April 27, 2 p.m. EST
Speakers – DC Central Kitchen
Joelle Johnson, Local Food Procurement Coordinator
Lindsey Palmer, Registered Dietician
Allison Sosna, Executive Chef of Contract Foods

Buy Fresh Buy Local Saving money through buying direct and other tips of the trade

2010-2011 DCCK’s Local Food Highlights
In 2010, DCCK purchased over 170,000 lbs of local product
This resulted in a savings of over $50,000
Local Meat Buying Program- in August 2010, Fresh Start began serving local, anti-biotic, hormone free beef in schools for the same amount that we were paying our vendors.
Ground beef and beef patties come from cull dairy cows ($2.69/lb for ground) ($3.15/lb for patties)
We are saving $0.20/unit with the hamburger patties
Further cost savings in 2011 – harnessing our bulk purchasing power with the main Kitchen, we were able to sign contracts with 2 local growers to purchase 140,000 lbs of local product at a fraction of the market price.

Tips of the Trade how you can cut costs and buy local
Buy in Bulk
Buy directly from the farmer
Farmer’s market, Farm stands, Produce auctions
Buy seasonally
Preserve extra for the winter
Start a garden!

Providing Nutritious Meals for Campus Kitchens Lindsey Palmer, RD DC Central Kitchen

What is a Complete Meal?
Components that make up a complete meal
Protein
Grain
Fruit
Vegetable
Milk (depending on the program)

Protein
A protein component can be
Beef
Chicken
Fish or seafood
Pork
Lamb
Cheese
Beans
**a quick way to reduce cost make one meal a week vegetarian by using beans or cheese as the protein source**

Grains
A grain can be anything from whole wheat bread to pasta to rice to couscous
Whole grain products are overall more healthful and satisfying
The additional fiber keeps you fuller, longer
Whole grains have additional vitamins and minerals not found in processed items
**examples of whole grains would be whole wheat bread, brown rice, whole grain pasta and oatmeal**

Fruit
Getting 2-3 servings of fruit per day is important for balanced nutrition but fruit can encompass a multiple of things such as:
100% fruit juice
Canned fruit in juice or light syrup
Frozen fruit
Desserts using minimal fat and sugar
**local, seasonal fruit is best when available as well as frozen whole fruit**

Vegetables
Similar to fruit, fresh, local, seasonal vegetables tend to be cheaper and pack more nutritional value
Frozen is a great alternative to fresh
Canned vegetables are the cheapest option and available all year round but contain high amounts of sodium
To reduce the sodium content, try rinsing the vegetables before cooking them or letting them sit in water to leech out excess salt
Don’t forget to drain the water before cooking though

Nutrition Related Programs
If your Campus Kitchen is interested in hosting nutrition classes, check with your schools Nutrition Department
There might be students majoring or minoring in nutrition who could teach classes
Also check to see if they have a Dietetic Internship program or Master’s program
On campus nutrition clubs might also be interested in donating time to teach clients about healthy eating

Topics for Nutrition Education Classes
Shopping on a budget
Increasing fruit and vegetable consumption
Food safety
Healthy snacking and eating on the go
Getting picky eaters to try new foods
Cooking demonstrations

Portion Sizes

Resources
Great resources for nutrition education and handouts
MyPyramid.gov
USDA.gov
Eatright.org
**these websites have great ideas for recipes as well as handouts for clients that you can reproduce free of cost**

Making Healthy Food Taste Good
Allison Sosna, Executive Chef of Contract Foods

Making & Marketing Your Healthy Meals
Kids, students, and adults all need encouragement on why your healthy meals are good.
Here are some tips:
Sub out sugar for honey
Art of caramelization- onions and beyond- use them in everything
Colored yogurt
Blended oil and salt
Hot sauce; huge flavor enhancer, healthy, cheap
“ dare” them to try it
Relate to them: how is this meal going to effect their life? Athletics, dance, music…you are what you eat

Healthy Meal Planning

by Jasmine Campuskitchens on Apr 28, 2011

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Healthy Meal Planning — Presentation Transcript

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