Instructions for the School Meals Project using the HealthEPro online platform 1. Each group has been assigned a month for which they will create a one-week school menu for a school in greater Sacramento that incorporates the following criteria. You can plan a 4-day or 5-day menu. Groups of 4 can plan a 4-day week of menus, and groups of 5 will plan a 5-day menu. Groups will be assigned either an elementary school breakfast or lunch. 2. All groups will choose ONE appropriate 'Harvest of the Month' food that will be included in two days of the week. Refer to this website/page to identify the foods that are in season: https://harvestofthemonth.cdph.ca.gov/Pages/Produce-List---Criteria.aspx as well as the Harvest of the month website for ideas: https://harvestofthemonth.cdph.ca.gov/ 3. Incorporate Meatless Monday. You can learn about the national Meatless Monday campaign here. 4. You can include more than one entrée. Be sure to set the number of total meals served at 300, so that if you have 2 entrees they can be divided between the two based on how many servings you believe students in your school will eat of each item. (This will help you when you do the nutrient analyses for the daily and weekly menu. 5. Each member of your group will plan one day of the week, and you will need to be sure that the final menu meets all of the NSLP meal requirements for daily and weekly totals. The HealthEPro system is set up to meet the guidelines. We will have Linsey LaPlant from HealthEPro join us on Thursday April 4 during our class time to show us how to use HealthEPro. 6. You will create the menus using the HealthEPro software. You do not need to come up with new recipes. Just use the ones in the software using the Global Recipe index. You will learn more about this when Linsey meets with us on April 4. Month Meal Age Criteria September Breakfast Elementary Back to school, focus on importance of breakfast and academics October Lunch Elementary Farm to School month; Full kitchen equipment, November Breakfast Elementary Ovo-lacto Vegetarian. Only cold foods possible December Lunch January Elementary Breakfast Elementary Student body is >50% Latinx February Lunch Elementary March Breakfast Elementary April Lunch Elementary Served in the Cafeteria (warm/hot foods possible) Promote Heart month. Avoid nuts and soy due to allergies of some students National Nutrition Month Very diverse student body, >80% free and reduced price meals served May June Lunch Breakfast Elementary Elementary Student body is >50% 'Asian' Only cold foods possible All groups will present their menus and the reasoning for choosing the food items in a class presentation or review of a prepared presentation on either Thursday May 2 (September, October, November, December and January) or Tuesday May 9 (February, March, April, May, June). *Note: groups may want to pre-record their video then we can show the video in class and have student questions afterward. Each presentation should be about 12-15 minutes in length. In addition to the basic list of foods for the weekly menu, you are encouraged to select food names that would be enticing to your target audience and their parents. When you do your presentation to the class please describe how you might present the food so that it is appealing to the children, and any considerations (such as sliced apples for younger children who might be missing teeth while waiting for the new teeth to come in). Keep in mind what you have learned about child nutrition during this semester. Please discuss any aspects of child nutrition, cultural competence, child development, food service, and anything else that is relevant to the menu. Have Fun!! For the Presentation - (If your group chooses to make a recording there will be a Discussion Board where you can post the link). Each group will do a 12-15 minute presentation about the menu they developed (using the HealthEPro cloud-based software). Each member of the group needs to participate in the presentation. Suggested order for the presentation Slide 1: Title slide including month, meal, assigned age group, and group members Slide 2: Criteria incorporated (from table above) Slide 3: Any other background information (such as the harvest of the month item your group chose, how you decided that this item was promoted in the school to promote consumption) Slide 4: Any special nutritional needs for the school population; any strengths/limitations due to the production facilities Next slides 5-9: Each student will provide information about the day's menus they were responsible for (put the day's menu on the slide and talk about it). Groups of 4 are only required to develop a 4-day menu. Share the 'simplified' menu of just the foods and the 'marketing' menu that is meant to attract children and their parents to eat the school meal. Slide 10: Any adjustments to the menu needed to meet the weekly meal standards? Slide 11: Brief review of the weekly nutrient report, highlighting any key nutrients of importance for the age group you were assigned. Since all groups will have elementary school students, just highlight one nutrient, perhaps as it relates to the Harvest of the Month food highlighted in the menu. Slide 12: Any summary comments, lessons learned, etc. 1. Handout version of the PPT presented 2. Scanned or jpg simplified version of the menu AND the marketing menu 3. Scanned printout of the week's nutrient report 4. One-two page double-spaced summary of the menu (Page suggestion does not include cover sheet that includes names of the group members, month, and criteria that you were given to develop the menu), brief discussion of the nutrient report, including discussion of the key nutrients of importance for the children for whom your menus were developed, and any comments about what your group learned from completing this project. 5. Optional: Any other supporting information How your group will be graded: Criteria A. Presentation Possible Points Your Points All items required presented 4 Each member of the group presents about the day's menu developed 4 5 Degree of thoroughness/completeness of presentation B. Submission All items required were submitted and on time 3 Degree of thoroughness/completeness of the submission How well does the menu meet the guidelines provided to the group 5 5 Grammar/writing 4 30 Total Comments: