MA Menu Planning Project

www.johnstalkerinstitute.org

MA Menu Planning Project

Dr. Ann W Johnson, MBA, RDAugust 14, 2013; Summer Institute

John C. Stalker Institute of Food and Nutrition2013-2014

Objective

• Provide menu planning resources– Create 4 week cycle menu• Provide menus, recipes, 6 cents certification

documentation– Meeting the revised NSLP regulatory requirements

effective SY 2012-2013 – Incorporating student preferences

Project Plan

• Phase I – Student Preference Survey– Develop– Distribute/collect– Analysis

• Phase II – Menu Development via Modified Delphi Technique– Expert panel meeting– Panel feedback– Final menu, recipes, analysis

Distribution

• Binders• On line – John Stalker Institute• District level data

Phase I – Survey Development

• Opportunity for feedback regarding– Entrees – Preferences related to revised NSLP requirements• Dark green vegetables• Red/orange vegetables• Legumes• Fruits and vegetables

– Reasons for infrequently purchasing lunch

Phase I – Survey Development

• Questions– Demographics– Frequency of purchasing lunch• ≥ “Once a week”

– Preferences – entrees and sides• “Never” or “once in awhile”

– Reasons for not purchasing

Phase I – Survey Implementation

• Invitation via email blast from John Stalker Institute (JSI)– Survey Monkey

• All districts in MA encouraged to participate– Each district responsible for disseminating to students– K-12 students

• n ≥ 384 required for statistical representation of MA students– 4,782 responses

Grade Distribution

I am in grade Number Percent

K - 6 2143 45%7 - 8 834 17%HS 1805 38%

Total Responses 4782

Gender Breakdown

What is your gender?

Number Percent

Female 2450 51%Male 2332 49%

Total Responses  4782  

Where do I go to school (district)?

Response Percent

Marshfield Public Schools 603 13%

Shrewsbury Public Schools 429 9%

Lawrence Public Schools 397 8%

Monson Public Schools 318 7%

Triton Regional School District 295 6%

Manchester-Essex Regional School 293 6%

Oxford Public Schools 253 5%Abby Kelley Foster Charter Public School 234 5%

Ashland Public Schools 232 5%

Pittsfield Public Schools 226 5%

Medfield Public Schools 224 5%

Milton Public Schools 212 4%

Hopkinton Public Schools 182 4%

Somerville Public Schools 143 3%

Andover Public Schools 131 3%

Frequency of Purchasing LunchI eat school lunch All Students K-6 7-8 HSNever 12% 9% 16% 14%

Every once in awhile

19% 18% 22% 18%

Once a week 8% 12% 5% 5%2 times a week 8% 11% 5% 6%3 times a week 7% 7% 8% 7%4 times a week 6% 6% 6% 6%5 times a week 40% 37% 38% 45%

Total 4782 2143 835 1805

Entrée Preference by Grade

Green Vegetable Preference

K-6 7 - 8 HSGarden salad 53% 61% 65%Steamed Broccoli 43% 38% 40%Spinach 27% 25% 24%Broccoli salad 28% 24% 26%Mesclun salad 21% 11% 18%Broccoli rabe 17% 15% 16%Kale 15% 15% 16%Bok Choy 14% 12% 15%

If you were served this green vegetable, how much would you eat

Legume Preference

K-6 7 - 8 HSBeans and rice 42% 33% 38%Boston baked beans 33% 26% 31%Hummus 31% 23% 31%Black bean and corn salad 24% 15% 24%Lentil soup 20% 15% 20%Black bean soup 18% 17% 21%

If you were served one of these bean dishes, how much would you eat?

Red/Orange Preference

K-6 7 - 8 HSCarrots 66% 53% 60%Salsa 55% 52% 51%Fresh tomatoes (slices, diced) 39% 32% 40%Tomato sauce 48% 27% 44%Sweet potatoes 37% 29% 37%Red bell peppers 34% 36% 36%Winter squash (butternut, acorn) 27% 19% 23%

If you were served this red/orange vegetable, how much would you eat?

Fruit Preference

K-6 7 - 8 HSFruit smoothie 88% 80% 84%Fruit juice (orange, apple, grape) 84% 79% 80%Fresh apple 85% 73% 76%Fresh orange, cut in wedges 76% 76% 70%Fresh peach 69% 67% 62%Fresh, unpeeled orange 66% 61% 67%Applesauce 69% 60% 60%Fresh pear 68% 60% 57%Canned fruits (sliced peaches, pears, pineapple) 65% 56% 58%Raisins 47% 30% 39%Dried apricots 30% 24% 28%

If you were served this fruit, how much would you eat?

I would be more likely to eat school lunches ifK-6

The food tasted better. 69%There were more variety in the menu from 67%The wait in line were shorter. 62%I didn't have special dietary needs. 57%There were more healthy options available. 55%I didn't have food allergies. 50%I received enough food to fill me up. 50%Menu items did not run out before the meal 47%The price were lower. 46%I were allowed to sit with my friends during 46%I knew what was going to be on the menu 44%The posted/announced menus were more 41%I could pre-order my lunch. 36%The serving and dining areas were cleaner. 31%There were more places to sit in the dining 27%The staff were friendlier. 25%I weren't confused by too many options. 18%I could remember my PIN. 18%

Agree or Strongly Agree

The food tasted better. 86%There were more variety in the menu 79%I received enough food to fill me up. 66%The wait in line were shorter. 63%Menu items did not run out before the 61%I knew what was going to be on the menu 60%The posted/announced menus were 53%The price were lower. 52%I were allowed to sit with my friends 50%There were more healthy options 47%The serving and dining areas were 42%I didn't have food allergies. 36%I didn't have special dietary needs. 33%There were more places to sit in the 32%I could pre-order my lunch. 31%The staff were friendlier. 27%I could remember my PIN. 22%I weren't confused by too many options. 19%

Answer Options

I would be more likely to eat school lunches ifAgree or Strongly AgreeGr 7 - 8

The food tasted better. 86%There were more variety in the menu 79%I received enough food to fill me up. 66%The wait in line were shorter. 63%Menu items did not run out before the 61%I knew what was going to be on the menu 60%The posted/announced menus were 53%The price were lower. 52%I were allowed to sit with my friends 50%There were more healthy options 47%The serving and dining areas were 42%I didn't have food allergies. 36%I didn't have special dietary needs. 33%There were more places to sit in the 32%I could pre-order my lunch. 31%The staff were friendlier. 27%I could remember my PIN. 22%I weren't confused by too many options. 19%

Answer Options

I would be more likely to eat school lunches ifAgree or Strongly AgreeHS

Agree or Strongly Agree

I prefer to eat what I bring from home. 94%I do not like what is served. 70%The food does not taste good. 56%The food does not appear healthy. 46%I have food allergies. 39%The lunch is not worth the price. 32%I don't get enough food to fill me up. 32%The cafeteria appears unclean. 23%I leave school for lunch. 20%The food I like is gone before I get to the cafe. 17%The staff is not friendly. 16%I am too confused by the options. 13%There is not enough space in the cafeteria. 11%I need time to catch up on school work. 8%

My reason for not eating school lunches isK-6

Agree or Strongly Agree

I prefer to eat what I bring from home. 97%The food does not taste good. 87%I do not like what is served. 84%The food does not appear healthy. 61%The lunch is not worth the price. 56%I have food allergies. 42%I don't get enough food to fill me up. 41%The cafeteria appears unclean. 27%The staff is not friendly. 20%There is not enough space in the cafeteria. 18%The food I like is gone before I get to the 13%I am too confused by the options. 12%I need time to catch up on school work. 9%I leave school for lunch. 8%

My reason for not eating school lunches isGr 7-8

Agree or Strongly Agree

The food tasted better. 82%There were more variety in the menu day to day. 72%I received enough food to fill me up. 71%I knew what was on the menu before I got to the cafe. 66%The wait in line were shorter. 64%The price were lower. 62%Menu items did not run out 61%I didn't have special dietary needs. 56%There were more healthy options available. 52%The posted/announced menus were more accurate. 48%I didn't have food allergies. 41%There were more places to sit in the dining area. 41%The serving and dining areas were cleaner. 40%I were allowed to sit with my friends during the meal period. 38%I could remember my PIN. 31%I could pre-order my lunch. 30%The staff were friendlier. 22%I weren't confused by too many options. 16%

My reason for not eating school lunches is

HS

Phase II – Menu Development• Draft menu developed• Modified Delphi Technique– Expert panel recruited/met – 2 days– Draft Rev. 1 developed

• Feedback solicited/received by email– Final menu developed– 4 week cycle menu

• Menu design incorporated– Federal menu pattern– Commodity foods– Expert panel input

Phase II – Menu Development Analysis

• Recipes Developed– USDA – Farm to School– Expert Panel

• Nutrient Analysis– Nutrikids

• 6 Cent Certification documentation

Menu Notes

• Menus meet strict Meat/Meat Alternate and Grain requirements

• Grains– Elementary – 4 days of 2 grains; 1 day of 1 grain

• Entrees– Elementary – 1 main and 1 alternate– Middle school – 1 main and 1 alternate– High school – 1 main and multiple alternates

Menu Notes

• Nutrient analysis– Composite analysis • Fresh and canned fruit • Milk (chocolate, 1%, and skim)

• Menus can be adjusted!– May impact nutrient analysis and creditable

amounts

Document• Sent 2nd week of July to all Directors

– If have not received – please let us know• Binder includes:

– Overview– Survey questions/data analysis– Menus – 4 week cycles; both Director and Parent

• Elementary• Middle school• HS

– Nutrient analysis – 6 cent certification documentation (on JSI website only)– Recipes

How Do I Utilize This Data/Document?

• Survey– Distribute to your District/schools to get your own

data– Why aren’t students participating?• Reasons can be grouped:

– Food preparation/quality– Customer Service– Eating Environment

• Develop plans to address specific issue

How Do I Utilize This Data/Document?

• Menus – Use what works for you!• Customize as needed for your District– Student preference– Kitchen environment/equipment– Staff hours/skill

• Add/modify recipes to your menu• Nutrient analysis and 6 cents certification

documentation– Guidelines

John C. Stalker Institute of Food and Nutrition is funded by the Massachusetts Department of Elementary and

Secondary EducationNutrition, Health and Safety

Kathleen C. MillettExecutive Director

781-338-6479http://www.doe.mass.edu/cnp

www.johnstalkerinstitute.org

John C. Stalker Institute of Food and Nutrition100 State Street, PO Box 9101Framingham, MA 01701-9101

www.johnstalkerinstitute.org

[email protected]

phone: 508-626-4756

www.johnstalkerinstitute.org