What’s Really Healthy? Who Really Knows? DESPITE AN INCREASING INTEREST IN NUTRITION, it turns out that the American public might not be as knowledgeable about healthy foods as a dietitian might hope. In a survey that asked members of the American Society for Nutrition and regular American adults to identify “healthy” items, the results came back with a wide discrepancy between the two groups. Some foods were obvious—both nutritionists and regular folk surmised that kale, apples and oatmeal are healthy, while soda, French fries and chocolate chip cookies were widely considered unhealthy. Other items, though...well, take a look: On the other end of the spectrum, there were plenty of foods that nutritionists consider “healthy,” but the general public has a lower opinion of: Within their own segments, both nutritionists and the public were split on certain foods, such as popcorn (61% of nutritionists rated it as healthy, 52% of the public did), whole milk (63% nutritionists, 59% public) and steak (60% nutritionists, 63% public). Read more: “Is Sushi ‘Healthy’? What About Granola? Where Americans and Nutritionists Disagree,” http://tinyurl.com/whatishealthy-snmag $200 MILLION Amount of money made within one month of the Summer 2016 release by Pokémon GO!, beating Candy Crush and Clash Royale. Source: Sensor Tower CUT DOWN SUGAR (Even More!) FOR KIDS How low can you go? When it comes to the amount of added sugar that children eat, the answer is, according to the American Heart Association (AHA), as low as possible. In mid-August, AHA issued new guidelines stating that young ones ages 2 to 18 should consume just 6 teaspoons—an equivalent of 100 calories or 25 grams—of added sugar a day, while those under 2 should not consume any added sugars. The AHA defined added sugars as any sugars, including table sugar, fructose and honey, used in processing and preparing foods or beverages, added to foods at the table or eaten separately. Read more: “Children should eat less than 25 grams of added sugars daily,” http://tinyurl.com/AHAsugarguidelines-snmag HANDS-ON ACTIVITIES REEL ‘EM IN If you want to capture the attention of students and keep them buying your cafeteria offerings, it’s best to frequently schedule interactive, hands-on programs such as taste-testing and cooking classes—at least, that’s the result of a summertime survey from Y-Pulse, a research company that focuses on trends involving kids and young adults. The survey reached out to school nutrition directors at 60 school districts. Overwhelmingly, 97% of the directors noted that allowing students to taste-test new food items is the best option to keep students engaged in the school meal program. In comparison, 40% thought kitchen tours engaged students, while 35% reported that nutrition education activities had the same result. The survey also credited student recipe contests, Iron Chef-style competitions and themed fast-casual serving lines as successful engagement strategies. 3 Ways to ... Communicate Better 1 DOUBLE-CHECK YOUR BODY LANGUAGE. Sit up, face the person you’re talking to and make eye contact. This lets the person know that you’re listening with your full attention. 2 RESTATE WHAT YOU HEAR. This shows that you’re listening and that you understand what the other person said. It also clarifies if anyone has lingering confusion and helps you remember more precisely what was said. 3 CHANGE UP THE COMMUNICATION METHOD. Not everyone communicates best face-to-face. Some people would prefer to email, so they can think about their words before they say them, while others opt for phone conversations. PROMO PLANNER NOVEMBER National Diabetes Month Peanut Butter Lovers’ Month Vegan Month World Kindness Week (Nov. 13-19) National Family Week (Nov. 20-26) Daylight Savings Time Ends (Nov. 6) Election Day (Nov. 8) Veterans Day (Nov. 11) Thanksgiving Day (Nov. 24) GivingTuesday (Nov. 29) DECEMBER National Pear Month Universal Human Rights Month Worldwide Food Service Safety Month Cookie Exchange Week (Dec. 5-9) Hanukkah (Dec. 24-Jan. 1) Kwanzaa (Dec. 26-Jan. 1) World AIDS Day (Dec. 1) National Wreaths Across America Day (Dec. 10) Winter Solstice (Dec. 21) Christmas (Dec. 25) JANUARY Be Kind to Food Servers Month Financial Wellness Month National Slow Cooker Month Oatmeal Month Diet Resolution Week (Jan. 1-7) Sugar Awareness Week (Jan. 16-20) National Milk Day (Jan. 11) Martin Luther King, Jr. Day (Jan. 16) National Compliment Day (Jan. 24) Chinese New Year—Year of the Rooster (Jan. 28) For more observances and promotional ideas, check out SN’s 2016-17 Promotional Calendar at www.schoolnutrition.org/promocalendar. “TUESDAY” TIDBITS Illinois Passes Breakfast Bill Governor Bill Rauner signed Illinois’ “Breakfast After the Bell” bill (SB 2393) into law on August 19. Schools with 70% or more low-income students will be required to implement a “Breakfast After the Bell” program. Schools can determine the specific service model used. Breakfast expansion is made possible through funding from federal grants. Error Rate Study Launched In August, the Federal Register published notice of a third USDA study in its Access, Participation, Eligibility and Certification series (APEC III). The purpose is to provide USDA’s Food and Nutrition Service (FNS) with key information on annual error rates and erroneous payments for the federal National School Lunch and School Breakfast Programs. APEC III also will identify school food authority, school and student/household characteristics that may be related to error rates, identifying strategies and actionable guidance for reducing errors. Guidance Addresses Tofu & Soy Yogurt In August, USDA/FNS issued Memo SP 53-2016 to clarify how to credit tofu and soy yogurt products as a meat/meat alternate component in menu planning. The memo states that 2.2 ounces (¼ cup) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1-oz. equivalent meat alternate. For soy yogurt, 4 fluid ounces (½ cup) is creditable as 1-oz. equivalent meat alternate. Smart Snacks Guide Available As schools begin a new year and new personnel adjust to rules that affect all foods sold on campus, USDA has developed a ready-to-go resource to understand the Smart Snacks Standards and determine if a food/beverage meets the requirements. It promotes the Alliance for a Healthier Generation’s Smart Food Planner, which uses a product’s ingredient statement and Nutrition Facts panel to calculate if it meets the standards. The 16-page A Guide to Smart Snacks in School is available as a PDF to download. Visit www.fns.usda.gov/sites/default/files/tn/USDASmartSnacks.pdf to access. Tuesday Morning is SNA’s free weekly policy e-newsletter. Subscribe at schoolnutrition.org/Newsletters/TuesdayMorning. INGREDIENTS FOR HEALTH: PARSNIPS What looks kind of like a carrot and tastes kind of like a carrot, but definitely isn’t a carrot? The humble parsnip! HOW TO EAT. Get ready for parsnip season—this root veggie is at its best between September and March, making it an ideal winter vegetable. They can be eaten raw, but parsnips are typically cooked, usually braised, roasted or steamed. Give the outer peel a good scrub first, rather than removing it. NUTRITIONAL PROFILE. One cup of sliced parsnips contains 100 calories and 7 grams fiber. It provides 37% of the RDA for vitamin C. TRY THIS. Cut the parsnips into 1-in. chunks and toss with olive oil, Herbes de Provence (or other dried herb mixture) and kosher salt. Roast in a 400°F oven for 25 to 30 minutes, or until the parsnips are tender in the center and browned on the outside. READ MORE. “Don’t Blame Bunnicula: Parsnips Are Perfect Just the Way They Are,” Bon Appétit, http://tinyurl.com/parsnips-SN A parsnip might look like a white carrot, but it’s actually its own vegetable (though closely related to both carrots and parsley). It’s native to Europe. Spending the American Food Dollar The United States has become a nation of restaurant patrons, rather than one of home cooks. At least, that’s what the numbers say—the Census Bureau determined that in 2015, for the first time ever, Americans spent more money at “eating and drinking establishments” than they did at the grocery store. Here’s a closer look at how it breaks down: • 18%: The number of calories Americans consumed away from home in 1978. • In 1992, Americans spent $162 on food at the grocery store for every $100 they spent at restaurants. As of early 2015, U.S. restaurant sales—$50.47 billion—were higher than grocery store sales ($50.46 billion) for the first time. • 32%: The number of calories Americans consumed away from home in 2008. • 629,488 The total number of U.S. restaurants, as of Spring 2015 • Average bill per person at a restaurant: $39.40 • 58% of U.S. adults report dining out at least once a week.
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