make a better breakfast team · agenda •1:00 –2:00 breakfast basics emily •2:00 –2:30...
TRANSCRIPT
Make a Better Breakfast Team
Emily Mattern, United Dairy Industry of Michigan
Tim La Rocque and Andrew Lohser, General Mills
Tyler Boron, Shiver Shock
Agenda
• 1:00 – 2:00 Breakfast Basics Emily
• 2:00 – 2:30 General Mills Andrew & Tim
• 2:30-3:00 Shiver Shock Tyler
• 3:00-4:00 Recipe & Marketing Development
– (breaks as needed)
Ways to Increase Breakfast Participation
Help Your Students be Ready to Learn
Emily Mattern, MA, RDNYouth Wellness Manager
United Dairy Industry of Michigan
The Problem
• Currently, only about 60% of Michigan free and reduced price lunch participants also receive breakfast
• #20 in the nation
• Goal is reaching 70 low-income students with breakfast for every 100 participating in lunch. (Food Research & Action Center)
The Problem
• More than a problem of hunger, no breakfast can be an education issue.
• Hunger in Our Schools 2015 report stats
• Michigan goal:
increase average daily participation in breakfast by 2,000 kids per day by June 30, 2018
United Way of Southeastern Michigan
May 2, 2018Ford Field, Detroit
Meet ALICE
Asset Limited,Income
Constrained,Employed
Funded by Consumers Energy and local United Ways
From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
What does the ALICE Report describe?
Household Survival Budget
ALICE Threshold
ALICE Income Assessment
Economic Viability Index
From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
ALICE Survival Budget
From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
10
How many households are struggling
Poverty & ALICE15% 25%
Above ALICE Threshold
40%60%
From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
11From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
How Much Does ALICE Earn?
From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
Basic Needs with Public and Nonprofit Spending
From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
• For the ALICE Report visit
• www.michiganALICE.org
14From Nancy Lindman, MI Learning Connection Summit, May 2, 2018
What you eat
or don’t eat
matters to
your brain
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
A Good Diet Changes the Brain
• More brain cells• Stronger connections• Faster communication• More blood flow• More glucose & oxygen• Rapid repair
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
Hunger ImpactsMental Health & Development
• Worse developmental outcomes• Psychosocial, behavioral, and attention problems• Depressive and suicidal symptoms in adolescents• Lower academic performance
Weinreb; Pediatrics; 2002; 110; e41Dunifon; Social Service Review; 2003; 77; 72–92
Kleinman; Pediatrics; 1998; 101; e3. Murphy; Journal of the American Academy of Child and Adolescent Psychiatry; 1998; 37 (2), 163–170
Whitaker; Pediatrics; 2006: 118(3); e859–e868Slack; Social Service Review; 2005; 79(3); 511–536
Jyoti; Journal of Nutrition; 2005; 135; 2831–2839Rose-Jacobs; Pediatrics; 2008; 121(1); 65–72
Skalicky; Maternal and Child Health Journal; 2006; 10(2); 177–185
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
The School Nutrition Success Story
• 55 million students
• 32 million lunches/day
• 35-40% kcals school vs56% kcals at home
• Improve nutrition
• Lessen obesity
• Improve behavior
• Boost academic achievement
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
Food Provides Fuel
Hungry ChildThe Mid-Brain
is focused on food
Grouchy
Restless
Anxious
After Eating
The Front Brain
is in working m o d e
Calm
Organized
Thoughtful
Alert
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
School Breakfast
In National Surveys
20% children, 31% teens skip
• Eating School Breakfast:
– Vit A and C, calcium, iron, fiber, whole grain
– Lower weight, more muscle mass
• Ready to Eat cereals:
– 36% children, 25% teens consume
– More Vit A, iron, folate, whole grain
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
Breakfast & Body Weight
In children, adolescents & adults
Regular breakfast =
Lower weight
Skippers are twice as likely to be overweight
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
Nutritional Contributions ofSchool Breakfast Program
• Greater energy/ day
• Vit C
• Phosphorus
• Calcium
• Magnesium
• Riboflavin
• Fiber
Energy and micronutrients not consumed at breakfast
are not made up over 24 hrsFrom Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
School Breakfast
Improves
• Attendance
• Behavior
• Classroom participation
• Attentiveness
• Concentration
• Math and reading scores
• Standardized test scores
• Cognitive test speed
• Vocabulary
Decreases
• Anxiety
• School nurse visits
• Tardiness
• Absenteeism1,2
School breakfast programs also make economic sense and have been shownto increase revenue in the food service department.2
And yet…Only 1/3 of Eligible KidsGet Breakfast at School!
Share Our Strength/ Delloite Study, 2013From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
BreakfastMakes a Difference
GlucoseFuels the
Brain
Offersnutrients
tomaintainthe Brain
Lowersriskof
Obesity
Makesa
betterstudent
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
“We can’t raisea child’s IQ,
and we aren’t their teachers,
but if we are allowedthrough improved nutrition and regular physical activitywe can put a better student
in the chair”-Robert Murray MD
From Dr. Elizabeth Zmuda, MI Learning Connection Summit, May 2, 2018
• Nutrition is key to reaching state goals
Evaluate Your Programhttps://www.milkmeansmore.org/schools-educators/school-meals/school-breakfast/
Breakfast Menu Pattern
• Fruit: 1 cup
• Milk: 1 cup
• Whole Grain: 1 serving– K-5: 7-10 per week
– 6-8: 8-10 per week
– 9-12: 9-10 per week
• Meat/Meat Alternate– No requirement
– May serve 1 oz meat with 1 oz grains
Make Breakfast Part of the School Day
• Traditional breakfast in the cafeteria doesn’t work.
• Breakfast can be counted as instructional time.
The Solution
• Breakfast in the Classroom– Served and consumed in classroom
• Second Chance Breakfast– Meals served after first period
– Most successful models allow kids to eat in class
• Grab and Go– Meals served in convenient, easy to access
locations before and after the bell
– Most successful models allow kids to eat in class
Breakfast in the Classroom
• Students are served breakfast in the classroom– Can involve students in delivery
• Great for Universal Free Breakfast or CEP
• Teachers record which or how many students eat.
• SNAF Resource Center– http://schoolnutritionfoundation.org/breakfast-
in-the-classroom/
Pontiac Academy for Excellence Elementary School
Flint City School District
Breakfast in the Classroom Equipment
Grab N’ Go
• Meal served on mobile cart
• Take the food to the students
– Where do they hang out?
• Hot or cold items
• Ideally, able to eat in classrooms
Hazel Park Secondary Breakfast Overall Information on HS Program
• Breakfast served out of snack room vs. carts located at front & back entrance• Changes to program made during National School Breakfast Week in March• CEP
Success• Significant increase in ADP numbers• Breakfast cart provided by United Way• Articles, Press Releases• Success due to administration support and food service associates
Possible Challenges• Lack of support • Equipment needed• Increase Labor Cost• More students eating, more garbage
Future Projects• Breakfast cart started at JHS front entrance
Grand Rapids Public Schools
• 46 school sites within the district
• SFA for 14 additional non-district sites
• GRPS - Community Eligible Provision (CEP) since 2012
• Over 3.5 million meals served to GRPS students during
the 2016 – 2017 school year
Grab & Go Concept
Target: Students coming too late to go the cafeteria
How: Standard utility carts with food choices to
equal a reimbursable meal
Menu: Muffins, Bars, Cereal Kits
Fruit & Fruit Juice
Milk
Accountability: CEP check off sheet was used to count students
Students Eating Breakfast
vs.
Students Eating Lunch
Sept. 2017: 52%
May 2017: 67%
More students also began to come
to the cafeteria for breakfast as the
school year progressed!
Ottawa Hills High School Grand Rapids Public Schools
Kitchen Manager: Rachael Arroyo
Breakfast Served in the Cafeteria: 7:00 – 7:30 am
Grab & Go for students arriving after 7:25 am
Students Eating Breakfast
vs.
Students Eating Lunch
Sept. 2017: 62%
May 2017: 89%
Compared to the 2015 – 2016
school year, Union served an
average of 300 additional breakfast
meals each day!
Kitchen Manager: Joy VanHarn
Breakfast Served in the Cafeteria: 7:00 – 7: am
Grab & Go for students arriving after 7:25 am
Union High School Grand Rapids Public Schools
Rogers City Elementary School
• Received an equipment grant for the cart.
• Serving hot breakfast in the cafeteria and hallway
• Sept 2017 vs. Sept 2018: 26 more students each day ate breakfast
• Almost tripled their breakfasts!
Grab N’ Go Equipment
Smoothies
• Offered in 36.5% of districts
– School Nutrition Association (SNA)-School Nutrition Operations Report: The State of School Nutrition 2016, based upon an analysis of 960 survey responses.
Yogurt-Based Smoothies
• ½ cup Yogurt (meat alternate)
• 8 fl oz Milk
• 1 cup Fruit/Vegetable
• Grain cannot be counted in a smoothie
Smoothie Options
• Use USDA commodity frozen or canned fruit
• Fruit or vegetable serving is based on pureed volume
– Counts as juice
• “Extras” count towards calories
Blender Options
Smoothie Resources
• Basic Information
– Regulations
– Recipes
• Online Promotion Kit
– Menu signs
– Punch card
– Raffle card
• Outside of Meals
Smoothie Demo Video
Smoothie Results
Robert Brady, retired from Utica Community Schools
“Smoothies have been a game changer for the school breakfast program at our four high schools.”
• Purchased 4 Vitamix blenders
• Averaging 140 smoothies per day
• Served over 22,000
• Gross breakfast sales revenue up 50%
• Full pay breakfast sales up 160%
Yogurt Parfait
Bar
Yogurt Parfait Recipe
• 4 ounce (1/2 cup) Yogurt
– Use 2 ounce dipper for 2 layers
• 1 cup fruit
– Use ½ cup dipper for 2 layers
• 1 grain serving of cereal
– Use 4 ounce dipper for 2 layers
Yogurt Parfait Ingredient Options
• Yogurt– Plain, vanilla, strawberry
– Regular or Greek
• Fruit Choices– Strawberries, blueberries, diced peaches, grapes,
pineapple, raspberries, fresh apple slices, dried cherries, raisins, mandarin oranges
• Whole Grain Cereal– Whole grain oat O’s, granola, fruit cereal puffs, honey
corn puffs, cinnamon-sugar squares, puffed rice, honey graham squares, fruit oat O’s.
Birmingham, Pierce Elementary
Overnight Oats
• Overnight Oats
Whitehall District Schools
• Oatmeal bar
Hot Chocolate Milk
• Easy as heating up chocolate milk to serve!
Lattes for High Schools
• Smart Snack Compliant for High Schools
Fat free milk
Coffee/espresso
Sugar free flavoring
• Count only the calories of the added sweeteners (no more than 60 calories per 12 floz serving
Breakfast Menu Ideas
• Hot Entrees:
– Egg & Cheese Sandwich
– Huevos Rancheros
– Breakfast Pita (eggs & cheese)
– Chicken Biscuit Sandwich
– Egg Tacos
– Pancakes with fruit toppings
Breakfast Menu Ideas
Agenda
• 1:00 – 2:00 Breakfast Basics Emily
• 2:00 – 2:30 General Mills Andrew & Tim
• 2:30-3:00 Shiver Shock Tyler
• 3:00-4:00 Recipe & Marketing Development
– (breaks as needed)
YoGo Coffee CoolerTim LaRoque, Andrew Lohser, Connor Patterson
What You Need
How to Make
Add 1 gallon of milk 1%
Add in 2 ½ Tbsp. of instant coffee
Add one Bag of Yoplait Parfait Pro
Add in 2 Cups of any sugar free
flavoring syrup.
Mix until coffee dissolves
How to Serve and Shelf Life
Pour 13oz of YoGo Coffee Cooler over ice
and serve
Or use a slush machine to pour directly into
cup.
Shelf life on the cooler is 3 days
refrigerated.
Recipes
Go to generalmillscf.com and search YoGo Coffee Cooler
Agenda
• 1:00 – 2:00 Breakfast Basics Emily
• 2:00 – 2:30 General Mills Andrew & Tim
• 2:30-3:00 Shiver Shock Tyler
• 3:00-4:00 Recipe & Marketing Development
– (breaks as needed)
69
Shiver Shock Marketing Ideas
We partnered with the Fuel Up to Play 60 Leadership Team at this elementary school in NC!
Engage the Students!
Social Media!
Build Excitement!
Customize For School Events!
Any Questions?
Agenda
• 1:00 – 2:00 Breakfast Basics Emily
• 2:00 – 2:30 General Mills Andrew & Tim
• 2:30-3:00 Shiver Shock Tyler
• 3:00-4:00 Recipe & Marketing Development
Grab a Partner
• Recipe Development
– Scratch recipe
– Shiver Shock recipe
– Yo-go recipe
• Marketing Plan
– What would work in your school?
– Timeline, rollout plan
• Present ideas to larger group
Contact Us
• Emily Mattern
– United Dairy Industry of Michigan
• Tyler Boron
– Shiver Shock
• Tim La Rocque
– General Mills
• Andrew Lohser
– General Mills