…Month (HOTM) Program. HOTM is a series of 12 monthly lessons aimed to increase exposure to and consumption of various fruits and vegetables. Each month a California-grown fruit or vegetable…
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…resigned to the fact that some dishes may be more acceptable to older students than to their younger counterparts. But when it comes to modern flavor trends, Gordon, SNA’s 2025…
Read More…grains served in 31% FCCH 86% served meats and 15% served meat alternates 90% served milk (skim/1% milk at 48%, 2% milk at 37%, and whole at milk 15%) 60%…
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Generation after generation of kids have sat in the school cafeteria and enjoyed a hot meal—sometimes nutritious, sometimes a bit indulgent, but one thing has remained constant. School meals give…
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Sign Into Your SNA Account This page is for SNA members. Not a member? Join today! If you’re having trouble logging into your account, contact the SNA Service Center. Member…
Read More…and Milk Whole Eggs, Liquid (scrambled) 3.5 oz Whole Grain Tortilla 1 tortilla Reduced Fat Cheddar Cheese, Shredded 0.5 oz Orange Slices ½ cup 1% Milk 8 oz Egg Quesadilla…
Read More…student access to competitive foods. Similar recommendations were made by the New Orleans Food Policy Advisory Committee, a committee originated by the Tulane Prevention Research Center (PRC), in its 2010…
Read More…salad bar at the end of service. For each lunch session, the weight of apple discarded was subtracted from the weight of apple taken from the salad bar to calculate…
Read More…every two weeks, which can lead to menu fatigue. Students like hot entrées and offering them daily or alternating hot/cold entrée days can increase participation. A variety of hot breakfast…
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…myself, I used to come home from school and make the same thing almost every day: a tortilla with shredded cheddar cheese, rolled up and microwaved until melted perfection. It’s…
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