What Makes Better 4 Meals Unique

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2 What Makes Better 4 Meals Unique Similar to charter schools, Better 4 You Meals focuses on the needs of the unique population we serve. We realize that each school and community is different and we want to support your school by offering a variety of programming to increase participation, save money, and assist in meeting compliance requirements. How do we do this? Expertise: Our top management knows Charter Schools. Many of our employees come from some of California s top Charter Schools and Charter Management Organizations. They have worked with hundreds of schools in implementing food programs that are successful and fully compliant with State and Federal regulations. Not only do we provide nutritious meals, we assist schools with the implementation and execution of their food program. We also provide guidance for your compliance needs and questions. Price Point: Our volume and reputation allows us to provide schools with the best possible price points that are well under the state and federal reimbursement rates. In many cases, this allows schools to benefit financially and generate revenues to invest in their meal program. Ability to Source Better Products: We have a team who is focused on finding the best products on the market and transforming them into an enjoyable meals. We work with local vendors and farms to provide schools with fresh foods and fruits daily while meeting all the USDA and CA State regulations. Better Variety: We understand that students can become uninterested in the same meals over and over. So, we work hard to ensure a menu with large variety that still includes their favorite items. Please review the following pages and learn about what makes us unique!

3 Compliance Support

4 Compliance Support At Better 4 You Meals, we understand the many daily demands faced by charter school leaders. For this reason, our team is committed to support your site with all food compliance needs to let you concentrate on educating students. Our management team is fully versed in State and Federal food program mandates and will assist you with dayto-day operations. We will provide you with: Nutritional Analysis Support Using Nutrikids Software Production and Transportation Records Therapeutic Menus Analysis of Your Food Program Waste Management Tools Hazard Analysis & Critical Control Points (HACCP) Standard Operating Procedures We can also guide you through the process of: Administrative Reviews (Audits) Accessing USDA Foods to Reduce Costs Health Inspections Developing a Wellness Policy Grant Writing We are proud sponsors of the newly created Charter School Nutrition Association coming this Fall All of our clients will enjoy the benefits of this non-profit organization that will focus on supporting charter schools that participate in the National School Lunch Program.

5 New Facility & Support Team

6 Better 4 You Meals Is Growing Although we will maintain our Chatsworth satellite location, we are expanding our operations to include a 42,000 square foot facility in Commerce, California. Our new facility will be fully equipped to meet all of your site needs, including a new fleet of delivery trucks. We will have tours of our new facility available throughout the year beginning August 1, In addition, we will host compliance training workshops on an ongoing basis.

7 Support Team Better 4 You Meals is committed to providing professional and reliable support services to our partner schools. We want to create a lasting partnership by: > Tailoring the meal program to suit your schools specific needs. > Online and in-person support for all assistance needs. > NSLP Compliance knowledgeable staff can help guide you with State and Federal program requirements. > Special menu and event assistance.

8 USDA Foods

9 USDA Foods The USDA Foods program (Commodities) supports nutrition assistance to schools by providing high quality meats, fruits and vegetables, dairy food products at minimal cost. Most school districts reduce costs by incorporating USDA Foods into their meals. However, most charter schools cannot participate in this program because they lack processing capacity and storage facilities. Better 4 Meals is proud to be a part of the REAL Journey Charter School Co-Op. > In 2011, REAL Journey Academies formed a Charter School Cooperative (Co-op) utilizing USDA Foods Backhauling Program. The purpose of this Co-op is to provide charters who use a food vendor the opportunity to receive credits by accepting USDA Foods to use in their prepared meals. > The Co-op will handle all paperwork, order the Foods, arrange transportation, and monitor compliance. The vendor will pick up, store and ensure food safety of all donated foods. The school will receive monetary credits and enjoy meals prepared with quality USDA Foods.

10 Universal Breakfast

11 Better 4 You Meals has Extensive Expertise Implementing Universal Breakfast Universal School Breakfast refers to a school program that offers breakfast at no charge to all students regardless of income. Continue reading to see why Better 4 You Meals is the best choice to provide breakfast at your school and how you can successfully implement universal breakfast. We are believers in the benefits of breakfast! 1

12 Did you know? Almost a third of children regularly go without breakfast before school. Without school breakfast many children would not otherwise eat a nutritious breakfast every morning. 2

13 EAT YOUR BREAKFAST It s not a secret that breakfast is the most important meal of the day! Research shows that students who eat a nutritious breakfast everyday: have improved concentration and energy to focus on class work. are more likely to behave better in school and get along with their peers. are likely to have fewer absences and incidents of tardiness. get more of important nutrients, vitamins and minerals such as calcium, dietary fiber and protein. are less likely to be overweight. are establishing healthy habits for later in life. 3

14 Better 4 You Meals Offers: Healthy meals prepared using fresh ingredients Ethnically diverse options and meals for specific dietary needs Ecologically-sound practices including recyclable packaging Fresh fruits that are locally grown Whole grain breads, cereals, and muffins Yogurts and specialty items 0 trans fat Products that are baked not fried Nutritionally formulated meals to meet all USDA and State regulations Extensive experience working with reimbursed food programs 4

15 Breakfast Anytime, Anywhere! We understand that there is limited time in the morning. In response to this challenge, we developed a grab and go breakfast that can be served anytime, anywhere. Before School In the Classroom At Nutrition Every school is different and unique so it s up to you to decide how you want to implement breakfast and we will help you get started! 5

16 Before School A typical school has students arriving as early as one hour before school starts. Parents are rushing off to work and don t have time to make breakfast. By serving breakfast before school you will make sure students get the right start to their day. Implementation Strategy > A table is set up a the entrance of the school. Students pick up breakfast as they walk into school. > One staff member takes counts and supervises as the students grab their breakfast and milk. (Student volunteers can help too!) > Students eat their breakfast before class starts or they take their breakfast to class. > Students who are not hungry or don t want it are encouraged to save their breakfast in their back pack for later. The grab and go packaging makes for easy storage. 6

17 In the Classroom Many logistical problems come to mind when considering Classroom Breakfast. Staffing? Cleanup? Class disruption? Yet in schools across the country, a combined effort of staff, teachers, custodians, and students have made Classroom Breakfast a success. Implementation Strategies > Breakfast is delivered on carts by designated service staff and served in the first 7-10 minutes of class, while teachers take role and/or review morning announcements. > Student representatives pick up breakfasts from the eating area and take them back to the class in a cart or on a wagon. > Students stop by the eating area and pick up breakfast and then go to class. Breakfast in the classroom helps build up class camaraderie as students are breaking bread together. 7

18 At Nutrition Nutrition or snack break can be a great opportunity to serve breakfast. Tummies are beginning to grumble so it is a great time to energize! Since our breakfast is formulated to be easy to eat and distribute all you need is minutes for serving. Implementation Strategies > A table is set up in the main common area and students grab breakfast during break. A staff member is there to take counts and supervise. > Breakfast is delivered to the classroom and students are served as they leave and eat during the break. > If breakfast is served before school, this can be a time for second chance breakfast for those who arrived late or were not hungry in the morning. > Set up a share box for unwanted breakfast items. Other students can pick up items if they are still hungry. This box can also be kept in the office or classroom if students are hungry later in the day. 8

19 What to Expect Here is what you can expect on a typical day: 1. Your food will arrive during a delivery window of your choice. 2. Food will arrive in green bins of approximately 50 per bin with the milk separate. On warm breakfast days, the warm items will arrive in a cambro, the fruit in green bins and the milk separate. On any given day there are no more than 3 items for students to grab and go. 3. Staff and students help distribute the breakfasts and everyone is encouraged to help with clean up. 4. That s it. Our goal is to make this process easy to prepare, receive, and distribute all while providing a nutritious reimbursable meal for students! 9

20 Participation is Key Participation is key to having a successful meal program and healthy students. We offer a great variety on our menu to fight food boredom. We value our clients feedback. With your input we may add more of a product that is popular or remove products that may become unpopular. Samplings and tasting are offered to re-engage students and promote the food program. We also offer nutritional workshops to emphasize the importance of breakfast and overall nutritional health. If participation lowers and there are financial implications, a B4YM representative will develop a plan that will assist your school. 10

21 Financial Analysis Universal Breakfast allows your school to feed every student for FREE and if your school has over 80% free and reduced students, increased participation can help your school make a surplus on breakfast. Better 4 You Meals Universal Breakfast Program Financial Analysis School Name Total Enrollment: 300 % Free: 75% ABC School % Reduced: 10% Number of School Days: 180 Students Status Attendance Factor (95%) Estimate Reimbursement Rates Totals Per Day Days Total 225 Free $ $ 82, Reduced $ $ 9, Paid $ $ 2, Total $ 94, $1.80 per meal Cost $ 92, Surplus $ 2,

22 Testing Support

23 Testing Support Better 4 You Meals knows how hard your students and staff work to prepare for this important test and we are here to support you. We support our schools by providing special treats to kick off the week! Brain Foods: The foods we eat have an influence on how well our brain functions. What we eat can have a POWERFUL affect on our brain s energy, memory, and motivation! School testing week will include additional specialty menu items made with brain foods! Samples: Blueberries Eggs Whole Grains Mixed fruit and seeds Testing Favors: Each school will receive a special kit with fun motivational items to help keep students going through the week. Samples: Pencils Bookmarks Erasers This special testing support is offered to B4YM clients as part of their annual contract at absolutely NO additional cost!

24 Ticket 2 Wellness

25 Ticket 2 Wellness Better 4 You Meals has had success engaging students and increasing participation with the Ticket 2 Wellness game. In this game, tickets are randomly placed on various meals during the month. If a student grabs a meal containing one of these special Wellness Tickets the student will win a prize. The more a student participates, the higher their chances to win! How to Participate: > Wellness Tickets will be randomly placed on various meals several times per month. > Students must pick up a meal in order to participate and possibly win. > The lucky student(s) who finds the Wellness Ticket notifies the front office. > Office staff will notify Better 4 You Meals and prize(s) will be sent the following week. Prizes: > We work with your school to find the best prizes for your students. Prizes can range from gift cards to free dress days. Student winner from Animo Oscar de la Hoya

26 Outreach

27 We Support You All Year Long Better 4 You Meals wants to be your vendor and partner. We are here to support you in order to ensure a successful program all year long. Additional Support > Nutritional Workshops Conducted by Chefs and Nutritionists > Marketing and Promotional Materials > Student tastings and samplings that help increase participation and program support > Student Feedback Surveys Please review the following pages for samples of our materials. 1

28 6/2/2014 Healthier Recipes: A Guide To Ingredient Substitutions By: Better 4 You Meals Nutritionist Whipping up healthy recipes may be easier than you think! 1

29 6/2/2014 Do you remember your favorite dish growing up? Five Simple Techniques Use your imagination and experiment to find other ways to create healthy recipes you may even make your mother or grandmother proud! 2

30 6/2/ Reduce The Amount Of Fat, Sugar and Salt Fat. For baked goods, use ½ the butter, shortening or oil and replace the other half with unsweetened applesauce, mashed banana or prune puree. Sugar. Reduce the amount of sugar by 1/3 to ½ by adding spices such as cinnamon, cloves, allspice and nutmeg, or flavorings such as vanilla extract or almond flavoring to boost sweetness. Salt. Reduce salt by ½ in baked goods that don't require yeast. For most main dishes, salads, soups and other foods, you can reduce the salt by one half or eliminate it completely. 2. Make A Healthier Substitution Pasta. Use whole wheat pasta instead of enriched pasta. You'll triple the fiber and reduce the number of calories. Milk. Prepare a dessert with fat free milk instead of whole milk to save 66 calories and almost 8 grams of fat per cup. Meat. When making casseroles, scale back on meat, poultry or fish and increase the amount of vegetables. You'll save on calories and fat while gaining more vitamins, minerals and fiber. 3

31 6/2/ Cut Back On Some Ingredients Toppings. For baked goods, eliminate frostings, coconut or whipped cream toppings, which are all high in fat and calories. Condiments. Cut condiments, such as pickles, olives, butter, mayonnaise, and syrup which can have large amounts of salt, sugar, fat and calories. Use less soy sauce than a recipe calls for to decrease the amount of salt. Cheese. If a recipe calls for 1 cup of shredded cheddar cheese, use 1/2 cup instead. 4. Change Cooking and Prep Techniques Cooking method. Healthy cooking techniques include braising, broiling, grilling, poaching, sautéing and steaming. Nonstick cookware. Using nonstick pans or spraying pans with nonstick spray will further reduce the amount of fat and calories added to your meals. 4

32 6/2/ Downsize The Portion Size Slow down. Eat your meals more slowly to give your body a chance to register the fact that you're filling up. Put your fork down between bites if necessary. You'll eat less in the long run. Check portion sizes. Train yourself by using smaller plates, spoons, and cups. Plan ahead when eating out. Take precautions such as splitting a dish with a dining companion, skipping the bread basket, or asking for a doggie bag, and packing up half your meal. Use Fruit Puree Not Butter When your recipe calls for: butter, margarine, or oil Use this ingredient instead: baby prunes or apple sauce Best used for: brownies & dark quick breads Why substitute? Substituting baby prunes for oil and butter cuts more than half the fat and calories. Tips on making the switch: The color of the prunes will change the batter color, so use this swap when baking dark breads or brownies. The recipe will bake up denser and have more moisture. Also, be sure to snip the tips of the prunes and finely chop them for the recipe. 5

33 6/2/2014 Use Low Fat Yogurt and Cottage Cheese Not Sour Cream When your recipe calls for: sour cream Use this ingredient instead: equal parts lowfat yogurt and low fat no salt added cottage cheese Best used for: dips & salad dressings Why substitute? The combination of the yogurt and cottage cheese gives your recipe lower fat content with the same consistency. If you choose the no salt added cottage cheese, your dip will also be lower in sodium. Tip on making the switch: Puree the yogurt and cottage cheese in a blender for a smooth consistency. Use Egg Substitute.Not Whole Egg When your recipe calls for: a whole egg Use this ingredient instead: 1/4 cup egg substitute or 2 egg whites Best used for: baked goods & omelets Why substitute? Whole eggs are high in cholesterol, containing 2/3 the daily recommended total. Choose an egg substitute that contains no fat or cholesterol. For baked goods, check to see that the substitute contains added lecithin, which can act as an emulsifier or thickener. 6

34 6/2/2014 Use Fresh Herbs Not Seasoning Salt When your recipe calls for: seasoning salt Use this ingredient instead: salt free dried herb blends, fresh herbs, garlic, or fresh peppers Best used for: entrees, side dishes, dips, sauces Why substitute? Seasoning salt is high in sodium, which can increase your blood pressure. Add salt free blends and fresh herbs to enhance the flavor of your dish without worrying about your numbers. References Easy Healthy Recipe Substitutions With these quick and easy ingredient substitutions, cooking heart healthfully doesn t have to be a chore. By Mindy Hermann, R.D., and Sara Broek heart healthy recipesubstitutions/#page=9 Healthy recipes: A guide to ingredient substitutions Use this guide to see how you can make simple ingredient substitutions that will give your recipes a healthy boost recipes/nu

35 FALL 2013 NEWSLETTER Fall 2013 Newsletter Issue #1 STUDENTS ENJOYING BETTER 4 YOU BREAKAST DURING NUTRITION BREAK The Impact of School Breakfast Excerpts taken from Ending Childhood Hunger: A Social Impact Analysis, by Deloitte and the No Kid Hungry Center for Best Practices, The School Breakfast Program (SBP) addresses two of the major obstacles low-income families face in overcoming food insecurity: access to and affordability of nutritious meals. This program can have significant societal impacts, as improving access to affordable meals can be linked to long-term health, education, and economic outcomes. The traditional school breakfast delivery model, where students can receive breakfast from their school cafeteria before school begins, has not been widely effective in getting students to eat breakfast at school. This may be due to the social stigma associated with the program as being for poor kids as well as the difficulty of getting students to school early enough to eat breakfast in the cafeteria. SBP participation can increase by encouraging schools to implement alternative breakfast models, in which breakfast is made part of the school day, thereby increasing student access to breakfast and reducing the stigma. School breakfast can have farreaching impacts on low income students health, academic achievements and economic prospects. Studies have indicated that students who eat breakfast see fewer vitamin deficiencies, are less likely to experience chronic illnesses and are more likely to maintain a healthy BMI. Federal food programs such as SBP are essential in the fight to end childhood hunger. Giving school breakfast to a low-income child does more than just provide essential nutrition to which they might not otherwise have access; school breakfast can also improve a student s ability to focus in class, excel at their school work, and increase their likelihood to attend class, thereby raising their chance of obtaining a high school diploma. Potential impacts of increasing school breakfast participation to 70% of school lunch participation: 84,890 fewer absences 56,590 students with higher math test scores 14,140 more high school graduates In May 2013, LAUSD Board of Education voted unanimously to continue to expand their Breakfast in the Classroom program that now feeds breakfast to over 200,000 students a day.

36 FALL 2013 NEWSLETTER NE 2 Family Exercise Tips Article from: September is upon us and the cooler temperatures, shorter evenings and uncertain weather will soon arrive before you know it. But saying goodbye to summer doesn t mean you must rush indoors. Fall is a wonderful time to renew your families outdoor exercise routine and explore nature s limitless playground. So head to the park it s time to embrace the cooler temperatures and colorful changes in the great outdoors. 1. Dress for success: When exercising outdoors in the fall, it s important to dress for the elements. Wear multiple layers of breathable clothing to keep you warm, which you can peel off gradually as you work up a sweat. 2. Stay hydrated: While the humid days of summer are behind us, our bodies continue to lose fluid as we cool ourselves through sweating and even through our increased breathing rate. Dehydration can lead to fatigue and decreased endurance, so be sure to stay well hydrated this fall. 3. Safety first: The shorter fall daylight hours mean that it s more important than ever to make yourself visible to others when exercising outdoors. Reflective accessories, brightly colored clothing and bike lights where appropriate are essential. Be seen and be safe this fall. Fruit Spotlight: Zucchini There is much debate surrounding whether zucchini is technically a summer or fall vegetable and even more debate over whether zucchini is a fruit or a vegetable! but suffice to say, it s available all year round but reaches its peak in the fall and definitely makes for a hearty addition to most fall dishes. Selection: Choose small to medium-sized zucchini featuring shiny, bright green skin, firm and heavy in hand. The best size for zucchini is 6 to 8 inches long and 2 inches or less in diameter. Some big sized varieties with marrow are specially grown especially for stuffing. Minor superficial scratches and mild bruises are often times seen on their surface but are perfectly fine. Storage: At home, place them in plastic bag and store inside the vegetable compartment of the refrigerator set with adequate moisture. They can be stored for up to 2-3 days. Nutrition Benefits: Zucchini is perhaps best known for its vitamin C content, but also is considered a good source of vitamin A and lutein, which is important for eye health, as well as folate and potassium.

37 FALL 2013 NEWSLETTER NE 3. LOOK FOR THESE NEW BREAKFST ITEMS: Whole Grain Coffee Cake These 4oz Coffee Cake products are whole grain rich, 0 trans-fat, and 6 grams of protein per serving. All products are made in a peanut free and tree nut free facility. The coffee cake is rich and moist and full of flavor that all kids will enjoy. Weekend Breakfast Recipe: Healthy Zucchini Bread Recipe from: Whole Grain Banana Bread These 3.4 oz Ultra Slice of Banana Bread is whole grain, dairy free, and loaded with potassium. This moist and tasty banana bread is healthy and delicious! Whole Grain Pan Dulce This whole grain Pan Dulce is a flaky baked specialty that delivers the aesthetic appeal and nutritional goodness to increase excitement and participation. Ingredients Prep Time: 10 min 1 1/2 cups whole wheat flour 3/4 cup sugar Cook Time: 45 min 1/4 teaspoon baking soda Cooking Level: Easy 1/2 teaspoon baking powder 1/4 teaspoon salt Serves: 10 servings 1 1/2 teaspoons cinnamon 2 eggs 2 1/4 cups zucchini (about 2 medium cut in small pieces) 1/4 cup oil 1 1/2 teaspoons vanilla 1/4 cup walnuts Directions Preheat oven to 350. In a large bowl, mix all of the dry ingredients. In another bowl, mix all of the wet ingredients. Then slowly add the dry ingredients to the wet ingredients, stirring until just combined. Add cooking spray (optional) to grease bread pan. Bake for minutes or until knife comes out clean. Cut into slices and serve! Per serving: Calories 209; Fat 9 g (Saturated 2 g); Cholesterol 32 mg; Sodium 125 mg; Carbohydrate 30 g; Fiber 3 g; Protein 4 g. Warm Whole Grain Egg & Cheese Slider These light and fluffy Egg & Cheese Sliders are whole grain, vitamin fortified, and trans fat free. There easy to eat and packed with nutrition to get your morning started off on the right track. Let us know your feedback on these new items! us at: Recycling Program B4YB has discovered a great way for your school to recycle and engage in eco-friendly habits and practices that will lead to a healthier environment. The City of Los Angeles Recycling Program has partnered with LAUSD Charter schools to provide recycling service and bins on a weekly basis for FREE! This program allows schools to recycle the following: - All Paper - All Plastics (including plastic bags) - All Paper - All Cardboard - All Cardboard - All Metal - All Glass - Styrofoam - Aseptic Containers (including milk & juice containers) Contact Lucy Marini at if your school is interested in participating.

38 BOLETÍN OTOÑO 2013 Boletín Otoño 2013 Edición #1 ALUMNOS COMIENDO B4YB DURANTE EL DESCANSO DE NUTRICIÓN El Impacto del Desayuno en la Escuela Extractos tomados del estudio Terminando con el hambre infantil: un análisis de impacto social por Deloitte y el centro de mejores prácticas ningún niño hambriento del El programa de desayuno escolar (SBP) Destaca dos grandes obstáculos el bajo ingreso de la familias que conlleva una inseguridad alimentaria y el acceso para disponer de comidas nutricionales. Este programa puede tener impactos sociales muy significativos, el obtener comidas más accesibles y nutricionales puede ser conexión directa a una mejor salud en el largo plazo, mejor educación y mejor condición económica. El modelo tradicional de servir desayunos en la escuela, donde los alumnos pueden recibir desayuno de la cafetería de la escuela antes del comienzo de clases, no ha sido muy efectivo con los alumnos para que estos coman el desayuno en la escuela. Esto tiene que ver con un estigma social que asocial al programa con niños de escasos recursos así como la dificultad que es que lleguen los alumnos lo suficientemente temprano para que coman su desayuno en la cafetería. Para aumentar la participación en SBP se necesita buscar modelos alternativos de desayuno, en cuales el desayuno es parte de las actividades del día en la escuela, esto contribuye a incrementar el acceso al desayuno y reducir el estigma. El desayuno en la escuela puede tener mayor impacto en los estudiantes de escasos recursos, salud, logros académicos y prosperidad económica. Estudios han determinado que estudiantes que reciben desayuno tienen menores deficiencias vitamínicas, y llegan a tener menor riego de enfermedades crónicas y por lo general mantienen un saludable indicador de grasa en el cuerpo. Los programas federales de alimentos como el SBP son esenciales para combatir la hambruna infantil. Al proporcionar desayunos a estudiantes de menores ingresos tiene un efecto mayor que solamente el aspecto nutricional y que probablemente no tienen opción a obtener algo similar; el desayuno en la escuela puede ayudar al estudiante a mejorar su habilidad de concentración en clase, mejorar su rendimiento en la escuela, incrementar su nivel de asistencia a clase, con lo cual tener más posibilidades de obtener su diploma de educación secundaria (High School). Impactos potenciales al incrementar la participación en el desayuno escolar al 70% de la participación del almuerzo escolar: 84,890 inasistencias menos 56,590 estudiantes con mejores puntajes en los exámenes de matemáticas 14,140 más estudiantes graduados de high school Mayo de 2013, la Junta de Educación del LAUSD votó unánimemente para que las escuelas sigan la expansión del programa de desayuno en la clase que ahora alimenta el desayuno a más de 200,000 estudiantes.al día.

39 BOLETÍN OTOÑO 2013 NE 2 Datos para Ejercicios de la Familia Article from: tips-fall-fitness/ Septiembre ya está con nosotros con más frías temperaturas, noches más cortas y un clima con más incertidumbres nos acecha. Al decir adiós al verano no significa que tengamos que encerrarnos. El otoño también es una temporada maravillosa para reanudar el ejercicio al aire libre con toda la familia. Así que diríjase al parque es el tiempo de disfrutar el frio y admirar los cambios de colores en la vegetación. 1. Vístase apropiadamente: Es importante cuando realice actividades deportivas al aire libre que lleve la vestimenta adecuada, lleve varias capas de ropa la cual se ira quitando conforme entre en calor su cuerpo debido a la actividad física. 2. Manténgase Hidratado: Aunque los días húmedos del verano han pasado, nuestro cuerpo continúa perdiendo líquidos conforme entramos en calor. La deshidratación puede llevar a fatiga y pérdida a la Resistencia, así que asegúrese de estar hidratado en todo momento. 3. Precauciones: Debido a que los días son más cortos la luz del día se ira más rápidamente para lo cual es llevar vestimentas que puedan ser reconocidas en la oscuridad como accesorios reflectantes o ropa con colores fluorescentes. Fruta de la temporada: Calabacita (Zucchini) Existe mucho debate de si la calabacita es un vegetal del verano o del otoño, inclusive más debate de si es vegetal o fruta. Independiente del debate es un vegetal que está disponible todo el ano pero tiene su temporada más alto en el otoño. Selección: Escoja los tamaños pequeños y medianos, de un verde claro, firme y que pese al momento de tomarlo en la mano. La mejor talla para la calabacita es de 6 a 8 pulgadas de largo y 2 pulgadas de diámetro. Almacenaje: En casa, colocarlos en una bolsa plástico o en algún compartimiento del refrigerador, pueden ser guardados entre 2 a 3 días. Beneficios nutricionales: Calabacita es tal vez más conocido por su contenido de vitamina c pero también se considera una gran fuente de vitamina A y Luteína. Así como también el potasio.

40 BOLETÍN OTOÑO 2013 NE 3 ESTE ATENTO A LOS NUEVOS ÍTEMS DE DESAYUNO: Pastel de Café de grano entero Receta de desayuno del fin de semana: Saludable Pan de Zuchini. Receta de:http://www.food.com/recipe/low-fathealthy-zucchini-bread Pan de Banano de grano entero Pan dulce de grano entero Ingredientes 1 ½ taza de harina de trigo ¾ taza de azúcar ¼ cucharada de soda caustic ½ cucharada de polvo de hornear ¼ de cucharada de sal 1 ½ cucharadas de canela 2 huevos 2 ¼ tazas de zucchini ¼ de taza de aceite 1 ½ cucharadas de vainilla ¼ tazas de almendras Directions Pre calendar el horno a 350. En un tazón grande, mezcle todos los ingredientes secos. En otro tazón, mezcle todos los ingredientes húmedos. A continuación, añadir poco a poco los ingredientes secos a los ingredientes húmedos, revolviendo hasta que estén combinados. Hornear por 40 a 45 minutos. Cortar en trozos y listo para comer. Tortas de grano entero con huevo y queso servidos calientes Envíenos sus comentarios sobre estos nuevos productos para el desayuno! Envíanos un a: Cada porción: Calorías 209; 9 g de grasa (saturada 2 g); Colesterol 32 mg; Sodio 125 mg; Carbohidratos 30 g; Fibra 3 g; Proteína 4 g. Programa de reciclado B4YB ha descubierto una muy buena forma de reciclar y fomentar los hábitos y practicas eco-friendly que conllevan a tener un medio ambiente más sano. El programa de reciclaje de la ciudad de los Angeles se ha unido con las escuelas charter del distrito escolar de Los Angeles (LAUSD) para proveer los contenedores de reciclaje cada semana de forma gratuita. Este programa permite a las escuelas reciclar lo siguiente: - Todo el papel - Todos los cartones - Todos los vidrios - Todos los metals - Todos el duroport o Styrofoam - Los contenedores de leche y jugo - Todo los plasticos (incluyendo las bolsas plasticas) Póngase en contacto con Lucy Marini, si su escuela está interesada en participar.

41 Product & Menu Survey Category: B4YB Breakfast Products Directions: CHECK the yellow boxes if you "LIKE" the products for each of the following: Popularity, Appearance, Taste and Texture. Then write "Yes or No" in the last column to keep the product on the monthly menu. Products: Popularity: Appearance Taste Texture Grilled Cheese Bagel w/sunbutter Cereals Bean and Cheese Burrito B4YB Mufffin Keep it On the Menu Yes or NO Suggestions for the Menu: Panelist Code: B4YB Office Use Only Date: Product & Menu Survey Category: B4YB Breakfast Products Directions: CHECK the yellow boxes if you "LIKE" the products for each of the following: Popularity, Appearance, Taste and Texture. Then write "Yes or No" in the last column to keep the product on the monthly menu. Keep it On the Menu Products: Popularity: Appearance Taste Texture Yes or NO Grilled Cheese Bagel w/sunbutter Cereals Bean and Cheese Burrito B4YB Muffins Suggestions for the Menu: Panelist Code: B4YB Office Use Only Date:

42 PUC Middle School and High School Yogurt and Sunbutter Tasting

43 Los Angeles Leadership Academy High School Quesadilla and Chicken Teriyaki Tasting

44 Vendor Survey Results Below is an actual and survey that we received from a CMO that receives over 500 meals. Hi Daphne, As I mentioned, I recently surveyed our office staff and admins to provide feedback on all our current food vendors. We thought it would be helpful to share the survey results with you. I think you ll be very pleased to hear that of all our food vendors, Better 4 You had the highest overall vendor rating. Best, Cluster Business Analyst Question From what you ve observed, how would the students at your school rate the food Better 4 You Breakfast 3.5 Variety of menu options offered 3.3 Quality of customer service provided by 4.0 food vendor reps (account managers, food ordering contacts, etc.) Quality of day-to-day service provided by servers Quality/efficiency of overall processes (Ordering system, delivery/transport sheets, and recordkeeping) N/A 3.8 Timeliness of meal deliveries 3.8 Accuracy of meals delivered vs. what was 4.0 ordered. Convenience of vendor s physical set-up 4.0 (Space and equipment needs, preparation needs, etc) Overall vendor rating 3.8 Overall survey score mean: 3.8 Key: 1: Poor, 2: Below satisfactory, 3: Satisfactory, 4: Great

45 Waste Management

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