Virginia

Target audience: School nutrition directors

Susan Thompson, MS, RDN, LDN, SNS, and Chef Kelly Waldron talk more about the four main components of the Transitional Nutrition Standards, which are the big 4: milk, sodium, whole grains, and added sugar.

The five objectives of this webinar are to:

1. Summarize the transitional nutritional standards for milk, whole grains, and sodium.
2. Recall the four nutritional changes in the Proposed Rule.
3. Explain how scratch cooking can help meet the Transitional Standards and Proposed Rule.
4. Explain why USDA is proposing a limit on added sugars.
5. Identify ways local foods can help meet the Transitional Standards and Proposed New Rule.

Along the way, Susan and Chef Kelly give practical suggestions and recipes to help your program meet the requirements of the big 4 of the Transitional Standards and Proposed Rule. Finally, a menu example illustrates a culturally inclusive menu incorporating some scratch cooking and local foods to help meet the guidelines.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.