Virginia

Target audience: Cafeteria managers

Welcome to Module 2, Reducing Sodium, Limiting Added Sugars, and Cooking with Plant-Based Proteins!
In this module, participants will learn how school nutrition programs currently meet the Dietary Guidelines for Americans and how they can improve! Strategies for reducing sodium, limiting added sugars, and cooking with plant-based proteins will be discussed.
Professional Standards - Learning Codes
1110 - USDA Nutrient Requirements
1310 - Dietary Guidelines for Americans, MyPlate, & School Nutrition
1320 - General Nutrition
2130 - Culinary Skills
Objectives
• Describe how the Dietary Guidelines (DGA) relate to school meals.
• Recall DGA recommendations for salt, added sugars, and protein foods.
• Define sodium and list sources.
• Describe ways to reduce sodium in recipes.
• Identify added sugars versus natural sugars.
• Explain how to limit added sugars.
• Define plant-based proteins.
• Demonstrate how and why to include them in school menus.

This module will take approximately 30 to 45 minutes, depending on the individual.

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

• Dietary Guidelines for Americans: https://youtu.be/eT5niQJz4AI(opens in a new tab)
• Reducing Sodium: https://youtu.be/oQKzy2ph26g(opens in a new tab)
• Tips to Reduce Sodium: https://youtu.be/A3cSILYfq-Y(opens in a new tab)
• Limiting Added Sugars: https://youtu.be/KkHo_p7sNgU(opens in a new tab)
• Cooking with Plant-Based Proteins: https://youtu.be/fqtvdL1wB1c(opens in a new tab)