While budget reductions have increased this year over last, 90% of the directors we met with said purchasing decisions are not being made strictly on price alone. In fact, some were extremely adamant about this and stressed that this message be “relayed to Otis Spunkmeyer loud and clear” so that we don’t lessen the quality of our products. Student taste tests and student approval of products is essential before purchasing is considered.

Brands and the importance of brands registered with greater importance this year. Although about half of the directors do not “market” the Otis Spunkmeyer brand (some want their kids to think that the cookies are homemade and do not want to give away their secret), the brand is an important component as directors make their decisions. The majority of directors expect to see the Otis Spunkmeyer booth at ANC. Due to its terrific staffing, directors can ask questions and taste products without having to wait in long lines—this was a plus for all.

My perception about Otis Spunkmeyer is…

1. “It is a high-quality company that actively works to find products that meet our needs in school nutrition.”
2. “Otis offers high-quality food products at a reasonable price.”
3. “They produce a high-quality product that has name recognition and is accepted by students.”
4. “All of their products are very good.”
5. “A good-quality product that kids are aware of and like/ will eat.”
6. “Love their cookies. Miss the school specialist rep. Have no contact with company anymore. Didn’t even have a broker/rep anymore.”

Based on the conversation from last year, the consensus was that directors wanted healthier cookies. This year, however, the feeling was that cookies are a treat and should taste like a treat. Even the three RDs who participated all believed strongly that there is “room for dessert” in a healthy diet.

That being said, when menuing a cookie or a muffin, directors would prefer to menu a product made with 51% whole grains (“we still need ways to get whole grains onto our menus”). Yet the majority of the participants did not know about Otis Spunkmeyer’s 51% whole-grain cookie offering or that Otis has muffins that are made with whole grains.

While we heard how much foodservice directors love Otis Spunkmeyer, they also said they don’t hear enough from us. This is something we will continue to address as we build our communication plans going forward.

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A+ School Lunches

As a parent, you know how important it is for your child to have a nutritious lunch. But it might surprise you to learn that, according to the USDA, children who buy their lunch at school are actually eating healthier than those who bring from home. School lunches have been found to provide more vitamins, calcium, iron, zinc, protein, and fiber, twice as much fruit, and seven times the amount of vegetables as typical sack lunches. ²

If sending your child to school with a sack lunch is a preference, or even a necessity due to allergies, use some of these ideas to ensure it’s a healthy one.

Sandwiches

• Tuna sandwich wrap with light mayo, lettuce, and tomatoes
• Egg salad sandwich on whole-grain bread
• Peanut butter, cashew, or almond butter and a 100 percent fruit spread on whole-grain bread for a healthier take on a PB&J
• Sliced turkey, lean roast beef, or chicken from the deli (even left over from dinner the night before) along with light mayo, mustard, and a slice of cheese

Sides

• Dried fruit such as raisins, cranberries, or banana chips
• Nuts (almonds, cashews, or walnuts)
• Cold pasta salad, cole slaw, or potato salad
• Raw green beans with a small container of ranch or French onion dip

Remember to switch things up so kids don’t get bored with lunch. If you student tires of sandwiches, think about send him or her to school with insulated food jars carrying last night’s delicious leftovers.

¹ Eastern Michigan University Study

Developed by the Minnesota Department of Health and the University of Minnesota, this program has been tested and found to be successful in New Horizon Academy childcare centers in the metro area.

Dakota County is the first Michigan county to execute the program, hoping to positively affect the eating habits of more than 600 preschool-age children and their families. It’s part of the county’s effort to promote healthy eating and combat childhood obesity.

Combined with the LANA curriculum, which includes storybooks and a puppet called “Lana the Iguana,” children are served unique and healthy snacks such as red pepper strips wrapped in turkey slices or Veggie Bagel Faces. These recipes are also shared with the parents to help encourage healthy eating at home, something day care owner Pat Gentz says is the key to raising healthy eaters.

Source: Star Tribune, Minneapolis-St. Paul, Minnesota

First Lady Michelle Obama and Agriculture Secretary Tom Vilsack are leading the charge, because, says the First Lady, “With one in three children in the country being overweight or obese, we must take steps to ensure that all kids have access to nutritious meals, nutrition education and physical education so that they can lead healthy, productive lives.”

In addition to the expansion of this program, the USDA is creating an “Adopt-a-School” program. This allows schools that have obtained the designation to assist neighboring schools with health and nutrition.

For information and a tool kit on becoming a HealthierUS School, visit www.fns.usda.gov.

Source: Medical News Today

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Drink Milk, and You’ve Got it Made

These days, many children prefer to drink juice or soda rather than milk. With the many health benefits milk provides, the time to get them to drink it is now. Get them excited about dairy with a “cool” interactive website, www.bodybymilk.com.

This website sports the latest celebrity stories, a virtual stadium, dance club, café, and more, all with positive messages regarding nutrition and wellness with dairy. It’s a great opportunity to spend time with your child and do something positive for both of you.

Have fun at www.bodybymilk.com!

Inspire your menu all year long with unique recipes from sites such as Pacific Northwest Canned Pears. Its creative take on the fruit can easily wake up any menu whether it’s Pear and Peanut Butter French Toast or Pear Spinach Salad.

Adding new items to your menu keeps students excited about eating in the cafeteria. And utilizing merchandising materials helps increase participation. Look for other sites that offer free recipes and merchandising ideas such as NORPAC Foods, Inc. NORPAC has been offering quality frozen vegetables, among other products from farmers, since 1924.

Fruits and veggies are essential to a balanced diet and menu. Remember that canned and frozen vegetables offer an excellent alternative ideal for maintaining a balanced menu all year long.

¹ University of California, Davis Nutrition Study 2007

For more website information and ideas on increasing revenue and participation, visit schoolnutritionandfitness.com.

Peanut butter with Omega 3. Yogurt with probiotics. Sound good? Most consumers think so. In the last couple of years, we’ve seen a fortified foods boom, making up a $30.7 billion market,¹ and consumers are eating it up. In fact, 83 percent of consumers have said they are interested in products with added health benefits.²

While purchase of fortified foods is projected to increase by 40 percent over the next 5 years, the concept is really nothing new. Iodine was first added to salt in 1924 to help reduce the instance of goiter in Michigan. After showing signs of success, the iodization of salt became a national measure.

As with all foods, experts recommend paying close attention to labels to make sure the positive food enhancements aren’t outweighed by the negative. For instance, sports drinks contain a lot of vitamins, but the amount of sugar they contain negates the fortification. Dr. Lawrence Cheskin, associate professor of medicine and human nutrition at Johns Hopkins University, says, “A lot of this boils down to common sense. As with all foods, the key here is simply to get it from a good source and eat it in moderation.”

¹ Packaged Facts Research
² International Food Information Council Survey, 2008
Source: The Wall Street Journal

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Make a Good Habit out of Eating Right

To make sure your children make the right food selections when they’re away from home, it’s important to help them form good eating habits in the home. When it comes to eating, there’s no more important place to do away with the phrase “Do as I say, not as I do.”

• You probably know that breakfast is an essential meal that helps your children start the day off with energy and alertness. However, many of you skip this meal yourselves, sending a mixed message.

• While chips and candy aren’t something to encourage kids to snack on all of the time, strictly banning them altogether may result in children who overload on “junk food” when they’re away from home. Allowing indulgent foods now and then gives children the opportunity to make choices and enjoy a healthy, varied diet.

• There’s no better way to get kids excited about food than asking them to help with cooking. Sharing in the work and ownership of something the whole family is going to enjoy makes children much more likely to give the finished product a try.

• Work on expanding children’s palates by pairing favorite foods with something new, such as chicken fingers with a dip made from mustard, honey, and fresh chopped peaches.

• Make eating fun by getting excited about food. Comments such as “Wow, check that out!” or “Look how colorful!” helps make eating an adventure.

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Bob’s Blueberry Pancakes

Courtesy of The Kitchens of The Food Channel®

Want to make breakfast an event? Feel good about starting your day with a hot breakfast packed with antioxidant-rich blueberries.

• Prep Time: 10 min.
• Cook Time: 10 min.
• Serves: 8

This recipe makes 12-14 pancakes.

Ingredients

• 1 cup maple syrup
• 4 cups blueberries, divided
• 2 cups prepared biscuit and baking mix
• 2 large eggs
• 1-1/2 cups whole milk
• Zest of 1 orange
• 1 teaspoon vanilla
• 2 tablespoons melted butter
• 1 teaspoon baking powder
• 1 tablespoon sugar

Preparation

1. To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
2. To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder, and sugar in mixing bowl; whisk to blend.
3. Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle.
4. Sprinkle each pancake with about 1/4 cup blueberries. Cook over medium heat for 1 to 2 minutes or until bubbles pop on surface of pancakes. Flip and cook on the other side until lightly browned.
5. Serve warm pancakes topped with blueberry syrup.

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Mixed Fruit Smoothies

Courtesy of The Kitchens of The Food Channel

For a jumpstart with fruit, try smoothies—all that goodness in a way kids love.

• Prep Time: 5 min.
• Serves: 4

Ingredients

• 1 cup orange juice
• 1 cup strawberries, frozen
• 6 ounces yogurt, strawberry-flavored
• 1 banana
• 1-1/2 cups ice
• 1-1/2 tablespoons honey
• 4 strawberries, fresh (optional), garnish

Preparation

1. Combine all ingredients (except fresh strawberries) in a blender and puree until smooth.
2. Serve in glasses and garnish with fresh strawberries if desired.