	Division of Nutrition Assistance
	National School Lunch Program
	School Breakfast Program
	Child and Adult Care Food Program (center-based and home-based)
	Summer Food Service Program
	Special Milk Program
	Nutrition Education/Team Nutrition
	Child Nutrition Website
	Staff Directory

Jazzy Food and Nutrition Bulletin Board Ideas

Division of Nutrition Assistance

Break It Down

Directions for Design
A computer is the focus of the bulletin board. The letters can be printed in a very bright color. Display the computer printouts of nutrient analysis by framing them in a variety of brightly colored construction paper.

Suggested Materials

Illustrations of a computer keyboard, monitor, and mouse
Lettering for title
Brightly colored construction paper for frames

Learning Activities

1. What is nutrient analysis?
Examine a set of weekly school food service menus that have been analyzed for nutrient content. Nutrient analysis of school lunch menus was designed to ensure that the nutrition goals of the USDA School Meals Initiative are being met. These goals include:

Providing the Recommended Dietary Allowances (¼ RDA for breakfast and 1/3 for lunch)
Maintaining the appropriate caloric levels for the different age groups while keeping the calories from fat less than or equal to 30%.

2. Obtain the nutrient standards set for school lunch.
The standards are set by age groups, which can vary from school to school. Nutrient Standards are set and analyzed for the following:

Calories
Calcium
Less than or equal to 30% calories from fat
Iron
Less than 10% calories from saturated fat
Vitamin A
Protein
Vitamin C

Other nutrients and dietary components analyzed include cholesterol, sodium, dietary fiber, and carbohydrates.

Examine a set of weekly menus with the nutrient analysis. Note that nutrient analysis is averaged over at least three days, and five days is the "usual" week. Menus are analyzed using special USDA-approved software that contains the National Nutrient Database for Child Nutrition Programs. Ask the school food service manager what software was used.

Are food items with minimal nutritional value, such as marshmallows on sweet potato casserole or ketchup on a hamburger, included in the analysis? Those ingredients can be included if they are part of the food item and are used to maintain caloric levels. When lowering fat, the calories from carbohydrates generally are increased to achieve the required calories.

For more bulletin board ideas:
Page 1 ~ Page 2 ~ Page 3
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