Paradise Nutrition

Counseling:
North Hills School

Consultant
Dietitians:
Veronica
Chocron
Aimee
Takamura

October 13th, 2014

Executive Summary
North Hills Mission, Philosophy, Background
Current Dilemmas
The Menu
Wellness Curriculum
Equipment Purchases
Sustainability Practices

Mission
Mission: to provide an appropriate educational

program and learning environment that will

effectively meet the educational needs of its
students by providing a safe and motivating
atmosphere to help students accomplish their
individual goals.

Philosophy
To recognize that all students merit the opportunity to

develop their potential in order to establish and maintain a

unique role in a dynamic society.
The school provides a program of educational experiences

promoting all appropriate phases of student growth during

high school years.
The school provides the encouragement and learning tools

necessary for students to mature intellectually,

emotionally, socially, and physically.
North Hills High School is dedicated to promoting

exceptional education and values, while maintaining the

belief that the journey itself is the most crucial piece of
achievement.

About
All-girls private boarding high school in McLean, VA
Enrollment statistics:
325 girls
45% day students; 55% boarders
Increasing number of international students
All meals served in campus dining hall
Breakfast, lunch, dinner on weekdays
Brunch and dinner on weekends

Current Dilemmas
North Hills struggles to satisfy the diverse tastes,

preferences, and needs of a growing student body.

Certain dining procedures and protocols are in need of

updates
Additionally, increased interests in health has

overwhelmed the dining manager, on-site nurse, and

sports coaches.
Dietitians from Paradise Nutrition Counseling have been

hired to assist in menu revisions, implement a health and

wellness curriculum, provide one-on-one counseling,
review equipment needs, and suggest sustainability
practices

The Menu

The Menu
The menu offers regular and vegetarian options
Typical Breakfast: Pancakes, hash browns, eggs, fruit
Typical Lunch: Chicken nuggets, fries, soup, snap peas
Typical Dinner: Chicken parmesan, pasta, vegetable side
Follows a 14-day cycle
Meal cost/day = $7.50
Recent satisfaction surveys revealed the desire for a

wider variety of foods as well as healthier options

New general, vegetarian, and ethnic menus have been

developed to accommodate as many students tastes as

possible

The Menu: General

Day 1
Breakfast
Pancakes
Turkey Bacon
Scrambled Eggs
Fresh Fruit Salad
Orange Infused Water

Day 2
Breakfast
Sausage, Egg, and Cheese
English Muffin
Hash browns
Fresh Fruit Salad
Skim Milk

Day 3
Breakfast
Cinnamon French Toast
Scrambled Eggs
Turkey Sausage
Fresh Fruit Salad
Skim Milk

Lunch
Caribbean Jerk Chicken
Mango Black Bean Salsa
Aloha Sweet Potatoes
Grilled Zucchini
Roasted Garden Vegetable
Soup
Sweet Iced Tea

Lunch
Turkey and Brie Sandwich
Aztec Corn
Oven Roasted Home Fries
White Bean and Escarole
Soup
Mint Infused Water

Lunch
Chili
Brown Rice
Cornbread
Steamed Broccoli
Sweet Iced Tea

Dinner
Basil Lemon Chicken
Penne Pomodoro
Green Beans
Garlic Bread
Apple Cobbler
Lime Iced Tea

Dinner
Maple Glazed Salmon
Roasted Rosemary
Potatoes
Quinoa Primavera
Steamed Vegetable
Medley Chocolate
Brownies

Dinner
Madras Fish Curry
Lemon Scented Sticky Rice
Chana Masala
Grilled Green Peppers
Rice Pudding

The Menu: General

Lunch
Caribbean Jerk Chicken
Mango Black Bean Salsa
Aloha Sweet Potatoes
Grilled Zucchini
Roasted Garden Vegetable
Soup
Sweet Iced Tea

The Menu: Vegetarian

Day 1
Day 2
Breakfast
Breakfast
Egg and Cheese English Muffin Blueberry Buckwheat Pancakes
Hash Browns
Vanilla Yogurt
Fresh Fruit Salad
Fresh Fruit Salad
Skim Milk
Orange Juice
Lunch
Monterey Black Bean Burgers
Sweet Potato Fries
Grilled Corn
Split Pea Soup
Pineapple Infused Water

Lunch
Vegetable Pizzetta
Mediterranean Spinach and
Barley Salad
Roasted Corn Soup
Lime Iced Tea

Dinner
Vegetable Lasagna
Breadsticks
Steamed Broccoli and
Cauliflower
Oatmeal Raisin Cookies
Iced Tea

Dinner
Three Bean Chili
Brown Rice
Cornbread
Sauted Zucchini
Carrot Cake Cupcakes
Skim Milk

Day 3
Breakfast
Garden Vegetable Strata
Home Fries
Fresh Fruit Salad
Orange Juice
Lunch
Eggplant Caponata
Sandwich
Mediterranean Spinach and
Barley Salad
Tomato Basil Bisque
Lemon Infused Water
Dinner
Madras Vegetable Curry
Basmati Rice
Roasted Carrots
Spinach and Chickpea Stew
Angel Food Cake with
Strawberry

The Menu: Ethnic

Day 1
Breakfast
Apple Dumplings
Scrambled Eggs
Brown Rice
Fresh Fruit Salad
Orange Juice

Day 2
Breakfast
Fried Rice
Scrambled Eggs with
Mushrooms
Turkey Sausage
Orange Juice

Day 3
Breakfast
Pancakes
Boiled Eggs
Bacon
Fresh Fruit Salad
Hot Tea

Lunch
Shrimp and Vegetable
Tempura
White Rice
Miso Soup
Green Beans
Lemon Infused Water

Lunch
Teriyaki Flank Steak
Vegetable Lo Mein
Broccoli Raab
Ginger Chicken and Rice Soup
Mint Iced Tea

Lunch
Korean BBQ Beef Tacos
Orange Ginger Coleslaw
Wedge Cut Fries
Egg Drop Soup with
Wontons
Orange Infused Water

Dinner
Korean Grilled Chicken
Stir Fried Tofu
Brown Rice
Bok Choy
Brownie Macaroon Cupcakes
Iced Tea

Dinner
Flash Fried Cod with Miso
Vinaigrette
Sticky Brown Rice
Ginger Green Beans
Pineapple Haupia
Skim Milk

Dinner
Miso Glazed Roasted
Salmon
Fried Rice
Teriyaki Mushrooms and
Zucchini
Double Chocolate Trifle

The Menu: Ethnic

Lunch

Dinner

Teriyaki Flank Steak

Korean Grilled Chicken

Vegetable Lo Mein

Stir Fried Tofu

Broccoli Raab

Brown Rice

Ginger Chicken and Rice Soup

Bok Choy

Mint Iced Tea

Brownie Macaroon Cupcakes

Iced Tea

The Menu: Price Breakdown

The Menu: Reduced Costs

North Hills recently underwent budget cuts, and

food costs need to be reduced.

The dietitians have reduced the meal cost/day from

$7.50 to $5.85 for all three menus

Additionally, the dietitians created a one-week

bedtime snack rotation for the girls that boarded.

Each dorm room has a refrigerator, microwave and

toaster ovens
Low fat dairy, nuts and nut butters, fruits, and whole
grain items were offered as much as possible

The Reduced Cost Menu:

General
Day 1
Breakfast
Pancakes
Turkey Bacon
Scrambled Eggs
Fresh Fruit Salad
Orange Infused Water

Day 2
Breakfast
Ham, Egg, and Cheese
English Muffin
Hash Browns
Fresh Fruit Salad
Skim Milk

Day 3
Breakfast
Cinnamon French Toast
Scrambled Eggs
Turkey Sausage
Fresh Fruit Salad
Skim Milk

Lunch
Jerk Chicken
Mango Salsa
Aloha Sweet Potatoes
Balsamic Roasted Eggplant
Cilantro and Orzo Lentil Soup
Mint Iced Tea

Lunch
Turkey and Ricotta Sandwich
Ranch Style Black Beans
Oven Roasted Home Fries
Cucumber and Mint Infused
Water

Lunch
Turkey Chili
Brown Rice
Cornbread
Steamed Broccoli
Lemon Infused Water

Dinner
Basil Lemon Chicken
Penne with Parsley
Green Beans
Garlic Bread
Apple Cobbler
Iced Tea

Dinner
Herb Grilled Salmon
Roasted Rosemary Potatoes
Moroccan Couscous
Sauted Portobello
Mushrooms
Chocolate Brownies
Mango Lemonade

Dinner
Madras Chicken Curry
Lemon Scented Sticky Rice
Grilled Green Peppers
Rice Pudding
Skim Milk

The Reduced Cost Menu:

Vegetarian

Day 1
Breakfast
Egg and Cheese English
Muffin
Hash Browns
Fresh Fruit Salad
Orange Juice

Lunch
Black Bean Burgers with
Chipotle Ketchup
Sweet Potato Fries
Grilled Corn and Dill Salad
Garden Vegetable Soup
Pineapple Infused Water
Dinner
Vegetable Lasagna
Breadsticks
Steamed Vegetable Medley
Oatmeal Raisin Cookies
Skim Milk

Day 2
Breakfast
Banana Buckwheat Pancakes
Vanilla Yogurt
Fresh Fruit Salad
Orange Juice

Lunch
Rustic Vegetable Pizzetta
Mediterranean Spinach and
Barley Salad
Roasted Corn and Potato Soup
Iced Lime Tea
Dinner
Vegetarian Chili
Brown Rice
Cornbread
Grilled Peppers
Carrot Cake Cupcake
Skim Milk

Day 3
Breakfast
Garden Vegetable Biscuit
Quiche
Home Fries
Fresh Fruit Salad
Orange Juice
Lunch
Falafel Pita Sandwich
Couscous Primavera
Tomato Bisque with Basil
Cucumber and Mint
Infused Water
Dinner
Madras Vegetable Curry
Pulao Rice
Roasted Carrots
Johnny Cake with Maple
Syrup
Skim Milk

The Reduced Cost Menu:

Ethnic

Day 1
Breakfast
Apple Pie A La Mode Oatmeal
Sausage Patty
Scrambled Eggs
Brown Rice
Fresh Fruit Salad
Hot Tea
Lunch
Garlic Shrimp
White Rice
Green Beans
Miso Soup
Mango Lemonade
Dinner
Korean Grilled Chicken
Korean Tofu
Brown Rice
Bok Choy
Brownie Cookies
Skim Milk

Day 2
Breakfast
Fried Rice
Scrambled Eggs
Turkey Sausage
Fresh Fruit Salad
Skim Milk

Day 3
Breakfast
Pancakes
Boiled Egg
Bacon
Fresh Fruit Salad
Chai

Lunch
Teriyaki Flank Steak
Scallion Lo Mein
Broccoli Raab
Hot and Sour Soup
Orange Infused Water

Lunch
Korean BBQ Beef Tacos
Orange Ginger Coleslaw
Wedge Cut Fries
Egg Drop Soup with Wontons
Iced Tea

Dinner
Roasted Cod with Miso Glaze
Sticky Brown Rice
Ginger Green Beans
Pineapple Haupia
Lime Iced Tea

Dinner
General Tsos Chicken
Fried Rice
Teriyaki Mushrooms and
Zucchini
Double Chocolate Trifle
Skim Milk

Cost Breakdown

Snack Rotation

Health and Wellne

Health and Wellness

Major discussion of current media
Important role in the changing bodies of adolescent

females
Program will start with nutrition basics and progress to

more complex topics

Provide a learning opportunity for students to understand

how it relates to them

Help students to make healthy choices

Curriculum Budget
Service

Rate

1 Hour Monthly Sessions

1/2 hr private counseling
session
1 hour group sessions
Food for Demonstration

$150/hr
$150/hr

Eat This Not That, Taste

Test
Resources for National
Nutrition Month Projects
(seeds, soil, gardening
supplies)
Total Expenses

$150/hr
$3.50/studen
t
$17/hr/staff
$150/hr (RD)
$2/student
$17/hr/staff
$150/ hr
(RD)
$2.70/studen
t

Number of
Hours
10
18

Total Cost

20
325 students
2 staff, 2 hrs
each
1
325 students
1 staff, 1 hr
1
325 students

$3000
$1355.50

$10000

$1500
$2700

$717
$1027.50

September

Introduction to
Nutrition
Rationale: The introduction session will explain
the
role of a dietitian and the importance of a wellbalance diet.
What is a dietitian
How nutrition affects the body and mind
Under eating & overeating before may decrease

performance

October

MyPlate & Navigating the Dining

Area
Rationale: MyPlate is a great educational tool to educate
students on food groups and how to make nutritious meal
choices.
Make half your plates fruits and vegetables
Choose lean proteins such as eggs, fish, turkey/chicken breast
Make half your grains whole grains
Choose low fat dairy products
Portion control
Choose fresh fruits rather than sweets
Choose water, unsweetened coffees/teas over Kool-Aid & juice

November
Cooking
Demonstrations
Engaging students in
a cooking

Rationale:
demonstration will help them learn different cooking
techniques and why some are healthier.
Kitchen Tour
How foods are prepared, cooked and served
Hands on learning about cooking equipment and

kitchen safety
Girls will be divided into groups to prepare one meal

and snack to enjoy

December
Holiday Eats

Rationale: The holiday season is filled with decadent

sweets and high calorie foods. This lesson will
demonstrate normal portion sizes and how students
can still enjoy favorite foods.
Pacing through the holiday season
Understanding portion sizes
Choosing leaner options
Encouraging family members to create reduced

fat/calorie recipes

January
Food Safety

Rationale: Foodborne illness can be spread to large groups

of people rapidly. To reduce this risk, students will learn
about food microorganisms and how to prevent food borne
illness.
Short pretest on food bacteria/viruses
Jeopardy-type game about food safety
Reducing bacteria on food
Practicing safe food storage techniques
Avoiding cross contamination
Importance of using refrigerator/freezer

February
Food Allergies &
Rationale: Food allergies can have life-threatening

implications. It is important to educate Special

others onDiets
how
they can help to reduce these occurrences.
Common food allergies
Why food allergies occur
Implications for those with food allergies
Fad diets
Special dietary habits such as vegetarianism,

veganism, Paleo, raw foods, etc.

March

National Nutrition
Month
Rationale: Students will dedicate their time to
a
nutrition project of interest that will better the
community.
Students will decide on a project topic and

collaborate with the dietitian to implement the project

Examples of projects include a healthy foods sale,

volunteering at a food bank, creating a vegetable/herb

garden, and gathering a compost.

April

Myth vs. Fact and Eat This

Not That

Rationale: There are a myriad of mixed media messages

that exist regarding nutrition and what is considered
healthy. Students will vote on if they think messages are
myths or facts.

Students will blindly sample two similar foods that vary

widely in fat, caloric, or sugar content

To reduce the notion that healthy
foods are tasteless
Deep fried chicken vs lightly
breaded/ baked chicken
Fast food cheeseburger vs grilled
lean beef burger

May

Food
Rationale: Students will have the opportunity
to
Security
learn about nutrition in other areas of the world and
the hunger issues that are faced each day.

Video to learn about malnutrition worldwide and in

U.S.
Kwashiorkor
Marasmus
Other complications

June

Nutrition Around the

World

Rationale: Students that have not yet had exposure

to foods from other cultural groups will be able to
experience it firsthand.
Students will be assigned a region of the world and

research the food customs in that area.

Students will briefly present to their classmates
Students will prepare and share a diverse with

classmates

Equipment Purchas

Equipment Needs
As North Hill High School is rapidly expanding

their student population, the school has set

aside $20,000 to buy new equipment for the
food service department.
The department has agreed on several major

purchases (over $1500 each) and several

minor purchases (under $1500) that will
benefit the school, staff and most importantly
the students.

Equipment Purchases
Major Equipment

Minor Equipment

Food warmer

Rice cooker

Char broiler/ Grill Coffee maker

Dish machine

Tray cart

Dish cart
Toasters
China plates

Food Warmer
Vollrath 40732 Cayenne Portable Bain Marie Hot
Display Case
$1500
Many foods served must be kept hot
Display case so that no hood needs to

be lifted
Portable
Can be used with wet or dry foods
Energy regulator dial

Grill
Wolf ACB25 Achiever Charbroiler
$2355
Requires less added oils and butter
Enables saturated fat to drain from the protein
Easy clean up

Conveyor Dishwasher
CMA Energy Mizer Dishwasher
$11000
Mass number of dishes cleaned

quickly & effectively

Energy efficient, water-reducing

model
Also suitable for larger items

including pots and pans

Rice Cooker
Thunder Group's30 cup Rice Cooker & Warmer
$200
Large Asian population-enjoys eating

rice frequently
Will save the cooks time and energy
Makes 30 cups at once
Safe for countertop

Coffee Maker
Curtis - 24 Cup Satellite Coffee Brewer
$700
Brews 24 cups at a time
Elegant satellite coffee carafe for

catering
Automated brewing for

convenience

Tray Cart
Lakeside Stainless Steel Two-Tier Tray Cart
$400
Transports trays and sheet

pans
Easy to clean
Useful for catering
Safe and efficient

Dish Cart
Carlisle Optimizer Dish Dolly & 4 Adjustable Dividers
$500
Versatile adjustable dividers
Safe to transport China
Each section holds 50 plates
Rounded corners make it easy

to fit through doors

Toaster
Belleco 550 Slice/Hr Conveyor Toaster
$950
More convenient and healthier

than griddle
Efficient way to toast many

pieces
Energy efficient
Easy clean up

Gluten-Free Toaster
Waring - Four-Compartment Combination Pop-Up Toaster
$300
For use of gluten free

products only!
Stainless steel to prevent

corrosion
Crumb tray for easy

clean up

China Plates
Oneida 8-3/8" Plate - Espree China Collection
$ 2100 (12 sets at $175 per

plates 24)
Current plates 10 1/4
Goal reduce plate waste w/

smaller dish
Increase use of portion control
Stackable

Sustainability Pract

Sustainability Practices
As schools and businesses in the area begin to

employ or improve their sustainability practices,

The North Hills School is seeking out ways to
implement changes best suited to their facility
The dietitians have come up with 3

recommendations:
1. Promoting food choices with reduced sugar, salt and

fats; provide and promote varied and balanced food

options
2. Reducing organic and non-organic waste
3. Reducing our carbon intensity

Promoting Healthy Food

Choices

Implementation

Menu revisions:
Incorporate more vegetables and lean protein
Reduce fried, processed, and cream based
foods
Use different cooking methods: grilling,
steaming, roasting
More fresh fruit, less muffins/pastries for
breakfasts
Recipe Modification:
Use less oil when cooking
Use lighter products when possible: low
sodium soup bases; light mayonnaise

Promoting Healthy Food

Choices
Pros
Enhanced nutritional

profiles of foods
Cater to the diverse
tastes of students
Promoting healthier
eating habits from a
young age
Combat the obesity
epidemic

Cons
Cost
Some students and

faculty are happy

with the current
menu
Increased labor due
to menu revisions

Cost

Promoting Healthy Food

Choices

Reducing Waste
Implementation
Establish a composting program
Place a second trashcan by the tray return

for food waste

Compostable napkins

Start an herb and vegetable garden

Eliminate the use of trays in the dining
hall

Reducing Waste
Composting
Pros
Reduced garbage

disposal costs
Reduce landfill
pollution
Provide garden soils
with better nutrients

Cons
Smell
Extra labor

Reducing Waste
Herb & Vegetable Garden
Pros:
Reduced use of foods

grown with pesticides

Reduced purchase of
produce from
vendors and thus
items associated with
transportation
Fresher and more
nutritious
Student involvement

Cons
Only seasonal

produce available
Small quantities

Reducing Carbon Expenditure

North Hills High School has a goal to reduce

its annual amount of carbon intensity by 15%

through educational tools and by transitioning
to more sustainable and energy efficient
equipment.
Pros:

Cons:

Reduced expenses -Equipment investment

Positive impact on environment -Takes time to

understand
More sustainable -Training for staff
Learning experience

Energy
Power derived from

the utilization of
physical or chemical
resources,
especially to provide
light and heat or to
work machines
Used for everything

that we do and can

be renewable or
nonrenewable (EIA)

Action Plan
Product/Service

Cost

Advantage

Disadvantage

Staff Training

$ 4000

- Staff will learn about

sustainability practices
- Staff will be able to pass on
knowledge to students
- Staff will feel comfortable
when talking about energy
reduction

- Requires teacher attendance

-Students will have a day off
from school
-Will have to compensate
presenters and staff for their
time

Educational Materials
for Students

$ 1500

-Paperless handout will save

energy, paper
- Students will be able to learn
about energy reduction

- Students may not learn as well

without physical handout
- Money has to be spent to
purchase guides

Energy Efficient
Dishwasher

$11000

- Will reduce the amount of

energy used to wash/sanitize
dishes
- Will reduce the amount of
water used to wash dishes (0.49
gallon/rack)

- Initial investment
- Staff needs to learn how to use
new machine efficiently

Action Plan Contd

Product/Service
Reduce/Eliminate
Cooking of Certain
Foods

Cost
+ $$

Advantage
- Saves energy
- Conserves food nutrients

Disadvantage
- Staff will have to be more
attentive
- Students may not like new
tastes, example crude
broccoli versus cooked

Use More Ready to

Eat Foods

+$$

-Saves energy
- Students/staff may not
-Saves time for culinary staff enjoy eating more
-Saves money
sandwiches/cold foods
versus hot foods

Lesson Plans on
Energy

none

-Students will learn about

energy
-Students will be able to ask
questions

-Takes time out of normal

school day
-45 minutes bi weekly may
not be enough for students
to understand concepts
thoroughly

Sources
"Basics About Childhood Obesity." Centers for Disease Control

and
Prevention. N.p., 27 Apr. 2012. Web. 08 Oct. 2014.
http://www.cdc.gov/obesity/childhood/basics.html
"School Health Programs." Centers for Disease Control and

Prevention. N.p., 21 Mar. 2011. Web. 09 Oct. 2014.

http://www.cdc.gov/chronicdisease/resources/publications/aag
/dash.htm
"U.S. Energy Information Administration - EIA Independent

Statistics and
Analysis." Energy Perspectives, Total
Energy. N.p., 27 Sept. 2012. Web.
08 Oct. 2014.
http://www.eia.gov/totalenergy/data/annual/perspectives.cfm

The End!

Questions?