March 2, 2007
 
Cabell Schools to Participate in National School Breakfast Week with International Recipes
 
By HNN Staff
 
Students in Cabell County will be learning what breakfast is like around the world as the district participates in the School Nutrition Association’s (SNA) National School Breakfast Week, March 5-9, 2007.
 
Each day the students will enjoy a well-balanced themed meal featuring some of the planet’s favorite foods. Meal themes include: “Beijing Breakfast”; “Bonzer Breakfast From Oz, Mate”; “Walk Like an Egyptian”; “When in Rome…”; and “Awesome Aztec Desayuno (Breakfast)”.
 
The SNA established National School Breakfast Week to bring attention to the importance of eating a healthy breakfast. According to their website, www.schoolnutrition.org, “the widely offered School Breakfast Program (SBP) is active in approximately 75,000 schools and childcare institutions, with nearly 9 million meals served each day. Although participation in the SBP has increased steadily, it still pales in comparison to the 29 million meals served through the National School Lunch Program.”
 
With many studies in recent years showing both the health and academic benefits of breakfast, Cabell County school leaders say they want to utilize National School Breakfast Week as an opportunity to increase dialogue in our school communities about the importance of the meal and to encourage as many students as possible to participate in the School Breakfast Program.
 
For more information about Cabell County Schools’ Food Service program and our observation of National School Breakfast Week, please contact Coordinator of Food Services, Rhonda McCoy, by calling (304) 528-5048.
 
Here are the recipes for the meals that will be served in Cabell County:
 
2007 National School Breakfast Week Menus
 
Beijing Breakfast
 
Congee, 1/3 cup
 
Nut and Banana Cup, 1/2 cup, 1 oz. meat/meat alternate, 1/4 cup fruit/vegetable
 
Graham Crackers (4), 1 grain/bread
 
Fruit Juice, 4 fl. ozs., 1/2 cup fruit/vegetable
 
Milk, Skim, 8 fl. ozs., 1 milk*
 
Per Serving: 724 cal., 21.6 g pro., 112.9 g carb., 6.8 g fiber, 23.6 g fat, 3 g sat. fat, 31 mg chol., 570 mg sod., 742 IU vit. A, 28.9 mg vit. C, 444.6 mg ca., 4.2 mg iron
 
Total Meal Pattern: 1 oz. meat/meat alternate, 3/4 cup fruit/vegetable, 1 grain/bread, 1 milk
 
Congee, similar to rice pudding, is a universal breakfast food in China and many other Asian countries. It is a creamy, moist rice dish, traditionally made with coconut milk.
 
Bonzer Breakfast From Oz, Mate
 
Muesli, 1-#6 scoop, 1/2 grain/bread, 1/2 fruit/vegetable
 
Whole-Wheat Toast & Jelly, 2 ozs. & 1 Tbsp. 2 grains/breads
 
Fruit Juice, 4 fl. ozs. 1/2 cup fruit/vegetable
 
Milk, 1% 8 fl. ozs. 1 milk
 
Per Serving: 609 cal., 20.4 g pro., 100.7 g carb., 7.1 g fiber, 15.8 g fat, 7.8 g sat. fat, 35 mg chol., 496 mg sod., 870 IU vit. A, 55.8 mg vit. C, 431.9 mg ca., 4 mg iron
 
Total Meal Pattern: 1 cup fruit/vegetable, 2 1/2 grains/breads, 1 milk
 
A popular Australian breakfast includes muesli, a combination of fruit, yogurt, nuts and grains. It is often served with toast and beverages.
 
Walk Like an Egyptian
 
Pita & Hummus, 1 pita & 1 #8 scoop USDA E-24*, 1 grain/bread, 1.25 ozs. meat/meat alternate
 
Citrus Fruit Cup, 1/2 cup 1/2 cup fruit/vegetable
 
Milk, 1% 8 fl. ozs. 1 milk*
 
Per Serving: 624 cal., 18.4 g pro., 75.6 g carb., 6.3 g fiber, 30.4 g fat, 5.9 g sat. fat, 12 mg chol., 787 mg sod., 1,090 IU vit. A, 36.5 mg vit. C, 342.9 mg ca., 2.7 mg iron
 
Total Meal Pattern: 1.25 ozs. meat/meat alternate, 1/2 cup fruit/vegetable, 1 grain/bread, 1 milk
 
Pita bread, which is eaten at almost every meal in Egypt, is used to scoop or hold food. Hummus is a chickpea dip that combines beans and yogurt.
 
*USDA Recipe E-24 is available as a downloadable PDF at www.nfsmi.org/Information/school_recipe_index_number.html
 
When in Rome…
 
Breakfast Frittata, 1 piece 2 ozs. meat/meat alternate
 
Bagel & Cream Cheese, Jelly 1 bagel & 1 Tbsp. each 3 grains/breads
 
Fruit Juice, 4 fl. ozs. 1/2 cup fruit/vegetable
 
Milk, 1% 8 fl. ozs. 1 milk*
 
Per Serving: 585 cal., 25.9 g pro., 83.6 g carb., 2.6 g fiber, 16.5 g fat, 7.5 g sat. fat, 243 mg chol., 973 mg sod., 1,173 IU vit. A, 31.2 mg vit. C, 466.4 mg ca., 4.4 mg iron
 
Total Meal Pattern: 2 ozs. meat/meat alternate, 1/2 cup fruit/vegetable, 3 grains/breads, 1 milk
 
A frittata is an Italian open-faced omelet with such ingredients as cheese and vegetables mixed into the eggs, rather than used as a filling. Crusty bread is part of all meals.
 
Awesome Aztec Desayuno (Breakfast)
 
Breakfast Burrito, 1 burrito 2 ozs. meat/meat alternate, 1 grain/bread, 1/4 cup fruit/vegetable
 
Strawberry cup, 1/2 cup 1/2 cup fruit/vegetable
 
Fruit Juice, 4 fl. ozs. 1/2 cup fruit/vegetable
 
Milk 8 fl. ozs. 1 milk*
 
Per Serving: 505 cal., 20.4 g pro., 84 g carb., 4.5 g fiber, 11.3 g fat, 4 g sat. fat, 252 mg chol., 656 mg sod., 1,054 IU vit. A, 87.6 mg vit. C, 404 mg ca., 4.2 mg iron
 
Total Meal Pattern: 2 ozs. meat/meat alternate, 1 1/4 cup fruit/vegetable, 1 grain/bread, 1 milk
 
Traditionally, two breakfasts are eaten in Mexico. The early breakfast includes sweet breads with hot chocolate. The second breakfast is heartier and may include eggs, chili sauce, tortillas and a hot beverage.
 
Average Per Serving for NSBW 2005 Meals: 610 cal., 21.3 g pro., 84 g carb., 5.5 g fiber, 19.5 g fat, 5.6 g sat. fat, 252 mg chol., 696 mg sod., 986 IU vit. A, 48 mg vit. C, 418 mg ca., 3.9 mg iron
 
All menus and recipes are suggestions for your consideration. School foodservice professionals are encouraged to choose menus that fit best with the needs of your staff and students. SNA has not tested these recipes in a kitchen. Menus and recipes were analyzed by SNA, using Nutrikids (ver. 7.0).