A6 • HERMISTONHERALD.COM
WEDNESDAY, SEPTEMBER 2, 2015
COMMUNITY
Cooks go back to school
Culinary workshop
helps lunch ladies
and gentlemen
meet federal
meal guidelines
By SEAN HART
Staff Writer
Cooking
nutritious
meals for students re-
quires more than a dash
of this and a pinch of that.
Federal
regulations
require school cooks to
provide certain amounts
of various food catego-
ries on a daily and weekly
basis while adhering to
calorie, fat and sodium
guidelines.
To help school nutri-
tion specialists gain con-
fidence and learn new
ideas to meet the require-
ments, the Oregon Dairy
Council and the Oregon
Department of Education
have teamed up for the
last six years to provide
regional culinary work-
shops throughout the
state. In one of five train-
ings planned this year,
cooks from the local area
COURT:
continued from Page A5
Miguel Ray Gutierrez, 34, and Misty
Dawn Wickersham, 28, both of Echo.
Kenneth James Kramer Jr., 33,
and Monique Renee Brandt, 33, both
of Echo.
Roy Ronald Linn, 51, of Hermiston
and Ester Irene Johnson, 65, of Stanfi eld.
Hugo F. Marroquin, 48, and Helidia
Siqueiros, 47, both of Hermiston.
Charles Robert McCallister, 39,
and Leanne Marie Badoux, 40, both of
Stanfi eld.
Camerino Moreno, 61, and Maria
Elena Munoz, 49, both of Hermiston.
and as far away as Salem
spent Thursday afternoon
and Friday refreshing
their culinary skills and
learning 15 recipes that
may end up on school
menus this year.
Oregon Dairy Council
Nutrition Affairs Director
Anne Goetze said cooks
f r o m
SCHOOLS e v e r y
county
in
the
state have participated in
these trainings through
the years. The workshops
are free, she said, and the
goal is to help the cooks
provide nutritious meals
to students.
“We know when kids
eat meals at schools —
breakfast or lunch or even
an after school snack or if
there’s a dinner program
too — that they eat better
on average because the
school meals follow a par-
ticular pattern,” she said.
“They’re serving whole
grains. They’re serving a
variety of colorful fruits
and vegetables. They’re
serving dairy foods and
learn proteins. This kind
of training gives the
cooks the skills to prepare
all of those foods.”
Naythan Allen Olney, 33, and
Sharmalee Marie Fraser, 44, both of
Hermiston.
David Jonathan Palacios, 23, and
Ashlee Elizabeth Jean Ames, 21, both
of Hermiston.
Arturo Jr. Ramirez, 22, and Cher-
okee Adrianna Jokinen, 19, both of
Hermiston.
Raymundo Sanchez Delgado, 23,
and Magdalena De Jesus Torres, 21,
both of Hermiston.
Dylan Tommas Spence, 29, and
Stephanie Ryan Tuttle, 26, both of
Hermiston.
Logan Mitchell Swaggart, 23, and
Christine Paige McKenzie, 21, both of
Boise, Idaho.
The U.S. Department of
Agriculture requirements
differ by grade level and
meal. The lunch meal pat-
tern requirements for a
high school student include
one cup of fruit, one cup
of vegetables, two ounc-
es of grains, two ounc-
es of meats or alternates
and one cup of milk each
meal, which must contain
750-850 calories, less than
10 percent saturated fat
and less than 1,420 milli-
grams of sodium. The re-
quirements further specify
amounts of different types
of vegetables that must be
served each week.
Umatilla School Dis-
trict Child Nutrition Di-
rector Rikkilynn Larsen
said the workshop was
wonderful.
“We got lots of ideas
and some new recipes
that we’d like to try in the
school district and just
some reminders too,” she
said. “You just get into
bad habits like holding
the knife the wrong way.”
The
participants
learned about the fed-
eral requirements, culi-
nary techniques, weights
and measurements and
worked on a variety of
recipes.
Jessica Visinsky, a
child nutrition specialist
for the Oregon Depart-
ment of Education, said
the workshops help the
cooks learn new methods.
Many of the recipes are
made from scratch, she
said, and the cooks get to
experiment with hands-on
sessions. She said, based
on feedback received,
STAFF PHOTO BY E.J. HARRIS
Nutrition specialist Garrett Berdan, right, with the Oregon
Department of Education, gives menu instructions to a group of
participants in a culinary workshop Friday in Umatilla.
many of the cooks are
incorporating the lessons
they learned into the pro-
grams in their districts.
“It gives (the cooks)
the confidence to think
outside the box and try
new things and maybe in-
crease the participation in
their programs by doing
that,” she said. “All the
recipes that we’re doing
meet the requirements for
the federal child nutrition
programs and provide vi-
tamins, minerals, great
fiber and a lot of nutri-
ents that will really help
(the students) to study or
to have energy or focus
throughout the day, and
that’s our biggest role.”
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