Offer wholegrain rich food80 % of thetime forbreakfast andlunch 4componentsmust beoffered atbreakfast Wearcleangloves MenuPlanningKDACACFPGrainNon-CongregateFeedingDrainvegetablesto ensure anaccurate 1/2c serving KYSNAKDESBPCashiersmust be atthe end ofthe servingline GFSCooler1%milkCerealSquarePizzaDryStorageProteinFruitFarmtoSchool5componentsmust beoffered atlunch NSLPSFSPNutFreePotableWaterAla Carteitems mustbe SmartSnackcompliant AccommodationsFreezerSodiumlevelsVegetablePizzaandcornred/orangeHold coldfoodbelow 41degrees AppleJuiceWholeGrainsOVSPrairieFarmsProductionRecordMyPlateMilkCinnamonRollWellnessPlanDishMachineFruit JUICEoffered only50% of totalfruit servings 2 oz. grainmust beoffered tostudents 9-12 Servicewith asmile!Offer wholegrain rich food80 % of thetime forbreakfast andlunch 4componentsmust beoffered atbreakfast Wearcleangloves MenuPlanningKDACACFPGrainNon-CongregateFeedingDrainvegetablesto ensure anaccurate 1/2c serving KYSNAKDESBPCashiersmust be atthe end ofthe servingline GFSCooler1%milkCerealSquarePizzaDryStorageProteinFruitFarmtoSchool5componentsmust beoffered atlunch NSLPSFSPNutFreePotableWaterAla Carteitems mustbe SmartSnackcompliant AccommodationsFreezerSodiumlevelsVegetablePizzaandcornred/orangeHold coldfoodbelow 41degrees AppleJuiceWholeGrainsOVSPrairieFarmsProductionRecordMyPlateMilkCinnamonRollWellnessPlanDishMachineFruit JUICEoffered only50% of totalfruit servings 2 oz. grainmust beoffered tostudents 9-12 Servicewith asmile!

School Nutrition Bingo! - Call List

(Print) Use this randomly generated list as your call list when playing the game. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
I
2
N
3
I
4
B
5
O
6
G
7
G
8
N
9
O
10
N
11
G
12
I
13
N
14
G
15
B
16
G
17
G
18
B
19
I
20
B
21
I
22
N
23
O
24
B
25
I
26
O
27
G
28
O
29
G
30
G
31
I
32
N
33
N
34
N
35
O
36
B
37
B
38
I
39
B
40
B
41
B
42
O
43
O
44
I
45
I
46
N
47
G
48
O
  1. I-Offer whole grain rich food 80 % of the time for breakfast and lunch
  2. N-4 components must be offered at breakfast
  3. I-Wear clean gloves
  4. B-Menu Planning
  5. O-KDA
  6. G-CACFP
  7. G-Grain
  8. N-Non- Congregate Feeding
  9. O-Drain vegetables to ensure an accurate 1/2 c serving
  10. N-KYSNA
  11. G-KDE
  12. I-SBP
  13. N-Cashiers must be at the end of the serving line
  14. G-GFS
  15. B-Cooler
  16. G-1% milk
  17. G-Cereal
  18. B-Square Pizza
  19. I-Dry Storage
  20. B-Protein
  21. I-Fruit
  22. N-Farm to School
  23. O-5 components must be offered at lunch
  24. B-NSLP
  25. I-SFSP
  26. O-Nut Free
  27. G-Potable Water
  28. O-Ala Carte items must be Smart Snack compliant
  29. G-Accommodations
  30. G-Freezer
  31. I-Sodium levels
  32. N-Vegetable
  33. N-Pizza and corn
  34. N-red/orange
  35. O-Hold cold food below 41 degrees
  36. B-Apple Juice
  37. B-Whole Grains
  38. I-OVS
  39. B-Prairie Farms
  40. B-Production Record
  41. B-MyPlate
  42. O-Milk
  43. O-Cinnamon Roll
  44. I-Wellness Plan
  45. I-Dish Machine
  46. N-Fruit JUICE offered only 50% of total fruit servings
  47. G-2 oz. grain must be offered to students 9-12
  48. O-Service with a smile!