SodiumlevelsAppleJuiceCerealGFSGrain4componentsmust beoffered atbreakfast Cashiersmust be atthe end ofthe servingline Ala Carteitems mustbe SmartSnackcompliant CoolerVegetablered/orangeFreezerOffer wholegrain rich food80 % of thetime forbreakfast andlunch FruitDrainvegetablesto ensure anaccurate 1/2c serving 1%milkPizzaandcornWholeGrainsNSLPFarmtoSchoolPrairieFarmsKYSNAKDAMilkMenuPlanningHold coldfoodbelow 41degrees ProteinWearcleangloves OVSNutFree2 oz. grainmust beoffered tostudents 9-12 Servicewith asmile!WellnessPlanFruit JUICEoffered only50% of totalfruit servings CACFPSquarePizzaPotableWaterMyPlateProductionRecordSBPCinnamonRollKDENon-CongregateFeedingAccommodationsDishMachineSFSPDryStorage5componentsmust beoffered atlunch SodiumlevelsAppleJuiceCerealGFSGrain4componentsmust beoffered atbreakfast Cashiersmust be atthe end ofthe servingline Ala Carteitems mustbe SmartSnackcompliant CoolerVegetablered/orangeFreezerOffer wholegrain rich food80 % of thetime forbreakfast andlunch FruitDrainvegetablesto ensure anaccurate 1/2c serving 1%milkPizzaandcornWholeGrainsNSLPFarmtoSchoolPrairieFarmsKYSNAKDAMilkMenuPlanningHold coldfoodbelow 41degrees ProteinWearcleangloves OVSNutFree2 oz. grainmust beoffered tostudents 9-12 Servicewith asmile!WellnessPlanFruit JUICEoffered only50% of totalfruit servings CACFPSquarePizzaPotableWaterMyPlateProductionRecordSBPCinnamonRollKDENon-CongregateFeedingAccommodationsDishMachineSFSPDryStorage5componentsmust beoffered atlunch 

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