MilkAppleJuiceMyPlateCerealKDA5componentsmust beoffered atlunch 2 oz. grainmust beoffered tostudents 9-12 Fruit JUICEoffered only50% of totalfruit servings DryStoragePotableWaterOffer wholegrain rich food80 % of thetime forbreakfast andlunch Drainvegetablesto ensure anaccurate 1/2c serving 4componentsmust beoffered atbreakfast AccommodationsSquarePizzaMenuPlanningKYSNA1%milkNon-CongregateFeedingServicewith asmile!WholeGrainsKDEred/orangeVegetableFarmtoSchoolAla Carteitems mustbe SmartSnackcompliant OVSCinnamonRollCACFPWearcleangloves Hold coldfoodbelow 41degrees FruitNutFreeCashiersmust be atthe end ofthe servingline SFSPCoolerProductionRecordWellnessPlanPrairieFarmsSodiumlevelsDishMachineGrainProteinPizzaandcornSBPNSLPFreezerGFSMilkAppleJuiceMyPlateCerealKDA5componentsmust beoffered atlunch 2 oz. grainmust beoffered tostudents 9-12 Fruit JUICEoffered only50% of totalfruit servings DryStoragePotableWaterOffer wholegrain rich food80 % of thetime forbreakfast andlunch Drainvegetablesto ensure anaccurate 1/2c serving 4componentsmust beoffered atbreakfast AccommodationsSquarePizzaMenuPlanningKYSNA1%milkNon-CongregateFeedingServicewith asmile!WholeGrainsKDEred/orangeVegetableFarmtoSchoolAla Carteitems mustbe SmartSnackcompliant OVSCinnamonRollCACFPWearcleangloves Hold coldfoodbelow 41degrees FruitNutFreeCashiersmust be atthe end ofthe servingline SFSPCoolerProductionRecordWellnessPlanPrairieFarmsSodiumlevelsDishMachineGrainProteinPizzaandcornSBPNSLPFreezerGFS

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