DishMachine5componentsmust beoffered atlunch GFSFruitPotableWaterNon-CongregateFeedingMenuPlanningDrainvegetablesto ensure anaccurate 1/2c serving WellnessPlanAla Carteitems mustbe SmartSnackcompliant KDAHold coldfoodbelow 41degrees AppleJuiceOVSCoolerKYSNAWholeGrainsFruit JUICEoffered only50% of totalfruit servings CACFPVegetableAccommodationsKDECereal1%milkPizzaandcornCashiersmust be atthe end ofthe servingline SBPSodiumlevelsProteinProductionRecordGrainOffer wholegrain rich food80 % of thetime forbreakfast andlunch FreezerCinnamonRollred/orangeMyPlatePrairieFarmsMilk4componentsmust beoffered atbreakfast NutFreeDryStorageSFSPSquarePizzaWearcleangloves 2 oz. grainmust beoffered tostudents 9-12 NSLPServicewith asmile!FarmtoSchoolDishMachine5componentsmust beoffered atlunch GFSFruitPotableWaterNon-CongregateFeedingMenuPlanningDrainvegetablesto ensure anaccurate 1/2c serving WellnessPlanAla Carteitems mustbe SmartSnackcompliant KDAHold coldfoodbelow 41degrees AppleJuiceOVSCoolerKYSNAWholeGrainsFruit JUICEoffered only50% of totalfruit servings CACFPVegetableAccommodationsKDECereal1%milkPizzaandcornCashiersmust be atthe end ofthe servingline SBPSodiumlevelsProteinProductionRecordGrainOffer wholegrain rich food80 % of thetime forbreakfast andlunch FreezerCinnamonRollred/orangeMyPlatePrairieFarmsMilk4componentsmust beoffered atbreakfast NutFreeDryStorageSFSPSquarePizzaWearcleangloves 2 oz. grainmust beoffered tostudents 9-12 NSLPServicewith asmile!FarmtoSchool

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