GrainOffer wholegrain rich food80 % of thetime forbreakfast andlunch Cooler4componentsmust beoffered atbreakfast MenuPlanning5componentsmust beoffered atlunch Drainvegetablesto ensure anaccurate 1/2c serving SquarePizzaWholeGrainsVegetableServicewith asmile!GFSSFSPNon-CongregateFeedingDryStorageNSLPPizzaandcornSodiumlevels1%milkWearcleangloves 2 oz. grainmust beoffered tostudents 9-12 OVSCashiersmust be atthe end ofthe servingline SBPAla Carteitems mustbe SmartSnackcompliant CinnamonRollMyPlatered/orangeKYSNAPrairieFarmsFruit JUICEoffered only50% of totalfruit servings Hold coldfoodbelow 41degrees ProteinWellnessPlanFreezerFruitKDEKDACACFPFarmtoSchoolPotableWaterCerealNutFreeAccommodationsMilkDishMachineAppleJuiceProductionRecordGrainOffer wholegrain rich food80 % of thetime forbreakfast andlunch Cooler4componentsmust beoffered atbreakfast MenuPlanning5componentsmust beoffered atlunch Drainvegetablesto ensure anaccurate 1/2c serving SquarePizzaWholeGrainsVegetableServicewith asmile!GFSSFSPNon-CongregateFeedingDryStorageNSLPPizzaandcornSodiumlevels1%milkWearcleangloves 2 oz. grainmust beoffered tostudents 9-12 OVSCashiersmust be atthe end ofthe servingline SBPAla Carteitems mustbe SmartSnackcompliant CinnamonRollMyPlatered/orangeKYSNAPrairieFarmsFruit JUICEoffered only50% of totalfruit servings Hold coldfoodbelow 41degrees ProteinWellnessPlanFreezerFruitKDEKDACACFPFarmtoSchoolPotableWaterCerealNutFreeAccommodationsMilkDishMachineAppleJuiceProductionRecord

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