ProteinSFSPCooler5componentsmust beoffered atlunch 1%milkOVS2 oz. grainmust beoffered tostudents 9-12 FreezerWellnessPlanCerealWholeGrainsWearcleangloves KYSNAGFSAppleJuiceAccommodationsMyPlateProductionRecordCACFPDrainvegetablesto ensure anaccurate 1/2c serving KDECinnamonRollCashiersmust be atthe end ofthe servingline FruitOffer wholegrain rich food80 % of thetime forbreakfast andlunch FarmtoSchoolFruit JUICEoffered only50% of totalfruit servings SBPPizzaandcornVegetableDishMachineNon-CongregateFeedingPrairieFarmsMenuPlanningNutFreeHold coldfoodbelow 41degrees Milk4componentsmust beoffered atbreakfast SodiumlevelsGrainServicewith asmile!NSLPAla Carteitems mustbe SmartSnackcompliant PotableWaterKDAred/orangeSquarePizzaDryStorageProteinSFSPCooler5componentsmust beoffered atlunch 1%milkOVS2 oz. grainmust beoffered tostudents 9-12 FreezerWellnessPlanCerealWholeGrainsWearcleangloves KYSNAGFSAppleJuiceAccommodationsMyPlateProductionRecordCACFPDrainvegetablesto ensure anaccurate 1/2c serving KDECinnamonRollCashiersmust be atthe end ofthe servingline FruitOffer wholegrain rich food80 % of thetime forbreakfast andlunch FarmtoSchoolFruit JUICEoffered only50% of totalfruit servings SBPPizzaandcornVegetableDishMachineNon-CongregateFeedingPrairieFarmsMenuPlanningNutFreeHold coldfoodbelow 41degrees Milk4componentsmust beoffered atbreakfast SodiumlevelsGrainServicewith asmile!NSLPAla Carteitems mustbe SmartSnackcompliant PotableWaterKDAred/orangeSquarePizzaDryStorage

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