SBPNon-CongregateFeedingVegetableKYSNAProteinDishMachineCACFPFruitred/orangeWholeGrainsDrainvegetablesto ensure anaccurate 1/2c serving AccommodationsCashiersmust be atthe end ofthe servingline PrairieFarmsFreezerMenuPlanningWearcleangloves CoolerOffer wholegrain rich food80 % of thetime forbreakfast andlunch PotableWaterPizzaandcorn5componentsmust beoffered atlunch OVSNSLPSodiumlevelsCinnamonRollMilk2 oz. grainmust beoffered tostudents 9-12 ProductionRecordCerealGFSKDAGrainNutFreeHold coldfoodbelow 41degrees DryStorageMyPlate4componentsmust beoffered atbreakfast 1%milkAppleJuiceSFSPKDEWellnessPlanServicewith asmile!FarmtoSchoolSquarePizzaFruit JUICEoffered only50% of totalfruit servings Ala Carteitems mustbe SmartSnackcompliant SBPNon-CongregateFeedingVegetableKYSNAProteinDishMachineCACFPFruitred/orangeWholeGrainsDrainvegetablesto ensure anaccurate 1/2c serving AccommodationsCashiersmust be atthe end ofthe servingline PrairieFarmsFreezerMenuPlanningWearcleangloves CoolerOffer wholegrain rich food80 % of thetime forbreakfast andlunch PotableWaterPizzaandcorn5componentsmust beoffered atlunch OVSNSLPSodiumlevelsCinnamonRollMilk2 oz. grainmust beoffered tostudents 9-12 ProductionRecordCerealGFSKDAGrainNutFreeHold coldfoodbelow 41degrees DryStorageMyPlate4componentsmust beoffered atbreakfast 1%milkAppleJuiceSFSPKDEWellnessPlanServicewith asmile!FarmtoSchoolSquarePizzaFruit JUICEoffered only50% of totalfruit servings Ala Carteitems mustbe SmartSnackcompliant 

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