FruitWellnessPlanDryStorageSBPFarmtoSchoolProteinGrainPotableWaterKYSNAMilkNSLPProductionRecordWearcleangloves Non-CongregateFeedingKDASFSPOVSKDEHold coldfoodbelow 41degrees WholeGrainsMenuPlanningSodiumlevelsAccommodationsGFSPizzaandcornMyPlateSquarePizza2 oz. grainmust beoffered tostudents 9-12 red/orangeFruit JUICEoffered only50% of totalfruit servings CoolerNutFreeOffer wholegrain rich food80 % of thetime forbreakfast andlunch Drainvegetablesto ensure anaccurate 1/2c serving CACFPDishMachine1%milk5componentsmust beoffered atlunch VegetablePrairieFarmsAla Carteitems mustbe SmartSnackcompliant 4componentsmust beoffered atbreakfast Servicewith asmile!AppleJuiceCashiersmust be atthe end ofthe servingline FreezerCerealCinnamonRollFruitWellnessPlanDryStorageSBPFarmtoSchoolProteinGrainPotableWaterKYSNAMilkNSLPProductionRecordWearcleangloves Non-CongregateFeedingKDASFSPOVSKDEHold coldfoodbelow 41degrees WholeGrainsMenuPlanningSodiumlevelsAccommodationsGFSPizzaandcornMyPlateSquarePizza2 oz. grainmust beoffered tostudents 9-12 red/orangeFruit JUICEoffered only50% of totalfruit servings CoolerNutFreeOffer wholegrain rich food80 % of thetime forbreakfast andlunch Drainvegetablesto ensure anaccurate 1/2c serving CACFPDishMachine1%milk5componentsmust beoffered atlunch VegetablePrairieFarmsAla Carteitems mustbe SmartSnackcompliant 4componentsmust beoffered atbreakfast Servicewith asmile!AppleJuiceCashiersmust be atthe end ofthe servingline FreezerCerealCinnamonRoll

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