CerealSFSPCACFPCashiersmust be atthe end ofthe servingline MenuPlanningWellnessPlanDryStoragePotableWaterNon-CongregateFeeding1%milkAla Carteitems mustbe SmartSnackcompliant FruitWholeGrainsNutFreeFarmtoSchoolGrainProteinSquarePizzaOffer wholegrain rich food80 % of thetime forbreakfast andlunch SodiumlevelsCooler4componentsmust beoffered atbreakfast OVSServicewith asmile!MilkWearcleangloves MyPlatePrairieFarms5componentsmust beoffered atlunch ApplePizzaHold coldfoodbelow 41degrees CinnamonRollKYSNA2 oz. grainmust beoffered tostudents 9-12 KDAPizzaandcornKDESBPGFSFreezerNSLPProductionRecordFruit JUICEoffered only50% of totalfruit servings Drainvegetablesto ensure anaccurate 1/2c serving AccommodationsAppleJuiceVegetableDishMachinered/orangeCerealSFSPCACFPCashiersmust be atthe end ofthe servingline MenuPlanningWellnessPlanDryStoragePotableWaterNon-CongregateFeeding1%milkAla Carteitems mustbe SmartSnackcompliant FruitWholeGrainsNutFreeFarmtoSchoolGrainProteinSquarePizzaOffer wholegrain rich food80 % of thetime forbreakfast andlunch SodiumlevelsCooler4componentsmust beoffered atbreakfast OVSServicewith asmile!MilkWearcleangloves MyPlatePrairieFarms5componentsmust beoffered atlunch ApplePizzaHold coldfoodbelow 41degrees CinnamonRollKYSNA2 oz. grainmust beoffered tostudents 9-12 KDAPizzaandcornKDESBPGFSFreezerNSLPProductionRecordFruit JUICEoffered only50% of totalfruit servings Drainvegetablesto ensure anaccurate 1/2c serving AccommodationsAppleJuiceVegetableDishMachinered/orange

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
G
4
N
5
B
6
I
7
I
8
G
9
N
10
G
11
O
12
I
13
B
14
O
15
N
16
G
17
B
18
B
19
I
20
I
21
B
22
N
23
I
24
O
25
O
26
I
27
B
28
B
29
O
30
B
31
O
32
O
33
N
34
G
35
O
36
N
37
G
38
I
39
G
40
G
41
B
42
B
43
N
44
O
45
G
46
B
47
N
48
I
49
N
  1. G-Cereal
  2. I-SFSP
  3. G-CACFP
  4. N-Cashiers must be at the end of the serving line
  5. B-Menu Planning
  6. I-Wellness Plan
  7. I-Dry Storage
  8. G-Potable Water
  9. N-Non- Congregate Feeding
  10. G-1% milk
  11. O-Ala Carte items must be Smart Snack compliant
  12. I-Fruit
  13. B-Whole Grains
  14. O-Nut Free
  15. N-Farm to School
  16. G-Grain
  17. B-Protein
  18. B-Square Pizza
  19. I-Offer whole grain rich food 80 % of the time for breakfast and lunch
  20. I-Sodium levels
  21. B-Cooler
  22. N-4 components must be offered at breakfast
  23. I-OVS
  24. O-Service with a smile!
  25. O-Milk
  26. I-Wear clean gloves
  27. B-MyPlate
  28. B-Prairie Farms
  29. O-5 components must be offered at lunch
  30. B-Apple Pizza
  31. O-Hold cold food below 41 degrees
  32. O-Cinnamon Roll
  33. N-KYSNA
  34. G-2 oz. grain must be offered to students 9-12
  35. O-KDA
  36. N-Pizza and corn
  37. G-KDE
  38. I-SBP
  39. G-GFS
  40. G-Freezer
  41. B-NSLP
  42. B-Production Record
  43. N-Fruit JUICE offered only 50% of total fruit servings
  44. O-Drain vegetables to ensure an accurate 1/2 c serving
  45. G-Accommodations
  46. B-Apple Juice
  47. N-Vegetable
  48. I-Dish Machine
  49. N-red/orange