PizzaandcornSquarePizzaCashiersmust be atthe end ofthe servingline VegetableMenuPlanning1%milkDrainvegetablesto ensure anaccurate 1/2c serving GFSDryStorageHold coldfoodbelow 41degrees Ala Carteitems mustbe SmartSnackcompliant SodiumlevelsFruitAppleJuiceSBPCACFPWellnessPlanMyPlateOffer wholegrain rich food80 % of thetime forbreakfast andlunch Non-CongregateFeedingCoolerCerealApplePizzaWholeGrainsPotableWaterCinnamonRollOVSNSLPFreezerServicewith asmile!Milk5componentsmust beoffered atlunch ProteinSFSPKYSNAFarmtoSchoolProductionRecordWearcleangloves NutFreeKDADishMachinePrairieFarms4componentsmust beoffered atbreakfast GrainAccommodations2 oz. grainmust beoffered tostudents 9-12 Fruit JUICEoffered only50% of totalfruit servings red/orangeKDEPizzaandcornSquarePizzaCashiersmust be atthe end ofthe servingline VegetableMenuPlanning1%milkDrainvegetablesto ensure anaccurate 1/2c serving GFSDryStorageHold coldfoodbelow 41degrees Ala Carteitems mustbe SmartSnackcompliant SodiumlevelsFruitAppleJuiceSBPCACFPWellnessPlanMyPlateOffer wholegrain rich food80 % of thetime forbreakfast andlunch Non-CongregateFeedingCoolerCerealApplePizzaWholeGrainsPotableWaterCinnamonRollOVSNSLPFreezerServicewith asmile!Milk5componentsmust beoffered atlunch ProteinSFSPKYSNAFarmtoSchoolProductionRecordWearcleangloves NutFreeKDADishMachinePrairieFarms4componentsmust beoffered atbreakfast GrainAccommodations2 oz. grainmust beoffered tostudents 9-12 Fruit JUICEoffered only50% of totalfruit servings red/orangeKDE

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