CoolerNutFreeAccommodationsDrainvegetablesto ensure anaccurate 1/2c serving DryStorageFarmtoSchoolSFSPCinnamonRollCACFPMilkProteinApplePizzaKDEKDAKYSNAPrairieFarmsWearcleangloves SBPAla Carteitems mustbe SmartSnackcompliant Servicewith asmile!Hold coldfoodbelow 41degrees Cashiersmust be atthe end ofthe servingline DishMachineFruitCerealNSLPOVSWellnessPlanSquarePizzaNon-CongregateFeeding4componentsmust beoffered atbreakfast VegetableGrainAppleJuiceFruit JUICEoffered only50% of totalfruit servings MenuPlanning5componentsmust beoffered atlunch PizzaandcornOffer wholegrain rich food80 % of thetime forbreakfast andlunch WholeGrains2 oz. grainmust beoffered tostudents 9-12 FreezerGFSred/orangeMyPlateProductionRecord1%milkPotableWaterSodiumlevelsCoolerNutFreeAccommodationsDrainvegetablesto ensure anaccurate 1/2c serving DryStorageFarmtoSchoolSFSPCinnamonRollCACFPMilkProteinApplePizzaKDEKDAKYSNAPrairieFarmsWearcleangloves SBPAla Carteitems mustbe SmartSnackcompliant Servicewith asmile!Hold coldfoodbelow 41degrees Cashiersmust be atthe end ofthe servingline DishMachineFruitCerealNSLPOVSWellnessPlanSquarePizzaNon-CongregateFeeding4componentsmust beoffered atbreakfast VegetableGrainAppleJuiceFruit JUICEoffered only50% of totalfruit servings MenuPlanning5componentsmust beoffered atlunch PizzaandcornOffer wholegrain rich food80 % of thetime forbreakfast andlunch WholeGrains2 oz. grainmust beoffered tostudents 9-12 FreezerGFSred/orangeMyPlateProductionRecord1%milkPotableWaterSodiumlevels

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