2014-2015 THE NEW CHILD NUTRITION PROGRAM. Presenters: Sarah Kenworthy, RD, CD – School...
-
Upload
thomasine-rice -
Category
Documents
-
view
214 -
download
0
Transcript of 2014-2015 THE NEW CHILD NUTRITION PROGRAM. Presenters: Sarah Kenworthy, RD, CD – School...
Presenters: Sarah Kenworthy, RD, CD – School Nutrition Program Coordinator Allie Caito-Sipe– School Nutrition Program Specialist
WELCOME!
Basics National School Lunch Program School Breakfast Program After School Snack Program
Smart SnacksWellness PoliciesOther Programs
Fresh Fruit and Vegetable Program Farm to School Team Nutrition Smarter Lunchrooms Let’s Move Salad Bars to the Midwest Chef Cyndie Recipe Book and Videos
AGENDA
Schools are required to be on the National School Lunch Program. True or False? False, schools are not required to be on the NSLP or any other
program – School Breakfast Program, After School Snack Program, etc.
POP QUIZ!
School Nutrition Programs are Federal Entitlement Programs. Schools receive reimbursement based on the number of free,
reduced, and paid meals provided. Schools receive additional State funds and USDA commodities. Schools have access to free training, resources, and assistance to
maintain a successful program. Requirements:
Non-for-profit status, recognized by IDOE, permanent agreement Process household applications and verify 3% of approved
applications Follow strict meal pattern, complete production records, maintain
meal counts Complete financial reports, undergo audits by IDOE, SBOA, DOH
THE BASICS FOR SCHOOLS
Requirements: Eligible for free meals through Food Stamps, TANF, or Foster,
Homeless, Migrant, or Runaway Status. Eligible for free or reduced meals based on income information. Must respond to verification if randomly pulled. Must reapply each year
THE BASICS FOR HOUSEHOLDS
Lunch Participation by Site
Public Schools 1,829
Charter Schools
65
Private Schools 190
RCCIs and Other
92
Total 2,176
NSLP PROGRAM PARTICIPATION IN ‘13-14
School Year
Paid Free Reduced Total Eligible
Free/Red. %
2012 621,476 448,128 94,128 1,163,732 46.6%
2013 593,697 442,476 89,873 1,126,046 47.3%
2014 590,855 455,896 88,811 1,135,562 48%
Meal Pattern Divided by grade groups: K-5, 6-8, 9-12 Daily and weekly requirements for:
Grain Meat and Meat Alternate Fruit Vegetables Milk
Weighted nutrient limits: Calories Saturated Fat Sodium Trans Fat
NATIONAL SCHOOL LUNCH PROGRAM
Daily and weekly minimum requirements Grains counting toward daily and weekly requirements must
be whole grain rich. 50% or more whole grain ingredients by weight
Must limit sweet grains over the week. Must use Grain chart to determine how the grain credits
Examples of 1 oz. eq. includes: .8 oz. Croutons 1 oz. Tortilla 1.2 oz. Waffle ½ cup Pasta 2 oz. Blueberry Muffin
GRAINS
Daily and weekly minimum requirementsMust use food buying guide or Child Nutrition labels to
determine crediting Examples of 1 oz. eq. include:
1.4 oz. ground beef 1 oz. cheese 2 Tbsp. peanut butter ½ cup yogurt
MEAT/MEAT ALTERNATE
Daily minimum requirementsFresh, frozen, dried, canned in 100% juice, extra light or light
syrup, or water100% juice – cannot serve only juiceUse Food Buying Guide to determine crediting
Examples of ½ cup of fruit: ½ raw unpeeled Apple, 125-138 count ¼ cup raisins 4 oz. 100% juice
FRUIT
Minimum daily requirementsMinimum weekly subgroup requirements:
Dark Green – spinach, romaine, broccoli Red/Orange – carrots, red peppers, sweet potatoes Bean/Pea (Legume) – garbanzo beans, black-eyed peas, kidney
beans Starchy – potatoes, corn, green peas Other – green beans, green peppers, cauliflower, celery
VEGETABLES
Does USDA allow pizza to count as a vegetable in the National School Lunch Program? We have to think about the components of a pizza:
Crust – counts a grain Cheese and Meat – counts as meat/meat alternative Tomato sauce – if at least 1/8 cup of sauce, will count toward the
red/orange subgroup. But menu planners need to ensure students have access to other vegetables so they receive their minimum daily requirement.
POP QUIZ!
Daily requirement: 1 cupPlain and flavored milk are okay
Plain must be 1% or fat free Flavored must be fat free
Must offer at least 2 choices
MILK
No limitations but must be included in nutrient analysis Condiments: salad dressings, ketchup, mayo, mustard, bbq sauce,
maple syrup Non-Grain Freebies: pudding, jello, ice cream Non-Whole Grain Rich Freebies: pretzels, crackers Non-Whole Grain Rich Sweet Grain Freebies: cookies, pie, cake*
*Must not exceed weekly sweet grain limit.
CONDIMENTS & FREEBIES
Students are required to take each component even if they plan to throw it away. True or False? This depends. If the school is implementing Offer vs. Serve, then
students have the ability to decline items they might not eat. They must take at least ½ cup of fruit or vegetables or a combination of both. If the school is not implementing Offer vs. Serve, then the students do need to take each component.
POP QUIZ!
Menu planners must make sure all potential meals include the minimum portion sizes for all 5 components.
Implementing Offer vs. Serve? Students only need to take 3 of the 5 components Must take at least ½ cup of fruit and/or vegetables
MENU PLANNING
Indiana law: Public school on the National School Lunch Program that has at least 15% free/reduced rate must implement breakfast. Private and Charter schools are exempt.
SBP PARTICIPATION IN ’13-14
Breakfast Participation by Site
Public Schools 1,761
Charter Schools
58
Private Schools 44
RCCIs and Other
90
Total 1,953
Meal Pattern Divided by grade groups: K-5, 6-8, 9-12 Daily and weekly requirements for:
Grain Fruit Milk
Weighted nutrient limits: Calories Saturated Fat Sodium Trans Fat
SCHOOL BREAKFAST PROGRAM
Daily and weekly minimum requirements Must offer at least 1 oz. eq. of real grain items with each
menu. May then add meat/meat alternate to breakfast menu and count
toward the weekly grain requirement. Grains counting toward daily and weekly requirements must
be whole grain rich.No sweet grain limitations.
GRAIN
Daily minimum requirementsFresh, frozen, dried, canned in 100% juice, extra light or light
syrup, or water100% juice – cannot serve only juiceMay substitute vegetables for fruit.
If substituting Starchy vegetables, must plan 2 cups of other vegetable subgroups over the week.
FRUIT
Daily requirement: 1 cupPlain and flavored milk are okay
Plain must be 1% or fat free Flavored must be fat free
Must offer at least 2 choices
MILK
Menu planners must make sure all potential meals include the minimum portion sizes for all 3 components.
Implementing Offer vs. Serve? Must plan 4 items from 3 components. Students only need to take 3 items on their tray. Must take at least ½ cup of fruit and/or vegetables
MENU PLANNING
ASSP PARTICIPATION IN ‘13-14
ASSP Participation by Site
Public Schools 543
Charter Schools
21
Private Schools 38
RCCIs and Other
69
Total 671
Requirements: Must take place after school (there are occasional exceptions) Program must provide educational or enrichment activity The program must be open to all students and cannot be limited
to those who “make the team” Must follow meal pattern, keep production records, meal counts
AFTER SCHOOL SNACK PROGRAM
Schools need to have a free/reduced rate of 50% or above to run the After School Snack Program. True or false? False, as long as the program meets the requirements any school
can implement the ASSP. If the school has a f/r rate of 50% or above then the school can provide all of the snacks for free and be reimbursed at the free rate for all students!
POP QUIZ!
All food and beverages sold to students on school campus, during the school day must meet particular nutrient requirements. School Day = midnight the day before until 30 minutes after
school ends
SMART SNACKS
Includes: A la carte Fundraisers Vending Machines School Stores Culinary Education Programs
Does not Include: Brought to school Given to students with no currency exchange Sold to adults only
SMART SNACKS STANDARDS
Food sold to students must meet: General Food Standards
Whole grain rich, First ingredient is dairy, protein, fruit or vegetable, Combination food with at least ¼ cup fruit/vegetable, or At least 10% DV of a nutrient of public health concern (dietary fiber,
potassium, calcium, vitamin D). Specific Nutrient Standards
Calories Total fat Sat Fat Trans Fat Sodium Total Sugar
SMART SNACKS STANDARDS
Beverages sold to elementary and middle school students must be: Water (carbonated or non-carbonated) 100% Juice (carbonated or non-carbonated) Milk (1% or fat free)
Beverages sold to high school students include the above and: No Calorie – 20 fl. oz. and 10 calorie maximum Low Calorie – 12 fl. oz. and 60 calorie maximum
SMART SNACKS STANDARDS
Indiana will allow each school building 2 fundraiser exemptions per school year.
1 exemption is for 1 day. Food or beverages that do not meet the smart snacks
requirements will either need to receive an exemption or will have to be sold 30 minutes after school is over.
FUNDRAISERS
On June 30, 2004, the President signed the Child Nutrition and WIC Reauthorization Act of 2004. Section 204 of this law required school districts participating in the national school meals program to establish a local school wellness policy by school year 2006.
This was reinforced and expanded in the Healthy, Hunger Free Kids Act of 2010.
SCHOOL WELLNESS POLICIES
514 people from 309 schools were trained through our 18 regional Wellness Workshops.
Staff members from all areas of the school were being represented such as administrators, schools nurses, physical education and other types of teachers.
SCHOOL WELLNESS POLICIES
Healthy, Hunger-Free Kids Act of 2010 (HHFKA) now requires that the local school wellness policy, at a minimum, include the
following requirements…
Wellness Committee consisting of…• Parents• Students• School Food Authority Representatives• PE Teachers (NEW*)• School Health Professionals (NEW*)• School Board • School Administrators• General Public
SCHOOL WELLNESS POLICIES
Content for…•Nutrition Promotion (NEW*)•Nutrition Education•Physical Activity•Other School-Based Activities that promote student wellness
Need two or more goals listed under each section in order to meet the requirements of the Law.
SCHOOL WELLNESS POLICIES
Monitor, Assess, & Evaluate (NEW*)
•Have a plan for measuring effectiveness, that is measured periodically
- using an evaluation tool•Designate a person responsible for monitoring policy to ensure that each school complies•Form an annual progress report
SCHOOL WELLNESS POLICIES
Public Updates (NEW*)
Inform & update …• Parents• students • Staff• community
about the content and implementation
USDA Requirements:
Has assured that the School Meals meet the USDA requirements
Nutrition Guidelines:
Include nutrition guidelines to promote student health and reduce childhood obesity for all foods available in each school district
SCHOOL WELLNESS POLICIES
The goal of the FFVP is to expose elementary-aged students to fresh fruits and vegetables.
Students receive free fresh fruits and vegetables at least twice per week – in addition to all of their other meal programs.
FRESH FRUIT AND VEGETABLE PROGRAM
Requirements At least 50% free/reduced rate (84% cut-off this year) Elementary-aged students only (PK-6) On the NSLP and/or SBP Provide fresh fruit and vegetables,
Funding Annual allocation from USDA to each state $50-$75 per student Start with the highest free/reduced rate schools and work way
down until out of funds2014-15 School Year
114 schools awarded 23 new schools
FRESH FRUIT AND VEGETABLE PROGRAM
Farm to school enriches the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and preschools.
Indiana Farm to School Network
FARM TO SCHOOL
The Indiana Farm to School Network will be promoting Food Day in the month of October featuring the incredible turnip. sampling raw turnips in the classroom serving turnips in the cafeteria growing turnips in the school garden a celebration complete with music and turnip decorations
National Farm to School - www.farmtoschool.org Indiana Department of Education -
www.doe.in.gov/nutrition/farm-schoolUSDA Farm to School Census -
http://www.fns.usda.gov/farmtoschool/census#/
FARM TO SCHOOL
Supports the Child Nutrition Programs through training and technical assistance for foodservice, nutrition education for children and their caregivers, and school and community support for healthy eating and physical activity.
72 Indiana School met the HealthierUS School Challenge - http://www.fns.usda.gov/hussc/healthierus-school-challenge-indiana-award-winners
USDA Team Nutrition - http://www.fns.usda.gov/tn/team-nutrition
TEAM NUTRITION
Behavioral Economics - Social and physical environment effects choice. Design the cafeteria environment to lead or nudge customers to choose healthy foods. Cornell University – Research Based
8 regional workshops training Indiana School Food Service
http://smarterlunchrooms.org/
SMARTER LUNCHROOMS
The goal of Let's Move Salad Bars to MIDWEST Schools is to increase children’s fruit and vegetable consumption by donating salad bars to schools in Indiana.
It’s easy for schools to apply for a salad bar. Visit www.saladbars2schools.org to complete an application.
LET’S MOVE SALAD BARS TO THE MIDWEST
Sizzling School Lunches: Indiana Cooks with Chef Cyndie publication showcases Chef Cyndie recipes. http://www.chefsmovetoschools.org/
Culinary videos from the recipe book were created: Indiana Cooks: Cranberry-Orange Granola Bars -
https://www.youtube.com/watch?v=wwNj4EsKagY Indiana Cooks: Tropical Apples - https://www.youtube.com/watch?
v=F9BPG7d7BF4 Indiana Cooks: Sesame Green Beans -
https://www.youtube.com/watch?v=I6aQJ-jBT7A Indiana Cooks: Vegetarian Enchiladas -
https://www.youtube.com/watch?v=Huw8ghHr6nY
CHEF CYNDIE RECIPE BOOK AND CULINARY VIDEOS
Contact: Allie Caito-Sipe – [email protected] or call 317-232-0849 Sarah Kenworthy – [email protected] or call 317-232-0857
QUESTIONS?