The New Child Nutrition Program

2014-2015THE NEW CHILD

NUTRITION PROGRAM

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

NATIONAL SCHOOL LUNCH PROGRAM

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

SCHOOL BREAKFAST PROGRAM

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

Breakfast in the ClassroomGrab and GoBreakfast after 1st Period

BREAKFAST SERVICE METHODS

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

AFTER SCHOOL SNACK PROGRAM

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!

SMART SNACKS

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


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


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

WELLNESS POLICIES

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.


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


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.


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


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


DOE Oversight

•Included as part of the administrative review•Every 3 years


OTHER PROGRAMS

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?

THANK YOU!

The New Child Nutrition Program

Documents

Transcript of The New Child Nutrition Program