Articles in the October 2009 Issue

A Note from Sandra

Whew! What a month – and it was busy so it went by in a hurry.

We received clarification from US Department of Agriculture that if anyone in the household is on TANF, SNAP, or FDPIR, then all the children in that household (economic unit) are eligible for free meals. The person receiving benefits does not have to be a child, and if it is a child, the child does not have to be enrolled in school.

We were very pleased to receive word that South Dakota was awarded $350,000 over a two-year period for the Team Nutrition Grant. We will once again be offering mini-grants for gardening and fun fruit & vegetable events, special tours (similar to the Power Panther tour), challenging role models in school and community, and planning a special event to motivate schools for a healthy school environment.

How are you incorporating legumes (the dried beans and peas) into your meals? They are nutrient dense, low fat, and tasty. Most agencies serve chili occasionally – that’s a start! Some serve bean burritos – another good step. Have you offered some choices such as 3-bean salad, cowboy caviar, chickpeas on the salad bar, pasta salads that include beans, soups that include beans, peas, or lentils? Keep working to incorporate them into your menus and share your successful recipes.

Soon you will be decorating for harvest time or Halloween. Make it fun and make it healthy!

There’s no traffic jam on the extra mile! (from Kaplan’s Smiles)

 

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2009 October Data Survey – Due November 10th

This year’s October Data Survey memo was dated September 11, 2009. There have been no changes made to the October Data Survey process. The survey must be returned to CANS by November 10th to assure the October claim for reimbursement will be processed without any delays. Remember information MUST be broken out by elementary grades, middle school grades, and high school grades and should match the attendance centers you listed in Part 1, (F), Site Summary of your annual agreement. Be sure to read the instructions which are included in the September 11th memo. No one is exempt from completing the October Data Survey.

South Dakota Child and Adult Nutrition Services (CANS) gathers data each October which is a compilation of numbers for the month of October only. The information from this survey is used for many purposes and is required by federal regulation. The information is used for selecting sites to be visited during the school food authority’s review, determines site eligibility for the School Breakfast Program severe need option, Summer Food Service Program, and Daycare Home tier level. It is also used for reporting prices paid by children in our state for breakfast and lunch in the annual report to the American School Food Service Association, for data in response to questions by Congress and USDA, and reporting site eligibility to the National Center for Education Statistics for the core summary data. Several programs use the data including determination of e-rate and need for various title programs and grants.

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2009 Verification of Applications for School Meal Benefits
– Due February 1st or Sooner

Memo NSLP 51.3 is the reference for the annual verification process. The memo is available on the CANS website under Quick Links at http://doe.sd.gov/oess/cans/nslp/index.asp. All SFAs must complete the 742SD Summary Form which can be found on the last page of NSLP Memo #51.3. The summary form will be due to CANS by February 1st. Schools are encouraged to send in their summary form immediately following the verification process which ends by November 15th.

NSLP 51.3 requires local education agencies (LEAs) to use the Basic verification method unless they meet criteria for Alternate method. While LEAs should verify questionable applications, they cannot choose to verify 100% of the applications on file. Be sure to use the updated Verification Summary Report form 742SD which can be found as the last page of NSLP 51.3 when reporting the required data to CANS.

October 1st is the date schools must count how many applications they have on file for the free and reduced meal benefits. Please refer to the dates that the LEA submitted to CANS in the annual Child Nutrition Program Agreement, Attachment E, to be sure the verification process is completed by the deadline of November 15th. Refer to NSLP 51.3 for proper procedures and prototype letters and forms to send to families.

What is the purpose of the verification process? State agencies must report the SFA level data to the USDA Food and Nutrition Services. The information is submitted to USDA using school or agency names so accuracy is important. Submission of the SFA data will enable State agencies and Food and Nutrition Services (FNS) to better understand certification errors and to improve oversight activities. This will help ensure that free and reduced price subsidized meals are provided only to eligible children.

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CANS Welcomes Julie McCord

Hello my name is Julie McCord and I started with the CANS staff on May 26, just in time to meet many of you at Child Nutrition Institute in Sioux Falls. I have been working with the Summer Food Service Program and will be working with The Emergency Food Assistance Program as my training continues. I grew up in Kimball, South Dakota as a very active 4-H member which eventually led me to pursuing degrees in computers and Family and Consumer Science/Home Economics Education. I have been a teacher for the majority of my career and most recently a Family and Consumer Science Extension Educator with South Dakota State University Cooperative Extension Service. My husband, Jim and I have recently celebrated 15 years of marriage and have enjoyed making our home in Pierre, fishing, walking our dog, and meeting our new neighbors. I look forward to getting to know each of you more as I work with you in these programs.

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Building for the Future with the CACFP

 

 

Child Care Resources:
The National Child Care Information and Technical Assistance Center (NCCIC) Library collection contains over 20,000 summaries and availability information for published documents of interest to policymakers, administrators, practitioners, researchers and other members of the child care community. Links to full-text publications about child care and school-age issues are provided when available. You can find the library at: http://nccic.acf.hhs.gov/library/index.cfm?do=oll.search.

Production Records Quiz Show:
In an attempt to help you avoid the most common errors we see during CACFP reviews we are using this as a way to educate agencies on the requirements for production records in the CACFP that are most commonly found as errors during program reviews.

Did you know?
• That you need to record specific information in the Quantities Prepared column. This information must be measurable (e.g. recording 1 loaf it not specific and measurable; you need to record the weight of that loaf)
• That you need to complete the leftover column when you are going to serve those leftovers at another meal.
• That you must record the number of children in each age group and the number of adult meals that you served for every meal that you claim for reimbursement
• That you may not claim adult meals.

Check back next month for more Quiz Show learning.

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Kids in the Kitchen


Homemade Tortilla Chips
Source: Physical Activities
and Healthy Snacks for Young Children



5 whole wheat tortillas

Salt Free Herb Blend:
5 teaspoons onion powder
2½ teaspoons garlic powder
2½ teaspoons sweet paprika
1½ teaspoons dry mustard
1½ teaspoons thyme
1 teaspoon black pepper
¼ teaspoon celery seed
1 teaspoon cayenne pepper

Combine ingredients and mix well. Spoon into a shaker. Makes 1/3 cup.

Spray light coating of cooking oil or water on 5 whole wheat tortillas. Sprinkle herb mixture on the tortillas. Cut each tortilla into 8 wedges. Spread in one layer on a baking sheet. Bake at 400 degrees for 8 to 10 minutes or until crispy.

Provides 1 grain/bread for CACFP Snack for 1-5 year olds
Calories, 80; Fiber, .8 g; Total Fat, 1.7 g; Saturated Fat, .4 g.

Snack Idea (1-5 year olds):

4 chips with hummus and a glass of water

 

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Kids on the Move




Locomotor Skills
Source: Physical Activities and
Healthy Snacks for Young Children

Arrange the children in a scatter formation so all children can see you.

Locomotor skills are walking, running, jumping, hopping, galloping, sliding, and skipping. Hopping is a jump taking off from one foot and landing on that foot. In galloping the same foot is always in the front (leading). Skipping is step-hop, step-hop.

Have children move around the areas using each skill. Emphasize moving under control, so children don’t fall or bump into each other. Begin with walking, then progress to running, jumping, and so forth. The skills listed become progressively more difficult. You may have to help by holding a child’s hand hopping or demonstrating and practicing sliding, galloping, or skipping. Children begin these skills at the following ages: walk (12 months), run, hop, and jump (24 months), gallop, slide, and skip (36 months).

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South Dakota Food Distribution Newsletter October 2009


It has been a very busy month. Net Off Invoicing (NOI) has been a major part of the month. We have been busy with conference calls and meetings. To say the pilot program is rolling is a good way to start. The small group of schools that are working with the piloting of NOI are working with their distributors to make sure the distributor has the correct USDA Foods, (formerly commodities), on hand and available for the school’s use. We here in the state office have been working with the schools and processors to make sure an allotment of USDA Foods is available at each processor for the schools to draw down. Once the school and their distributor have product finalized, the school will be able to place orders and receive their USDA Foods processed items. After the schools have received their orders they will go to a website to verify their order and entitlement are correct. After verification their entitlement will be reduced by the amount of Donated Food Value (DF) they have used.

Beef – USDA has informed us that our next four shipments of A608 Beef will be postponed due to purchasing problems on their end. We will not be able to have beef for schools until the December order from what we have been told at this time.

Beef – We have been notified that P106A Premium Beef Patties will be short for the first week of deliveries. We are expecting a load in but have been notified our requested delivery time has been postponed. This will affect the first week of delivery schools and may affect the second if delivery is postponed again. I will keep you posted as I hear.

Manifest – We have been trying to find a way to notify schools of what we are out of prior to the school receiving their USDA Food shipment. We were able to fax each school their manifest for their October delivery on Friday, September 18. We are working to find other ways to get the information to each school more efficiently for future manifests. As this process proceeds we will be asking for your feedback and letting you know how we are working to implement the new ideas. Some of the ideas we are looking at would include the faxing method and placing the manifest on a website.

B545 Brown Rice – If you had ordered Brown Rice for October delivery please let me know if you have any problems with it. One of the schools had noticed bugs in the bag of rice they had received. Contact Mark Moen at mark.moen@state.sd.us as soon as you notice that you have problems with any of the USDA Foods that you have received from us.

DELIVERY - No deliveries on October 12 due to Columbus/Native American Day.

 

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Nacho Cheese Machines…DID YOU KNOW?    

Do you have a nacho cheese machine? Here is some information from the South Dakota Department of Health regarding temperatures and storage.

The cheese sauce is a shelf-stable product, meaning it has been pasteurized much like Velveeta cheese and can be stored at room temperature indefinitely without being opened. After the product is opened and hot held it would then fall under a ready to eat potentially hazardous food and require proper hot and cold holding temperatures - at 140 degrees or above or below 41 degrees. When reusing a ready to eat potentially hazardous food that is cold held at 41 degrees or below, it must be reheated to 165 degrees or higher.

The product then must be hot held at 140 degrees and can be reused indefinitely, as long as the proper reheat, hot and cold temperatures are maintained. The product can be held for 7 days if stored at 41 degrees or lower without being reheated to 165 degrees or higher. If the product is removed from the hot holding or dispensing machine and placed in refrigeration, it would need to be reheated to a temperature of 165 degrees before serving. It could then be held at the 140 degrees hot holding temperature until removed from the dispenser and again cooled to 41 degrees and the 7 day holding period would start over. The quality of the food may be in question, but the safety would not be in question.

Bottom line is, once the product is opened it should be hot held at 140 degrees or higher until used or discarded. If the product has been opened and heated, then cooled and held at 41 degrees or lower, the product must be used within 7 days or discarded.

If the nacho cheese machine only goes to 125 degrees, a new one capable of maintaining a hot holding temperature 140 degrees should be purchased.

 

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National School Lunch Week Reminder

The week of October 12th to the 16th is National School Lunch Week. The theme selected by the School Nutrition Association to celebrate National School Lunch Week is titled, “All-Star School Lunch”.

CANS strongly encourages all schools to become involved with the 2009 National School Lunch Week promotion. When you get excited about school meals your students will enjoy and appreciate your efforts. If you take pictures of your NSLW promotions be sure to send some copies to share with either CANS or Eric Kunzweiler, publication editor for the SNA of SD newsletter. Eric can be reached at 605-334-2808.

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Other Helpful Newsletter Links

Following is some information about various other newsletters that you may find helpful.

WOW -- Working on Wellness Newsletter
The Department of Health, released its first issue of the WOW --Working on Wellness--Newsletter. The newsletter contains articles from various chronic disease programs that are in the Office of Health Promotion. It is posted on the workplace page of the HealthySD.gov website. http://www.healthysd.gov/Workplace/PDF/WOW-SUMMER2009.pdf

In the Summer issue:
High Blood Pressure
BeFreeSD-Did You Know?
Oral Health
Diabetesatwork.org


The September issue of the Coordinated School Health News Infused is now available at: http://doe.sd.gov/oess/schoolhealth/newsinfused/09/09/index.htm

Main Page stories include:
• SD Schools Walk
• School Height and Weight Data Collection
• School Health Profiles
• H1N1 Action Plan

Inside this issue are:
• Professional Development Opportunities – Health Education Curriculum Analysis Tool (HECAT) Training
• Upcoming Events – Go For the Whole Grain Healthy Challenge

Special Note: You may also be interested in proposed policy change that will affect health and physical education in grades 9-12. Click on the following link for information on the proposed high school graduation requirements - http://doe.sd.gov/. Currently students are required to take either .5 credit of health or physical education to graduate from high school. Under the new proposed requirements, this would become optional for students. The first reading of the proposed rule will be at the SD Board of Education meeting September 29-30.

Food Reflections
FOOD REFLECTIONS is a FREE monthly e-mail newsletter for health professionals, educators and consumers. It's published by University of Nebraska Cooperative Extension in Lancaster County. Each issue provides a short, "how-to" message on food, nutrition, or food safety. FOOD REFLECTIONS is written by Alice Henneman, extension educator and registered dietitian.

Lately, we've been hearing how important handwashing is in preventing the flu! Here’s a collection on ONE Web page of 12 informative (and frequently FUNNY!) videos that promote handwashing and how to avoid spreading germs. Plus a link to FREE downloadable handwashing posters and other materials.

Here's the link to start watching the videos and get the FREE materials: http://lancaster.unl.edu/food/handwashing-videos.shtml

Subscribing, changing e-mail address or leaving Food Reflections http://lancaster.unl.edu/food/subscribe-FR.shtml

Alice Henneman, MS, RD, Extension Educator
University of Nebraska-Lincoln Extension in Lancaster County
444 Cherrycreek Rd., Ste. A, Lincoln, NE 68528 USA ahennema@unlnotes.unl.edu
402/441-7180
Fax: 402/441-7148 FOOD
Web site: http://lancaster.unl.edu/food
View "Fresh from the Farmers' Market" video at http://www.youtube.com/watch?v=YkTS5CrA34U
YouTube Channel: http://www.youtube.com/alicehenneman
Twitter: http://twitter.com/alicehenneman

 

Resource Mailing
The CDs for the recently updated Menu Planner for Healthy School Meals and the Food Buying Guide are here and are in the process of being mailed out to schools. USDA is no longer providing printed copies. Print as many copies as you would like. These resources can also be accessed on the web at: http://teamnutrition.usda.gov/Resources/foodbuyingguide.html and http://teamnutrition.usda.gov/Resources/menuplanner.html.

Also included in the mailing will be copies of Cooks for Kids, a series of nine 30 minute training programs (on CD) showcasing the fact that children should have access to healthy food and be able to make healthy choices wherever they are – at home, in school, and in the community.

Developed by the National Food Service Management Institute and filmed in restaurants, schools, and homes throughout the country, Cooks for Kids demonstrates tested techniques of preparing and serving healthful, appealing foods.

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Fun with Foodella

Fun with Foodella is a nutrition education activity book designed specifically for second grade students. Second grade teachers should use this book to help strengthen nutrition education in their classrooms. Activity books can be ordered by calling Shar Venjohn, Child & Adult Nutrition Services, at 605-773-3413.
 

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