Articles in this issue:

A Note from Sandra

Did you see the snow falling in “big clumps” this week? I know sometimes it feels like that is how work is going, too. We keep working on the tasks and they will soon be done, much like the snow is gone when the sun comes out and the clovers appear!

Summer feeding programs are gearing up for summer 2012. Public releases and notices to potential and prior sponsors have been sent out. Applications will be due soon and education on the program requirements will be provided.

The Fresh Fruit and Vegetable Program (FFVP) applications will be out soon. This Program has operated under guidance from the onset. A proposed rule that would establish the basic requirements for the operation of the FFVP in conformance with the School Lunch Act was released February 24. To be assured of consideration, comments on this proposed rule must be received by the Food and Nutrition Service on or before April 24, 2012. You can read the proposed rule and where to submit comments by going to Click on “regulations” in the center section, and look for “Proposed Rule: Fresh Fruit and Vegetable Program” on the School Meals page.

The final rule for National School Lunch and School Breakfast Program meal patterns was released January 26. That can be found at the same place as the proposed FFVP rule referenced in the previous paragraph. Look for Nutrition Standards in the National School Lunch and School Breakfast Program. Note there are the regulations, but also some good charts summarizing the changes by program and their phased in approach. Also, check out the CANS reauthorization page to view the webinars, listen to conference calls, and see the schedule of upcoming education sessions. Check back frequently, as that will be updated periodically.

The Child & Adult Care Food Program is not undergoing changes at this point. The annual training is planned so stay tuned for information regarding that. Work groups are meeting nationally to draft new meal patterns for the CACFP. They should come out as a proposed rule and agencies will have the opportunity to comment on that, too.

Surveys for food usage have been on everyone’s mind. Due to a complication with the contracting process, we will not be able to use the new system to complete the surveys for the coming year. If you have not received the survey notice already by February 29, contact Mark Moen at 605-773-4769. Agencies are required to respond to the survey.

The process for Paid Lunch Equity for School Year 2012-13 has been announced but the worksheet is not available at the time of this writing. You can find the memo at by clicking on the School Meals link under Policy.

More proposed regulations affecting the National School Lunch Program are expected in March. Watch the USDA page mentioned above to stay in the know. You can sign up to receive free email updates.

Best wishes for a healthy spring!

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Regulation and Policy Updates

• A proposed rule that would establish the basic requirements for the operation of the FFVP was released February 24. Comments on this proposed rule must be received by the Food and Nutrition Service on or before April 24, 2012.
• The final rule establishing standards in the National School Lunch and School Breakfast Program was posted January 26, 2012
• Policy Memo 16-2012: Crediting Tofu and Soy Yogurt Products
• Policy Memo 18-2012: Paid Lunch Price Report
• Policy Memo 17-2012: Procurement Questions & Answers to Assist in the Implementation of the final rule titled Nutrition Standards in the National School Lunch and School Breakfast Programs
• Policy Memo 15-2012: regarding Paid Lunch Equity for 2012-13
• Policy Memo 14-2012: Procurement questions relevant to the Buy American Provision
• Policy Memo 13-2012: Verification for Cause in the School Meals Programs
• Policy Memo 12-2012: Community Eligibility Option Selection
• Policy Memo 11-2012: Guidance on the FDP in Child Nutrition Programs
• Policy Memo 10-2012 (revised): Q and A on the nutrition standards final rule in NSLP & SBP

• Policy Memo 07-2012: Eligibility based on Census Data: 2012 Release
• Policy Memo 06-2012: Guidance on Income Eligibility Determinations and Duration
• Policy Memo 05-2012: Guidance on the FDP in Child Nutrition Programs

• Policy Memo 09-2012: Eligibility based on Census Data: 2012 Release
• Policy Memo 08-2012: Guidance on Income Eligibility Determinations and Duration
• Policy Memo 07-2012: Guidance on the FDP in Child Nutrition Programs

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Paid Lunch Price Report – National School Lunch Program Only

Word was received on February 24 that a Paid Lunch Price Report is due to USDA in April of this year, and in November in the future. This is a new report, though we knew it was coming. We had hoped to use information from the October site survey or the agreement; however, the information we have is not what is requested. The next October survey will be revised to avoid asking survey information twice.

SFAs must report their most frequently charged student lunch price at each of these categories--elementary, middle/junior high and high school levels. State agencies then consolidate these prices and report them to USDA.

Respond to the survey
Go to to complete the form. Instructions are below. Responses are due by March 30, 2012. It is a short report: Agency name, most frequently charged student lunch price for elementary, middle/junior high, and high school.

Determining the Most Frequently Charged Price:
SFAs report the most frequently charged prices of each lunch category established within each SFA at the beginning of each school year. If multiple prices are charged in any lunch category, report the price charged for the majority of paid reimbursable lunches claimed in October.

For example, if the lunch prices for elementary students within an SFA are set at $1.50, $1.60, and $1.75 and the total number of paid lunches in the SFA for the elementary category claimed in October was 1,000, the SFA would need to identify the number of lunches claimed at each price. In this example, if 650 were purchased at $1.50, 200 were purchased at $1.60, and 150 were purchased at $1.75, the “most frequently charged price” in the SFA for the elementary category in this example would be $1.50 since the majority of the paid lunches claimed in October were charged at $1.50.

Reporting Requirements:
• All SFAs must report.
• Report student lunch prices in the paid category only.
• SFAs with no students in one or more of the above categories must enter "N/A" as appropriate.
• SFAs that do not charge for paid student lunches must enter "$0.00" in any or all categories, as applicable.
• SFAs that have some schools that do not charge for lunches (i.e., Provision 2 schools), would report the most frequently charged lunch price(s) in those schools or categories of schools that do charge for paid lunches.

Publication of Paid Lunch Prices:
• FNS will post the information submitted on our web site. SFAs will be grouped by state and listed by name with the reported prices for each category.

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Summer Time Planning and School Food Authorities Assist in Advertising

Summer Food Service Program and NSLP Seamless Summer Option applications should be in by April 6, 2012 or earlier. School Food Authorities are required to advertise to all families if a Summer Food Service Program is being held in their area regardless if the school is sponsoring the program or another local agency. The sponsor should be in contact with the school to give information on their school communication software, website, or in any other means the school uses to give the information to families that may qualify or take part in the summer feeding program. USDA Policy Memo found at

The summer training deadline was February 24, but if you have not registered, please complete the online registration link immediately at

Trainings include:
March 13 NSLP Seamless Summer Webinar 2:30 – 4 CT/1:30 – 3 MT
March 14 SFSP Prior Sponsors Webinar 2:30 – 4 CT/1:30 – 3 MT
March 29 SFSP Sponsor Administrative Training for new sponsors, staff or those needing more training. All day workshop 9 – 4:30 CT / 8- 3:30 MT in Pierre, SD at MacKay Building. (Administration includes office staff, authorized representative, anyone working with agreement, applications, claims, etc.)

NEW DATE*** May 3 not May 8 SFSP Operational Training for food service workers overseeing meal planning, site supervision, meal counts, and training of site workers, etc. This all day workshop is May 3, 2012, 8:30 – 4 CT / 7:30 – 3 MT in Pierre, SD at MacKay Building. Final deadline to sign up for the operational training is April 6, 2012, but sign up early since seats are limited and priority is to new staff.

June 11 – 15 Summer Food Service Programs should plan to bring awareness to their programs by planning a National Summer Food Service Program week “Food That’s In When School is Out” campaign.

To assist community members in South Dakota to know where feeding sites are located we are asking any summer sponsor to register your summer feeding site with the National Hunger Hotline at 1-866-3-Hungry or 1-877-8-Hambre. The sites registered should be “open” sites. This means the location is qualified as site eligible because more than fifty percent of the families qualified for free or reduced priced meals in the neighborhood. I am also recommending the sponsors advertise their feeding sites on South Dakota 211 Helpline. There is no charge for non-profit organizations or government programs to be listed in the 211 database. The form is available by contacting Justin Hofer at (605)274-1404 or emailing him at

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Food Distribution Newsletter

Order blank items:
We are working to eliminate items at the warehouse on the April order blank. If you see “Very Ltd Qty” it means we may only have 10 cases on hand. We do need to get all cases of the product out of the warehouse.

Manifest Concerns:

We have been noticing manifests that have been signed and returned with the trucking company on the day of delivery with no errors or corrections listed. Then we receive a manifest via email or fax with another date and/or another person’s signature that states you were shorted four different items at various amounts. Which should we use? Who should we believe?

You are our eyes to verify your delivery of USDA Foods. Please pay special attention to your orders and deliveries. Agencies are sent an email, the week prior to the delivery, with the delivery day, from Nordica. You should make plans to have someone available to check in your product. Your representative and the trucker should deal with any discrepancies prior to the driver leaving. This is to avoid any liability for both parties. If you do not take it seriously, it becomes a “He said/She said” situation and no one wins.

When you submit your manifest to Pam, please note only the items with discrepancies. Your math should be done after you submit the manifest. It is very hard to discern small hand writing on a fax copy. You should only have the quantity in dispute and the letter telling us what you are determining is the problem. (O,S, D).

- Over (O) means the truck had more than you ordered. You will be billed for the difference, if you keep the product. If you decide to keep the product, remember someone else on the delivery route may be short because you decided to keep the product.
Example: School orders 100 cases of bonus ham. Trucking company is delivering 100 cases of entitlement hamburger. You do not have entitlement to cover the hamburger. Hamburger goes back with the truck.

- Short (S) means your product was not on the truck.
Example: If you are checking with the truck driver, you will both know at the same time. They may be able to see if it is on another pallet by mistake. If not, it is short. Both parties agree that it is short and sign both copies.

- Damaged (D) means the product is on the truck, is not usable by the school, and will be sent back with the trucking company.
Example: As the pallet is being brought to the loading dock a case of peaches falls off crushing all six cans. Damage is noted on the bottom of the manifest with an explanation.


The 2012-13 school year survey is ready. Sandra had sent an email on January 18, 2012, explaining what should be used to prepare. Use that information to complete the survey. You can access the survey at this link: . You will need to complete the survey on line by March 16, 2012. If you have not received the survey or have questions, please email Sandra will be out for an extended amount of time.

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Nutrient Analysis Report on USDA Foods

Following is a link to an Food and Nutrition Services (FNS) report just released entitled “Nutrient and MyPyramid Analysis of USDA Foods in Five of Its Food and Nutrition Programs”:

The report and its associated analysis was completed under a contract managed by the FNS Office of Research and Analysis. The report examined the nutrient and food group profile of USDA Foods offered, and USDA Foods delivered, to the National School Lunch Program (NSLP), Child & Adult Care Program (CACFP), Commodity Supplemental Food Program (CSFP), Food Distribution on Indian Reservations (FDPIR), and The Emergency Food Assistance Program (TEFAP) in FY 2009.

Among the highlights:

As delivered, the CSFP infant food package provided at least 98% of the recommended Dietary Reference Intake for all key vitamins, minerals and macronutrients examined; the nonelderly women and children’s food package contained about one-third of participant’s total food energy needs; and the elderly food package contained about one-quarter of participant’s energy needs.

As delivered, FDPIR packages provided participants with 86% of their energy needs; and at least 100 percent of their recommended levels of protein, carbohydrates, vitamin C, iron, and several B vitamins.

USDA Foods selected by schools provided 28 percent of the average child’s Recommended Dietary Allowance for protein.

By weight, vegetables and meat accounted for 43 percent of USDA Foods delivered through TEFAP, and juice accounted for 17 percent of deliveries.

The report also includes a Healthy Eating Index score for the USDA Foods distributed through each program studied.

Please contact Child & Adult Nutrition Services if you have questions regarding this information.

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Monthly Conference Call with CANS

Every month Child & Adult Nutrition Services (CANS) has scheduled an informal conference call open to everyone on the National School Lunch & Breakfast Programs. These calls are an open and informal forum where participants can ask any questions they have about these programs. At times CANS will plan for a brief discussion of a hot topic. Join us for an informal chat to discuss the questions you have.

The next scheduled call is set for March 20 at 2:30 pm CT / 1:30 pm MT. To join the conference call, dial 1-866-410-8397 and enter code: 6507733610. If you have trouble joining the conference call, or have additional questions call Shar Venjohn at 605-773-3413.

Posted on the CANS website at are a transcript of questions and answers from previous monthly conference calls. Look for Conference Calls under Documents on the right hand side.

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Could You Use Some Help Expanding Your Breakfast Program?

Have you wanted to try an alternative breakfast program but just didn’t know how to get started? Wanting to increase breakfast participation in your schools? Feel there are challenges to an alternative breakfast program that can’t be overcome? We all know eating breakfast helps you and your school win! Research has shown breakfast: improves test scores, decreases absenteeism and tardiness, leads to fewer nurse visits and fewer discipline problems and provides key nutrients that are not likely made up during the day.

Midwest Dairy Council and Fuel Up to Play 60 are inviting you to participate in an “Expanding Breakfast Challenge”! Sign up to implement an alternative breakfast program such as Breakfast in the Classroom, Grab n Go, or Breakfast after First Period as a pilot in your school next spring! This is your opportunity to receive funding, resources, and support to “sell” your program and lead to a sustained breakfast program in your school! Interested schools are eligible for up to $3000.00 for this challenge. In addition, as a Fuel Up to Play 60 school, up to $4000 dollars can be applied for and be used for foodservice materials and equipment, nutrition and physical education materials, student and staff incentives and staff development. The deadline for application is June 1st, 2012!

This is a Win – Win opportunity for your students! Take the challenge, increase breakfast participation in your school, but most importantly….provide a nutritious breakfast for your students! Contact Dawn Conrad, MS, RD, LN, Program Manager with Midwest Dairy Council at or Jean Schuurmans, Child Nutrition Program Specialist at for more information. We will help you through the entire process!

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Does your school have an innovative program that gets students active?

ChildObesity180 has launched Active Schools Acceleration Project (ASAP) Innovation Competition. The competition is looking to uncover and highlight the most innovative and effective physical activity programs in elementary schools across the country. ASAP wants to learn about any approach that motivates quality physical activity at school and beyond. If you have a great physical activity program and want the opportunity to share your program’s success, enter the competition for a chance to win up to $100,000. Top programs also will have an opportunity to develop and expand their initiative to other schools. Deadline for entries: April 2, 2012. Go to to learn more and enter.

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Are you a School that wants a Salad Bar?

Let’s Move Salad Bars to Schools is an initiative of the Food Family Farming Foundation, National Fruit and Vegetable Alliance, and United Fresh Produce Association Foundation to support First Lady, Michelle Obama’s Let’s Move Initiative. The goal of the initiative is to fund and award 6000 salad bars over the next three years. Learn more and apply at

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Child Nutrition Institute

If you haven’t heard already, the 47th annual Child Nutrition Institute is being held this year from June 17-22, 2012 on the campus of Augustana College in Sioux Falls. With the implementation of the final rule beginning in July, there is something for everyone to learn! Each track will cover information on the final rule. For more detailed information, please visit

All tracks have a size limit and will be filled on a first come, first serve basis. In order to guarantee your enrollment, complete the registration form and send in your payment as soon as possible. To register online, please visit

The Early Bird registration fee is $210.00 per person if the registration form and payment are received by April 27, 2012. The regular registration fee for registrations received between April 28 and May 25, 2012 is $250.00 per person. The final deadline for registration is Friday, May 25, 2012.

If you have any questions, please feel free to contact Sami Beilke at 605-773-2977 or Shar Venjohn at 605-773-3413.

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If you are thinking about applying for the HUSSC, we strongly recommend that you submit your planned menus approximately one month prior to application whether it be this spring yet or next school year for us to pre-review the menus, production records, recipes/recipe analysis worksheets, etc depending on which level you are applying for to ensure that you will meet the requirements. This will take a fair amount of time on both your part and our part. We want you to be successful and get the award to be counted as one of our award winning HUSSC schools. Don’t forget there are monetary awards attached to receiving these awards that will be directly deposited into your food service account.

In addition, you will also want to submit the Nutrition Education and Physical Activity information part of the application for us to review and ensure that these areas will meet requirements as well. Be sure to check out the HUSSC web page for more details and information at

Remember Team Nutrition is offering mini grants to schools who apply for the HUSSC. School districts may apply for up to $500 to help with expenses incurred in applying for the challenge such as travel to training, staff labor hours exceeding normal working hours, hiring an RD to help with menus, etc. The mini grant will be submitted with your final HUSSC application to CANS.

We have recently been informed that the requirements for the HUSSC will be revised due to the new meal pattern requirements and may become more strict. Therefore you may want to consider applying before next school year if this is a concern for you.

If you’re thinking of meeting the Challenge this school year or next, please contact Mary Kirk or Jean Schuurmans so that they can help you in any way to receive recognition from USDA and your community.

Mary Kirk 773-4718, Jean Schuurmans 773-6026

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CACFPBuilding for the Future with the CACFP

Upcoming CACFP Training Events:
The following workshop dates and locations have been set for the spring 2012 CACFP workshops.

The CACFP Basic workshops are designed for new staff that need to be trained in the basics of the CACFP. The basics class is limited to 25 participants per class.

The dates and locations of the CACFP Basic training are as follows:

    May 8    Sioux Falls Sioux Falls School District
    May 22    Rapid City Youth & Family Services
    June 6    Pierre MacKay Building (formerly SD State Library)

The CACFP Plus! workshops are designed for veteran staff that have a solid understanding of Program requirements. The Plus! class is limited by the size of the training rooms in each location. Please notice that we are offering two sessions of the CACFP Plus! workshop in Sioux Falls. Each session will be identical. The size of our Sioux Falls group was simply becoming too large for effective training.

The dates and locations of the CACFP Plus! training are as follows:

    May 9    Sioux Falls Augustana College (same workshop as 5/10/12)
    May 10    Sioux Falls Augustana College (same workshop as 5/9/12)
    May 23    Rapid City Youth & Family Services
    May 30    Watertown Lake Area Technical Institute
    May 31    Aberdeen Aberdeen Catholic Schools
    June 7    Pierre MacKay Building (formerly SD State Library)

Pre-registration is required for all workshops. There is no charge to attend. For more information please contact Melissa Halling at (605) 280-2696 or by email at

There may be workshops schedule in Mitchell if there is a need once the training sessions have been completed. If workshops are scheduled in Mitchell, those dates and locations will not be announced until June 2012.

Mealtime Memos for Child Care
The January 2012 issue of Mealtime Memo for Child Care, the monthly newsletter that includes menus, recipes, and activities related to child care, is now online. In this issue of Mealtime

Memo you will find information on:
- Child and Adult Care Food Program Provisions in the Healthy, Hungry-Free Kids Act of 2010
- Tips and Strategies for Implementation of the Health, Hungry-Free Kids Act of 2010
    - Water Provision
    - Milk Provision
    - Physical Activity
- Nutrition Highlights from the Healthy, Hungry-Free Kids Act of 2010

Healthy, Hunger-Free Kids Act of 2010

The February 2012 issue of Mealtime Memo for Child Care is also online. In this issue of Mealtime Memo you will find information on:
- Nine Essential Nutrients Found in Milk
- CACFP and the New Standards
- Tips and Strategies for Increasing Milk Consumption
- Nutrition Highlights

Milk Nutrients

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The National Child Care Information and Technical Assistance Center (NCCIC) Library

The 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. If you go to their library search page you can search their library resources whenever you would like. The NCCIC Library can be found at:

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Fresh Fruit and Vegetable Program Applications for SY 12-13 Now Available!

The SD Fresh Fruit and Vegetable Program (FFVP) application for school year 2012-2013 is now available online at CANS will only mail or fax a copy of the FFVP application if requested by any School Food Authority. Call 605-773-3413 to obtain an application if you cannot access it online.

Remember, to be considered for the FFVP:
• Must be an elementary school
• Operate under the National School Lunch Program
• Submit an application for participation
• Have 50% or more of your students eligible for free/reduced price meals

To get a better understanding on how the FFVP works and how to fill out the FFVP application, a webinar will be held on March 8, 2012 from 3:00 to 5:00 pm CST. If you have any questions, please be sure to contact Sami Beilke 605-773-2977.

Looking for a way to incorporate more nutrition education into the Fresh Fruit and Vegetable Program? On the FFVP webpage, there are fruit and vegetable fact sheets. Corresponding with the fruit or vegetable being served on the FFVP, send the fact sheet to the classroom so the teacher can explain the fruit or vegetable facts while the students are enjoying their tasty snack. There will be more resources like this to come so keep checking the FFVP website regularly!

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Proposed Rule Published for Fresh Fruit and Vegetable Program

The Proposed Rule on the Fresh Fruit and Vegetable Program was published on Friday, February 24, 2012.

This proposed rule would establish the basic requirements for the operation of the Fresh Fruit and Vegetable Program (FFVP) in conformance with the Richard B. Russell National School Lunch Act. It would set forth administrative and operational requirements for FFVP operators at the State and local levels. The intent of these provisions is to ensure that the FFVP encourages the consumption of fresh fruits and vegetables by elementary school children, thus improving their dietary habits and long-term health. Comments on this proposed rule must be received by the Food and Nutrition Service on or before April 24, 2012.

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National Nutrition Month®

National Nutrition Month® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics, formerly American Dietetic Association. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. The 2012 National Nutrition Month these is “Get Your Plate in Shape”. This would be a good time to check that everything you serve fits into one of the categories on the plate: protein, fruit, vegetable, grain, or milk. Foods that do not fit into the plate are extra calories most people do not need. Make sure half your plate is fruits and veggies.

Check out to find out about event ideas, free nutrition handouts, press releases, etc.

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After School Snack Ideas for grades K-12

Select two of the four components for a reimbursable snack.

Snack After School Meal Pattern

Milk – 8 fluid ounces
Fruit/Vegetable – 3/4 cup
Grains/Bread – 1 serving
Meat/Meat Alternate – 1 oz

Pumpkin bread muffin – 1.8 oz or larger
Pineapple juice – 3/4 cup
Toasted cheese on whole wheat bread
(.9 oz slice bread or larger & 1 oz cheese)
Broccoli, carrot & cauliflower pieces
3/4 cup total vegetables w/dip
Snack crackers - .7 oz
Lowfat yogurt – 1/2 cup
Fruit slices – 3/4 cup
(strawberry, apple, kiwi, or other)
Soft pretzel (1) - .9 oz or larger
Apple juice – 3/4 cup
Baked apple – 1 medium
Cheese cube – 1 oz
Refried beans – 2 tbsp + (.5 oz cheese)
Tortilla chips - .9 oz
Watermelon – 3/4 cup
Sweet cinnamon roll unfrosted – 1.8 oz
Tuna, egg or ham salad – 1 oz meat or 1/2 egg
Pita pockets - .9 oz
Bran muffin – 1.8 oz
Pear (fresh or canned) – 3/4 cup
Lowfat yogurt – 4 oz
Snack crackers - .7 oz
Bagel & cream cheese - .9 oz bagel or larger
Juice – 3/4 cup
Cornbread muffins – 1.1 oz
Milk – 1 cup
2 T peanut butter
8 saltine crackers - .7 oz
Cheese sticks or cubes – 1 oz
Seedless grapes – 3/4 cup
English muffin - .9 oz
Pineapple orange juice – 3/4 cup
Vegetable juice – 3/4 cup
String cheese – 1 oz
Fresh fruit salad – 3/4 cup
Pancake – 1.1 oz
Blueberry muffin – 1.8 oz
Cottage cheese – 1/4 cup
Cantaloupe – 3/4 cup
Snack crackers - .7 oz
Banana slices – 3/4 cup Applesauce – 3/4 cup
Graham cracker squares - .9 oz Graham cracker squares - .9 oz
Hard boiled egg – (1/2 egg = 1 oz)
Grape juice – 3/4 cup
Peanut butter – 2 Tbsp
Apple slices – 3/4 cup
Cereal mix – 3/4 cup
Milk – 1 cup
Oatmeal cookie – 1.1 oz
Strawberry/peach/pineapple kabobs – 3/4 cup
Whole wheat toast - .9 oz slice or larger
Orange slices – 3/4 cup
Plain granola bar – 1.8 oz
Cheese stick – 1 oz
Hard bread stick - .7 oz
Cheese cubes – 1 oz
French toast – 2.2 oz
Melon balls – 3/4 cup
WW bread - .9 oz or larger + 1 Tbsp peanut butter (extra)
Pineapple chunks – 3/4 cup
Strawberries – 3/4 cup
Cinnamon grahams - .9 oz
Banana muffin – 1.8 oz
Milk – 1 cup
Cornbread – 1.1 oz piece
Baked apples – 3/4 cup
Whole grain bread - .9 oz or larger
Mandarin oranges – 3/4 cup
Soft pretzel - .9 oz or larger
Pears – 3/4 cup
Muffin – 1.8 oz
Juice – 3/4 cup
Bran muffin – 1.8 oz
Apple slices – 3/4 cup
Purchased cinnamon roll unfrosted – 1.8 oz
Pineapple juice – 3/4 cup
English muffin - .9 oz
Fruit cocktail – 3/4 cup
Rice – 1/2 cup
Peaches – 3/4 cup
French bread - .9 oz
Pears (diced) – 3/4 cup
Whole wheat toast 1 slice - .9 oz or larger
Tomato juice – 3/4 cup
Saltine – 8 crackers or .7oz
Cheese – 1 ounce
Waffles – 1 frozen (1 serving – 1.1 oz or larger)
Strawberries – 3/4 cup
Homemade cheese pizza – (crust .9oz or larger) with cheese (1 oz)
Grain fruit bar – 2.2 oz
Cocoa (made with fluid milk) – 1 cup
Pig in a blanket – biscuit (.9 oz or larger + hot dog (1 oz)
Graham crackers - .9 oz
Apricots – 3/4 cup canned
Fruit cup – 3/4 cup
Cheese – 1 oz
Raisin toast - .9 oz slice or larger
Orange juice – 3/4 cup
Assorted cereal mix – 3/4 cup
Juice – 3/4 cup
Peanut butter cookies – 1.1 oz
Milk – 1 cup
1/2 sandwich (1 slice whole wheat bread)
1 oz meat
Oatmeal muffin – 1.8 oz
Melon balls – 3/4 cup
Fresh pear slices – 3/4 cup
Peanut butter – 2 tbsp
Gingersnaps – 1.1 oz
Applesauce – 3/4 cup
Graham crackers - .9 oz
Milk – 1 cup
Saltines – 8 squares or .7 oz
Vegetable sticks – 9 carrot sticks (4x1/2 inch)
6 celery sticks (3x3/4 inch)
Ranch dressing dip (extra)
Cucumber & carrot coins – 3/4 cup total
Cottage cheese – 1/4 cup
Toast - .9 oz
Peanut butter – 2 tbsp
Whole wheat hard bread sticks - .7 oz total
Fruit salad or cocktail – 3/4 cup
Hard breadsticks - .7 oz total
Tomato juice – 3/4 cup
Cottage cheese – 1/4 cup
Crushed pineapple – 3/4 cup
Plain granola bar – 1.8 oz
Grape juice – 3/4 cup
Fruit kabobs – 3/4 cup total
Cheese sticks – 1 oz
Cinnamon toast – .9 oz slice or larger
Pineapple juice – 3/4 cup
Deviled eggs – (1/2 egg = 1 oz)
Wheat thins - .7 oz
Bagel - .9 oz
Orange slices – 3/4 cup
Homemade cinnamon roll unfrosted – 1.8 oz
Milk – 1 cup
Graham cracker square - .9 oz
Fruit cocktail – 3/4 cup
Scrambled egg – (1/2 egg = 1 oz)
Tortilla – 25 grams or larger
Cottage cheese – 1/4 cup
Corn chips - . 9 oz
Pineapple chunks or grapes – 3/4 cup
Animal crackers - .9 oz
Apple slices – 3/4 cup
Cheese slice – 1 oz
Pancake – 1.1 oz
Peanut butter – 2 tbsp
Strawberries or other fruit – 3/4 cup
Cereal – 3/4 cup
Pear slices – 3/4 cup
Swiss cheese – 1 oz
Shaved ham – 1 oz
WW bun - .9 oz or larger
Meat Rollup – thin sliced beef or ham – 1 oz
Cheese Stick – 1 oz
Soft pretzel - .9 oz
Homemade cheese sauce – 1 oz
Ants on a log (celery, peanut butter, raisins)
2 tbsp peanut butter + 12 - 3 3/4” celery stix
Peanut butter cookie – 1.1 oz total
Milk – 1 cup
Milk – 1 cup
Sugar cookie – 1.1 oz

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Beverage Bulletin

The Centers for Disease Control and Prevention recently released the January/February 2012 Beverage Bulletin. Some of the resources listed in their Beverage Bulletin include:


CDC’s Water in Schools page is now up on the web. The website has quite a bit of helpful information on water access in schools.

Public Education Efforts: The Yale Rudd Center for Food Policy and Obesity compiled a list of programs and policies on healthy beverage education and information efforts:

The Nutrition and Physical Activity Division of the Alabama Department of Public Health would like to introduce their Healthy Vending Machine web site

In the news

Cook County Officials Launch “Rethink Your Drink” Public Education Efforts Campaign
The Cook county website provides general resources, resources for parents, links to other initiatives, a pledge, and quiz.

Cut Your Portions Cut your Risk NYC
The NYC Health Department has launched its latest campaign urging New Yorkers to be more aware of portion sizes - and how they have increased - when choosing what to eat or drink.

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Veggie Prep Sink: Is that an airbreak or an airgap?

The Director of Department of Health (DOH) Office of Health Protection, Clark Hepper, recently issued a clarification on the plumbing requirements for preparation and vegetable sinks. What does this clarification mean for school cafeterias?

The state inspectors will likely take a closer look at the drainage plumbing for all preparation and vegetable sinks. If a school does not have a separate preparation or vegetable sink, they will look at the 3rd compartment of the triple sink. If a proper airgap is not installed in the drainage plumbing, one or more violations - including a critical violation - may be marked on your health inspection.

To quote Mr. Hepper: “the food service code requires prep sinks/vegetable sinks to be provided in a kitchen whenever food prep procedures require washing, soaking or rinsing of food items. It is the intent of DOH to follow the uniform plumbing code 801.2.3 regarding indirect wastes on food and beverage equipment to prevent possible waste contamination from entering the food contact surface of the prep sink.”

The uniform plumbing code offers the following definitions: 801.2.3 - Food preparation sinks, steam kettles, potato peelers, ice cream dipper wells, ice bins, and similar equipment shall be indirectly connected to the drainage system by means of an AIRGAP…

Airbreak – A physical separation which may be a low inlet into the indirect waste receptor from the fixture, appliance, or device indirectly connected.

Airgap (Drainage) – The unobstructed vertical distance between the lowest opening from any pipe, plumbing fixture, or appliance conveying waste to the flood level rim of the receptor. The pictures below will help illustrate the difference between the required air gap and the incorrect air break.

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Where can I Fnd a Copy of the Handwashing Poster?

Hand washing posters are on the SD Dept of Health Website at

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Useful Links

Check out the useful links below to keep updated on healthy practices in your child nutrition programs. Consider bookmarking them on your computer for easier access.

Child & Adult Nutrition Services
Nutrition Bulletin
Team Nutrition

USDA – check this site out for the most up-to-date information on program requirements
Guidance & Resources

Coordinated School Health – Working partnership between the SD Departments of Education and Health to coordinate programming to improve the health and educational outcomes of young people.
News Infused e-newsletter

School Nutrition Association of SD (SNASD)
Keep abreast of what is happening in the State Association by visiting the SNASD website and newsletter

Fuel Up to Play 60 – Check out this website for resources on healthy eating and physical activity ideas promoting school wellness along with opportunities for obtaining monies for your program. Several contests starting now.
E-Newsletter - check out this website for information on living healthy

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