CANS Nutrition Bulletin

FROM SANDRA’S DESK

Our list of things to be thankful for continues to grow. The list includes each and every person in the nutrition programs that we serve who provides food for children and families so children can learn and families can function. Thank you for your efforts. I appreciate them always, but Thanksgiving is a good time to remember to say it.

The challenge to deal with obesity in children is growing. Be sure the efforts you make have the health and interest of the children in mind. It is a difficult balance to prepare foods that children like and have those foods be healthy. As children learn about nutrition and health, they will likely make better choices. Do continue to offer choices and make the choices you offer healthy. Maybe some of the healthiest options will have only a few “takers” at first, but the children who are making those choices will appreciate your efforts and hopefully more children will learn to make the right choices. Also watch for the Healthier US School Challenge brochure that was mailed to schools or check out the USDA website at http://www.fns.usda.gov/tn/.

Reauthorization this year brought about several changes but most of them were in the administration of the programs. Most of the reauthorization affected school lunch and breakfast this year; however, a couple of major pieces will affect the food service. First of all, schools are to have a HACCP system in place by July 1, 2005. See Janelle’s article in the bulletin and watch for additional information. Secondly, schools are to all have two health inspections per year beginning July 1, 2005. Details on how this will be carried out are still in the works. A packet of numbered memos will go to the authorized representatives this week. Watch for it as well as check out the memo article in the bulletin. It was time to give the Child & Adult Care Food Program a break from new laws…but they do have a second set of interim regulations to deal with. Melissa will continue to keep the CACFP participants informed of the effects.

We’ve had several changes in staff in the last few months. Please be patient with us as they “learn the ropes”. If you have ideas on how we can serve you better, do let me know.

Professional Development

Child Nutrition U

Have you been to Child Nutrition U? It is an online way to get continuing education credits from the School Nutrition Association. Courses include: ASFSA Certification: Your Secret to Success, ASFSA Credentialing: Grow Your Future which are free and don’t include continuing education credits. The following courses are 25.00 and are worth 3 continuing education credits: Business Writing Basics, Dealing with Conflict & Confrontation, Dealing with Difficult People, and Stress Management: Staying Balanced Under Pressure. Before paying your money you can sample the course for free. The first chapter of Stress management was available when I sampled it and I found it easy to use and informative. To sample a class for free: https://cnu.asfsa.org/general/index_cnu.cfm?asv=5165

Employee Wellness

Are you a member of SNA (School Nutrition Association), formerly known as the American School Food Service Association? If so, there is an interactive wellness program online that gives you lots of resources and information to help you and your staff eat healthy and work towards physical fitness. It is designed to make wellness something that is “doable” for you with small changes that are easy to fit into your routine and everyday life. To learn more go to: http://wellness.asfsa.org/content/home.aspx.

Reauthorization

The recent child nutrition reauthorization brought many changes. Packets of numbered memos outlining the changes that go into effect now or very soon were mailed to agencies the last week of October. The majority of the changes affected schools. Some of the effects make everyone smile…and some do not. Child & Adult Nutrition Services will continue to provide policy and guidance as new information comes through.

The biggest positive change was that the former Fresh Fruit and Vegetable Pilot was made officially a Program and the number of states able to participate in this was expanded. South Dakota was one of them in that 10 schools on the Pine Ridge Reservation are now included.

Child Care – most of the changes put into law what had been implemented through policy previously.

Made permanent the option for proprietary centers to qualify for CACFP if at least 25% of the children they serve are from households qualifying for free or reduced price meals.
Age limit for children served whose meals can be claimed in emergency shelters was raised from 12 years to 18 years.
Term of agreements between homes and providers was lengthened.
USDA was directed to work with states and CACFP to look at ways to reduce paperwork.
Duration of Tier 1 determination based on school eligibility goes from 3 years to 5 years.

School Lunch –

Severe Need Breakfast – schools that served 40% or more of lunches in the second prior year and that participate in the breakfast program can receive additional reimbursement for free and reduced-price breakfasts without the previously required cost-accounting.
Full-year eligibility – the previous requirement to report changes in income/family size was eliminated for the school programs only. Unless families were given temporary approval, the approved benefits are good for the entire school year.
Categorical eligibility for migrant, runaway, homeless children – School nutrition programs should work with the coordinators of these programs to determine children that these descriptions apply to and make them categorically eligible for free meals. No further verification is required.
Encourages consumption of foods in school nutrition programs specifically recommended by Dietary Guidelines for Americans.

Some of the items that go into effect July 1, 2005:

Hazard Analysis – Critical Control Points (HACCP) systems must be in place in all schools.
Food Safety Inspections must be conducted twice annually in all schools beginning. Reports of inspections to be posted in schools. States must gather information, analyze, and report to USDA.
States must provide training and increase review activity focused on administrative error reduction.
School must offer fluid milk in a variety of fat contents. (Eliminated requirement for milk offered based on prior year’s sales.)
Verification process is moved up to begin October 1 (beginning in October 2005) and to be completed by November 15.
Allows (does not require) schools to substitute non-dairy beverages, beverages must meet standards developed by US Department of Agriculture.
Prohibits restriction on sale of milk on school premises or during school events.
Requires household applications instead of single-child applications.

Schools must have wellness policies by June 30, 2006. More information will be forthcoming for that as it becomes available to us. Continue to work towards that process through participation in Team Nutrition and Coordinated School Health activities.

The piece we are all waiting for – End Reduced Price Meals – was authorized as a pilot program for 5 states, but has not yet been funded. The message has been received by Congress – the challenge is to find a funding source for this.

Building for the Future with the CACFP

Kids in the Kitchen

Surprise Muffins - from Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa

1 cup whole wheat flour
1 cup quick-cooking oats
2 tsp. baking powder
½ tsp. cinnamon
¼ cup brown sugar
¼ cup oil
1 egg
1 cup milk
¼ cup jam

1. Preheat oven to 400 degrees.

2. Mix dry ingredients except brown sugar in a bowl.

3. Combine brown sugar, oil, egg and milk until smooth.

4. Add brown sugar mixture to dry ingredients and mix until moistened.

5. Fill 12 greased muffin cups ¼ full. Spoon 1 tsp jam over batter and fill each cup ¾ full with remaining batter.

6. Bake 15-20 minutes.

Snack Idea (1-5 year olds):

1 muffin
½ cup apple juice

Kids on the Move – from Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa

Airplanes

Arrange half of the children in scatter formation on carpet squares spread around the room.

The remaining children will be scattered among the carpet squares. The children on the carpet squares are “skyscrapers”. Explain this to them (e.g. tall buildings). They can sway but can’t move their feet. Arms must be at their sides or above their heads.

The children scattered among the skyscrapers are airplanes. They move carefully among the buildings with wings spread. The airplanes can’t stop moving and must not touch the buildings or each other. Airplanes should fly (run or jog).

Repeat reversing roles of skyscrapers and buildings.

USDA RECOGNIZES MEADE SCHOOL DISTRICT

Pictured with the Power Panther are Kristi Barba, Sturgis; Darlene Sanchez, USDA; Jean Schuurmans, CANS; Cheryl Goodall, Sturgis; Janelle Peterson, CANS; and Anjali Budhiraja, USDA

Reach Your Peak with School Lunch was this year’s theme for National School Lunch Week celebrated across South Dakota (and the Nation) from Oct. 11-15. On Oct. 13th, Meade School District hosted representatives from USDA and CANS. The Power Panther mascot also joined in on the fun!! An award was presented by Darlene Sanchez, (USDA Director of Special Nutrition Programs) to the Meade District Foodservice staff for their ongoing dedication in promoting the National School Lunch Program. Ms. Sanchez also presented students with a special gift from the Power Panther. A notebook with a sticker reminding them to “Eat Smart”, “Play Hard” and pencil pouch filled with “goodies” was distributed to children.

The cafeteria at Primary Elementary was decorated with a backdrop of Mt. Healthmore. An additional area in the lunch room was decorated with the “Peak Performance” theme.

Featuring Mt. Healthmore with the Power Panther, Keebler Elf, California Raisin and Jolly Green Giant as designed by the Meade School Food Service staff and their helpers.

School foodservice personnel entertained their students with a variety of guests during the lunch hour each day. A rock climber and a representative from the Boy Scouts of America were a couple of guests that students had the opportunity to visit with and learn from during their lunch hour.

The school foodservice staff went all out in decorating and making this week special for their customers!! Our hats are off to Cheryl Goodall, Kristy Barba, Julie Ray, & Joe Schaffer for making this such a special week!! WAY TO GO!!

Be Creative with 5-A-Day and Win

You knew that everyone wins when they eat their fruits and vegetables, but did you know that your fun and creative ideas could help you to win a trip to Baltimore? You could be named “Creative 5 A Day School Food Service Professional of the Year” which is an award from Dole that recognizes professionals who use innovative strategies to teach students about fruits and vegetables and get students to eat more of them. Two awards will be presented: one for a district-wide program and one for a single school. The winners will receive hotel, airfare and registration to the 2005 Annual Nutrition Conference in Baltimore. For more info: www.dole5aday.com

November is WINTER SQUASH Month!

Acorn Squash

Serving Size: 1 (431g)*

Amount Per Serving
Calories 170
Calories from Fat 0g

	% Daily Value
Total Fat 0g	0%
Sodium 15mg	1%
Potassium `500mg	43%
Total Carbohydrate 45g	15%
Dietary Fiber 6g	26%
Sugars 10g
Protein 3g
Vitamin A	30%
Vitamin C	80%
Calcium	15%
Iron	15%

Butternut Squash

Serving Size: 1 cup, cubed, raw (140g)*

Amount Per Serving
Calories 60
Calories from Fat 0g

	% Daily Value
Total Fat 0g	0%
Sodium 5mg	0%
Potassium 490mg	14%
Total Carbohydrate 16g	5%
Dietary Fiber 5g	19%
Sugars 4g
Protein 1g
Vitamin A	220%
Vitamin C	45%
Calcium	10%
Iron	15%

Hubbard Squash

Serving Size: 100g raw*

Amount Per Serving
Calories 40
Calories from Fat 5g

	% Daily Value
Total Fat 0.5g	1%
Sodium 5mg	0%
Potassium 320mg	9%
Total Carbohydrate 9g	12%
Dietary Fiber 3g	11%
Sugars 2g
Protein 2g
Vitamin A	110%
Vitamin C	20%
Calcium	<2%
Iron	2%

*Note serving size differences; a 5 A Day serving is 1/2 cup of cooked squash.
Percent Daily Values are based on a 2,000 calorie diet.

This information is from the CDC’s site on 5-A-Day available at: http://www.cdc.gov/nccdphp/dnpa/5ADay/month/index.htm

Fruit of the Month

CRANBERRIES!

This is also available as a print-friendly Adobe Acrobat document* (PDF - 199K)

“Cranberries grow on vines in boggy areas. Cranberries were first cultivated in Massachusetts around 1815 and are only one of three major native North American fruits. Some cranberry beds have been around for over 100 years.
Most of the U.S. cranberry crop is grown in only five states: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington. Each year, more than 110,000 metric tons of cranberries are produced in the United States. Most cranberries are harvested by machine, but machines damage the berry. Damaged berries are not suitable to sell fresh but work well for juices, jellies, and other products. More than one-third of the cranberries grown in the United States are made into juice. Fresh whole berries may be purchased, but are often expensive because they have to be hand-picked to avoid the damage caused by machine-picking.
Native Americans used cranberries for both their medicinal and natural preservative powers. They brewed cranberry mixtures to draw poison from arrow wounds. They also pounded cranberries into a paste and mixed the paste with dried meat to extend the life of the meat.
The name cranberry was given to this plant because the Pilgrims believed the plant looked like the head of a sandhill crane and was originally named “craneberry.” Over time, the “e” was dropped.”

Cranberry

Serving size 1 cup (95g)

Amounts Per Serving	% Daily Value
Calories 45
Calories from Fat 0
Total Fat 0g	0%
Sodium 0mg	0%
Total Carbohydrate 12g	4%
Dietary Fiber 4g	16%
Sugars 8g
Protein <1g
Vitamin A	<2%
Vitamin C	20%
Calcium	<2%
Iron	<2%

* Percent Daily Values are based on a 2,000 calorie diet.

This information is from the CDC’s site on 5-A-Day available at: http://www.cdc.gov/nccdphp/dnpa/5ADay/month/index.htm

GET READY, GET SET, GO!!!!

Pack your bags—Well, OK, pack your thermometers!! We are all about to embark on a food safety journey—together!! Section 111 of the Reauthorization Act for NSLP says that a HACCP system must be in place by July 1, 2005. What does this mean for you? It means that you and CANS will be spending some “quality time” together! This is not a journey we expect you to make alone….the CANS office will provide you with step by step training, tools, sample forms and the “moral support” needed to make this journey a success!

Let’s start with the basics. The acronym HACCP stands for Hazard Analysis and Critical Control Points. There are two main concepts: 1) Hazard Analysis and 2) Critical Control Points. (So far so good, right?) HACCP is a preventive food safety system that focuses on food. What makes this program different from other programs is that the main focus of a HACCP plan is an emphasis on food and its flow throughout the school foodservice operation. How does this differ from a sanitation program?? A sanitation program is part of an effective food safety system which is one of the building blocks of a successful HACCP system.

If you would like to start to “look at the road map” to see where our journey will take us, check out this web address: www.nfsmi.org/Information/sis/Chapter6.pdf

Watch for further information/updates in upcoming Nutrition bulletins. If you have questions, concerns, suggestions—please feel free to contact me. My email is: janelle.peterson@state.sd.us. My phone number is 280-4278.

Have a great Thanksgiving!!

INTRODUCING SHAR VENJOHN, NEW SECRETARY FOR CANS

Hello, my name is Shar Venjohn; I am excited about being a member of the Child and Adult Nutrition Services (CANS) staff as a secretary. I know I have a lot to learn and I’m looking forward to meeting and working with DOE staff. My home is in Miller, SD, but I have worked 8 years in Huron at Wilbrecht Electronic Inc. as an assembly line trimmer of High Tech Resistors. I was the voice of Miller for 10 ½ years on KQKD radio with a daily community news program I produced; also during this time I was a radio sales rep for 3 years.

I‘ve been involved in music as a volunteer church choir director at St. Ann’s in Miller for almost 30 years, and at the United Methodist Church in Miller for 3 years. I was a member of a 30 member ladies singing group in Miller “The Dreamers” for the 7 years they were together. I am the current president of the “River Harmony” barbershop group in Pierre. Before that I sang with “Dakota Harmony” from Huron. I have been a member of Sweet Adelines International for 14 years. Since moving to Pierre I have joined the Pierre City Band playing the Bass Clarinet.

I have 4 children, 2 sons, Tim and Todd and 2 daughters, Tammy and Tonja. They were all married within 3 years, so therefore I have several grandchildren close in age. Total number is 11 now, with the oldest just turning 7 and the youngest just 4 months old. With Tammy, Todd and Tonja living in the Highmore/Harrold area, I don’t always make it home to Miller on weekends. My oldest son Tim and wife live in NC with 2 grandsons.

I enjoy meeting new people and learning about Pierre the 3 years I have lived here. I am looking forward to learning about my new job and working with the wonderful staff.

INTERNET HOLIDAY COOKING TIPS FOR THE HURRIED AND HARRIED

“What keeps me motivated is not the food itself but all the bonds and memories the food represents.” – Michael Chiarello, cookbook author and chef

Though filled with food gatherings, the true meaning of the holidays is about spending time with family and friends.

Unfortunately, getting food ON the table often consumes more time than we spend with others AROUND the table. Here are some web sites to help remove the “hassle” and put the “happy” back into your holidays by answering the following 16 questions.

TURKEY HOW-TO

1. When should you start thawing a holiday turkey so it’s ready to prepare on the day of your meal?

ANSWER: Follow these guidelines given by the U.S. Dept. of Agriculture Food Safety and Inspection Service (USDA/FSIS) at http://www.fsis.usda.gov/oa/pubs/tbthaw.htm

2. How early do you need to start cooking your turkey before guests arrive?

ANSWER: Check with the USDA/FSIS recommendations at http://www.fsis.usda.gov/oa/pubs/tbcook.htm

3. What if you want to cook your turkey the day BEFORE your meal?

ANSWER: Try these suggestions from “Cook It Quick” at http://lancaster.unl.edu/food/ciq-cooking-turkey-ahead.htm

4. What time guidelines should be followed if you buy your turkey already cooked?

ANSWER: USDA/FSIS recommendations are given at http://www.fsis.usda.gov/oa/pubs/tbtakeout.htm

5. What can you do with leftover turkey?

ANSWER: Either freeze leftover turkey or plan to eat cooked turkey within 3 to 4 days, and stuffing and gravy within 1 to 2 days. Once removed from the oven, turkey shouldn’t sit at room temperature longer than 2 hours TOTAL time. For best safety and quality, avoid reheating and cooling turkey multiple times.

For recipes using turkey, check the over 700 recipes in the database of the National Turkey Federation at http://recipes.eatturkey.com/search.asp

PREPARING THOSE OTHER HOLIDAY MEATS

6. There’s a lot of information available about roasting turkey for the holidays – where can I find guidelines on preparing other meats as well?

ANSWER: For directions on roasting beef, pork, lamb, veal, venison, capon, Cornish hens, duck, goose, pheasant and quail, check this USDA/FSIS site at http://www.fsis.usda.gov/OA/pubs/holmeats.htm

For information on chicken, go to this USDA/FSIS site: http://www.fsis.usda.gov/OA/pubs/chicken.htm

For seafood, check the US Food and Drug Administration site at http://vm.cfsan.fda.gov/-dms/fdsafe4.html

For some specific recipe ideas, check:

BEEF: http://www.beefitswhatsfordinner.com
PORK: http://www.otherwhitemeat.com
CHICKEN: http://www.eatchicken.com
SEAFOOD: http://www.aboutseafood.com

PREPARING FOODS IN ADVANCE

7. How can you cook ahead for holiday meals?

ANSWER: Three online resources that may be helpful include:

1. Guidelines for preparing foods in advance in the issue of Food Reflections found at : http://lancaster.unl.edu/food/ftn-d01.htm

NOTE: The above link includes a recipe for a prepare-ahead Pumpkin Ice Cream Pie

2. Specific suggestions for turkey meat are found at: http://lancaster.unl.edu/food/checklistplannedover.pdf

8. What is the best way to freeze baked goods for later use during the holidays?

ANSWER: Bake ahead by following the advice in the past issue of Food Reflections found at http://lancaster.unl.edu/food/ftnvdc99.htm

9. How long can you store foods purchased before a holiday meal?

ANSWER: Follow the USDA/FSIS guidelines given in the chart at http://lancaster.unl.edu/food/storeitchart.pdf

EGG UPDATES

10. What can you do if your favorite egg nog recipe is made with raw eggs rather than cooked eggs?

ANSWER: If you’d like to make egg nog from scratch, try this recipe from the National Egg Board that uses eggs cooked to a safe temperature at http://www.aeb.org/recipes/classics/egg-not.html.

INGREDIENT SUBSTITUTIONS

11. Where can you get help with ingredient substitutions so you don’t have to buy a large container of an ingredient when you need just a small amount for a holiday recipe?

ANSWER: Check this ingredient substitution chart at http://lancaster.unl.edu/food/ciqsubs.htm

REDUCING THE SIZE OF RECIPES

12. If you need to reduce the size of a holiday recipe, what’s the best way to go about it?

ANSWER: To help you calculate how to make smaller amounts of recipes, check Cook It Quick at http://lancaster.unl.edu/food/ciq-changing-recipe-size.htm or print off a PDF copy of this information at http://lancaster.unl.edu/food/ReducingRecipesSize.pdf

WHAT’S A NUMBER “2” CAN?

13. If you’re in charge of making traditional family holiday food favorites this year and the recipe calls for a number 2 or a number 303 can, where can you learn what this means?

ANSWER: Check Cook It Quick at http://lancaster.unl.edu/food/ciq-can-sizes.htm

QUESTIONS ABOUT SPECIFIC FOOD PRODUCTS

14. Where can you go for information about cooking with specific commercial products?

ANSWER: Foodandhealth.com web site provides links to over 150 companies at: http://foodandhealth.com/links/Food_Links/Companies_and_Products

15. Is there an Internet site that provides help with holiday baking?

ANSWER: Check the Home Baking Association and its member companies at http://www.homebaking.org/hbamembers

16. Where can you find more information about using low-calorie sweeteners in cooking and baking?

ANSWER: For an overview of the four low calorie sweeteners currently available for use by the home cook (acesulfame potassium or acesulfame-K, aspartame, saccharin and sucralose), check http://diabetes.org/health/nutrition/sweeteners/default.jsp and from Mayo Clinic at http://www.mayoclinic.com/invoke.cfm?id=HQ01029

For more information and recipes using these sweeteners, check these web sites:

Acesulfame potassium/acefulfame-K (Sweet One) http://www.sweetone.com

Aspartame (Equal) http://www.equal.com

Saccharin (Sweet’n Low) http://www.sweetnlow.com or http://www.sugartwin.com
Sucralose (Splenda) http://www.splenda.com

NOTE: Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Cooperative Extension. Nor is criticism implied of products not mentioned. The links in this article are provided as a general information source and the information provided via these sites has not been formally evaluated. The links provided are maintained by their respective organizations and they are solely responsible for their content.

SOURCE: Food Reflections Newsletter November/December 2003, University of Nebraska Cooperative Extension in Lancaster County (lancaster.unl.edu/food/foodtalk.htm) Author: Alice Henneman, MS, RD, Extension Educator

HealthierUS School Challenge

What is the HealthierUS School Challenge? This challenge is a way to recognize elementary schools that have taken the steps to be sure the health of the children is at the forefront. It also provides a challenge for the schools that are not there yet. A basic set of criteria have been established at the national level for a school to be certified. You can check it out at http://www.fns.usda.gov/tn/HealthierUS/index.htm. The criteria are:

be an elementary school. (If yours is a K-12 building, your challenge is with the elementary attendance center.)
be enrolled as a Team Nutrition School (You can enroll by going to http://www.fns.usda.gov/tn/Join/index.htm or contact Child & Adult Nutrition Services for a Team Nutrition enrollment form.)
offer reimbursable lunches that demonstrate healthy menu planning practices and principles of the Dietary Guidelines for Americans and that meet USDA nutrition standards
provide nutrition education to students
provide students the opportunity for physical activity
maintain an Average Daily Participation of 70 percent or higher of school enrollment for reimbursable lunches
adhere to guidelines established by FNS for foods served/sold in schools outside the National School Lunch Program.

The four keys of the overall Healthier US initiative are

Be physically active each day.
Eat a nutritious diet.
Get preventive screenings.
Make healthy choices.

These are not new ideas – You can check it out the Healthier US initiative at www.healthierus.gov.