October 11th to the 15th is the week
designated to promote National School Lunch across the United States. The
theme this year is “Reach Your Peak with National School Lunch”. The
promotional booklet which was designed to help get the creative juices
excited has been distributed to all SD National School Lunch schools and
agencies. The booklet includes activity sheets for students as well as
suggested menus for the week, a sample press release, a sample letter to
parents, and suggestions for incorporating the theme into various curriculum
areas. An outdoor themed trivia powerpoint presentation is available on
request. CANS has some extra bouncy rocks and compasses left to help with
the outdoor theme. Submit your name either by telephone, fax or e-mail to
Marlyce for a drawing and receive some of these items free of charge to add
to your week’s fun.
CANS would like to hear how you celebrate
NSLW. Be sure to take pictures of your week’s events and send in any
stories or photos that could be shared in a future bulletin. Most of all
have fun with your staff and students and toot the horn of school food
service!
October Data Survey
On September 24th a letter titled “Survey of
October Data” was mailed to all National School Lunch Program authorized
representatives. South Dakota Child and Adult Nutrition Services (CANS)
continues to gather 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.
The important date to remember is November
15th. The survey must be returned by this date to assure the October claim
for reimbursement will be processed.
Back To Top
Each year we notice, almost like musical
chairs, there are some school personnel that move around between schools and
others who come in brand new. Those first months can be pretty overwhelming
when you soon realize your job responsibility includes a lot of paper work
and reports and is more than just being sure all students are fed a proper
meal. If you have not recently attended certification institute sponsored
by CANS in June or did not have the opportunity to enroll in the New
Manager’s pre-conference class at Fall Conference, you will have another
opportunity to get some training. A one day class is being planned for
presentation in Pierre this fall. Be sure to call CANS to let us know you
are interested in being notified about the upcoming class.
Back To Top
Building for the Future with the CACFP
Upcoming Training Events –
Mark your calendars now for October 19,
2004. “Basic Training” will be provided in Pierre for new centers or for
centers with new staff. For more information please contact Melissa Halling
at (605) 773-3566 or by email at
melissa.halling@state.sd.us.
Kids in the Kitchen –
Three Bear’s Baked Porridge
From Physical Activities and Healthy Snacks
for Young Children; Team Nutrition Iowa
- 2 cups cooked oatmeal
- 1½ cup diced apple
- ½ cup chopped nuts
- ½ cup raisins
- ¼ cup molasses
- ½ tsp. cinnamon
Preheat oven to 400 degrees. Mix all
ingredients and pour into a greased casserole dish. Bake 20 minutes. Serve
warm with milk.
Snack Idea (1-5 year olds):
2/3 cup porridge and 1/2 cup canned peaches
Kids on the Move –
Hop, Jump, and Dance Like Betsy
From Physical Activities and Healthy Snacks
for Young Children; Team Nutrition Iowa
Arrange children in a long line facing you.
Betsy
is a frog in the book “Hop, Jump” (by Ellen S. Walsh, 1993, Harcourt, Brace
& Co). This activity copies Betsy’s movements, and allows the children to
create movements of their own. Betsy watches the other frogs hop and jump,
but she wants to try other movements. At first the other frogs say “no room
for dancing”, but after watching her they try dancing and like it. Then
they say “no room for hopping and jumping”, but Betsy tells us there is room
for everyone.
Begin by jumping forward (jumping is with
both feet at the same time). Try short quick jumps, long jumps and jumps in
the air.
Next try hopping (jumping on one foot at a
time, several hops at a time). Repeat on the other foot.
Betsy leaped (long running step) and did
twisting and turning. Show the children leaping and have them try. Repeat
several turns.
Betsy and the frogs began to dance combining
jumps, hops, turns, leaps and other movements. Expand by having everyone
hop-jump while one person dances, reverse.
Back To Top
Oak Valley offers two processed turkey items;
a deli style breast slab – P010A (approximately 5 – eight pound packages per
case) and a smoked turkey picnic ham – P011A (4 – ten pound packages per
case). These products will be available for November delivery.
The products are produced at the Oak Valley
Farms facility in Watertown, SD. There is no “fee for service” charge to
public schools for these products. For non-public schools the cost per case
for these items is $31.60.
Supplies of both of these products are
limited.
Back To Top
Online Produce Ordering –
“TAP-IT” System
Produce orders may be placed via the internet
using the Tap-It web site. Some of you are already placing orders in this
manner. It is easy to use and we encourage you to take advantage of the
system. The site also has estimated product prices. The web site for Tap-It
is listed below.
www.tapit.dscp.dla.mil
A user manual can be printed from the site.
To access Tap-It you will need a user ID and pin number. To receive this
information you will need to contact one of the following:
Janet Haraldson – CANS
janet.haraldson@state.sd.us
Linda Hawkins – PBO Denver
linda.hawkins@dla.mil
When placing orders by Tap-It it is extremely
important to use the product codes for your vendor. If, for example, your
vendor is HRS you MUST use the code for their product; i.e.: for HRS, Apple
Gold 113CT 40# has a code number of 14P25. You may want to create and save a
“shopping cart” in Tap-It that has the codes specific to your vendor.
Back To Top
Produce Final Buy Reports
The “DSO Final Buy Report – Customer” copy
contains the actual pricing for the produce you receive. Disregard the
prices on the vendor copy. The Final Buy Report is what will be deducted
from your Group D entitlement dollars.
The final buy report must be signed and
returned to the Denver Produce Buying Office (Denver PBO) after each
delivery. This confirms delivery and receipt of the
produce.
Any adjustments made to a delivery needs to
be marked on your “DSO Final Buy Report”. Fax signed copies of all final buy
reports to the Denver PBO. You will receive corrected copies as required.
Denver PBO fax numbers: 303-467-7703,
303-467-7729, or 303-467-7791
Back To Top
Notes From Denver Produce
Buying Office
You should receive a DSO Final Buy Report for
each order placed, if you do not receive this report, please contact the
Denver PBO at 1-800-795-5802.
This report helps ensure your delivery is
being made, will note any changes, and verifies what is being delivered. The
report also assists you in tracking the dollars spent and deducted from your
allocation. If you have not received this report the day prior to your
requested delivery day please call the Denver PBO.
Should you have any questions, discrepancies,
or problems regarding your produce orders and /or deliveries contact the
Denver PBO. Do not call the vendor.
In TAPIT – Any item with a
double ** in front of the description is not available.
All indications are that approximately 50% of
the Florida citrus crop has been destroyed as a result of the hurricanes.
There will be citrus available but prices will be higher. Competing areas
like Texas will also raise prices as supply and demand drives the produce
industry. The fall Florida vegetable crop had to be replanted in Southeast
Florida. This will result in higher prices and possibly some supply gaps.
Strawberries will be scarce until the end of
September. Green Grapes have been placed on hold due to poor quality issues.
A good source for produce information is
www.produceoasis.com
Back To Top
Verification Process Nearing and Some Requirements
are Changing
Be watching for a numbered memo coming soon
which will provide specific guidance for verification reporting and
recordkeeping requirements. Beginning with this school year of 2005, school
food authorities are going to be required to report their verification
activity and results to the State Office of Child and Adult Nutrition
Services (CANS). Additionally, State agencies must report the SFA level
data to the USDA Food and Nutrition Services. Submission of this data on a
SFA basis will enable State agencies and 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.
Be sure to refer to NSLP Memo #51 for
instructions on how to count the number of applications an SFA has on file
as of October 31st. The SFA must choose to do either a focused verification
or random verification method as described in Memo #51. Each SFA submitted,
in their annual agreement, the dates they would use to complete the required
verification process. The deadline to complete the process at the local
level remains December 15th for school year 2005. CANS will be providing a
specific form for SFAs to report the results of their verification
information which will be due no later than March 1, 2005.
For further information on verification refer
to the USDA Eligibility Guidance for School Meals, 1991, manual.
Back To Top
Janelle Peterson Joins CANS staff
Hi! My name is Janelle Peterson. I am the
newest education program specialist in the CANS office. My main duty will
be to provide technical assistance to you. I am currently training in
Pierre, however, I will actually be working out of Huron. I will work with
a wide variety of programs so don’t be afraid to call and see if I can be of
help to you.
I have been in the food service business for
over 20 years…..restaurant, hospital, long-term care, and I was involved
with the school lunch program in the Artesian/Letcher (now reorganized as
Sanborn Central) school district in the early 90’s. I went back to college
when I was 40 and graduated with a business degree in 2002. Some of you
may also recognize my name as I have been an instructor at Certification
school for the last few years—usually teaching Track 5.
I have three children—Adam, 23, who does
construction work to support his farming habit. Ben, 18, is a senior at
Huron high school. Ben also recently became a member of the 153rd battalion
of the Army National Guard. Courtney, 16, is a junior at Huron high school.
She stays busy working as a crew leader at Taco John’s. I also have two
cats which my daughter promises me she will take with her when she leaves
home—however; since she also has college in front of her, I think they will
more likely be permanent living companions with me!!
In my spare time I enjoy gardening, reading,
and have recently developed an interest (although “addiction” may be a more
appropriate word) in scrapbooking. I now take all pictures with a
“scrapbooking page in mind”!! I know there are a few of you out there that
can relate to this!
I look forward to working with you as we
carry out the mission of providing healthy meals to the children of South
Dakota.
Back To Top
Team Nutrition and Certification Institute
Coordinator
CANS has a new face working with TEAM
nutrition and the Certification Institute. Amy Richards has joined the CANS
team as a Child Nutrition Program Specialist. Amy recently graduated from
South Dakota State University with a master’s degree in Family and Consumer
Sciences with an emphasis in Nutrition and also completed coursework and an
internship necessary to become a registered dietitian. She is scheduled to
take the exam to become a registered dietitian in October. Amy grew up on a
ranch in Western South Dakota near Sturgis and graduated from Montana State
University in Bozeman with a BS in business administration and a BA in art
with an emphasis in fine art. Questions related to nutrition, fad diets,
special diets, food allergies, TEAM nutrition and Certification Institute
may be directed to Amy at amy.richards@sdstate.sd.us and 773-4718.
Back To Top
Increase Your Calorie
Salary
A merchant might
make more money by lowering prices and selling more products because the
prices are lower. There is a price, however, at which it is no longer
affordable to sell for less. The same is true for trying to control our
weight by eating fewer and fewer calories.
Eating less food
works -- up to a point. Eventually, however, it is difficult to consume
adequate nutrients from the decreased amount of food. It is hard to maintain
a diet where we continually feel hungry. And, finally, our bodies, sensing
they are being starved, become more efficient in using fewer calories.
Weight loss at that point actually may be less than on a higher-calorie
diet!
What if we could
eat more, and still achieve or maintain a desirable weight?
Adding more
activity to our lifestyles is like getting a free loan every day. It
increases our "calorie salary" so we can consume more calories.
USE YOUR FEET
MORE SO YOU CAN EAT MORE!
With rising
percentages of overweight adults and youth, energy intake and expenditure is
often out of balance. While portion sizes may be larger than in the past,
activity levels tend to be lower. Eating fewer calories is only half the
answer; expending more calories is the other half.
More of us now
work in sedentary settings than in the past. Labor-saving technologies
reduce calorie expenditure in many aspects of our lives. Not only can we sit
on the sofa and watch TV for entertainment, we don't even have to get up to
change the channel!
"More than 60%
of American adults do not get the recommended 30 minutes of physical
activity a day and 25% of American adults aren't physically active at all,"
according to America on the Move
http://www.americaonthemove.org.
The National
Weight Control Registry (NWCR) studies successful weight control strategies
of people 18 and older who have lost at least 30 pounds and kept it off for
at least one year. The average person listed with NWCR expends about 400
calories a day in physical exercise, with walking the most frequently cited
activity.
"The major
barriers most people face when trying to increase physical activity are
time, access to convenient facilities, and safe environments in which to be
active," according to Healthy People 2010, a set of health goals for America
to achieve over the first decade of the new century. Physical activity is
considered so important one of the goals
recommends:
Improve health, fitness, and quality of life through daily physical
activity.
http://www.healthypeople.gov/Document/HTML/Volume2/22Physical.htm
As a general
guideline, a person will burn about 100 calories walking a mile. Expending
just an additional 100 calories per day will help a person lose about 10
pounds a year. Or, allow a person to eat 100 more calories per day without
gaining weight.
BUILD WALKING
INTO EVERYDAY ACTIVITIES
To pursue a more
active lifestyle, we need look no farther than our own two feet. People
often feel they have to carve out an extra half hour to hour daily to start
a "walking program." Wrong! Just start walking. Walking may even give you
added energy and help you sleep better so you are able to walk more. Here
are some steps to get you started.
*************************************
"A
journey of a thousand miles starts with one step." ~Lao Tzu
*************************************
1. KEEP TRACK
TO STAY ON TRACK
Investing in a
pedometer is a good way to begin and stay motivated with walking.
Health experts
recommend walking around 10,000 steps/day (about 5 miles) on most days for
cardiovascular health. More steps may be needed for weight loss. Some
pedometers can be adjusted to calculate miles, speed and approximate
calories burned, but simply monitoring the number of steps is enough and may
be more accurate than some of the other measurements. Determine your current
number of steps for a couple of days and gradually build up.
2. WALK
RATHER THAN WATCH THE GRASS GROW
How many times
do we find ourselves standing (or sitting) around watching something that
doesn't need watching? Like a TV commercial we've seen a dozen times before.
Or a microwave that is set for a couple of minutes or more. Try walking
instead.
TIP: Rather than
waiting and watching, take a quick walk up and down the stairs or to another
area and back.
3. PACK IT
IN!
Put on a
backpack and walk for errands of one mile away or less. Walk to buy an item
from a nearby shopping center or to pick up medications from the pharmacy.
TIPS:
-
Remove a
backpack in stores. It's easy to knock into something. And many stores
follow a version of the china shop
verse: Lovely to look at, Delightful to hold, But if you break it,
Consider it SOLD!
-
Some features
that make a backpack more comfortable include:
-
padded back
to protect against hard objects in pack,
-
padded,
adjustable shoulder straps,
-
water bottle
section,
-
waistbelt to
hold pack comfortably in place.
-
As an
alternative to a backpack, carry a lightweight handbag with a wide
shoulder strap. Shoulder straps that can be worn diagonally across your
body are especially comfortable when walking.
*************************************
"Everywhere is within walking distance if you have the time." ~Steven Wright
*************************************
4. WALK
BETWEEN LOADS OF LAUNDRY
There's always
time to work, but often not time to walk. Take short walks between work
activities rather than wait until you've finished all your tasks. For
example, put in a load of laundry and walk around the block a few times.
Repeat until your laundry is done.
5. WALK YOUR
TALK
Meet for a walk
with a coworker to discuss a project or problem.
*************************************
"All
truly great thoughts are conceived while walking." ~Friedrich Nietzsche
*************************************
6. ASK: WHEN
IS A CAR NOT A CONVENIENCE?
Do you really
need a rental car on your next vacation or business trip? Or can you use a
combination of walking, public transportation and taxis?
Compared to the
money/time spent paying for a car, gas, parking, picking up/returning the
car and searching for parking, you may be ahead if you do without. Plus, you
can enjoy more of the view if you're not busy reading road maps and watching
road signs.
TIPS:
-
For longer
distances, walk TO a location and take a taxi or public transportation
back to your hotel.
-
Carry a cell
phone and the phone numbers of a few taxi companies should you change your
mind about walking or misjudge the distance.
-
Always check
with someone about safe walking areas before setting out.
7. BECOME A
"STAIR STEPPER"
Rather than
purchase a stair stepper, create opportunities to use real stairs. Store
some frequently used items up- or down-stairs. Your legs will get a workout
every time you retrieve something. For starters, if you don't have room for
many canned goods or bargain buys of paper towels in your kitchen, store
them in your basement.
*************************************
"A man's
health can be judged by which he takes two at a time -- pills or stairs."
~Joan
Welsh
*************************************
8. PARK AND
WALK
Add steps to
your day by parking as far as possible from your destination.
TIP:
9. MOVE WHILE
MEDITATING
Jon Kabat-Zinn,
Ph.D., University of Massachusetts Medical Center and author of "Wherever
You Go, There You Are," recommends a walking meditation for people who wish
to meditate but find it difficult to sit still. There are no "rules" as to
pace, place, etc. Simply take each step as it comes and be fully present
with it.
*************************************
"Peace
is every step."
~ Thich
Nhat Hanh
*************************************
10. PACE WHEN
LIFE GETS PRESSING
In his book
"Stopping: How to be Still When You Have to Keep Going," David Kundtz,
Ph.D., suggests pacing as helpful when feeling anxious or nervous. He
recommends picking a safe course and then pacing back and forth or in a
circle in your room, office, yard, park or anywhere.
Because your
course is safe and predictable, it offers what Kundtz calls a "stillpoint."
A stillpoint is a quick stop during the day during which one does nothing.
It may be done many times a day and helps reduce stress.
11. WALK
WHILE WAITING TO FLY
Buy the type of
carry-on luggage that makes it easy to walk in the airport while waiting to
catch planes. For example, use a backpack or rolling luggage. There are many
new models of tote bags on wheels that are small enough to fit under most
airplane seats.
12. WALK YOUR
WISDOM
Julia Cameron,
in "The Artist's Way at Work," suggests as a tool for getting in touch with
yourself, to "walk your wisdom." Whether getting off the subway one stop
early or heading out the door at lunch, a twenty-minute walk offers a time
for reflection and getting in touch with yourself.
*************************************
"All
walking is discovery. On foot we take the time to see things whole."
~Hal
Borland
*************************************
13. ASK: HOW
CAN I WALK MORE AS I WORK MORE?
If you're
working more hours a day, look for normal daytime activities where you can
build in some walking -- for example:
-
Use the
bathroom farthest from your office. Use a bathroom on a different floor at
home. Do the same when you're at conferences and meetings.
-
Walk around in
your office while on a phone conference.
-
Walk to
someone's office rather than sending an e-mail.
14. THINK
ENERGY MANAGEMENT VS. TIME MANAGEMENT
"Managing
energy, not time, is the key to high performance and personal renewal,"
according to Jim Loehr and Tony Schwartz, in "The Power of Full Engagement."
Loehr and
Schwartz stress the importance of balancing stress and recovery in managing
energy in all facets of our lives. To sustain full engagement, they advise
taking a recovery break every 90 to 120 minutes. Getting some type of
physical activity daily is one of their recommended recovery and renewal
strategies.
It is
paradoxical, but to perform at the highest levels over time, it is necessary
to take some time out. Stephen Covey in his book, "The 7 Habits of Highly
Effective People" has a 7th habit of "Sharpen the Saw". He gives an example
that can be applied to many activities. If you're sawing wood and don't
sharpen the saw regularly, even though you work harder and harder,
eventually you'll produce less wood.
*************************************
I have
two doctors, my left leg and my right. ~G. M. Trevelyan
*************************************
Food Reflections
Newsletter, April 2004
Alice Henneman, MS, RD, Extension Educator
University of Nebraska Cooperative Extension in Lancaster County
Back To Top
Upcoming Meetings, Training, And Events
- SDSFSA Executive Board Meeting
- October 1, 2004, Pierre, SD
- Provision 2 & 3 Training via DDN
- October 7, 2004, 11:00 am – 12 noon CT
- National School Lunch Week
- Director’s Council Meeting
- October 18, 2004, Huron, SD
- Basic Training for new CACFP centers and
staff
- October 19, 2004, Pierre, SD
- Child Care Food Program Roundtable 13th
Annual Conference
- October 25-27, 2004, San Diego,
California
- Child Nutrition Industry Conference
(formerly Industry & Technology Conference)
- January 16-18, 2005, Austin, Texas
- American Commodity Distribution
Association Conference
- April 3-5, 2005, Kansas City, Missouri
- Legislative Action Conference
- March 13-16, 2005, Washington, DC
- National School Breakfast Week
- Child Nutrition Employee Week
- SD School Food Service Certification
Institute
- June 2005, more specific date and
location to be announced
- School Nutrition Association Conference
(formerly American School Food Service Association)
- July 17-20, 2005, Baltimore, Maryland
- Nutrition Education Conference
- September 12-14, 2005, Washington, DC
Back To Top