CANS Nutrition Bulletin

The changes have been coming thick and fast, in case you had not noticed. We will be providing training through operational and administrative training, through the Certification Institute, fall conference, and will likely be providing additional classes in person and through distance learning (DDN). We will not leave you to just figure it out on your own.

A wellness policy for schools will be developed by a work group and presented to the Department of Education and the State Board of Education. This is a cooperative venture between Coordinated School Health and Child & Adult Nutrition Services. The wellness policy does not affect the Child & Adult Care Food Program, the Summer Food Service Program, nor the Food Distribution-only programs (TEFAP, CSFP) at this point. The wellness policies are to be in place by the beginning of school year 2006-2007 so we have just over a year to get them developed – a very “doable” time frame.

The new look of the Department of Education website and our new address is exciting. If there are pieces that would make it more usable for you, let us know. If there’s something that doesn’t work, let us know that, too!

Once again our school-year programs are thinking about using up supplies and reducing inventory; but the year-round programs keep on moving (though some are at a little slower pace). I take this opportunity to thank each of you for what you do to help the children and the adults you serve in the State of South Dakota.

I wish I could personally cook a steak dinner for each of you in honor of the work that you do, day in, day out, for the programs. In place of that, I share my personal favorite recipe with you for your enjoyment.

Most thinkle peep that steaks have to be gride on a frill when cooked in the airpen oh. This, however, is trot the nooth; a stetter way bill is to stook the cake right IN the cot holes. And here’s the days to woo it:

Get a nice, sender turloin. Gub it well with rarrlick. Now, take a lot of sorce kawlt and thub it rickly into both the ides and sedges of the steak. Bring your harcoal to red-hot cheat and STACE THE PLAKE RIGHT ON THE FLOWING GAMES. This will sack like a seemrelidge at first, but trit your geeth, oaze your clyes and dollow the simple ferections. Allow more finnits per three-fourth thinch of ickness per side, and stern the take only once.

You’ll think it’s fumming out of the kire curned to a brisp but cutch is not the sase. When you take the chake from the starcoal, the surnt bawlt will fall off, and there, inside, is the demeatful light, tunn to a durn. Now, this port is impartant: thut the meat kin, bicing in on the sly-us; then dunk the moosey jorsels immediately into a sauce pan of hot, belted mutter. Rebutt from the mover at once and place on hot, ruttered bowls. Your swests will goon!

The annual CACFP/SFSP operational workshops are scheduled for May 2005 at the following locations:

Registration was due to the office by April 29. If you have not already registered, please call the office and see if any of the sites still have room. Confirmation letters, workshop agendas, and directions to the workshop sites are being mailed out now. If you think you have registered, but have not received your confirmation packet by May 6^th, please call Janelle at 280-4278.

The time is quickly approaching for Certification Institute, the annual training event for school food service professionals. This year’s theme is Step Up to the Plate for Child Nutrition. Eight separate 30 hour tracks will held at Augustana College in Sioux Falls on June 19-24th. The first 4 tracks cover essentials for food service staff from food safety and food preparation skills to menu analysis and management skills. After completing the first four tracks (over the course of 4 years), students graduate from the Institute. Other tracks available include an entry level computers class, an advanced computer class that teaches how to use the menu analysis program, Nutrikids, a baking class and the new Healthy Schools track that will teach HACCP and school wellness topics.

The final deadline for registration is May 13, 2005. Additional registration information is available online or you may call 605-3413 for more information.

A new feature this year will be informational presentations at two of the noon meals. Holly Kuecks from USDA will be speak at a noon meal and will also be the featured banquet speaker on Thursday evening. We are working to line up a local media celebrity to talk about how to promote the good things that school nutrition departments do. In addition, the Power Panther will be making an appearance at the Institute.

The first week of August is when all our South Dakota school food service workers are invited to come to Aberdeen for the 34^th annual fall conference. The executive board of the South Dakota School Food Service Association (SDSFSA) has been working hard making plans for the best conference possible. Be watching for a letter from Child and Adult Nutrition Services (CANS) to be coming to your school address soon with all the details.

Pre-conference classes will begin on Tuesday August 2^nd and 3^rd. Industry conference will begin on Tuesday afternoon August 2^nd. The first general session will begin Wednesday afternoon August 3^rd followed by a gala social event at the Pavilion in Wylie Park. The conference will conclude Friday morning August 5^th.

Below is a letter from SDSFSA President-elect Ruth Beaver, from Wilmot School, that was published in the Spring edition of the SDSFSA newsletter that gives a brief summary of what to expect at conference.

I am so excited to tell you about the three great speakers we have lined up for fall conference. Starting off our conference on Wednesday afternoon, August 3^rd, is Dr. Don Bartlette. He will tell of his experiences as a Chippewa Indian child growing up with emotional, speech and physical disabilities in an environment of poverty, family violence, juvenile delinquency, child abuse, racism and alcoholism. He relates how one person in his community helped him to overcome childhood disadvantages. It was one of the most emotional speeches I have ever heard so bring lots of tissue with you.

Thursday afternoon, opposite our ever popular vendors, will be our former Senator George McGovern. Mr. McGovern has spent his life working for world hunger programs around the world. He was the first director for the Food for Peace Program. He served as Ambassador to the United Nations, Food and Agriculture Organization in Rome and today works as the U.N.’s global ambassador on hunger.

Our closing speaker, on Friday morning, is a man I heard at the National Convention last year and knew right away we just had to have him for our conference. His name is John Irvin and his program presents the clear message that each of us is capable of achieving great things, that we can do more and be more than what we currently are, and most importantly, we can have great fun while doing it. You’ll need your tissue again for John’s speech, as he’ll keep you laughing until you cry.

Bob Prentice has promised to come back again this year. This time, as part of a breakout session, so you can have more of a one on one with him. Jean Nold from the Aberdeen YMCA will be doing a “Wellness” activity in one session and we hope to have sessions on “Recognizing Signs of Drug Abuse”, a program on “How to Prepare for the School Meals Initiative” (SMI) as part of the requirements for a Coordinated Review, one on the “New Wellness Policy” and one on Cultural Diversity.

Pre-conference classes will offer great training for your job and the Industry Seminar has some interesting topics lined up, such as the ever popular Commodities, Healthy Vending, Care and Maintenance of Your Dishwasher and another Round Table discussion.

All in all it promises to be a great 34^th State Conference, so start making plans now to attend.”

USDA has put together a new food guidance educational tool for consumers to replace the food guide pyramid and it is called MyPyramid. You have always heard that vertical stripes are more slimming than horizontal stripes and now the new pyramid has switched from horizontal to vertical. Will this help Americans trim down and people eat right from the start? It might, because with the old food guide pyramid there was a lot of confusion about how much people were supposed to eat of the various groups and how much a serving size was. For example the 6 to 11 servings of grain was meant to be based upon the number of calories that people were eating, but many interpreted it to mean that people should aim for 6-11 servings. With the new triangle shape, the proportion of each group is the same for everyone, but those who need fewer calories will eat less fruits, vegetables, grains, meats, dairy and sweets/oils than those who need more calories. Think of the pyramid as being chopped off part way up for those needing fewer calories such as children and older folks. The only ones needing the amount of food at the base would generally be male athletes who need 3,000 or more calories a day.

Ok, so you are wondering about what to say when people ask how many servings of fruits or vegetables or grains they should eat a day since it varies depending upon how many calories that you need. To keep it simple, you could indicate that for a 2000 calorie diet people should get 6 ounces of grains (half of it whole grain), 2 1/2 cups of vegetables, 2 cups of fruits, 3 cups of milk and 5 1/2 ounces of meat. The average person needs about 2000 calories a day and many women might need a little less, so this is a good calorie category to quote. Food companies often use 2000 calories as the basis for determining what percent of fat, carbohydrate, protein and vitamins/minerals are listed on food labels.

USDA has designed a computer program that takes the guesswork out of knowing how much of each group a person should eat as individuals can enter their age, sex and activity level and the program will give the person the amount that is right for them. It is very simple to use. Sure, some individuals will need a little more or a little less than the average person, but the system is just meant to be a starting point. Also, some basic principles are emphasized including getting exercise every day, eating at least half of the grains per day as whole grains and pay attention to the number of calories you eat every day. A new concept was added called discretionary calories: if people follow the recommendations of the MyPyramid they will have about 200 calories worth of discretionary calories (more or less depending upon what the amount of calories you need per day) that can be used for items in the fat and sweet category or for extra portions of other food items. This means that those foods that Americans love like cookies, pizza, French fries and milk shakes can be consumed in moderation, as an extra, but in order to not gain unwanted weight, they need to fit into the discretionary calories--since a large cookie is often 200 calories--a person could have a cookie once a day indefinitely, as long as they didn’t eat more of any other food items on the MyPyramid such as an extra serving of pizza or eat a high fat version of a vegetable such as French fries. A six year old girl only has 140 discretionary calories per day-so one candy bar would use up all of the extra calories that could be used for high fat/high sugar foods or for extra portions. Any additional foods after that would likely lead to weight gain over time if not balanced out by extra physical activity.

Each year the office of Child and Adult Nutrition Services contracts with the Department of Public Safety to have inspectors complete a Department of Health kitchen inspection report which is a 100 point score sheet. During the 2004-05 school year, 116 National School Lunch Program kitchens were inspected and 20% of them scored a perfect 100. This illustrates dedicated school food service staff being diligent in their daily work to achieve perfection.

For schools that have noted violations, it is a program requirement to provide written correspondence to Child and Adult Nutrition Services to explain how each violation(s) were brought into compliance. Starting next year all preparation and serving sites will have two Department of Health kitchen inspections per year.

All schools/agencies that achieved a 100 down to a 95 score are listed in the table below.

School/Agency	Site	Score
Arlington Schools	High School	100
Bell Fourche Schools	High School	100
Bell Fourche Schools	North Park Elementary	100
Bell Fourche Schools	South Park Elementary	100
Brandon Valley Schools	High School	100
Deuel School	K-12	100
Edgemont School	K-12	100
Gettysburg School	Elementary	100
Hitchcock-Tulare Schools	Tulare High School	100
Huron Public Schools	High School	100
Huron Public Schools	Middle School	100
Huron Public Schools	Holy Trinity	100
James Valley Christian School	K-12	100
Miller Schools	Miller K-12	100
Mobridge Schools	Middle School	100
New Underwood School	Elementary	100
Platte Community Schools	Cedar Grove Colony	100
Platte Community Schools	K-12	100
Pollock School	Elementary	100
Sanborn Schools	K-12	100
Tripp-Delmont Schools	Clearfield Colony	100
Watertown Public Schools	High School	100
Bowdle School	K-12	99
Brandon Valley Schools	Elementary	99
Elkton Schools	K-12	99
Holy Rosary School	Elementary	99
Huron Public Schools	Huron Colony	99
Tripp-Delmont Schools	Delmont Elementary	99
Watertown Public Schools	Middle School	99
Wessington Springs Schools	K-12	99
Wilmot School	High School	99
Wolsey-Wessington School	K-12	99
John Paul II School	Elementary	98
Bell Fourche Schools	Middle School	98
Bonesteel-Fairfax Schools	Fairfax Elementary	98
Elkton Schools	Newdale Colony	98
Lennox Schools	Lennox High School	98
Scotland Schools	MS - HS	98
Selby School	K-12	98
Stanley County	Elementary	98
Summit Schools	High School	98
Tripp-Delmont Schools	Greenwood Colony	98
Aberdeen Catholic Schools	Jr/Sr High	97
Aberdeen Public Schools	High School	97
Bonesteel-Fairfax Schools	High School	97
Hitchcock-Tulare Schools	Hitchcock-Tulare Jr Hi	97
Shannon County	Red Shirt	97
Tea Area Schools	Elementary	97
Tripp-Delmont Schools	Tripp 5-12	97
Brandon Valley Schools	Valley Springs	96
Colman-Egan School	High School	96
Colome School	Elementary	96
Hutterville Colony School	Elementary	96
Lennox Schools	Chancellor Elementary	96
Leola Schools	High School	96
Leola Schools	Spring Creek Colony	96
Leola Schools	Grassland Colony	96
Lower Brule Sioux Tribe	High School	96
McCook Central School	High School	96
Roslyn School	Elementary	96
Tiospa Zina Tribal School	K-12	96
Aberdeen Public Schools	Holgate Middle	95
Andes Central Schools	K-8	95
Baltic School	Elementary	95
Brandon Valley Schools	Middle School	95
Menno Schools	K-12	95
Pierre Indian Learning Center	Elementary	95
St. Martin's Lutheran School	Elementary	95
West Central Schools	Humboldt Elementary	95

Are you planning on attending the national School Nutrition Association meeting July 17-20th in Baltimore? If so, there are some great opportunities for continuing professional education. “Showcase Your Success” will teach school food service staff the basic steps of getting publicity for the good things they do, “Focus on Pre-K: The New Customer in School” will teach food service staff about meeting the needs of pre-K children and some of the barriers and perceptions of serving this age group, “Nutrition 101 for Food Service Managers” will help teach managers what to focus on with all of the conflicting messages they receive. Many other courses are available including “Emergency Preparedness and Disaster Training” and “HACCP Implementation”. For more information please visit the National Food Service Management Institute website and the School Nutrition Association website.

The national Food Service Management Institute will be offering a Satellite Program on Local School Wellness Policy in October 2005. More details will be available as the time gets closer. For more information, please visit the National Food Service Management Institute website.

From What’s Cookin’ II; as published in Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa;

1) Combine margarine, syrup, and sugar in a small saucepan. Bring to boil and cook 2 minutes. Remove from heat and add soda.
2) Pour over cereal and raisins and mix well.
3) Pour mixture onto a greased baking sheet and bake in a preheated oven at 350 degrees for 15 minutes.
4) Remove from oven and cool. Store in an airtight container.

From Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa;

Arrange the children in groups of 2-3 with a laundry basket, one group near each cone. This activity is easier on a smooth surface, for example, a tile floor.

Describe and walk through the route marked by cones. One child will sit in the basket; two other children will push the basket with the child inside around the cones. This is not a race. On your signal the children will do “laundry basket upset”, which means the child in the basket will get out. One of the pushers will move into the basket and the pushing will begin again. Repeat several times to all children have several turns pushing and riding.

The CANS office has received exciting news!! The National Food Service Management Institute in Mississippi has confirmed that they will be sending a speaker to our Healthier Schools Track at Certification Institute in June. The presenter will share training information the Institute is developing along with USDA for implementing a food safety program using HACCP principles. If you haven’t already signed up for the Healthier Schools Track (Track 5), don’t delay!! Space is limited!!