2005-06 School Year
Articles in the October Issue
- National School Lunch Week Reminder
- October Data Survey
- HACCP Training Dates/Sites Announced
- Do You Have A New School Food Service Kitchen Manager?
- The Verification Process Deadline is November 15th
- Snacks After School in the National School Lunch Program (NSLP)
- Building for the Future with the CACFP Training
- Kids in the Kitchen
- Kids on the Move
- Family Resource Network CACFP Wins National Award
- Key Ingredients: America by Food Traveling Exhibition
- Whole Grain Chocolate Chip Cookies
- Remembering Ned Wick
National School Lunch Week Reminder:
October 10th to the 14th is the week designated to promote National
School Lunch across the United States. The theme this year is “School
Lunch: It’s Instrumental”. A promotional booklet was assembled to help
schools/agencies promote this special week. It was given to schools in
attendance at the fall conference in Aberdeen and mailed to the
remaining schools. 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. A fun PowerPoint presentation, which
highlights various foods that have been made popular through the use of
song, is available upon request.
Print a copy of the National School Lunch Week Proclamation.
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 during this special promotion week.
October Data Survey
On September 19th 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 survey must be returned to CANS by November 15th to assure the
October claim for reimbursement will be processed.
HACCP Training Dates/Sites Announced
Training
will be provided on implementing a school food safety program using the
Process Approach to HACCP principles during October and November. You
will be receiving a letter the early part of October that will explain
the registration process and where the training sessions will be held.
The dates and sites for training are as follows:
| Brookings | Wednesday, Oct 19th |
2:00 pm-8:30 pm |
| Hot Springs | Saturday, Oct 22nd |
9:00 am – 4:00 pm |
| Pierre | Saturday, Oct 22nd |
9:00 am – 4:00 pm |
| Aberdeen | Saturday, Oct 22nd |
9:00 am – 4:00 pm |
| Yankton | Saturday, Oct 22nd |
9:00 am – 4:00 pm
|
| Mitchell | Saturday, Oct 22nd |
9:00 am – 4:00 pm |
| Rapid City | Saturday, Oct 22nd |
9:00 am – 4:00 pm |
| Mobridge | Saturday, Oct 29th |
9:00 am – 4:00 pm |
| Winner | Saturday, Oct 29th |
9:00 am – 4:00 pm |
| Sioux Falls | Saturday, Oct 29th |
9:00 am – 4:00 pm |
| Faith | Saturday, Nov 5th |
9:00 am – 4:00 pm |
| Chamberlain | Wednesday, Oct 19th |
9:00 am – 4:00 pm |
| Huron | Saturday, Oct 29th |
9:00 am – 4:00 pm 2:00 pm-8:30 pm |
| Watertown | Saturday, Nov 19th |
9:00 am – 4:00 pm |
Do You Have A New School Food Service Kitchen Manager?
Those first months can be pretty overwhelming to a new kitchen manager who soon realizes their 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 a new manager who has 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, they will have another opportunity to get some training. A 12 hour, day and a half, class is being planned for presentation in Pierre on October 13 and 14. If they have not received the notice from CANS, be sure to call to let us know you are interested in knowing more about the upcoming class.
The Verification Process Deadline is November 15th
Memo #51.2, which is the guidance memo for the National School Lunch verification process, has been mailed out to all schools and agencies and is available on our website. School Food Authorities are again 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 the SFA data 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 destroy NSLP Memo #51 and #51.1 and refer only to NSLP Memo #51.2 for instructions on how to count the number of applications an SFA has on file as of October 1st. Each SFA submitted, in their annual agreement, the dates they would use to complete the required verification process. October 1st is the date schools must know how many applications they have on file for the free and reduced meal benefits. The deadline to complete the process at the local level is November 15th for school year 2005-06. The last page of NSLP memo 51.2 is a form which is labeled 742SD. That form needs to be completed by SFAs to report the results of their verification information which will be due no later than March 1, 2006, to CANS. If further action is required the affected SFAs will be notified.
Snacks After School in the National School Lunch Program (NSLP)
A school food authority must operate the lunch component to be
eligible to offer the Snack After School option. The Snack After School
program must provide children with regularly scheduled activities in an
organized, structured and supervised environment and include educational
or enrichment activities. The afterschool program is not intended for
students who participate in organized athletic programs engaged in
interscholastic or community level competitive sports. However
afterschool care programs which include supervised athletic activity may
participate provided that they are “open to all”.
An afterschool program can qualify as “area eligible” to claim all
snacks in the free category if it is located in the attendance area of a
school (i.e., elementary, middle, or high school) which has at least 50
percent of its enrollment eligible for free or reduced price meals. All
sites not eligible to claim all snacks free on this basis must claim
each snack according to the eligibility category – free, reduced price,
or paid – of the child to whom the snack is served. The reimbursement
rates for school year 2005-06 are $.05 for paid category, $.31 for
reduced, and $.63 for free. If the snacks are in a pricing program, the
snacks must be priced as a unit.
Snacks can be claimed for reimbursement only for snacks that meet the
required meal pattern which are served after school on school days.
Reimbursable snacks must contain any two of the following: 8 oz. of
fluid milk, 1 oz. meat/meat alternate, ¾ cup fruits or vegetables, and 1
serving grains/bread. There is one exception to the two components only,
and that is, juice may not be served when milk is the only other
component. Any snacks served before or during the school day, or on
weekends, holidays, or vacation periods, may NOT be claimed for
reimbursement. After school snacks may be claimed on days when summer
school is in session if summer school is an integral part of the
curriculum or an extension of the local education program. Seven day
programs such Residential Child Care Institutions (RCCIs) may claim
meals on weekends.
Only one snack per child per day may be claimed for children up to
eighteen years of age. (If a student’s nineteenth birthday occurs during
the school year, snacks may be served and reimbursement claimed for that
student for the remainder of the school year.)
SFAs must keep a daily “by name” roster list (sign-in sheet) to track
who is participating in the after school care program and for purposes
of preparing the claim at the end of the month.
School food authorities (SFA’s) administering the Snack After School
Program must review each after school program two times per school year.
The first review should happen during the first four weeks of the
program each school year. The second monitoring visit should take place
before the end of the school year, each year. For further guidance
regarding the Snack After School option and the worksheet to complete
for the review visit can be found in NSLP memo #36.
Building for the Future with the CACFP
Training
As most agencies know, annual training is now required in the CACFP. With this new requirement, we at the State office are excited about some new avenues of training that will be explored in the upcoming Program year. Be watching your mail for exciting new training opportunities coming your way in 2005-2006.Back to Top
Kids in the Kitchen
Pumpkin Bread
From Physical Activities and Healthy Snacks for Young Children; Team
Nutrition Iowa;
½ cup sugar
½ cup vegetable oil
¾ cup canned pumpkin
2 eggs
1½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ cup raisins (optional)
½ cup chopped nuts (optional)
1) Preheat oven to 350 degrees.
2) In a large bowl, stir together sugar, oil, pumpkin, and eggs.
3) In a medium bowl, stir together flour, baking powder, baking
soda, and cinnamon. Fold into other ingredients just to moisten.
4) Stir in raisins and nuts and pour into greased 9”x5” loaf pan.
5) Bake for 45 to 50 minutes or until toothpick inserted in center
comes out clean.
Snack Idea (1-5 year olds):
Cut loaf into 12 slices. Serve one slice with ½ cup pineapple
tidbits.
Kids on the Move
Toss Up
Adapted from Physical Activities and Healthy Snacks for Young
Children; Team Nutrition Iowa;
You will need one 6-8 inch foam ball for this activity.
Mark off two circles one small circle for children to stand on and a
second circle (larger and around the outside circle) for the
children to move to.
Arrange the children in a small circle with you in the middle.
Each child should have a “special spot” (their own spot) marked on
the large and small circles. Practice moving from the special spot
on the
large circle to the special spot on the large circle. The spots
should be a straight line moving from the inner (smaller) circle to
the outer (larger circle). You will count “one, two, three” aloud
and after “three” say one of the children’s names. As you say a
child’s name, toss the ball into the air (straight up). The child
whose name you called runs to the center and catches the ball. The
other children run to their special spot on the outside circle. Once
the center child has gained control of the ball, you move to the
small circle as do all the other children. The game continues until
all children have been in the center. Repeat as many times as
necessary.
Family Resource Network CACFP Wins National Award
The Family Resource Network CACFP in Brookings, SD has won a national
“Victory against Hunger” award from the Congressional Hunger Center.
The theme was “Fighting Hunger though Improving Access to the Child and
Adult Care Food Program (CACFP).” This theme was chosen because recent
government studies have found that, despite a strong overall economy,
hunger and food insecurity abound in communities across the country.
Currently, 36 million Americans live in hunger or on the edge of hunger.
Organizations that can demonstrate innovative CACFP outreach campaigns
or how their organizations improved the quality of child care in their
community are eligible for a Victory against Hunger Award. Participation
in CACFP has been shown to be a leading indicator that participating
children are receiving “quality child care”.
Senator Tim Johnson nominated the program for this national award to
recognize their efforts in promoting participation in the Child and
Adult Care Food Program. Senator Johnson is appreciative of the creative
and innovative ways in which the Family Resource Network reaches child
care providers in rural South Dakota to promote the food program. Award
winners will receive a $1,000 check.
Congratulations and keep up the good work.
Key Ingredients: America by Food Traveling Exhibition
Key Ingredients: America by Food will be traveling to 150 rural
communities across the U.S. till 2008.
The exhibition and web site are developed by Museum on Main Street, a
partnership of the Smithsonian Institution and state humanities councils
in service to museums and citizens of rural America.
What exactly are kolaces, spaetzle and pierogie? Most of us eat day in
day out without giving a second thought to the wealth of history and
culture that shapes our dining habits and taste preferences.
Our recipes, menus, ceremonies, and etiquette are directly shaped by our
country’s rich immigrant experience, the history and innovations of food
preparation technology, and the ever-changing availability of key
ingredients.
Curated by Charles Camp, Key Ingredients: America by Food explores the
connections between Americans and the foods they produce, prepare,
preserve, and present at the table – a provocative and thoughtful look
at the historical, regional, and social traditions that emerge in
everyday meals and celebrations.
The exhibition is for audiences everywhere, creating conversations and
inspiring community recollection and celebration.
It just so happens that the traveling exhibit will be coming to three
locations in South Dakota. They are:
Grand River Museum, Lemmon, SD August 20-September 27, 2005
SD Hall of Fame, Chamberlain, SD November 12-December 17, 2005
Milbank Tourism Center, Milbank, SD December 22, 2005-January 28, 2006
Check out the following website at
www.keyingredients.org for
details on activities at these locations when the dates draw near.
Whole Grain Chocolate Chip Cookies
Whole Wheat Chocolate Chip Cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup margarine, softened
1 teaspoon vanilla
2 eggs
1 cup whole wheat flour
1 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 12-ounce package semisweet chocolate chips
Heat oven to 375 degrees. In a large bowl, cream together sugars,
margarine, and vanilla. Beat in eggs. Combine flours, baking soda, and
salt and gradually add flour mixture to creamed mixture. Stir in
chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches
apart on ungreased cookie sheet. Bake 8 to 10 minutes until light brown
(centers will be soft). Cool slightly; remove from cookie sheet. Cool on
wire rack. Makes 4 dozen (48 cookies)
Nutrition Information per cookie (analyzed with NutriKids software)
Calories 116; cholesterol 9 mg; sodium 124 mg; dietary fiber .81 g; iron
.58 mg; calcium 9.11 mg; Vitamin A 42 RE; Vitamin C .01 mg; protein 1.28
g; carbohydrates 15.33 g; total fat 6.2 g; saturated fat 2.08 g.
Remembering Ned Wick
Chaplain Ned Elvin Wick, 77, Rapid City, recently passed away on Monday, September 19, 2005 at home in Rapid City. Many of you may remember Ned as a Certification Institute instructor for several years. Ned touched so many in so many different ways. He will be remembered for his positive approach to life and his contributions to the many organizations he was involved with. He had an awesome faith and sense of humor! Memorials have been established to Hospice of the Black Hills and to the Scottish Rite Foundation of South Dakota.
