2005-06 School Year

Articles in the September Issue

From Sandra’s Desk:

What's happening in Nutrition Programs in SD and across the nation these days?  Schools are busy with implementation of changes due to Reauthorization and Child Care agencies are busy with regulation changes – last year we I said  that there would be some changes now, some later.   “Later” has arrived!

  • Agencies on the National School Lunch Program will be implementing the food safety programs this yearSee the article from Janelle in this bulletin for further information. Two rules of thumb to keep in mind: 1 – don’t panic. 2 – keep up with doing a piece at a time (do your homework!) so it doesn’t get to be overwhelming at the end.
  • All preparation and/or service sites in the National School Lunch and/or School Breakfast program will receive two health inspections beginning with this year. Given the good scores from the past, no one should need to panic.
  • Agencies on the National School Lunch Program will also be developing their wellness policy this year if that hasn’t been done already. There is an article in this bulletin on this topic. It needs to be in place by June 30 or the first day of school after that. Again, don’t panic but do keep working on it.
  • Schools will also be completing verification earlier this year. It is to be completed based on the number of applications for F&RP meals on file as of October 1 and is to be completed by November 15. A verification summary report must be completed once again. We are waiting for word from USDA on changes in that form.

The National School Lunch Week packets were distributed in early August. Marlyce has put together a nice book made that will give you great ideas to celebrate this year. (Think music!)

Team Nutrition has good information and ideas to help you meet the challenges of providing healthy meals. Additional articles are in this newsletter. Participating as a Team Nutrition School is a good way to demonstrate the school’s commitment to healthy meals and activities. A piece of good news we received in July was that SD has been awarded $200,000 for Team Nutrition activities based on a grant that Amy wrote.

The Child & Adult Care Food Program has a second set of interim regulations to work through. Many of the regulation changes have been implemented already. Melissa has provided training and more is planned. We appreciate each agency’s work to make sure their program is operating at the highest standards.

Summer Food Service Program has wound up for the year. Some agencies participated in the regular SFSP and several schools used the seamless summer option that is available to them. The commitment to provide meals to children in areas of need is a worthy cause.

The Food Distribution Programs also continue to operate. The caseload for Commodity Supplemental Food Program has not changed so we will see that program continue though not expand. Food is available for the soup kitchens and food banks to order through The Emergency Food Assistance Program. Schools continue to have a good variety of foods available. Processing of some items will continue, though that changes some with the nonfat dry milk supply dwindling fast as well as a change in the number of items offered.

Keep up the good work – we appreciate all that you do to provide food and nutrition to South Dakotans .

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Team Nutrition Funding Awarded through 2007

South Dakota has been the recipient of Team Nutrition grants for many years and CANS is pleased to be able to continue the program with another Team Nutrition grant for 2005-2007 in the amount of 200,000. The goals of the grant are to build school and community support, to meet the challenge of quality school meals and requirements, and to promote nutrition curriculum and education.

Upcoming activities funded by the grant include: a DDN graduate level nutrition class, 8 two hour DDN workshops, upgrades of several nutrition curriculums including both K-12 curriculum and Certification Institute curriculum, alignment of several K-12 curriculum to SD standards, nutrition and physical activity education materials for all day care sites in SD, technical support for schools and child care agencies, one on one mentoring for food service staff, $20,000.00 of mini-grant funding for schools and childcare agencies over the two-year grant period and wellness policy development training.

The grant also includes funding for a portion of CANS staff member to work on grant activities as well as supervise completion of the grant activities by others. Also funded with the grant is part of the salary of Karlys Wells, a former Family and Consumer Science teacher, who works at SDSU with Cooperative Extension. She will work primarily on the curriculum and education portions of the grant as well as overseeing the mentoring program. Kris Sands, a registered dietitian, based out of Garretson, will provide technical assistance to schools who want to learn more about Team Nutrition, how to improve their nutritional environment and for assistance in applying for the HealthierUS School Challenge.

The grant includes collaborations and partnerships with South Dakota State University Cooperative Extension, South Dakota State University faculty and community nutrition students, University of South Dakota Dietetic Internship Program, Coordinated School Health, South Dakota Dietetic Association and Action for Healthy Kids. It is exciting to think of all of the nutrition education and physical activity that will occur because of this grant and the positive impact that it will make in the lives of children and adolescents through out our state.

You will be hearing more about specific activities of Team Nutrition in the next two years. The program has a lot to offer, so do not be shy. Call us and talk to us about how your school can benefit from Team Nutrition.

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COMMODITY UPDATE

Delivery Schedules By Week

Following is a listing, by county, of which week you can expect to receive your commodity delivery:

“WEEK #1” : Beadle, Brown, Campbell , Clark , Codington, Corson, Day, Dewey, Edmunds, Faulk, Grant, Hand, Hyde, McPherson, Marshall , Perkins, Potter, Roberts, Sully, Walworth, Ziebach

“WEEK #2” : Aurora, Bon Homme, Brookings, Brule, Charles Mix, Clay, Davison, Deuel, Douglas, Gregory, Hanson, Hamlin, Hutchinson, Jerauld, Kingsbury, Lake, Lincoln, McCook, Miner, Minnehaha (Schools in Sioux Falls will work with Nordica on a “will call” basis.), Moody, Sanborn, Tripp, Turner, Union, Yankton

“WEEK #3” : Bennett, Buffalo , Butte , Custer, Fall River , Haakon, Harding, Hughes, Jackson , Jones, Lawrence , Lyman, Meade, Mellette, Pennington, Shannon , Stanley, Todd

Following are the starting dates for monthly commodity deliveries for the school year 2005/2006. Dizco Trucking is the carrier. The new delivery charge for non-public schools is $6.88 per hundred weight. There is a $40.00 minimum delivery charge.

Month

Starting Date

September, 2005

09/06/2005

October, 2005

10/03/2005

November, 2005

10/31/2005

December, 2005

11/28/2005

January, 2006

01/09/2006

February, 2006

02/06/2006

March, 2006

03/06/2006

April, 2006

04/03/2006

May, 2006

05/01/2006

New Rate for Commodity Assistance

The USDA announced the commodity assistance rate for this school year. It will be .1750 cents.

As a reminder, you must sign, date and return your commodity Receipt/Manifest showing any discrepancies, if no discrepancies, sign, date and return. If you are short a commodity and do not send in the Receipt/Manifest showing this your school will be charged against its entitlement. If it is a processed item you are shorted and you do not send in your signed and dated Receipt/Manifest your school will be invoiced for the processing fee. You must send in the signed and dated Receipt/Manifest. You may fax this in to Child and Adult Nutrition Services or send it with your next month order.

New Items for Commodity Processing

New this year are five items being offered on the commodity processing order blank. Each new item has been chosen to meet the ever changing needs of the schools as our customers and the availability of products from USDA. The following is a brief description of each new item we are offering this year. Enjoy the value and selection provided to you by processed items this year.

Product Name

Serving Size

Pack Size

CN Contribution per serving

Case Cost

Cost per Serving

G-Force Nutrition Bar

2 oz

132 / 2 oz

1 b/g and 1/2 c f/v

$27.00

$.20

Cooked Pork Meatballs

4 meatballs (mb)

154 mb / #30 case

2 oz m/ma

$28.50

$.74

Pork Taco Filling w/ textured soy protein

3.17 oz

151 serv / #30 case

2 oz m/ma and 1/8 c f/v

$24.00

$.16

Toasty Dog

3.12 oz

96 / 3.12 oz

1.25 b/g and 2 oz m/ma

$43.00

$.45

Sunbutter Sandwich w/Grape Jelly

3.9 oz

96 / 3.9 oz

2 b/g and 2 m/ma

$42.55

 

$.44

Macaroni and Cheese

7.2 oz

6 / 5# bags (66 serv)

2 m/ma and 1 1/2 b/g

$30.00

$.45

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Implementing a food safety program using HACCP principles

By now, you should have received the 79 page guidance from USDA on developing a food safety program using HACCP principles. A number of you were able to attend training that was offered at Certification Institute in June and also the pre conference sessions in Aberdeen . For those of you who haven’t had the chance to attend training or want additional training, we will be announcing training sites and dates sometime in September. We are going to offer trainings at numerous locations throughout the state. Training sessions will be held throughout October and November. Sessions will be 6 hours in length. After the first of the year, 2 hour follow up workshops will be scheduled. During those workshops we will review how your plan is coming along and what challenges you are encountering. The best advice I can give you now is what I have been telling you in the past: Breathe in, breathe out, it’s going to be OK!!! While you may have to make some changes in the way you do things, ultimately the goal of this process is to make sure that we are doing everything we can to ensure that the risk of foodborne hazards are reduced and controlled as much as possible. Stay tuned!

Janelle Peterson
Child Nutrition Program Specialist
Child & Adult Nutrition Services

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Governor’s Healthy School Awards Announced

Congratulations to the following schools chosen as winners of the Governor’s Healthy School Awards: Lake Preston Elementary School , Madison Middle School , Madison High School , and Watertown School District.

Winning schools were chosen for their efforts in area such as health promotion for staff, health education, family and community involvement, school-based nutrition programs, health services, physical education, healthy school environment, and counseling services.

The Governor’s Healthy School recognition program is designed to spotlight the importance of healthy practices in schools, especially for programs that directly affect students and staff. It rewards schools that promote healthy practices with $5,000 and a banner to display at the school. Winners are chosen at four levels: elementary school, middle school/junior high, high school, and school district.

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Spread Food Safety Awareness

September 2005 National Food Safety Education Month TM

September marks the eleventh annual National Food Safety Education Month TM , (NFSEM) created by the National Restaurant Association Educational Foundation’s (NRAEF) International Food Safety Council, an awareness initiative that promotes food safety education to the restaurant and foodservice industry. This year’s theme is “Keep Hands Clean with Good Hygiene.”

We all know that a single outbreak of foodborne illness can tarnish an establishment’s reputation, and in some cases, drive an operation out of business. There are many important steps to take to keep microorganisms from contaminating your food or product. During September’s National Food Safety Education Month, you have the opportunity to highlight what you are doing in the restaurant and foodservice industry to educate your employees on proper food safety procedures. By training your employees, you will help them ensure your establishment is safe from foodborne illness.

To help you participate in NFSEM, an online Training & Promotion Guide is produced by the NRAEF’s International Food Safety Council. All weekly activities are based off of the NRAEF’s ServSafe Ò food safety training program. The Training & Promotion Guide is available free of charge on the NRAEF Web site at www.nraef.org/nfsem . This is the foodservice industry’s opportunity to reinforce what we do year-round to ensure safe food handling and to showcase our efforts to our customers and patrons. With your involvement, we know that this year’s event will be the best ever.

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National NutriKids Training to be Offered in Pierre

LunchByte Systems from Rochester , New York will be offering one of their national trainings for NutriKids menu analysis software in Pierre October 27-28, 2005 . If you are already using the software and haven’t been able to attend any training yet, need to brush up on your skills, or if you have just purchased the software and need to get started this is a great opportunity without having to travel out of state. For more information or to register contact NutriKids at 800-724-9853 or by going to their website at www.nutrikids.com.

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HEALTH INSPECTIONS

The Health Inspection process has changed with the 2005-06 School year. The Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended a section of the National School Lunch Act to require two health inspections per year in schools participating in the National School Lunch or School Breakfast Programs. In addition, the health inspections shall be posted in a public place and the State must submit a report to the US Department of Agriculture.

Beginning July 1, 2005 each school (site/attendance center) must now obtain at least two food safety inspections each school year. The inspections must be conducted by a State or local governmental agency responsible for food safety inspections. While more frequent inspections may still be required by State or local governments, there is no intent at this time to pursue that from the State level.

How many sites must be inspected and what sites does this cover?

All sites where meals are prepared and/or served (satellite) fall in the requirement for inspection.

Who will complete the inspections?

Most inspections are completed by Department of Public Safety staff and that will continue. In addition, inspections are completed by a variety of agencies including BIA Public Health Service and local health departments.

What will happen with the results?

  • The school food authority is required to post, in a publicly visible location, a report on the most recent food safety inspection, and provide a copy of the food safety inspection report to a member of the public upon request. It is the belief of CANS staff members that a “publicly visible location” will vary from one site to another due to multiple uses of many of the service sites. Suggested public locations might include, but is not limited to: dining rooms, serving lines, classrooms, bulletin boards, entryways, or with the Justice For All posters. The report is to remain posted until a new inspection is completed.
  • The process of results being reported to the State Agency where corrective action responses will be requested also will not change. The State must submit a summary report of inspections to US Department of Agriculture, and USDA will audit that report.

Will the school food authority have to pay for the inspection?

  • There is no plan at this point to charge local agencies for the inspection or to implement a food handlers’ permit. Costs will be covered through a variety of program and funding sources.

Please contact Marlyce Micklos, Child & Adult Nutrition Services, 773-3610 or marlyce.micklos@state.sd.us if there are questions.

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National School Lunch Week – October 10-14, 2005

The excitement of another school year has begun, and along with that excitement comes the anticipation of how to celebrate national school lunch week (NSLW).  The national theme this year is “School Lunch: It’s Instrumental”.  (NSLW) is the perfect time to draw positive attention to school meals and to work creatively with teachers and others in the community.  Schools that promote the special week always report their participation also significantly increases. This year’s musical theme is sure to make your school district’s observation of NSLW success!

A promotional planning guide booklet was been prepared by CANS to help inspire creativity with this year’s theme. The booklet was distributed at the Aberdeen August conference to attendees and was mailed out to SFA’s which were not at the conference. National School Lunch Week is an excellent time to market your school meals programs at all of your feeding sites to promote the importance of balanced daily nutrition to students, faculty, parents and community.  Child and Adult Nutrition Services (CANS) is encouraging you to work with your food service staff and teachers to plan activities that will put the importance of good nutrition in the spotlight at your school or center. CANS also prepared a powerpoint presentation which included clues for playing a group activity of “Name That Tune” and sing along songs that promoted a food related theme. Upon request, CANS will send the powerpoint presentation via e-mail as an attachment to any SFA that would like to have a copy.

The April 2005 issue of the School Foodservice and Nutrition magazine features selected menus and recipes to use during National School Lunch Week.  If your foodservice staff do not receive this publication, visit the American School Food Service Association on the web at www.asfsa.org  Promotional materials are available through the Emporium.  To request an Emporium catalog contact the ASFSA Service Center through email at www.servicecenter@asfsa.org or phone at (703)739-3900.

CANS would like to hear how your SFA celebrates National School Lunch Week this year.  Take pictures, have fun, and send in any stories or photos which could be shared in the monthly newsletter.

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NEW RESOURCES AVAILABLE

Need to Brush up on Offer vs Serve?

USDA mailed a new resource entitled Offer versus Serve in the School Nutrition Programs to all school districts this past summer. This new resource pack includes the Resource Guide which contains the policies and day-to-day procedures for operating Offer Versus Serve for all menu planning options. Also included in the pack are a training video and a CD. The VHS format training video is in three segments – one for each menu planning option. The video content is also included on the CD for use on your computer or DVD player. In addition to the video, the CD contains printable copies of the transparencies, activity sheets for each Module and a PowerPoint version of the transparencies.

Looking for the Updated Quantity Recipes for School Meals?

USDA Quantity Recipes for School Food Service are currently available online. These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals have been edited and reflect the changes made in the newest edition of the Food Buying Guide for Child Nutrition Programs. At present, the recipes are available only on the Web--from NFSMI, Healthy School Meals Resource System, and Team Nutrition. The recipes will be printed by USDA/FNS at a later date.

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Verification Process Nearing and Some Requirements are Changing

Be watching for a numbered memo coming soon, NSLP #51.2, which will provide specific guidance for this year’s verification reporting and recordkeeping requirements.  For the 2006 school year, school food authorities will be required to count the number of approved applications they have on file as of October 1 st. November 15 th will be the deadline for completing the verification process at the local level. The summary form for verification will be provided in NSLP #51.2 memo and that completed form will need to be submitted to CANS by March 1, 2006.

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Satellite Seminar to be Offered on Wellness Policy

The National Food Service Management Institute (NFSMI) will offer a satellite seminar conference on October 18, 2005 on “Local School Wellness Policy”. The two-hour session will provide school nutrition professionals and other school and community stakeholders with the latest information about school wellness policies. For more information, please contact Amy at amy.richards@state.sd.us or call her at 773-4718.

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Building for the Future with the CACFP

Kids in the Kitchen – Sweet Potato Oven Fries and Coins - From Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa ;

Fries – Cut up fresh sweet potatoes like French fries and spray with low-fat cooking spray. Place on baking sheet and bake at 375 degrees for 20 minutes. Sprinkle with a purchased seasoning mix and lemon juice if desired.

Coins – Make sweet potato coins by slicing sweet potatoes 1/2” thick, spray with cooking spray, and coat with cinnamon. Bake the same as fries above.

Snack Idea (1-5 year olds):

½ cup sweet potato coins or fries and ¼ cup cooked pasta shapes sprinkled with Parmesan cheese.

Kids on the Move – Throw and Fetch

 One object (bean bag, ball, crushed paper sack) per child.

 Arrange the children in a line facing you.

The children throw (overhand) the object as far as possible. On your signal all the children run and pick-up their object. Children return to the starting position and repeat.

Emphasize throwing far and waiting for your signal before going after the objects.

Hint: Taking a large step during the throw will increase the distance the object goes so encourage the children to take a big step.

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REIMBURSEMENT RATES 2005-06

Reimbursement for meals changed according to the standard formula.

National School Lunch Program

Category

Regular

Sp needy

 

Paid

0.22

0.24

 Up 8 cents for F&RP,

1-cent increase for paid

Reduced Price

1.92

1.94

 

Free

2.32

2.34


School Breakfast Program

Category

Regular

Severe Need

 

Paid

0.23

0.23

  Up 4 cents for F&RP

Reduced Price

0.97

1.21

 No change in paid

Free

1.27

1.51


Snacks in Afterschool Care

Category

Regular

“All Free”

 Up 2 cents free, 1 cent in reduced price, no change for paid category

Paid

0.05

 

 

Reduced Price

0.31

 

 

Free

0.63

0.63

Special Milk Program is now 15.5 cents – a decrease due to how reimbursement is calculated based on price of milk.

CHILD AND ADULT CARE FOOD PROGRAM (CACFP) PAYMENTS Effective July 1, 2005 - June 30, 2006

Payments for Meals Served in Child Care Centers and Day Care Homes

Type of

Child & Adult Care Centers

Day Care Homes

Meal Service

Free

Reduced

Paid

Tier I

Tier II Low

Tier II High

Breakfast

1.27

0.97

0.23

1.06

.39

1.06

Lunch or Supper

2.32*

1.92

0.22*

1.96

1.18

1.96

Supplement

0.63

0.31

0.05

.58

.16

.58

*Cash in Lieu rate of .1750 is added to lunches and suppers served in centers.

Administrative Payments for Sponsors of Day Care Homes

Number of Homes

Contiguous States, D.C. & U.S. Territories

Initial 50 (homes 1-50)

$91

Next 150 (homes 51-200)

$69

Next 800 (homes 201-1000)

$54

All additional (homes 1001 & over)

$48



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