Articles in the February 2007 Issue

A Note From Sandra:

“A terrible thing happens when you do not advertise. Nothing.”

What are you doing to ‘advertise’ the nutrition programs? Does the community know of the changes you have made in the last couple of years? It is safe to say that none of the agencies has a budget to buy advertising on a billboard along the highway, but there are many other opportunities such as school/agency newsletters, bulletin boards, school announcements, local newspapers, radio, and, in a few instances, television. Advertising might be a purchased advertisement or it might be a news story you submit about the food program. Some ideas include: a special event in the food service, a new food item, changing the menus, nutrition information, milestone (years of service) from a staff member, food safety procedures, attending conference, health fairs, applying for Healthier US School Challenge, Wellness policies, or participating in education sessions such as DDN including what you learned and how that impacts your school. If you have the idea but are not a good writer, team up with someone else in the school or community that can help you out. A booklet called “Getting your Message Out” is available from our office or can be accessed on the US Department of Agriculture website at http://teamnutrition.usda.gov/library.html and click on the title. Many other resources are available there, too.

With nutrition month and school breakfast week coming up in March, it is time to plan events and your advertising.

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DDN Sessions on Child Nutrition Topics: February, March and April 2007

Upcoming DDN sessions from CANS will be held on the following topics

  • February 28 - Completing Production Records for Documenting Reimbursable Meals

    • An overview of completing the daily production record to document reimbursable meals as well as using the Multi-Day Food Bar for documenting items on your daily food bar.

    • Presenter:  Jean Schuurmans

  • March 28 - Wellness Policies--Why are we doing them and where do we go from here?

    • Implementation, measurement, success stories, height/weight data, and resources to use at your school.

    • Presenter:  Sandra Kangas

  • April 25 - Dealing with Change and the new Dietary Guidelines--what will USDA require of us now?

    • Presenter:  to be determined - depends upon if/what we hear from USDA

All sessions are two hours in length and begin at 2:15-4:15 Mountain Time/3:15-5:15 Central Time.  Twenty DDN site locations are available across South Dakota.  To find the closest site for you to attend, please visit the Team Nutrition Technical Assistance page at:   http://doe.sd.gov/oess/cans/nutrition/trainingandassistance.asp

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Does Your School Have Their Passports Ready for Celebrating National School Breakfast Week?

March 5-9 will be the dates to celebrate National School Breakfast Week (NSBW) during March’s National Nutrition month. This year’s NSBW theme will be “A World of School Breakfast”. Sounds exciting doesn’t it! To carry out the theme of NSBW, one doesn’t actually need a passport or plane ticket to travel around the world. All that is needed is a dash of imagination and an ounce of ingenuity to transport you and your students to the furthest ends of the earth. Be sure to check out the following link for exciting ways to travel around the world, http://docs.schoolnutrition.org/meetingsandevents/nsbw2007 Child and Adult Nutrition Services (CANS) encourages each SFA to promote the importance of eating breakfast whether it be at school or at home before the academic day starts. 

A nutrition month/school breakfast week promotion packet has been prepared by CANS and will be mailed to all school food authorities soon. The packet contains information and activity sheets that can be duplicated for classroom use to promote awareness of the benefits of breakfast as well as the Governors School Breakfast Proclamation. The packet also contains information on how a school can amend their agreement to add a breakfast program.

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MyPyramid Corner:  A look at breakfast 

How do you decide what you will serve for breakfast at your agency?  Cost, convenience and popularity probably play a large role as well as whether or not USDA will credit it for a reimbursable meal.  Simply going by whether or not the USDA considers a breakfast item creditable does not tell you whether or not that food item is a healthy choice—it only tells you that you can count it towards the bread and grain group, milk group, meat group or fruit/vegetable group.   Looking at total calories for the item and making sure that the food item fits within the calorie goal for the week are also really important, but they don’t tell you whether or not it is a healthy item because any food can fit as long as other low calorie foods or small portion sizes are offered to offset a higher calorie food.  So how do you know if what you are offering would be considered a healthy item?  The Dietary Guidelines and MyPyramid are great resources to help you. 

If the foods you are serving don’t have added sugar and fat and are low in saturated and trans fat you are on the right track for meeting the Dietary Guidelines.  The MyPyramid is designed so that if everyone aged 2 years and older follows it closely they will get all the vitamins, minerals, fiber and other important nutrients and micronutrients without gaining extra weight.  In order to get all the nutrients that we need from foods without going over our calorie salary for the day, we must choose foods without added fat and sugar and not eat larger portions than what is recommended for each food group for our age, gender and activity level.  If we do that, we will have a few calories to spare to splurge on an extra serving of a favorite food or for foods with added fat and sugar. If we choose foods that have extra fat and/or sugar added to them for breakfast that means we may have used up our discretionary calories for the entire day so we shouldn’t eat any foods with added sugar or fat or have extra helpings of entrees for the rest of the day. 

Are school kids likely to know they should eat a little healthier the rest of the day if they eat a breakfast that has a high percentage of fat and sugar in it?  Probably not. We know that kids are eating too many calories over the course of the entire day or the rate of obesity wouldn’t keep rising.     

Below are some breakfast items that are being served at many schools across the country and to their right are some healthier choices.  The healthiest choices for school breakfast generally are hot and cold cereal with skim or 1% milk.  Try to offer cold cereal that doesn’t have very much added sugar such as Cheerios, Bite Size Shredded Wheat, Corn flakes, Special K, Chex and Crispix.  Take a look at your breakfast menu and see if you can make it healthier by offering more of the foods on the right hand side of the list and less of the foods on the left hand side.   Be sure to refer to the Menu Planner for Healthy School Meals and the grains/bread chart in the Food Buying Guide to make sure the correct portion sizes are being offered to meet school breakfast meal patterns. 

Not so healthy choice Healthier Choice
Donut

Whole grain bagel with nonfat cream cheese, peanut butter or hummus
Croissant

Whole wheat toast with peanut butter or fruit spread
Pop tarts and toaster pastries Whole grain English muffin with peanut butter or fruit spread
Carmel roll Cold cereal without much added sugar
Sweet roll Hot cereal (oatmeal, cream of wheat, cream of rice, 5 grain cereal, Kashi, cornmeal, 7 grain etc)
Pancakes with butter and syrup Whole grain pancakes served with fruit and no butter
Waffles with butter and syrup Whole wheat tortilla with peanut butter and a banana
French toast with butter and syrup

Fruit parfait with low fat yogurt, granola, and fresh fruit
Large muffin

Whole grain specialty yeast bread such as sourdough, pumpernickel or rye.  Sweet breads and muffins are usually very high in fat and sugar and are basically a dessert item.  If you do serve them, use recipes that are low fat with little added sugar.
Fruit pie Fruit smoothie—blend nonfat yogurt with fresh fruit, nonfat milk and ice
Hash browns

Baked potato wedges or cubes with herbs and seasoning
Sausage

Lean turkey sausage or meatless veggie sausage if it has a creditable CN label
Bacon

Canadian bacon or meatless veggie bacon if it has a creditable CN label
Cheese

Nonfat cheese or low fat cheese, low fat cottage cheese, nonfat ricotta cheese, or nonfat yogurt without a lot of added sugar.
Breakfast pizza

½ pita pocket with eggs or egg beaters, Canadian bacon, a small amount of mozzarella cheese and salsa

We won’t win the battle against obesity unless we are willing to change what we eat and schools have the opportunity to set a good example.  Check out the following websites for interesting and informative information about making healthy choices.

It shows how people can follow the recommendations of the MyPyramid on a 2,000 calorie diet.  On the weekends it does have buckwheat pancakes with butter and syrup (on Sunday) and whole wheat French toast with butter and syrup (on Saturday), however, there are no desserts or dessert type snacks in the menu for any other meals for any of the other days.  On other days, the “extra” calories are spent on margarine and jelly for toast or margarine for a dinner roll.  If you look the menu over carefully, you will see they are telling us that we need to change our eating habits as this menu is not typical of most Americans.   Eating more fruits, vegetables, whole grains, and legumes and eating less saturated fat, smaller portion sizes and less sugar is what almost all of us need to do.  It may seem impossible to be able to eat so healthy, but it is possible and the rewards include a lot better chance at living a life without diabetes and heart disease.  The key is to make changes gradually so it isn’t such a shock in the beginning to go without all the less healthy foods you have gotten used to eating.  Small steps can mean switching one menu item at a time so the kids don’t show up and find all their favorite sweet foods gone overnight.  Another way to do small steps is to offer less healthy breakfast foods such as caramel rolls less often—that way they aren’t gone completely, but instead of once or twice a week, perhaps they are now once a month.

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School Lunch Program On-site Monitoring Reviews

Child & Adult Nutrition Services (CANS) recently mailed a numbered policy 52.1 to schools regarding on-site monitoring reviews to be completed by February 1. Some questions have come in on the same topic.

  1. "What does Provision 2 and Provision 3 mean? I'm having trouble with those questions."

    Provision 2 and 3 are special provisions for agencies which are non-pricing (do not charge students for meals) and have been approved to take additional steps to reduce paperwork in the claims and application for free/reduced price meals process. Agencies which are Provision 2 or 3 know who they are due to the approval process. If your agency has not been approved for Provision 2 or 3, you can skip those questions when completing the monitoring.

     

  2. "We have only one site. Do we still have to do the on-site monitoring?"

    No.  The SFA does not have to complete the on-site monitoring. However, on-site monitoring using Attachment 2 as a self-check is strongly recommended.

     

  3. "Does this mean we only have to monitor the after school snack once a year?"

    No. Monitoring of the after school snack must be completed two times per year, following instruction in numbered memo NSLP 36 "Update to the Snacks After School Program". 

     

  4. "Do send the completed form in to the CANS office?"

    No.  Keep the form on file. Inspectors will look at it during the review process.

     

  5. "We had completed the on-site review before the new form came out. Do we have to do it over using the new form?

    No, there is no need to redo the review. You may choose to do the optional portion as that is new.

     

  6. "Where can I find another copy of this form? I have misplaced ours."

    You can access this and other numbered memos from the CANS website at http://doe.sd.gov/oess/cans/nslp/formsdocs.asp.

     

  7. "Who does this review?"

    This review could be completed by the authorized representative or possibly a team as it covers a variety of topics. It is to be looked as a self-check so that if there are areas that have a problem you can correct them on your own instead of doing it incorrectly for several years and end up with a large overclaim on a review. Schools have found items on their own that needed attention including applications that had been approved incorrectly, that eligibility categories had not be revised after the initial carry-over period after school started, identification of a reimbursable meal, and physical facilities that needed attention.

Please contact the CANS office if you have additional questions.

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Monitoring the Written Food Safety Program

Letters have been sent (by way of the Authorized Reps) to School Food Authorities (SFAs) regarding how monitoring of the written food safety program will be done. For those of you who have not yet seen the letter, monitoring will happen in one of two ways. The first way is when your SFA goes through their Coordinated Review Effort (CRE). Specific Standard Operating Procedures (SOPs) will be collected (Handwashing, Personal Hygiene, & Cooking Potentially Hazardous Food) as well as various food safety records (logs) refrigerator/freezer temperature log, food temperatures, and thermometer calibration logs. Inspectors will also review employee training records.

The second way will be during the twice annual kitchen inspection. Inspectors will ask to see three (3) SOPs (Handwashing, Personal Hygiene, & Cooking Potentially Hazardous Food). In addition they will review your refrigerator/freezer temperature log, food temperatures, and thermometer calibration logs. The inspectors will NOT be collecting any of these food safety records. Schools that have points deducted because of missing components in their food safety program will have a chance to improve their score during the next kitchen inspection. Schools may post a written response next to the kitchen inspection in between visits that inform customers of corrections made by the SFA.

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Thermometer Calibration Clarification

A question about how to calibrate digital thermometers needs to be clarified. You have always been encouraged to purchase thermometers that can be calibrated by manually adjusting them. Many of the digital thermometers available for purchase CAN NOT be calibrated in this manner—they are (and are SUPPOSE TO BE!) self calibrating. However, you still need to complete a weekly thermometer calibration log. In order to assure that the digital thermometer is giving you a precise reading you should place the digital thermometer in a glass of ice and cold water and record the temperature reading. If this reading is not at 32º, (±2º) then you should change the battery and see if that rectifies the situation. If changing the battery still does not give you an accurate reading, you will need to replace the thermometer. 

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Employee Training Topics

Are you looking for some employee training topics? The SD Department of Health has a set of one page food safety fact sheets that SFAs can use for employee training. Topics include: thermometer calibration, temperature chart for cooking meat, cooling potentially hazardous foods, date marking, and personal hygiene to mention a few. You can access the facts sheets at this website: http://www.state.sd.us/doh/Protect/FoodService.htm.

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Verification Summary Report 742SD Due

If you have not already submitted the Verification Summary Report 742SD, March 1st is the deadline for school food authorities (SFAs) to submit the report to Child and Adult Nutrition Services (CANS). The 742SD reporting form is the last page of NSLP Memo #51.2. The memo can be located on the CANS website http://doe.sd.gov/oess/cans/nslp/formsdocs.asp

All (SFAs) participating in the National School Lunch Program (NSLP) must report their verification activity and results to the state agency. CANS must report the SFA level data to the federal Food and Nutrition Services (FNS) in March. The data collected enables the state agency and FNS to better understand certification errors and to improve oversight and technical assistance activities. The goal is to ensure that free and reduced-price subsidized meals are provided only to eligible children. 

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Resource Corner: Nutrition Facts Labels

FDA has put together a new training tool to teach people about nutrition fact labels.  It is available at:  http://www.cfsan.fda.gov/label.html.

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Building for the Future with the CACFP

CACFP Basics –

Feeding Infants in the Child and Adult Care Food Program – The Child and Adult Care Food Program (CACFP) reimburses centers and homes for serving nutritious meals to the children or adults in their care. Many different facilities operate the CACFP, all sharing the common goal of bringing nutritious meals and snacks to participants (Child Care Centers, Family Child Care Homes, After-School Care Programs, Shelters, and Adult Day Care Centers). Our CACFP Basics topic this month is feeding infants.

All institutions participating in the CACFP must offer Program meals to all eligible children, including infants, who are enrolled for care in their facilities. CACFP regulations define an enrolled child as “a child whose parent or guardian has submitted to an institution a signed document which indicates that the child is enrolled for care.” If an infant is in care during any meal service period, the facility must offer the infant a meal that complies with the infant meal pattern requirements. 

Obligation to Provide Infant Formula

  • All institutions which are licensed to provide care for infants must offer at least one brand of iron-fortified infant formula.

  • Facilities are encouraged to select an infant formula which satisfies the needs of one or more of the infants under the facility’s care at any given time. 

  • The facility is not required to satisfy the unique formula needs of every infant. 

  • If a family chooses not to have their infant receive the formula brand offered by the facility, it is strongly advised that the institution obtain a signed statement from each family showing that infant formula was offered, that the family chose to decline the formula, and to provide their own formula for their infant. Sample forms to collect this signature can be obtained by contacting the CANS office.

Meal Pattern Requirements (for infants birth through 11 months)

Either breast milk or iron-fortified infant formula or portions of both, must be served for the entire first year. Breast milk fed directly by the infant’s mother during a visit to the facility contributes to a reimbursable meals only when the facility supplies at least one component of the infant’s meal. 

Fruit juice should not be offered to infants until they are 6 months of age and ready to drink from a cup. Feeding fruit juice from a cup will help develop behaviors that may prevent early childhood caries. Fruit juice served as part of the meal pattern for infants 8 through 11 months must be full-strength. 

Solid foods of an appropriate texture and consistency are required only when the infant is developmentally ready to accept them (or at the age of 8 months). The facility should consult with the infant’s parent (or guardian) in making the decision to introduce solid foods. Solid foods should be introduced one at a time on a gradual basis with the intent of ensuring the infant’s health and nutritional well-being. Infant meals must have, at a minimum, each of the food components indicated, in the amount that is appropriate for the infant’s age. Meals may include portions of breast milk and iron-fortified infant formula as long as the total number of ounces meets, or exceeds, the minimum amount required of this food component. Similarly, to meet the component requirements for vegetables and fruit, portions of both may be served.

Meals served to infants ages birth through 11 months must follow the infant meal pattern requirements outlined in the regulations. Foods included in the infant meal must be of a texture and a consistency that are appropriate for the age of the infant being served. The foods must be served during a span of time consistent with the infant’s eating habits. 

If the institution wishes to claim reimbursement for the meals provided to infants, separate production records must be maintained on file for each infant meal (since the meals vary from one child to another). Prototype infant production record forms are available from the CANS office.

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Kids on the Move

Hustle

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

Need:  Favorite music with moderate tempo

Arrange the children in scatter formation.

Do the following movements to music. Repeat each 8-16 times and then do a different movement.

  • Step and toe touch: Step backward stand on one foot. Touch the toe of the opposite foot on the floor. As you step back swing your arms forward and upward, then downward as the toe touches.

  • Walk forward: On each step pull arms forcefully down to waist from a position in front of head with elbows bent.

  • Side swings: Swing arms in a circle in front of body while taking one step sideways (step and close).

  • Jog in place.

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Kids in the Kitchen

Hearty Pasta and Bean Salad

Adapted from 5 A Day Cookbook, as published in Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa;

  • 2 cups raw medium sized shaped pasta

  • 2 cups cooked dried beans or canned beans, e.g. kidney, black, or red beans

  • 1 cup diced zucchini

  • 1 cup chopped green pepper

  • 1 cup chopped tomato

  • 1/3 cup chopped green olives

  • ¼ cup grated parmesan cheese

  • 1 cup plain yogurt

  • ½ tsp. chili powder

  • ½ tsp. ground coriander (optional)

  • ½ tsp. paprika

  • ¼ tsp. dried sage

  • salt and pepper to taste

  1. Cook pasta according to package directions and drain.

  2. Add remaining ingredients and mix gently.

  3. Serve chilled or at room temperature.

10 servings

Snack Idea (1-5 year olds):

  • ¾ cup Hearty Pasta and Bean Salad and 1 bread stick (see March 2006 Nutrition Bulletin)

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Outlook for Fresh Produce/Delivery of All Commodities

Growers throughout the Western growing region will be attempting to limit the impact of the devastating freezing weather they had in January.  Availability of many crops will be extremely limited.  Certain crops (citrus, avocados, strawberries among many others) may show lingering effects that are not easily discernable during initial crop assessment.  This may mean shortages of some product and higher prices.

The following information came from the Kansas City Commodity office: 

There is unfortunate news coming from Americold (this is who transports most of our commodities).  The ice storms that hit the area have left 70,000 customers in the Springfield/Carthage area without power - 300,000 customers in the St. Louis area without power. 

The public dock at Americold Logistics has been without electricity since Sunday, January 14, 2007. The utility company is working hard to restore power, and Americold is working on generators, etc.  However, nothing can ship at this time.   

Scheduled loads for Monday, January 15, 2007 and beyond, have not shipped. Americold has ensured USDA that recipients will be kept abreast on changes in delivery appointments.

Some deliveries of USDA Commodities such as ground beef, peaches and applesauce may also be affected.

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Jump into Good Nutrition at Certification Institute
June 24-29, 2007

Plan to attend Certification Institute in June this year and join other school food service staff from around South Dakota for learning, networking, and fun.  This year we will be offering Tracks 1-4, Track 5 Healthy Schools, Track 6 Management Skills, baking, entry computers and advanced computers.  Prices and registration information will be posted on the CANS website in the first half of February and information will be mailed to agencies by the end of February.  Information will be posted under Training and Technical Assistance on the CANS homepage at http://doe.sd.gov/oess/cans/.  

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Professional Development:
What is in a job related title and how to you get there from here?

Head Cook, Supervisor, Manager, Food Service Director...Certified Dietary Manager, Registered Dietitian, Licensed Nutritionist…Are you looking for professional development to move up in your job and/or to learn more about nutrition?  What does the title really mean anyway and how do you move from where you are into a higher position?  Food Service Director, Food Service Manager, Supervisor and Head Cook are job titles where you work.  They give some indication of what your responsibilities are in the school lunch program.  Different schools will assign different responsibilities to each title and what one person is doing in one school may be the same as what someone else is doing in another school, but they might have a different title.  Sometimes people are able to start at dishwasher and gradually move up to Food Service Director, but in other places, the highest your school may allow you to move up is to Cook and perhaps the business manager is listed as the Food Service Director.

So how does one prepare oneself to move up the ladder?  Well, in addition to doing a good job at what you are currently doing, it is always good to learn new skills that will prepare you to be ready to take on new tasks.  Attending Certification Institute is an excellent way to learn skills and knowledge about nutrition, cooking healthy and attractive meals, food safety, nutrition and learning about the paperwork requirements of the program.  Certification institute is offered every year at the end of June.  It will be held again at Augustana College in Sioux Falls (more information available in another article in this newsletter).  Another great place for professional development is at the annual fall conference of the South Dakota School Nutrition Association.  More information about the School Nutrition Association can be found at http://www.snasd.org/ .  Also, CANS sometimes presents information at regional workshops, at District Association meetings, as well as through the Dakota Digital Network (DDN).

In South Dakota we don’t have many Registered Dietitians in school food service, we only have a few licensed nutritionists and we have some dietary managers.  When we talk about continuing education possibilities and professional development, these are also possibilities for you to consider.  Sometimes it is helpful to have a college degree, be a certified dietary manager, or be licensed as a registered dietitian or nutritionist.  For some of you, those possibilities might seem impossible especially if you have never taken any college classes or if you didn’t finish high school.  They are not out of reach—they are doable, but they would require a commitment of time and there are some costs involved.  College classes can be taken slowly and more and more classes are available online for you to try one class first to see how it goes.   For others in food service who have a college degree either in nutrition or in another subject, you may be thinking it would be nice to go back to school and take the coursework needed to become a registered dietitian or get a master’s degree in nutrition.  This too would still take some time and effort to complete, but again, it is doable and usually can be spread out over time.  And when it is all done, it is a great feeling.

A registered dietitian completes a four-year college degree in dietetics/nutrition and then completes an internship of at least 6 months and then must take an exam to be licensed in South Dakota.  More and more classes are available online and some states even offer internships that can be taken online.   A licensed nutritionist must either have a master’s degree in nutrition or be a registered dietitian and also pass the same exam as registered dietitians take (it is recommended to become an RD in order to pass the test).   For more information about taking college nutrition classes to become a registered dietitian or to get your master’s degree in nutrition, please contact South Dakota State University at (605) 688-5161 and ask them how you would go about doing that and they would be happy to answer any questions you might have. 

A Certified Dietary Manager completes 120 hours of class time or distance education and then completes 150 hours of field experience.  This also might seem intimidating to some of you, but if you think about it, if you attend Certification Institute every year for four years, that adds up to 120 hours of class time—so doing the dietary manager course can be doable for you as well because you do it one step at a time.  First you take 120 hours of class work hours and then you do the field experience.  For more information about becoming a Certified Dietary Manager please visit http://www.dmaonline.org/educ/main.html.

In some states there are no laws about who can call themselves a nutritionist, but in South Dakota you must be a licensed nutritionist to call yourself a nutritionist in the same way that you must be licensed to call yourself a nurse, doctor or physical therapist.  This creates some confusion for the general public, other school staff and for the media who will call people nutritionists that aren’t licensed to dispense nutrition advice.  If this ever happens to you, you can politely correct them and then point out what training you do have whether it is a degree in nutrition or family and consumer science, you are a certified dietary manager, have completed all four years of certification institute or that you have completed SNA’s certificate program or simply give them your job title and point out that you are not a nutritionist.  It is always good to let people know that you have taken training in school nutrition topics and that the training has helped prepare you to serve healthy and attractive meals and promote good nutrition at your school. 

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Resource Corner:  The role of nutrition in learning and behavior

You may have heard the statement that nutrition is academic.  Often school administrators are interested in the link between nutrition and how well students do at school.  A list of scientific articles that support the role of nutrition in children’s ability to learn is available from the Food and Nutrition Center of the National Agricultural Library of the USDA at http://www.nal.usda.gov/fnic/service/learning07.pdf.  An abstract (short summary) of each article is available as well as the title, magazine title, authors, and dates of publication.  Your school, city or university librarian could help you get a copy of the full article if you would like to share it with others at your school, the school wellness committee or the community.  These articles can be used to help make the case for why your school should participate in the school breakfast program and why eating lunch helps students learn.

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Nutrisoda

Ardea Beverage Company called airforce, has released a product called Nutrisoda. (This is not the same as the US Air Force.) The product is a carbonated beverage and has been approved for sale in the schools. That does not mean it can be included in the meal pattern, as some of the advertising seems to indicate. USDA’s action was only an exemption from foods of minimal nutritional value in accordance with Appendix B of Part 210. This exemption does NOT constitute approval or endorsement for service in reimbursable meals. USDA does not issue such approvals. USDA has asked Ardea Beverage to correct the misinformation.  

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Food For Thought

Food for Thought:  Food Quote for February

Source:  University of Nebraska-Lincoln Extension in Lancaster County at http://lancaster.unl.edu

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