Articles in the January 2008 Issue

• A Note from Sandra
• Upcoming Deadlines
• Crediting of Corn Meal and Corn Flour for Grains/Bread Component
• You Are Invited!
• Professional Development
• Cleaning and Sanitizing Food Contact Surfaces
• Choose 2 Move Physical Activity Challenge
• Building for the Future with the CACFP
• Kids in the Kitchen
• Kids on the Move
• New Bronze Level added to HealthierUS School Challenge
• New at the MyPryamid
• MyPyramid Corner
• NEW RESOURCE: School Meals Initiative: Tools for Success
• Production Record Check List
• Little Bits of Wellness Wisdom

At last, a resolution that we can probably keep. There are good reasons to laugh – reducing tension, aiding digestion, releasing endorphins, the effect it has on others, and general overall good feeling. I have read that children laugh over 300 times a day whereas adults laugh only 15 times. This is because children laugh unconditionally while adults do so only if there is a cause. If you have to look for a cause, then by all means, look! I usually only have to look at myself and find a reason to laugh – but if that doesn’t work for you, look for a cartoon, a funny show, children or animals at play, people in general, and find a reason to laugh. Then smile – it will make people wonder what you have been up to!

Another resolution that I hope you have going this year is to learn more about your job. Attending child nutrition institute, chapter meetings, conferences, reading journal articles, reading articles on line, talking to others about the work are all ways that you can learn more about your work and how to stay on top of the challenging world of food service. Just because it worked last year doesn’t mean it does this year! Children’s tastes do change and we need to keep up with that to keep them interested and satisfied.

Best wishes for a successful, prosperous, and laughter-filled 2008.
 

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Upcoming Deadlines

On-Site Monitoring Reviews to be completed by February 1st

All schools and agencies serving National School Lunch meals that have more than one building or site where meals are served are required to complete an On-Site Monitoring worksheet for each serving site by February 1st. The purpose of performing the monitoring worksheet is to ensure the accuracy of meal counts and daily procedures. At the present time on-site monitoring is not a breakfast program requirement but is encouraged as a good business practice.

Authorized Representatives should refer to NSLP Memo number 52.1 for the instructions and worksheet to be used for each serving site visit. The memo contains two attachments. Attachment 1 must be completed annually by February 1st for SFA’s with multiple serving sites. Attachment 2 does not have a mandatory deadline but reviews a combination of food service concerns. The completed attachments should be filed with yearly records and kept on file for the current school year and the next three succeeding years.

NSLP Memo #52.1 can be quickly assessed by clicking on the following link:
http://doe.sd.gov/oess/cans/docs/nummemo/OnsiteMonitoringLunch.doc. 

Verification Summary Report 742SD Due March 1st

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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Crediting of Corn Meal and Corn Flour for Grains/Bread Component

Grain products must be enriched or whole-grain, or made from enriched or whole-grain meal and/or flour to be credited as a grains/breads component for Food-Based Menu Planning approaches for all Child Nutrition Programs. This includes school, child & adult care, and summer programs. Bran and germ are credited the same as enriched or whole-grain meal or flour.

The U.S. Food and Drug Administration recently published a draft guidance indicating that “Degerminated and bolted cornmeals should not be considered whole grain products because germ or bran has been removed during processing. Because the rest of the meal [flour] standards allow removal of some of the hull, these also should not be considered whole grain products.” This clarification by FDA of the standards of identify for “corn meal” and “corn flour” indicates that these products should no longer be considered as whole grains for the Child Nutrition Programs.

Therefore, beginning July 1, 2008, to be credited toward meeting meal pattern requirements, corn must be labeled as…

1. “whole corn” (or other “whole” corn designations, such as whole grain corn, whole ground corn, whole corn meal, whole corn flour, etc., or
2. “enriched” corn (or other “enriched” corn designations, such as enriched yellow corn meal, enriched corn flour, enriched corn grits, etc.

Click here to read the entire memo NSLP 110, CACFP 103, CACFPDCH 94 and SFSP 45.

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YOU’RE INVITED!!!!

The CANS website: www.doe.sd.gov/oess/cans  will be updated over the next few months with Certification Institute information. Registration begins in February. Information will be sent to schools in February. As in the past, you will be able to register online or on paper.

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Professional Development

Mark your Calendars for 2008 DDN sessions

Mark your calendars for upcoming Dakota Digital Network (DDN) broadcasts from Child and Adult Nutrition Services in partnership with South Dakota State University (SDSU). The sessions are part of the new Team Nutrition grant. Four sessions will be offered with one session per month from January through April.

Sessions will be held on the following dates and broadcast from 2-4 pm Central time and 1-3 Mountain time. The target audience is child nutrition program staff, school wellness committee members, teachers, administrators, school board members, parents and other agency staff wanting to know more about these topics. Others, such as SDSU Cooperative Extension, master gardeners, health care professionals, and community members may attend as space permits.
 

The following sites will broadcast the DDN sessions:

More information about the sessions will be posted on the SD Team Nutrition website http://doe.sd.gov/oess/cans/nutrition/trainingandassistance.asp.

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Cleaning and Sanitizing Food Contact Surfaces

This month’s employee training information is on cleaning and sanitizing food contact surfaces. What’s the difference between cleaning and sanitizing? Cleaning is when you remove food particles or other types of soils from a surface such as a plate or a countertop. Sanitizing is the process of reducing the amount of microorganisms on a surface to a safe level…it is impossible to kill all the microorganisms in the sanitizing process. Sterilization removes or kills all microorganisms and it is only possible by using an autoclave or baking an item at a high temperature for a certain length of time. In a typical foodservice operation you clean and sanitize.

Cleaning is accomplished by using a detergent or a degreaser. Visible food particles or hard to remove soils are removed this way. Once you have cleaned an item, you must rinse it off and then sanitize it. Cleaning and sanitizing is a three step process: wash, rinse, and sanitize. 

A number of different methods of sanitizing are approved. Most commonly used sanitizers include chlorine, iodine, & quaternary ammonium compounds (quats). Use the sanitizer which best suits your needs. Depending on the sanitizer you choose, you will need to test the concentration of your product. The back label of the sanitizer you choose will tell you how many parts per million (ppm) is necessary to mix with water to get the correct concentration. Remember: scented or oxygen bleaches are not acceptable sanitizers for food contact surfaces. Household bleaches are acceptable only if the labels indicated they are EPA registered. Below is an example of a test kit you should use to verify that you have the correct concentration of water and sanitizer.

MORE is NOT better…mixing too much sanitizer into water can actually act as a chemical contaminant. It is important that you follow the manufacturer’s label. You can also find information on types of sanitizers and suggested concentration levels in the SD Food Code Book. Code 44:02:07:56. Manual cleaning and sanitizing requirements. You can access a copy of the SD Food Code Book at this link. http://legis.state.sd.us/rules/DisplayRule.aspx?Rule=44:02:07

If you have taken the ServSafe course and have your ServSafe book, information on cleaning and sanitizing can be found in the unit titled: Sanitary Facilities and Pest Management.

Make sure that you have your Cleaning & Sanitizing Food Contact Surfaces as part of your written food safety program. A link to that SOP can be found at http://sop.nfsmi.org/HACCPBasedSOPs.php

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Choose 2 Move Physical Activity Challenge

Start 2008 off right by participating in the Choose 2 Move Healthy Challenge offered by the Department of Health. Participants can choose to do either moderate-intensity physical activity or vigorous-intensity physical activity in the challenge that runs January 15th – February 15th. Sign-up begins now.

Choose 2 Move participants will receive a Healthy SD reflective arm-band to help to be seen when exercising outdoors. A personal activity log and goal sheet is also provided to help track your progress. Ten randomly selected participants will receive a prize at the end of the challenge.

For more information and to sign-up, go to www.healthysd.gov. 

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Building for the Future with the CACFP

CACFP Basics –

Developing positive attitudes toward food 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 developing positive attitudes towards food. 

Developing Positive Attitudes toward Food – from Food and Nutrition Bulletin, Maryland Department of Education

We probably all wish at some time that we had the same power to influence children's food choices that food companies seem to have in television advertising directed to the child audiences.

Personnel in group feeding settings with children may be doing better than they think at influencing children's attitudes about food. Children are very good at picking up unspoken clues from the adults around them. Their attitudes toward food are formed by what they see around them. Children are great imitators.

You are sending some nonverbal messages every day to help children develop positive attitudes toward food when you do some of the following:

Eat and enjoy the same foods the children are served. Children really notice if the grownups choose to eat different foods, or if they have negative feelings about the regular menu.

Give a warm and welcoming smile to each child who comes to your dining area. A pleasant eating environment creates positive feelings about the food served there. We can't control all of the environmental factors, but we can make eaters feel comfortable.

Demonstrate that foods that are "good for us" actually taste good. We do this when our balanced, nutritious meals and snacks are well prepared and look appealing. It's a myth that foods either taste good OR are good for us.

Provide a mix of familiar and new foods. Just like the rest of our lives, most of us feel happiest with a combination of foods we know and like and occasional surprise to keep things from getting boring.

Respect each child's right to decide what and how much he or she will eat. Food times should be enjoyable, and pressuring a child only drives him into rebellion or sullen submission. If good food is offered, most of the child's decisions will be okay and he or she will have a more positive attitude about the food and about self.

The best attitude that anyone can have is a belief that food times are fun times, that there is an infinite variety of food colors, flavors and textures that are tasty and enjoyable, socializing over food is pleasant and food choices do affect the way one looks and feels. Although parents, friends and advertising media expose children to other messages, out-of-home nonverbal messages can play an important role in improving attitudes toward food.

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Kids in the Kitchen –

GRAHAM CRACKER FACE-UPS - from *Kids' Team! Curriculum Cards,* University of Nebraska Lincoln, Cooperative Extension

• 1 graham cracker

• 1 tablespoon peanut butter\

• Add-ons: 1/4 banana, sliced; 2 tablespoons applesauce, 2
  tablespoons crushed pineapple

• Sprinkle-ons: 1 teaspoon each of raisins, sunflower seeds, crisp rice cereal, granola, coconut

Break each graham cracker into two squares. Using a table knife spread each square with peanut butter. Select one of the add-ons to spread on top of cracker. Sprinkle one or more of the sprinkle-ons on top.

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Kids on the Move –

 Nature Walk

On a nice winter day, take a walk through nature to see the different types of footprints you can find in the snow. See if the children can determine what animals might have left their prints.

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New Bronze Level added to HealthierUS School Challenge

On October 1, 2007, a new Bronze level of recognition was added to the HealthierUS School Challenge. There are now three levels of recognition:  Gold, Silver, and Bronze. The criteria for the Bronze level are the same as the Silver Criteria, with one exception –percent average daily participation (ADP). For Bronze recognition, the school must have an ADP of 62% of enrollment.

HealthierUS School Challenge criteria, guidance, and the application process can be found at http://teamnutrition.usda.gov/HealthierUS/index.html.

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New at the MyPryamid

Podcasts and PSAs

The Ad Council in partnership with USDA and the MyPyramid has put together pubic service announcements promoting nutrition and physical activity. You can view them at http://www.adcouncil.org/default.aspx?id=475.

The MyPyramid has added a new feature—Podcasts. The first podcast is on the topic of New Year’s Resolutions and how small changes make a difference. The Podcasts are in the upper right hand corner of the MyPyramid homepage. www.mypyramid.gov.

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MyPyramid Corner

New Year’s Resolutions and Small Steps for Success

Most of our new year’s resolutions don’t last because we want things to change overnight. We decide that we will lose 30 pounds in the next 6 months, or that we will only eat salad for lunch, or that we won’t eat any desserts, or that we will get up every morning at 5:30 and go jogging. You name the resolution—someone has made it.

We dream bigger than we are actually ready to do—and when push comes to shove and something tempting comes along or we are hungry, our will power vanishes.

Research has shown that a gradual approach to losing weight and increasing activity is the most successful way to lose weight and keep it off for long term (not just gain it back after a few months as often happens when people go on a strict diet).

Small changes mean that you don’t have to give up everything you like or do the new behavior every day. If you miss a day, or week, or even a month, there is no need to despair, just begin again with small changes. Eating more fruits and vegetables, eating smaller portions, cutting back on fat, drinking less sweetened beverages, and exercising more all help people lose weight and keep it off.

Examples of small changes that can help people gradually lose weight include:

• Take the stairs instead of taking the elevator.

• Use smaller plates for meals

• Bring fruit and/or vegetables to work

• Only use a very small amount of butter or sour cream on baked potatoes

• Ask friends go to on a walk or hike with you while you visit.

• Buy a bottle of water at the movie theater instead of pop.

• At restaurants cut steaks and other large pieces of meat into 2-3 ounce pieces and take the rest home or share a steak among several of you.

• If you order pizza, leave off the meat and put on lots of veggies.

• Make your home a chip free zone (only eat chips at restaurants for an occasional treat).

• Eat more fruits and vegetables with your meals and for snacks

• Don’t eat when bored, irritated, angry, sad, or stressed. Find other things you enjoy to do such as reading a good book, calling a friend, going for a walk, or doing a crossword puzzle.

For more information please visit www.mypyramid.gov.

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NEW RESOURCE: School Meals Initiative: Tools for Success

Food Service Directors were recently mailed a new resource SMI Tools for Success. This is in the form of a CD-ROM containing the electronic files of three Team Nutrition documents: The Road to SMI Success, SMI Frequently Asked Questions, and Nutrient Analysis Protocols. The Road to SMI Success is guidance for school food service on menu planning and daily practices for healthy menus. The Nutrient Analysis Protocols is guidance on how to analyze menus when using USDA approved nutrient analysis software. SMI Frequently Asked Questions may help answer or clarify questions you may have regarding menu planning and using menu analysis software. Be sure to print off copies and put in a three-ring binder for easy reference.

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Production Record List

(National School Lunch and Breakfast Program)

Do your production records contain all the necessary information? Answer the following questions to see how you are doing.

√	Are you using the production record with correct grade groups for your menu planning option? That is, Traditional using grade groups K-3 & 4-12; Enhanced using grade groups K-6 & 7-12; Nutrient Standard using grade groups K-6 & 7-12.
√	Is the menu and serving size recorded in the menu box by grade group?
√	Is the school district name, site name, and date (including the year) on each production record?
√	Is a production record available for each day meals and/or snacks are claimed for reimbursement?
√	Are actual numbers served listed by grade group for meals and snacks claimed?
√	Are serving sizes and guesstimated number of planned servings for each food item recorded for each grade group?
√	If seconds can be purchased (including milk), are these items recorded in the adult/a la carte column?
√	Are the serving sizes and guesstimated number of planned servings recorded for adults and/or a la carte items?
√	Is the total number of planned servings recorded?
√	Do menus contain foods contributing to all required meal and snack components and are these foods identified under the “Food Item” column?
√	Are quantities of all foods contributing to meal pattern requirements listed under the “Total Quantity Planned” column?
√	Do total quantities planned reflect the serving sizes and number of planned servings indicated?
√	Is a daily food bar offered? If yes, are the food bar items documented on a daily food bar form showing actual quantities used of each item on the food bar each day? Are the guesstimated number of planned servings by grade group and adults indicated on the food bar form? Have you checked the box indicating if the food bar is before or after the point of service?
√	If no daily food bar is offered, are condiments such as salad dressings, ketchup, mustard, margarine, etc. recorded under the “Food Item” column along with the guesstimated number of planned servings by grade group as well as quantities set out & leftover?

All food items served each day must be recorded on the production record including milk and bread. Sometimes these may unintentionally omitted as they are available every day in the same quantities. This information needs to be documented to show that your meals met meal pattern and minimum quantity requirements. The production record is your planning tool for documenting reimbursable meals served in order to receive reimbursement dollars. Make sure your production records contain all required information. Incomplete production records which do not show all food items contributing to the meal pattern requirements and quantities prepared could result in overclaims being assessed.

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Little Bits of Wellness Wisdom

√    Don’t go longer than four hours without eating. Regular meals with bread, tortillas and other grains keep you energized and help prevent overeating.

√    Don’t desert desserts! Indulge in small desserts or split a dessert with a friend. Life’s about enjoyment and you don’t have to deprive yourself – just be sensible.

√    Get your fiber for reasons other than what you think! Fiber does more than keep your digestive tract running smoothly. Research shows that foods containing fiber can lower blood cholesterol, improve blood sugar levels and may protect against cancer.

√    Sneak “working out” into your everyday lifestyle. Simply changing a few habits can increase your physical activity. For example, take walks with your children or friends.

√    Take the stairs.

Source: Life’s Little Book of Wellness, SD Wheat Commission

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