Articles in this issue:




A Note from Sandra



We have lost a very strong advocate for nutrition programs around the world. While George McGovern lost the battle to be president, he took his skills and knowledge, and passionately applied it to a battle that we all can work to win. Carry on the work!

School food service personnel continue to incorporate foods and tweak the lunch menus to make sure they comply with the requirements. It is time to be thinking about upcoming changes to the breakfast program, too. Check out the article in this bulletin; start now to plan for the changes and how you can take them step-by-step for the rest of this year.

Additional proposed regulations for schools are still expected, but we have not received word on when those will be published. We will provide them to you as soon as we have them.

Child & Adult Care Food Program is also anticipating regulation changes for the meal pattern. As with schools, we will provide the information as soon as we have it.

The CANS office has contracted with six individuals to assist with certification of menus and continued education. We also conducted a survey to find out the education needs. We will continue to provide the appropriate information on the changes and how to complete information for certification requirements as requested.

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.” ~ Maria Robinson

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What Do I Need To Do To Get My Menus Certified And Start Earning The Extra 6 Cents?


1. Must I comply with the new meal pattern requirements?
USDA expects compliance with the meal pattern requirements and nutrient standards. There is no opting out by foregoing the six-cent increase. The requirement is that schools that do not have their menus certified this year will have an onsite review in the 2013-14 school year, which will include a complete nutrient analysis for both lunch and the new breakfast meal pattern.

2. Must all schools in the district have their menus certified?
Yes. All schools within the SFA must be in compliance with the new meal pattern requirements for the SFA to be certified for the 6 cents per lunch reimbursement. If the SFA participates in the School Breakfast Program, the schools must also be in compliance with the breakfast requirements in effect at the time of certification. If you are using last year’s breakfast meal pattern you will be certified under those guidelines. If you have requested early implementation of the new meal pattern for breakfast, you will be certified under those requirements.

3. What week of menus do I submit for certification?
One week of menus for lunch and for breakfast, if applicable, must be submitted for certification. Any week’s menu October 1, 2012 or later may be submitted. Include all foods served before and after the point of serving during lunch and/or breakfast, except for a la carte items. All documentation must reflect current SFA practices, i.e., meal service in the calendar month the certification materials are submitted or in the month preceding the calendar month of submission. For example, in December an SFA can submit a request for certification with documentation of December or November meal service. Documentation for October meals served would not be considered current in this case. Remember that the materials provided are a snapshot of meal service activity and are considered representative of the on-going meal service.

4. When do I submit my menus for certification?
It is the SFA’s choice of when to apply. There is no deadline for getting certified although we strongly encourage you to get your menus certified before April/May of this school year to allow enough time to complete the certification process and to allow for a potential validation review. SFA’s that do not get certified this school year will have a full review next year.

5. When will I start earning the extra 6 cents?
The extra 6 cents will start in the month for which menus were submitted and certified. If one week of October menus are submitted in October or November and certified within 60 days you will receive the extra six-cent reimbursement for October and forward. If one week of February menus are submitted in February or March and certified within 60 days, the extra 6 cent reimbursement would be effective the beginning of February.

6. What do I need to do to submit for menu certification?
• Submit documents electronically (see #8).
• Submit a calendar week of menus for lunch and for breakfast for all schools in your SFA (School Food Authority aka school district) identifying all components served as part of the reimbursable meal. Be specific, fruit should be recorded as the type such as frozen strawberries, canned peaches, fresh grapes. Only those schools serving breakfast will need to submit the breakfast certification. Certification of menus is dependent on the rules in place for both breakfast and lunch at the time of certification. We strongly recommend implementing last year’s breakfast meal pattern for menu certification. Contact CANS if you are implementing the new breakfast meal pattern this year.
• Complete and submit the USDA menu worksheet for each grade group you are using for lunch. Do not delete any of the worksheet tabs to ensure links operate correctly for results.
• Complete and submit the USDA menu worksheet for K-12 breakfast.
• Submit a signed copy of the attestation statement.
• Complete and submit the USDA simplified nutrient assessment tool at the end of the USDA menu certification worksheet for each grade group you are using for lunch OR
• Complete and submit a menu analysis using a USDA approved nutrient analysis software program for the week of menus for each grade group you are using for lunch.
• Insert the school district name at the top of the all meals tab.
• Write in the SFA Notes tab of the certification worksheet the date of your week of menus, which sites and grade groups the menus are for, who to contact in case of questions with phone number & email along with any other information that you want us to know about the menus you submitted.
• Review the worksheets critically and thoroughly. DO NOT submit the worksheets if any boxes are red and say “no” in them. Only submit worksheets with all green “yes” boxes.

7. Who should I call if I need help with my menus or completing the certification tools?
Call the CANS office at (605) 773-3413 to request technical assistance. One of the staff or one of the contractors will provide assistance. While there are not funds to travel to each school to provide one-on-one training and assistance, we can assist over the phone and through email.

8. How and where do I send my menus to be certified?
All certification documents must be sent electronically via email to doe.cansmenus@state.sd.us or by thumb drive to Child & Adult Nutrition Services, 800 Governors Drive, Pierre, SD 57501. Be sure to record your school district name in the subject line. Please do not send copies of the USDA certification worksheets, menu production records, recipes, and/or labels. If further information is needed for clarification, you will be contacted by one of our certifiers.

9. Will I be notified when my menus are certified?
• Once CANS has received your documents for certification, you will receive a confirmation notice via email within one week. If you do not receive notification, please contact the CANS office.
• All submitted information will be reviewed to ensure that all required documents for certification are present and complete. Applications will not be considered until complete documentation is provided.
• Information will be forwarded to a certifier. You will be contacted if further information is needed.
• You will be notified within 60 days from when complete information was submitted for certification. The 60 day timeframe begins when the SFA first submits a complete package of certification documentation.

10. Will my menus be checked after they have been certified?
A process to validate menus will include an onsite review for at least 25% of schools approved for the certification. These replace CRE reviews for the ’12-13 school year. Any school with certified menus is eligible for a validation review. Validation is not required prior to payment of the six cents.

11. Where can I find the USDA menu certification worksheets?
Check out Memo 34-2012 on USDA’s School Policy Memos at http://www.fns.usda.gov/cnd/governance/policy.htm OR the School Day Just Got Healthier at http://www.fns.usda.gov/cnd/healthierschoolday/6cents_tools.htm for more information and webcasts on completing the menu certification worksheets. Choose the usual number of days your agency claims meals and then the grade groups you are using. Scroll down to the bottom to view webcasts on how to complete the certification worksheet.

12. Will CANS provide any training on how to complete the USDA certification worksheets?
CANS staff and contractors will provide a series of workshops on the new lunch meal pattern and completing the USDA menu certification worksheets beginning in November. If you are interested in hosting a training session in your area or need technical assistance, please contact the CANS office at (605) 773-3413.



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Can 100% fruit and vegetable juice blends contribute to the reimbursable meal?


Yes. If the first ingredient in the 100% juice blend is fruit juice, then the 100% juice blend can contribute to the fruit requirement. If the first ingredient is a vegetable juice, then the 100% juice blend can contribute to the “other” or the “additional” vegetable requirement, depending on the needs of the menu planner.

Questions have come in specifically on the wango mango and dragon punch 100% juices from Ardmore Farms. The ingredient statement has water listed first. According to guidance from USDA as long as 100% juice is listed on the carton it can be credited as 100% juice. USDA considers this a vegetable/fruit blend and therefore since sweet potato is the first vegetable listed after the water, it must be considered in the other/additional vegetable subgroup.

Check out USDA memo SP10-2012 revised 10/3/2012 for additional guidance.

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Plan now for upcoming Breakfast Program Changes


Changes to the School Breakfast Program (SBP) are also coming. While we have been concentrating on getting the National School Lunch Programs (NSLP) to meet requirements, the fact remains that the SBP changes are on the horizon. Start now to take small steps so you and the students are prepared for changes that will come starting with 13-14 and over the next few years.

Some of the steps you have taken for lunch will carry over to breakfast.

Suggestions for what you can do this year are included. They do not all have to happen at once. It is recommended that you look at one per month and begin to implement the needed changes. You will want to look for those that will affect your procurement so you can plan your bids in a timely manner. Work with vendors to be sure they understand your needs.

Milk – check if off the list since that change already took place in the summer of 2012. The milk must be fat-free (unflavored/flavored) or 1% low fat (unflavored).

What can I do this year?
• If you currently meet the requirement, press the “easy button”.
• If not, make the change so you are in compliance.

Grains – as with school lunch now, effective July 1, 2013 (2013-14 school year) at least half of the grains offered must be whole-grain rich. Effective July 1, 2014 (2014-15 school year) all grains offered must be whole-grain rich in both breakfast and lunch.

What can I do this year?
• Look at the cereals, breads, and anything else you offer at breakfast that would be considered a grain. Is it whole grain rich? If not, plan so that you use up items that are not whole grain rich to avoid an over-abundance of other product.
• Try different whole-grain rich products from vendors to see what your students like.
• As you plan your bids and purchasing for the 2013-14 school, make sure at least half the items are whole-grain rich.

In the new meal pattern, there are daily minimums and weekly ranges, the same process as in school lunch. The daily minimum for grains is 1-ounce equivalent for all grade groups. The weekly maximum for a 5-day school is 7-10 for grades K-5, 8-10 for grades 6-8 and 9-10 for grades 9-12.

What can I do this year?
• Review the number of grains you offer weekly. If it is excessive, start to cut back this year. If it is low, make plans to increase the quantities.

Meat/Meat Alternate
In the current breakfast meal pattern, you may serve either grains or meat/meat alternates. In the new meal pattern, you may still use meat/meat alternate, but it must come after the daily grain requirements are met. Schools must offer a 1-oz equivalent minimum each day. The ranges referred to in the prior paragraph show that the grains per week are more than 1 oz; therefore, you could serve meat/meat alternates to fill in the remainder of the requirement. There are still times when you can serve one-ounce bread and one-ounce meat.

What can I do this year?
• Assess the frequency of meat/alternates you currently use at breakfast. If it would take you over the requirements, start to reduce it this year.
• Look at the quantities on hand and plan usage rate and purchasing to avoid having too much carried over.
• Revise the purchases/bids for next year’s product, if needed, so you are able to use the quantities you receive.

Fruit
No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100% full-strength.

You may substitute vegetables for fruit at breakfast; however, the first two cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or “Other vegetables”. Note that starchy group is not in the list of “first two cups per week” allowed substitution. There is no change for 2013-14 in the fruit component for quantities offered. There are no subgroups for fruits in either breakfast or lunch.

What can I do this year?
• Assess how often you use juice. Begin to reduce that, if necessary, to meet the limits of no more than half of the fruit offered as juice.
• Assess your orders and change, as needed, to be sure the juice will be 100% juice.
• Assess how often and what vegetables (including potatoes) are used at breakfast. Determine if you plan to use them in place of fruit in the 2013-14 school year and ensure that the offerings meet requirements.
• Plan your purchases for the rest of this year to avoid excessive quantities to carry over.
• Plan purchases/bids for next year to have the right kinds of fruits/vegetables available.

The daily serving size change for fruit comes in 2014-15. The requirement at that time will be that students are offered 1 cup per day and have at least ˝-cup fruit or vegetable for a reimbursable meal.

Dietary Specifications

Calories
The traditional and enhanced breakfast menu plans have a minimum calorie level for all grades K-12. The new breakfast menu plan uses the same grade groups as lunch.
The calorie requirements ranges are:
350-500 (grades K-5)
400-550 (grades 6-8)
450-600 (grades 9-12)

What can I do this year?
• Look at the labels of what you serve. If there are high-calorie products, start to limit the number of times those are offered.
• Complete a basic assessment to determine if the calories are excessive and adjust the menus as needed.

Saturated Fat
This is no change for the new plan from the current plan and is the same as lunch – less than 10% of the calories can be from saturated fat.

What can I do this year?
• Keep reading labels to ensure you are in compliance.

Trans Fat
There was no limitation on Trans fat in the past. The new specification for breakfast will be the same as lunch – there must be zero grams per serving.

What can I do this year?
• Read labels to look for products on hand that contain Trans fat. Use up products that have Trans fat in them.
• Stop ordering food with Trans fat as soon as you can. It is not good for us now, either.
• Read labels to be sure products that you order/bid are zero grams per serving.

Offer vs. Serve
There will be no change to offer vs. serve in the breakfast program until 2014-15, at which time each meal must contain at least ˝-cup fruit or vegetable.

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George McGovern’s Legacy

From Food Research and Action Center (FRAC, Oct. 22, 2012)

George McGovern’s death is a cause of great sadness, but his life and accomplishments are a cause for celebration as well as a reminder of much that is great about America.

Among his greatest accomplishments were his Herculean efforts to end hunger in the U.S. and around the world. Today’s food stamp, WIC, school lunch and breakfast programs, McGovern-Dole International School Nutrition Program, and others owe their reach, strength, and integrity to George McGovern’s vision, dedication, political skill and perseverance.

As George McGovern knew and taught us, the fight against hunger was not just about eradicating the moral blight of unnecessary suffering. It was also about helping people to fulfill their potential – to learn, to grow, to be healthy. Tens of millions of children and adults in the U.S. and around the world live much better lives today because they have benefitted over the years from the efforts that George McGovern championed beginning nearly 50 years ago. His impact on the world has been and will continue to be profound.


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Have Fun with the Fresh Fruit and Vegetable Program

Provide a flavorful education program! While serving fruits and vegetables, take a moment to discuss fun facts and information. Visit the SD Harvest of the Month site page, which features presentations on specific fruit and vegetables, talking points, handouts, and more! The information is free, and useful to anyone on the Fresh Fruit and Vegetable Program, or if you just want to provide a more in depth health curriculum. Click here to access the page.


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Verification Process Deadlines

Nov. 15, 2012 is the deadline to complete the annual verification process. Verification packets will not be mailed. Refer to the numbered memo NSLP 51.4 for specific instructions and the Summary Report from 742SD. The 742SD report is due in the CANS office no later than Dec. 15, 2012.

Oct. 1 – Count applications approved for free and reduced meals. Applications that are in “carry-over” status on October 1 are not included in this count.
Oct. 31 – Count students approved for free and reduced meals. Students that are in “carry-over” status on October 31 are not included in this count.

Remember direct certification students will go in to 4.1A of the 742SD report.

Nov. 15 – Deadline to complete all verification activities.
Dec. 15 – Deadline to complete reporting of Verification results and submit Verification Summary Report 742SD to the CANS office by mail, fax to (605) 773-6846 or email to shar.venjohn@state.sd.us.

Verification guidance memo # 51.4 and form 742SD are posted on the CANS NSLP webpage either under numbered memos or under the “Documents” tab Verification Guidance Memo & Summary Report.

If you have questions about the October Survey or Verification call the CANS office at (605) 773-3413 and ask for assistance.

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Free and Reduced Price Eligibility Questions

Questions on eligibility for free and reduced price meal benefits come in on a regular basis. Two that have come in several times lately deal with migrant students and transferring eligibility status. Our first source for answers is the Eligibility Guidance for School Meals manual.

Migrant Student Eligibility

In the past, information on children who were believed to be migrant or from migrant families was sent in to the Department of Education’s Migrant Program and the school gave the students temporary eligibility for free meals.

Use of temporary eligibility has been removed. The question remained about eligibility for students “in process” for migrant status. The Eligibility Guidance for School Meals manual has the following information:

DETERMINATION FOR OTHER SOURCE CATEGORICALLY ELIGIBLE CHILDREN
Local Education Agency (LEA) officials must document eligibility under these circumstances through the appropriate officials as discussed in Part 5 of this manual. Further, if an LEA official has knowledge that a child may be Other Source Categorically Eligible (other than foster children; see section on foster children) and an application was not submitted, that official may apply on that child’s behalf and then must confirm their status through appropriate officials. Applying on a child’s behalf is important when there may be a delay in documenting whether a child meets the definition of homeless, migrant or runaway. If a child’s status is not confirmed, the benefits must be terminated.

In summary, while the “temporary eligibility” option was removed, a similar process should be used.

When the school sends information to the Migrant Program for certification as a migrant student, someone at school needs to complete an application for free/reduced price meals on behalf of the child.
The school’s meal eligibility certifier should make a determination of free.
Once the Migrant Program makes the status determination and provides that information to the school,
If the migrant status is denied, the benefits change to paid. The family can apply for free or reduced price meals through other methods, such as income-based application.
If the migrant status is approved, the benefits remain as free and school maintains the free eligibility documentation based on categorical eligibility as a migrant student. The prior application on behalf of the child also needs to be retained.

Transferring Eligibility for Meal Benefits

If a student transfers from one school to another, does the meal eligibility status transfer, also?

The Eligibility Guidance for School Meals manual has the following information:

N. TRANSFERRING ELIGIBILITY

If a child transfers to another school in the same LEA in the same school year, his/her eligibility must be transferred.

When a student transfers to another school district, the new LEA may accept the eligibility determination from the student’s former LEA without incurring liability for the accuracy of the initial determination.

When a copy of an application is provided, the accepting LEA should review the application for arithmetic errors and compare the income and household size to the applicable IEGs to assure that the correct level of benefits was assigned.

If the accepting LEA determines that an arithmetic error occurred, the accepting LEA must notify the household that it must file an application in the new LEA in order to receive benefits.

Also the accepting LEA must make changes that occur as a result of any verification activities or review findings conducted by that LEA.

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Positive Information about the New Meal Pattern

There are many resources to help carry a positive message about the new meal pattern changes. Brochures to help explain the changes are available on the Child & Adult Nutrition Services webpage in the lower right-hand side.
Click here to download an order form for brochures.

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Two School Districts Receive the HealthierUS School Challenge Bronze Award

Congratulations to Food service Directors Shelly Anderson, Big Stone City and Stacie Lee, Cheyenne River BIA School District. Cheyenne River is the first Indian reservation school in South Dakota to receive the HealthierUS School Challenge (HUSSC) award.

These schools are among over 4000 winners nationwide. Each elementary school will receive $500, along with a plaque and banner to display, and are listed on the Team Nutrition website.

The HealthierUS School Challenge (HUSSC) is a national certification initiative available to schools participating in the National School Lunch Program. USDA instituted it to acknowledge schools that create healthier school environments through promotion of good nutrition and physical activity. The four levels of monetary awards are: Bronze ($500); Silver ($1,000); Gold ($1,500); and Gold of Distinction ($2,000).

Each school who qualifies will receive the monetary award depending on the level for which they applied. For example, if you have 4 elementary schools who met the criteria for the Bronze level, then $2000.00 will go into the school food service account for those schools.

Check out the new HUSSC criteria and application information on the USDA Team Nutrition website at www.teamnutrition.usda.gov/healthierUS/index.html.

Let us know how we can assist you and if we can list you as a school ready to take the challenge! Contact Mary Kirk at (605) 773-4718.

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USDA FOODS

• Place your order prior to NOON CDT on “the cutoff date”, for assured delivery.
• The first week of delivery can be checked on your USDA Foods/Commodity Delivery Schedule (sent in August)


Food Distribution has had a few minor changes.
1. Date of distribution of the “order blank” letter – Last week of the month.
2. Order cutoff time – NOON Central Daylight Time (CDT)
3. Email – pam.mccown@state.sd.us with your order. Faxes continue to occasionally be lost in transmission
4. New Software – Is web based and will be implemented following State Office “User Acceptance Testing” (currently in the process)
5. Trainings - mandatory for the person ordering your schools USDA Commodity Foods

The new software will be a web based program that will allow schools to see more information about their entitlement, orders, and access specific fact sheets as they are ordering products.

** Software Update** our office is working on User Acceptance Testing of the new software.
• Time Requirements: trainings will start with a 3 or 4 hour course (dependent on your computer skills)
• Who: trainings are directed toward the person doing the ordering and the person who approves your orders.
• Where: trainings will be within your region; you will be sent a survey, at the minimum of 1 week prior, to choose where you would like to attend.
• Dates: will be determined once Pam and I are finished with testing the data, website and create training materials.
• Class Size: will be limited to 20 students.

Current policies and procedures for Food Distribution will be changing and you will want to watch your email for notifications. We will be notifying schools of trainings and system updates via email. If you are not the person who will be ordering or entering orders for your school please share notifications with that contact or notify our office who should be receiving this email notice.

We are planning to have ten to fifteen area training sessions available for schools to attend throughout South Dakota. A survey will be sent to determine times and locations. ** Please watch your email! **

• Place your order prior to NOON CDT on “the cutoff date”, for assured delivery.
• The first week of delivery can be checked on your USDA Foods/Commodity Delivery Schedule (sent in August)


As always, if you have questions, feel free to contact our office at (605) 773-3413.

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Professional Development

November Conference Calls
Summer Meals Matter - Last Summer’s Lessons & Strategies for the Upcoming Summer (Conference Call)
Thursday, November 1, at 1:00 pm EST
Register here...
While next year’s Summer Food Service Program may seem months away, now is the time to evaluate last summer’s successes and brainstorm ideas for further expansion during the upcoming summer. While children in your communities are enjoying school meals, it is essential to start planning how they can receive nutritious meals and snacks over the summer months. Join us as we begin the next series of our Summer Meals Matter calls by sharing ideas with you on how you can further develop the outreach strategies and programming ideas that proved effective last year, while beginning to plan for new and innovative strategies that will help increase your participation and maintain the momentum of your program throughout Summer 2013.

Breakfast Matters - Grants for Breakfast in the Classroom (Conference Call)
Thursday, November 8 at 3 pm E.T.
Register here...
What are the resources available for grants to support implementation of breakfast in the classroom? Learn about resources and tips for success for securing grant funding to implement breakfast in the classroom in your school. Hear from grantors and successful grantees on winning strategies to secure funding and grow your participation in the School Breakfast Program.

Afterschool Meals Matter - Simplify Paperwork and Administrative Requirements (Conference Call)
Wednesday, November 28, at 1:00 pm EST
Register here...
While the continuous stream of paperwork, reporting, and monitoring requirements of the Afterschool Meal Program can seem daunting, learn how to stay organized and efficient so that your program runs smoothly and benefits the children you serve. Hear from program sponsors and providers who effectively manage these administrative requirements, delegate the responsibilities efficiently among their staff, and always remember that the benefit of doing so feeds more children in your Afterschool Meal Program.

November Webinars

Fact or Fiction? Learn the Truth About Lactose Intolerance and Discover Real Life Solutions for Maintaining Good Nutrition
Tuesday, November 13 from 12:00-1:00 pm CT
Continuing Medical Education/Continuing Education Offered
Roberta Duyff, MS, RD, FADA, CFCS and Mark DeLegge, MD, FACG, CNSP, AGAF, FASGE will discuss the differences between milk allergies and lactose intolerance, outline fact vs. fiction and provide practical solutions for enjoying dairy foods in order to help maintain good nutrition.
Webinar participants will learn:
- The differences between milk allergies and lactose intolerance to help clear up misperceptions
- Strategies to effectively identify lactose intolerance
- The potential unintended consequences of dairy avoidance
- Practical solutions for including dairy products in the diets of those who have lactose intolerance
Click here to reserve your spot, space is limited.

Behind the Claims: Chasing Down Gluten
Date: Thursday, November 8, 2012
Time: 2:00PM - 3:00 PM EST
Click here to register.
Note that the audio for this webinar will come through your computer speakers.
After registering you will receive a confirmation email containing information about joining the Webinar.
Approved for CPE Level 2 & 1 CPE credit hour by the Commission on Dietetic Registration

Learner Educational Objectives
• Recognize the function and food sources of gluten in food
• Discuss pros/cons of typical ingredient substitutions to replace gluten
• Become familiar with federal regulations regarding gluten-free labeling claims
• Describe the validation steps needed to label a food ‘gluten-free’
• Identify key resources on gluten-free standards and foods
Presenter:
Scott Hegenbart
Manager Scientific Affairs
ConAgra Foods

National Food Service Management Institute Training Modules

The National Food Service Management Institute has developed several different training modules to help school nutrition staff understand and apply the laws and regulations that require accommodations for children with special food and nutrition needs; and to familiarize staff with special needs frequently seen in schools. The 2011 version of Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs reflects the 2008 USDA regulations regarding fluid milk substitutions in schools and also includes a new lesson managing celiac disease. Lessons include Helping Students with Diabetes, Managing Food Allergies, Understanding Inborn Errors of Metabolism, and Managing Celiac Disease.

Each less is designed to be taught in approximately 30 minutes and contains a pre- and post-assessment, talking points, and presentation slides for the instructor, activities, and fact sheets.

http://nfsmi.org/ResourceOverview.aspx?ID=89

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Team Nutrition Mini Grants Awarded

Healthy Choices Grant Concessions/Vending mini grants were awarded to the following school districts:
Stanley County Schools
Stanley County Booster Club
Ft. Pierre
Georgia Morris Middle School
PTO Group
Pierre
Pierre School District
McKinley Elementary
Pierre, SD
Irene-Wakonda Public
Irene, SD
Hanson School District
Alexandria, SD
Wilmot School District
Wilmot, SD

Chefs Move to Schools Parent Nights mini grants were awarded to:
Enemy Swim Day School
Waubay, SD
West Central School
Hartford, SD
Wilmot School District
Wilmot, SD

Congratulations to all schools. Later bulletins will report on their successes.

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Recipes for Healthy Kids Competition Cookbooks Available


Thirty kid-approved recipes from the Recipes for Healthy Kids Competition, which the Department of Agriculture (USDA) launched in September 2010 in support of First Lady Michelle Obama's Let's Move! initiative have been standardized to provide 6, 25, 50, and 100 servings so they can be used in homes, childcare centers, and schools. They have been compiled into three cookbooks: one for homes, one for child care centers, and one for schools. The cookbooks are now available to be downloaded from the Team Nutrition website, they will be published and available in print later this fall.

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New Requirements for HealthierUS School Challenge

The HUSSC is a voluntary certification that recognizes excellence in nutrition and physical activity. There will continue to be four awarded levels: Bronze, Silver, Gold, and Gold with Distinction. The new criteria reflects changes to the National School Lunch Program (NSLP) and School Breakfast Program (SBP) while continuing to recognize schools that go above and beyond federal requirements for school meals.

Major changes to the HUSSC criteria include:

• New Breakfast Criteria: Under the new criteria, schools must participate in the SBP and, for the upper award levels, meet Average Daily Participation levels (ADP) criteria for breakfast. Schools must also meet criteria for Fruits and/or vegetables and whole grains.

• New “Other Criteria for Excellence” Category: Schools may meet criteria in this category by selecting from 20 options relating to program outreach, physical activity, nutrition education, and school and community involvement in wellness efforts. The number of options as school must accomplish varies by award level, ranging from two at Bronze to eight at Gold with distinction.

• Updated Lunch Criteria: The USDA has updated the HUSSC criteria to reflect the NSLP meal pattern requirements, while continuing to encourage schools to offer a variety or fruits, vegetables and whole grain rich foods.

• ADP Calculation Method Change: Based on feedback that USDA has received from schools and states, the ADP criteria for NSLP and SBP will be determined by attendance rather than enrollment. Calculation ADP in this way is considered more equitable to schools as it does not include children who are not in attendance. The new criteria also includes modifications for the nutrition education requirements for elementary and middle schools and updated the local wellness criteria to be consistent with Healthy Hungry Free- Kids Act of 2010, Public law 11-296. USDA has not made changes to the HUSSC criteria for physical education, physical activity, or competitive foods at this time.

Schools will continue to receive monetary incentives for meeting the required criteria as stated in the April 2, 2010 HUSSC – Monetary Incentives TA Memo (TA-420120).

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New Grant Opportunity Available



Champions for Healthy Kids Grant

Through the Champions for Healthy Kids program, the General Mills Foundation will award 50 grants of $10,000 to organizations working to improve nutrition and physical fitness behaviors for youth (ages 2-18). SPARK is a model program for this grant and can provide the resources you need to promote physical activity and healthy eating.

Eligibility: Schools, after school programs, daycares, community-based orgs & govt agencies Award Amount: $10,000
Deadline: December 3, 2012

Next Steps:
1. Click here for more information and to access the grant application.
2. Contact SPARK at 1-800-SPARK PE or spark@sparkpe.org. A Program Consultant will ask you a few questions, learn about your current program, and listen to your vision for improving nutrition and physical fitness behaviors in your program. Back to Top



New South Dakota Model Wellness Policy Posted



Check out the Team Nutrition newsletter and the new South Dakota Model Wellness PolicyCANS Team Nutrition page.

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Cafeteria Nutrition Education



Each month in the bulletin Team Nutrition will be including an activity that can be easily done with students K-5 to encourage students to consume more fruits and vegetables. The activity is listed below for November.

Monthly Action Idea for November

Green Vegetables and Fruits
Eat at least 5 servings of fruits and veggies each day.
Help Kids learn “More Matters”
Description: Kids are encouraged to eat a variety of fruits and veggies daily
Supplies: Charts for tracking number of fruits and Vegetables served in cafeteria. Menus

Directions:
1. Explain to teachers that you would like their help in increasing the number of fruits and vegetables students consume.
2. Ask teachers to assist with the project by explaining the game of charting the green fruits and vegetables that are served at Lunch and breakfast (if served) during this month.
3. Teachers can develop a simple chart to track the green fruits and vegetables. This could be incorporated into their math lessons.
4. All Students should be able to win by tracking. If the students track and have the correct name and number of times the fruits and vegetables are served their name could go into a drawing to win the contest. Each grade could have a drawing allowing more students to win.
5. The student or students who win could have their favorite green vegetable or fruit served for lunch.

Source: Adapted from Action for Healthy Kids “Setting up for success” and “5 a day, School Food Service Guide.”

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Useful Links

Check out the useful links below to keep updated on healthy practices in your child nutrition programs. Consider bookmarking them on your computer for easier access.

Child & Adult Nutrition Services
Webpage
Nutrition Bulletin
Nov. Team Nutrition Newsletter
Team Nutrition

USDA – check this site out for the most up-to-date information on program requirements
Webpage
Regulations
Guidance & Resources
MyPlate


Coordinated School Health – Working partnership between the SD Departments of Education and Health to coordinate programming to improve the health and educational outcomes of young people.
Webpage
News Infused e-newsletter

School Nutrition Association of SD (SNASD)
Keep abreast of what is happening in the State Association by visiting the SNASD website and newsletter
Website
Newsletter

Fuel Up to Play 60 – Check out this website for resources on healthy eating and physical activity ideas promoting school wellness along with opportunities for obtaining monies for your program. Several contests starting now.
Website
E-Newsletter

HealthySD.gov - check out this website for information on living healthy
Working on Wellness Newsletter

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