Articles in this issue:




A Note from Sandra

The strange spring weather is something we are probably all enjoying with a bit of concern for some spring rain in parts of the state. Even if we are not actively engaged in farming, our roots are close enough that we recognize the impact and importance of weather on agriculture.

As noted elsewhere, a few policies have come out for CACFP, and more for NSLP. The one most immediately affecting schools will be the Paid Lunch Equity (PLE) guidance and tool. It would be good to start a spreadsheet to track from year to year the calculation and rounded down price. Remember to use the calculated price, not the rounded down price, as you start the calculations to determine the meal price for 2012-2013 school year. (and next year someone will say…”now where did I put that…”)

It is already time to start whittling down the inventory in freezer and dry storage areas to prevent carrying over too much through the summer. Establish procedures and responsibilities for monitoring the temperatures if you do not have an automatic system that will notify someone. Replacing the lost foods is more costly than you want to endure in addition to the mess of cleaning it all up.

Many education opportunities are in place for all of the child nutrition programs. Be sure to take advantage of these free or low cost resources to stay up-to-date on program requirements.

Best wishes for an enjoyable spring – as one of the local sports show hosts says “Get outside!”

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Employee Appreciation Certificates


School Nutrition Employee Appreciation week is May 7-11. The School Nutrition Association has designated one week each year to honor school nutrition employees. Be sure to set aside some time to celebrate just how special these employees are and let them know you’re thinking of them.

Certificates of appreciation are available from Child and Adult Nutrition Services for long-term employees to be honored or those that are retiring. Certificates can be requested at 10 years and at 5-year intervals after that (15 years, 20 years, etc.) Certificates for retirees can be requested at any time. You can request a certificate of appreciation for the employee by providing the name, years of service, and school/agency where they are employed. You can include years of food service at other schools or agencies, also. Be sure to note who the request should be sent back to and if you need it by a certain date such as for a retirement party.

Written requests should be submitted so we are sure the spelling is correct. Submit the request to CANS by April 16 to the attention of Shar; by email to shar.venjohn@state.sd.us, by fax at (605) 773-6846, or mail to 800 Governors Drive, Pierre SD 57501-2235.

Go to School Nutrition Association's website for more ideas to celebrate the special week.



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Child Nutrition Institute


Early Bird Registration ends April 30

This year’s Institute is June 17-22 on the campus of Augustana College. We have a great week of learning and fun planned for you!! All Tracks will include a session on the HHFKA final rule and the new meal pattern. Some tracks will cover the information in more depth than others.

Here’s a rundown of your Track options:

Track 1
• The Basics, Food Safety and Sanitation is the focus
• Foods Lab Principles- skills needed for healthy scratch cooking

Track 2
• Healthy Edge Menu Planning
• Recordkeeping Requirements—Production Records, Perpetual Inventory, Using Recipes, Crediting Breads/Grains
• Communicating in your foodservice

Track 3
• Large Quantity Food Cooking
• Students will prepare the noon meal Tuesday through Friday
• Recipes from Rachael Ray’s Yum-o collection will be prepared and served

Track 4
• Final Meal Pattern information
• Tools to sustain or improve the management of a foodservice operation

Track 5 – In-Depth Menu Planning
• Create a cycle menu that meets new meal pattern requirements
• How to increase participation
• Nutrition education information

Track 6 – Child Nutrition Updates
• Final meal pattern information
• Healthy Cooking Techniques Lab—Hands on
• Marketing Your Program
    - How do I get children to eat foods they are not familiar with?
    - Nutrition education ideas for your school lunch cafeteria
    - Nutrition education for parents
• Scratch Baking Using Whole Grains
• Farm to School—Hands on
    - Farm tour

Registration: The deadline for early bird registration is nearing, so get your registration and payment in now. Go to: doe.sd.gov/cans/CNI.asp. On the right hand side of the page, you will see the heading Documents. Under Documents you have two choices: Online or Paper. You can also access the newsletter for more details about tracks.

To submit an Online Registration, click the link Online Registration Form
• You will be directed to the registration form.
• Follow the steps on the registration form, click the submit button, and you will be registered.
• You will receive an email confirmation back within a few days letting you know how much you owe for registration.
• Your registration is not considered complete, until both the registration form and payment are made.

To submit a Paper Registration, choose the Paper Registration Form 2011
• Print off a copy of the registration form. (Directions on how to complete the form are available right underneath the registration form)
• Complete the form manually (the form is not designed to let you type in your information on the computer)
• Calculate your registration fee
• Send in payment with your registration fee
• Your registration is not considered complete, until both the registration form and payment are made.

More information including prices, daily schedules, along with the registration blank can be found on the right hand side of the page under Documents at doe.sd.gov/cans/CNI.asp. If you are unable to access the information, contact the CANS office at (605)-773-3413 to have a copy mailed to you.

There really is something for everyone!! Don’t miss out on this one of a kind educational opportunity. Take this opportunity to learn new things, network with old friends, and spend a week “re-energizing” as you begin to think about school year 2011-12 and all the new, exciting changes ahead. If you have questions, contact Sami Beilke at (605) 773-2977 or Shar Venjohn at (605) 773-3413.

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Paid Lunch Equity


What should we charge for meals next year? That question comes up each spring sure as the grass turns green and Easter candy appears in the stores. It used to be a frenzy of calls to see what other schools are doing.

Under the Healthy Hunger-Free Kids Act of 2010, schools are required to evaluate their meal price each year and determine what the minimum requirement to increase will be.

Go to the USDA website: http://www.fns.usda.gov/cnd/Governance/policy.htm. Look for Policy Memo 22-2012: Paid Lunch Equity: School Year 2012-2013 Calculations and Tool. Just below that is the attachment which is the Weighted Average Price Calculator. It is simple to use and will assist in determining what, if any, price increase is required to meet the HHFKA rule. The school always has the option to increase it more, if needed, due to increased costs for operation and administration.

SP 15-2012 provided initial reminder to SFAs that for SY 2012-2013, SFAs which, on a weighted average, charged less than $2.51 for paid lunches in SY 2011-2012 are required to adjust their weighted average lunch price or add non-Federal funds to the non-profit school food service account. The amount of the per meal increase will be calculated using 2 percent plus 2.18 percent, or 4.18 percent.

These SFAs are reminded that they must use their unrounded adjusted average paid lunch price requirement from SY 2011-2012 when calculating the weighted average paid lunch price increase for SY 2012-2013.

If an SFA raised its weighted average paid lunch price above the required amount in SY 2011-2012, that excess paid lunch price increase may be subtracted from the total SY 2012-2013 paid lunch price increase requirement. SFAs must keep sufficient records to document and carry forward the average price calculations.

Additionally, if an SFA did not raise its weighted average adjusted paid lunch price sufficiently to meet the required amount in SY 2011-2012, the shortfall must be added to the total SY 2012-2013 paid lunch price adjustment requirement.

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CACFPBuilding for the Future with the CACFP

Upcoming CACFP Training Events:
The following workshop dates and locations have been set for the spring 2012 CACFP workshops.

The CACFP Basic workshops are designed for new staff that need to be trained in the basics of the CACFP. The basics class is limited to 25 participants per class.

The dates and locations of the CACFP Basic training are as follows:

    May 8    Sioux Falls Sioux Falls School District
    May 22    Rapid City Youth & Family Services
    June 6    Pierre MacKay Building (formerly SD State Library)

The CACFP Plus! workshops are designed for veteran staff that have a solid understanding of Program requirements. The Plus! class is limited by the size of the training rooms in each location. Please notice that we are offering two sessions of the CACFP Plus! workshop in Sioux Falls. Each session will be identical. The size of our Sioux Falls group was simply becoming too large for effective training.

The dates and locations of the CACFP Plus! training are as follows:

    May 9    Sioux Falls Augustana College (same workshop as 5/10/12)
    May 10    Sioux Falls Augustana College (same workshop as 5/9/12)
    May 23    Rapid City Youth & Family Services
    May 30    Watertown Lake Area Technical Institute
    May 31    Aberdeen Aberdeen Catholic Schools
    June 7    Pierre MacKay Building (formerly SD State Library)

Pre-registration is required for all workshops. There is no charge to attend. For more information please contact Melissa Halling at (605) 280-2696 or by email at melissa.halling@state.sd.us.

There may be workshops schedule in Mitchell if there is a need once the training sessions have been completed. If workshops are scheduled in Mitchell, those dates and locations will not be announced until June 2012.

Mealtime Memos for Child Care
The March 2012 issue of Mealtime Memo for Child Care, the monthly newsletter that includes menus, recipes, and activities related to child care, is now online. In this issue of Mealtime Memo you will find information on:
• Food Sources for Water
• CACFP New Standard - Availability of Water
• Tips for Serving and Increasing the Availability of Water
• Water Activities
• Community Events and Field Trips
• Nutrition Highlights

All About Water

The National Child Care Information and Technical Assistance Center (NCCIC) Library

The NCCIC Library collection contains over 20,000 summaries and availability information for published documents of interest to policymakers, administrators, practitioners, researchers and other members of the child care community. Links to full-text publications about child care and school-age issues are provided when available. If you go to their library search page you can search their library resources whenever you would like. Click here to go to the NCCIC Library's website.


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Fresh Fruit and Vegetable Program

Make your comments now!

The proposed rule which establishes the basic requirements for the operation of the Fresh Fruit and Vegetable Program (FFVP) was published in February in conformance with the Richard B. Russell National School Lunch Act. The intent of the provisions is to ensure that the FFVP encourages the consumption of fresh fruits and vegetable by elementary school children, thus improving their dietary habits and long-term health. Comments on this proposed rule must be received by the Food and Nutrition Service on or before April 24, 2012. Click here to view the proposed rule and make comments.

Vegetable of the Month: Tomatillos

Tomatillos are small fruits enclosed in a husk. The fruit resembles a small unripe tomato and is usually green or yellow. It’s a good idea to select tomatillos that have an intact, tight-fitting, light brown husk. If you peel back a small part of the husk, the fruit should be firm and free of blemishes. Domestically grown tomatillos are available from May through December. Don’t forget to remove the husks before preparing, but you can use the husk for decoration if you prefer. Wash the fruit with soap and water to remove the film left by the husk. Tomatillos may be used raw in salsas or salads or cooked for sauces. Click here for more information about tomatillos.

Fruit of the Month: Asian pear

Asian Pears are cousins to the pears that are typically seen in grocery stores, but this fruit is similar to an apple. These pears are usually round, firm to touch when ripe, and are ready to eat after harvest. Asian pears reach prime quality when they ripen on the tree, like an apple and peach. These pears will be crisp, juicy, and slightly sweet with some tartness, especially near the core. Click herefor more information about Asian pears.

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School Food Service Alert!

Information You Need To Know: School Year 2012-13

New School Meal Patterns and Nutrition Standards to Enhance Student Academics and Health Starting in school year 2012-2013, schools participating in the USDA’s School Meal Programs are required to meet new nutrition standards for breakfast and lunch meal patterns. This change is driven by the 2010 Healthy Hungry Free Kids Act (Public Law 111-296) which was signed into law by President Obama and is part of the First Lady’s Let’s Move Campaign to improve the health of the nation. The standards will be implemented gradually over a multiple year period, giving school district staff and students time to adjust to the changes.

The new meal patterns:
• Include more fruits, vegetables, and Whole Grains
• Contain less fat and sodium
• Meets specific calorie ranges for children in grades K-5, 6-8, and 9-12

The Good News about the Meal Patterns for:
• School Administrators, educators, and school Boards: Consistent with USDA’s My Plate nutrition recommendations and serves as an academic support for students to learn and behave better
• Students: Nutrient –rich foods and beverages provide the energy and nutrients necessary to grow, learn, and play.
• Parents: Reinforces healthy eating habits necessary for adequate growth and good health.

Five Things School Administrators Need to Know About the New Meal Patterns and Nutrition Standards

1. Focus on the changes in the lunch meal pattern for SY 2012-13. A food-based lunch meal pattern must be followed by all programs. Meals must meet grade specific portion sizes for K-5, 6-8; and 9-12, and a reimbursable lunch must include ½ cup of fruit or vegetable.

2. Support your foodservice staff by encouraging them to attend the 2012 Child Nutrition Institute, June 17-22 in Sioux Falls, and the South Dakota School Nutrition Association Annual Conference, July 31-August 3. Both events will provide training on the new meal pattern requirements.

3. Purchasing, Meal Pricing and Meal Cost Considerations. As you are preparing bids, menus, and meal prices for the SY 2012-13, keep in mind the new meal patterns.

4. Meal schedules and service. As schools offer a wider variety of menu choices and salad or fruit and vegetable bars to students, it is important to ensure the meal schedule allow enough time for children to enjoy their meals.

5. Cash Assistance from USDA for Meeting New Standards and Meal Patterns. USDA is offering performance based cash assistance to School Food Authorities that become certified compliant with the meal pattern and nutrition standards. Cash assistance will be six cents per lunch, available October 1, 2012. Information on the certification process will be forth coming from Child and Adult Nutrition Services.

Summary credit given to Opi.mt.gov

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School Wellness Policies

The Healthy Hungry Free Kids Act of 2010 has improvements to enhance local school wellness policies. Local wellness policies are an important tool for parents, local education agencies and school districts to promote student wellness, prevent and reduce childhood obesity, and provide assurance that school meal nutrition guidelines meet the minimum federal school meal requirements.

The law now requires that nutritional staff in local schools be involved in the development, implementation, and review of local policies. Schools are required to inform and update the public (including students, parents, and others in the community) about the content and implementation of local wellness policies. These provisions will be effective beginning in this coming school year 2013.

South Dakota has a Model Wellness Policy on the Department of Education website on the SD Team Nutrition page. Click on wellness policy under documents along the right hand side.

This spring, a team of people who work with wellness policies in the schools, will review the SD Model Wellness Policy and revise it to meet the requirements of the law.

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Policy Updates

SCHOOL PROGRAMS
http://www.fns.usda.gov/cnd/Governance/policy.htm
Policy Memo 19-2012: Soliciting Bids from Commercial Distributors for End Products
Policy Memo 20-2012: Frozen Fruit Products and Nutrition Standards in the National School Lunch and School Breakfast Programs
Policy Memo 22-2012: Paid Lunch Equity: School Year 2012-2013 Calculations and Tool Attachment: Weighted Average Price Calculator

CHILD & ADULT CARE FOOD PROGRAM
http://www.fns.usda.gov/cnd/Care/Regs-Policy/PolicyMemoranda.htm
Policy Memo 08-2012: At-Risk Afterschool Meals Component of the CACFP, Questions and Answers
Policy Memo 011-2012: Family Day Care Home Administrative Reimbursements: Options and Carryover Reporting Requirements

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School Grants for Healthy Kids

Through a partnership with Kellogg's, Action for Healthy Kids is pleased to release its School Grants for Healthy Kids opportunities for the 2012-13 school year. Up to 100 schools will be awarded funds up to $2,000 with significant in-kind contributions from Action for Healthy Kids in the form of people, programs, and school nutrition expertise. We'll also provide schools with management expertise and support to develop strong nutrition programs around school breakfast.

Schools must participate in the National School Lunch Program and National School Breakfast Program; and must have a free/reduced priced meal eligibility greater than 50% to be eligible. Priority selection will be given to schools with student enrollment greater than 500 students.

Applications are due May 5, 2012. For more information on how to apply, visit http://www.actionforhealthykids.org/upcoming-events/grant-opportunities/school-grants-for-healthy.html.

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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
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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