Articles in this issue:




A Note from Sandra



I want to say first how much I appreciate the work school personnel are putting in to work through the changes in the programs. I know there are days when you say, “What are they thinking?” I know it, because we say that, too! We have a sign in the office that says “Bang Head Here”. Sometimes it helps. ? Some are stressed because of learning the program, tight money budgets, and limited time budgets. Thank you for all your efforts. We know there are more changes to come for the school menus, but they are at a slower pace. The Implementation Timeline chart can be found on the CANS website’s reauthorization page. Be sure that you are looking at the changes needed for the School Breakfast Program and are starting to ease them in. There is an article in the Bulletin (Plan now…) that recommends steps to take. While the changes are not as drastic as the ones for lunch are, some pieces should be attended to gradually this year so it is not a shock next year.

We do anticipate additional proposed regulations to be released for the Lunch Program on various issues such as all foods sold in school, fines, disqualification, nutrition environment, professional standards for food service personnel, and wellness policies. I expect that we will learn about updated release plans for these proposed regulations in early December. Once we learn those planned dates or find that any are released, we will forward the information to school personnel. It is important to look them over carefully, assess impact on the program, and make comments to USDA. You should comment whether you support them as proposed or if there are changes you believe should be made to them.

The Child & Adult Care Food Program (CACFP) has gone through major changes in the past and has survived well, though they were not changes to the meal pattern. We do expect proposed regulation changes to the meal patterns for CACFP early in 2013. As noted in the prior paragraph, it is important to look them over carefully, assess impact on the program, and make comments to USDA. You should comment whether you support them as proposed or if there are changes you believe should be made to them. The comment period is usually 90 days, and then USDA has to consider all of the comments and write the final regulations. My best guess at this time, based on the timelines for School Meals, is that the new CACFP meal patterns would become effective July 2014. CANS personnel will provide education to CACFP agencies on the proposed meal pattern changes in much the same manner as we did for schools so there is time to prepare.

You will see an article in the Bulletin about the change to Child Nutrition Institute. The formal weeklong Institute will no longer be utilized as our main method of providing education. We will continue to provide education through a variety of methods in different locations throughout the year. This should make it easier for school personnel to access classes that are nearby and reduce the cost. There have been many changes to the Institute since it started as a three-week long summer course 48 years ago. It is time to make more changes that better fit the needs of child nutrition personnel.

While we see winter on the calendar and in the air, it is time to begin preparation for providing meals in summer through the Summer Food Service Program or NSLP Seamless Summer Option. We have not heard rumblings about revised meal pattern for that, but it would not surprise me if it were on the horizon. SFSP provides an important nutrition safety net for children during the time when school is not in session. If your agency/school is in an area of low economic need, consider offering one of the school programs. US Department of Agriculture (USDA) will be announcing program updates in late November. These will be shared with agencies through email or mailings as needed, and during the agreement and education process for the summer program.

Finally, I wish you a Merry Christmas and a happy and healthy holiday season. Find a balance between time for yourself as well as preparations for the activities. Reach out to one another to give support and ask for support when needed.

Bob Hope said it: “My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?”

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Verification Reminder: the final deadline for reporting to CANS is Dec. 15 2012


Complete and submit the Verification Summary Report 742SD to the CANS office by mail, fax (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.



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Transferring Free and Reduced Price Meal Eligibility, including Direct Certification


Questions have come into the CANS office about transfer students. Specifically, can the previous schools free and reduced price eligibility determination follow the transfer student? The answer is yes. CANS encourages schools to send the free and reduced price application or direct certification information to the new school to help avoid gaps in free or reduced price meal benefits for the family.

According to the Eligibility Manual for School Meals. August 2012, page 25.
“When a student transfers to another school district, the new Local Education Authority (LEA) may accept the eligibility determination from the student’s former LEA ... 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…”

For students that are directly certified as free, the school may send direct certification information to the transfer school. Information must include all of the following information: the student first and last name, eligibility category, why the student is free or reduced (e.g. on an assistance program such as SNAP, TANF, of FDPIR benefits), assistance program case number, date of original direct certification, first and last name of school official, title of school official, and SFA name.

An example could look like the following:

December 25, 2012

Johnny Appleseed has been directly certified for free school lunch/meal benefits. SNAP case number: 000012345. This student was identified on the July 2012 direct certification list from CANS/DOE.

Gala Honeycrisp, Food Service Manager
Orchard School District

This school year, schools may also request direct certification information for transfer students from CANS. Contact Cheriee Watterson (605) 773-3610 or cheriee.watterson@state.sd.us for more information.

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Child Nutrition Institute Changes

This announcement is made with a mixture of the excitement of upcoming opportunities and a pang of old processes passing.

The Child Nutrition Institute will not be offered this summer. We wanted you to be aware of this now, as it may affect your plans for the summer and accessing other classes.

We look forward to new opportunities to provide education that may reach more people, be accessible with less travel and shorter time commitments, and be able to be more focused on specific topics when needed. Classes might be regional, or statewide. Classes may be in a series, or it may be a shorter course. It might be on-line or in person, it might be live or it might be a posted course. We will work to tailor the presentation methods to what will work best for that topic.

Child & Adult Nutrition Services will not stop the process of providing education opportunities for local agency personnel. With the many changes to the meal programs, tighter budgets in both time and money at the agencies, and upcoming requirements for education, this seemed like the opportune time to change our methods. The focus will remain the education of personnel to enable them to confidently complete their work. The focus on new meal patterns and certification will be first priority. We also encourage food service personnel to look into classes and networking opportunities offered by the local School Nutrition Association of South Dakota chapters.

We will be looking at opportunities and making plans in the next couple of months. We know that USDA will be proposing education requirements for food service personnel and food service directors in the upcoming months that may change what we teach and will increase the need for local agency personnel to access education. We will continue to work with the SNA certification requirements to help people have access to classes to achieve that. We have notes from the focus group that folks here pulled together a couple years ago. We may at some point want to pull a similar group together for additional input and planning. If you have comments or ideas that you would like to share, I would like to hear them.

Thank you for your support of the Child Nutrition Institute over the years. Many folks have participated through the years through attending, teaching, support, encouragement, and sharing with one another both in and out of the classroom. We appreciate your support and attendance through the years and – we look forward to seeing folks at new education opportunities in the future.

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Your Menus have been Certified

Congratulations to the following school districts/agencies that have achieved menu certification as of November 30, 2012. You are commended for your work in meeting the new meal pattern requirements.

Alcester Hudson School District
Belle Fourche School District
Castlewood School District
Centerville School District
Hot Springs School District
Huron School District
Irene Wakonda School District
Madison Central School District
Marion School District
Vermillion School District
Winner School District

If you are working on your menu certification and need some help, watch the CANS webpage for upcoming trainings around the state.


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Healthy Choices – Vending and Concessions Mini grant Available

Team Nutrition is happy to announce a re-opening of the “Healthy Choices—Vending and Concessions” mini-grant. Schools or agencies with Child & Adult Nutrition Services can apply for up to $750 to test out healthier options for concessions, school parties, fund raisers, etc. Ideas to use the grant include: to print Munch Code posters, purchase small incentives, and provide a small stipend to those who go beyond their regular job to procure the healthier options. Applications are on the Team Nutrition Webpage and are due Dec. 14, 2012.

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Computer Program Updates

We have referred periodically to the computerization efforts in which Child & Adult Nutrition Services (CANS) is involved. Here’s where we are at on the various processes:

Food Distribution Program - CANS staff are involved in User Acceptance Testing of the program developed by Colyar Consulting Group (CCG). This has taken longer than anticipated, but is nearing the end. It is necessary to fully test the system to be sure it will do what it is supposed to do to meet our needs. Unless there are major findings that require an inordinate amount of reprogramming time, that should finish up early in the 2013 year at the latest. That will be followed by implementation and training for local agency personnel on how to use the program.

Direct Certification – CANS is entering into contract with Black Hills Special Services Cooperative/Technology and Innovations in Education (TIE) to move this project along. We plan to ask for bids in the first quarter of 2013.

School Nutrition Programs – A contract with Colyar Consulting Group (CCG) is in process to obtain the second phase of the computer system, which will bring on the various school nutrition programs to enter into agreement, file claims for reimbursement, track reviews, etc. We anticipate the contract being finished by year-end.

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Flandreau Indian School Receives Farm to School Grant

Congratulations to Flandreau Indian School on their successful application receiving a planning grant for $39,463. Agriculture Deputy Secretary Kathleen Merrigan announced more than $4.5 million dollars in grants for 68 projects, spanning 37 states and the District of Columbia, to connect school cafeterias with local agricultural producers.

Flandreau Indian School indicates they will be working on implementing a new farm to school program that will complement and invigorate their current program by offering students locally grown produce and protein sources. Because the student population comes from a demographic that faces many health risks and challenges, providing food education and increasing access to healthier dietary choices remains their ultimate goal. To achieve this we must do the following: create a plan for advancing and sustaining our relationships with local producers, Dakota Rural Action, SDSU Extension, Moody County Extension and other local resources; develop a workable purchasing program with local producers to increase availability to local produce and meats; train staff how to integrate the local, fresh products into our menus; educate our students about producing healthy foods and developing healthy eating habits; encourage students to learn more about local food production processes; and, establish an on-site community garden to extend students’ “hands-on” experiences and advance their emerging food production knowledge and skills.

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Food Service Management Company Contracts

If it is time for your agency to rebid or if you are considering a food service management company, it is time to start the process. Review why you are considering this – do an assessment of what a company can provide for you that a self-operation cannot do. The CANS webpage has a webinar to review so you can complete this in a timely manner if you choose to do this.

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CACFPBuilding for the Future with the CACFP

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.

Mealtime Memo for Child Care

The October 2012 issue of Mealtime Memo for Child Care, the monthly newsletter that includes menus, recipes, and activities related to child care, is now online.

It's Time to Celebrate: Food-Free Celebrations

With proper planning and commitment to the event, food-free celebrations can be just as much fun and exciting for young children as traditional celebrations without the high-fat, high-sugar foods. Food-free celebrations focus on activities designed to get children moving, playing games, and having fun together.

• Basic Food-Free Celebrations
• Host an Art Birthday Party
• Host a Winter Music Fest
• Host a Harvest Party
• Host a Valentine's Day Dance
• Food-Free Celebration Resources
• Nutrition Highlights

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Plan Now for Upcoming Breakfast Program Changes

Changes to the School Breakfast Program (SBP) are coming. Start now to take small steps so you and the students are prepared for changes that will come starting with 2013-14 school year, and over the next few years.

It is recommended that you look at one of the new change a month, and begin to implement the needed changes as much as you can and still stay in compliance with current requirements. 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 – The changes 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, no action is needed.
• If not, make the change right away so you are in compliance.

Grains –effective July 1, 2013 (2013-14 school year) at least half of the grains offered must be whole-grain rich. Effective July 1, 2014 (the 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 breakfast 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 ranges.
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 grain equivalent minimum each day. The ranges referred to in the grains section show that the grains per week are more than 1 oz per day; 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 of grain and one ounce of 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: Up to 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 (including potatoes) 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 not 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. You are not required to offer 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 the allowed vegetable groups 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 of non-creditable product 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 currently in use (the old meal pattern) only have a minimum calorie level for all grades K-12.

The new menu plan uses the same grade groups as lunch. The calorie requirements are minimum and maximum and the 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 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 14-15, at which time each meal must contain at least 1/4-cup fruit or vegetable.

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Summer Feeding Programs Planning Ideas

It’s not too early to start visiting with the community resources in your area about the possibility of having a summer feeding program available for the needy children in your area.

The research shows that offering a nutritional meal alone isn’t enough to sustain participation. Finding activities or a partner that will provide those activities is ideal. If your agency knows an organization or community group that could provide activities, visit with them to see if they will consider providing the activities. Start soon, the budget process for this summer starts now for some groups.

Some topics to get communities thinking about summer feeding would include:
• Define what a summer feeding program does/would mean to the neighborhood.
• Where are kids going in the summer? How would a feeding program fit with that activity (meal type that best fits…breakfast, snack, lunch, supper?
• Is safety an issue? Can a walking school bus help? Could volunteers assist with this?
• Do you have an existing summer feeding program in your community that isn’t on the Summer Food Service Program that could benefit from the program and use their funds spent on food now for activities to make sure children continue to participate?
• Do you have a hunger relief program locally that might want to get on the USDA summer feeding program as a sponsor?
• Would a weekend feeding program benefit the community? Would any organization be willing to partner to serve in this capacity to meet the need?
• Faith based groups and senior meals on wheels may also be potential partners to help meet the needs in the communities, you may have the facility and they offer the volunteers.
• Involve parents in these discussions on summer feeding plans.

More information will be coming on summer feeding programs, but if you have ideas or questions, contact Julie.mccord@state.sd.us.

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Harvest of the Month

Harvest of the Month is versatile teaching program that can be used by parents and educators to help kids get excited about eating more fruits and vegetables.

Each fruit and vegetable is featured on the Harvest of the Month website comes with a set of educational materials to make learning and sharing tasty and fun. Search by food or season for quick and easy access to the materials you are looking for.

Each presentation includes:
• Fruit or Vegetable History
• Peak seasons
• Vitamins and minerals
• How to find it at the store

You’ll also get:
• Presenter outline
• Power point for students
• Presenter talking points that follow the Power Point for students
• Stickers of the featured fruit or Vegetable
• Student handout that can be taken home.

These materials combined with produce sampling in the classroom, make fruit and veggies interesting and fun. Kids get to play with new tastes and different textures, bring home ideas to use in the kitchen, and have a reason to ask for more fruits and Vegetables.

Check out the materials and resources at www.sdharvestofthemonth.org. Back to Top



Incorporating Vitamin A into your Fresh Fruit and Vegetable Program

Vitamin A can be found in many places. It is most often found in carrots. Vitamin A helps improve eyesight, especially seeing in low-lit areas. In addition, Vitamin A helps one grow properly, and helps produce healthy skin. Other foods that are rich in Vitamin A include milk fortified with Vitamin A, cantaloupe, sweet potatoes, and dark leafy greens like kale, spinach, and romaine lettuce.

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USDA FOODS UPDATE

Notice has been received from JM Smuckers about upcoming changes. Please view the letter click here.

As a reminder over the holidays, have someone check your freezers/refrigeration on a daily basis to prevent spoilage. Back to Top



Recent additions to the USDA Policy website

School Meals:
03-2012 Procurement Geographic Preference Q&As - Part II 10-09-2012
02-2013 Corn Masa (Dough) for Use in Tortilla Chips, Taco Shells, and Tamales 10-03-2012
Letter from Under Secretary Concannon
-- Fact Sheet: Calories in School Meals
-- Fact Sheet: Athletic Programs and Afterschool Meal Service 10-02-2012
01-2013 Federal Small Purchase Threshold Adjustment 10-01-2012

Child & Adult Care Food Program:
Memo No. Title Date Issued
02-2013 Procurement Geographic Preference Q&As - Part II 10/09/12
Letter from Under Secretary Concannon
-- Fact Sheet: Calories in School Meals
-- Fact Sheet: Athletic Programs and Afterschool Meal Service 10/02/12
01-2013 Federal Small Purchase Threshold Adjustment 10/02/12

Summer Food Service Program
Memo No. Title Date Issued
01-2013 Federal Small Purchase Threshold Adjustment 10/02/12

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Local Wellness Policies Strengthened by Healthy Hunger Free Kids Act (HHFKA) of 2010

The new requirements as required by Section 204 of HHFKA of 2010 move toward strengthening local wellness policies by:

• Making efforts to include teachers of physical education, school health professionals, and school administrators in the development, implementation, and periodic review and update of the policy.
• Expanding the scope of the local wellness policy to include nutrition promotion.
• Informing and updating the public (including parents, students and community) about content and implementation of the policy.

During this school year, School Food Authorities (SFA) should continue to review and update their existing local wellness policy and move forward on implementing new requirements, to the extent they are able. SFAs should inform and update the public about content, implementation, and assessment of local wellness policies by the end of SY 12-13.

Further guidance on monitoring local wellness policy requirements will be issued for future years. The proposed rule will be published in the Federal Register in winter 2013.

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Selections from the FRAC News Digest

The following articles are selected from the Food Research and Action Center (FRAC) News Digest. You can find the full articles and subscribe to the FRAC weekly News Digest.

Breakfast in the Classroom Comes to More South Carolina Schools
In November, Breakfast in the Classroom began in 15 of South Carolina’s Charleston County schools. The program will make breakfast free for all students at these schools and allow students to eat the meal in their classrooms… “The success part of it is we are bringing breakfast to more students and helping them better academically, helping to reduce the number of tardies, and reducing the number of visits to the nurse’s office,” said Walter Campbell, the school district’s Director of Nutrition and Food Services.

Thousands of Des Moines, Iowa Students Participating in Breakfast in the Classroom
About 5,000 Des Moines, Iowa students are now receiving a free school breakfast every day, and are eating it in their classrooms, as part of the Breakfast in the Classroom Program… “Last year at 11 o’clock, the kids would be saying ‘I’m hungry. When can we have lunch?’ Now with all the kids having breakfast available they’re not getting that. They have their full attention until it’s lunch time,” said Sandy Huisman of Des Moines Public Schools.

Research Finds Low-Income Children Consume More Calories at Fast Food Restaurants than When Eating Meals at Home
Researchers at the University of Illinois at Chicago (UIC) found that children and adolescents consume more calories at fast food and sit-down restaurants than they would if they had the same meal at home; the effect is particularly pronounced for low-income children… “When lower-income youths are eating fast food, they are choosing more energy-dense, lower quality foods that tend to be higher in fats and sodium and can be purchased cheaply,” said Lisa Powell, the study’s lead author.

Upcoming FRAC Webinars
- Summer Meals Matters –Tues, Dec. 4, 2012 1 p.m. EST.
- Breakfast Matters- Managing waste in the classroom –Thurs., Dec. 13, 2012 3 p.m. EST
- After School Meals Matter- Build Strong After school Programs Wed., Dec. 19, 2012 at 1 pm EST.
For more information and to register contact FRAC at sanderson@frac.org Back to Top



The Emergency Food Assistance Program (TEFAP) Season Greetings

The food pantry, soup kitchen and food bank workers receive a lot of community support in addition to the USDA Foods they receive from the Child and Adult Nutrition Services. We would like to thank the volunteers and support staff that make this outreach possible and wish each of you a special blessing this Christmas. The food seems to be coming in consistently this year and know this helps your agencies provide for the families of South Dakota. The TEFAP Q & A’s were mailed with the December order blanks and if there are other questions, please direct them to Julie.mccord@state.sd.us. Back to Top



Top Ten Tips for Using Legumes in School Meals

First of all, what is a legume? A legume is a dry bean or pea. Legumes can be purchased in dry form and cooked at school or purchased canned/pre-cooked.

Why would a school want to serve more legumes?
• To increase the fiber and decrease the fat in school meals
• Use as a low-cost meat extender
• To offer more vegetarian choices

1. Consider dishes which you already serve that include legumes such as chili, baked beans, etc. You don’t have to start from square one!

2. Use legumes in home-made soups (Bean Soup, Chili, Minestrone Soup) and stews for tasty cold-weather dishes.

3. Serve legumes in Mexican entrees such as Bean and Cheese Burritos or

4. Tacos with legumes added to the meat mixture or

5. Super Nachos with legumes added to the meat mixture.

6. Try pinto, pink or lima beans with ham served with cornbread, a tossed green salad, fruit and milk.

7. Add cooked legumes (lentils work well) to entrees such as meatloaf, spaghetti sauce, lasagna, or sloppy joes. This increases the fiber, lowers the fat and is a low-cost meat extender.

8. Offer legume-based items for vegetarian entrees such as hummus (offer as a salad plate with pita chips and fresh vegetables) or red beans and rice.

9. Offer legumes as a breakfast meal in a breakfast burrito, served with eggs and salsa in a whole grain tortilla.

10. Offer legumes on the salad bar (kidney beans, black beans, garbanzo beans, pinto beans, black eyed peas). This allows students to pick and choose a variety of legumes. Consider labeling the legumes so that the students know what they are.

Market your legume dishes by using eye-catching and mouth-watering names on your menus such as:
Rockin’ Red Beans and Rice, Hearty Black Bean Chili, Dynamite Breakfast Burrito, Mouthwatering Meatloaf, Spectacular Spaghetti, Succulent Beef Stew, Chuck Wagon Baked Beans, Zesty Refried Beans, or Hip Hummus

Developed by the Montana Team Nutrition Program, Montana’s School Food Service Peer Trainers, Starr Fulmer, Kimberly Patacsil, and Sherri Pearson. September 2009, stenberg@montana.edu File accessible at http://www.opi.mt.gov/schoolfood/HealthierMT2.html, under Helpful Menu Resources. Back to Top



Alliance for a Healthier Generation
Sign Up Today!

The Alliance for a Healthier Generation recognizes that schools are powerful places to shape the health, education and well-being of our children. That is why the Alliance for a Healthier Generation’s (AHG) Healthy Schools Program supports more than 14,000 schools across the U.S. in their efforts to create environments where physical activity and healthy eating are accessible and encouraged.

Any individual can join the Healthy Schools Program by going to HealthierGeneration.org/schools. There is no cost to join and members have access to hundreds of resources, including a monthly newsletter with helpful information and resources to create a healthier school environment. Check out the November issue which focuses on school meals.

In addition to individual membership in the Healthy Schools Program, the Alliance also provides customized technical assistance to schools. For the first time, the AHG has hired a full time Healthy Schools Program (HSP) Manager to serve South Dakota. Kari Senger, who formerly worked for Coordinated School Health in the SD Department of Education, will be recruiting schools to participate. Participating schools will receive free training, technical assistance and resources to incorporate healthy eating and physical activity strategies. Schools identify their strengths and select areas for improvement. The HSP Manager provides customized technical assistance and identifies local, state and national resources to assist schools in reaching their goals. Individual membership is available to everyone, but the customized training and technical assistance opportunity will be available to a limited number of schools. Many schools that have already joined feel the program will assist them in meeting the new USDA Wellness Policy requirements. Click here to learn more about how the Healthy Schools Program can assist in meeting those requirements.

For more information about the Alliance for a Healthier Generation contact Kari Senger, Healthy Schools Program Manager for South Dakota, at kari.senger@healthiergeneration.org or (605) 280-7671.

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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 Newsletter

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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