Everyone's Blog Posts - School Nutrition Edge

Ethnic Foods Spicing Up School Menus !

2012-04-19T19:27:53.000Z

http://www.traytalk.org/ethnic-foods-spicing-up-school-menus/

As America’s schools welcome students from a wider range of cultural backgrounds, school cafeterias have introduced new ethnic dishes that cater to students’ diversity and allow kids to sample nutritious foods from around the world.

A recent survey from the School Nutrition Association shows a growing prevalence of ethnic food choices in school cafeterias, with most schools offering Mexican and Asian dishes, and many experimenting with Middle Eastern, Greek, Kosher/Halal and Indian foods.

Just last month, students in Miami-Dade County Public Schools were invited to choose from Teriyaki Chicken with Lo Mein Noodles; Curry Chicken Salad; Black Beans & Rice Bowls and Cuban-style Roast Pork. The district offers a wide range of Hispanic dishes throughout the year, including Arroz Con Pollo and Picadillo with Rice and Plantains.

Ethnic recipes provide schools with delicious ways to meet new nutrition standards requiring cafeterias to serve a wider range of vegetables. Wayzata Public Schools’ (Minnesota) Spicy Lemon Chicken Stir Fry offers both taste appeal and a rainbow of produce with broccoli, carrot strips, green beans, crisp water chestnuts, onions and julienned red bell pepper stir-fried and tossed with white meat chicken and a spicy Kung Pao-inspired glaze.

Some school districts also use their ethnic menus to promote cultural awareness.

School Nutrition Employee Week

2012-04-03T15:37:06.000Z

Celebrate May 7-11, 2012 - http://www.schoolnutrition.org/Level2_SNEW2012.aspx?id=16922

School Nutrition Employee Week (SNEW) is held every May, and provides a great opportunity to celebrate the individuals that make your program a success!

For the School Nutrition Association, every week is School Nutrition Employee Week, but it doesn't hurt to set aside some time to celebrate just how special school nutrition employees are.

That's why SNA has designated one week a year to remind everyone—directors, managers, parents, teachers and school administrators—that school nutrition employees work hard year round. And, of course, to let these professionals know you're thinking of them.

How will you celebrate School Nutrition Employee Week this year? Below are a few ideas and tools to help you get started.

Active Schools Acceleration Project - Competition Now Open: Tell Us Your Story!

2012-03-19T17:53:49.000Z

http://ht.ly/9F2cU

Innovation Competition - an initiative of child obesity

What? ASAP Innovation Competition - a nationwide competition designed to identify and reward innovative and impactful physical activity programs and technologies with excellent promise to motivate quality physical activity at school and beyond.

When? Now through April 2nd, 2012 at 5:00pm EDT

Who? Schools, School Districts, Teachers, Technology Developers... people like you with a passion to make a difference and get our nation’s students active and healthy.

Tell me more!

Two (2) Competition Categories

“School Programs”: Innovative in-school physical activity programs
- $25,000 prizes for Regional Winners
- $100,000 prizes for National Winners
“Technology Innovation”: Technology applications that motivate and support daily physical activity at school and beyond
- $50,000 prizes to fund school-based pilot of winning technologies
- Opportunity to present winning technology at the 2012 national Health 2.0 conference

To get started follow the links on the left for complete competition details. Returning users and new registrants, use the links below to access your team’s application portal.

For more information

For more information about ChildObesity180, please visit www.childobesity180.org.

For inquiries related to the Active Schools Acceleration Project, please contact:

ActiveSchoolsASAP@tufts.edu or

Nate Whitman, ASAP Initiative Director
Nathaniel.Whitman@tufts.edu

Emily Rak, ASAP Project Coordinator
Emily.Rak@tufts.edu

Homemade Lunch Replaced with Nuggets

2012-02-20T16:01:39.000Z

As you know last week this story made headlines when a state official observed a student’s meal brought from home and determined there was not enough nutritional value in the meal. The sack lunch was replaced with a school hot lunch.

So my question is.....Do you feel this the way of the future or just an isolated incident?

http://www.foxnews.com/us/2012/02/14/preschoolers-homemade-lunch-replaced-with-nuggets/

Spreading the Word by Elizabeth Brotherton-Bunch

2012-01-16T14:25:59.000Z

http://www.preventobesity.net/blog/spreading-word

We need your help, Leaders.

Here at PreventObesity.net, we’re committed to building a movement of people like you who are leading the way in the effort to reverse childhood obesity. We strive to help you promote your work, provide assistance with your own campaigns and connect you with others undertaking similar efforts in their communities.

But we’re only as strong as the people who join PreventObesity.net. We need more folks to sign up as Leaders, so we can continue to grow the movement and create the change needed to reverse this epidemic.

Right now, there are more than 700 Leaders signed up for PreventObesity.net — but we know there are thousands more Leaders out there. We are aiming to register 2,000 people as Leaders by Jan. 31.

You can help us reach our goal.

Many of you work for organizations that are doing great work in this field, but many of your coworkers aren’t registered as PreventObesity.net

Leaders. Can you spread the word?

Please email our customer relations manager, Zach Brooks, with the names and email address of folks you think would be great as PreventObesity.net Leaders. You can also click here to send colleagues a message urging them to register as Leaders. Or, just send Zach an email with any questions you might have via zach@preventobesity.net.

Thanks in advance for all your help growing the network. We’re looking forward to helping with your efforts in 2012.

Smucker recalls Chunky Peanut Butter

2011-11-17T16:28:19.000Z

Smucker recalls jars of chunky peanut butter

Associated Press

Posted on November 17, 2011 at 9:00 AM

ORRVILLE, Ohio—J.M. Smucker Co. is recalling thousands of 16-ounce jars of its Smucker’s Natural Peanut Butter Chunky because of possible salmonella contamination.

The Ohio-based company says the jars covered in the recall would have been purchased in the last week or so. They have "Best if Used By" dates of Aug. 3, 2012 and Aug. 4, 2012, plus the production codes 1307004 and 1308004.

Smucker says 3,000 jars are being recalled from stores. Another 16,000 had never left warehouses.

Salmonella is bacteria resulting in fever, cramps and diarrhea that lasts for several days and can require hospitalization.

Smucker says no illnesses have been reported.

The product was distributed in: Arkansas, Colorado, Delaware, Illinois, Indiana, Iowa, Kansas, Kentucky, Maine, Maryland, Michigan, Minnesota, Missouri, Nebraska, New Jersey, New York, North Dakota, Ohio, Oklahoma, Pennsylvania, South Dakota, Texas, Virginia, Wisconsin and the District of Columbia.

What is Farm to School?

2011-10-17T14:04:25.000Z

Farm to School is broadly defined as any program that connects schools (K-12) and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health and nutrition education opportunities, and supporting local and regional farmers. Farm to School programs exist in all 50 states, but since Farm to School is a grassroots movement, programs are as diverse as the communities that build them.

What are the benefits of Farm to School?
Farm to School programs are based on the premise that students will choose healthier foods, including more fruits and vegetables, if products are fresh, locally grown, and picked at the peak of their flavor and if those choices are reinforced with educational activities. Farm to School programs provide benefits to the entire community: children, farmers, food service staff, parents, and teachers.

The choice of healthier options in the cafeteria through Farm to School meals results in consumption of more fruits and vegetables with an average increase of 0.99 to 1.3 servings per day, including at home.
Schools report a 3 to 16 percent increase in school meal participation when farm-fresh food is served through Farm to School programs.
Farm to School programs open new markets for farmers and help expand their customer base by raising awareness about local food systems.
Farm to School programs are also known to increase school meal participation rates.

How can I start a Farm to School program in my community?
Farm to School programs exist in all 50 states, so support and resources are available no matter where you are. And you don’t have to be a cafeteria manager or school board member to get involved – parents, teachers and even students have the power to start programs and make change happen! The National Farm to School Network offers these tips and resources for starting a program:

1. Research: Farm to School programs come in many shapes and sizes, it’s important to begin to identify what you want and what would work best in your school. Use this map to learn about Farm to School activities in your state.

2. Organize: Coordinate a group of cross-sector stakeholders in the community for a meeting to discuss Farm to School (food service directors, parents, teachers, farmers, students, school administration, local nonprofits, etc.) Inspire potential supporters with an activity such as a farm tour or a farm-fresh taste test.

3. Assess: Facilitate conversations with various stakeholders to determine the feasibility of the program in your area—discuss where to buy local foods, assess how to serve them at school, identify staff or volunteers to support the program, and determine what the budget for your program can be.

4. Plan: Create a short description of your ideal program and then list specific first steps. Tip: start with easy wins! Try to limit this to five steps to help you organize and communicate your goals to others.

5. Start: Take small steps such as working with one or two whole products that are easy to process and popular among kids. Local apples, oranges, or strawberries are a good choice when they are in season.

For more resources and information, contact the National Farm to School Network. And good luck!

Get Involved - Working Together for Healthy School Meals

2011-09-25T15:32:56.000Z

Some pertinent information: http://www.traytalk.org/faqs/

School Lunch

2011-09-08T15:40:49.000Z

"In the long view, no nation is healthier than its children,
or more prosperous than its farmers."
President Harry Truman,
on signing the 1946 National School Lunch Act

Source: http://www.foodmuseum.com/exhbitschoollunch.html

USDA Foods Releases New Educational Video

2011-08-11T18:58:35.000Z

http://www.schoolnutrition.org/Blog.aspx?id=15885&blogid=622

SNA News: August 10, 2011 -

School nutrition professionals have a new resource for educating parents, administrators and community members about the quality of USDA Foods served in the National School Lunch Program (NSLP).

“USDA Foods and Today’s School Lunch” is a new video that shows how USDA Foods have changed over the years and now offer a wide variety of low-fat and low-sodium options, and more fruits, vegetables and whole grains. The video, just under six minutes long, includes footage from schools that are using USDA Foods to help prepare and serve cost-effective, healthful meals that kids love.

USDA also released a video companion guide providing ideas on how to use the video.

Video: http://www.youtube.com/watch?v=_CTe1TGD8lI&feature=share
Video Companion Guide: http://www.fns.usda.gov/fdd/foods/healthy/VideoCompanionGuide2011.pdf

USDA Foods ToolKit: http://www.fns.usda.gov/fdd/foods/healthy/ToolKit.htm

Eligibility of Evacuated Children from Japan and Bahrain

2011-08-02T16:45:48.000Z

On April 1, 2011 the USDA issued memo SP 26-2011, CACFP 15-2011 and SFSP 10-2011 to LEA's addressing the eligibility of families evacuated from Japan and Bahrain. These students are eligible for meal benefits if they enroll in a participating school or institution. For more information on determining eligibility for evacuated children click on the following link for more details.

http://www.fns.usda.gov/cnd/governance/Policy-Memos/2011/SP26_CACFP15_SFSP10-2011_os.pdf

A View From The Line

2011-07-20T13:43:21.000Z

Bagasse – The New Styrofoam?

Throughout history there have been many creative uses of by- or end-products that were either discarded or not used to their full potential. One such example of an end-product not previously used as effectively as possible, is called “bagasse.” Pronounced “buh-GAS”, this pulp-like substance left behind after the sugar cane is squeezed for its juice is usually burned by the sugar mills as a fuel source. Luckily, a creative mind discovered that it can also be used in the production of environmentally friendly food service products like bowls, cups, trays, and even utensils. With the use of Styrofoam creating such controversy as to be banned in some locations, food service professionals are looking to bagasse products as an alternative.

How are bagasse food service products made?

The fibers are removed from the bagasse pulp which is dried and used as a primary ingredient much the same as wood products are used to make paper. Through a process of pressing the pulp at high pressure and temperature it can be molded into food service usable forms. It is sterilized and sanitized and conforms to FDA guidelines.

What are the advantages of bagasse?

Bagasse is totally biodegradable. This means naturally occurring enzymes and bacteria break it down in a short time.

Bagasse is fully compostable— items made with bagasse can be put into compost piles and will decay into a great organic fertilizer. The process of break-down can also be sped up by physically breaking the items into smaller pieces. So, if bagasse products are used they won’t still be around in 500 years. Take a look at this graphic for a clearer depiction of the optimal bagasse life cycle.

Bagasse is considered environmentally friendly because it comes from sugarcane, a sustainable organic material. In comparison to trees, which can take many years to mature, sugarcane stalk re-grows every year and is therefore highly sustainable.

Bagasse food service products can handle very hot foods due to its high heat tolerance and can even be put in the microwave. Bagasse can also deal with cold temperatures. It works just as well in the freezer as it does in the microwave.

What are the disadvantages of bagasse?

Cost is a disadvantage of bagasse as compared to Styrofoam. Bagasse trays are more expensive to purchase. Bagasse trays cost about 6 to 10 cents per unit compared to 3 to 5 cents per unit for trays made with Styrofoam. Although not sounding like a great deal of money, when multiplied by hundreds the expense difference adds up quickly.

Sugar cane itself is a very renewable resource —growing rapidly and harvested yearly. However, bagasse production may not be in sufficient supply to bring down costs. At this time many sugar cane producers burn bagasse as a fuel for plant operations and in some cases to fill power needs of local communities. A new fuel supply that is as financially friendly to the growers would need to be found before the cost of bagasse will come down to where it is at least in line with Styrofoam. Until such a fuel is discovered it may be difficult to get a large enough supply of bagasse to compete with Styrofoam.

Production of bagasse also comes with health risks. Inhaling small particles of dried bagasse can create a condition called bagassosis. This lung condition can cause many long term problems. It is possible that government involvement to protect workers from bagassosis could actually cause the costs to go up.

Bagasse is most definitely an interesting product that I personally did not know existed until research for this posting. Did you know anything about it? If not what do you think about it now? If you have heard about bagasse do you see it potentially replacing the Styrofoam trays that are currently used?

Healthier US Challenge School

2011-07-13T14:55:21.000Z

Amarillo ISD Child Nutrition Department has 26 schools awarded the Healthier US Challenge!!

Schools will meet all the School Meals Initiative (SMI) requirements including energy and nutrient standards and age-appropriate portion sizes on an ongoing basis.
Schools will serve reimbursable meals that reflect good menu planning principles, such as serving a variety of healthier foods that look good, taste good, and appeal to the cultural sensitivities of the school and community populations.
Schools will plan meals that emphasize fruits, vegetables, whole grains and fat-free or low-fat milk and milk products; that include lean meats, poultry, fish, beans, eggs, and nuts; and that are low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
Schools will offer foods that ensure that students can select a meal that meets all the HUSSC criteria. Such foods should be routinely selected by students, not just token foods to meet HUSSC criteria.

Our Department has been invited to the White House to meet Michelle Obama July 29th in recogintion of meeting the HUSSC!

Avondale Elementary School (Gold)
Belmar Elementary School (Silver)
Carver Academy (Gold)
Coronado Elementary School (Silver)
Eastridge Elementary School (Gold)
Emerson Elementary School (Gold)
Forest Hill Elementary School (Gold)
Hamlet Elementary School (Gold)
Margaret Wills Elementary School (Gold)
Mesa Verde Elementary School (Gold)
Olsen Park Elementary School (Silver)
Paramount Terrace Elementary School (Silver)
Pleasent Valley Elementary School (Gold)
Puckett Elementary School (Bronze)
Ridgecrest Elementary School (Silver)
Robert E. Lee Elementary School (Gold)
San Jacinto Elementary School (Gold)
Sleepy Hollow Elementary School (Bronze)
South Georgia Elementary School (Silver)
Western Plateau Elementary School (Silver)
Whitter Elementary School (Gold)
Will Rogers Elementary School (Gold)
Windsor Elementary School (Bronze)
Wolflin Elementary School (Sliver)
Woodlands Elementary School (Bronze)

Top Members Contest – June winner

2011-07-06T14:10:09.000Z

June Contest Winner

We have a winner!!! The winner of the “Top Members Contest” that ended on June 30, 2011 is Gail Penka from Amarillo, TX.

Congratulation Gail, we will be contacting you (check your SNE inbox) to arrange shipment of your prize, a Sony BDP-S580 3D Blu-Ray Disc Player.

School Breakfast Grants!

2011-06-29T06:17:26.000Z

“Fuel Up” School Breakfast Grants Available

Eligible schools can apply for grants of up to $3,000 through the National Dairy Council’s Fuel Up Breakfast Grant program, funded by a $100,000 commitment from General Mills Foodservice. Schools participating in the National School Breakfast Program and enrolled in “Fuel Up to Play 60” - a partnership between the National Dairy Council and the National Football League – for the 2011-12 school year can apply. The goal of Fuel Up to Play 60 is to “empower youth to take action to improve nutrition and physical activity at their school and for their own health.” Breakfast grants went to 42 schools in 27 states during 2010-11 school year; breakfast participation at these schools increased an average of 58 percent through activities and initiatives made possible by the grants. “General Mills Foodservice is dedicated to helping school foodservice operators bring more students to breakfast,” said Alyca Judge, the company’s K-12 marketing manager.

Free Health-Related Instructional Materials for K-3 Educators

2011-06-20T14:00:00.000Z

The National Education Association Health Information Network (NEA HIN) has partnered with Nestlé in the United States to provide free instructional materials for K-3 educators. Teachers can access the lesson at http://www.nestlefamily.com/healthysteps . The program, Healthy Steps for Healthy Lives, is for grades K-3 and offers 31 lessons that align with state health education standards and also integrate math, science, English language arts and social studies skills, allowing students to absorb the information in a variety of contexts while also maintaining a focus on core curriculum.

For instance, in the “Healthy Food Counts” lesson, students are asked to count the number of items shown in each of the food groups (grains, vegetables, milk, fruit, meat and beans) and read and report on a chart about the daily recommended portions of each item in terms of cups and ounces.

The materials incorporate feedback from educators who tested the activities in focus groups and pilot programs in three U.S. schools. Teachers at Grasonville Elementary and Samuel P. Massie Academy in Maryland “especially liked being able to expose students to the five healthy food groups, and the many ways that they can get active. The design was very user friendly for me and easily adaptable to the needs of my classroom. The fact that the lessons drew on first-hand experiences and incorporated movement really engaged the kids. Students are now checking their heart rates on the playground and using words like ‘sedentary and vigorous.’”

There are hard-copy kits available to educators on a first-come, first-serve basis (contains a full-size food groups poster, activity sheets, food cards) and, all of the information is available for download at http://www.nestlefamily.com/healthysteps.

Move Over Pyramid--MyPlate Has Arrived!

2011-06-08T22:46:59.000Z

After 20 years as the icon for a "balanced diet", the Food Pyramid has been replaced. On June 2nd, USDA along with First Lady Michelle Obama and Surgeon General Dr. Regina Benjamin, unveiled the new, “friendlier” nutritional icon called MyPlate. Personally, I never thought of the Food Pyramid as confusing, though some commentators are now suggesting it was. However, I will admit that I never actually thought about it either. The original, Food Pyramid was launched in 1992 (though USDA had been publishing dietary guidelines for years prior to this) when I was in high school and should have been learning proper nutritional habits. It worked—I learned that the base of my diet should be breads and pasta! Clearly, in my case, the Food Pyramid was not the educational tool it was intended to be.

Apparently I was not the only American who got the impression from the Food Pyramid that I was supposed to eat lots and lots of carbs. Also high on critics' lists of complaints was that "good fats" were lumped in with "bad fats" while bacon appeared as healthy as chicken. So in 2005, USDA released a new icon: MyPyramid. The new icon displayed side-by-side wedges representing the different food groups. This graphical change from the building block type of view of the original Food Pyramid did help lessen the assumptions that breads/grains should be the most important portion of the American diet. However, the wedges did little to convey what portions should be consumed of each category. To its credit, MyPyramid incorporated a person running up stairs on the side of the pyramid to emphasize that exercise is an important factor of a healthy lifestyle. Unfortunately, MyPyramid still was not the educational tool Americans needed to understand dietary guidelines and learn to eat healthier.

Since the Food Pyramid didn’t “get the job done” and MyPyramid was confusing, the hopes are that MyPlate is the key to helping Americans eat better. Have you seen the MyPlate icon yet? In my opinion, this is a graphic representation of the nutritional guidelines that makes sense without having to think about it! The MyPlate icon demonstrates with bright colors that half of our plates should be filled with fruits and vegetables (slightly more veggies that fruit), the other half filled with proportionally more grains than protein, with a blue circle to the side of the plate to represent dairy. I love that this new icon can be easily translated into daily life since most of us do eat off of plates (if I had a kid brother, I am sure this would be the spot to insert a jab). When was the last time you ran up the stairs of a pyramid? If you have climbed a pyramid, were you thinking about how it related to the proportions of various foods in your diet? I would venture to say that the plate is a much more relatable icon for most Americans.

Please don't get me wrong, it will take more educational efforts than designing a new icon to teach Americans healthy eating habits. After all, there is nothing on the picture indicating how large the plate is or how high you are "allowed" to pile the food. A big glob of ketchup can't take up all the "veggie space" despite the fact my 6-year-old niece might try to convince you otherwise. Even though some will find fault with the new icon (you can't please everybody), I think most will agree that MyPlate is certainly movement in the right direction! People tend to think in pictures rather than words so the simple idea of using a plate-based representation is great. After all, don’t we all immediately understand the picture of a person walking at the cross walk to mean it is time for us to walk across the street? Maybe we could even take the MyPlate icon a step further by adding pictures to replace the words on the plates such as a banana instead of the word “Fruits”.

I can't wait to see "MyPlate" plates at Target with the food group color blocks printed on them. I will be the first in line (or perhaps online) to purchase them so I can practice eating the right proportions of each food group according to the nutritional guidelines. Maybe they can make different size plates based on age groups… Just a thought. What do you think about MyPlate?

A View From The Line

2011-06-07T19:00:00.000Z

Styrofoam Trays —The Good, The Bad and The Ugly

The “greening” of our environment has become a very strong movement. What used to be casually thrown away is now commonly placed into recycling bins. The green movement of the “New Three R’s” is also a strong force in the school cafeteria. One area of special focus is the use of products made with Styrofoam and specifically Styrofoam trays.

Styrofoam is a trademark of the Dow Chemical company and was originally invented in 1941. Items commonly referred to as “Styrofoam” such as cups, plates, and food trays, are not actually Styrofoam However, I will use the term Styrofoam when talking about the many light-weight, disposable items commonly used in school cafeterias.

With virtually everything there are advantages and disadvantages. Styrofoam products, especially trays, are not the exception.

THE GOOD:

Cost

Styrofoam trays are generally inexpensive costing approximately .05 per unit and even less if ordered in bulk.

Energy Reduction

One of the savings associated with the use of Styrofoam trays is they do not need to be sanitized like other types of trays do. Depending on the number of trays used the reduced energy cost could be significant.

Less Labor Costs

No need for a dedicated washing machine. Staff can be reduced due to less clean-up work.

Safety

Styrofoam is made from a molding process that creates an end product of 98% air. The end result is a strong product with good insulation. Being predominantly air, the trays are nearly weightless. If 50 Styrofoam trays fall off a shelf it would hardly be an issue. If 50 plastic reusable trays fall off a shelf, it could break bones.

THE BAD:

Toxic

Styrofoam is made of styrene, pentane and benzene, petroleum based products that are known to be hazardous to human health. This can be especially true when the Styrofoam is exposed to hot food.

Hard to Recycle

Although millions of tons of Styrofoam are produced annually, it is usually not recycled. Styrofoam lunch trays are lightweight and have a low market value, making most recycling centers unwilling to put forth the time, effort, and energy needed to recycle them. It is not impossible to recycle Styrofoam but the process is not simple.

THE UGLY:

Non-biodegradable

Styrofoam is truly non-biodegradable as it is not made of any substance that will be broken down by bacteria. While it is not biodegradable it does deteriorate. Sadly the process for it to do so takes hundreds of years. In the meantime, the amount of Styrofoam dumped daily and its impact on landfills and the environment is significant.

Causes Pollution

Estimates indicate that 25 billion Styrofoam products are put into landfills each year. Because of the air content of Styrofoam one of its properties is the ability to float. This means that much of it, due to rain and casual dumping ends up in lakes, rivers, and what is called the Great Pacific Garbage Patch. Just the amount of Styrofoam trays that are disposed in the city of New York on a daily basis is startling.

Clearly Styrofoam trays have advantages and disadvantages. Having spent this time reviewing both, it would be great to hear how your district is or is not using Styrofoam trays as well as other products of the same kind. It would also be interesting to hear what, if any processes, you have for the disposal of those products.

Next month the focus will be on several alternatives to Styrofoam trays and their individual advantages and disadvantages.

Small changes in the lunchroom make a big difference

2011-06-05T16:33:10.000Z

According to the Rochester Democrat and Chronicle, Brian Wansink, Director of Cornell University’s Food and Brand Lab, believes that better nutrition and fighting childhood obesity doesn’t need to be a battle of wills in the lunchroom.

According to the Rochester Democrat and Chronicle, Brian Wansink, Director of Cornell University’s Food and Brand Lab, believes that better nutrition and fighting childhood obesity doesn’t need to be a battle of wills in the lunchroom. Subtle changes in the students’ surroundings can unconsciously coax kids to choose apples over apple pie.

“We need to rearrange our environment so we mindlessly eat less,” said Wansink, a member of the Institute of Food Technologists.

Case in point of how low-cost changes can spell progress: Salad sales were flailing at a middle school in Corning, and officials wondered if they needed to boost selection or subsidize prices. Neither, Wansink told them. Instead the school moved the salad bar away from the wall and into the center of the room so students have to walk around it to get to the cash register. That “mindless inconvenience” nearly tripled sales.

In another study, Wansink found that by moving fresh fruits from dimly lit metal bins to attractive baskets placed in well-lit spots, sales spiked 105%. Conversely, by putting chocolate milk behind the plain milk and keeping ice cream in a freezer that does not have a see-through door led kids to skip those items more often.

“These are easy ways for a poor school to make a big lift,” said Wansink, noting the average cost for such changes is about $34 per lunchroom. And simple changes such as these don’t run the risk of backfiring from kids refusing to buy or eat new foods they are not familiar with or complain when they are deprived of treats.

Rochester Democrat and Chronicle article

(Hawaii) State DOE adding TLC, nutrition to school food

2011-06-05T16:27:21.000Z

http://www.mauinews.com/page/content.detail/id/549988/State-DOE-adding-TLC--nutrition-to-school-food.html?nav=5031

May 31, 2011, By JENNIFER SINCO KELLEHER , The Associated Press

"...Schoolchildren nationwide share those health concerns, which have led to a demand for healthier cafeteria food. The Hawaii Department of Education is heeding that call by launching an ambitious program that requires that a majority of its entrees be made from scratch in the upcoming new school year. It's a trend that's growing nationwide."

Starting in August, 15 entrees in the 25-day monthly menu cycle will be made from scratch in Hawaii public schools, where 100,000 meals are served daily in the nation's 10th largest school system and the only statewide district in the country.

In Chicago's Schools, Kids Start Day With Breakfast - by Linda Lutton

2011-06-02T14:16:06.000Z

http://www.npr.org/2011/06/02/136870325/in-chicagos-schools-kids-start-day-with-breakfast

Kevin Concannon of the U.S. Department of Agriculture says his agency is trying to get breakfast to every kid who needs it. Serving it in class does that. And, he says, studies show that eating breakfast helps with academics.

Because my middle schoolers travel from class to class, I've got to worry about allergy and contamination in basically every classroom. The kid that spills may not have an allergy, but the student who comes in next period or the period after might.

- John Price, prinicipal, Audubon Elementary School

There are "fewer children coming to the nurse's station with headaches, fewer children having problems concentrating on the work, fewer children falling asleep," he says

Despite Concannon's praise, however, the school board has received an earful from angry parents. Complaints range from the loss of school days to students' food allergies and the program's cost.

Audubon's principal, John Price, acknowledges that he preferred the school's former breakfast program, which was served in the cafeteria before school. Food allergies are a major concern: He has gotten permission to keep feeding 5th- through 8th-graders under the old rules.

"Because my middle-schoolers travel from class to class, I've got to worry about allergy and contamination in basically every classroom," Price says. "The kid that spills may not have an allergy, but the student who comes in next period or the period after might."

Potato industry proposes vegetable bar pilot project

2011-05-31T22:29:48.000Z

Potato industry gets creative to respond to the USDA requirement that reduces potatoes in school lunches:

"We're hoping this will also show USDA that potatoes are a great fit into the school lunch program." Voigt said.

Check out the article:

Capital Press Article: Potato Industry Proposes Vegetable Bar Pilot Project

Webinar: “Strategies for Success: Making the Most of the New School Water and Milk Requirements”

2011-05-21T04:04:31.000Z

Register Now for the Next Child Nutrition Reauthorization Webinar:

“Strategies for Success: Making the Most of the New School Water and Milk Requirements”

Tuesday, May 24, 2011
12:00 – 1 p.m. EST
Click here to register.

The Healthy, Hunger Free Kids Act requires that free water must be made readily available to children during lunch, and schools must only offer milk consistent with the Dietary Guidelines for Americans. USDA recently issued guidance on these provisions.

Join us for a webinar focused on the information, practical models, tools and resources needed to facilitate the successful implementation of the new water and milk requirements. Speakers from the U.S. Department of Agriculture, California Endowment, FRAC and other advocacy organizations will provide valuable information and answer your questions.

About "Child Nutrition Reauthorization: Putting the Act into Action"
FRAC is hosting a series of webinars that examine the provisions of the Child Nutrition Reauthorization Act and steps to make the provisions of the Act a success.

Click here to see and hear the previous Webinars in our series.

Implementation of the Healthy, Hunger-Free Kids Act - Timelines

2011-05-19T20:30:59.000Z

http://www.schoolnutrition.org/Blog.aspx?id=15349&blogid=622

http://www.schoolnutrition.org/content.aspx?id=2402

Once President Barack Obama signed the Healthy, Hunger-Free Kids Act into law, the difficult work of implementing the legislation began. Over the next several months, USDA will be releasing guidance to state agencies and school food authorities (SFAs) explaining how various provisions in P.L. 111-296, the Healthy, Hunger-Free Kids Act, will be implemented. USDA recently released two memos on implementing the fluid milk and water provisions of the law.

Below is a chart detailing USDA’s projected implementation timeline. As USDA releases more information, please keep checking www.schoolnutrition.org for updates.

A View From The Line

2011-05-16T19:24:26.000Z

The New “Three R’s”

Not too long ago if someone were asked about the “Three R’s” their response would likely have been with respect to core academic offerings. Today a common response would be Reduce, Reuse, and Recycle— definitely a shift in our society’s way of thinking. The whole concept of ‘greening’ our world has pervaded every aspect of our lives from what we throw away, or more to the point what we used to throw away, to what we drive, drive on and for that matter what we walk on.

The new “Three R’s” is having a positive impact on all of our lives and interestingly enough, one of the places that they are most touted is the place where the original “R’s” got their definition: Schools! It is the rare school that does not have a recycling program of some kind in place. However, the primary focus of most programs is on paper recycling in the academic classroom. The area of the school which by its very nature generates the largest amount of recyclable material, the cafeteria, is often only marginally involved.

The reason cafeterias are often not as actively involved in recycling efforts is not from negligence or lack of concern. Like other areas of the academic world food service professionals deal with resources stretched to the limit, but are generally not beneficiaries of organizations like the PTA that help with projects like recycling. Therefore anything that could equate to requiring more staff, more time, or more expense is, to coin a phrase, simply “not on the menu.”

Thankfully, as the “Three R” movement has grown and expanded in its diversity there are in fact ways that cafeterias can get actively involved in recycling. While there “ain’t no such thing as a free lunch,” there are methods that when implemented cannot only offset their costs but generate revenue and positively impact student participation

One very positive thing that can be done is changing from the old standard milk carton, to the newer plastic milk bottle. While the common milk carton can be recycled, the steps necessary to make that possible can definitely impact both the speed with which meals are served and the lunch room is cleared. Also, all of that is dependent on the availability of recyclers in the school area that will take the cartons in the first place. Plastic bottles in comparison are extremely recyclable and the sheer demand for the types of plastic used to make the bottles and other products make access to organizations that do that type of recycling rather simple.

Not only are plastic milk bottles fairly simple to recycle, the process promotes a positive model to the district as a whole and can greatly reduce waste volume. In addition, just using the new bottles has proven to be of great benefit to the overall nutrition program due to the significant impact on the sales rate. In some cases milk sales have increased by as much as 27%, which can offset the slightly higher per unit cost of the plastic bottles.

Certainly a switch from standard milk cartons to bottles is not one to be made without some thought and getting answers to some basic questions. Something else that might be helpful to you would be spending a few minutes reading some success stories where the switch has already taken place.

Next month’s post will present alternatives to Styrofoam trays and better ways to use them if they are necessary with the following month presenting a rather unique topic but one that is gaining in popularity: School Composting.

While I know the above listed topics will be of great value, the greatest value is always input from you about the things that you are doing or not doing and why? My goal for these postings is never just presentation but a sincere attempt to generate discussion among professionals. The dialogue that is created based on your input will always produce much more value than the base content of the blog.

Well, that is my view from the line, what do you see?

USDA Awards Grants to Reduce Hunger and Improve Nutrition of School-Aged Kids

2011-05-06T17:19:42.000Z

WASHINGTON, April 28, 2011 — Agriculture Secretary Tom Vilsack today announced investments in three states that will take an important step towards eliminating childhood hunger in America. The grants are awarded to three state agencies to reduce paperwork and expedite certification of students for free meals in the National School Lunch and School Breakfast Programs. The funds are intended to help improve direct certification rates for children in households receiving Supplemental Nutrition Assistance Program (SNAP) benefits. Through the process of direct certification, states and local educational agencies automatically enroll children for free school meals without requiring the child's family to complete and return a paper application.

"Improving access to nutrition programs is critical to ending childhood hunger and ensuring that every eligible child is receiving healthy meals during the school day," said Vilsack. "These direct certification grants will help school districts eliminate some of the paperwork involved with the School Lunch and School Breakfast programs, giving more children access to the nutrition they need to grow up and win the future."

These grants, authorized by the Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Act of 2010, will support state agency efforts to plan and implement technology solutions to expedite the certification process for students. State agencies can use grant funds to create ways to identify students eligible for free meals by matching school records with federal assistance program records. USDA's Food and Nutrition Service expects to award additional grants for this purpose to states that meet the eligibility requirements, each fiscal quarter over the next year. The state agencies receiving the FY 2010 Direct Certification grants are:

Connecticut - $71,462
New Mexico - $71,717
North Dakota – $111,744

"These grants can reduce paperwork for families and schools by simplifying the certification process," said USDA Under Secretary for Food, Nutrition, and Consumer Services Kevin Concannon. "This funding is a vital part of our strategy to make access to nutritious school meals as easy as possible for children in need, in every school district in the country."

USDA's Food and Nutrition Service oversees 15 nutrition assistance programs that touch the lives of one in four Americans over the course of a year. The programs work together to form a national safety net against hunger. The National School Lunch and School Breakfast Programs provide nutritionally balanced, free and low-cost meals to nearly 32 million school children each school day. SNAP, formerly known as the Food Stamp Program, puts healthy food in reach for more than 44 million Americans each month, half of whom are children.

For more information, visit http://www.fns.usda.gov/cnd/grants.htm -

Release No. 0186.11

Top Members Contest – April winner and new contest announcement

2011-05-03T14:00:00.000Z

April Contest Winner

We have a winner!!! The winner of the “Top Members Contest” that ended on April 30, 2011 is Helena Schreder from Fairbanks, AK.

Congratulations Helena, I will be contacting you (check your SNE inbox) to arrange shipment of your prize, the Amazon Kindle.

This was a fun contest and it is time to start the next “Top Members Contest” that will end June 30, 2011 and this time the prize will be a Sony BDP-S580 3D Blu-Ray Disc Player.

Top Members Contest - Be among the top members and win a Sony BDP-S580 3D Blu-Ray Disc Player

One of the top 10 members will win a Sony BDP-S580 3D Blu-Ray Disc Player. The winner will be selected by the draw of lots but the topmost member will have the most chance of winning while the tenth member among the top 10 will have the least chance of winning. In fact the topmost member (18% chance) is ten times more likely to win than the tenth member (1.8%). The higher you are, the more chances of winning. Not too shabby for the tenth place member, either. This contest is open to all members of School Nutrition Edge and will end on June 30, 2011. The top 10 members as of the contest end date will be entered to win and one member will win the prize.

The Leaderboard algorithm recognizes quality participation. Popular content and relevant comments are rewarded. So let's have some fun. Good luck! You can see the Top Member Leaderboard or all the Leaderboards.

Even though the member count is growing steadily at School Nutrition Edge and many new pages are being added daily, every bit of activity on the site is tracked and top members will be rewarded. To rise to one of the Top Members for a chance to win, all you have to do is:

Basically it is as simple as that. The more you post, the higher your rank. The silver bullet is to create popular posts and you earn even more points. That's all we're going to say about our ranking algorithm, so go figure out the secrets! Contest sponsored by Cybersoft PrimeroEdge

5 USDA Reauthorization Changes - Short & Sweet

2011-04-29T23:22:31.000Z

Wading through all of the Reauthorization memos and Proposed Rule changes can be a bit cumbersome. There is so much Federal "literature" out right now that you may be wondering what School Food Authorities are supposed to do right away and which items may go into effect at a later date. The tricky part to remember is that the Child Nutrition Reauthorization of 2010 is already in effect (some items retroactively….don't get me started on how that is even possible) and the Proposed Rule Changes are not yet finalized.

I encourage you to read through each USDA memo for exact wording and have included links for the five memos discussed in this article (not every memo is referenced here). Long story short: there are a few things that you need to make sure you are doing right now.

1. SP 29-2011: Nutrition Requirements for Fluid Milk

You must offer at least two of the following plain or flavored milk choices:

(Note: Products must be pasteurized fluid milk that meets current State and local standards)

fat-free milk
low-fat (1%) milk
at-free or low-fat lactose reduced milk
at-free or low-fat lactose-free milk
at-free or low-fat buttermilk
fat-free or low-fat acidified milk

2. SP 28-2011: Water Availability During National School Lunch Program Meal Service

You must make free potable water readily available to students during lunch service. Schools can offer water pitchers and cups on lunch tables, a water fountain in the meal service area, or a faucet allowing students to fill their own bottles/cups with drinking water. You can still sell bottled water as long as you provide FREE drinking water in the service area without restrictions. You are encouraged to implement water availability as soon as possible but you are not required to do so until next school year.

3. SP 19-2011: Privacy Protection and the Use of Social Security Numbers in Child Nutrition Programs

You cannot require more than the last four digits of the adult's SSN on applications or for verification. Although you do not have to print new applications for the remainder of this school year, applications (and verification forms) for next school year must be amended to only require the last four digits rather than complete SSNs.

4. SP 17-2011: Categorical Eligibility of Foster Children

Foster children are now categorically eligible for free meals. This does not apply to informal arrangements that may exist outside of State or court based systems. Households with foster and non-foster children may choose to complete one application including all children. The non-foster children will be determined based on the Income Eligibility Guidelines. As with the SSN changes mentioned above, you are not required to print new materials for this school year.

5. SP 15-2011: Outreach to Households on the Availability of Summer Food Service Program Meals

You must cooperate with Summer Food Service Program (SFSP) service institutions to the maximum extent when possible to inform eligible families of the availability and location of free meals for students when the regular school year ends. Sending letters to eligible families or any method normally used to communicate with families is acceptable. The SFSP Outreach Toolkit for Sponsors and Feeding Sites includes fliers, letters to parents, and other materials that may help schools raise program awareness among students and their families.

Let me know what you think about this “short and sweet” recap of the Reauthorization changes in effect now. If there are other topics you would like for me to blog on, I am all ears!

USDA Geographic Preference Final Rule Published

2011-04-22T16:30:00.000Z

Final%20Rule%204-22-11%20GP.pdf

DEPARTMENT OF AGRICULTURE
Food and Nutrition Service
7 CFR Parts 210, 215, 220, 225, and 226
RIN 0584–AE03
Geographic Preference Option for the Procurement of Unprocessed Agricultural Products in Child Nutrition Programs

AGENCY: Food and Nutrition Service, USDA.
ACTION: Final rule.

SUMMARY: The 2008 Farm Bill amended the Richard B. Russell National School Lunch Act to direct that the Secretary of Agriculture encourage institutions operating Child Nutrition Programs to purchase unprocessed locally grown and locally raised agricultural products. Effective October 1, 2008, institutions receiving funds through the Child
Nutrition Programs may apply an optional geographic preference in the procurement of unprocessed locally grown or locally raised agricultural products. This provision applies to institutions in all of the Child Nutrition Programs, including the National School Lunch Program, School Breakfast Program, Fresh Fruit and Vegetable Program, Special Milk Program for Children, Child and Adult Care Food Program and Summer Food Service Program, as well as to purchases made for these programs by the Department of Defense Fresh Program. The provision also applies to State agencies making
purchases on behalf of any of the aforementioned Child Nutrition Programs. The purpose of this rule is to
finalize the geographic preference option in Child Nutrition Programs.

DATES: This rule is effective May 23, 2011.

Great news for food safety

2011-04-16T02:00:00.000Z

Great possibility for some guidance to food safety questions in regards to farm to school. I look forward to following this closely!

http://www.usda.gov/wps/portal/usda/usdahome?contentid=2011/04/0163.xml&contentidonly=true