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AUTHOR Nash, Kay, Ed.TITLE Colorado Communique: Publication of the Child Nutrition
Unit, 1998.INSTITUTION Colorado State Dept. of Education, Denver.PUB DATE 1998-00-00NOTE 42p.; Each newsletter issue usually comes with one or more
attachments related to articles.AVAILABLE FROM Colorado Department of Education, State Office Building, 201
East Colfax, Denver, CO 80203; Tel: 303-866-6653.PUB TYPE Collected Works Serials (022) Reports Descriptive
(141)
JOURNAL CIT Colorado Communique; Feb-Dec 1998EDRS PRICE MF01/PCO2 Plus Postage.DESCRIPTORS *Breakfast Programs; Child Health; Eating Habits; Elementary
Education; Elementary School Students; Federal Regulation;*Lunch Programs; *Nutrition
IDENTIFIERS School Breakfast Program; School Lunch Program
ABSTRACTThis document consists of the four issues of a newsletter
published during 1998. The newsletter discusses topics pertinent to schoolfood service and providing nutrition for elementary school students. TheFebruary/March issue discusses exemptions under the Competitive FoodsRegulation, celebrating cultural diversity in cafeteria menus, and changes inFood and Drug Administration rules for labeling milk fat content. TheApril/May issue discusses celebrating "5 A Day" week to improve studentconsumption of fruits and vegetables, National School Lunch week, nutritionand agriculture in the classroom, a diabetes prevention program, NET grants,crediting salsa as a vegetable in school menus, and best practices awards forschool food service. The September/October issue discusses Additional MenuPlanning Alternatives issued by the federal government, the YourSELF federalinformation effort on nutrition and physical activity for adolescents, foodsafety, free and reduced price lunch regulation updates, the ColoradoConnection for Healthy Kids coordinated school health program, sugar inchildren's diet, and Olestra. The November/December issue discussesteenager's consumption of soft drinks, changes in child nutrition programs,the Handbook of Steam Equipment, the Colorado school breakfast program,marketing school menu changes, and school food service certification. (JPB)
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Reproductions supplied by EDRS are the best that can be madefrom the original document.
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U.S. DEPARTMENT OF EDUCATIONOffice ot Educational Research and Improvement
EDUCATIONAL RESOURCES INFORMATIONCENTER (ERIC)
This document has been reproduced asreceived from the person or organizationoriginating it.
xtr1:1 Minor changes have been made to
improve reproduction quality.
, ° Points of view or opinions stated in this7- od;;;ccuiranin:pnoostirtloenceosrspaorilliycyrepresentr,9ehool aroakfast.
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The- lateSt FoOd -Research, and Action Center F'RAC)-SchoollBreakfast<7S-core-Card tells that more than half of the COlorado schools offerineSchool lunch \
YaIso offer-School 6reakfast. That is-up almost5To from last year, and the number'contingeS-to cliMb. We all knOW that School-Breakfastpays off:in, student atteni (dance;attention, and learning abilitY, but it's tinie to-share that knoWledge andLwakeColOrado up to School-Breakfast. _ ,----- .. ..-
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-If yOu are not currently offering breakfast, but would, like-to, start-making con-neetiOris in Your.,,district,,see if your staff is suppOrtiVe: Try talking with otherSchool foodservice Professionals_who run breakfaSt programs, and,don'eforget,-to ask the student§ and their parents what they think. : .._.. 7
-s_
r.--,abotit the benefit§ of school bre-a-Vast;
materials:Starting a breakfast prdgram
When you are sure you want to proCeed, get on the school board agenda' to-makeyour case. The CDE nutrition unit hasa setof slides to'assist yon in making thepresentation. Parent ahd faculty support Can be very beneficial at this -poinipro-yide,poteritially' supportive board members ;With material§ that imck up claimsattend, the board meeting when the vote is taken, and bring' all ydur sUpportmay ridtalways be easy, but-the out-C-0mq is Very reWarding. )
\ \e are solne creatiVe and effective ideas for increasing participation on an ongoingIf you're already Offering breakfast, her
, , 1 -- \ 7 -- )basis. , ,_ /- / .,/ ..,,- -,7t1 the -cofeteria...
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The Frequent Eater program gives students cards that are punched eachtime' the student eats school preakfast:When thecard is full,-the student teceiVeS a goodie.bag with iteins like buttons ana pencil§ from' vendors such as the local_dairy--'Connell or 5 A Day program.'ff a frequent Eater brings e`firsetime eater" to breakfast,:toth students are giVep- Prizes!
-1) - --BoOks kr Breakfast" uses the breakfast period as a rading_tirne. The_school,-
i librarian chooses abook eaelfmolith, dresses as the Main.character, and reads to ,1.. the students during breakfagt serNiice.__This,isz,a great -opPoitunity to' prOMOte
- SChool Breakfast to parenis; just invite tlyin to jOin their children for-- 'story., .,',.. hour.' , ( /
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3-:Onrcibigger 4cole..: ---/----,/, '
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M ( _
"Better 130e2kfast, BetterLearning" not only encourages-,-students tO eat lireak2---"'. fast;--but it'also works' to change people's views abont the School Breakfast Pro-
_ ,gram.' By challenging all students to eat school breakfast-during,standardized- \testing, the-studerits and school facnity and admiMstrators,can see the positiveI effects-of eating breakfasubnce teacher§ see increased attention spans;;y6ti can, begin to educate thetn,..as wep'as administrators and p,arents, on -the link be',
4'tween breakfast and learning. (continuedon-Page ,7) 1'ij PERMISSION TO REPRODUCE ANDj DISSEMINATE THIS MATERIAL
Child Nutrition Workshop
ga Food Safety Conference
FOods of MinimalNutrititional Value
ED A World of Healthy Food
, Summer Food ServiceProgram
Confidentiality -
\ /' \
c:_olorado Ccumnuniquit
BEST COPYAVAI[ABLE.
HAS BEEN GRANTED BY
N Bo, TO THE EDUCATIONAL RESOURCES
INFORMATION CENTER (ERIC)
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-*Doting tho- Challenges of thou-,jutiaro" through education._
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The 46th Annual Child Nutrition Workshop will be hefd June U-.,17; 1998 at Colorado State University in Port Collins. The majorfoChs of the workshop will be operating a co-t effective food .
service program. Program-adminisiors,e.g.;,Superintendents, FoodService,Direetors, Supervisors, Managers;And Bu§iness Managers:wilhbe enrolled in the two day COst<COntrol/Serninar. the revisededition of the Cost Control Mahual will be Used for the seminar. It'was written by Dot Pannell Martin and has since beediised -as a
, \training -manual-in 35 states./N
,
All other Managers will,have the option of-registering-for the Cost'COntrol Serizinar or may elect to take other mahagement'courses..As§istants i11 hai/e a variety of classes tO choose frOrn: Look for.-,..
, the registration brochure in-early April: c -- --,,
2 ,_\...- )
,
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-A samplihg* what,will be covered in tne cost Ccintrol Seminar...-, / -\
Analyzing. ja profit & ldss statement( ) 1 ., -
Pinpointing the ways to reduce labor arid food costs and increase reve, nue) \ '
' Identifying the differencesin accrual irid cash' methods of accounting,
,---7:- > rUnderetanding ancrusing the'break-even-point; developing a Meaningful budget
--\ -4 Con-paring cost of.disposableS with Washing dishes; baking with purchased prodUcts, .
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Evaluating productivity and staffing, \j
_Est
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ablishing the average reyenue for breakfdst arid lunCh '-', ,
/Approved by American Dietetic Association for 10 ciedii houis and byAméfican SchOol food Service AssOciation for 13c.eitification Credits:". I ' e.".
\
k; N 1 , .\ ,
( )in, , ), (-- )
\,,.-
ocky,Mountain, Food Safety COnfererice: ,`Tariii to Table:t.WOrking Together for Saferfood:"'.
inVited to 'participate in thei?ock7.1tfo,uotain-F!ood,tFafety ConferwetO be:held May -19,& 20' at tn'e'cploQo School 'df,Mines'id.Goldefr, Colorado: ::This annual coriference is for food 'servie Managers; food hahdlers,-and<aliyone:else interested ih leariiingAout-','safer<food?'!FOr more ihformatioh,
- contact Sally Schwartz, Tri-County I-lealthlDepaktment, (303) 846-6.237-orMAryfrarices Oardiner, FOad And Drug Admihistration, (303) 23613019.',
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Color40 OMMUniqui
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EXEMPTIONS UNDER-THE COMPETITIVE FOODS REGULATION. .. ..
---/ There have been recent,changes to the list of :exemptions undei the 'competitive Food Regulation. Brach ,& BrOckConfections, Inc:has been added to the list, with one product exempted from die jellies and gums section; and North Face _
'Beverages is noNV on the list, with-six Produ'ets that have been exempted froM the soda water category: These.exemptions? mean that these prOducts are.no longer considered foods- of minimal nutritional value drith they can therefore ibe -sold
. - durini the nieal period, in a school rood service area. This does notimean that these products are approyed or endorsed byFNS, of that theseproducts have any significant nutritional Y'alue. Additionally, the-exemption should not=be perceived as, .
guidance or encouragement to Agencig and SchdoFood Authorities concerning their Possible purchase. If you- have -
questions ai-to whether a product can be served during the designated serving times, please call Kay Nash at (303) 866-\ .,.6653. \ 1
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, THE POPCORN EXPLOSION
Peanut Butter Honey-Popcorn
KNUDSON1AND SONS. INC ,
Orange Passionfruit Spritzer- Orange Spritzer / _ (/
'Jamaican Style Lemonade Spritzer
F FIZZ,
Sparldirig juiCe beverages prepared froM flavoredconcentrates: drape, Cherry, Strawberry, Rasp-
Cberry,'Orange, Cherry,Cola.
GREAT BRNDS OF CANADA ,
(formerly All Canadian bottliniCorporatiori)
Sparkling Spring water with' natUral flavors:Strawberry,Black Cherry,' kasphe'rry, Peach Or-ange, Watermelon, and Lemon
NORTH ,FACE-BEVERAGES
SPLASH Thirst Quencher: Cherry, LemonLime, Grapefruit, Mountainberry, Orange,StrawberrY-Kiwi
_
FARLEY FOODS. U.S.A.r,.)Fdrley's "THE ROLL":' Cherry and Strawberry-
-Fruit Rolls- \
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GENERAL MILLS.
Fruit by the Fdot, (Special Edition)---
Color, by the Foot, Triple Fruit Princh
, .
Strawberry Punch Fruit by the Foot ,, ,. , , /. -,,
/Fruit Roll-ups (Special Edition) ,, /-- \ -
Strawberry Punch Fruit Roll-up, -,Craz'y Color Fruit r,R011-up, Screamin' _Green Hot Color_Fruit Roll-up, c,Electric-Yellowflot Color Fruit Rolr-up, Sizzling RedHot Color Fruit Roll-up, Tropical Cherry FrUit Roll-up, Blazin', Blue Hot Coror,Fruit Roll-up. :
Fruit String-Thing (Special Edition) .
'Sneaky StriPes:'Double Berry Punch Flavored, Straw-<-berry Punch ) , .
CANADATURE WATER COMPANY 'LtD, ,4 i ".'-
, Sparkling Refre-shers: Wildberry, Black 'Cherry,peach, Raspberry .,-Lernori Lirire, Orange
,
, CLEARLY CANADIAN BEVERAGE CORP,7-/ 4-- >s
/-- - .,Quencher: Grape, Apple, Tropical Lime,'Fruit &
,, Berry, _/
\ I-, BRACH & BROCK-CONFECTIONS, INC- . , I ,I,, ' e
Hi-C® Fruit Snack
--2 c
.C"
Let's Celetirate!A World of Healthf'Food .
:. 7 \LET'S'CELEBRATE! is an eXcellent sequel to Let's Party, a nutrition education \
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resource that rerates concepts of healthy eating to parties at home and sChool. Bothgrew from the belief that learning good eating habits should be fun and exciting.) --Ideas presented in this book are intended to help students learn eating skills andattinicles priinarily bk preparing and eating food.- ', /
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LET'S CELEBRATE! suggests aCtivities, recipes. It also has resources to helpstudents: 1)-enjoy a variety of nutritious fodds and feel confident about tryine'r
'unfamiliar foods; 2) understand\cultural influences on food,preferences and eating ( _,
habits, and; 3) appreciate the similarity and diTrsity of the wofld's tteoples. '. .)
---_ . ---.- ,, , - c _LET'S CELEBRATE! Is fnli of ideas for S-Chool, home\ and other settings. Iweach of the hook'seight cultural regionsections, the reader will find the followingleatures.
_ ClassrbOm and Nutrition Ideas-
Countries of the-Region
.Paety 'Ideas"
Times to Celebrate
Classroom-Recipes ,Food Guide Pyramid and Spices of life-
, (for each of the cultural regions)" `.-'Cafeteria Menus and-Recipes (see example)
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Ideas'appearing inthe Cafeteria Menus and-Recipessection are adapted-for use inthe school cafeteria. '
Although clearly ndt. 'authentic, these menus andrecipes offer foods somewhat representatiye of theregion. Recipes use ingredients, equipment andmethods available to.most'school mitrition programs:
_ Menus and recipes were tested irrschOol cafeterias inWest Vi- ' r
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The book is available for loan-frotrithe Nutrition Unitr ,
or may be purchased from'West Virginia. Prices varydepending on.quantity put:Chased: Please fax.(86676663) a: request to Anetta StevenSif you Would like toborrow the 'book.' FOr ordering information, contactJudy 'Schure (866,6654).
J
Cafeteria ilVeaus
Mexican LUnch
Chicken n'Cheese QuesadillasEjotes con Lemon (Lernon Green, .Beans) _-
Spanish RiceFresh Oranges and Bananas-Mexican Chocolate-Pudding
Brazilian Lunch
Black bean Soup` w/ CheeseSliced Tomato and Pepper StripsLaranjis (Orange Salad)Fiesta Cornbread
Regional Lunch
Cuban`Chicken n'Rice
Haitian Mixed -VegetablesPineapple or Orange WedgesCinnamon Miaffin
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Colorado Communiqué
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coking for some quick'S'nack ideas that are fun I.& kids to make? Peggy Schmidt,Tood-SerYice Direetoi at-Linion'put together an assciftment of _easy to make-snacK one fa. each month.Teggy,had originally received a NET-- . ..1. -,grant to institinethe snack progiam, and she has been gracious enough to continue with the program fa-another
-, year-nlesnaa recipes \were designed to be tun for the kids to Prepare, arwell as eqOse children to different texture and\ --\'--- new foods: ,, -,,
1 AntfOi a-
4/Zbanana, splii lengthWise dr 1/2_stalk of celery2 Tbsp. pe'anut butter, reducedJat5 raisins
Spread peanut butter on flat-Slice of the banana or,..Oelery stalk:-Arrange,raisins)on top of peanut butter for:ants.(
-1Lettuce leaf1/2 canned pear i ,
"A/2 slicelowfat American chee'se1 sm-ali plastic straw_-Figh-shaed_crackers
ear
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Arrange lettuce leaf On a ,6 inchplate. Place-Pear on leafjcut side up: Cut sfit incheese_on the diagonal: inse:t triangular sliee of Cheese in straw. Put lower end ofouter edge. Scatter fish-shaped crackers around."bridt.:: I
r ' 1 animatbrackerI largeparshmallow2stick pretzels 1-
1/4
upper portiOn of straw. Cut-stice-ofstraw into thundedend of Pear near
- 2 Wheel vegetables,(cucumber or carrots,
-e
1 ftoothpick -1/ ,
1 p-inch piece of yarn/\
, . -Push toothpick throngh marThmallow: Push on the cucumbef or carrofcircleg for Wheeli Insert pretzel stick1/4 inch-,apart. Tie aniMaccracker. between Pietiel sticks.
)ts.
.7/
1 0/2 red pepper strip1 2-inch-outside stalk celery1 red apple
;1 toothpick).
, 'Cut 112 down stalk of celery several times. Put in ice-water to fan. Attach to the stem end of the apple with _1/2 of the)-
1 to-othpick. Attach the pepper strip' to the bloisOm end with other piece of toothpick to form neck and head.)),_ r'
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"olorado.Communique
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/-MoovineRight Along /
As of January 1,1998,--the Food and' Drug Administration (FDA) rules for labeling ,
, -
changes for milk wilLgo into effect. The labeling chatigeS were actually passed in 1996;but the dairy industry was, allowed until January 1, 19,98 to cohiply. Under the Current: -
, labeling regulations, low fat is Ofined as 3 grams of fat or 1es per serving. Since 2%Milk has approximately 5 grards of,fat per 8 ounce-servihg, it does not fit into this_category. and Will nOw be called ReduCed fat: The' 1% milk does meet thedefihition of a
:LoW Fat food, With about 2A grams of fatftper serving. A produet with les§ than .5 grams)of fat-can be lab'eiledlat free, which ig-Why skim \milk has,a label change.
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'Old Labels , Fat _Con lent)
,Th . New LabelS , _
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k-
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Regular or Whoie- -..1 \
2% ." C ,L.c
1%/ -
',Skimr
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8 grams,- ,/ /
5 grams___ -
... ,-/
2.5 grains/
less than .5 gramI /
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§ime
Reduced Fat(
<-) ' ,-Low Fat
\ \) ,_ Fat Free )
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k Helping Raise Healthy Children \.( (-
Realizing the impo\rtance of school nutrition and Phystcal\eclutation-,. I
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This message was developed by Judy Schure, Colorado Department Of Education Nutrition Unit, in collaboratibn withthe Colorado School Food Service Association and Western plairy Council. To promote dig Message, irt attractive andinformative brochure was developed The brochUre has been very popular, and Nutrition Serv,ices of Ahroradistributedthem_,with the school heWsletter. This is a great way to gef oufthe mesSige that mitrition and physical education areimportant!
kemeiaber...ehildien learn by itamplel
Colorado- OMMIllnique
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\ - ,x'- StiMNIER FOOD SERVI-CE PROGRAM / 1
A._
Is it sinnmer? No, but it is-the start of the Sunimer Food Service Program season andit is- , _...,..)-- -never too early-to talk abOut becoming a,Summer Rod Seryice Program sPonsoring organi"--
-.-7. zation.-The main rewards of becoming aSFSP Sponsoring Organization are: 1) employees_.
c-,-7- earn wages, through the sunainer;2) the school district gains additional positive public .
.,relations'; and 3) the most important reasOn is that you-can.feed children during the summer,,months. .
_Current SFSP sponsoring orgainzatioris should have receiVed a practide SFSP application, information oh trainingdates and noticeS'about changes in the SFSP. If you would like a copy of the SFSP applications on MS Word, pleasecontaCt me, toll free, 'aC(888) 245-6092-or,(3-03) 866-6650).'You can alsO access the Nutrition Unit Website for training .
dates and times,: www.cde.state.co.us/fsnutrit.htm '
- Confidentiality, Of Free 'atid Reduced Price InformAtion, \
--' \ . ) i L )"I need a list of the free and reduced students-to see if they are eligible for this program."--how many times haveyou heard those words frOm principals,,superintende* or/other individuals?:Although these individuals may mean
k well, the`free andreduced price informatiori is confidentigunless an infOrMation releae has been signed, or die -....1.- -: 7information being collected isdesignatedlor the following programs:7
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_1 1) Title I allocation and evaluation purposes
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2)- Natiehal Assessment of EducationalTrogress on behalf-Of the b.s. Departthent-of Education's Office of Ediica-y. -tional Research andImprovement . )
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SchOol Breakfast ( c'oritinued from'page 1 ),'- .
In response to inptit-frorri betWeen learning ;and nutrition, U.S. Senator Tim Johnson, SoUth
1,Dalota, hirodiiceda-194that WOuld Make univer-Sal breakfast an option for all-elementary schools in.the country'. The bill (S1396), entitled Meals for
- Achievement Act, would provide, funding forschools.that want to Offerfree breakfastto children,regardless of their families' incolne level., For those ,
Of you Who need to.convince the administrationabout theimportanee Of breakfast in the learningprocess, help,is available: A prlot, universal breakfast
-.program was 'conducted in Minnesota. TheresultsOirthis study .are available frOm the Minnesota Depart-
, 'naent of/Children, Families & teaming / A copy-canbe obtained by calling (612) 297-2094'and askingfor a summary report for the School/Breakfast-Programs: Energizing-the-ClasSioom study.
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liorado Comnioniqui?
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NeW_ NetProlnstruCtin-,
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"Gerie,SCheve has recently joiried the,NETPro Team:-ne reside§ in the (_
small town cif Eckei'..4 located aboutten miles;north-east of Delta, but is anative-,of the Denver suburb ofArvada. Gene has a B.A. degree inBiology and Chemistry and has <wOrked as an environmental healthspecialist with the Delta CountyHealth Department. He is currentlyself,ernployed_artd provides cknsul-tation arid training to food serViceemployees of, Delta-and MontroseSchool Districth: )
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_ cl6=L,62,3.0 1 0 00 00/ 10 10 0 'IL 0 10Of= <7 1=1-7 )
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In Washington, DC . Legislation has beenproposed in Congress that would provide schoolbreakfasts for all elementary children\at no
.f7 charge. Entitled the "Meals:tor Achievement -\
AcC the'intent is to recognize--the próvenbetween an adequate breakfast rind cognitivedeelopment. It alsO will atterriptth-emphasize
"that providing breakfast to all-children, at noch\ arge, is not any different than providingbooks, computers, and bus transportatiOn.--,While the bill may riot pass this year, it do'es
'have bipartisan support; this is a good sign that(-mernbers of Congressinay finally be acknowl-
ging ihat hungry kids cau'(learn. SOmelhingall Of us have known sine-6 day one:
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..SummerMorkthop ....Therannual Child \'-z
Nutrition Summer Workshop will be held thiSyear at Coloradii State University, June 15-17,
\1998. Plans call for a full, two-day conference,a format popularwith(attendees:A variety ofcourses'for both managers arid rissistants'willalsThe offered.
/Integrity . Child Nutrition programs existfor
childrento help them grow and thrive, to keep)
them ready to learn. Some of you haire been,COnfronted by administrators and educators whoargue the necessity of competitivelood sriles-tomaintain adeiplate revenue for their schools,larticularly high 's`choolS. We:riaust appreciate ,
the political arid econoniic cliniate in schOols-today and ream to work as partriers. We'cannot
cOmproinise d-ur primary reason for being-here:.'`To preserve and protect the nutritiOn integrity.of the Child Nutritionimograms, recognizing the \\proverflink between nutrition-and a child's-ability to learn."
Colorado Department of Education
William J. Moloney, Commissioner of EducationArt Ellis, Assistant ComMissioner
Colorado State Board of Education
Patricia M.-Hajfes, Chairman6th Congressional District, Englewood
Thomas M. Howerton, Vice Chairman5th Congressional District, Colorado Springs
-\ John EvansMember-at-Large, Parker
Pat M.Chlouber3rd Congresional District, Leadville
Patti Johnson.2nd Congressional District, Broomfield
Clair Orr4th Congressional District, Kersey
Gully Stanford1st Congressional District, Denver
Colorado Communiqué
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COLORADO DEPARTMENT OF EDUCATION,/STATE OFFICE BUILDING
'201 E. COI:FA)DENVER, COLORADO 80203
Nutrition Staff
Daniel C. McMillan, DirectorHerminia J. Vigil, Supervisor
Judy Schure, Senior ConsultantBarbara CVeVas, Senior Consultant'
Kay Nash, ConsultantJeanne Aiello, Consultant
Dave Clay, Senior ConsultantHeather Mixon, Consultant
Newsletter Information
For more information on any of the articlesin this newsletter, contact:
Kay Nash, Editor(303) 866-6653
CS FSAMulticultural Survey
One of ASFSA's objectives is to address the needs of a diverse membership.
ASFSA Strategy 1: Identify the needs of school districts for multilingual/multicultural foodserviceprograms for members.
CSFSA Strategy 1: Conduct a survey of school foodservice directors for needs identification.
Please complete the following survey and return to: Mona Martinez-Brosh, R.D.Brighton S.D. 27]Nutrition ServicesBrighton, CO 80601
1. Is your district currently addressing the needs of your multicultural population? Yes No
2. How many cultures have you identified within your school system? Please list the cultures.
3. Have you modified your menus to accommodate the different cultures taste preferences?Yes No Please submit copies of your menus and recipes. Jeanne Aiello has said that shewill compile a recipe book of recipes submitted.
4. Is your district currently printing materials in other languages, if so please indicate what languagesand submit copies.
5. Is your district currently experiencing any concerns regarding multicultural employees, such astraining, dress code, getting along with fellow workers, etc.?
6. What other needs has your district identified as areas that your operation must address?
7. How are you currently addressing the needs listed in number 6?
8. What types of materials would be helpful to your district to help address the diverse cultures?
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EsJr10 C73 --'=3
Er
-Thi-CEIG. IC))0 00 = 00 ,0 = 00 0 10 00Th
[email protected](DR ,og 4h® Nu40411c,R Mai
Contratulaiimis
Judy Schure receiNN,ed the 1998 Ruth -C.'Bowling Award for ihiganclingUadashipia.11.11101imalmotip atWestern Dairy Council's annualmeeting and recognition luncheon. Ascoordinator of the Colorado Depart-ment of Education Ntitrition's Educa-
-:, tion and Training program, Judy is
known for her dedicationtowardsfurthering nutition education inschools. She has also been instrumen-tal in helping develoP training mated-
/ als that are Wed nationally.
_
Digging Into 5 Apal
elebrate 5 A-Day week, September 11.119,11998. Take the 25 A/ Dakhallengeoffers great opportunities for schOol personalities to Model the 5,A Day habit! Asalways,,creatiVityis,the name of the game for any nutrition edication program.
Several fruit and- ivegetable choices are served daily n school breakfasts and lunches, butthe dilemma is how to get-the kids to eat thern. Try getting thein invOlyed with fruits andvegetablei How? 6ig into gardening.
_
4,5 01(0(_
4S a Dag- far Bator Heafthl
,Whether it's a full-kale school garden, a window sill germination experiment, or a small-plot at honie, gardeningallows children to experience leisons that wi0 last a lifetime.,At its inost scientific, a garden provides a living Contextinwhich children can study the principles of Mterdependence, diVersity, cyCles; scale and limits',-;energy and resources,
succession, and sustainability; principles that are/part of the science standards .: ' , ./
for Colorado. While helpMg teachers meet their educaqOnal priorities, garden- ,--
ing provides the opportunity to teach childrenabout 5 A Day and hellth;plugit is just plain fun! ' ._
,-,.._ --
There are many ways to experience fresh fruits and vegetables here in Colo-rado. Parmersmarkets abound in most areas of the stite, and many are openspring through fall. A-list of farMers' markets and Colorado farms offering
i tours to school grouPs will soon belavailable on the state's official 5 A Day \- ,
website, wwW.colorado5aday.org. \over the next few months,.we at CDE wi11
be gathering ideas for siMple ways to connect the cafeteria/with-tile classrooni
, around gardening and' to 5 A Day. We'll begin with theresource table at _.
workshop this summer. Hope to see you there!-,
Coloando .Costopea. ffica6
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,
'Are_.YOu Using USDA Recipes ThatFor-Ground .Beef?
_
Call
N
USDA recipes-that use groundbeef call for
-;17.5 lb. (raw
, . ,weight) per 100-'.2 Ounce cooked, meat/meat alternate portion. If you areusing ground beef that is less than 24% fat.-7-Which is what ,the USDA recipes are based upon, you may want to make,adjustments to these recipes because less Weight is lost-duringcooking. For example, with 80/20 ground beef, use 17 lb. per100; 85/15 - 16.8 lb:\per 100; and 90/20 - 16.6 lb. iler 100.)This\may Vnot seem like it makes much difference,-but whenUsing large amounts of ground, beef, the cost savings can besignificant,
\,^
Tliey;re Here,-The Child Nutrition Prograrnforms fOr the -1498799 school-year have been mailed. This
-iyear the cover is pink so you can't miss it. Thebooklet contains all the,necegsary forms,/
., except l'or the CDE187_(renewal agreement),This will be-mailed by Herminia Vigil at a later; '/ - _ \date.
- --, , N--,. N,
' Please takethe time .to browse through it'andread-the cover letter and instructions for eachprograni. The packet this year has been three-hole punChed so you can put it in a notebook.If you woUld-like the forins on disk, please callNs
,kay or Jeanne at (303) 866-6661or 'tolifree,(888) 245-6092. -
cSfSAAnnounc'es NewIVIembership Secretary
. iianFy O'Dell/of O'Dell ManageMent'Services, Inc. is the new membership --',
secretary for,CSFSA: Please mail all Of theattendanee forms and certification slips toNancy at the following address:
L
O'Dell,Management Services, Inc.896 S. Victor Way -Aurora, to 80012
N
_ Telephone:(303) 3414053 -Fax: (303) 343:7887 -
-Approval for Continuing Education credits-for district and is'sociation courses should
,be sent to:
(
Jeanne Aiello ,CDE Nutrition Unit-201 E. Colfax Ave.benver, CCo 80203
:oloredo agoall6a1406
It's \a lioad Trip /
\Each tall, NuMenusimining takes a road trip. In Atikiist and-September, Jeanne Aiello and Barb CVeVa:s bring their NuMenus
-training to you. If your-district has plans to switCh to NuMenus,in-all or some of your schoOls we recommen&that you call and-,setnp a district training. The training wine pr4vided on Offerversus Serire and,Menu Work Sheets (even if you are usMg a \
1
-form developed from your own software). Don't hesitate to call'-rwe-are usually booked by July!
Call Jeanne at (303) 866-6659 or toll free, 1 (888) 245-6092.
f-
/
National School Lunch Week, October 12-16, 1998
This year's theme folNatienal School Lunch Weekcis `!School:Lunck It's a Hit! Take this opportunity to strut
,. your ituff, bi stepping -forward to show off your menus,'/ dipliain recent changes in \the cafeteria, and emphasize-the
, link between healthy eating and-eduction. \)
-,-
/Many schoolsi make up their menus months in advanCe toI-enable them to purchase -What they willsneed for the neict
.. ,
i school year. Now that you know the dates of NationalSchool Lunch Week ,you can put:it on your calendar andseen these two -great recipes. i
1
... ,-,_
Chicken Quesadilles
Chicked; diced, cOoked _Onioas, fresh -TomatOes',"fresh, ired ripe_Peppers; sweet, rredjaW
- ,
Salt. .
Pepper, BlackPaprikaGarlic powder 2 Tbs6. -Tortillat,,7-in'dinmetfer 190Mozarella chee'se,.parf-skiM
.Cheddar cheese . lib. 8 diozMargarine 5 .
/ ,"
Direaions1:1 Use dked commodity or othei-cooked chicken; :1
Place chicken,onion, tornatoes, bell pepper andspices in steamtable pan and cook in steamer for 5pinutas.`-
4 lbg., 1ioz.8 oz.-
,1 -Oz./
1 th.1 Tbsp.1 Tbsp.
1,1 1/2 Tbsp:
1 lb:12 oz. V,r
3. Place eight flour tartillas ori 18x26-inch sheet pan, that has been sprayed withfood release'or lined
with a slightly oiled pan liner-4. Place 2 oz. chicken mixture on each tortilla and
spread evenly _5. Mix cheeses together. Sprinkle 1/2 áz otcheege on
tOp of chicken mixture.6._Place second tortilla on top,and brush lightly with
margarine.Place in 400F conVection oven for:3 to 4 minutes._
8. Mix lettuce and tomatoes. On-serving line, top each/quesadilla with 1/2 oz lettuce/tomato mixture.
r (
Yield: 50 quesadillas-Meal Pattern:2ozk. M/MA,-2 grains/breads -
Per Serving: 417 cal., 26.4 g pr., 41.7 g Carb., 1.8 g15.6 g fat, 5.2 int. fat, 55 mg chol., 712 mg sod. 162 BEvit. A, 20.3 mg vit. C, 324 mg ca., 3 mg iron . Lj
All recipes taken-from chOtO1 Food SeMce and NUpition, Apfil 1998.
r r
Italian DunkersL (
' Beet, ground /,Onions, fresh, choppedGarlic powderToihato paite, cannedTomatoes, crushed,
canned, heatedWater
7-,
Beef stock /-Brown sugar
\ Chili powder ,
Oregano, ground :-Parsley, ;dried --
Basil, groundSalt-
::\Yhite pepper
\
I.
,.... 9 lbs: : ,-,.._-,
,1/4-cup ,'-
1/4 cuP, 2`Tbp. _
J 3/4 #10 can\ , ,..
://- .1 1/2 # 10-cans. 1 'qt
- 1/3.cup2Toz.\
2.tbsp., 2 tspl__,2 Tbip.,.2 tsp N2 Thip,, 2 tsp2 Tbsp.,z2 tip
.- 2 Tbsp.A 1 Tbsp . ;
\ , - )/ ,- , i ,- r1. Brown ground beefand drain well
V
2. Add onions and gailic powder. Cook 'until onions .beCome opaque. .
-3. Add remaining ingredients. Mix well.iSiMmer for-one
( ,( .,hour. _,
,.., -,
4. Portion sauce into 4-oz. souffle cups:Serve with Cheesy_ ,-
, Bre .V. /
,
Yield: -,100 setvihga-
MealPattern: oz44/MA, 1/4-cup FN . -Per sery0g: 103-cal., 8g protein, 1.6 dfiber,"4:8 g fat,
% 1.8 g sat. fat, 23 mg cholesterol,- 269-mg sodium,:84:RE.vit.A-15.1 mg vit. C, 22 mg ca, 1.8 mglron
(
;
Cheesy-Bread.
Italian BreadMozzarella' cheese,,part-skim
Yield: 1 serving'
. 2 oz.loz
-
Meal Pattern:'2 grain/bread, toz. M/MA,
Per serving: 225 cal., 11.8 6 pr., 291 carb.;1,.5 gfiber, 6.5 g fat, 3.3 g sat. fat, 16 mg cholesterol, 463'
-,/mg sodium, 5011E A, 227 mg ca 1.t mg iron\"- ---
N _
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Ccioardo opdieuniggl),6
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1 `--- _Nuirition ind Agriculture in the ClassrbinnA simmer nutrition cO)urse /---/ '
Eat Gooci Food=---Yisit a Dairy FarrnAneiGett Cradit ._, . __
-\. Ill this course, food- serVice personnel will receive resonrceS, that can help meet one' of the standards in the AmericanSchool Food Service Association's pys TO Excellence. This-standard is tojiave "age aPpropriate/current nutrition kedu--cation materials readily.accessible to teachers." YOU will learn-from registered dietitians whatnew in nutrition and
, -,4phylical activity;experiment with fon-d, and visit a dairy farm. Informatiim Presented din be used in the classroom and in ,everyday life. Classroom teachers and school food service personnel' will take home new, action-pac-ked resources _inhealth and agriculture_to complement your diStrices standards. " ) , - /,
' )"< ,. k-
\ ,
/N ,-, , ,
-(' This-class,will be offered Ally 14 and 15, 1998. It \viill be at the Holiday Inn,in-Northglenn, Colorado. Class is from 8:30AM to 4:30 PM-each day. Classluition is $65 and enrollment is linited.-Fifteenhours of CSFSA cohtinuing education-.
i--_, credit is available for fond service Perionnel, or one hour continuing education credit for teachers. Register for the class-by calling Western Dairy Council at (303) 451=7711 or 1 (800) 274-6455. \ ,_ - /, - ,
(..
Scholarshipi-for clas-S- tuition are available. Fifteen scholarshipiwill be awarded: Scholarships will be-limited to,one perschpof distriet. Applicants must be employed by a pre-kindergarten *rough grade twelve, Colorado public school dis-trict The requeSt kir a st holarship application can be' faxed or e-mailed to .1114 Sehure at (303) 866-6663 or
, --
/ \Schure [email protected]. Application deadline is June ,19..- / -)'N J
,- .1.'--
5-'-J e-
Let's Celebrate! was a featured resource in the February/MarCh issue of the Colorado Communique:It is, an extellent _, / s , _resource for the district; ,school libraries may want)to order this publication and inake it available to teachers and food
serVice-p;ersonnel. Several people have ,called and expressed an interest in Pn Crchasing Let's elebrate! ' - -_,.
, . ; ,--- \
_ Ordering informitieri:- -
,\ , ,- \ -_, DuantiV \ CoSt
6/ \1-9 $25.00 eaCh
-- 10-24 ' /$22.00 each,,25 or more $19.00 each-,
,
)
Make check payable\ to Curriculum Technology Resource Center., . ,- \ \-West Virginia Currieulum Technology-Resource Center, -, --Cedar Lakes Conference Center -----Ripley, Westfirginia 25271 ' __,.
).,, ,
- - Telephone: (304) 372-7874- , ( c FAX: (304) 372=7875\ ,
Colorad976mataviapi6
'
-1
_/5,
""5,
_
-
,
Diabetes PreventiOn'lhogiram.
/.
, Do you have a-familylnember Who has diabetes? Did you have diabetes dhring pregnancy? Are-yOu Overweight? If youanswered "yes7 to"-any of these questions ind are 25 or older, you may be_eligible for'a research study to help find outif
-,, .diabetes-can-be delayed or prevented. -
-_ , - \ _--.,
) :-..-m
The Uniyersity of Colorado School of Medicine i's one of 25 Medical \centers in tie United States,l'ookingsfor people io7---- ,, participate in the DiabetesPrevention Program (DPP). The study is directed towaids w6men and men who are at risk -/-
-.- ... . . ,.-/' for deVelopingdiabetes. This is the first sneh large.iscale disease prevention study to be conducied in the United States. -
- The DPP is teiting whether healthy eating'd exercise or tWo types-of medication tan prevent diabetes.,PartiCipants ,-
, wiWbe followed until -the year 2002. s e =-', i- \ - - _
i_ ,( ..--r ,,.:, ,---' r * z
All study-procedures_are freeof charge. For more informatiOrior to make an appointment for screening, please call-_
:---- ' -)-- - ,
/
(303) 315-7854..,. (\
< ,..-...:,NET Grants' ,
1
)- .-, ., , = \-,. - r ,, \
NETigrants; hp to $1000 (per giant application) Will-be availableforthe 1998-99 school year Each-food seryiee, ,
department Will receile aNET Grant application; formS maybe duplicated, Here are spine ideas fot-a NET grantr o j e c t : ' s' - , i ,- ..--,..,
I
.-- --,, .,.. ! 1 r
7 Plan a training using-NETPRO instructors:Classes uvailablefor NETPKO are the Stiod Buying Guide;-Safety 'and Sanitation; Standardizing Recipes; Basic MatiApplications; Modifying:Recipes; Cost Control; Trimming the
Tat; and-Chlinarytechniques for Healthi, School;MealsSitialler districts may want to consider planning a,_,/ . trainhig with two or three other districts.
- - ) , \-,
Contract with a NETPRO instructor to coniplete a nutritional analYsis-of your school lunei and breakfast menus.
arid develop a plan fin. modification based upon findings.) / , L, \ , ., -, ., - . ; ,c .
Develop or purchase training-or nutrition edudatiOn materials that teach stUdents, teachers, food service personnel. - ,
r-f or parents about the Fodd Guide Pyramid or the nutrition labeling for foods. , __.. '- - _) - ,
-Select materialS to give nutrition information to students and teachers-about food produets or school menus in the\ \ , , . ,; 9cafeteria. --°, - .. - .. z -- )
, - , , N,
_i __, r , ..--
-Purchase-up-to-date nutrition education curriculums that have been tested 'and evaluated for use in the clasSroom 'S / :
_ . - / N e ' , / / (--__ and the cafeteria. _/ / / , - ( , - _ /
--, PrOide classes for food service persOnnel in menu.planning and food/preparationnsing hands-on'lab experi-, l- ----_ , ' 'ences'. .s ,
._ '1 _ . -c.-,. / ,
, Develop materials that educate schoOl board members and the community on the goals of the Child.Nutrition ', _-- '_ Programs. -, ' _1 ' __. . ;-. _- / .,_ ,
, _
41- / Arrange fol. Sir 5-A-Day;t6 visit YoUt school cafeteria to einphasizethOmportance of eating fruits and, veg-. ,
-' )-etables. -_- -. ,,, -- , _ ,
/ ... , 4 --- N
., A NET grant is an excellent opportunity to-do some of the "extras" you have always wanted to do. If you' have/ /
ques-\s" 'N ...,,-, \ 4 ' '-, dons, -Contact Judy Schure at 866-6654. -
./,_` \ --)
-..N
\r-. -:--- ...s ,----.7 / -
.., . .,,
- ..,- .-- (4 _ , (
--;Coffountio Commershie6(
1 r
Summer Food Service' \
Program)
this'issue,of the Colorado'Commu-- -nique, Siminer FoOd Service
Program insert lists all .'Open" sites,-where children 1-18. years of age canreceiVe a-free meal. The insert listi,the County;,organization running theOpen site; a contact Person; all Open-
' site locations; and the dates the Opensites Will be in operation.
During periods oftperation, an Opensite is alocatiOn wherechildren from,1-18 yeais of age can'receive one-or \twO free Meals a day, dependinionthe site: Please can the contactpersOn(s) listed in the insert, to
, inquireabout Whatineals and-the'time those meals will be served.
_
The Siimmei FoodService Programis administered by the listed-organi-zations, through the Colorado Depart-7ment of Education, stiitrition Unitand United States Department of
, Agriciilture, FOod and NutritionServices. You may call the Nutrition
_Unit at(303) 86676661 or toll ftee(888) 245-6092-for qnestions_or
(" additional information.
Criditing of_Salsa _
As has been said before, nothing isconstant except change, and thishas Certainly been true with the .
Child Nutrition Programs. Mostfood servide personnel areawarethat salsa cannot be credited as a,fruit/vegetable in the Traditionalnrthe,Enhanced Food Based Menu
plans. HoWever, after reyiewingthe policy, the USDA has had achange of heart; they haVe'estab`-'
k lished a new policy.to allowcrediting of salSa if certaincriteriaare followed.
Sevetal years ago; when thecrediting of salsa-was first consid-ered, the decision to not allowthe
yroduct \to Teceive credit in the /
school meals program was basedon two general factors:
1) Salsa,was considered a condi-ment and was-generally uSed inamounts smaller than one-eighthcup. Thesesmaller garnishamounts were not counted towards
('
In recentyears; salsa has become,.,
widely accepted by children, andmenu planners now use it more inthe role ofa vegetable side dish, inamounts greater than one-eighth
) cup. At the Same time, the Depart-ment has Made a cintimitnient to , ,_
.inaintain flexibility, in. all planningoptions; to help program participantsserve lower fat, healthy meals. Since
_ - fsalsa is no longer being usedprima-rily-as a Condiirient and becansethere are numerouiproducts avail7able that contain only 'vegetable-ingredients,: the Department's polidyhas now changed to allow credit for'the use otsalsa ina reimbursablemeal. Salsa Mal receive credit under ;thecfollowing'criteria: 1) the Mini--intim amount that:tan bensed toreceive credit is one-eighthtup; 2)
v For prodncts that contain all_veg-etable ingredients plusamounts of spiceS for flavorings, one
, hundred,percent of the product may 'be used;to meet the volume require-_,nient The USD commodit salsa )
' the vegetable/fruit requirement. fits intolhis category:The amount was often not Con-trolled and anaccurate determina- \ For products that contain nOn- ' .1tion of their contributiontO the /. vegetable components, like gums,/
. 7 kmeal could not be made. starches or stabilizers, only that.,i
.
portion tif the pioduct,that is a2) Salsa Was consideied aformu- vegetableingredient may.be countedlated product with no standard of towards the volume requirement. It, identity, therefore, it Could and -,
is the resPiOnSibility of the pnrchaser;often did contain non-yegetable --- ':,to Maintain documentation on thecoinponents such ai-modifiedfood:
\ percentageof vegetable in a product. ,- ,-Starch,
guinS and stabilizerS. ., This wiltneed to be supplied andFurthermore, because,the formulasfor-salsa.Were the proprietary
information "of the food manufacrturers, there was no way for aschool-to determine the actualamonnt of vegetable,the salsacontained.
doCiimented by the manufacturer or .
Can be written into .a prOdUct specifil, -\ /
L
Colorado oranuarivai,
6
Best Practkes Awards
The USDA anziouneek another-year of,BEST=PRACTICES AWARDS. The purpose of the awards is toencourage andreward outStanding practices in school foodservice. The nomination forin is-proVided as an insert. If you . have cpies=.
- ,
tions, contact Kay Nash at (303) 866-6653_ A nomination shOuld consist of: .
0 a complete and accurate description. of the practice(at least 250 but not to exceed 30,0 words),_ . - \ .
, 0- , appropriate numbers, such 'as: -dollars Saved or increased ifrarticrpation- .
0 ' relevant history, iMpact, andhbr cost effectiveness /
/ A- v documehting photograPhs or newspaperirticles---
0 :ornicopy of any coloriJng books, posters'oriiideosthat have been developed' (-1
0 name and telephone-number of a contact person
O. , - mailing address
0 7 size or average daily participation of sch'ool or School district
0 the category for the nomination
--,/ _
Here are a few ideas for each category.,,these ideas are not intended as limitations. Nominations of Creative or innova-, J /
,, tive in all categories are encouraged. i .....
2 _ _ -s.. ..,
AtccoMmodating Students With Spealal Need& Lunchroom facilities, accommodation, and marketing-specifi-cally designed to encourage participation by students With disabilities/special dietary needs. Nominations should focuson feeding students with special needs rather than using them in voCational programs such is working in the cafeteria.
_ -./ l --- - \ .
School1
Breaktaist Program Expansion - Marketing used in the breakfaSt Program and /or other creatiye or-innovative ideas for breakfast food service-or Menu planning. Include enrOltment and participation figures-and percent
. ,
increase. Schools that_receivicl a breakfast grant are not eligible for'this award inthe year they receive a grant \ /1 / , -- ' \/ ,
Creative Implementation of_the Dietary Guidelines - Steps made toward modifying:recipes and altering, lpreparation techniques. Expansion or introduction of new foodS to service line, including steps taken to inform stu-
dents about the'new foods. Systems for monitoring student's Cheices to determine how itudents are incorporating thec . .
' dietary guidelines. "Before" and'after" memis .shouldbe included in the nomination. :-
, ( , 1, 1 ,.Education in Nutrition and the Dietary Guidelines Aaivities with-Students and/or food seryice personnel that-
increase awareness of nutrition and choices peoples mf ake in following the dietary,guidelines. Incorporation of media \----.
/. )and community resources into thesnutrition-education program.,Nonunation must state if the School received a Nutri-`tion and Education Training (NET) grant durini the tithe period the practice has taken place,
\
.Innovative Cafelerlay\ractices - Administration', management activities, and time management; cafeteriadesignand decor: Innovative ways of Overcoming space,equipMent, environmental or management problems or,thnovativeuse of themes. The innovative Cafeteria practice should create a more PoSitir imageof school food service.
-
Team Nutrition - Nutrition-related activitiei sponsored by7eam Nutrition. Schools that proyide effective learninopportunities for-students and 'which demonstrate a strong link between \the cafeteria and the classroom. ,-
, 7
Increasing Payticipation,Through Marketing - Promotions, special events, themes aiid-contests. Involvementand outreadh to outside community.Iiighlighting and promoting the cultural diVersity in a school,through meal,service:-
.(-
!dovelill6 othiweadopto6
"
k
cic7;c2,C3CI 0 001 100 0 CI 1=1 II CI 00=I 0 0 =0 CU. ocr-
z
\
0 10 0.00 0. I.;0r10
_
The reauthorization\_of many of the-Child Nntritionprograms jot underway in Washington, DC .with theintroductiOn of HR-3666. Thebill was modeled'afterthe legislative propoial developed bY the 1,J.S. Depart-,ment of Agriculture. Many of the changes called forby, the bill involve program improvements and
.streamling and have little or no budget impact. Onevery promising change would be to allow districts toclaim reinlbursement for snacks served in after-schoolprograms along with their lunch and breakfast reim-\bursement,It could be as early as-May that the bill
_ would be considered bY Congress, considering this isan election year, and many members are anxious to
\ start their campaigns.
Thelwo coinpaniOn Meals' for Achievement-billswould provide free brealcfasts for all elementary
'
studentS,and are, gaining moresupport. Even with a' $300million plus price tai,-niernbers of Congress are responc17-ing to llie researchlinking nutrition-and school perfor-mance. Maybe not this year, but the driVe will cOntinue.
A true friend teChild Nutrition.
Ralph Randel, former food service director for Greeley,, and past CSFSA President,,pasSed away on April 9,. He
was directof at Greeley for 22' yearS, before retiring in1991. Ralph was a,true champion of our programs, and of ,
children. Please join me in extending heartfelt sympathy -to his wife Joanie, and to his loving family. He will bemissed, but certainlyNnot forgotten.
Tempersture'S rising. . .
'Must mean that summer is just around the corner. Timefor a little reSt and relaiatiOn for many of you. For others,a timefor working in the Sin-rimer Food Service Program.For about 500 of your closest friencli, a time for fun and_learning at this year's-Summer workshop. Whatever -
activiti (or lack thereof) that yOu choose, do-it with thesame amazing enthusiasin you show every day whenserving delicious, nutritious: meals to ColOiado's chil-dren! Work hard! Relax hard! Play hard!,
Colorado bepartment of Education,
William J. Moloney,'Coinmissioner_of EducationArt Ellis, Assistant Commissionei
Colorado State Bcierd of Ethication,
Patricia M. jiayes, Chainnanj6thCongressional District, Englewood
Thomas M. HOwerton, Vice Chairman5th Congressional District, Colorado Springs
JOhn Evan'ss-Member-at-Large;Parker
Pat M.Chloubur3rd CongressiOnal District, Leadville
Patti"Johnsori2nd Congressional District, Broomfield
Clair Orr4th CongrEisional District, Kersey
Gully Stanfdid1st COngressiónal District, Denver
Collonido .Counnalurlqu6
1
r COLORADO DEPARTMENT OF EDUCATIONSTATeOFFIC-E BUILDING201 E. COLFAXDENVER, COLORADO 80203
Nuirition Siaff.
Daniel C. McMillan, DireCtorHermini&J. Vigil, Supervisdr
, . Judy Schure-, Senior ConsultantBarbara CyeVas, Senior Consultant
Kay Nash, ConsultantJeanne Aiello-,-ConsUltant
Dave Clay, Senior ConsultantHeather Mixon, Consultant'
.)
Newsletter Information
For more information on any of the articlei-in this newsletter, contact:
Kay Nash, Editor .
(303) 866=6653
BEST PRACTICES AWARDS CRITERIA
1. Evidence of sustained excellence (20 points)
Consideration should be given to overall management of the program. Schools and school food authorities
that have run a superior program for some length of time should receive the highest score.
2. Innovation (20 points)
An idea that gives a new and effective twist to an old solution or that is an innovative and successfuladdition to school food seMce should be rated accordingly. Creative and clever ideas should receivemaximum ratings.
3. Impact (20 points)
Evidence of increased participation or increased support or recognition from students, patents, teachers, or
the community.
4. Cost effectiveness and efficiency (20 points)
The idea should make good use of the available resoumes and labor. An expensive new computer system
that makes a major improvement in efficiency could be cost effective if the expenditure is in proportion tothe results. Manpower and budgetary requirements should be reasonable in relation to the results.
5. Transferability (10 points)
Awards should establish standards of excellence for other States to strive toward. Some judgment should
be made as b how easily the idea could be implemented by other schools or SFAs.
6. Presentation (10 points)
The material should be well presented. It should be well organized, complete, clear and succinct Although
well written material may be rated highly, objective measures of success, results, and such brns asphotographs or letters of support from appropriate users, i.e., students, PTA member or teachers shouldalso be considered as part of the presentation.
19
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986/
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985/
2619
85/
26/9
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861
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6/8/
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6/8/
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6/1/
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22/9
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15/9
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The
Col
orad
o D
epar
tmen
t of E
duca
tion.
Nut
ritio
n U
nit a
nd th
e U
nite
d S
late
s D
epar
tmen
t of A
gric
ultu
re (
US
DA
) pm
hlbi
ts d
iscr
imin
atio
n in
its
prog
ram
s on
the
basi
s of
rac
e,co
lor,
nat
iona
l orig
in, s
ea, a
ge, r
elig
ion,
dis
abili
ty, p
oliti
cal b
elie
fs, a
nd m
ante
l or
fam
ily s
tatu
s. (
Not
all
proh
ibite
d ba
ses
appl
y to
all
prog
ram
s.)
Per
sons
with
dis
abili
ties
who
req
uire
alte
rnat
e m
eans
for
com
mun
icat
ion
of p
rogr
am in
form
atio
n (B
raill
e, la
rge
prin
t, au
dio
tape
, etc
.) s
houl
d co
ntac
t the
US
DA
offi
ce o
f Com
mun
icat
ions
at (
202)
720
-588
1 (v
oice
) or
(20
2) 7
20-7
808
(TO
D).
To
tile
a co
mpl
aint
, writ
e S
ecre
tary
of A
gric
ultu
re, U
.S. D
epar
tmen
t of
Agr
icul
ture
, Was
hing
ton,
D.C
. 202
50 o
r ca
ll (2
02)
720-
7327
(vo
ice)
or
(202
) 72
0-11
27 (
TD
D).
US
DA
Is a
n eq
ual o
ppor
tuni
ty e
mpl
oyer
.
Publication of Child Nutrition Unit
An `UnReasonable Approach?"n
'
,-An&you thought the other four.optiOns wereconfusirig! The "Any Reasonable Approach" regulation has finallY been- \"
>. ' issued aS a proposed regulatioh and-can be fOund in it entirety, in the Federal Regfsiei414://,ivw,.acccgsgpo.goVil- =-:su_dods/fedreWa980515c.hitinl: Its offidial title' is AdditionatMehu- Planning Alteritatives (AA/IPA). A 180-day
", 5' 1,-...... ,-- i --..) -comment period is in effedt and-any comment Must be postmarked by ,Novprnb6r 12;1998; final approVal isliot . (.,
expected before the 1999-2000 school year. Cortiments can be sent to: Robert Eadie, Chief, Policy and Program \\., ,
. Developinent Branch; Child i\IntritioniDivisioh, F'ood and Nutrition\ Service, USDA,-3101/Park Center Drive, Alexah-_. , . s _.., , , ..., , . ,-,-
dria, Virginia 22302 or Via the Internet to: [email protected]. The United States Department of\ N \
. Agricultine ekpects tWo distinct classeg q proposed alternative approaches to emerge./ ---, ,.."'-. r ._
1.. i:"roposed alternatives conSisting-of minormodifications-to one of .the-four existing Menu,
planning syStemS.. ' . ____ - N
-:. - /
----71) WeeklY- meat/Meat alternate quanti6/ standard: Sonie'food gdrVice directors haVe indicated that it-is not always practicaf to- .dffer the ftill dailifrmninium'portion of tbe.meat/me/at alternate to-Mponent required-for/the NSLP under the foOd-basecfmenu - / ,
N ---. :... planning alternatives, forsxample, a servMg of less than the requited four tablespoons of peanut kutter. It is proposed that the _ / -1-- - N
. - --- .Iquantity of meadmeat alternate can be vaned on a daily basis (no-less than\1 citince)aS long a the full -10 ouficeS is available 'over.-
>N a five day week. --
,.../ /2) Flexible Age:Grade Oroupings for-Food-basedAlternatives. It is propoced that 'schools using the enhanced"food-based menu -
.,plarMing option will be permitted-tti plan menus using the minimum quantity reqUir,- ements apPlicableto the majoritY)4 children,. .
, .
, -- / - -,-provided , that no more than one age iii,grade falls outside the requirements for-the majority-of children. This option Wilk generally
-.it , -...,. - , .
1.- be applicable,to schools using_the enhanced food-based alternative since it is not:needed for:the traditional food-bas4 mend--7- planning _alternative; thebroadei range of the groups and the abilitY of the schools to -tie-,the portion-sizes fOrthe grades 4-12, -..----1-... s
\ / 7 \ -- .
-,- makes this less of an issite for, tiaditional food-based menu planning. . . ' \- / ----
, \.
2:-Unique Proposals that depart significantly from existing iystems.N.
If there ate,rhajo' r changes to one-ofthe existing merii planning systems by the-school foOd authority (SFA), these_ chahge:would-be snbject. to State Agency._ (SA) review . With-any"aftemative-aPProaCh de-veloped by, either:theor SFA-,---certain guidelines must befollowed.. .
lt Fluid milk Must be-offered foiboth school lunch and breakfast.-Z Offer-Yersu-Sserve must be included fOr seniq high schoOf siudentS.' _ ,':'
3:: One-third-Of ihe RoA.: mnst be filet at lunch and mie-fOurth ofthe RbA mat be met atbreakfast - N - .- _ - . :) -ii \ --
_ -. .
".<k(f 4.-FOods ofininiMal nutritional'V'alue are prohibited from being sold in the cafeteria ditring--" -- - Meal service: / .
5. The minimum quanfities established to credit food items as.componentsunder the -'"-.,-__
food-based meu planning systenis-must be a d h e r e d w in,any Wod-ba-sed menu;--
-planning aliernate4aPfiroach. 'T - "'Alternate apProarches must detail,what Constinnes\a reimbursable meg,-inclndingthehinnber and.typeof items,(and if aPplicabie,ithe quainitie of each itemj, and
-how a ijeimbilisable meai is to be'identified ai the Pdint of serviceb`y- the children,cashiers and any reviewers. Alternate approaches\ mnst also inchide either anexplanation of how 'the alternate atiPiroich couldbe monitored within-The existingcriteria,-Or a comprehensive nutrition monitoring_planthat the SA could
.
- \
Coliindo Communird"
V
==.
NETPRo Classes ....
Subsidized Adoption ... ,
Food Alert
National School LunchWeek
Sugar: An unfair rap?
Coordinated SchoOlHealth
Team Nutrtion
Sanitation
F& R regulations
Children with SpecialNeeds
_
r
2
7
New NETPRO Classea
Look for an updated NETPRO brochure in mid,/:-- 'October. CDE'will be mailing one to edCnchild Nutri-
tion-Director/Mariager in. each-,:diStrict. ,The new cl assesthat-will be offered in 1999 are shoWn.below:L. 7_ . .
-
Target Your Market the Manager's module
Specifically designed for on-site managers, thisfour-hour workshop will assist you in developingnew point-ofIsale skills, effectively communicating'ideas and promoting new marketing concepts.
Healthy EDGE 2000
This ten-hour workshop helps food service profes-sionals effectively handle challenges and takeadvantage of new opportunities.The course satisfiesthe latest program requirements for ASFSACertification, as well as USDA's School MealInitiative for Healthy Children. Healthy EDGE2000 focuses on nutrition education and assists allsChool food service professionals in offeringhealthy, appealing meals that satisfy children's
,dietary needs.
Now You're Cooking!
A dynamic, hands-on, seven-hour workshop thatwas created specifically for kitchen/production staffand managers. The program is- designed to teachcreative new approaches to recipe modification andmenu "thinning" using a variety of methods'including USDA coinmodities. Participants willgain the skills and tools necessary to put thesetechniques into action in their school kitchens.
Scbool LuOCh Week:
ReMember to celebrate National School Lurich Week;, October J-2-16, 1998. There will not be any additional 2-
prOmptional materials provided to school diStricts,'as-abooklet entitled Classroorn Conriectio ProMbtionswas knt to'Food Service Directors and Managers inJune. Contained in thiS booklet.are promotions that can ,
, be used-for Nationalchool litinch Week, as.well as-- Colorddo Child Nutrition Week and National Nutrition_
Month. \If you havenot_had the opportunity to do,so,look through the ClassrOom Connertion Promotioni'
; booklet and order your nutrition educatiOninforinationearly:
. Colozzr;i0 Ceiniqunird\,
)\ .
, , , ,. .
Subsidized AdcipticifiThe term"adoption" ii the cOntext of "Subsidized adop-=::..\
-tion" usuallymeans that certain adults in the,household-
havebeen given legal custody or responsibility for thechild who is being adoptedeIn making eligibility determi-fiatiOnSin this case, the child should be Considered as an
Member of the houSehold, and the inCome forthe child's needs Countedin the hOnsehold'sjotal inéome.
\Howeverc-there have been kime instanceSin Which the 'T.- 'tern' "subSidized adoption"-' has been used to refer \to a \legal arrangement in which the child in question is not,considered to be in the:Custody of any hollseholddult;
-- but.is under the:legal guardianship ofthe_court.In _this 1_- -.
case, the legal custody arrangement\ slare essentially-the-_same as for a fOster child. _.
;<,
/ .;.,1 (/ . (
,Leta-Make. It Perfectly Clear _
_ It is not O.K. to serve juide instead of milk. Eoth/ can be-served, arid the-studerit dait choose either
the jnice, Milk or both. The National School-
Lunch Act requires that fluid milk.must be offefedto students at bre'akfastand lunch (see paget347
. in die Healthy_School Meali Training Manual).Whether it be under NUMenus,-or'thefOod-basedoptions, schoolS-dre required to-Offer a variety offluid milk-Consistent witlichildren!s preferenEes inthe prior year..If the type of milk represents`lessthaii one percent of the total amount of milkCOnsiimed in the previous year, the senoOmay
/
,FOOD ALERT!
,
As a precautionary Measure, a hold-has-been placed.ofidll 'ground beef and pork Originating attheBauer Meat Company; Ocala, Florida, inCluding_ground meat sent to-prOcesSors under-State Pro-cesSing Contracts (whole-muscle iheats such asbeef roast are exclticled from the hold). Dne to-- ,
productmislaheling by the-,comany,'USDA haS ;
withheld the maticof inSpectiim 4t this plant,'effettiv-elit preVenting_the groduction oranynewproduct as well as retaining all produets curreri4'at the Plant.`Please direct,questions to StephanieWagg, f'ood Distriblition Programs. '
\
-ZA. ;&
%--
o,fp,,1)
'..-. 6 -'' ,., /. \ , 7- . 7 / .1 7
YourSELF is one ofihe firSt Federal infarthation efforts on nntrition and physical attivity that speaksdirectly to.adolescents. The Kit contains-materials forhealth education, home econoriiics or famiry-hVing classes. It is geared
.- -\toward1s 7th and 8th gradestudents-and provides them with information.on how to make smait chOices abOut eating.
1
and physicafactivity: The materials show respect for the adolescents' powier-Of choice, and \their increasing toritrbl:over their ovin health.The Kit will-be arriving in middle schOdls in August 1998,-and will contain:
yourSELF magaiine (30 copies) ,s . ._ .. - ,_ /
-Teacher's guide ---,\ -, '..__ __.: ' .Duplication_masters Of student workbook and additional materials ---
Nideo--- --', , \ -) - ...,' / . .-s.
. Poster - Power of Cboite'(to be posted in the cafeteria), Ideas' for linking cafeteria dantlassroona 4- , t
\ I --, \ . , ' ,-,, /-1--- 7 I ,- , - _..the kiiIs 'being sentsliretily to thefoodservice manager it each middleSchool. A leiteidescribing the kit and-its_ \ .
-t contents Will be sent to the/ Schoapridtipal.NSDkis'asking that Middle sehbol inanagersensure that `the kit gets to 'the teaeher in the school who can incorporate theinformation in their currieulum. '7. , ;
-i ,., % '' - - > \ 11 , --. -..--- 1 `` ---'-,:, / ', Ifthe distritChas a middlesehool that,is neW-within the past two years;-there'sdposSibility that they may notreceive
kit. ,If this:is the-Case, please cOntatt Judy,Schure:at the Color'adoDepartnient of Education at(303) 86,.6 -6654;: alimitednumber of additional kits have-been,ordered tOaddress this-problem. ,.; , -`_, : '; , \
,/ <.
, ) -' \ - - ;
' , ' \ . --
t
' o b. o o. O-0 00 o \o o
.
-/0 A
. : .,We don't need rio,stinking germill ,
r. ,...
. .
---._ 7"Keep It Clean--'The First Step 6 Food Safeiy" is-this" Year'S thane for NationafFoO4Safety EducatiOn MonthTm,(NFSEM), whichswill be held in Septeniber. Cleanliness has_. \- /
- .....,__,
been found 6 be a_signifiCant factor inloOdborne disease preyention.,NFSEM Was \
:- liunchedby-the restaurant and food Serxice industryln 1995. Siow in its fourth year , ithas become a major food safety educatiOn focus for g&erninent and consuiner orgirii-
, (
zations, as well as ifidus*. President Clinton's National Food SafetY Initiative-also_ -...-recognizes-and entourages observance of NFSEM.
,--. \
- -._"W- ash hands, utensils-andkitcherisurfates OftenstO prevent foodborne illiies-s" is the
---.----'- \ ',/- ,
mess'age promoted for National Food Safet4Month. This is an excellent time to,focus1/4- ,-, ,.
your effOrts.ori -educating students, teathers7and other school personnel on the-impor-v - ...._
, 1 ,tante Of food-safety. .
-_ , .
/_
4-Encouraie-local elementary schOols to hold a food -safety/handwashing.day,featuring'stories for children about the-
> - -- . ,importance of cleanlinessThandwashing. Refer them to,the WEB site, http://wwyloodsafeti.godmikbeinaik.hinall_
----_which has -a-coloring book and caitoOn featuring the USDA Fight BAC character. Yon may also-want to go td\this /;--- -:-WEB site and make copies of pages front the cOloring book and cartoon,to post in the cafeteria during September. - ` 1-2-- _1 ,/ , _, --
-.. '
co:forrio Gimmtinifu4'
'1
I_
\
-3
\
--Free and-Reduced PriCe Regulatton.Update', . ,
J N., \ i ..-
:- There have been many inquiries iegardingthe free and/reduced regulatiOns as it pertains to the first '. \>-__ . 0.-.:.6 .1i - "130 operating da-ys Ofthe new\ school year. Last Year it_Was tatedthat the students receiving free \
/ '' -N
meals-is a result of direct certification, did n'ot haVe the 30 day grace peno <This meant-that the.
student who v:tereho longer-on the difect cirtifiCation list, eitherhadto Pay full price for-their meals- .
.: until # new applicatiOn was approved; of haVe the apPlicatiOn aPproved before the beginning of the ,'..
school year. This caused problems for many of theidistriCts, and tibsequently,,the questioriwas .
again brought before USDA ancr,a revisedanswer was given. The following questions 4nd answers ,
/. stiould clear up the confusion,-affd Dan McMillan has sent a memo to food servicedirectors and 2'\h_ . superintendents addressing these iSgues: -.I-- _ ; ----
_
. ... - .- L. '1.- IS there a,re4uirenzent for ah SFA to follOw the ten-dciY adverse action proceduix when achild
-, willno longerbe served free or reduced-price Meals after' th'e 30 aperating.ilays are up?,,,
\
, . , ' - '. . . .__ , .\
.
A district m'ay use,the student's Prior year's eligibility for Up to 30 oPerating(gerving ) days into the current school- year:If a new application hasfibt been reCeived
and-processed-67
'Y the end of the 30th day or if the student does notappear on-the distnct's Direct Certficatiori list for the current yeir, they must be retufhed to."paid'siatus on the 31st
_,operating-day Of-the school year.. ,
,
2. Ifa faniily still liasn't submitted an application by day...fi, Mast they'be dropped from theeligibilitylisi?\ ;
7'.As'Of day 31, if their eligibility based On the previous year's doeumentation has eXpiredand their eligibility for thenew year has not been-established, then the stiTdentW inusf pay full price for their-meals
\- -,-, - -- -. _ \%. t , - - - /- _ ,,
- /l
. - \ -3. If a family receiving,meals baSed-ion a prior yedr'4eligibility submits an appliCation On day 28;-but-the SP.:A, , ,_
-. can't process it-by day 31, Must they be clioSped until the application has been appi\-oved?_ -r , --NI 7
Response: Yes, they musi be dropped."See exPlanation for #2, above.
-&
-- 1 ,4. - Are-studentrf from the previous yeaf'S
\-dire certification list allovi)ed_loTecilye-free meals ' thefirst 30 operat-=-:--",- '
--/, ing;iays of.the new school Year .
,_ , ., _..- /-------- _ -./ \
Ya Children whose eligibility ih theprevious year Was established through dirrect certification may 13e-rierved and. -_ ,, claimed in the free dategorifor iip to 30'operating days in-the-new school year.'But, if a neW appli.cation>i recei've/ci:._ 1 .
before-the endof the'30 days; and it indicates a change of status, the student's,elig(:tility isnolonge[based Upon theprior yearsktatus, but on the information contained in the ne;iapplicatiOn.- -_
-,, -
' /-
, -,-_ / .,--. '--- -- ,\.5. If a student Was rec-eiving.free or reduced.firice meals in a,different district, ..fin their previoui\year's eligibility
.N 1- be 'extended for the fi-dt,30 operating daYs of the\school year.`-, - s. ,,, .1 , ., .,:--- '1, .,_ -- -
, \I
..._ - , -,- - , / ,-
..- A student's-preyious eligibility stabs can onlY be extended if the schtiol receives a_copy ofthe preVious year's-icy _ - ,,- ,
application frOm the district Where,the studeritattended school. Otherwise..the student rinust pay for-meals:until the ,. , . \. apPlicationshas been approN'ied. MealS cannot be clainied-ietroactively fOr new student& -,- -.
. - 6. May an SFA sehd jamilieS affectedtiy the _30-day liMit an ack)ance warning4i6tice that they are about tOlbe kN : dropped unless an apPlicalionis submitted and apprOved by dciy,31 ?-; , /_ \ .__ ,-. :,---,
e `,. :,
.
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Yes..An adVance warning Could minitnize the nImber Of families.Who are not avvare that-their eligibility-status is,changing. -. , / \NJ _ -
. , I - \. `-', .
/ ,-- ....- \ > . ... - ,. , 27-., I.
_._ \ . . -..... ..,_ . -._ y- .., I,didarado Crommuni of
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COordinated Sehool Health :- -7
:I ' \ i ' --- \ /: 1. \
. './.- \ \ - '\-t ''' --: --: ' '---_ _Y LT( *
If you're feeling like One of thefew,people in Coldracki_who's thinking about children's health, . .
_ ,../
,take-he-art! There are Many others who recognize the important role:of-nutrition and health in _,-; ',-students'ability to do Wellsin school. 3 - s---,. - . -
(cdorado '.
(c4Diettia for
11 *VK-1 5
tolorado Connection far HealthyKids-(CCIIIK) is (coalition of state-le:KO OrgaMzatibns,ir;ing -,_. , 4 , , ., ., _
. to get sehool and=thstrict people to talk td,each othef abOutleaith! CCHK would like it`O'see--, ), ,../ ,\--- - ---- ....___:._ 4 - / - , - .,--- -_.
' health (and nutritionYrecognizedas aley lo atademic achievementind-be-taught regularlY arid effectively in Coloradoz, i-
, \ -school ' ..._, ,..' -.._,`- , - . )./:
- ' ' . .-, . . - I _
. _., (--- , / - t. l , ,' : ..
ThereOncept isCalled "Cbor'dinated School Health'', iii which' 'Nutfitiiin Services' arreqvcOgnized as ari esSential part 'i
.of,a succes'sful schOol healtil;PrograidJudy Schure and Heather Mixonrepresent the CDE'NutritiOn tiilft on CCHK, f_
= and severalmemberstof CSESA ensurethat the local school nutritiOn services-perspective ii.underSthod and respeeted"y-\ -N\ at the state,leyel. \ _.:_. - ' ' , ' 1 '' ("-,:, k ' '.; : N - -/
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Ntitrition Services is only one Of the eight 'coniponents'Of Coordinated School Health. Others include `Comprehen=
, \ sive Health Education', 'PhysicalEducation', 'School HealthServices' 'Counseling, Psychological, (rid Social ,,,..
Services', 'Healthy School Environment': 'Healthliomotion for Staff' ", and 'Parent and commUhitY Involveinent.h ---- k c' --- -- -----:
Each CoMponent haS an iniportant role, but as_:a coordinated network Vi,ese individuals Can create a synergy to ensure \
- thatkids learn the:skills that Will alloW them to make good:decisions about their-healthitiroUghOut their lives. ''' Y--
YoWll-probablY be hearingpore about Coordinated School Health in the-corning\rnonths and years. If your school ordistrict has a health adViSorY-council or2bodythat makes-decisions about SrtUdCiit and staff_healthlssnes, get iri-VOlvedi
, 4
±Judy and Heather:will helP you Make asontributicin -a.bolit the impottant role that schOol nutrition services,plgy in j.,__.. ,
stadent heallh ancLachievement. just giveus a call, (303) 866-6661. ' '.--- ' r- -,.
(,-- )" \-. - i%. ' ',..4
,--. /,
i
Is Sugar Re6eiving an Unfair Raii?. . , . . ,_.. _ -
-, , \ . \ \ _ ., ..,... Hyperactivity is a learMngdisabilitY that affects about_5(kof young Children; and-can poten-: -tially lead to academie and major behavior prOblems besPite the lack of scientifieevidence, \-"one of the`more popular and persistent beliefs held by Many parents and tea-ellen is-that ConL --.. - .
sumption-of sugar and/or chemical addifives by children-leads to hyperactivity and other.' behaiiiOral problems. This Perceptibri1/4is not validatedby scientific studies. TwOTwell2Coriducted -
1
(---studie by the New Englarid Journal of Medicine and the Journafof Abnormal Child Psychol-
> ' ' oiy,.provide ei-iidence that neither sugar Or aspittame causes hyperactivity in children. Simi-., .__ .
larlY, thefe'is no indication that sugar or aspartanie adversely affects the behaviorbf chilOren :---;
,--- --. with-attention deficit thiorder. 1: 2 :\,., )-. / -, / r ---" ! r
"7.--- . r .,- It:IS-possible that sortie children may be Sensitive to sugar and/Or sillartame; but it is a ve'ry smaltniim-lber. It has been .,-
-(:. found that children become-mOre agitatecrduring speeial evais slich as a party; but;it iS due priinarily,to'llie atmo7 :..:. \ --7- -
sphere and not to4he sugar contaimng treats-. Children should nOteat a lot of sWeets anyway,. because sweets are ._
/ generally empty calories that fill a childFrup; leaving no rooM for More nutritious calories. FoodScontaining "mostly- ' T --
-. - ....,. _ . .
.n---' simple-sugars should be .nainimized, but,theoCeasional sWeet treat does notLebritributeto\hyperactivity..The stitalin -'' ,.
chdcolate Milk has also,beeh accused, orcausini-childreh tixbe "hYper lint evidence doesnot support this view. Fo-ods -:-. -'.r.,-, ,. . - ..,
richin cdmplex carbohydrates tyPically Containtaore nutrients and_fiber than sugary foods. With.a thefhigh in-fiber,, ... . _ ., ..
)digestidn can be slOwed`, helping tO aid blood SUgarcontrol. . -- \. (
/ . .
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-paleires.o-Comentmioud
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- Sutrkiner Food Seryice PrOgram Up-Date -- ,---
I ,7,-: , . /
, -The1998 SUrnmer.Food Service Program (STSP) is winding down. To date-, we haveSerVedover 426,000 meal's with several claims yet to be turned in.
,
_
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SFSP sponsoring organizations arebouncing back from-the effects_of the Welfare Reform-A& i
-,--
\.... '- .: ..... _41996 by increasing their presence through,advertisement, customer service and-utzing, 7- -
-S- current food trends.for Children. Despite the SFSP sponsoring organization efforts the total '/ - - I,
number of children meals may be lower than last year. This may'bedue to the number of sponsoring organizationsand- 'the number of sites' dropped iince last year:, l' N. \ . N_ , . - ' .... --Z
/- \. --'--
\ With Changes- in legislation, we hope moreichool districts will become SFSP.ponsoring,pfganization. Recent legislative.-.-- -charigeS'include: 1)distriCrts having_the option of Signing a Permanent agreetnent; and 2)1iriiinating the application -i_.,
process,-ProPosed legislation that may help all spOnsorink organizatiOn-s includeS increasing the administration rate,v..,' -s combining operational and adfinnistratiT rates, national'advertisementand-reducedpaperWork: A national conference. ..-/- \ / , , ..-.\ inNovember_will allow us io get dclear picture regarding these proposed changes. . -, N
; For those who-are SFSP spOnsoring organizations,.thank you-for your participation and your hard work. For-those who-are not SFSP'sponsoring organilations, please look intO becoming sponsor,.s
.1/4
. I will bontact all eligible;sponsors inlanuary for the-1999 Summer Food ServiCe Program._friave a great schOol year. -,
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/ --- ,\ . . ,
,-._ -Olestra, the Fat-Free.,,tat
. \ ,,.1 _. / --\ . -
- Most peOple have heard Of 'Olestia, but are not really sure of its benefits-and -- .
,-----. =-.-..,.--- r....= .., ,:%_=-:.---= '.., limitatons. It has'been approved by-the FOod and Drug Administration in produCts 1- --- - -,- - - .. .,-,. - :- - -"\ ' r \ r INsuch as_potatochipscorh chips and crackers.'01estra is made frOm table sugar and\ \ ,
,- :- soybean or-cottonseed oil. Olestra is a zero,Calorie,szero-fat cookig oil that is. similar --- to fat in its looks,,taSte; andNcooking characteristics-.'01estra c§-toolarge to be broken,
down by-intestinal enzymes; and therefore, cannot be absorbed-4 the body, SMce Olrestra is not absorbed, it does not .--2-
contribute any calories from fat.' - ,-. -5 . 1 1
-- ) --.. , .
,\M01:16
\ 1Potato Chips are a food preparedwith Olestra: A one-ounce,bag of-potato chiPurepared with Olestra Contains 0 grams, of fat and. 70 Calories. Whereas; airegular, one-ounce tiag of pOtato.chipstontainss.10'grams of, fat and 150 calorieS.,There have been concerns as to the effect Olestra maY have on the absorption ofinitrients and sorneof these concehis ,. .have been validated'. Clinical studies have shown that Olestra has the'pOtential to reduce the abSOrption offa[soluble
, - _ - ... -vitamins, A,D,E, and Kand carotenoids ifeaten near the-same titheas Olestra. In orderto minin-iyetheeffect of Olestra
on fat-solithle,Vitamins, the FDA-has required.the'additiorioffat-soliible vitamins-to prOducts Ptepared With blestra.- 7.
Theremakalso concern expressed about the-effects of Olestra on-the digestive system. Studies shoed that 4ile some .://, i
- . ,. _ ,..--individuals experience gastrointestinal distress, most people .are not adVersely affected. Remember, aSVith anythingz.,-_ / moderation is the key. - - - -
1 7
Adapted from the Facts about Olestra, located on-the American School Food Service Association web pa.ge.
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cdarado Communifud
2 9 '/ 1/4 /
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11.116111 ('-6NM' 11;1I MY 111111M1 =-r _--Jr-
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N199i-Siate_Louise Siiblett Winner. 2
Ms:Brenda Loghry, a nutritition assistant at-HansonElementarykSchool Adams(County,School District;
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14, has been honored as therecipienfof the ouiseSublette award fdethe foarthrtime. She has been aRegional winner once and contends she will not stop
. . -- .,until she achieves the award as-the-National-winner.Brenda's entrywas'basedon the bilingual nutirition.education that she provided for Spanish spealdrigrstudents in HanSon Elementary; Brenda enrolledintWO Spanish-language classeso that she cii-uldcOmmUnicate With-the Spanish-speaking student's in
=her nutrition classes. Her COmMitment to the Child' 'N.
Nutrition programsiscertainly worthy of notoriety- ,'and Oraise:Congratulationsilienda!
--f
Try These tips/MITo get i'efrie&beans; peanut butter, and cheese.'
sauce out of the caneasier, send the UNOPENERcan throUgh-the dishWaSherbefore opening.
'USe aPplesauda instead-Of butterNto_spread onOnnamon tasts'the saMe -
TFor breakfast cinnamon rolls, prepace cinnamonrolls-and cut,:,but do-nbi bake; place in freezer untir:\ne'eded:The.clay beforethey are to be used, take "
"-J.:out of freezer and plaCe in cooler. On the morningto be served,jake out of 'Cooler and,plabe in -7-,
yvarrrier Until they,double in(siZe (about-15 mm
./
-,z--:Utes): Bake, §laze and serve. -... ,
z,,, ,...- , --;. t ., I.I When making instant potatois; use hot rapytiater. .
/ <Then put the panned_ potatoes through the steamer.. and get them Verihbt; this eliminateS:bbiling the -
, -;water first.
Taken from.New Southweit, Ai4gust 1998-
Colorado Cati2munAgu4
Tt \-
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Childr-en With-SpeCial Needs,
Ayecent conference on Feeding Children with Speciteniphasize,d hOw import-ant it is to providemeals
tcrehildren_with diSabilities.Children with chewing and"swallowing difficultiesiriay need the phisical Character-
/istid of their foods changed in order toadcomModatetheir disability. In,manYsehools, the special education
2 department:prepares the foodito the appropriate texture\ and consisteney. Although this:mak.be convenient for
,the food serVice departirienciS it really What is-hdt for--the child? _ ' r, - I --
1r\ .k
SeCtion 15b.26(d) Of the,Federal Regulations doesrequire schools and institutions to serverneals.to,. ,
.= disable'd children Whose handicap restricts theirdiet in'Such a' way, thatThey eanribt fUlly participate in the foodservice programs without somemOdification to foods or
--- menus'. In order-tO,Provide_thils service, the school inus.,thavea medical statement froM an osteopathic Or rnedicalL Njohyiicari that: -_
/ .1) verifies/special-meals, aie needed beca;use of their.handicap y_
2 2) preStribis the alternate foods arid forms. of fo/ods1 needed, to meet;the child"-S special dietary needs
\ ere is confusion as to which children are provided.1 modified meals, irid dOes it include- children with
allergies; foOd intolerance, arid obese children'? The 1\
L definition of handicapiied perion is interpreted tOlthearkthat ifa child's-condition sUbstantially limits one or ,moremalor life attiiiiies,.theri the school muSt provide'\
' the meal.-In- a Child Withfood intoleranées, such as,factoseintolerince, ifie sehooljg_UOtt required tO
_provide asubstitUtion. Al3orik entitled Accomiriodat- -ing Children with Special Dietary Needs in the School'Nutrition programs(it's freefor the asking) is an .
_ excellent resoniCe and can help answer inariyquestions:iYou can also contact Kay Nash at (-303) 86.6-6653 fOrmaSsistance with Special Needs questions.,
/
, In this iSsue of the Colorado CoMmtinique, a MedicalStatement is provided for your use: If Siou are requested_to Orovide a meal for a special.needs2child that requires.,--
. _
dietarY mOdifications;this Staternent must be-on file iri,
N
, --.-order to protect you from liability is/sues.
1
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6:i1L;kJ=sr maw:. vecs.sr isso slEt1.010 1.1 =los CCM. 1.11
Mark that ballot . . .\
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\ r, It's an,election year again. Study the candidatesand/their Political recbrds yery carefully. Are,they iii
-- snipport of education;--Children and Child NictritiOn?-, ''Beware, some of the inore unscrupulous individuals-
-t ,will look yOu-'stratght-in the eyes and promise theirsupport, then;turn right around and Vote in favor,of
_ , ,
legislation that is'not"childfriendly."--Child NtitritiOn- Programs arepopidAr.They arespoliticallycrbrrect; / '
they,aré.a. key element for helping education/ ---, ,1
- , succeed.You, therhild Nutrition pro/fesSiiMal are in --_
the driver's seat, and you know how to Vote., YOU are: al-SO an adVocate for children, and can helpsto per-suade friends and family)on how they should vote.The worst possible thing yoti could dO fOr Child
:Nntrition 'would be to do nothing. Don't lelthat r -N...,-- , . -possibilitY weigh On You conscience!:Vote-sinart!'Yote-right! Vote early &!,,Sanvoteofte, n!?)
\
'1rb-ack lnVsgood ol' DC, . .
5,
Child Nutrition-program reauthOrization, riecesSary to keep --'' /\,-
) ,qis funded through the year 2002=2003, continues its slow s itrek throtigh Congress Some Of the "good news'.'=type oftproposed change-s- includes pilot programs to test universalfree breakfast-at die elementary level, and-a greatly ex- .
panded availability of reimbursement for -snacks served inafter school-proiramS: As Ofthis writing, the legislation has -,-
----.
passed the House and Senate. A coriference-Committee willno,w workout any differences,and we should knO_W.whattthe final legislation would bring us bY late September or ,-
- :,,-- ,r._
early October.i -1--, -,.. -- .
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LeSs paper . . . ' -il , , . -r.
\ ,: \
,The AutebatedData Ex-change PiojeCt(ADEP)-at CDE --
has eliMinated the need for distriefs to submit their financialdata:on the Child Nutrition Progranis Operating Report(otherwise known aS the Dreaded_CDE Fani 5). The dataare noW being submitted electronically With all-df thebilier -----
1,financial datafrpin each-district. This should lead toi moreconsistency and acetiraey in the data that are being re-ported.' Next up on onr wish list: electronic claims submis-
. -sion. Stay tuned! .---"Ne;.,..., .,
.. ---
Colorado Department oof Education
Will am J. Moloney, Commissioner of Education,Art Ellis, Assistant Commissioner
Colorado 'State Edam, of Education
PatriCia M. Hayes, Chairman6th Congressional...District, Englewood
Thomas M.-Howerton,, Vice Chairman5th Congressional Districi, Colorado Springs
John Evans,Member-at-Large, Parker
Pat M.Chlouber3rd Congressional District, Leadville
Patti Johnson2nd CongressionaLbistrict, Broomfield
ClairOrr4th Congressional District, Kersey
,Gully Stanford1st Congressional District, Denver
Gdarah
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COLORADO DEPARTMENT OF EDUCATIONSTATE OFFICE BUIL9ING X- ).201 E.COLFAX )
DENVER, COLORAOCS 60203, ,
Nutrition Staff
_Daniel C. McMillan, DirectorHerminia J. Vigil, Supervisor
JudY Schure, Senior ConsultantBarbara CVeVas, Senior Consultant
Kay Nash, ConsultantJeanne Aiello, Consultant
Dave Clay, Senior ConsultantHeather Mixon, Consultant ,
Newsletter Information .
For more information on any of the articles'in this newsletter, contact:
kay Nash,-Editor(303) 866-6653
Medical Statement for Children Requiring Special Meals
Name of Student: School District: ..
Birth date: School Attended:
Parent name: Telephone:
Telephone:
For Physician's UseIdentify and describe disability, or.medical condition, including allergies that requires the student to have a specialdiet. Describe the major life activities affected by the student's disability (see back of form).
Diet Prescription (check all that apply):O Diabetic ( include calorie level or attach meal plan)O Reduced Calorie 0 Food Allergy (describe):O Increased Calorie 0 Other (describe):
Modified Texture and/or Liquids
Food Omitted and Substitutions:Use space to list specific food(s) to be omitted and food (s) that may be substituted. You may attachan additional sheet if necessary.
OMITTED FOODS SUBSTITUTIONS
-Indicate Texture (see attached sheet for additional information):O Regular 0 Chopped 0 Ground 0 PureedIndicate thickness of liquids:O Regular 0 Nectar 0 Honey 0 Pudding
0 Special Feeding Equipment
Additional comments:
I certify that the above named student needs special school meals as described above, due to the student's disability orchronic medical condition.
Physician's Signature
Signature of Preparer or Other Contact
Telephone Number Date
Telephone Number Date
I hereby give my permission for the school staff to follow the above stated nutrition plan.
Parent/Guardian Date
CDE Nutrition Unit
32Revised 6/97
FNS INSTRUCTION 783-2
7CFR PART 15b
"Handicapped person" means any person who has a physical or mental impairment whichsubstantially limits one or more major life activities, has a record of such an impairment, oris-regarded as having such an impairment.
"Physical or rriental impairment" means (1) any physiological diso:er or condition, cosmeticdisfigurement, or anatomical loss affecting one or more of the following body systems:
Neurological, musculoskeletal, special sense organs, respiratory, including speech organs,cardiovascular, reproductive, digestive, genitourinary, hemic and lymphatic skin, andendocrine or (2) any mental or psychological disorder, such as mental retardation, organicbrain syndrome, emotional or mental illness, and specific learning disabilities. The' term"physical or mental impairment' includes, but is not limited to, such diseases and conditionsas orthopedic, visual, speech, and hearing impairments; cerebral palsy, epilepsy, musculardystrophy, multiple sclerosis, cancer, heart disease, diabetes, mental retardation, emotionalillness, drug addiction, and alcoholism.
"Major life activities" means functions such as caring for one's self, performing manual tasks,walldng, seeir3g, hearing, speaking, breathing, learning, and working.
OCED_CFD7C==1CHCL 0 0 0, CI P. 0 0 0.= CI '0 Ci Os .=1
El
EaU.CI CI 0 ICI 1=1. 0 I= 00 0 0 CI 0 0 0 0 0 10 1
ef = CI 0 = CI = CI 0 .0 act
WHAT IS THE REAL COST OF THE BOTTOM LINE?
report entitled "Liquid Candy," was recently released by the Center for Science in the Public Interest(CPSI). The report focuses on the impact of the large amount of carbonated soft drinks consumed byteenagers and can be accessed on the Internet: http://www.cspinet.org/sodapop/liquid_candy.htm.
The nutritional and health implications of replacing nutrient dense food with beverages that only supply a source ofsugar are also discussed.
Teenage boys and girls drink twice as much soda pop as milk, whereas 20 years ago they dranknearly twice as much milk as soda. Overall, Americans are consuming twice as much soda popas they did 25 years ago, at a cost of $54 billiontwice as much as what we spend on books.
Carbonated soft drinks account for more than 27 percent of Americans' beverage consumption; this is equivalentto more than 576 twelve-ounce servings per year or 1.6 twelve-ounce cans per day for every man, woman, andchild.' This large increase is attributed, in part, to the enormous amount of advertising done by the soft drinkcompanies, in addition to the increased container size. The size has increased from six and one-half ounces in the1950's to the 20 ounce bottle being sold today. To add fuel to the fire, some convenience stores sell soft drinks in64-ounce size and many fast food restaurants offer free refillsa big draw for kids.
In order to ensure a market for their product, soft drink companies need to make sure their products are easilyaccessible. A recent trend by soft drink companies is to offer lucrative contracts to school districts and otherorganizations such as the Boys & Girls Club, in exchange for brand loyalty. Several school districts in Coloradohave entered into exclusive agreements with various soft drink companies and have been accused of "selling out"to the soft drink corporations. Schools insist that the reason they accept contracts with the various soft drinkcompanies is to provided funds for various programs within their schools. If this is truly the case, then taxpayers
need to provide school systems with adequate financial support inorder to discourage school districts from being involved in thispractice.
In the study conducted by CPSI, the most avid consumers of all are12-to 19-year-old males. Among boys 12-19, those that drink sodapop consume almost two and one-half 12-ounce sodas a day.'Teenage girls drink approximately 1.7sodas per day, but one out of ten
Proposed Changes ...momon-NP'HEALTHY
:iiits-fi4IEF_
Colorado Commun4rud
drinks five cans or more. This isespecially concerning, since teenage Handbook of Steam
Equipment .. .
girls are especially vulnerable to lowcalcium intake. School Breakfast
'Jacobson, Michael. (1998) LiquidCandy How Soft drinks are HarmingAmericans' Hdalth, CSPI.
continued on page 3
Program ....Summer Program ..
1% or Less School KitCertification . .
Competitive FoodExemptions . .
3 4 cde
Menu Planner
Are you ready for assistance with menu planning thathas a minimum of "governmentese?" Then take alook at the Menu Planner for Healthy School Meals.A copy of this was sent to each district, and itexplains regulations in terms that everyone canunderstand. In order for each school to receive acopy, fill in the order form included with thedistrict's copy and send before February 1, 1999.
Don't let this great resource go unopened. It includeschapters on the dietary guidelines, menu planningoptions, and practical techniques for healthy foodpreparation. It also has an interesting section on howto establish a cafeteria-classroom connection.
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
lit doesn't mean me
Having standardized recipes means everyone. It isrequired that each school district participating in theNational School Lunch and Breakfast programs havecomplete, standardized recipes; they were to becompleted by July 1, 1997. The time to start stan-dardizing the recipes is not when you get a call fromthe CDE Nutrition Unit announcing they will bereviewing your program. As part of the steps to meetthe requirements of the School Meals Initiative,school districts were offered training and assistanceon how to standardize recipes.
Requiring standardized recipes was not instituted tomake the districts do one more thing. It actuallyhelps the food service staff to be more efficient andhave more consistency in meal preparation. Stan-dardized recipes are also essential for the NutritionUnit when they are doing a nutrient analysis of yourmenu.
If you are unclear about what constitutes a standard-ized recipe, then call our office and we will send youinformation, or use the USDA recipes as an example.Standardized recipes are time consuming to do, sostart now and you will not be frantically trying tocomplete them before we arrive at your district.
Changes in Child Nutrition Programs
Every five years, specific Federal programs undergoreauthorization. Although the National School Lunchand School Breakfast Programs do not actuallyundergo reauthorization since they are permanententitlement programs, this time is frequently used asan opportunity to amend or improve the programs.The House of Representatives passed H.R. 3874 andthe Senate passed S.2286 to amend the NationalSchool Lunch Act and the Child Nutrition Act of1966. President Clinton signed P.L. 105-336 onOctober 31, 1998.
In order to pay for the new initiatives, the currentproposal is to use monies that will be saved fromrounding down federal reimbursement rates for freeand reduced price meals to the nearest lower centincrement, e.g., $1.9625 to $1.96. This roundingdown is proposed to generate $36 million per year.
Highlights include:
Provides an option for states in which a singleagency administers all programs to allow a singleState agencyschool food authority (SFA)agreement and a common claiming procedure.
Provides grants to states to help meet the specialdietary needs of children with disabilities.
Provides snacks under NSLP for childrenthrough age 18, in areas that are not high riskusing free and reduced applications and chargingstudents accordingly.
Allows after school snacks to be claimed freeunder NSLP for children up through age 18 inafter school programs with an educational orenrichment purpose program in at-risk areas.
Encourages schools to provide an adequatemealtime and a pleasant environment for chil-dren participating in school meal programs.
These changes require an implementing policy fromUSDA. We will let you know how, and when, thesechanges will be implemented.
Colorado Communirud
continued from page 1 Health Impact of Soft Drinks
The obesity rate in teenage boys has risen from 7% to 15%, inteenage girls from 4% to 13%, and in adults from 25% to 35%.Many factors contribute to obesitylack of exercise, excesscalorie intake and genetics. Soft drinks do add many non-nutri-tious calories, and a recent study showed that soda pop provided10.3% of the calories consumed by overweight boys, but only7.6% of the calories consumed by other boys. Although the resultsare not conclusive, the results do indicate that heavy consumptionof sugary soft drinks can contribute to weight gain in someindividuals.
People who drink soft drinks instead of milk or other dairy prod-ucts are more likely to have lower calcium intakes. Low calcium
°. intake is a contributory factor in osteoporosis, and the risk of thisdisease depends on how much bone mass is built early in life.Girls build 92% of their bone mass by age 18, but if they do not
consume enough calcium in their teenage years they cannot "catch up" later. Currently, teenage girls are consum-ing only 60% of the recommended amount and those who consume soft drinks, get almost one-fifth less calciumthan nonconsumers.
Improving the quality of students' dietary intake in the school setting is a health objective for Healthy People2010. Students' food choices are influenced by the total eating environment created by schools. This includes thetypes of foods available throughout the school, as well as the nutrition education provided in the classroom, point-of-choice information in the cafeteria and the school environment. For many children, meals and snacks con-sumed at school make a major contribution to their total day's intake of food and nutrients. By working withchildren, their families and other school employees, school nutrition and food services can establish an eatingenvironment that supports good, overall dietary intake. Improving the nutrient intake of children can make animportant contribution to learning readiness, short and long-term disease prevention, and health promotion.
One suggestion is that schools should consider adopting a coordinated school nutrition policy to promotehealthy eating through classroom lessons and a supportive school environment. A publication entitled, Guidelinesfor School Health Programs to Promote Lifelong Healthy Eating, was developed by the Centers for DiseaseControl and Prevention. It provides very good information on how to establish a coordinated school policy, and isavailable from the Nutrition Unit, or it can be accessed on the Internet: http://www.cdc.gov/nccdphp/dash. (Clickon "Strategies" and then select "School Health Program Guidelines.") A policy would address nutrition educationclasses, food sold in vending machines, at school stores, snack bars, sporting events, and special activities such aspart of fundraising activities, and school lunch and breakfast. The school environment can powerfully influencestudents' attitudes, preferences, and behaviors related to food.
The high consumption of soft-drinks is only one indicator of how the practicing of good lifestyle habits hasdeclined. At the same time that physical education programs are being cut in schools, the obesity rate is rising. Itis time to make changes now and it will require a team effort. The bottom line may look like it is in the black, asschool revenue is supplemented by funds from soft drink manufacturers. But the real cost of not promotinglifelong healthy eating habits can put children at risk for future health problems, and ultimately, high health carecostsan outcome that turns the bottom line red.
Contributed by Kay Nash, Editor
golorado Gommunirud 3
Handbook of S I IP Equip ii ent
For centuries, man has used steam to cook food. Chinese bamboo steamers as well as food wrapped in water-soaked leaves represent the earliest attempts to harness the energy and heat potential contained in watermolecules in their gaseous state. Many school food services kitchens make use of steam when preparing
foods. Steam can be produced by several methods. Various sizes and types of steam cookers require varyingvolumes of steam to cook properly. Jacketed kettles, combination oven/steamers, and tilting braising pans arepieces of steam equipment that are common in many school kitchens.
The Handbook of Steam Equipment discusses, in detail, how each type of steam cooking appliance makes themost of steam efficiency. Charts are provided on recommended sizes of equipment, based on the menu and thenumber of meals prepared each day. Information is provided on estimated cooking time for different kinds andsizes of batches of foods using various pieces of steam equipment. The handbook is a good resource to review ifyou are considering updating or replacing some of the equipment in your school kitchen.
Equipment Efficiency for Healthy School Meals
The menu drives the equipment needs for a school kitchen and the serving area. The video and handouts from theNational Food Service Management Institute program, Equipment Efficiency for Healthy School Meals, providesinformation about the use and misuse of kitchen equipment in school kitchens and cafeterias. Participants view-ing the sixty-minute video and handouts accompanying this program will:
Observe methods for maximizing use of existing equipment.CI Review plans for selection and purchase of equipment.
Explore new equipment options.
Handouts included in this program provide useful information. A kitchen equipment record form allows for thedescription of the equipment, a plan for replacement, and record of repairs and preventive maintenance. Sug-gested equipment for conventional kitchens is given in a one-page chart. Future trends to consider when planninga new building, a renovation or the purchase of replacement equipment are summarized.
The Handbook of Steam Equipment and Equipment Efficiency for Healthy School Meals are both available forloan from the CDE Nutrition Unit: call 1-888-245-6092 or (303) 866-6661 if you would like to check out eitherof these resources.
Contributed by Judy Schure, NET Coordinator
Coforado Gommunirud
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Colorado c5cSoof0rea1fasi .97rogramThe Food Research and Action Council (FRAC) has released its 1998 School Breakfast Score Card. Colorado currently has 773 schools participating in the School Breakfast Program. An impressive number, butthat's only half the schools that offer school lunch. And, student participation in the breakfast programs
can always be improved. If you have a breakfast program, but the kids just aren't lining up, try these tips fromFRAC.
Action Steps for Expanding School Breakfast
It pays to advertise. Having a great program means little if no one comesmarket and promote your program.
Outreach, outreach, outreach. You can't reach out too much to make sure that parents and children know theprogram is there for everyone. Create and distribute fact sheets on the importance of breakfast to learning, aca-demic performance, health, and behavior.
Identify and help resolve any problems that may arise. Check with the food services department about joininga Community Advisory Committee to educate and secure support from parents, teachers, media, and other areas
of the community.
Explore promotion ideas for varying age groups:
Offer breakfast in a bag for children arriving late, going on a morningtrip or wanting to socialize with their friends.
Set up breakfast carts to make the meal more convenient.
Sponsor a breakfast poster/rap/button/other contest.
Encourage school clubs to meet at breakfast time.
Try taste-testingit gets students involved!
Make breakfast part of the educational day. Collaborate with geography teachers on foods from around theworld; with the science teacher on food and growth, health and learning; with the art teacher on a poster contest;with the music teacher on a theme (or a 5-A-Day) song; with other departments, including Drama, English, andPhysical Education. If your school has a Coordinated School Health committee, this is an excellent forum foryour involvement.
Action Steps for Beginning a School Breakfast Program:
Form a committee to strengthen your efforts.
Develop a plan to share the work.
Conduct a needs assessment to build support and gain direction.
Approach key officials, especially school board members, the principal, and the school foodservicedirector to assess their support and concerns, and to alert them of your interest in school breakfast.
Contact the media to educate them and interest them in covering the issue.
Source: School Breakfast Score Card: 1998. FRAC's Annual Status Report on the School Breakfast Program.
Contributed by Heather Mixon, School Breakfast Coordinator
adorado Communirud
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The 1998 Summer Food Service Program (SFSP) hascome to a close. The final results are as follows:
Year No. Sponsors No. Sites No. Meals Served
1998 48 169 772,000*
1997 52 189 799,000
*768,00 actual meals + 4,000 estimated from 2claims outstanding.
As you can see, we lost four sponsors from 1997,however, three of the lost sponsors and their siteswere taken over by other sponsoring organizations.One sponsoring organization drastically cut thenumber of sites to ensure their program would remainviable. Factors that resulted in a decrease in thenumber of meals served were: 1) the reduction in thenumber of sites and; 2) the number of serving days.
On the positive side, the majority of the sponsoringorganizations did increase the number of mealsserved. Additionally, some sponsoring organizationsenjoyed the absence of a review and the reduction intime it took to fill out the application. I am lookingforward to reducing paperwork for the 1999 SFSPthrough new policies and regulations.
Coming up in the next Colorado Communiqué willbe a listing of districts with schools that automati-cally qualify as an open site by applications, as wellas counties and areas that qualify as an open siteunder census track data. For districts that do notparticipate in the SFSP, I hope you will look intostarting a program. I look forward to working withour current sponsoring organizations and welcomenew sponsoring organizations for the 1999 SFSP.Current sponsoring organizations: it is never tooearly to advertise the SFSP for this coming year.Get them thinking about summer early!
Contributed by Dave Clay, Summer Program Coordinator
Colorado Communirud
Market Your enu Changes
Healthy eating habits in childhood and adolescencepromote optimal child health and help prevent bothimmediate and long-term health problems. Milk canmake a significant contribution to the nutrient contentof meals at home and school. It is not only importantto offer 1% and/or fat-free milk in schools, but toconduct educational programs or promotional activi-ties to encourage students to choose lower fat milk atschool and at home.
Under Secretary of Agriculture Shirley Watkins andWilliam Dietz, Director of the Division Nutrition andPhysical Activity for the Department of Health andHuman Services, encourage all schools to offer 1% orfat-free milk as an easy way to cut total and saturatedfat from childrens' diets. Skim or 1% milk can beoffered to meet the low fat milk requirement in theschool meals programs.
Materials in the 1% Or Less School Kit can helpschool food service personnel, teachers and healtheducators motivate school children and their familiesto choose 1% or fat-free milk. The materials weredeveloped by the Center for Science in the PublicInterest (CSPI). The kit provides a variety of materialsto choose from such as fact sheets, classroom activitysheets, and handouts for students and parents.
The 1% Or Less School Kit (specify primary orsecondary school level) is available for $10 each ($15for both) fromCSPI, write: 1% Or Less; 1875 Con-necticut Avenue NW; Suite 300; Washington, D.C.20009-5728, or call: (202) 332-9110, ext. 352.
Take A Fresh Look At NutritionNationalNutrition Month Theme
The March, 1999 National Nutrition Month theme andpromotional materials are available from the Ameri-can Dietetic Association. Materials available include:poster, classroom kit, youth and adult size T-shirts,balloons, stickers for kids, and reproducible masters.
Contact the American Dietetic Association at 1-800-877-1600 ext. 5000 or at www.eatright.org to obtain acopy of an order form.
39
Certification The Key to Excellence in School Foodservice
A
key purpose of the American School Food Service Association (ASFSA) is to develop and encourage thehighest standards in school foodservice and nutrition programs. Providing educational opportunities toensure the professional development of its members is another.
The purpose of certifying school foodservice and nutrition personnel is three-fold:
gives recognition to school foodservice and nutrition personnel at all organizational levels for having achieved aspecific level of professional development
provides a program for professional advancement
establishes standards of job performance that provide for professional credibility
The certification criteria include both initial and continuing education requirements. Initial requirements forcertification include academic education (less than high school diploma or GED, high school diploma/GED, orpost-secondary), specialized training (minimum of 30 hours-10 each of nutrition, sanitation, and foodpreparation),and work experience (minimum 1 year).
ASFSA's certification program is open to all qualified individuals and is voluntary. Each school foodservice andnutrition employee must decide for him or herself whether to seek certification, but all personnel are encouragedto consider the benefits and to take the necessary steps to meet the standards.
For more information on ASFSA's certification program, call Nancy O'Dell, (303) 341-1053.
Exemptions Under Competitive Foods
There have been several additions to the list ofexemptions under the Competitive FoodsRegulation. These exemptions mean that the
products are no longer considered foods of minimalnutritional value (FMNV); therefore, they can besold during the meal period in a school service area.This does not mean that these products are approvedor endorsed by the Food and Nutrition Service. Nordoes an exemption indicate that these products havesignificant nutritional value.
BRACH & BROCK: Hi-C® Fruit Snack
EASTSIDE BEVERAGE COMPANY:
Sparkling Spring Water Fruit Beverage: OrangePassion Fruit, Red Raspberry, Strawberry Kiwi, WildBlackberry, and Pink Grapefruit Refreshers.
For a complete list of exemptions under the competi-tive food regulations, contact the Nutrition Unit. Or,if you have questions regarding this issue, please callthe FMNV guru, Kay Nash at (303) 866-6653 or tollfree, 1-888-245-6092.
Colorado Communirud
4 0
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NET Program unfunded ...
The Nutrition Education and Training (NET) pro-gram was not funded for the coming fiscal year. Forwhat is rumored to be primarily unexplainable andindefensible political reasons, the program got zerodollars appropriated from Congress for FY 1999. Inthe 20-year history of the program, it has proven tobe effective in providing the vehicle to promotenutrition activities and materials for the classroom,fund audio/visual libraries, carry out training forteachers and foodservice staff, target researchprojects and mini-grants, and other important activi-ties. NET is the delivery mechanism for TeamNutrition, which was funded. There is now a missinglink in the once solid nutrition education chain.USDA, states, and others will be working hard toseek future funding for this valuable program.
COLORADO DEPARTMENT OF EDUCATIONSTATE OFFICE BUILDING201 E. COLFAXDENVER, COLORADO 80203 cdeColorado Department of Education
William J Moloney, Commissioner of EducationKaren Stroup, Chief of Staff
Colorado State Board of Education
Patricia M. Hayes, Chairman6th Congressional District, Englewood
Thomas M Howerton, Vice Chairman5th Congressional District, Colorado Springs
John EvansMember-at-Large, Parker
Pat M Chlouber3rd Congressional District, Leadville
Patti Johnson2nd Congressional District, Broomfield
Clan On4th Congressional District, Kersey
Gully Stanford1st Congressional Distnct, Denver
Colorado Communifud
Better news ...
Check out the article covering Reauthorization Legis-lation elsewhere in this issue. The final product,signed by President Clinton on October 31, renewsmany of the Child Nutrition programs and providesfor some very positive changes. Included in thesechanges is the authorization to pilot the universalschool breakfast concept with accompanying "link tocognitive development" research (although fundingstill needs to be found.) There is also an excitingprovision calling for a vast expansion of eligibility forafter school programs to participate in a reimbursablesnack program, including serving snacks free to allchildren in schools designated as "needy" areas (thishas been funded). The after school snack provision ison the fast track, and depending on our claims systemsoftware conversion, could be in place as early asMarch 1999.
ANC in Denver ...
For the first time since 1982, the American SchoolFood Service Association will be holding its AnnualNational Conference at the Colorado ConventionCenter in downtown Denver, July 25-28, 1999. This isa tremendous opportunity for school foodserviceprofessionals from across the country to meet withtheir peers, attend informative education sessions, andvisit an exhibit area with more than 700 booths offood and equipment products. Mark your calendars!
Nutrition StaffDan C. McMillan, Director
Herminia J. Vigil, SupervisorJudy Schure, Senior Consultant
Barbara CVeVas, Senior ConsultantKay Nash, Consultant
Jeanne Aiello, ConsultantDave Clay, Senior ConsultantHeather Mixon, Consultant
Newsletter Information
For more information on any of the articlesin this newsletter, contact:
Kay Nash, Editor(303) 866-6653
8
'sons (ages 12-19) consumMoncyV mflIk end soft cirnnlo
25
20
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1977-78 1994-96
El milk0 soft drinks
1977-78 1994-96Boys Girls
0 The obesity rate in teenage boys has risen from 7% to 15% and in teenage girls from4% to 13%. (Although the results are not conclusive, the results do indicate that heavyconsumption of sugary soft drinks can contribute to weight gain in some individuals.)
0 Soda pop provided 10.3% of calories consumed by overweight boys, but only 7.6% ofcalories consumed by other boys.
0 Girls build 92% of their bone mass by age 18. Calcium is essential for the developmentof bone mass.
0 Teenage girls are consuming only 60% of the recommended calcium intake. If girls donot consume enough calcium in their teenage years, they are more at risk fordeveloping osteoporosis; they cannot "catch up" later.
U.S. Department of EducationOffice of Educational Research and Improvement (OERI)
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