Idaho Child Nutrition Programs

Biannual State Directors Meeting November 2011Colleen Fillmore, PhD, RD, LD

This institution is an equal opportunity provider

What we will be reviewing…

•National School Lunch•Child and Adult Care •Summer Food•USDA Foods•Special Milk•Camp Milk•After School Snack•At Risk Snack•Fresh Fruit & Vegetable

Programs we administer…

Idaho Staffing

Director = 1 Coordinators = 7

Includes running 3 grants TN (Team Nutrition) ART (Admin

Review/Training Direct Certification

Administrative Assistants and Technicians

Regional Consultants (Part time)

Regions of Idaho

  Current New RegulationsReview Cycle Every 5 years Every 3 years*Meals Reviewed Lunch

FFVP (If applicable)Breakfast*LunchAfter School Snack*FFVP (If applicable)

Review timeline 1 week 2 weeks*Review Wellness Policy

Make sure they have one or give TA

Wellness Policy Compliance for new requirements outlined in new law*

Sponsors Menu Planning Options

Nutrient Standard Menu Planning (NSMP)Traditional Food BasedEnhanced Food Based

Food Based Only*

Responsibility for Nutrient Analysis

SFA – IF NSMP – SA VerifiesState Agency if Food Based Option selected Only one week required

State Agency must analyze 2 weeks*(All sponsors must be food based)

Certification for 6 cent extra reimbursement

N/A State must certify 100% of each schools menus*

Growth in SAE

Socratic Method… is a discipline that uses

questioning to explore complex ideas, to get to the truth of things, to open up issues and problems, to analyze concepts, to distinguish what we know from what we don't know, and to follow out logical implications of thought.

Potential Solutions or Ideas

For Reviews: Hire outside

consultants to help with additional duties.

Have current regional consultants take on more responsibilities.

Do not apply for competitive grants and reassign current personnel.

Outside Consulting GroupsOther State Experiences? Current

Companies USDA

Knowledge Reliability Quality

For Trainings: More webinar

trainings instead of face to face.

On-line Distance training. End of course

assessment Pre/Post Tests

Potential Solutions or Ideas

cont.

Raising the Bar for Healthy Meals: A Success Story from Idaho

Why implement nutrition standards? December 2007 USDA Policy Memo asked SAs to

be proactive in implementing the most recent Dietary Guidelines for Americans.

Idaho wanted to set the bar high and encourage schools statewide to meet the most current nutrition recommendations.

Developed and

produced on-line video trainings to

put on website

Regional and School District trainingsOn Idaho Nutrition Standards

First School Year 09-10 Response: overall very positive

Have not heard that standards negatively effected meal participation

State Superintendent has received positive comments from school administrators

Compliments in the SA office Public beginning to understand that

school meals are healthy

Support for the Standards

Idaho Nutrition Standards are part of the Idaho SA SMI review

Unannounced visits to schools as needed Cooking With Whole Grains Workshops Vendor recognition at food shows

Change in Yearly Idaho Commodity Orders for Schools

Before After Difference

Nutrition Standard: Limit Pre-Fried Foods

ChickenNuggets

24 Trucks 16 Trucks1,356,800 less servings of chicken nuggets (a total of 6,784,000 less chicken nuggets)

Nutrition Standard: Whole Grains

WholeGrainFlour

3 Trucks 9 Trucks7,279,009 more slices of whole grain bread (257,040 more pounds WG flour)

WholeGrain Pasta

½ truck 4 trucks1,470,000 more ½ cup servings of WG pasta

(140,000 more pounds of WG pasta)

2010 is the first year school districts have chosen to have all whole grain chicken nuggets and patties for processing.

0

5

10

15

20

25

30

chicken nuggets Whole Grain Flour Whole Grain Pasta

Before

After

Before and After Standards

Chicken Nuggets Whole Grain Flour Whole Grain Pasta

Based on truck loads

Improvement due to Nutrition Standards (32

schools)Item Before -

those meeting our Idaho Nutrition

Standards

After – those meeting our

Idaho Nutrition Standards

Whole Grains 3% (1 school) 81% (26)

Pre-fried 88% (28) 100% (32)

Fiber 16% (5) 66% (21)

Cholesterol 41% (13) 81% (26)

In Conclusion Schools implementing these standards

will be more prepared for the final USDA nutrition standards.

Public has more respect for school meals in Idaho (overall awareness of healthy nutrition standards for school meals)

Key Components When Implementing Nutrition Standards Market to people outside of food service. Communicate: Market, market, market Release cycle menus before school

implementation deadline Get buy-in from food service up front Provide adequate time to implement Communicate with food vendors

Questions Idaho State Department of

Education: www.sde.idaho.gov/child/site/

If you want this presentation electronically please email me at:

crfillmore@sde.idaho.gov