Getting Started: USDA Fresh Fruit and Vegetable Program Part One

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Getting StartedUSDA Fresh Fruit and Vegetable
ProgramPart One

• Wisconsin Department of Public Instruction
• August 2009

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Getting Started

• Part One
• Program Introduction
• How to Operate the Program
• Part Two
• Purchasing Options
• Nutrition Education
• Community Outreach
• Program Promotion and Advertising

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Support in the School

• Success of FFVP can depend on support from school
  staff
• We know that staff buy-in can be a challenge
• Getting School Staff on Board with FFVP
• (on DPI FFVP webpage http//dpi.wi.gov/fns/ffvp.h
  tml)

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Grant award

• Brief Overview

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Grant Award

• Award is provided in two allocations
• 1st allocation awarded July 28th
• Allocation period 7/1/09 9/30/09
• Small portion of total grant award
• Purchase non-food items napkins, plates, cups,
  trash bags
• 2nd allocation to be awarded on/around October
  1st
• Allocation period 10/1/09 6/30/10
• Bulk of total grant award
• Purchase fresh fruits and vegetables

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Grant Award

• Keep these dates visible
• September 30th obligation date
• Obligate spend money by making a purchase or by
  committing to a purchase through a purchase order
  dated before the obligation date
• More information regarding
• budgets and claims is provided
• in the Mediasite
• Budgets, Claims, and Reports
• (http//dpi.wi.gov/fns/ffvp.html )

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Starting Your Program

• October 5th 9th Program Kick-Off
• September
• Purchase supplies
• Gather nutrition education materials
• Create promotional and marketing materials
• Prepare for a strong program
• Keep in mind each school will implement the
  program at its own pace

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Program operation

• Getting Started USDA FFVP

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USDA Handbook

• Primary guidance for program operation
• USDA memos at back of handbook
• Download off Wisconsins FFVP webpage
  http//dpi.wi.gov/fns/ffvp.html
• Contact Moryah Becker (moryah.becker_at_dpi.wi.gov )
  or Linda Handel (linda.handel_at_dpi.wi.gov )

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(No Transcript)
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Program Administration Operation

• Follow Your Plan
• Why the FFVP?
• What can and cannot be served?
• Who can have the snack?
• When can the snack be served?
• Where can the snack be served?
• What is and is not reimbursable?
• Budgeting your funds

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WHY the FFVP?

• Does more than provide a snack to children
• Goals of the Program
• Create healthier school environments
• Expand the variety of fruits and vegetables
  children experience and consume
• Make a difference in childrens diets that impact
  their present and future health

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WHAT can be served?

• FRESH fruits and vegetables
• (DPI FFVP website, Nutrition Education Resources
  at http//dpi.wi.gov/fns/ffvpned.html )
• Not canned, frozen, vacuum-packed, or dried

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WHAT can be served?

• Think variety within type
• Exotic and unusual

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WHAT else can be served?

• Dips for vegetables
• Low-fat, non-fat, or yogurt-based
• Serving size as noted on the Nutrition Label (1-2
  Tablespoons)
• Prepared vegetables
• Fresh vegetables not normally eaten raw
• Limited to once-a-week
• Part of a nutrition education lesson
• Example children learn about a cultural dish
• Only the vegetable is reimbursable, any other
  ingredients cannot be claimed

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WHAT CANNOT be served?

• Dip for fruit, jellied fruit, fruit leather
• Trail mix, nuts
• Cottage cheese
• Fruit or vegetable pizza
• Smoothies, yogurt and granola for parfaits
• Goal is to have children identify whole fruits
• and vegetables as a healthy and tasty
• alternative to snacks high in fat, sugar, or salt

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WHO can have the snack?

• All elementary school children who normally
  attend the school
• Head Start program, split-session kindergarten,
  early childhood, child care center
• Not junior high or high school students
• Teachers model healthy eating in the classroom

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WHO cannot have the snack?

• School staff not actively involved in the
  classroom during snack time
• Parents, grandparents, aunts, uncles
• Other community residents
• Junior high/high school students

The FFVP is designed to target elementary aged
children. Funding used to pay for snacks for
older students and adults other than teachers
takes away from the number of opportunities that
can be given to elementary children.
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WHEN can it be served?

• Minimum 3 days/week
• During the school day
• Not during NSLP, SBP
• Not before the school day begins or after the
  school day ends
• You decide on time of day and days of week
• Example Mon, Tues, Wed, Thurs at 10 a.m. in the
  classroom
• Example Mon, Wed, Fri all day in hallway kiosks

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WHERE can it be served?

• Classroom
• Teachers can model healthy eating
• Nutrition Nugget time devoted to FFVP snack
  and nutrition education
• Gymnasium or Cafeteria
• Assemblies or Themed Events
• Hallways
• Nurses Office, Library, School Office

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Getting the Snack to Children

• Classroom common methods
• Trays, rolling carts, bins
• Children or teacher pick up, food service or
  principal delivers
• Refrigerators near / in classrooms
• Gymnasium / Cafeteria
• Platters, trays

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Reimbursable andnon-reimbursable costs

• Operating and Administration Costs

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WHAT is Reimbursable?

• Operating Costs running the FFVP
• Fresh Fruits and Vegetables
• Low-fat, Non-Fat, or Yogurt-Based dips
• Non-Food Items
• Napkins, paper plates, serving bowls, trash bags,
  and cleaning supplies
• Wages/benefits for employees who help prepare,
  serve, set up, and clean the snack
• Food service employees
• Small carts, trays

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WHAT is Reimbursable?

• Administrative Costs planning the FFVP
• Limited to 10 of schools grant award
• Wages/benefits for employees who do
  administrative tasks for program (creating menus,
  processing paperwork)
• Equipment rental or purchase for use with FFVP,
  large carts

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WHAT is Reimbursable?

• Note that allowable costs under these categories
  may be different from those in NSLP
• To the extent possible, funds must go toward the
  purchase of fresh fruits and vegetables

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WHAT is NOT Reimbursable?

• Nutrition education materials
• Marketing and promotion materials
• School gardens, classroom gardens
• Travel costs (field trips, picking up produce)
• Field trip activity costs
• Allowable and Non-Allowable Expenses List
  (Wisconsins FFVP webpage http//dpi.wi.gov/fns/f
  fvp.html)

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Budgeting funds
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Budgeting Funds

• Money spent on non-food items (supplies, wages,
  equipment rental or purchase) lowers the amount
  of funds available to purchase fruits and
  vegetables for students
• How to plan for purchasing
• Enough but not too much for snack of the day
• At beginning of year, and when offering a new
  f/v, there will be more waste so start with a
  smaller serving
• Making sure money will last the entire year

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Budgeting Funds

• 50.18/student
• Consider Oct. May (minus no school days,
  breaks, etc.) there are 30 weeks of FFVP
• 50.18 30 weeks 1.67 per student each week
• Serve snack 3 days/week 0.55 cents / snack
• This is starting point for budgeting your program
  what can 0.55 cents purchase?
• Again, the more non-food items you allocate money
  to (non-food items, wages, equipment) the lower
  the per snack funding available

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Budgeting Funds

• Balance more expensive/less
• Balance forms purchased
• Whole requiring preparation
• Watermelon, grapes, pineapple, mangos
• Decrease the portion cost, more cost effective
• Food service staff utilized to prepare
• Whole ready to eat
• Oranges, applies, pears, cherries
• Older students can better manage whole pieces
  while younger children may need only a ½ portion
  so teacher or food service employee may need to
  cut

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Budgeting Funds

• Forms Continued
• Pre-packaged bulk
• Cauliflower, broccoli, carrots, apples
• Pre-packaged individual portions
• Melon mixture, pineapple
• Increases cost/serving
• Common versus Exotic
• Exotic f/v may cost more so balance the higher
  cost with less expensive produce on a different
  day

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Budgeting Funds

• Sample Size Versus Whole Servings
• USDA does not require the snack be a full serving
• At beginning of year, and when trying a new f/v,
  there will probably be waste so start with a
  smaller serving
• If you do purchase more expensive, pre-packaged
  items at 0.80 to 1.00 a serving, the 0.55 per
  snack will run out quickly
• Not 0.67 as stated in audio of webcast

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Left Over Snack

• Left over cut up and served/offered produce
• Follow proper food handling and storage
  procedures (Wisconsin Food Code)
• Items in the classroom can be assumed to be
  contaminated during the serving process
  (sneezing, handling with fingers, etc.)
• Use small containers with lids or wrap versus one
  large open container. If small containers are
  left unopened the items are safe to reserve.
• Leftover cut up fruits and vegetables that would
  otherwise spoil can be used in a prepared meal
  and the cost does not need to be deducted from
  FFVP expenses

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Left Over Snack

• Extra whole item inventory
• Offer items during an additional FFVP snack that
  same day or another day that same week
• Sell in a vending machine or on the ala
  carte/breakfast/lunch line HOWEVER you must
  deduce the cost of the produce items from FFVP
  expenses

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Ending Thoughts

• Kids dont like ________
• Take personal convictions out of the equation.
  You may think kids will never like a fruit or
  vegetable and they try it a few times and really
  learn to like it
• Vegetables are not the most popular serving
  them is even more important. Designate at least
  one day/week for vegetables only
• Do not hesitate to serve the same fruits and
  vegetables over and over again. Studies show
  that repeat exposure to the same food will
  increase the likelihood that a child will try
  something new and then also like it

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Ending Thoughts

• Be creative with how you serve different fruits
  and vegetables
• Instead of serving carrots serve x-ray vision
  carrots
• Have theme snack events
• Halloween week serve orange fruits and
  vegetables. Emphasize how fruits and vegetables
  are a healthy alternative to sugary and fatty
  candy
• Mystery Fruit / Vegetable of the Week
• Blind folded taste challenges

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Closing

• Check out Getting Started Part Two for more
  information about purchasing, nutrition
  education, promotion and marketing, and
  community outreach
• We are here to assist you
• Fresh Fruit and Vegetable Program Coordinators
• Moryah Becker, RD, MBA Linda Handel, RD CD
• moryah.becker_at_dpi.wi.gov linda.handel_at_dpi.wi.gov
  
• 608-266-1924 608-266-2741