Department of Elementary and Secondary Education School Food Services

1
Department of Elementary and Secondary Education
School Food Services

• Karen Wooton, RD, LD, Director
• Laina Fullum RD, LD Assistant Director

2
Historical Overview

• 1946-National School Lunch Act
• 1969- Free Reduced Priced Eligibility
• 1975- School Breakfast Program
• 1995- School Meals Initiative (SMI) for Healthy
  School Meals

3
Purpose of the National School Lunch Program

• A National Crisis during WWII
• No nation is any healthier than its children
• Harry Truman, 1946
• The NSLP safeguards the health and well being of
  the Nations children

4
School Meals Initiative (SMI)

• USDA issued regulations to define how the Dietary
  Guidelines would be applied to school meals.
• Compliance is to be achieved through a choice of
  meal planning options for schools to be in
  compliance with Nutrient Standards.
• Four menu planning options.

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Menu Planning Options

• Traditional Food Based Menu Planning,
• (TFBMP) 34
• Enhanced Food Based Menu Planning,
• (EFBMP) 15
• Nutrient Standard Menu Planning,
• (NSMP) 51
• Assisted Nutrient Standard Menu Planning,
• (ANSMP)lt 1

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The Nutrient Standards

• The nutrient standards for healthy meals were
  established by averaging the Recommended Dietary
  Allowances (RDA) for key nutrients, for different
  groups of children.

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Key Nutrients

• Calories
• Calcium
• Iron
• Protein
• Vitamin A
• Vitamin C

• No more than 30 of calories from fat
• Less than 10 of calories from saturated fat

1/3 RDA for Lunch
1/4 RDA for Breakfast
8
State Values

• Cholesterol
• Dietary Fiber
• Sodium

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Averaged Over a Week

• Key Nutrients and State Values must be met over
  an averaged school week period.
• School decides food items served as long as meal
  pattern and nutrients are met.

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Traditional Food Based Menu Planning

• 5 Components
• Meat/Meat Alternate
• Grains/Bread
• Fruit and/or Vegetable
• Second Fruit and/or Vegetable
• Fluid Milk
• Grade groups are K-3 and 4-12

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Enhanced Food Based Menu Planning for Lunch

• Same components as TFBMP
• Differences are as follows
• larger portions of meat/meat alternate for K-3
• larger grains/bread weekly minimums
• larger fruit/vegetable weekly minimums
• Grade groups are K-6 7-12

12
Nutrient Standard Menu Planning Pattern

• LEAs choosing NSMP must conduct nutrient analysis
  on all menu items or foods offered as part of the
  reimbursable meal.
• Entrée
• Side
• Milk

13
Assisted Nutrient Standard Menu Planning

• Same pattern as NSMP
• An outside entity provides menus including the
  analysis.
• The State agency must approve the initial menu
  cycle, recipes, other specifications.

14
Offer Verses Serve Option

• Schools may allow a certain number of items from
  a given pattern to be refused.
• This varies with menu planning option.
• This encourages schools to offer variety and cuts
  down on waste.

15
OVS example NSMP

• Entrée
• Side dish 1
• Side dish 2
• Milk Choice

• Spaghetti with side salad
• Bread Stick
• Canned peaches
• 2 Skim chocolate

May have all four or refuse two items
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OVS example FBMP

• Meat/meat alternate grains bread components
• Fruit /or vegetable choice
• 2nd F/V choice
• Milk choice

• Spaghetti w/meat sauce
• Side salad
• Peaches
• 2 or skim chocolate

May refuse any two components
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Who Plans School Meals?

• The district is responsible for its own menu
  planning based on what menu planning option they
  have selected.

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Portion Sizes

• There is no maximum limit to the portion size.
• NSMP does not specify a portion size
• FBMP sets minimum portion sizes
• All menu planning options must meet USDAs
  nutrient standards weekly

19
Convenience Foods Verses Scratch Cooking

• Schools can plan however they choose within the
  menu planning option
• The most expensive commodity in a kitchen is
  labor
• Many schools walk a fine line between what kids
  will eat verses what is healthy

20
Fresh Fruits and Vegetables

• There are various reasons schools select certain
  menu items.
• Food budget
• Student preferences
• Availability of fresh fruits vegetables
• Food waste issues
• Lack of skilled labor

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NSLP Funding

• Federal 51
• Local 48
• Student charges
• State 1

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Commodity Program

• Federal donations of food for use in school food
  service programs provide a constructive and
  effective use of foods that are purchased by USDA
  under agriculture price support and surplus
  removal programs.
• These commodities, along with direct food
  purchases with school lunch program appropriated
  funds, help keep the price of meals within the
  reach of the maximum number of children.

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NSLP Funding

• Schools are reimbursed for serving a meal (one
  per student) that meets the selected meal pattern
  requirements.
• The application process determines which students
  get free, or reduced price benefits.

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HACCP

• Hazard Analysis and Critical Control Point
• Is a seven principle FDA food safety program
  that is a preventive system of hazard control
  that can be used by processors to ensure the
  safety of their products to consumers.

Schools must adopt program effective July 1, 2005
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Food Safety Inspections

• By July 1, 2005 schools must have two food safety
  inspections yearly instead of one.

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Questions

• Fried Verses Baked?
• Salad Bars?
• Ketchup?
• Recess?
• Adequate eating time?
• Food vs. non-food fundraisers?
• Hand washing?

• Candy as a reward?
• Teachers eating healthy?
• Pouring contracts How much money do schools get?
• Free students competitive foods?
• Food Safety Issues?

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Competitive Foods

• Any foods sold in competition with the NSLP SBP
  to students in foodservice areas during the meal
  periods.
• The sale of such foods must be to the benefit of
  the nonprofit school food service, the school, or
  student organizations approved by the school. 

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Foods of Minimal Nutritional Value (FMNV)

• Artificially sweetened foods which provides less
  than 5 of the Reference Daily Intake (RDI) for 8
  specified nutrients per serving and in the case
  of all other foods, a food that provides less
  than 5 of the RDI for 8 specified nutrients per
  100 calories and per
• serving.  
• May not be sold in food service
• areas during the meal periods

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FMNV Categories

• Soda water
• Water ices
• Chewing gum
• Certain candies such as
• Hard candy
• Jellies and gums

• Marshmallow candies
• Fondant
• Licorice
• Spun candies
• Candy coated popcorn

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Vending Machines FMNV

• FMNV may not be sold or served in the food
  service area during meal service periods.

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What is the role of Extension/NPA in changing the
school environment?

• Getting out the word to parents, students,
  teachers, food service staff, school
  administrators etc. how important it is to offer
  and select healthier choices at school and at
  home.
• Encourage appropriate local wellness policies in
  your local school districts.

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Local Wellness Policies

• By 2006-2007 school year districts must establish
  a local school wellness policy.