Department of Elementary and Secondary Education School Food Services Karen Wooton, RD, LD, Director Laina Fullum RD, LD Assistant Director.

Department of Elementary Department of Elementary and Secondary Educationand Secondary Education

School Food Services School Food Services

Department of Elementary Department of Elementary and Secondary Educationand Secondary Education

School Food Services School Food Services

Karen Wooton, RD, LD, DirectorKaren Wooton, RD, LD, DirectorLaina Fullum RD, LD Assistant Director Laina Fullum RD, LD Assistant Director

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

Purpose of the National School Lunch

ProgramA 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 Nation’s

children…”

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.

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)< 1%

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.

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

State Values

• Cholesterol

• Dietary Fiber

• Sodium

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.

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

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

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

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.

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.

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

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

chocolateMay refuse any two components*

Who Plans School Meals?

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

Portion Sizes• There is no maximum limit to the

portion size. • NSMP: does not specify a portion

size• FBMP: sets minimum portion sizesAll menu planning options must meet

USDA’s nutrient standards weekly

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

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

NSLP Funding

• Federal 51%• Local 48%

– Student charges

• State 1%

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.

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.

HACCPHazard 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

Food Safety Inspections

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

Questions:• Fried Verses Baked?

• Salad Bars?• Ketchup?• Recess?

• Adequate eating time?

• Food vs. non-food fundraisers?

• Hand washing?

• Candy as a reward?• Teacher’s eating

healthy?• Pouring contracts: How much money do

schools get?• Free students & competitive foods?

• Food Safety Issues?

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. 

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

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

Vending Machines & FMNV

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

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.

Local Wellness Policies

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