Nutrition

Child Nutrition Community Discussion

May 18, 2010

The National School Lunch ProgramA federally assisted meal program operating in over 101,000 schools

Requirements:No more than 30% of calories from fat, and less than 10% from saturated fatSchool lunch must provide one-third of the Recommended dietary Allowances of :

ProteinVitamin AVitamin CIronCalciumCalories

Eligibility: Free lunch – income below 130% of poverty levelReduced price lunch – income below 185% of poverty level(130% of poverty = $28,665; 185% of poverty = $40,793 for a family of four)

The National School Lunch ProgramFor school lunch to be reimbursable by the National School Lunch Program ,students must be:

Offered Served

One fluid milk Senior high school students must select three of the five itemsOne meat/meat alt.

Two vegetable/fruit Grades below senior high school must take all five items unless offered versus served has been board approved. This is the case for Rocky Point, therefore three items are required.

One grain/bread

(Total=five items)

New York State – Nutrient Standards for School Lunch

Nutrient StandardK-3

Standard4-12

Calories 633 785

Cholesterol <150 mg <150 mg

Sodium <1200 mg <1200 mg

Fiber 8 g 8 g

Iron 3.3 mg 4.2 mg

Calcium 267 mg 370 mg

Vitamin A (RE) 200 RE 285 RE

Vitamin A (IU) 1000 IU 1425 IU

Vitamin C (mg) 15 mg 17 mg

Protein 9 g 15 g

Total Fat from Cal. No more than 30% No more than 30%

Sat. Fat from Cal. No more than 10% No more than 10%

The Rocky Point School Child Nutrition Program meets or exceeds these standards.

Required Minimum Quantities for School Lunch

Item Grades K-3 Grades 4-12

Milk (must serve two types)

8 fluid ounces 8 fluid ounces

Meat/meat alternative 1.5 ounces meat or3/8 cup beans/peas or6 ounces yogurt or3 tbsp. peanut butteror other alternatives

2 ounces meat or½ cup beans/peas or8 ounces yogurt or4 tbsp. peanut butteror other alternatives

Vegetables / Fruits One-half cup Three-quarters cup

Grains / Breads 8 g 8 g

The Rocky Point School Child Nutrition Program meets or exceeds these standards.

Our Critical Challenges

Provide a healthy lunch that meets or exceeds federal and state requirementsProduce meals at an affordable price (presently $1.75 for elementary and $2.00 for secondary)Offer a menu that will appeal to children

Meeting the Challenges:Our Silent Revolution

Increase whole grains – added whole wheat products where availableIncrease both fruits and vegetables

Fresh fruit is served 40% of daysReduced canned vegetables to 33%

Only fat-free and 1% milk are offered (mandate requires two fat levels offered)Reduction of sodium

Low-sodium, low-fat beef meatballsNo extra salt availableCondiments by packet only – limit quantities

Recent critical initiatives:

Meeting the Challenges:Our Silent Revolution

Increase fiber (where you least expect it!)Beans ground into taco meatCherries in hamburgersWhole wheat pasta, bread, rolls

Reduction of cholesterol in mealsVirtually no trans-fats

Recent critical initiatives (continued):

Meeting the Challenges:Our Next Steps

Increase fiber in meals to almost twice the current level (estimated increase to cost of meal is estimated at thirty cents)

Increase the availability , variety, and service of fresh fruits and vegetables (estimated increase to cost of meal is thirty to forty cents)

Phase out the availability of flavored milkContinue to reduce sodium in foods servedMinimize the use of processed foods in meals (estimated increase to cost of meal is thirty to forty cents)

Maintain “Choose Sensibly” program for snack and beverage items

Ongoing initiatives:

What about Jamie Oliver?Jamie’s Menu Item Our Menu Item

Honey coin carrots(frozen carrots)

Frozen carrots prepared in a light sauce – no honey

Steamed parmesan broccoli Steamed broccoli – no cheese (sorry!)

Spaghetti w/meat sauce Spaghetti w/meat sauce

Caesar Salad Caesar Salad w/homemade croutons

Sloppy Joes Discontinued – students did not like Sloppy Joes

Cheesy Pizza Cheesy Pizza – also available with fresh broccoli or peppers

Beefy Nachos Nachos and Cheese

Garden Salad Garden Salad – no radishes but we offer broccoli, red onions, and homemade croutons

How about a comparison of our

recipe versus Jamie’s?

Jamie’s Spaghetti with Meat Sauce Compared to Ours

Nutritional Information Jamie’s Ours

Calories 697 674

Cholesterol 72 mg 37 mg

Sodium 407 mg 975 mg (due to govt. beef)

Fiber 5.83 g 8.58 g

Iron 6.38 mg 7.94 mg

Calcium 286.15 mg 136.3 mg

Vitamin A (IU) 1020.3 IU 1587.6 IU

Vitamin A (RE) 226.2 RE 329.9 RE

Vitamin C 21.7 mg 18.17 mg

Protein 38.97 g 29.22 g

Carbohydrates 95.89 g 107.57 g

Total Fat 16.74 g 18.07 g

Saturated Fat 7.04 g 5.06 g

Trans Fat 0 g 0 g

Note: Data are for the Spaghetti and Meat Sauce portion of the meal only, as this was the recipe provided by Jamie Oliver. The school lunch meal will contain other components (milk, fruit, grains, vegetables) in order to fulfill the nutritional requirements.

About the money…

School Lunch Program Cost $1,547,000

Paying for lunch:

Paid lunches $470,000

A La Carte Sales $350,000

Free/Reduced Reimbursement $275,000

Free Govt. Food $70,000

Misc. Revenue $22,000

Taxpayers $360,000

Note: Through General Fund appropriations, district taxpayers fund numerous direct and indirect costs of the program such as benefits, occupancy, maintenance/custodial, insurance, indirect administration and accounting, etc.

What’s required to continue the progress?

The cost of each lunch served will need to increase to as much as $3.00 over the next three to four years

This will not reduce taxpayers’ contribution to the program but will fund more fresh fruits, vegetables, meats, and whole-grain products.

Maintain reliable sources of fresh food productsHire additional staff to prepare greater proportion of meals locally, thus reducing reliance on processed food products.

The dedicated Child Nutrition professionals are ready…

…with your support , we will continue to exceed expectations.

Questions, comments, ideas?