Facilitator: Kimberly Coleman, RD Panelists: Karen Gibson, RD & Sandra McIntosh

1 ANC Conference – July 2015

Kimberly Coleman, RD – Facilitator ◦ inTEAM Senior Consultant ◦ Past State Agency Contractor

Karen Gibson, RD, SNS - Panelist ◦ Director of Food Service ◦ Wayne County School Board

Sandra McIntosh - Panelist ◦ District of Food Service ◦ Christian County School Board

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May I present…

~9,104 students in 17 schools All Schools Operate under the Community

Eligibility Provision YTD Participation: 48% at Breakfast and 80%

at Lunch FFVP operated at 3 schools After School Snacks are offered at 10 schools 15 sites participate in the Summer Feeding

Program

3,400 students in 6 schools; CEP district Breakfast ADP – 79%; Lunch ADP – 88% Serves: 373,444 (2477) breakfast &

423,369 (2805) lunch 1 FFVP Site at Bell Elementary 2 Schools serving At Risk Supper

(CACFP) District participates in SFSP (Summer) 2 acre FFA School Garden Second Chance Breakfast at Secondary

Schools Grab n Go (BITC) at elementary Schools SNA National Student Art Award Winner,

Brianna Foster

Some questions for the

participants Directors? Central Office Staff? How long have you

worked in CN? What states are

represented today? Has your school

district received an Administrative Review?

Challenges of SY 2014-2015 ◦ Meal Pattern ◦ Smart Snacks

Preparing for the Admin Review Tools/Resources Discussion Predicting the Challenges for the Future

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Meeting the calorie restriction Substitutions and meeting the vegetable sub-

group requirement Higher cost in whole grain food items Higher cost associated with requiring

students to take a fruit/vegetable to count as a reimbursable meal

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All grains must be whole grain-rich for breakfast and lunch ◦ What was the biggest challenge with this

requirement? ◦ State approved waivers?

Must offer 1 cup of fruit at breakfast ◦ How has this affected cost?

Under OVS – meals selected by students must contain a fruit for breakfast (or vegetable if using substitution) ◦ Did you have any issues regarding this change?

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Target 1 of the Sodium Restriction

◦ Sodium levels of all grade groups were reduced by 147-168

milligrams at lunch and 29-45 milligrams at breakfast How will the restriction of sodium affect your menu? How will the restriction of sodium affect your ordering?

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How do you ensure your menus are in compliance with the meal patterns?

What challenges have you faced in your school district in meeting the meal pattern?

How has it affected the staff? Have there been any issues

related to the preparation of the food?

Have there been any issues related to participation of the students?

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Goal: Allow schools to offer healthier snack foods to children, while limiting junk food.

Any food sold in schools must: ◦ Be a whole grain-rich grain product; or ◦ Have a first ingredient that is a fruit, vegetable,

dairy product, or a protein; or ◦ Be a combination food that contains at least ¾ cup

of fruit and/or vegetable; or ◦ Contain 10% of the DV of one of the nutrients of

public health concern in the 2010 DGA (calcium, potassium, vitamin D or dietary fiber).

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Calorie Limits ◦ Snack items: ≤ 200 calories ◦ Entrée Items: ≤ 350 calories

Sodium Limits ◦ Snack items: ≤ 230 mg ◦ Entrée items: ≤ 480 mg

Fat Limits ◦ Total fat: ≤35% of calories ◦ Saturated fat: <10% of calories ◦ Trans fat: zero grams

Sugar Limits ◦ ≤35% of weight from total sugars in foods

Beverages sold in schools must also adhere to certain restrictions; particularly related to what type and size of beverage is allowable.

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What has been the most noticeable change in your program since the implementation of the Smart Snack Standards? ◦ Has there been a change in your a la carte sales? ◦ Has there been a change in your participation? ◦ If you have experienced a positive change, how

were you able to achieve this? What has been the greatest challenge? ◦ Snacks? ◦ Beverages?

Receiving a successful AR (and avoiding fiscal action) requires advance planning and preparation!

Pre-visit, off-site procedures begin well before the SA ever comes onsite

In order to best prepare, you need information (not just data) and knowledge

Tools are available to help translate raw data into usable and meaningful information

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“Failure to plan means planning to fail.”

- Benjamin Franklin

Menu planning and

compliance software Menu planning consultation Online, distance-learning (e-

Learning) In-person training and

technical assistance Mock reviews (self-directed

or conducted by independent consultant)

USDA resources

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How do you prepare for an Administrative Review? If you have already gone through an

Administrative Review, what did you learn? What advice could you share? Audience – Who will be receiving an

Administrative Review this upcoming school year? For those that are receiving an Administrative

Review this upcoming school year, how are you preparing for it?

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What tools/resources do you use to plan your menu and make sure it’s compliant with the meal pattern? ◦ Which ones did you consider? ◦ What did you look for when considering tools to

use? Do you use any other tools/resources that

help prepare you for the Admin Review? Audience: Is anyone part of a Co-op or

Buying Group?

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Target 2 of the Sodium Restriction Plan is scheduled for SY 2017-2018 ◦ Sodium levels of all grade groups will be

reduced by an additional 295-340 milligrams at lunch and 55-65 milligrams at breakfast!

◦ In total, by SY 2017-2018, the sodium target will have been reduced by a total of 442-508 mg at lunch!!

Target 3 of the Sodium Restriction Plan is scheduled for SY 2022-2023 ◦ By this time, the sodium target will have been reduced

by a total of 737-848 mg at lunch!!! What is your plan for meeting Target 2? How do you plan to keep your participation up?

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Preparing for SY 2015-2016

What menu changes has Christian County Schools made in preparation for the new school year?

What menu changes has Wayne County Schools made in preparation for the new school year?

Audience? 19

Kim Coleman, RD

Senior Consultant Phone: (859) 553-4384 E-Mail: Kim@e-inteam.com

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