Nutrition WorksNutrition Works Continued NewsletterNewsletter · 2016. 8. 25. · etc. that makes...
2
Jannus, Inc. 208-336-5533 x280 800-497-8220 x280 [email protected] Fax: 208-336-0880 1st Trimester FY16 Certificate of Excellence Fiscal Year 2015 Numbers Dear Provider, Thank you for another year allowing us to support you in serving nutritious meals to the chil- dren in your care! We at Nutrition Works wish you and yours a joyous Holiday Season filled with good food, friends, and laughter. With gratitude, Anji Submit your food pro- gram claim by the 3rd of the following month or it may not be processed. Newsletter Newsletter Nutrition Works Nutrition Works We are taking nominations through December 15 of centers who demon- strate excellence in their operation of the food program. Please feel free to nominate your own program! In 250 words or less, tell us what you do in your meal service, menu plan- ning, child and/or family participation, etc. that makes your program stand out. Winners will be recognized in our 2nd Trimester FY16 newsletter and with a certificate that can be proudly displayed and shared with families. All nominees must have been program participants for the entire fiscal year 2015 (October 2014—September 2015). Email your nomination to: [email protected] or postal mail: Nutrition Works, 1607 W. Jef- ferson St., Boise, ID, 83702. 1,000 Children served nutritious meals in Child care homes sponsored by Nutrition Works. 109 Highest number of participating home providers in a month 93 Lowest number of participating home providers in a month Month with most meals served = April Month with Least meals served = November 3, 4, 6, 7 Regions served October October- November November- December December- January January Director’s Note Food Program Reminders In the News Continued FY 2016 Training All child care providers must com- plete the annual training. Your food program re- viewer is giving them out during her reviews. Any pro- vider not completing this training by their one month due date will be found serious deficient on the food program. If you want to complete it early, the training is posted on our resource page: www.jannus.org Then click Programs >> Community Health >> Nutrition Works >> Home forms and brochures. Holidays We assume everyone is closed on November 26th (Thanksgiving Day), December 25th (Christmas Day), and January 1st (New Year’s Day). Call your food program re- viewer at least a day in advance to inform them if you will be open. Re- member to send to Nutrition Works, before or with your claim, a com- pleted holiday attendance form (on Jannus’ website’s resource page). Meal Times If you change you serving times during winter break, be sure to complete a Request for Change of Mealtimes form and mail/scan/fax it to our office. Find the form at: www.jannus.org >> Programs >> Community Health >> Nutrition Works >> Home forms and bro- chure. syrup to more than 60 ingredients identified by the U.S. Department of Agriculture, are introduced into foods and beverages by manufac- turers during processing or by con- sumers at the table. And added sugars account for an average of 16 percent of total calories in Amer- ican diets. "Diets high in added sugars can lead to weight gain, hypertension and chronic inflammation, and ele- vate triglycerides and LDL choles- terol," says Rachel Johnson, PhD, RD, nutrition professor at the Uni- versity of Vermont and past chair of the American Heart Association. Offering little satiety or nutritional value, sweetened beverages (soda, energy drinks, sports drinks and sweetened "fruit drinks") account for nearly half of the total added sugars consumed by Americans. Although 100-percent fruit juices contain only natural sugars, the hu- man body does not biochemically differentiate between natural and added sugars. In fact, some juices contain as much sugar as sodas. "Americans drink more apple juice than any other juice," says David Klurfeld, PhD, human nutrition re- searcher at the U.S. Department of Agriculture. "And nutritionally, it is not much different than soda." "Whole fruit trumps fruit juice be- cause the fibrous content takes longer to chew, promotes a feeling of fullness, slows down digestion and reduces blood sugar spikes commonly seen with fruit juice," says Klurfeld. "There are scores of studies that show people who eat the most fruits and veggies are less likely to be overweight, smoke less, exercise more, don't drink alcohol to excess, eat more whole grains and less meat and added sugar." Published: 04/28/2015 Food & Nu- trition Magazine / May-June 2015 License Changes? Call Anji Armagost (336-5533 x280) when any chang- es are made to your cur- rent license, such as new address, new name, different license capacity, etc. Al- so, scan/mail/fax a copy of your new updated license to Nutrition Works. You must have a preap- proval review by Nutrition Works before you can begin claiming meals at a new address or under a new owner. End of Year Statements Access your end of year state- ments in Minute Menu by going to Claims >> Review Claims >> Tax Report. For more information on CACFP (Child and Adult Care Food Pro- gram) and Taxable Income, visit Tom Copeland’s blog at: http:// tomcopelandblog.com/are-cacfp- reimbursements-taxable-income Food Program Reminders Cont’d Is Fruit Juice Just Another Sugary Drink? By Kathleen Zelman Some say sugar — including nat- ural sugar found in 100-percent fruit juice — is behind the obesity epidemic, responsible for heart disease and causes cancer. Nat- ural sugars are found in nutrient- rich dairy, vegetables and fruit — key components of a healthy diet. "Added sugars," ranging from controversial high-fructose corn In the News
Transcript of Nutrition WorksNutrition Works Continued NewsletterNewsletter · 2016. 8. 25. · etc. that makes...
Jannus, Inc. 208-336-5533 x280
800-497-8220 x280
Fax: 208-336-0880
1st Trimester FY16
Certificate of
Excellence
Fiscal Year 2015
Numbers
Dear Provider,
Thank you for another year allowing us to support you in serving nutritious meals to the chil-
dren in your care!
We at Nutrition Works wish you and yours a joyous Holiday Season filled with good food, friends, and laughter. With gratitude, Anji
Submit your food pro-gram claim by the 3rd of the following month or it may not be processed.
NewsletterNewsletter Nutrition WorksNutrition Works
We are taking nominations through December 15 of centers who demon-strate excellence in their operation of the food program. Please feel free to nominate your own program! In 250 words or less, tell us what you do in your meal service, menu plan-ning, child and/or family participation, etc. that makes your program stand out. Winners will be recognized in our 2nd Trimester FY16 newsletter and with a certificate that can be proudly displayed and shared with families. All nominees must have been program participants for the entire fiscal year 2015 (October 2014—September 2015). Email your nomination to: [email protected] or postal mail: Nutrition Works, 1607 W. Jef-ferson St., Boise, ID, 83702.
1,000 Children served nutritious meals in
Child care homes sponsored by Nutrition Works.
109
Highest number of participating home providers in a month
93
Lowest number of participating home providers in a month
Month with most meals served =
April
Month with Least meals served = November
3, 4, 6, 7
Regions served
OctoberOctober--NovemberNovember--DecemberDecember--JanuaryJanuary
Director’s
Note
Food Program
Reminders
In the News
Continued
FY 2016 Training
All child care providers must com-plete the annual training. Your food program re-viewer is giving them out during her reviews. Any pro-vider not completing this training by their one month due date will be found serious deficient on the food program. If you want to complete it early, the training is posted on our resource page: www.jannus.org Then click Programs >> Community Health >> Nutrition Works >> Home forms and brochures.
Holidays
We assume everyone is closed on November 26th (Thanksgiving Day), December 25th (Christmas Day), and January 1st (New Year’s Day). Call your food program re-viewer at least a day in advance to inform them if you will be open. Re-member to send to Nutrition Works, before or with your claim, a com-pleted holiday attendance form (on Jannus’ website’s resource page).
Meal Times
If you change you serving times during winter break, be sure to complete a Request for Change of Mealtimes form and mail/scan/fax it to our office. Find the form at: www.jannus.org >> Programs >> Community Health >> Nutrition Works >> Home forms and bro-chure.
syrup to more than 60 ingredients identified by the U.S. Department of Agriculture, are introduced into foods and beverages by manufac-turers during processing or by con-sumers at the table. And added sugars account for an average of 16 percent of total calories in Amer-ican diets.
"Diets high in added sugars can lead to weight gain, hypertension and chronic inflammation, and ele-vate triglycerides and LDL choles-terol," says Rachel Johnson, PhD, RD, nutrition professor at the Uni-versity of Vermont and past chair of the American Heart Association. Offering little satiety or nutritional value, sweetened beverages (soda, energy drinks, sports drinks and sweetened "fruit drinks") account for nearly half of the total added sugars consumed by Americans. Although 100-percent fruit juices contain only natural sugars, the hu-man body does not biochemically differentiate between natural and added sugars. In fact, some juices contain as much sugar as sodas. "Americans drink more apple juice than any other juice," says David Klurfeld, PhD, human nutrition re-searcher at the U.S. Department of Agriculture. "And nutritionally, it is not much different than soda." "Whole fruit trumps fruit juice be-cause the fibrous content takes longer to chew, promotes a feeling of fullness, slows down digestion and reduces blood sugar spikes commonly seen with fruit juice," says Klurfeld. "There are scores of studies that show people who eat the most fruits and veggies are less likely to be overweight, smoke less, exercise more, don't drink alcohol to excess, eat more whole grains and less meat and added sugar."
Published: 04/28/2015 Food & Nu-trition Magazine / May-June 2015
License Changes?
Call Anji Armagost (336-5533 x280) when any chang-es are made to your cur-rent license, such as new address, new name, different license capacity, etc. Al-so, scan/mail/fax a copy of your new updated license to Nutrition Works. You must have a preap-proval review by Nutrition Works before you can begin claiming meals at a new address or under a new owner.
End of Year Statements
Access your end of year state-ments in Minute Menu by going to Claims >> Review Claims >> Tax Report. For more information on CACFP (Child and Adult Care Food Pro-gram) and Taxable Income, visit Tom Copeland’s blog at: http://tomcopelandblog.com/are-cacfp-reimbursements-taxable-income
Food Program
Reminders Cont’d
Is Fruit Juice Just Another Sugary Drink?
By Kathleen Zelman
Some say sugar — including nat-ural sugar found in 100-percent fruit juice — is behind the obesity epidemic, responsible for heart disease and causes cancer. Nat-ural sugars are found in nutrient-rich dairy, vegetables and fruit — key components of a healthy diet. "Added sugars," ranging from controversial high-fructose corn
In the News
Nutrition Works 1607 W. Jefferson Boise, ID 83702
Feeding
Children
Creditable
Menus
Food Program
Information
Advance Claim Month
To move your month ahead in mi-nute Menu when you want to begin recoding in/outs, meal counts, and menus but you haven’t submitted last month’s claim yet, go to Claims >> Change Claim Month. Just be sure to change it back before you submit your claim!
Minute Menu
Corner
Non-creditable Infant Foods
The following foods are non-creditable for infants: Home canned infant foods Honey Yogurt Muffins Doughnuts Whole eggs, egg whites Hot dogs Vegetable juice
Nuts or seeds Nut or seed butters Ready-to-eat cold cereals Commercial
breaded products (fish sticks, corn dogs)
Cow’s milk Commercial
baby food combina-tion dinners
Commercial baby food desserts
See if you can identify the creditable meals: Breakfast: Cold Cereal, Strawberries, Milk in cereal AM Snack: Hummus, celery sticks Lunch: Spaghetti with Meat and Tomato Sauce, Garlic Bread, Milk
PM Snack: Yogurt, Almonds Dinner: Peanut Butter Sandwich on 100% Whole Wheat Toast,
Tossed Salad, Sliced Peaches, Milk
Answers: Breakfast: Creditable! AM Snack: Creditable! Lunch: Missing a second fruit or vegetable. Do not need to serve garlic bread when serving pasta. PM Snack: Yogurt and almonds are both meat alternates. A sec-ond component is needed. Dinner: Need an additional meat/meat alternate when serving peanut butter.
Teaching Good Food Habits Do your children seem to dawdle at the table? That is normal. Young children do not have the muscle development or skills to eat as fast as you. They still need practice with eating utensils. Eat at a pace that allows you to enjoy your food. It takes about 20 minutes for the stomach to feel full. Rushing mealtime only leads to frustration for you, your child, and others at the table! Be a good role model. Children watch what you eat. It is not just what you say, it is also what you do. Skip the urge to reward, pun-ish, or appease children with food. Have you ever been tempted to say: “If you do not eat one more I’ll be mad!” Or, “Clean your plate so you can play,” or, “No dessert until you eat your vegetables,” or “Stop crying, and I’ll give you a cookie”? Remarks like these may lead kids to eating problems. They may cre-ate unneeded conflict and struggles between you and the children at the table. Eating for adult approval or love teaches unhealthy behaviors, atti-tudes, and beliefs about food and themselves. Rewarding a clean plate teach-es them to ignore body signals. Getting a food treat to feel bet-ter teaches kids to relieve negative feelings by eating. This can lead to overeating later on. Instead use a nonfood approach. Reward children with attention and kind words. Console with hugs and talk. Show love by spending time and having fun together. Drop the “clean plate club.” Reading and writing, brushing teeth, and hand washing are life skills. So is learning good food hab-its. These life skills can help chil-dren to live a healthy, satisfying life.
Submit your changes to the menu above to make it creditable to: [email protected] and the first 6 providers to respond cor-rectly will receive a set of 16 multi-colored break resistant 10 ounce cups!
Fun
Physical
Activities
Catch and Do
Write silly instructions with a marker on each section of the beach ball. Then have the children start to play toss. As they catch the ball, they check what instruction their hand lands on, and do that action. The funny part: They have to keep doing that action until they catch the ball again. You can be as simple (or as SILLY) as you want with what you write.
Here are some ideas:
Do a silly dance Tell a joke
Tap your head Pat your knees
Wiggle your nose Bark like a dog
Clap your hands Hum a tune
Hop on one foot
Do a somersault
Jump up and down
Spin around in a circle
modernparentsmessykids.com
RECIPE IDEAS! Zucchini Tots
Fall Buying
Calendar for:
Remember to call or text your food program reviewer at least 2 hours in advance when you will be gone during meal times or not claiming meals. Mandy: 789-4950
Cassie: 569-9661
Cheryl: 530-1799
Amy: 999-1523
Did you know? Pumpkins are usually labelled as vegetables but they contain seeds and are technically fruit.
Coming this Trimester…
FY16 Training, 2016 Calendars, Crediting Handbooks, Infant Binders (if applicable)
Non-discrimination Statement: “USDA is an equal opportunity provider and employer.”
6 Cups cut up zucchini chunks or rounds from a younger squash without big seeds
1 1/8 Cups bread crumbs mixed with 1/4 packet dry ranch dressing mix
1 egg, beaten
Flour
Pam
Dredge zucchini pieces in flour, then dip in egg, and roll in bread crumbs mixture. Spray a cookie sheet with Pam. Bake zucchini on cookie sheet at 450 degrees for 15 minutes or until outside starts to turn brown. Serve as is or with ketchup or ranch! Makes 12 servings for ages 3-5.
This recipe was sent to us by Janet Giannini, a home provider in Idaho Falls.
Thanks, Janet!
FRESH FRUITS
Apples Dates Figs
Grapes Lemons Limes
Pears Persimmons
Pomegranates Tangerines
Valencia Oranges
FRESH VEGETABLES
Broccoli Peppers Brussels sprouts Potatoes Cabbage Sweet Corn Cucumbers Sweet Potatoes Eggplant Winter Squash Green beans Lima bean Lettuce Okra Peas
