Fresh Fruit and Vegetable Fresh Fruit and Vegetable ProgramProgram
Arizona Nutrition Network Quarterly MeetingArizona Nutrition Network Quarterly MeetingAugust 25, 2008August 25, 2008
Marie Tymrak, MPH, RD
History – the beginning
• 2002 – $6 million
• Pilot – to find “best practices” to increase fresh and dried fruit and fresh vegetables consumption in schools
• Iowa, Indiana, Michigan, Ohio and Zuni Tribe (ITO) in New Mexico
Keep it moving forward….
• 2004 - $9 m/year• 4 more states – made
“permanent”• 2 more ITOs – AZ and
South Dakota
• 25 schools/state • 8 states – MS, NC, PA
and WA• 2 more ITOs – 25 total
schools in 3 Am. Indian tribal areas
The Arizona connection…..
• 8 schools
• 2 tribal communities– Gila River communities– Tohono O’odham
• big opportunity in small schools
AzNN contributes to pilot schools…• Nutrition Education
funded through AzNN– Kick-off event
– Food Demo training
– Reference materials
– Monthly flyers
– Posters
– Incentive items
Big Time – Farm Bill, 2008
• May 22, 2008 – $40 m + $9.9 m Appropriations
• NSLP – section 19, Fresh Fruit & Vegetable Program
• National Program is ALL 50 states
• 25 schools/state
Program Goals
• 1. Create healthier school environments by providing healthier food choices
• 2. Expand the variety of fruits and vegetables children experience
• 3. Make a difference in children’s diet to impact their present and future health
How does this work?
• Funding from July 1, 2008 – June 30, 2009
• Funds must be spent, no “carry-over”
• School allocations based on enrollment
• Approximately $____/student
Who CAN have the fruits and veggies?
• Students who normally attend the school
• Head Start children
• Split session kindergarteners
• School staff modeling behaviors
• Parents, when children are involved
Who CANNOT have fruits and vegetables?
• Community members
• Parents, if children are not involved
• School staff eating the produce alone
When to serve?
• Basically any time!– Before, during or after school– During breakfast, lunch or after school snacks
• Separate location from breakfast or lunch programs
– Any school activity when children attend
Where?
• Classrooms• Cafeterias• Offices• Hallways
• Kiosks/Carts• Student club meetings• Part of nutrition
education activities
What CAN be served?
• Fresh fruits
• Fresh Vegetables
• Encourage children to enjoy produce in their natural state
Limited Amounts
• Vegetable dips - low fat yogurt based - NO Ranch Dressing
• Fresh squeezed juice – limit to part of nutrition education activity only once/week
• Smoothies, defined as only fresh fruit and ice, no milk or ice-cream and limit to part of nutrition education activities once/week
• Veggie pizzas – limit to once/week
May serve, but no reimbursement from this FFVP program
• Dried fruit – a CHANGE from earlier regulations
• Fresh commodity fruit
• Peanut butter as dip
Cannot be served!
• Processed or preserved fruits and vegetables such as canned, frozen, vacuum packed
• Dip for fruit
• Fruit leather or jellied fruit
• Purchased freshly squeezed fruit or vegetable juice
• Trail mix
• Cottage cheese
• Fruit pizzas made with cookie dough crust or fruit tarts
Reimbursements
• Operating Costs– Labor
– Foods
– Napkins, plates, bowls
– Cleaning supplies
– Trash bags
– Delivery charges
• Administrative Costs– 10% of total
– Planning, managing
– Travel for training
– NUTRITION EDUCATION
Nutrition Education
• Field Trips• School Gardens• Non-food supplies and
materials– Posters
– Displays
How can AzNN help?
• Introduce your program to schools
• Share websites– www.eatwellbewell.org
– Fruitsandveggiesmorematters.org
• Partner at events
• Provide your own expertise, if wanted– Education materials, like
the PBH catalog
– Local growers, culturally appropriate experts
– Passion to make schools healthy
Who you going to call?
• Kerrie Zigler
Arizona Dep’t of Education
602-364-2354
• Marie Tymrak
Az Dep’t Health Services
602-542-2827
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