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Making the Connection Meals and Snacks
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Objectives

• To provide participants with information and
  resources to assist schools in meeting the school
  meals and healthy after school snacks criteria.
• To help participants gain a better
  understanding of the similarities between the two
  programs.

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School Meals and Afterschool Snack Programs
Many of the same areas are targeted
Meal Pattern Requirements
Reimbursements Point of Service (POS)
Meal Counts Pricing Record
Keeping Monitoring Food
Safety
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Four Required Food Components
Milk Fruits/Vegetables Grains/Breads
Meat/Meat Alternate
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Reimbursements

• Receipt of Federal reimbursements
• Claim only one meal/snack per child per day
• Students are eligible thru age 18
• Claims when school is in session

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Pricing

• Money Collections at NonArea Eligible Sites
• Prices established by School Food Authority
• Reduced Priced Snacks 0.15 or lower

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Monitoring

• Afterschool snack program - at least twice per
  year
• School meals programs annual in house and every
  five(5) years

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Point of Service (POS)

• Defined as
• That point in the food service operation when a
  determination can accurately be made that a
  reimbursable free, reduced price or paid
  breakfast, lunch, or snack has been served to an
  eligible child.

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HACCP Hazard Analysis and Critical Control
Point

• Food safety program required for both school
  meals and after school programs
• July 1, 2006
• Must comply
• with a HACCP food
• safety program.
• Must have at
• least two food safety
• inspections per year.

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Record Keeping

• Three years plus the current year for all records
  
• Collection Procedures
• Daily attendance rosters or sign-in sheets
• Accurate daily counts by categories
• For snacks claimed - free/reduced eligibility of
  children
• Menu production records
• Documentation of educational and/or enrichment
  activity

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Whos Responsibility Is It?

• Who will
• order and/or request food/snacks
• conduct the daily point of service check
• clean up designated eating areas
• storage of food/snacks
• reconcile the counts submitted for
  reimbursement

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Similarities In Framework Criteria
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A. HEALTHY COOKING
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B. Menu Planning
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C. Culinary Techniques
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Silver Level

• Meet Bronze
• School meals program reflect the diversity of
  the student population
• - Align menus with meal applications
• - Conduct yearly taste test
• - Cafeteria uses an electronic point-of-sale
  system
• Meets at least eight (8) checklist items

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Gold Level

• Meet Silver
• All grains offered/served daily, at breakfast and
  lunch, are whole grains.
• Meets all twelve (12) checklist items.

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Platinum Level

• Meets Gold
• School uses cafeteria as a nutrition education
  learning laboratory

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(12) TWELVE CHECKLIST ITEMS

• Offers only 1, ½ or fat-free milk (flavored or
  unflavored)
• Half of all grains served daily, at breakfast and
  lunch, are whole grains.
• Serves at least one fruit (fresh or canned in
  fruit juice or light syrup) at breakfast in
  addition to 100 fruit juice.
• Offers at least four non-fried, no-added-sugar
  fruits and/or vegetable options daily (salad can
  serve as one of the four)

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Checklist (Continues)

• Offers at least one low-fat entrée choice at
  lunch with lt35 calories from fat, lt9 calories
  from saturated fat, lt1 of calories from
  trans-fat and lt480 mg sodium
• Uses only unsaturated, zero trans-fat oils during
  on site (post-manufactured) food preparation.
• Serves only non fried food products and uses no
  deep fat frying in preparation.
• Offers non-fried fish at least one time per week.

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Checklist (Continues)

• Serves only lean protein products such as lean
  red meat, skinless poultry, lean deli meats,
  fat-free or lowfat cheese, beans, tofu, etc.
• Offers a daily salad with three fruits or
  vegetables in addition to lettuce/lettuce mix and
  portion-controlled, 1 oz. low-fat or no-fat
  dressing.
• Serves only deserts that meet the Alliance
  Competitive Foods Guidelines.
• A written food safety plan is being implemented
  for preparation and service of school meals,
  based on Hazard Analysis Critical Control (HACCP)
  Principles as identified by USDAs guidance.

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VISIT THESE WEBSITES

• National Food Service Management Institute
  http//www.olemiss.edu/depts/nfsmi/index.html
• School Nutrition Association http//www.schoolnut
  rition.org
• USDA Food and Nutrition Service
  http//www.fns.usda.gov/fns/
• Food and Nutrition Information Center (FNIC)
  http//www.nal.usda.gov/fnic/
• Healthy School Meals Resource http//www.nal.usda
  .gov8001/
• National Dairy Council http//www.nationaldairyco
  uncil.org
• American Dietetic Association http//www.eatright
  .org/

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WEBSITES (continue)

• USDA Nutrient Database http//www.nal.usda.gov/fn
  ic/foodcomp/
• National Restaurant Association
  http//www.restaurant.org
• National Association of College and University
  http//www.nacufs.org
• Team Nutrition http//www.teamnutrition.usda.gov/
  library.html
• Action for Healthy Kids http//www.actionforhealt
  hykids.org
• My Pyramid http//www.mypyramid.gov

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State/Local Resources

• For other basic nutrition knowledge and/or
  resource information, contact your
• State Affiliated Dietetic Associations
• State/local Departments of Agriculture Extension
  Services
• Local School Nutrition Associations
• State Agencies Food and Nutrition Services
• Local Hospital Dietitians
• State Departments of Agriculture

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References

• 1 Fox, M.lt., Crepinek , M.D., Connor, P. and
  Battaglia, M., School Nutrition Dietary
  Assessment Study-11. Final report submitted to
  the U.S. USDA of Agriculture, Food and Nutrition
  Service, Cambridge, MA, Abt Associates, Inc.,
  January 2001.
• 2 Tufts University, Center of Hunger, Poverty,
  and Nutrition Policy, Statement on the Link
  between Nutrition and Cognitive Development in
  Children, Medford,MA 1994
• 3 School Food Service Management, 4th edition,
  Dorothy VanEgmond Pannell, Director, Food
  Services, Fairfax County (Virginia) Public
  Schools

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SUMMARY

• Enhancements to your School Meal Programs
• Can only help
• Is possible
• Takes time
• Yields dynamic results

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Lets Rise to The Challenge!

• Lets consider school meals framework criteria as
  
• opportunities to move towards a healthier school
  environment.
• Lets remember that our children are our future!
• At the end of the day, we must be able
• to say we made the right choices
• to do the right thing for our students.

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Contact Information

• Terry C. Charles, MS,RD,LD
• National Schools Nutrition Manager
• 10060 Buffalo Speedway
• Houston, Texas 77054
• T 713-610-5025
• M 832-259-5100
• terry.charles_at_healthiergeneration.org