Skip to content
nd.gov - The Official Portal for North Dakota State Government
North Dakota: Legendary. Follow the trail of legends
Go to the Department of Public Instruction Home Page
About DPI Kirsten Baesler's Homepage DPI Contact Information DPI Employment opportunities DPI News DPI Forms Search the DPI website

Directions Logo
 

In this Issue
April/May 2013

Serving Up MyPlate: A Yummy Curriculum

Student Surveys

Salad Bar Resource

Recipe Contest: Win a Trip to Washington, DC!

New Meal Pattern 6 Cent Certification

NDSNA Conference at a Glance

Spotlight on Child Nutrition Employees

Menu Myths

Fresh Fruit and Vegetable Claims

Breakfast Meal Pattern Changes for 2013/2014

Baked Potato Bliss!

Chicken & Gravy over Biscuits

TN Menu Art

Top 10 Sanitation Inspection

HealthierUS School Challenge Training

Serving Up MyPlate: A Yummy Curriculum

What are healthy food choices? What is a balanced diet?

Serving Up MyPlate is a new collection of classroom materials that helps elementary school teachers integrate nutrition education into Math, Science, English Language Arts, and Health. This yummy curriculum introduces the importance of eating from all five food groups using the MyPlate icon and a variety of hands–on activities. Students also learn the importance of physical activity to staying healthy.

Top of Page

Student Surveys

The National Food Service Management Institute has just posted a new survey guide with survey templates and tabulation spreadsheets developed by the Applied Research Division. Check it out here:  
Middle/Junior High School Participation and Non-Participation Survey Guide: Internal Benchmarking for School Nutrition Programs

The high school survey guide and templates are on this page: Exploring Factors that Affect the School Lunch Experience of High School Students Participating in the National School Lunch Program

Top of Page

Salad Bar Resource

USDA recently released a new Policy Memo about the use of Salad Bars in the National School Lunch Program.  The memo is an excellent resource to assist schools in effectively using a salad bar as part of the service of reimbursable meals including information on portion sizes, point of service meal counts, nutrient analysis and food safety for school meals. 

Top of Page

Recipe Contest:
Win a Trip to Washington, DC!

Top of Page

New Meal Pattern 6 Cent Certification

One hundred school districts have been certified to receive the extra 6 cents reimbursement for meeting the new school lunch meal requirements.  That is almost half of our schools! NDDPI will still certify menus this spring and summer. Please consider asking for help now. It will be harder to meet the standards next year. USDA has asked states to review all schools that do not submit menu documentation as soon as possible in school year 2013/2014. That would be a full review; the 6 cent review is much simpler, including the observation of a meal service at 25 percent of the certified schools.  

Please call Deb Egeland at 328-3718 or Kaye Knudson at 328-2275 or 1-888-338-3663 to schedule menu help.

Top of Page

NDSNA Conference at a Glance
June 4-5, 2013
Fargo Ramada Plaza Suites

Top of Page

Spotlight on Child Nutrition Employees

Top of Page

Menu Myths

Myth:  Students are required to take the entrée or milk at lunch.
Fact:   Students are required to take ½ cup of fruit or vegetable and any two other items.

Myth:  After School Snack menus require milk.
Fact:  Milk is not required to be served every day. Schools could serve fruit and bread/grain or bread and meat or milk and fruit. Two different components are required.

Myth:  Schools are not allowed to serve ½ cup of juice at breakfast as the only fruit choice for this school year and 2013/2014.
Fact:  The lunch meal pattern has a limit that not more than half of the fruit offered can be in the form of juice. Schools can serve ½ cup of juice at breakfast as the only fruit choice for this school year and 2013/2014.

In school year 2014/2015, schools will need to serve 1 cup of fruit at breakfast and only half of that can be juice.

Top of Page

Fresh Fruit and Vegetable Claims

When filling out the FFVP claims, look carefully at the unit size on your invoices. Some claims are being submitted with items claimed in a pound. Example: 1 pound of broccoli for $24.86. Check the drop down box for other unit size options.  Please be sure to check the invoice for the correct unit sizes or your claims may be returned.   

Top of Page

Breakfast Meal Pattern Changes for 2013/2014

Half of the grains offered must be whole grain rich, (WGR), defined as:

  • First ingredient is a whole grain or
  • Contains 8 grams of whole grain or
  • Carries the FDA whole grain stamp

At least one ounce of grain/bread needs to be offered daily at breakfast.The minimum weekly grain offering varies by age-grade group:  

  • 7 oz eq for grades K-5, 8 oz eq for grades 6-8, and 9 oz eq for grades 9-12.

Breakfast Menus must be within calories ranges: (Weekly average, not each meal or each student)

  • Grades  K-5     350-500 
  • Grades  6-8     400-550   
  • Grades  9-12   450-600

There is an overlap of 450-500 calories that could be used for all grades K-12.

All items must be trans fat free, <.5 grams per serving.

Students can only decline one item at breakfast. You can still offer several choices within an item group.

Juice can still be offered daily as the fruit.

Top of Page

Baked Potato Bliss!

It seems like very few school lunch programs offer the potato in its’ most simple form—baked!  Is it because you need to scrub them, wrap them in foil, or maybe you think your students will not enjoy them?  A baked potato is the most nutritious way to serve a potato.  Here are a few helpful hints for serving baked potatoes that will be a snap for you to prepare and put a smile on your students’ faces:

  • Washing potatoes can be done in the dishwasher.  Spread them out on single layers in your dish racks and run them through just like you would your dishes.
  • Do away with foil wrapping potatoes.  Lay the fresh, quickly washed potatoes out on sheet pans and spray them with a cooking spray of some sort…… garlic flavored spray works well. Turn the potatoes over and spray the other side.  Season them with a little salt and pepper and bake for 1.5 hours at 350.  The skins may get a little hard right out of the oven but will soften up when they are held in a steam table.
  • When serving potatoes think main entrée!  A baked potato bar with broccoli, cheese, ham, mushrooms, onions, sour cream, and chili is always a hit.  Consider a Mexican spud with taco meat, cheese, salsa, and sour cream.  A good chicken pot pie filling or chicken ala king on top of a potato instead of a biscuit would be a hit.  You could even try beef stroganoff or stir-fry, minus the noodles on top of the potato.  The possibilities are endless…….it is just a matter of how daring you want to be. 
  • A red potato can bake up a little nicer than a russet potato. Red potatoes do not dry out as fast as the traditional russet potato.   Red potatoes are also locally produced in the Red River Valley.

  • baked potato recipe:

Top of Page

Chicken & Gravy over Biscuits

(This is a chicken ala king recipe from West Fargo that would be excellent over a baked red potato.)

Ingredients:

12    gal chicken gravy
4      tbsp pepper
10    tbsp paprika
10    tbsp garlic powder
4      pinches dried parsley
40    lb diced chicken
12    cups dried onions
3     #10 cans corn
3     gal frozen peas
4     gal frozen carrots
5     lb celery diced
5     crushed bay leaves

Directions:

Mix first 5 ingredients. Add remaining ingredients.
Do not substitute mixed vegetables for peas, carrots, and corn.
Serve over frozen RTE biscuits cut in half or 2 small biscuits.

(Makes 6 large pans ¾ full, 50 3/4c servings each)

Top of Page

TN Menu Art

Top of Page

Top 10 Sanitation Inspection

Top of Page

HealthierUS School Challenge Training

Top of Page

 

 


 

 

 

a division of the North Dakota Department of Public Instruction
table spacer table spacer table spacer
horizonal rule

Home    |    Programs & Services    |    Resources    |    Grants    |    State Standards    |    Education Legislation

Administrative Rules    |    Links    |    Frequently Asked Questions    |    Site Map   

This site is best viewed with Internet Explorer 7.0 or higher

Get FireFox    Get Google Chrome   Get Microsoft Internet Explorer     Get Adobe Acrobat Reader

Visit the Adobe website for PDF accessibility tools.

Send mail to dpi@nd.gov if you have any questions or comments.

North Dakota Department of Public Instruction
Kirsten Baesler, State Superintendent
600 E. Boulevard Avenue, Dept. 201
Bismarck, North Dakota 58505-0440
701/328-2260

Disclaimer Statement