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In this Issue
September 2013

Fresh Fruit And Vegetable Training

Celebrate Back-to-School with local foods

Today's Lesson : MyPlate

Healthier US School Challenge Award Winners

Breakfast = Success

School Breakfast Changes for School Year 2013/2014

15 North Dakota Harvest of the Month Posters

Keep Current on Required Training

A Fresh Start with School Breakfast

Kids Know When They Are Full

Medical Statement for Children with Special Dietary Needs

National School Lunch Week: October 14-18, 2013

New Child Nutrition Staff

New Review Format for 2013-14

National Food Service Management Institute (NFSMI) 2013-2014 Planner

North Dakota Pride of Dakota School Lunch Day coming Up October 2

Professional Standards: What does this mean for you?

School Breakfast Changes for School Year 2013/2014

Schools up for Review 2013/2014

Website For School Lunch Recipes!

 

 

 

 

Fresh Fruit And Vegetable Training

The Fresh Fruit and Vegetable Program (FFVP) training is available on-line at http://www.dpi.state.nd.us/child/train/index.shtm

Who needs take the training? - Food Service Workers, Record Keepers and any other staff involved with the operation and administration of the program. 

Training Worksheet- The training worksheet needs to be distributed to each individual prior to viewing the FFVP training. Each individual must complete the worksheet. The training worksheets are to be kept with SY 13-14 FFVP program records.

Training Certificate- The training Certificate must be signed by all individuals completing the training. Keep a copy for your records and e-mail or fax a copy to our office. This needs to be done before the school starts serving fresh fruits and vegetable snacks.      

For more information regarding FFVP Training contact Kaye Knudson at ksknudson@nd.gov.

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Celebrate Back-to-School with local foods

It’s time to go back to school with good food. There are many opportunities to educate students about good food and nutrition through farm to school programs. It can be as simple as participating in the Apple Crunch event on Food Day Oct. 24, to celebrating locally grown every month with ND Harvest of the Month.

North Dakota Farm to School Week will be celebrated Sept. 16 through the 21st and National Farm to School Month is October.

These are two occasions to feature locally grown, fresh fruits and vegetables for lunch. Along with good eating, lessons about agriculture, gardening and healthy eating are a part of ND Farm to School.

There are some new materials to assist you with implementing Farm to School in your school. They can be found at www.ndfarmtoschool.org. The resources tab has many web sites with recipes and lessons. The Harvest of the Month tab has posters for 15 North Dakota vegetables, recipes and information about each vegetable or fruit.

These materials can be downloaded and used for free. There are a limited number of beautifully printed posters and recipe books available. Please contact Sue Balcom at sbalcom@farrms.org for more information about receiving some printed materials for your school.

Send your photos, stories and news clippings, as well as questions, to sbalcom@farrms.org.

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Today's Lesson : MyPlate

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Healthier US School Challenge Award Winners

USDA has announced the following schools have won HUSSC awards:

Emerado
Jamestown Public Elementary Schools
Grand Forks: Schroeder, Nathan Twining, South, and Valley Middle Schools. Elementaries won earlier.
Milnor
Carrington
Elgin-New Leipzig
Oakes
Valley-Edinburg

HUSSC award winning schools demonstrate exemplary nutrition and physical education practices.
Congratulations!

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Breakfast = Success

Research has shown that starting the day with a nutritious breakfast helps students stay alert and perform better in school. Having breakfast in the morning also helps children develop healthy eating habits and contributes to their overall well-being.

Healthy Hunger Free Kids Act (HHFK) requires that all schools promote their School Breakfast Program

Samples of   promotion may include:

  • Including it on your school website or newsletter
  • Announce your breakfast menu during the morning or afternoon announcements
  • Hanging breakfast promotion posters in your lunch room
  • Make sure your notification letter states breakfast is included for free and reduced-price students.

USDA has developed a School Breakfast Toolkit, which is available as an online resource. The Toolkit provides information to help promote and expand School Breakfast Programs as a way of supporting positive outcomes for children. Many of the materials included on this site are designed to be customized. You can download PowerPoint files, information sheets, letters, and marketing materials and modify them to suit your specific needs. The Toolkit is available on the USDA website at this link: http://www.fns.usda.gov/cnd/breakfast/expansion/default.htm

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School Breakfast Changes for School Year 2013/2014

Minimum Requirements 4 items: (1 oz grain, ½ cup fruit or juice, 1 cup milk, and another item)

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

  • First ingredient is a whole grain (with the exception of water) OR
  • Contains 8 grams of whole grain per serving OR
  • Has the FDA whole grain stamp (gold and brown postage size stamp) OR
  • Recipes: of the grain ingredients, whole grain items weigh more than non-whole grains

Daily and weekly grain ranges: 1 ounce minimum per day for all grades

Weekly Grain Minimum:

  • Grades K-5:     7 ounce equivalents  per week
  • Grades 6-8:     8 ounce equivalents  per week
  • Grades  9-12:  9 ounce equivalents per week

Daily Calorie Ranges
Daily Calorie Ranges Based on Weekly Averages: K-12 overlap 450-500

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

Fats
Saturated fat must be less than 10% of calories in each weekly average.
All foodsmust be trans fat free food items.

Meat
Meat/meat alternates can be substituted for grains in the weekly range after at least one ounce of grains is offered per day. Meat/meat alternate can also be offered as extras if within calorie limit. Some items can be counted as 2 items if they contain 2 ounces of grain or grain & meat.
Grain items need 16 grams of grain to count as a grain. This is more than last year.

Breakfast Fruit/Vegetables
Required breakfast fruit/vegetable serving size remains at ½ cup this year.
100% juice is still allowed every day. Juice can still be the only fruit/vegetable choice at breakfast.
¼ cup dried fruit counts as ½ cup fruit

Offer vs. Serve
Students must take 3 items, they can be any 3, even a duplicate such as 2 toasts and 1 milk or 2 milks and a fruit or; juice, fruit and milk.
A second fruit could be offered as another item: Fruit, juice, milk, grain. The grain item could be declined.

2014/2015 Changes
The “only half the fruit offerings can be in the form of juice rule” starts in 2014/2015.
Fruit serving size to be offered increases to 1 cup in 2014/2015.

OVS at breakfast requires students to take ½ cup of fruit in 2014/2015.

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15 North Dakota Harvest of the Month Posters

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Keep Current on Required Training

According to ND Code, the Lead Food Service Worker (LFSW) is required to attend a 10-hour Sanitation and Safety class within six months of being hired for that position. The LFSW must then complete a three-hour Sanitation Update training every five years thereafter.  Each individual completing the Pathways trainings for Sanitation and Safety or Sanitation Update will receive a certificate of training. We recommend that a copy of this certificate be placed in the individual’s personnel file.

The Fall Pathways Course Listing is now on the Child Nutrition & Food Distribution web site http://www.dpi.state.nd.us/child/ under both the New & Hot and Training tabs. The registration form is included with the course listing. No mailings will be made of this listing. Authorized reps and lead food service workers (LFSW) should make sure the information on the course listing is made available to all food service workers.

The Child Nutrition office keeps records of the trainings in a Pathways database. Names of the LFSW are taken from NDFoods. The person listed as the LFSW in NDFoods should be the “head cook” for the site. Since an email address is not a required field in NDFoods, whether or not a person has an email address does not qualify for why the person listed isn’t the head cook. Name changes of food service personnel due to marriage, divorce or other legal proceedings should be reported to our office so we can update the Pathways database.

There are a few other courses that can be taken instead of the Pathways version. Approved sanitation trainings can be found on the Child Nutrition & Food Distribution web site under the Training tab and clicking on the Sanitation Training Requirements link. If sanitation training other than Pathways is taken, a copy of the certificate verifying training was completed must be sent to the Child Nutrition office (either by mail or fax to 328-9566) so credit for the training can be input into the Pathways database.

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A Fresh Start with School Breakfast

As new nutrition standards for school breakfast take effect this fall, SNA and Alliance for a Healthier Generation have teamed up to help school nutrition professionals give their students a “Fresh Start” with sample school breakfast menus that meet the new regulations.

To download this new menu planning resource, click here.

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Kids Know When They Are Full 

It can be very frustrating for some adults to see students throwing food away especially if they have the mindset that children need to belong to the clean plate club. Forcing children to eat can make them feel their own physical instincts aren't important and keep them from listening to their bodies. "That old rule about eating everything on your plate is a no-no," says nutritionist Kate O'Keefe. "If allowed to follow their own instincts, children will stop eating when they are full." Forcing children to clean their plates has no place in the school breakfast and lunch programs. Food served as part of the National School Lunch or School Breakfast programs is not allowed to be used as a reward or disciplinary action.

Some school nutrition staff and lunchroom supervisors are asking if it is okay to have a child finish what is on their plate before asking for seconds or going through the salad bar.  Children cannot be required to eat all of their fruit or vegetables before going back for seconds or the salad bar.  Both are examples forcing students to eat.

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Medical Statement for Children with Special Dietary Needs

Each special dietary request must be supported by a statement which explains the food substitution that is requested. The form must be signed by a recognized medical authority and must include:

Identification of the medical or other special dietary condition which restricts the child’s diet
Food (s) to be omitted from the child’s diet
Food (s) to be substituted

We have revised the Medical Statement to Request School Meal Modification.

Click on Medical Statement to view the new form.

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National School Lunch Week: October 14-18, 2013

Recognizing National School Lunch Week can help you:

  • Increase student participation for your program
  • Spread the message to parents that you’re serving healthy and tasty meals
  • Earn media coverage from local papers, blogs, and TV stations
  • Connect with teachers and administrators at your school or in your district to spread the word that school meals are healthy

The National School Lunch Week (NSLW) 2013 theme is “School Lunch Across the USA.” It’s about celebrating the regional flavors, ingredients, and traditions from across the country.

Every part of the country is known for different food—whether it’s New England chowder, southern black-eyed peas, Florida oranges, southwestern salsa, or midwestern whole wheat rolls. “School Lunch Across the USA” allows you to celebrate the popular flavors in your own region, and across the country too!

In addition to a special USA themed menu, get children excited by inviting special guests to lunch such as local athletes, firefighters and even parents for National Take Your Parents to Lunch day on October 16.  And don’t forget to decorate your cafeteria with USA themed decorations! 

Go to www.schoolnutrition.org/nslw to download the toolkit, activity sheet, backpack brochures for students and parents, proclamation and press release and delicious recipes. 

 Go to http://myhealthyschool.com/ for resources on National Take Your Parent to Lunch day.

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New Child Nutrition Staff

Lynell Thueson
Hello everyone!  My name is Lynell Thueson.  I have lived in Bismarck for over 15 years.  I began working in the Child Nutrition and Food Distribution Unit this past June. Some hobbies that I enjoy are reading different kinds of books (mystery, western, comedy), riding horse, riding bike, watching football on Sunday’s, painting ceramics, and spending time with family.  I collect miniature spoons and miniature cups with saucers from all different states.  My favorite color is purple and I love chocolate.

My husband Timothy and I have been married for 35 years. He loves antiques. We have one son, Mark, who lives in Bismarck and works for Clear Channel Radio as production director, program director, digital media director, and “on-air” talent.

I am currently working towards my Bachelor’s degree in Business Management.  This has always been a personal goal of mine since obtaining my Associates Degree in Business Management. I am very excited to be a part of the Child Nutrition and Food Distribution Unit, DPI team!

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New Review Format for 2013-14

  • USDA is implementing a new compliance review process for School Nutrition program sponsors.

  • Starting this year, the state agency (NDDPI) will be conducting an administrative review of school nutrition programs every three years.  Previously, reviews were conducted on a five year rotation.

  • Schools that are up for a review will be notified in early fall. A list of schools up for review is also included in this newsletter.

  • Schools that are selected for an administrative review will be mailed a self assessment form electronically that they will need to fill out with the help of our child nutrition specialists.

  • After the questions have been answered, the reviewer will determine exactly what will need to be addressed when an on-site visit is performed.

  • Risk indicator tools will also be available to view through the following USDA website. www.fns.usda.gov/cnd/guidance/adminreview.htm
    The new Admin Review Risk Assessment Form is included in this newsletter.
  •  If you have questions please call. We will be happy to help you fill out the off-site assessment tools. Our toll free number is 1-888-338-3663 or call Lesli Murch in Mayville at 701-788-8991.

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National Food Service Management Institute (NFSMI) 2013-2014 Planner

Authorized Representatives were mailed copies of the NFSMI 2013-2014 Planner to share with   Child Nutrition staff. NFSMI offers free online Courses that support the professional development of school nutrition personnel.  The courses may be used for Continuing Education Unit requirements for certification and credentialing.  The Food and Nutrition Service (FNS) and 60 stakeholders have developed recommendations for professional standards required for school nutrition personnel under Section 306 of the Healthy Hunger-Free Kids Act. Some of these classes will assist School Nutrition staff in meeting the standards that will be set forth by FNS.
 
Courses listed on the left column are the free on-line courses from NFSMI. Courses on the right are Pathway courses that are the equivalent to the NFSMI.   You may take a NFSMI course and get credit in Pathways for courses listed below. Upon completion of the course, participants will need to make a copy of the certificate of completion and send a copy to our office.

Classes offered

NFSMI on-line Course

Equivalent Pathway Courses

Nutrition 101- 10 hours

Practical Nutrition

Serving It Safe – 12 hours

Sanitation and Safety

Culinary Techniques for Healthy
School Meals – 33 hours

Quality Food Preparation and Service

On The Road to Professional Food
Preparation – 4 courses, 4 hours each
            Standardized Recipes
            Weights and Measures
            Portion Control
            Recipe Adjustments

Principals of Quantity Food Production

Human Resource Series 7 courses
3-4 hours each

Effective Human Relations

Financial Management – 12 hours

Financial Management and Cost Control

Focus on the Customer 2 courses
6-7 hours

Marketing and Customer Relations

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North Dakota Pride of Dakota School Lunch Day coming Up October 2

The Pride of Dakota School Lunch Day has been moved to October 2 to take advantage of local foods harvested this fall. Schools across the state are encouraged to serve North Dakota products such as fresh produce, beef, pork, corn, potatoes, wheat, sunflower seeds, honey, milk, cheese and beans during this special week. The North Dakota Department of Agriculture will be sending information out about how to participate in the program. You can visit the ND Agriculture Department website at: http://www.prideofdakota.com/

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Professional Standards: What does this mean for you?

Section 306 of the Healthy Hunger-Free Kids Act requires the establishment of professional standards for State Agency directors, school district child nutrition directors, school nutrition managers and other staff. What does this mean for the staff at your school?

  • School nutrition directors are those responsible for the management of a school food authority. USDA will establish minimum education, training, and certification requirements as well as training criteria to maintain certification.
  • Local School Nutrition Professionals are managers and other staff. USDA will determine required training for all individuals working in school nutrition. This will most likely include certification requirements and annual continuing education requirements.

Why are Professional Standards for school nutrition personnel necessary?

  • School nutrition program regulations are ever changing and complex.
  • On-going training will ensure that everyone is keeping up with the latest information.  
  • Safety/sanitation training for those involved with food preparation is critical for the health of our students.
  • Professional standards will enhance the image of school nutrition employees.

Barrett, J. (2013) Professional Standards for School Nutrition Personnel. Retrieved August 15, 2013, from http://docs.schoolnutrition.org/meetingsandevents/anc2013/presentations/TuesdayJuly16/071613%20at%20215%20-%20Hot%20Topic%20Professional%20Standards%20for%20School%20Nutrition.pdf

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School Breakfast Changes for School Year 2013/2014

Minimum Requirements of 4 items must be offered.  These include 1 oz grain, ½ C fruit or juice, 1 C milk and another item.

Weekly grain minimums: 

K-5 = 7 oz/week

 

6-8 = 8 oz/week

 

9-12 = 9 oz/week

Daily Calorie Ranges:

K-5 = 350-500 kcals

 

6-8 = 400-550 kcals

 

9-12 = 450-600 kcals

 

K-12 overlap = 450-500 kcals

Saturated fat must be <10% and all foods must be trans fat free.

Meat/meat alternates can be substituted for grains in the weekly range after at least 1 oz of grains is offered daily. They can also be offered as extras if within the calorie and fat limit.  Grains need 16 grams of grain to count as 1 oz which is an increase from last year.

Fruit/vegetable serving size remains ½ C.  100% juice is allowed daily. 

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Schools up for Review 2013/2014

Bakker
Barnes Co North
Belcourt
St Ann’s Belcourt
Bowman County
Cass County Juvenile
Charles Hall
Circle of Nations
Dakota Boys Ranch
Dakota Prairie
Developmental Homes
Dickinson Public
Divide County
Drayton
Dunseith
Edinburg
Edmore
Eight Mile Public
Elgin/New Leipzig
Enderlin Area
Fargo Catholic Schools
Fort Yates Public
Garrison
GF Juvenile Detention Center

Glenburn
Hillsboro
Holy Family
Home on the Range
Hope
Jamestown
Kensal
Kidder County - Steele
Kindred
Kulm
Lake Region Special Ed
Little Flower - Rugby
Manchester House
Mandaree
Maple Valley
Medina
MLS
Munich
NE Human Service
New England
New Public
New Salem-Almont
Oak Grove
Page

Richland County
Rolett
Rolla
Roosevelt (Carson)
Sawyer
Scranton
Selfridge
Shiloh Christian School
South Heart
St John’s-Wahpeton
St Josephs-Devils Lake
St Josephs-Mandan
St Michaels-Grand Forks
St. Alphonsus-Langdon
St Thomas
St. Catherine's Valley City
Standing Rock
TGU
Twin Buttes
Underwood
Warwick
Westhope
Whiteshield
Wing
Wolford

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 Website For School Lunch Recipes!

  • site for scratch cooking
  • site for school approved meals
  • site for nutritional information on food items
  • site for new ideas
  • site for portion control

Below is the link for this site and a link to a recipe example!

  • Do not be afraid to browse around our website, you are bound to find a great number of other resources.  If you cannot find something, please call our office at 1-888-338-3663.

 

 

 

 

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

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