The Power of One: One Step at a Time

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1 The Power of One: One Step at a Time Katie Wilson, PhD, SNS Executive Director National Food Service Management Institute

National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous

2 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs

3 One Step At a Time One food-based menu planning approach Fruits/vegetables are separated Standards for sodium, calories, sat fat Zero grams trans fat (less than 0.5 gm)

4 One Step At a Time No nutrient analysis required in district Daily serving of fruit at lunch Daily serving of vegetable at lunch Weekly requirement of vegetable subgroups

5 One Mineral To Watch Sodium Grade Current 2 Years 4 Years 10 Years Breakfast K Lunch K

6 More Than One Number Calorie Ranges Grades Breakfast (kcal) Lunch (kcal) K

7 Finding The Right One

13 Fruits No more than half of offerings in form of juice Only 100% juice ¼ dried fruit = ½ cup fruit ½ cup 1 cup/lunch

14 Vegetables Weekly subgroup dark green (1 cup leafy) orange/red legumes starchy other Additional for weekly total

15 Grains and Milk Grains ½ of grains must be whole grain-rich All whole grains in 2 years Milk Fat free flavored and unflavored Lo fat unflavored At least two choices

16 BEWARE Market Terminology Products with Names/Terms that may imply products are made predominantly from whole grains: Whole Grain Contains Whole Grain 100% Wheat Made with Whole Wheat Multigrain Pumpernickel

17 Products that are NOT Whole Grains: Flour, white flour, wheat flour, all-purpose flour Enriched flour, unbleached flour, bromated flour Enriched unbleached flour, enriched bromated Instantized flour, phosphated white flour, Cake flour, self-rising flour, bread flour

18 Meat/Meat Alternate 1 oz Grades K 8 2 oz Grades 9-12 Commercially prepared tofu and yogurt

19 Just One More Little Step All components in breakfast and lunch meal pattern must be offered daily Students must select a fruit or vegetable for breakfast and lunch Implementation

20 Oh and One More Section 201 Performance based reimbursement rate of 6 cents per meal for lunch for schools certified to be in compliance

21 Careful Step Section 206 Revenue from non-program food Requires all non-reimbursable meal foods sold by CNP to equal their cost

22 Healthy Step Section 208 Nutrition Standards Requires USDA to establish standards for all food sold and served in schools at any time during the school day. Fundraisers exempt if approved by school and are in frequent

23 Best Step of All! Section 306 Professional Development Requires USDA to establish a program of required education and training for managers, directors and state agency directors

24 Steps for State Agency Combine CRE and SMI Reviewed every 3 years/2 weeks worth of menus Error prone districts required to conduct second level independent review of all applications prior to household notification

25 Don t Miss a Step Immediate fiscal action if food component is missing Fiscal action if repeat violations of vegetable subgroup and milk type requirements are not met State agency has discretion for fiscal action if other requirements not met

26 Take Pride in Your Stride P Personal Commitment R Reach for the Top I Identify Yourself D Dive in and Don t Give Up E Example for All

27 One Reason Why?

28 It Takes a Village Childhood obesity belongs to all of us School meals are part of the solution Changes in lifestyle Basic nutrition messaging

30 Hot School Lunch for Every Child 1928 Display at the North Dakota State Fair

31 1930 s Two Organizations Formed National School Cafeteria Association Conference of Food Service Directors

32 1946 The Year of Do Nothing Congress Does Something National School Lunch Act was introduced May 20, 1946 Conference Report was issued June 4, 1946 President signs law

33 Who Made It Happen? National School Cafeteria Workers The Conference of Food Service Directors

34 Type B Meal Option Dropped 2. Per meal reimbursements dropped to 4 cents as the program outgrew dollars appropriated 3. ASFSA membership increased from 2,000 in 1950 to 17,000 in one person at a time.

35 1980 s Challenging Years 1. Significant Funding Reductions 2. New efficiencies required in meal counting and claim procedures 3. Day to day battles of program survival back home in schools. We Did It One Day At A Time

36 1990 s 1. New monitoring requirements. 2. SNDA studies published 3. Required school lunches to conform to Dietary Guidelines 4. Team Nutrition and Healthy School Meals Initiative established Block Grants proposed and school nutrition professionals school lunched congress

37 The Power of One Stepping Out!

38 Be The One In a Million You cannot change your destination overnight but you can change your direction immediately. Jim Rohn

39 This training is conducted by the National Food Service Management Institute The University of Mississippi

Smooth Sailing Through CNR

Smooth Sailing Through CNR Katie Wilson, PhD, SNS Executive Director National Food Service Management Institute National Food Service Management Institute The University of Mississippi Mission: To provide