Nutrition

Nutrition

• 1.
  Child Nutrition CommunityDiscussionMay 18, 2010
• 2.
  The National SchoolLunch ProgramA federally assisted meal program operating in over 101,000 schoolsRequirements:No more than 30% of calories from fat, and less than 10% from saturated fatSchool lunch must provide one-third of the Recommended dietary Allowances of :ProteinVitamin AVitamin CIronCalciumCaloriesEligibility: Free lunch – income below 130% of poverty levelReduced price lunch – income below 185% of poverty level(130% of poverty = $28,665; 185% of poverty = $40,793 for a family of four)
• 3.
  The National SchoolLunch ProgramFor school lunch to be reimbursable by the National School Lunch Program ,students must be:
• 4.
  New York State– Nutrient Standards for School LunchThe Rocky Point School Child Nutrition Program meets or exceeds these standards.
• 5.
  Required Minimum Quantitiesfor School Lunch The Rocky Point School Child Nutrition Program meets or exceeds these standards.
• 6.
  Our Critical ChallengesProvidea healthy lunch that meets or exceeds federal and state requirementsProduce meals at an affordable price (presently $1.75 for elementary and $2.00 for secondary)Offer a menu that will appeal to children
• 7.
  Meeting the Challenges:OurSilent RevolutionRecent critical initiatives:Increase whole grains – added whole wheat products where availableIncrease both fruits and vegetables Fresh fruit is served 40% of daysReduced canned vegetables to 33%Only fat-free and 1% milk are offered (mandate requires two fat levels offered)Reduction of sodiumLow-sodium, low-fat beef meatballsNo extra salt availableCondiments by packet only – limit quantities
• 8.
  Meeting the Challenges:OurSilent RevolutionRecent critical initiatives (continued):Increase fiber (where you least expect it!)Beans ground into taco meatCherries in hamburgersWhole wheat pasta, bread, rollsReduction of cholesterol in mealsVirtually no trans-fats
• 9.
  Meeting the Challenges:OurNext StepsOngoing initiatives:Increase fiber in meals to almost twice the current level (estimated increase to cost of meal is estimated at thirty cents)Increase the availability , variety, and service of fresh fruits and vegetables (estimated increase to cost of meal is thirty to forty cents)Phase out the availability of flavored milkContinue to reduce sodium in foods servedMinimize the use of processed foods in meals (estimated increase to cost of meal is thirty to forty cents)Maintain “Choose Sensibly” program for snack and beverage items
• 10.
  What about JamieOliver?How about a comparison of our recipe versus Jamie’s?
• 11.
  Jamie’s Spaghetti withMeat Sauce Compared to Ours
• 13.
  What’s required tocontinue the progress? The cost of each lunch served will need to increase to as much as $3.00 over the next three to four years This will not reduce taxpayers’ contribution to the program but will fund more fresh fruits, vegetables, meats, and whole-grain products.Maintain reliable sources of fresh food productsHire additional staff to prepare greater proportion of meals locally, thus reducing reliance on processed food products.
• 14.
  The dedicated ChildNutrition professionals are ready……with your support , we will continue to exceed expectations.
• 15.
  Questions, comments, ideas?