Nutrition

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Nutrition

  1. 1. Child Nutrition Community Discussion<br />May 18, 2010<br />
  2. 2. The National School Lunch Program<br />A federally assisted meal program operating in over 101,000 schools<br />Requirements:<br />No more than 30% of calories from fat, and less than 10% from saturated fat<br />School lunch must provide one-third of the Recommended dietary Allowances of :<br />Protein<br />Vitamin A<br />Vitamin C<br />Iron<br />Calcium<br />Calories<br />Eligibility: <br />Free lunch – income below 130% of poverty level<br />Reduced price lunch – income below 185% of poverty level<br />(130% of poverty = $28,665; 185% of poverty = $40,793 for a family of four)<br />
  3. 3. The National School Lunch Program<br />For school lunch to be reimbursable by the National School Lunch Program ,students must be:<br />
  4. 4. New York State – Nutrient Standards for School Lunch<br />The Rocky Point School Child Nutrition Program meets or exceeds these standards.<br />
  5. 5. Required Minimum Quantities <br />for School Lunch <br />The Rocky Point School Child Nutrition Program meets or exceeds these standards.<br />
  6. 6. Our Critical Challenges<br />Provide a healthy lunch that meets or exceeds federal and state requirements<br />Produce meals at an affordable price (presently $1.75 for elementary and $2.00 for secondary)<br />Offer a menu that will appeal to children <br />
  7. 7. Meeting the Challenges:<br />Our Silent Revolution<br />Recent critical initiatives:<br />Increase whole grains – added whole wheat products where available<br />Increase both fruits and vegetables <br />Fresh fruit is served 40% of days<br />Reduced canned vegetables to 33%<br />Only fat-free and 1% milk are offered (mandate requires two fat levels offered)<br />Reduction of sodium<br />Low-sodium, low-fat beef meatballs<br />No extra salt available<br />Condiments by packet only – limit quantities<br />
  8. 8. Meeting the Challenges:<br />Our Silent Revolution<br />Recent critical initiatives (continued):<br />Increase fiber (where you least expect it!)<br />Beans ground into taco meat<br />Cherries in hamburgers<br />Whole wheat pasta, bread, rolls<br />Reduction of cholesterol in meals<br />Virtually no trans-fats<br />
  9. 9. Meeting the Challenges:<br />Our Next Steps<br />Ongoing initiatives:<br />Increase fiber in meals to almost twice the current level (estimated increase to cost of meal is estimated at thirty cents)<br />Increase the availability , variety, and service of fresh fruits and vegetables (estimated increase to cost of meal is thirty to forty cents)<br />Phase out the availability of flavored milk<br />Continue to reduce sodium in foods served<br />Minimize the use of processed foods in meals (estimated increase to cost of meal is thirty to forty cents)<br />Maintain “Choose Sensibly” program for snack and beverage items<br />
  10. 10. What about Jamie Oliver?<br />How about a comparison of our recipe versus Jamie’s?<br />
  11. 11. Jamie’s Spaghetti with Meat Sauce Compared to Ours<br />
  12. 12.
  13. 13. What’s required to continue the progress? <br />The cost of each lunch served will need to increase to as much as $3.00 over the next three to four years <br />This will not reduce taxpayers’ contribution to the program but will fund more fresh fruits, vegetables, meats, and whole-grain products.<br />Maintain reliable sources of fresh food products<br />Hire additional staff to prepare greater proportion of meals locally, thus reducing reliance on processed food products.<br />
  14. 14. The dedicated Child Nutrition professionals are ready…<br />…with your support , we will continue to exceed expectations.<br />
  15. 15. Questions, comments, ideas?<br />

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