Nutrition
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Nutrition

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Nutrition Presentation Transcript

  • 1. Child Nutrition Community Discussion
    May 18, 2010
  • 2. The National School Lunch Program
    A federally assisted meal program operating in over 101,000 schools
    Requirements:
    No more than 30% of calories from fat, and less than 10% from saturated fat
    School lunch must provide one-third of the Recommended dietary Allowances of :
    Protein
    Vitamin A
    Vitamin C
    Iron
    Calcium
    Calories
    Eligibility:
    Free lunch – income below 130% of poverty level
    Reduced 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 School Lunch Program
    For school lunch to be reimbursable by the National School Lunch Program ,students must be:
  • 4. New York State – Nutrient Standards for School Lunch
    The Rocky Point School Child Nutrition Program meets or exceeds these standards.
  • 5. Required Minimum Quantities
    for School Lunch
    The Rocky Point School Child Nutrition Program meets or exceeds these standards.
  • 6. Our Critical Challenges
    Provide a healthy lunch that meets or exceeds federal and state requirements
    Produce 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:
    Our Silent Revolution
    Recent critical initiatives:
    Increase whole grains – added whole wheat products where available
    Increase both fruits and vegetables
    Fresh fruit is served 40% of days
    Reduced canned vegetables to 33%
    Only fat-free and 1% milk are offered (mandate requires two fat levels offered)
    Reduction of sodium
    Low-sodium, low-fat beef meatballs
    No extra salt available
    Condiments by packet only – limit quantities
  • 8. Meeting the Challenges:
    Our Silent Revolution
    Recent critical initiatives (continued):
    Increase fiber (where you least expect it!)
    Beans ground into taco meat
    Cherries in hamburgers
    Whole wheat pasta, bread, rolls
    Reduction of cholesterol in meals
    Virtually no trans-fats
  • 9. Meeting the Challenges:
    Our Next Steps
    Ongoing 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 milk
    Continue to reduce sodium in foods served
    Minimize 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 Jamie Oliver?
    How about a comparison of our recipe versus Jamie’s?
  • 11. Jamie’s Spaghetti with Meat Sauce Compared to Ours
  • 12.
  • 13. What’s required to continue 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 products
    Hire additional staff to prepare greater proportion of meals locally, thus reducing reliance on processed food products.
  • 14. The dedicated Child Nutrition professionals are ready…
    …with your support , we will continue to exceed expectations.
  • 15. Questions, comments, ideas?