MAINE SCHOOL NUTRITION NEWSLETTER IN PDF FORMAT

JANUARY 2012 NEWSLETTER

From Walter Beesley: Menu Marketing

During the reviews this year we are finding more and more people commenting on the value of the dollar and the school lunch meal. In some cases, they praise the program and what it is doing for their $2.50 per lunch. Then we have the people not so happy. They usually email the governor or commissioner and in some cases call one of us directly.
I am paying $2.50 for my child to eat I hot dog! Irving sells them for a dollar. This is not an uncommon remark. The child thinks simple and for lunch that is what they had. They failed to mention the salad bar with 16 choices, the bowl of apples at the window and the several choices of milk. How would the parent know this because the menu for that day said franks in a bun, salad bar and milk?
We need to promote, advertise, boost, market, and scream out our menu of 101 items. Oh, and they are good for you as well. We have lost some of this marketing and menu planning as our program has been chipped at, reduced and redesigned.
Menus need to show the meal not just the entrée. Imagine going to your local steak house and the menu lists rib eye steak $19.99, pork chops $18.95, and chicken fritters $17.50. This is not how they make a menu. The items are going to mention it has two sides or comes with baked potato and fresh broccoli. Now you are thinking, okay, I can accept the higher price because it has added items therefore, added value to the steak. It has the size of the steak and the extras with it. We need to stop taking the easy way on the menus and make a menu not a list of entrees in squares.
When planning the menu think of your colors and textures. Cheeseburger, fries, milk and warm applesauce are listed on the menu. Okay, they did add list everything and used adjectives such as warm to describe applesauce, but maybe add oven fries for example. But before we get there look at this tray. BROWN, Brown and Brown and milk, maybe some chocolate milk. People eat with their eyes first and mouth last. The tray and menu must look appealing and smell good. The parent is reading the menu and thinking of the items at the same time. The picture they draw does not look all that appealing. I think we need to review our menu planning practices. Maybe plan with our eyes more than just repeating what they like.
So as you plan the menu does it look complete?
Does it look appealing?
Do the items work together to provide an appealing meal?
Would I pay 2.50 for that meal regularly?
There are many districts that are doing a great job with this now. So go out on the web and look at some other district menus. For the districts doing a great job, reach around your left shoulder and pat yourself gently on the back, and say “what a great job I am doing and I have the best program”.

From Stephanie Stambach: What’s FFVP? A Program to Start Healthy Eating and Prevent Hunger Fresh friuts and vegetables

Do you want to increase fruit and vegetable intake among children to help them develop healthy eating habits at an early age? Are your schools located in a needy area (> 50% free and reduced students) where your students would benefit from a free, nutritious snack? If you answered yes to any of these questions apply for the Fresh Fruit and Vegetable Program (FFVP)!
It is not too early to start thinking about the Fresh Fruit and Vegetable Program for School Year 2012-2013! This school year an application must be requested by March 30 and submitted on April 13 to the State office. There is time to plan how this program can work in your schools and Child Nutrition Services will help you through the process.
FFVP provides a healthy snack while also preventing hunger. This snack provided by food service curbs hunger so students can focus on what’s important, their learning. If you have 50% or more students eligible for free and reduced price meals apply for FFVP because it is the best for your students.
This program can strengthen other initiatives in schools including the HealthierUS School Challenge by introducing new and different foods. It also contributes to local wellness policies and a healthier school environment. When students eat fruits and vegetables on a consistent basis, they are more likely to develop healthy eating behaviors. These behaviors will continue as they grow to be adults.
If you would like to learn more about benefits for students, schools and parents contact Stephanie Stambach at 624-6732 or stephanie.stambach@maine.gov. FFVP brochures can also be requested for open houses, health fairs and parent-teacher conferences.

From David Hartley: Processing NOI.

Many districts participate in the Net Off Invoice program for manufactured USDA Foods. Twice a year schools district need to go online to K12 Foodservice and Processor Link to verify product received and more importantly discounts received. Districts can check NOI allotment balances to see if they need to request more. If a school districts changes distributors in the middle of the year, they can access K12 Foodservice to make the change. For Processor Link David Hartley needs to be contacted.

In February the spreadsheets for making the determination of NOI requests for SY 2012-2013 will be available. In March 2012 school Districts will be entering percentages of PAL desired for NOI usage in the next school year on the Child Nutrition web page.

A few processors might not be coming back next year based on usage this year and in past years:

	Available	Usage	Balance
Asian Solutions-Chicken	50,395.34	10,154.65	40,240.69
Bosco-Cheese	47,925.32	8,343.91	39,581.41
Cains-Oil	2,575.61	2,173.52	402.09
Gilardi-Cheese	51,399.35	11,344.23	40,055.12
GoldKist-Chicken	188,201.99	83,351.03	104,850.96
Highliner-Fish	9,603.00	1,397.92	8,205.08
Jennie O-Turkey	36,000.00	953.46	35,046.54
JM Smucker-Peanut Butter	3,834.65	2,871.30	963.35
Lamb Weston-Potato	70,000.00	14,136.14	55,863.86
McCain-Potato	413,116.28	212,415.69	200,700.59
Michael-Eggs	3,605.82	1,129.29	2,476.53
Schwans - Cheese	68,213.92	28,296.35	39,917.57
Sunny Fresh-Eggs	12,506.27	9,324.08	3,182.19
Tyson-Chicken	43,579.60	21,854.20	21,725.40

From Angela Wight: Start Thinking about Summer Feeding.

Who is underutilizing an available $10 Million in Federally funded Summer Food Service Program (SFSP) funds? Sadly, it’s MAINE! It’s not too late to make a difference for this summer and for the next. If all communities in Maine do not pull their resources together, then tens of thousands of Maine’s children will have to face another summer of hunger.
If you’re asking who in our communities can help, it’s our town selectmen and/ or managers, our recreation departments or programs, librarians, church leaders, school superintendents, school food service staff, food pantries, summer residential camps, private non-profit organizations, professional women’s organizations, colleges participating in the national youth sports programs, and anyone interested in helping to solve hunger at a local level. Any organization interested in administering the SFSP, you would be the link that translates this Federal benefit into meals for children.
If you believe this available resource is not needed, then consider the more than 69,000 eligible low-income children who are receiving free or reduced–price lunch during the regular school year here in Maine; this is an excellent indicator of the need for the Summer Food Service Program.
Everyone Wins with Summer Food!

Children have nutritious meals that they might not otherwise receive.
Parents stretch food dollars and know that their children are receiving healthy meals in a supportive environment.
Food Service Workers have summer employment.
Organizations receive funds to provide meals to complement already scheduled programs such as day camps, sport, activities, and tutoring sessions.
Communities provide safe places for children to go to be with other children and with supportive adults.

So are you ready to make a difference in the lives of children in your community? The need for good nutrition is crucial for children to have safe and productive summers. Make summer a nutritious and healthy experience for the children in your community. Remember, our children are our future. They deserve our best. Give the children in your community your best with the Summer Food Service Program.

Let’s work together to help end hunger this summer and make a difference in the lives of children right in your community! Please call myself at 624-6666 or email angela.wight@maine.gov. The Child Nutrition Department looks forward to helping your community and/or organization meet this need during Maine’s long summer vacation.

From Amy Webb: Trainings

Healthy Edge Training
January 27 & 28, 2012 – Penobscot Valley High School
Understanding nutrition and how it applies to School Nutrition Programs
10 Hours credit toward SNA Certification
Registration deadline is January 16, 2012

Now You’re Cooking
March 2 & 3, 2012 – Augusta Area
A Food Production Course designed to teach recipe and menu modifications to better meet the Dietary Guidelines for Child Nutrition Programs
10 Hours credit toward SNA Certification.

Serving it Safe and More
March 8 & 9, 2012 – Massabessic Middle School
A training for foodservice personnel at all levels covering safe and sanitary foodservice practices. Participants who pass the test will receive a Food Handler Certificate.
*This training is not the same as ServSafe-the new required training for at least one certified Food Protection Manager per establishment
(15 people minimum)

ServSafe
March 23, 2012 (7 AM – 3 PM)
Troy Howard Middle School, Belfast, ME
Requirements for a Certified Food Protection Manager

Registration is required at all meetings. More information on upcoming training events will be posted on our website as it becomes available at: http://www.maine.gov/education/sfs/meet.html or contact Amy Webb at Amy.Webb@maine.gov or 624-6842.

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