School Year 2019-2020 Sara Dufour – School Nutrition Director Sarah Ginn - Assistant School Nutrition Director
NATIONAL SCHOOL LUNCH PROGRAM REGULATIONS RECAP - USDA GRAINS: Grades K-5 Grades 6-8 Grades 9-12 8-9 grain equiv. a week 8-10 grain equiv. a week 10-12 grain equiv. a week MEAT: Grades K-5 Grades 6-8 Grades 9-12 8-10 a week 9-10 a week 10-12 a week MILK: Grades K-5 Grades 6-8 Grades 9-12 1 cup a day 1 cup a day 1 cup a day
NATIONAL SCHOOL LUNCH PROGRAM REGULATIONS RECAP – USDA (CONTINUED) FRUIT: Grades K – 5 Grades 6-8 Grades 9-12 2.5 cups a week or ½ cup 2.5 cups a week or ½ cup 5 cups a week or 1 cup a a day a day day VEGETABLES Grades K -5 Grades 6-8 Grades 9-12 Dark Green ½ cup a week ½ cup a week ½ cup a week Red/Orange ¾ cup a week ¾ cup a week 1 ¼ cup a week Beans/Legumes ½ cup a week ½ cup a week ½ cup a week Starchy ½ cup a week ½ cup a week ½ cup a week Other ½ cup a week ½ cup a week ½ cup a week Additional Veg to 1 cup a week 1 cup a week 1 cup a week reach total
VEGATABLE SUBGROUPS
NSLP REGULATION CHANGES – EFFECTIVE JULY 1, 2019 1. permanently offer flavored, low-fat milk 2. Half of the weekly grains in the school lunch and breakfast menu be whole grain-rich 3. Provide schools in the lunch and breakfast programs more time for gradual sodium reduction by retaining Sodium Target 1 through the end of school year (SY) 2023-2024, continuing to Target 2 in SY 2024-2025, and eliminating the Final Target that would have gone into effect in SY 2022- 2023.
NSLP REGULATION CHANGES – EFFECTIVE JULY 1, 2019 (continued) Federal Sodium Reduction Schedule NSLP Target 1 July1, Grade Levels 2014 Target 2 July 1, 2017 Final Target July 1, 2022 BREAKFAST Grades K through 5 < 540 < 435 < 430 Grades 6 through 8 < 600 < 535 < 470 Grades 9 through 12 < 640 < 570 < 500 LUNCH Grades K through 5 < 1,230 < 935 < 640 Grades 6 through 8 < 1,360 < 1,035 < 710 Grades 9 through 12 < 1,420 < 1,080 < 740
GOING GREEN We no longer support the purchase of Styrofoam products and instead we buy sustainable/compostable trays, bowls and coming soon…. Straws. Per the Mayor’s suggestion FS has looked into the cost of compostable utensils vs. the ones we are currently using – see chart on the next slide Preliminary research on a pilot compost program at North Quincy High School. Suggestions for success: Choosing two days a week to compost. Get a student run organization or club to help facilitate (community service hours). FS staff, students, and custodians train together initially and several time throughout the year
GOING GREEN – Compostable Utensils
GOING GREEN
SALAD BARS Both high schools have daily salad bars – This continues to be one of our most popular meal options All 5 middle schools are equipped with salad bars and they will launch by mid March Point Webster launched on February 27th Snug Harbor has a permanent salad bar located in the cafeteria, and every Friday we have a self serve salad station. We still have 2 traveling salad bars and we will continue to launch “The Fresh Green Wondering Machine” in the spring to 6 elementary schools
NEW MIDDLE SCHOOL SALAD BARS
GRANT AWARDS Received a New England Dairy Council Grant for $4,652 to add a salad bar to Broad Meadows Middle School. Received $2,500 from Project Bread for fund half the cost of a salad bar for Point Webster Middle School. DESE Grant Award (June 2020) for $17,660 – We will purchase two heat and serve ovens for Lincoln Hancock & Snug Harbor Elementary School.
CHEF EVENTS & RECIPE DEVELOPMENT Love Your Heart & Go Meatless at NQHS – French Lentils, Spanish Lentils, & Curried Lentils Chipotle-Style Burrito Bowl Sweet Greens-Style Grain Bowl Turkey Meatloaf – Italian & Greek Black Bean Brownies Homemade Veggie Burgers Sweet Potato Cake Bites Caprese Quinoa Pesto – using basil grown from our indoor garden Homemade Parfait with Waffle Sticks Mexican layered Dip with Tortillas
OUR AMAZING DIETETIC INTERNS! Held an engaging and calorie burning assembly for the second and third grade students at Beechwood Knoll Elementary School. They discussed the basic food groups, Myplate, beneficial exercises, and sugar consumption. Presented an informative and engaging presentation on mindful eating and mental health to Mr. Lorenzano’s 8th grade health class at Point Webster & to all the nurses across the district. The presentation led to important discussions on mental health, mindful eating, and the roll nutrition plays on our health. Currently working on ways to increase our breakfast participation at the elementary schools – Friday March 6, 2020 – Homemade Strawberry Yogurt Parfait in honor of National School Breakfast Week!
DESE Admin Review Audit 2019-2020 DESE Audit findings: Complimented us on our salad bars, menu offerings, freshness, and use of kitchen space. Staff was polite and well trained on HACCP/BOH expectations as well as USDA regulations Great organization and documentation of our financial records Great organization and approval on our free and reduced application and direct certification Excellent organization of our satellite program – packing room and meal distribution.
DESE Admin Review Audit 2019-2020 DESE Audit Improvement for Next Year: USDA is increasing our Department of Defense Fresh Produce from $62K (19-20 SY) to $90K (20-21) Currently working with DESE to increase the number of CEP in Quincy – We expect more next year.
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