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United I. S. D. Food Service Department

United I. S. D. Food Service Department. Aryana M. Valdez, RD Elisa Schwartz-Santos, RD, LD, CDE. Objectives. History of Feeding Programs Feeding guidelines Services Provided Breakfast in the Classroom Food Production Center Cook-Chill System Meal modifications

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United I. S. D. Food Service Department

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  1. United I. S. D. Food Service Department Aryana M. Valdez, RD Elisa Schwartz-Santos, RD, LD, CDE

  2. Objectives • History of Feeding Programs • Feeding guidelines • Services Provided • Breakfast in the Classroom • Food Production Center • Cook-Chill System • Meal modifications • Children with special needs • Nutrition education and promotion • Nutrition Newsletter • Bienestar Health Program • Presentations

  3. Federally Funded Programs

  4. School Lunch Programs • Since 1946, the National School Lunch Program has provided nutritional lunches to children in participating schools. • In 2008, 514 million lunches were served in Texas at 7,495 schools.

  5. School Breakfast Programs • The Child Nutrition Act of 1966 funded the School Breakfast Program. • It provides nutritional meals to students at participating schools. • In 2008, Texas school served 234 million breakfasts at 7,499 schools.

  6. After School Snack Program • Child and Adult Care Food Program (CACFP) provides meals and snacks at day care homes, child care centers, homeless shelters, adult day care centers and after-school snack programs.

  7. Applying for Meal Assistance • Depending on guidelines by the federal government students may be eligible for assistance with meal pricing. • Parents need to fill out one application per household. • If during the school year there are any changes in family size or income you may fill out another application to see if your eligibility for meal pricing assistance has changed.

  8. Feeding Guidelines Texas Department of Agriculture

  9. Feeding Guidelines • In order to receive reimbursement from USDA’s Food and Nutrition Services meals must meet minimal nutritional guidelines. • Must provide one-third of the Recommended Dietary Allowance (RDA) for lunch and one-fourth for breakfast of calories, protein, calcium, iron, and vitamins A and C. • We must not provide more than 30% of the calories from total fat and not more than 10% of the calories from saturated fat.

  10. Feeding Guidelines Continued • Texas Department of Agriculture has even stricter guidelines through the Texas Public School Nutrition Policy: • Effective August 1, 2004: • Competitive foods • Foods of Minimal Nutritional Value • Fried Foods • School meals • Snacks • Etc. • Please visit www.squaremeals.org for further information

  11. Services Provided

  12. Services Provided • School Lunch Program • School Breakfast Program • Breakfast In the Classroom • After School Snack

  13. Breakfast In The Classroom • We currently have 27 schools in this program. • All students and any teaching staff assisting with the program at these campuses eat free breakfast.

  14. FOOD PRODUCTION CENTER

  15. Food Production Center • Cook-Chill System: a method of cooking that allows for large production of foods that are cooled quickly and stored for optimal shelf life.

  16. Food Production Center • Cook – Chill continued: • This allows for all campuses in our district to have the same food with the same flavor and appearance.

  17. Meal Modifications

  18. Meal Modifications For Children With Special Needs • Since the Food Service Department provides food for the 39,000 students and our equipment is made to prepare foods in bulk we try to adjust our regular menu to meet the special needs of these children.

  19. Meal Modifications Continued • Diabetic / Acanthosis Nigricans (Low Carb) • Low-fat/ Low Cholesterol, Reduced Calories • Peptic Ulcer • High Fiber • Increased Calories • Food Allergies & Intolerances • Texture Modification • High Risk Diets • (Metabolic, Cystic Fibrosis, Cerebral Palsy)

  20. Meal Modifications Continued • Obligated to make modifications and/or substitutions to the menu in cases of children who are considered disabled and have special dietary needs. • If a menu change is required due to medical or special dietary need, they must have a statement signed by a physician or recognized medical authority. Only U.S. Physicians are allowed. • CACFP sponsors and providers are not required to modify the meals of children with food allergies or intolerances unless a physician signs a form explaining the condition may result in severe and threatening reactions or substantially limits a major life activity.

  21. Nutrition Education and Promotion

  22. Nutrition Education and Promotion • Registered Dietitians are available for nutrition presentations for students, parents and staff of the district. • Worked with school administrators to implement the Local Wellness Policy. • Menu and menu analysis is available on the UISD website. • Food Service Department has a monthly newsletter called Nutrition Nuggets that gets sent out with report cards or with other school newsletters. • Coordinated School Health Program • Bienestar

  23. QUESTIONS?

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