Head Start Nutrition The Future Looks Bright!

1. Head Start NutritionThe Future Looks Bright! Andrea Early, MS,RD Nutrition Consultant School Nutrition Director – Harrisonburg City Schools

2. Overview • Old Stuff • Meal Patterns for CACFP • New Guidelines for This Year • Healthy, Hunger-Free Kids Act of 2010 • Milk and Milk Substitutions • Availability of Water • Local Policy Changes • Future Meal Patterns • Upcoming changes to the NSLP that may affect Head Start meals • Encouraging Healthy Eating

3. Breakfast Meal Pattern

4. LunchMeal Pattern

5. HHFKA 2010Milk Requirements • Only skim or 1% milk may be served to children over the age of two • May be flavored or unflavored • Lactose reduced/lactose free milk is allowable • Local Policy: Flavored milk is only served on Fridays

6. Milk, Continued • Children who can not consume cows’ milk for medical or dietary reasons may be served a non-dairy beverage is it is nutritionally comparable to milk at the request of a parent/guardian • Must contain similar levels of calcium, protein, vitamins A and D (there is an approved list of soy milks) • Offered at the option of the facility • Students who have a medical disability signed by a physician may be given other substitutions

7. HHFKA 2010Water Requirement • All institutions participating in CACFP food programs must make potable water available to children upon their request • Teachers should encourage water consumption during the day and make it available at mealtimes • Schools are also required to do this as part of National School Lunch Program guidelines

8. Local Policy Requirements • Flavored milk – only on Fridays • Cereals must have < 10 grams of sugar per serving • No peanuts or popcorn will be served • Grapes must be cut in half • Hot dogs must be cut long ways

9. National School Lunch ProgramPossible Meal Pattern Changes • Proposed meal patterns released last year, final rule expected January 2012, implementation unknown • Increased amounts of green and oranges vegetables and legumes (dried beans/peas) • Increased amounts of whole grains • Dramatic decrease in sodium • Limits on starchy vegetables (potatoes, corn) • Changes will probably not apply to CACFP at first, but you will likely see the changes as meals are prepared by schools participating in the NSLP

10. Encouraging Healthy Eating • Choose a variety of foods – preschoolers do well when a few things on their plate are familiar • Encourage students to try “just a bite” • Multiple exposures to new foods are important • Praise students who try new things • Model healthy eating • Avoid discussing your own dislikes • Incorporate nutrition education into the classroom when possible

11. Questions?