Woodstown Pilesgrove Regional School District

1. Woodstown Pilesgrove Regional School District

2. Food Service Department WelcomeParents & Staff

3. Karla S. Holt Child Nutrition Consultant

4. Changes !! • Topics to be covered: • Changes to the National School Lunch Program • New district meal accountability system - PCS

5. Menu Changes • Why? • Healthy Hunger-Free Kids Act of 2010 • Requires Changes in Menu Requirements • Lunch Menu Changes starting July 1, 2012

7. Lunch Menu • Student Menus are based on 5 Menu Components. • (No Change from previous regulations.) • 1. Fruits • 2. Vegetables • 3. Grains (Breads and Grains) • 4. Proteins (Meat or Meat Alternates) • 5. Dairy (Non-Fat or Low Fat Milk)

8. Changes in Requirements • Menu requirements and serving sizes are based on 3 specific age groups: • Grades K – 5 • Grades 6 – 8 • Grades 9 – 12 • Calorie Requirements are based on Age Group • Students MUST select a Fruit or Vegetable!

9. Changes in Requirements • Fruits – Increase serving size. • Vegetables – Increase serving size. • 5 Vegetable Sub Groups – Must offer a serving from each sub-group during the week. • Grains – Minimum & Maximum by age group. 50% of Grains offered must be Whole Grain Rich. • Protein – Minimum & Maximum by age group. • Dairy – Only non-fat flavored/unflavored or 1% unflavored milk to be offered.

10. Menus • District Menus will be based on a 5 week cycle. • High School and Grades 6 - 8 will have 5 Entrée Choices each day: • Main Entrée, Hot Sandwich, Cold Sandwich, Salad Entrée & PBJ Entrée. • Grades K – 5 will have a Main Entrée, Alternate Entrée (Salad or Sandwich Entrée) and PBJ Entrée. • The 3 menus will be similar each day. Serving size will differ.

11. Menus • We will now look at 2 menus for this district. • The first example will show how each Entrée (Meat or Meat Alternate and Grain) will accompany each other then the Vegetable and Fruit choices each day. • The second example is how you will see it on the Web site. • As we go through the presentation you will see how the new accountability system ties into the menu.

14. Menus • Special Holiday Menus will still be offered. • With change comes a learning curve for both students and Food Service Staff. • Menu adjustments will take place all year. • Changes will be based on student likes and dislikes and new vendor offerings. • Student surveys and involvement will be important in making these changes.

15. Reimbursable Meal – Your Best Value • The National School Lunch Program reimburses the District for every Free, Reduced Price or Paid meal that it serves. • That is why we ask students to take the required components of the NSLP. • A reimbursable meal consists of 3 out of 5 of the menu components offered. • Students must select a Fruit or Vegetable component. (New Rule!)

16. Reimbursable Meal – Your Best Value • If Students choose not to take the required components, the district will not receive reimbursement for that meal. • Students will then be charged for Al-a-Carte portions. • Your best value is a reimbursable meal. • Let’s all help our children learn to make healthy choices and to fill “My Plate” with foods from all the food groups!

17. Meal Accountability System New meal accountability system – PCS Will include functions for Food Service Staff, Cashiers, Parents, and Administration

18. Meal Accountability System • Calculates Free and Reduced Price Meal Applications. • Sends Free or Reduced Price information to Cash Register. • Documents student meals for reimbursement. • Nurse will provide food allergy warnings for students. • Cashier will see allergy warning and check food items.

19. Meal Accountability System • Parents can limit student spending on Al-a-Carte items or not allow it at all. • Parents can pay on-line, or by phone through Pay PAMS. • Parents can check student account and student menu choices on-line through Pay PAMS. • Checks and cash will still be accepted at register. • Pre-payment helps lines move faster!!!!

20. Meal Accountability System • Food Service Staff will have accurate counts on all menu items served. • This will help us to forecast number of servings to prepare. • Documents each student’s purchases and money transactions daily. • Students will scan ID card or enter ID number for all purchases. • Student ID picture will be entered into the system for accountability.

21. Meal Accountability • How the new accountability system determines a complete meal: • Menu items are set up in the system as components. • Cashier selects menu item on cash terminal. • If student has selected the proper components, he/she is charged for the reimbursable meal. • Students must use ID number for every purchase. • Accountability – It works for Everyone!