Nutritionally and Financially!

1. Staying Fit Nutritionally and Financially! School Nutrition Association Annual National Conference July 15, 2007 Amy L. Harkey, MS,RD,LDN

3. Charlotte-Mecklenburg Schools • Charlotte, NC • 2007-2008 • 163 Schools • 137,279 Students • 45.5% Free and Reduced

4. Child Nutrition Services • Self-Operated • 25,000 Breakfasts Daily • 73,000 Lunches Daily • 33,000 Adult & Ala Carte Daily • 15,500 After School Snacks Daily • 1,300 Cafeteria Employees • 28 Central Office Staff

5. NC Nutrition Standards Pilotfor Elementary Schools • January – May 2005, Piloted and held harmless for losses in 7 NC School Districts • 124 Elementary Schools • $5,377 Average Revenue Loss per School • $330,665 Total Revenue Loss

6. NC Nutrition Standards • Grades K-5 • NC Board of Education Policy • October 6, 2006 • Compliant with Current Edition of Dietary Guidelines for Americans • USDA School Meals Initiative

7. NC Nutrition StandardsElementary Meals • 20-35% Fat average per week • ≤ 10% Saturated Fat • Sodium and Trans Fat kept as low as possible • 200 mg Cholesterol average per week, breakfast and lunch combined

8. Fried Foods not allowed • Whole Grain Serving offered Daily, will be increased to 8 servings per week • Fruits and/or Vegetables, four servings offered daily • Legumes offered once week • Milk 1% or less fat

9. NC Nutrition StandardsAla Carte • ≤ 35% Total Fat • ≤ 10% Saturated Fat • ≤ 1% Trans Fat • ≤ 1 ounce Nuts and Seeds • ≤ 35% Added Sugar by weight

10. Milk 1% or less fat • Single Serving Yogurt or Frozen Yogurt • Water • 50% or more Fruit Juice with no added sweeteners ≤ 8 oz • 100% Frozen Fruit with no added sweeteners ≤ 8 oz

11. NC Nutrition StandardsSingle Serving Dairy • ≤ 35% Total Fat • ≤ 10% Saturated Fat • ≤ 1% Trans Fat • ≤ 200 Calories • ≤ 35% Added Sugar by weight

12. NC Nutrition StandardsAfter School Snack Programs All food and beverages available to students shall meet the same criteria required for Ala Carte foods and beverages

13. NC Nutrition StandardsRequirements • All NC Elementary Schools shall implement no later than the first day of the 2008 school year • Child Nutrition Services Section of the Department of Public Instruction shall monitor progress and compliance annually

14. Lobbying NC State Legislators • Child Nutrition needs Legislative Support • Funds requested to implement Nutrition Standards in Elementary Schools: $25 per student per year = $15 million • May 2007 Child Nutrition Standards now line item in State Budget

15. Why NC Nutrition Standards? • The Standards are being put in place to improve the health of the children in North Carolina • It is an investment in our future

16. How did CMS Child Nutrition Servicesget there?

17. We Crept Slowly,

18. Step by StepRecipe by RecipeYear by Year

19. 2001 • Removed Fryers in Elementary Schools • All Grade Levels met SMI • Began reducing total fat, saturated fat and sugar in Elementary Ala Carte • Nutritional Analysis on all recipes • Vegetarian Entrees offered daily

20. 2002-2004 • Vegan Entrees Introduced • 10% Fruit Juices Eliminated • Nutrition Education added to Printed and Internet Menu • Whole Milk Eliminated • Introduced a Low Fat Reimbursable Lunch “in a box”

21. 2005-2006 • Continued Improving Ala Carte Nutritional Value • Whole Grain Product Selection Increased • Grab and Go Breakfast Introduced • On-Line Payment Program Implemented

22. CMS Child Nutrition Services • August 2006 met NC Standards in all Elementary Schools • Dessert recipes modified to meet nutritional guidelines • Cafeteria Managers trained at Back to School Workshop

23. Revised Product Specification • CMS opted to limit daily dessert selections to 5 items or less • Managers may offer one flavor of the following: cookie, cake, fruit pie, pudding, approved convenience snack

24. Administrative Challenges • Procurement of Convenience and Trans Fat Free Items • Budgetary Impact due to Increase in Usage of Fresh Produce, Whole Grain and Convenience Products • Revenue Reduction in Ala Carte Sales due to Limited Selection

25. Nutritional Challenges • Increasing Nutrient Density, Fiber and Whole Grains • Sodium Restriction Compliance • Recipe Revision and Testing • Portion Control Compliance

26. Templates and Charts

27. Human Challenges • Principal, Manager, Employee and Customer “Buy-In” • Emphasis on Reimbursable Meals verses Ala Carte Sales • Nutrition Education

28. Impact on Elementary School Participation

29. Number ofPaid + Reduced + FreeMeals Divided by Number of DaysDivided by Average Daily Attendance

31. Number of Paid MealsDivided by Number of DaysDivided by Average Daily Attendance of Paid Students

33. Impact on Elementary School Revenue

34. Reimbursement + Cash + Ala Carte + Money on AccountDivided by Number of Days

36. NC Nutrition StandardsMiddle Schools • Standards are being drafted to pilot • CMS Initiatives • January 2006, selected five middle schools to pilot “No French Fries” • July 2006, removed all fryers • August 2006, eliminated French Fries and restaurant delivered pizza

37. Introduced “Pizza Fridays”

38. Impact on Middle School Participation

39. Number ofPaid + Reduced + FreeMeals Divided by Number of DaysDivided by Average Daily Attendance

41. Number of Paid MealsDivided by Number DaysDivided by Average Daily Attendance of Paid Students

43. Impact on Middle School Revenue

44. Reimbursement + Cash + Ala Carte + Money on AccountDivided by Number of Days

46. CMS High Schools • August 2006 Introduced Reimbursable Pizza Combo Meal • Streamlined Menu • Eliminated Low Volume Items • Introduced Build a Hoagie Bar

48. CMS High School Goals • Continue Nutritional Improvement of Ala Carte Selections • Increase Participation • Participate in drafting NC Nutrition Standards for High Schools and Implement before Mandated

49. Get the Word Out!

50. Since 2001 CMS Child Nutrition Services has had over 161 Media Interviews • Local Newspapers • Radio Stations • Local and Internal Television Stations