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In this Issue
January 2013

Be a Star with School Breakfast

Cookies Allowed

SY 2013-2014 FFVP Application

Food Allergy Resource

In Need of Help with Your Menu/6 Cents Application?

Production Records: How To and Why You Have To

Oven Roasted Ranch Garbanzo Beans

Sixty Five School Districts Achieve 6 Cent Menu Certification on the New Meal Pattern! Congratulations to the Following Districts:

Training

USDA Lifts Bread and Meat Limits!

Be a Star with School Breakfast

National School Breakfast Week (NSBW) is March 4-8, 2013. Now is a good time to begin planning  how to promote your school’s breakfast program during this week. The theme for NSBW 2013 is “Be a Star with School Breakfast”. Several great resources including menus, tools such as activity sheets, press releases, logos, and more are available at http://docs.schoolnutrition.org/meetingsandevents/nsbw2013/home.html and
http://healthymeals.nal.usda.gov/features-month/march/national-school-breakfast-week

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Cookies Allowed

There has been a lot of confusion about the limit on sweet grain based desserts at lunch. Many people think cookies, cinnamon rolls, rice crispy bars and brownies need to be eliminated from school lunch menus. The limit is two oz equivalents per week at lunch. This means a school could serve a cookie that counts as .5 oz of grain four times a week. You could also serve a one oz cinnamon roll at lunch one day and a one ounce cookie another day that week. Please remember, in all cases you must remain under the calorie maximums.

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SY 2013-2014 FFVP Application

The Fresh Fruit and Vegetable Program (FFVP) Application for the 2013-2014 school year will be available on March 25. Funding is available only for “elementary” students – those enrolled in grades K-8. The application will be mailed to the principal of each elementary school with an October 2012 free and reduced percentage of 50 percent or higher. The application will also be posted on our FFVP web page for all elementary schools to download.

The application process is competitive and based on percentage of free and reduced priced eligible students (with priority given to those 50 percent and above), school demographic information, creativity of proposal, planned partnerships with additional agencies, and ability to maintain the program at the school and use funding by the end of the 2013-2014 school year. How well the current year’s money was spent will also be a factor.

Read the following instructions carefully:

  • Schools meeting the following criteria simply need to complete and mail in pages 3, 6-7. 
  • Are currently participating in the FFVP with a 50 percent or higher free/reduced ratio AND
  • Have retained a 50 percent or higher free/reduced rating in the elementary grades (K-8) for the current SY 12-13 as reported in October 2012.

(Send the other pages only if there are significant changes to what was submitted for SY 2012-2013.)

  • Applications must be signed by the Authorized Representative and the School Food Service Director. Funds must flow through the school food service account.
  • Schools not meeting the above criteria must complete the entire application.
  • Applications may be faxed or mailed.
  • Applications are due in our office no later than Friday April 19, 2013. Mailed applications must be postmarked as of April 19.

If you have questions or need assistance filling out the application, call Kaye in our office (888-338-3663).

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Food Allergy Resource

The FNS Office of Food Safety recently published a new food allergy resource, The Food Allergy Booklet: What School Employees Need to Know. This resource was developed in partnership with the National Education Association’s Health Information Network (NEA HIN) and reviewed by several federal agencies and non-governmental organizations. Copies of the booklet have been ordered for each school and will be distributed later this year. It is now available on the FNS website in both English and Spanish.

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In Need of Help with Your Menu/6 Cents Application?

Our staff of menu experts is ready and willing to help you! We can meet with you one-on-one and provide guidance on writing menus that meet the New Meal Pattern guidelines and assist you with your 6 cents application. Our experts are located across the state. To set-up an appointment, write Kaye Knudson or call 1-888-338-3663 or 328-2275.

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Production Records: How To and Why You Have To

Maintaining well-documented production records may seem like an overwhelming task. You may be wondering where to write certain foods or how detailed you need to be. Always remember that there is an example of how the production record pages should be filled out towards the front of your production record book. Here are some highlights of common errors/questions:

  1. Planned Serving Size: Next to each food component that you listed in menu column, list the serving size for each specific age group (K-5, 6-8, 9-12). The planned serving size is the amount of food that is offered to each student, not necessarily served. For example: Students in K-8 need to be offered ½ c. fruit daily. In the planned serving size column for K-5 and 6-8 document ½ c. next to the fruit you listed. If you planned on offering K-8 graders more fruit than ½ c., be sure to document that. Students in grades 9-12 need to be offered 1 cup of fruit. In the planned serving size column for 9-12 document 1 cup next to fruit. If you have more fruit choices than space allows, write fruit choice in this column and list the specific fruits served in the fruit column. Students in grades K-8 must be offered ¾ cup vegetables. Students in grades 9-12 must be offered 1 cup of vegetables.

  2. Total Amount Used: In the meat/meat alternate, fruit, vegetable, grains/breads, and milk columns list the total amount of each food item that you used. For example: You used 10 dozen whole wheat buns. List “WW buns, 10 doz.” and don’t forget to check the box if the grain product is a whole grain!

  3. Temperature: It is very important that you document the temperature of the entrée menu items. If the unfortunate event ever happened that someone would blame school lunch for their illness, the documentation of food temperatures indicates you are following proper HACCP procedures.

  4. Recording Fruit: Be sure to list the name of all the fruits you offered in the fruit column and the amount of each fruit that was served. For example: pears, 6 #10 cans; bananas, ½ case. Please remember the planned serving size for grades 9-12 is 1 cup.

  5. Recording Vegetables: Be sure to list the name of the vegetable(s) you offered in the vegetable column and the amount of each vegetable that was served. Also, please DO NOT FORGET to circle which category the vegetable is categorized in.

    Some vegetables are commonly categorized incorrectly. Be sure to mark green peas as “starchy” and green beans as an “other” or “additional”.

  6. Leftovers: Be sure to document the amount of leftovers from the meal you served. Even if all your food is gone, still document “0”. If this column is left empty, your production records are incomplete.

  7. Salad Bar Records: If you have a salad bar, you need to keep separate records for the salad bar. In the front of your production record book, there is a one page salad bar production record template that you can use. It works best if you make copies of this page and put them in a separate binder. List the vegetables/fruits in your salad bar and the amount of each item that you use Monday-Friday. To save time, list all possible salad bar items on the page before making copies. Salad bar records need to be maintained to show that you are achieving the vegetable subgroups.

Your production records are your best proof that you are following the New Meal Pattern. Be sure to contact the CNFD office if you have any questions about completing production records.

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Oven Roasted Ranch Garbanzo Beans

1 gallon dry garbanzo beans (NOT CANNED)
1 packet dry ranch seasoning
1 ½ cups olive oil

Sort, wash, and soak beans overnight
Boil beans 2 hours (medium high) drain and cool
Pat beans dry with paper towels

Season beans with 1 pack dry ranch seasoning and 1½ cups olive oil. Spread out in a thin layer on sheet pans.

Roast beans in oven at 275 degrees for 2 hours or until they begin popping.  Cool and store in an air tight container.

Makes 2.4 gallons of seasoned beans

This recipe was provided by Jacque Kitzen, lead cook at Richardton High School.  The students enjoy these great alternatives to croutons or other salad topping options.  Jackie purchases her garbanzo beans from Stone Mill, a local source out of Richardton.  Stone Mill also handles other varieties of seeds and beans.  If interested, you can contact by email Stone Mill or phone – 701-974-2106.    

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Sixty Five School Districts Achieve 6 Cent Menu Certification on the New Meal Pattern! Congratulations to the Following Districts:

Beach
Belfield
Beulah
Bismarck
Carrington
Center/Stanton
Central Cass
Devils Lake
Drake
Ellendale
Fairmount
Fargo Public
Fessenden/Bowdon
Flasher
Fort Ransom
Golva
Grace Lutheran in Fargo
Grafton
Grand Forks
Griggs County
Harvey
Hazelton/Moffit/Braddock
Hazen
Hebron
Kenmare
Kindred
Lakota
Larimore
Lidgerwood
Lisbon
Litchville/Marion
Maddock
Mandan
Mapleton
May-Port/CG
Medora/Billings County
MidKota    

Midway
Milnor
Mott/Regent
Napoleon
Newburg
North Star (Cando)
Northern Cass
Oakes
Pingree/Buchanan
Powers Lake
Richardton/Taylor
Sargent Central
ND School for the Deaf
St. Bernard’s in Fort Yates
St. Joseph’s Devils Lake
St. Joseph’s Williston
Scranton
South Prairie
Sterling
Strasburg
Turtle Lake/Mercer
Wahpeton
Washburn
West Fargo
Wilton
Wing
ND Youth Correctional Center
Zeeland 

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Training

Child Nutrition staff will be offering New Meal Pattern/Computer Lab Training workshops in conjunction with three, North Dakota Regional Education associations (NDREA). If you are interested in attending the training nearest you, please register with the REA in that area. Training will focus on using the computer excel worksheets to complete New Meal Pattern Certification. School food service personnel are asked to bring a week of menus, production records and CN labels for products used for the week of menus. For questions contact Kaye Knudson, or call 701-328-2275.

Tuesday, January 8, 2013- 2:00 pm-5:00 pm
Amy Axtman - (701) 483-0990 Roughrider Education Services Program-RESP
Location: Roughrider Education Services Program-RESP
1173 2nd Ave W # 6, Dickinson (Southside of the T-Rex Mall)

Monday, January 21, 2013 – 12:30 pm-4:30 pm
Kathryn Pederson - (701) 857-4448 Mid-Dakota Education Council –MDEC
Location: Our Redeemer’s Christian School 16th Ave SE, Minot

Tuesday, January 22, 2013 – 2:00 pm-5:00 pm
David Richter - (701) 774-4263 Great Northwest Education Cooperative-GNWEC
Location Tioga School 321 N Benson St., Tioga

Wednesday, January 30, 2013- 2:00-4:30. New Meal Pattern/Computer Lab Training.
Register with Kaye Knudson- (701) 328-2275 Training will be held at the Grand Forks Public School’s Mark Sanford Education Center 2400 47th Avenue South, Grand Forks

IN ADDITITON to the New Meal Pattern Training, there will be a Healthier US School Challenge workshop.

Wednesday, January 30, 2013 – 8:30-11:30 Healthier US School Challenge training (HUSSC).
Register with Kaye Knudson- (701) 328-2275 Training will be held at the Grand Forks Public School’s Mark Sanford Education Center 2400 47th Avenue South, Grand Forks

   
Pathways
There have been many changes in conjunction with the Healthy Hunger-Free Kids Act. CN staff have been updating many of the Pathway courses and working on completing an on-line Sanitation Update training. The ten-hour Sanitation and Safety Course will be offered this spring in Bismarck, Minot and Fargo. Look for course dates and times to be posted on the Child Nutrition web-page. An e-mail will be sent out to LFSW as soon as the ten-hour Sanitation and Safety courses are posted. There is a free Sanitation and Safety on-line Training through the National Food Service Management Institute.

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USDA Lifts Bread and Meat Limits!

School foodservice programs are allowed to disregard the bread and meat maximums for the remainder of 2012/2013, however, meals must be in the appropriate calorie ranges. You are now able to add an extra bread/grain and/or peanut butter/meat/meat alternate to your meal if you are under the calorie limit. If you started serving a smaller bun or meat patty, you could go back to the larger size. It will still be very difficult to serve unlimited seconds and not exceed the calorie limit. The attached USDA memo has all the specifics. Thank you for your patience and hard work.  

Please continue to submit menu documentation for the 6 cent certification process. We have 65 districts certified!

USDA is also planning on lifting the meat and grain limits on the breakfast meal pattern scheduled to start in school year 2013/2014.

Please call our office if you have any questions. The menu experts are Joe, Shayna, Kaye and Deb at 888-338-3663 or Lesli at 888-788-8901.

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North Dakota Department of Public Instruction
Kirsten Baesler, State Superintendent
600 E. Boulevard Avenue, Dept. 201
Bismarck, North Dakota 58505-0440
701/328-2260

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