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In this Issue
January 2014

98% Six-Cent Certified!

Back-to-School Workshops for 2014: Save the Date!

Breakfast Reminders

Meal Pattern Changes for 2014/2015

Fresh Fruit and Vegetable Balances

New Food Allergy Resource

Production Records: How To And Why You Have To

Reminder: Site Monitoring Due February 1st

Spring 2014 Training

Offer Marinara Instead of Ranch Dressing for Pizza Dip

 

 

 

98% Six-Cent Certified!

North Dakota has 205 of our 210 school districts 6-cent certified with our New Meal Pattern.  It has been an extremely challenging year and a half. Thank you for all the hard work and adapting to the changes. We are very proud of all of our schools.

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Back-to-School Workshops for 2014: Save the Date!

We will be offering Back-to-School Workshops, (BTSW) in four locations – Bismarck, Fargo, Grand Forks and Minot - in August 2014. The workshops will cover many different and interesting topics. Mark your calendars and plan to attend one of these workshops:

  • August 5 in Minot
  • August 6 in Fargo
  • August 7 in Grand Forks
  • August 12 in Bismarck

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Breakfast Reminders

School breakfast is a great way for students to start their day! Here are a few refreshers about breakfast for this current school year:

- Under offer verse serve (OVS) students must take 3 food items. They can be any 3 items, even if they are duplicate items such as 2 toasts and 1 milk; or 2 milks and a fruit; or juice, fruit and milk.

- Food items selected may be from any of the required components (grain, fruit/juice, milk) and must be in at least the minimum daily portions.

- Water must be available at breakfast time just as it is a lunch. Water cannot be counted as one of the 3 food items for a reimbursable breakfast meal.

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Meal Pattern Changes for 2014/2015

Fruit/Juice
The serving size of fruit required to be offered at breakfast increases to 1 cup next year for all grades. Students will be required to take ½ cup of fruit or 100% fruit juice at breakfast. Only half of the fruit offerings can be in the form of juice. It will still be allowable to offer ½ cup of fruit and ½ cup of fruit juice. The student can select either one or both. 

Grain/Bread
All grain/bread items at breakfast and lunch will need to be whole grain rich (WGR). WGR is defined as:

  • First ingredient is a whole grain (with the exception of water) or
  • Contains 8 grams of whole grain per serving or
  • Has the FDA whole grain stamp (gold and brown postage size stamp) or
  • Recipes: of the grain ingredients, whole grain items weigh more than non-whole grains

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Fresh Fruit and Vegetable Balances

The NDFoods system is not keeping a “remaining” balance for you. This calculation is not built into the system. You can go into claim history and you can see what has been paid out in claims. Keep a running total of what you are spending and subtract it from your grant balance. If you have questions call Kaye Knudson at 701-328-2275.

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New Food Allergy Resource

The Centers for Disease Control and Prevention (CDC) has released voluntary guidelines for managing food allergies in schools and early childhood education programs. This resource contains valuable information for the daily management for food allergies and the recommended actions and responsibilities for staff members.

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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 fruit(s) 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(s) that was served. Also, please DO NOT FORGET to circle which category the vegetable(s) is categorized in.

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

  7. 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.

  8. 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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Reminder: Site Monitoring Due February 1st

Sponsors with more than one site must complete an on-site review for each site prior to February 1, 2014. Each on-site review must ensure the school’s claim is based on the counting system, as implemented, and yields the actual number of reimbursable free, reduced price, and paid lunches, respectively, served for each day of operation.

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Spring 2014 Training

Classroom Sanitation and Safety and on-line Sanitation Update classes are being offered this Spring.

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Offer Marinara Instead of Ranch Dressing for Pizza Dip

If you have students who like to dip pizza into ranch dressing, consider offering warm marinara sauce instead. Students love to dip food. Ranch dressing adds fat and calories without contributing to the meal pattern requirements. Marinara sauce credits as a red/orange vegetable and is low in fat and calories. It is as simple as just heating USDA or commercial spaghetti sauce and serving ½ cup in a 5 ounce portion cup.  One half cup of tomato sauce credits as a half cup of vegetable.  Most students like marinara sauce and would welcome the treat. This is an easy way to encourage students to take a vegetable on pizza day.

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North Dakota Department of Public Instruction
Kirsten Baesler, State Superintendent
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