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In this Issue
November 2013

Schools Sought for Farm to School Student Survey

New Nutrition Education Resources Available from Team Nutrition

North Dakota Schools Shine in Farm to School Activities

“Take Time for School Breakfast” and celebrate National School Breakfast Week March 3-7, 2014!

A Whole Lot of Whole Grain Options

Cooking Class Survey

Grant Writing Tips

Schools Listed for Administrative Review This Year

 

Schools Sought for Farm to School Student Survey

The FARRMS North Dakota Farm to School program coordinator is seeking schools interested in participating in a best practices publication by conducting a short student survey. Input will be gathered using a short student survey.

The 14-question survey may be completed on paper or online at Survey Monkey. Questions will be about cafeteria food and locally grown vegetables. The results will be tallied and shared with schools through a best practices publication to be released early next year. No student names are necessary, just the school name and currently enrolled grade.

If you are interested in participating in the survey with one or more of your classes, please contact Sue Balcom at sbalcom@farrms.org or  701-527-5169. Hard copies will be mailed to you with instructions or a link will be made available for students to complete the survey online.

For more information about Farm to School in North Dakota or FARRM’S other education opportunities, please visit www.ndfarmtoschool.org.

Thank you for your consideration. Be sure and visit www.ndfarmtoschool.org for Harvest of the Month and other resources.

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New Nutrition Education Resources Available from Team Nutrition

Team Nutrition has two new nutrition education resources to help get elementary students exploring and learning about nutrition.

  • Fifth and sixth graders will experience hands-on nutrition education while growing, harvesting, tasting, and learning about fruits and vegetables with the Dig In! curriculum. The curriculum includes a Teacher’s Guide, a Gardening Guide (included in the Teacher’s Guide), parent booklets, and posters.
  • Third and fourth graders will discover the connections between the school garden to the classroom, school cafeteria, and home through the fun experiences in The Great Garden Detection Adventure curriculum. The curriculum includes bulletin board materials, veggie dice, fruit and vegetable flash cards, and newsletters for parents.

A FREE copy of the curriculum is available for schools participating in the National School Lunch Program. To request your school’s copy of the Dig In! and/or The Great Garden Detective Adventure curriculums click on this link (http://tn.ntis.gov/) to access the order form.
Also add color to your school menus while encouraging healthy choices by using free clipart images from Team Nutrition available at this link (http://teamnutrition.usda.gov/graphics.html)!

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North Dakota Schools Shine in Farm to School Activities

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“Take Time for School Breakfast” and celebrate National School Breakfast Week March 3-7, 2014!

National School Breakfast Week is celebrating its 25th Anniversary!  It began in 1989 to raise awareness to students, parents and the community about the benefits of eating a healthy school breakfast.

Each year has a special theme to help you celebrate. This year’s theme “Take Time for School Breakfast” is an excellent way to encourage parents to consider school breakfast as a time-saver for busy weekday mornings and encourage children to eat school breakfast to stay focused and energized at school.  Your school can offer breakfast in a variety of ways.  Whether it is a traditional school breakfast in the cafeteria, a grab and go breakfast or breakfast in the classroom, everyone has time to eat school breakfast!

Go to www.schoolnutrition.org/nsbw  to find information on the tool kit to help you  start planning.  It provides handouts, flyers and backpack brochures to educate children and parents about the importance of eating a healthy school breakfast.  There are theme-related activities for the children as well as ideas to decorate the cafeteria.  There are even suggestions for breakfast themed menus to really get children excited!  Who wouldn’t love to eat Time Travel Toast, Tick-Tock Taters or Back to the Future Bagels?

Let’s take the time to plan and celebrate National School Breakfast Week March 3-7, 2014!

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A Whole Lot of Whole Grain Options

When you think of whole grains, do you think of amaranth, bulgur, and quinoa? These less common and exotic whole grains are probably not the first ones to come to mind. Incorporating less common whole grains into your menu provides variety of flavor, texture, added nutrients, and is a great learning experience for the students and you! Here are some unique whole grains, a few ideas for incorporating them into your menus, and some interesting facts.

  • Amaranth needs to be cooked in plenty of water and it never completely losses its crunch once cooked. It can be added to soups and stews or the flour can be used in batter for muffins. Amaranth is packed with protein and high in calcium and iron.
  • Buckwheat flour is commonly used in pancake recipes. Buckwheat groats (hulled kernels) can be used in pilafs and casserole. Buckwheat is actually a cousin of rhubarb.
  • Bulgur is wheat that has been pre-cooked and broken into pieces. Bulgur can be used in meatloaf, pilafs, or cooked as a hot cereal. Bulgur was a staple food for troops during World War II.
  • Quinoa is a small, round grain that is similar in appearance to sesame seeds. It has a subtle nutty flavor that pairs well in a variety of dishes. Quinoa can be added to soups and salads or seasoned into a unique side dish.
  • Rye flour is most commonly used for making bread, but can also be used for pizza crust and crackers. Rye berries can be used in a pilaf or added to a soup. Not all rye used in manufactured products is a whole grain. Check the ingredient list and look for “whole rye” or “rye berries” as the first ingredient to be sure it a whole grain product.

Try this recipe for Fried Brown Rice, a more popular whole grain. Enjoy!

Ingredients
100 servings
Directions

Oil (canola, sesame, or olive oil)

½ c., divided

- Heat ¼ c. oil in a large skillet

-Add vegetables and sauté over medium heat just until carrots are starting to soften.

-Frozen mixed vegetables may be used here as well to save time. Any vegetables would work-broccoli, corn, bamboo shoots, or cabbage are also excellent choices.

-Whisk soy sauce, remaining oil, garlic powder, onion powder, ground ginger & brown sugar together in a bowl.

-Remove sautéed veggies from your skillet & cooks the eggs by themselves if you choose to use eggs. (This keeps the eggs & veggies separate within the rice.)

-Return veggies to skillet & add cooked brown rice.

-Add part of the liquid mixture to the skillet with the veggies, eggs, & rice. Stir & slowly add remaining liquid as it fries.

-A little splash of Kitchen Bouquet gives the rice a nice caramel color, if you would like.

-Remove from heat & garnish with toasted sesame seeds & thinly sliced green onions.

Onions, raw

2 large, diced small &uniformly

Carrots, raw

3 c., diced small & uniformly

Celery, raw

3 c., diced small & uniformly

Peas, green, frozen (thawed)

3 c.

Water chestnuts, canned & drained

3 c., diced small & uniformly

Soy Sauce

2 c.

Onion Powder

¼ c.

Ginger, ground

2 Tbsp.

Garlic Powder

¼ c.

Brown Sugar, light

½ c., packed

Eggs, whole, raw

25 large

Brown Rice, COOKED

Use par-boiled or fast cooking brown rice to save time.

3 ¾ gal.

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Schools Listed for Administrative Review

The schools listed below are up for an administrative review this year. We will be contacting you shortly if we have not already.

The new assessment forms are located on the USDA website at http://www.fns.usda.gov/cnd/guidance/adminreview.htm .
The Off-Site assessment tool will need to be completed prior to our visit.

Bakker
Barnes Co North  (optional)
Bowman County
Cass County Juvenile
Charles Hall
Circle of Nations
Dakota Boys Ranch
Dakota Prairie
Developmental Homes
Dickinson Public 
Drayton
Edinburg
Edmore
Eight Mile Public
Elgin/New Leipzig
Enderlin Area
Fargo Catholic Schools
Fort Yates Public
Garrison
GF Juvenile Detention Center

Glenburn
Hillsboro
Holy Family
Hope
Kensal
Kidder County - Steele
Kindred
Kulm
Lake Region Special Ed
Lewis & Clark
Little Flower - Rugby
Manchester House
Mandaree
Maple Valley
Medina
MLS
Munich
NE Human Service
New England
New Public
New Salem-Almont
Oak Grove
Page

 

Richland County
Rolette
Roosevelt (Carson)
Scranton
Selfridge
Shiloh Christian School
South Heart
St John’s-Wahpeton
St Josephs-Devils Lake
St Josephs-Mandan
St Michaels-Grand Forks
St. Alphonsus-Langdon
St Thomas
Standing Rock
TGU
Twin Buttes
Underwood
Warwick
Westhope
Whiteshield
Wing
Wolford

 

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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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