Table Of ContentTopic of the Month: new Idaho nutrition Standards
Vol 3, ISSuE 6
nourishing news
Idaho State Department of Education Child nutrition Programs january 2009
This publication has been sent to all:
• School Food Service Directors
• School Food Service Kitchen Managers
WEllnESS ForuMS
Inside: January 27, 2009 Coeur d’Alene February 18, 2009 Twin Falls
January 28, 2009 Lewiston February 19, 2009 Blackfoot
February 5, 2009 American Falls February 24, 2009 Meridian
a Message from the Director ...............................................................2
For more information please visit our wellness website
uSDa Foods: Healthy Choices; american Grown. .........................2
www.sde.idaho.gov/site/cnp/wellness_policy.htm
Keeping Sugar in Check .......................................................................2
How Fried Is It?......................................................................................3
To sign up for Child nutrition trainings or for more information,
Condiments: How much is too much? ...............................................3 visit our training web site: www.databasesdoneright.com/nutrition/
It all adds up: Don’t Forget the a la Carte Items ...........................3
Fruit & juice Differences in the national School lunch Program..3
Circulate to: Superintendent Principal
Commodities are Getting leaner Too ................................................3 School nurse Health Teacher Kitchen Staff
Whole Grains Pilot Program ...............................................................4
a Message from Programs. In response to the uSDa’s request, the Idaho
Child nutrition Programs has formed a panel to develop
the Director
uSDa Foods: new nutrition Standards for Idaho Child nutrition
Programs. a random sample of Idaho Food Service
Healthy
uSDa has contracted with Directors representing a wide variety of schools and menu-
Choices. the Institute of Medicine planning methods were asked for input in developing
(IoM) to examine ways to these new standards. Input from Food Service Directors
american
implement the 2005 Dietary has been used to finalize these Idaho nutrition Standards.
Grown. Guidelines for americans The new standards can be found in poster format in this
(DGas) into the school meals programs. This expert panel issue of Nourishing News. The Idaho State Department
uSDa offers healthy food will provide uSDa with recommendations to update the of Education, Child nutrition Programs would like to
choices so that schools meal patterns and nutrition requirements for both the thank those who participated and provided the helpful
can serve meals consistent national School lunch Program (nSlP) and the School suggestions for these new Idaho nutrition Standards.
with the 2005 Dietary Breakfast Program (SBP). uSDa estimates this study will your input was very helpful and useful in developing
Guidelines for Americans.
take a total of 18 to 24 months. uSDa will then engage in the final guidelines.
uSDa Foods are available
the formal rulemaking process to publish a proposed rule
in a variety of convenient
that incorporates the IoM recommendations to the fullest Sincerely,
products that are safe,
extent practicable.
wholesome, and 100-
percent american-grown. In the meantime, uSDa has requested that state Colleen Fillmore, PhD, RD, LD
agencies begin proactively implementing the applicable CnP Director
▶ F ruits and vegetables: recommendations for the 2005 DGas into Child nutrition
uSDa purchases over
$180 million of canned,
frozen, and dried fruits
and vegetables for
schools each year.
Keeping Sugar in Check
example above reveals that the cereal has over one
▶ M ore whole grains: In
addition to the whole- Anna Mae Florence RD, LD, Coordinator tablespoon of sugar in one ounce.
grain foods already With this in mind, the new Idaho nutrition Standards
offered, uSDa is now Balancing what you eat with the calories that you burn is address the amount of sugar that cereals should be
purchasing whole-grain essential for maintaining a healthy weight. Because there limited to:
pastas (spaghetti and are forty nutrients or so that the body requires, including
rotini).
foods that are nutrient dense is wise. ▶ SFas shall not offer grains (cereals, breads, pastries,
Sugar contains calories without a significant amount cookies, cakes, etc) with more than 14 grams of sugar
▶ Less sodium (salt): Most
of other nutrients. High-sugar foods tend to have fewer per ounce in purchased products, at breakfast and lunch.
uSDa canned vegetables
vitamins and minerals and may replace more nutritious also, natural sugars such as fruits are exempt.
meet the Food and
Drug administration’s foods. High-sugar foods also have many unnecessary
“healthy” standard for calories that can lead to obesity. ▶ SFas shall strive to include foods with less than 10g of
sodium. In Sy 2008- The Institute of Medicine (IoM) investigated the sugar per ounce at breakfast and lunch.
09, uSDa is reducing consumption of sugar in american children’s diets
the sodium content of and determined that when foods have 25 percent or School districts are encouraged to offer cereals that are
canned vegetables even
more calories coming from added sugar, the nutrient lower in sugar. When students try these, they will not be
more. Frozen vegetables
density decreased. However, because manufacturers are disappointed. Encourage more protein foods like peanut
are salt-free.
not required at this time to list added sugars, the IoM butter, cheese or ham. Protein at breakfast provides lasting
established a goal of 35 percent of calories from sugar as a energy; keeping students satisfied until they eat lunch.
▶ L ess sugar: Canned fruits
must be packed in light recommendation. To think about these recommendations addressing this in a positive manner can make a
syrup, water, or natural with a real food example, consider this: positive difference.
juices. unsweetened a one-ounce (high-sugar) cereal has 115 calories, and
applesauce became the label says that 12.8 grams of sugar are added. Multiply
available to schools in Sy 12.8 by 4, (the number of calories that 1 gram of sugar
2007-08.
provides), and the answer is 51.2 calories. Those are the
calories that are found in that cereal from sugar. If you
divide that by 115 (the total number of calories), you get
.445 or 44.5 percent, which is the percent of calories from
sugar in that food.
another way to consider the amount of sugar in food
is to relate it back to a teaspoon of sugar. one teaspoon
equals 4.2 grams and 16 calories. applying that to the
2 Nourishing News Vol. 3, Issue 6
How Fried Is It? Condiments: How much is too much?
Ed Herrera BS, Coordinator Colleen Fillmore, PhD, RD, LD
Commodities
What is the difference between flash-fried, par-fried and you have purchased the right foods, planned your weekly
are Getting
pre-fried? Sometimes these terms are used interchangeably, menu and are now prepared to serve a healthy meal. But have
but there are subtle differences. (Please note: These are you thought about the condiments? let’s say you are going to leaner Too...
generally accepted culinary terms. Definitions may vary eat your favorite turkey sandwich on whole grain bread with
among manufacturers and food labels.) a salad on the side. Healthy, right? But don’t forget to consider
the condiments. Condiments that are high in fat or calories ▶ Since 1992, uSDa beef
Flash-Fried – a food item that is cooked in oil at a high can turn even the healthiest lunch into a fat-laden meal if you is 85-percent lean and
heat for a very short time. The temperature of the oil is don’t look out for portion size and type of condiment (if high schools have had the
maintained during the cooking process. Generally, the in fat). So whether it’s a dressing, sauce or spread, you must option of ordering beef
item is coated with egg white or a starch to contain the consider the calories and fat you are adding to your meal. patties with a fat level as
juices. Fried chicken and mozzarella cheese sticks may be Most students love condiments, and they love to dip low as 10 percent.
flash fried. foods. using a variety of condiments as a tool for getting kids ▶ uSDa has recently
to try new foods can be a good idea, if used in moderation. offered a lower-fat turkey
Par-Fried – also known as blanching or half-frying. you should try to lighten up on added fats like butter, taco filling, frozen diced
Food items are partially/mostly cooked and then quickly margarine, oil, salad dressings and mayonnaise and keep in chicken, 97-percent lean
cooled to room temperature. The foods may be refrigerated mind that creamy salad dressings, such as Caesar or ranch, ham, and 95-percent lean
and/or frozen. When the item is reheated, the cooking cycle have more saturated fat than clear dressings, such as Italian. turkey ham.
is completed. Most french fries are par-fried. Do not forget the importance of correctly analyzing
▶ Currently, uSDa is
your condiment usage throughout the week. If the item,
Pre-Fried – The food item is fully cooked and then for example, is a condiment that is not pre-portioned, the evaluating a 95-percent
quickly cooled/frozen. Some examples include burritos, menu planner will need to determine the average portion lean beef patty for use in
chicken nuggets and chicken patties. size selected by the students. To calculate the average portion schools.
selected, divide the total amount of a food item served on the ▶ uSDa offers part skim
regardless of the terminology used on manufacturer’s menu (number of cans of catsup, gallons of mayonnaise, etc.) milk mozzarella and
food labels, it is very important to note that all items that by the number of applicable meals served that day. under- or several types of reduced-
are flash-fried, par-fried or pre-fried are cooked by being over-estimating the size of a self-serve portion can greatly fat/lite cheese.
submersed in oil affect the nutrient analysis.
▶ Processors are
Make your choices wisely, and you can keep that
substituting lean meat for
meal healthy!
skin and fat in processed
poultry products.
▶ Trans fats have been
It all adds up: Don’t Forget the Fruit & juice Differences in the eliminated from frozen
potato products effective
a la Carte Items national School lunch Program
Sy 2007-08, and a fat-free
Lynda Westphal MPH, Coordinator Mary Jo Marshall BS, Coordinator potato wedge is being
evaluated.
according to the book “nutrition Standards for Foods in With all of the emphasis on healthy eating and snacking, ▶ Shortening was
Schools – leading the Way to a Healthier you” published there seems to be a misconception among the general public eliminated as an
by the Institute of Medicine, children consume between about fruits and juices. Some of this can be directly related to ordering option,
19-50 percent of their total calories at school. While school misleading advertising and marketing. effective Sy 2007-08.
meals have been required to provide healthful foods and Many snack items for children are being advertised as
▶ Butter was eliminated as
beverages, these guidelines should be followed in the a la “healthy” or “good for you” fruit snacks when in reality they
an ordering option for
carte offerings at each school. Children need to be able to do not contain fruit or fruit juice. In the uSDa school meals
schools in 1997.
recognize the importance of consuming nutrients through programs, fruit snacks and fruit drinks may or may not be
their food and beverages. What better way than providing served and counted as a reimbursable food item depending on
Source: USDA Parent Fact Sheet
them healthier options from which to choose? your menu-planning system at www.fns.gov/fdd/foods/healthy/
The new Idaho nutrition standards for a la carte were Sponsors need to be avid label readers to determine Parents.htm
created to mirror the standards that are being followed in whether a food item contains enough or any fruit or juice to
nSlP meals. The children will benefit by being offered meet the requirements of their menu-planning system or to be
healthy a la carte items in your schools. allowed as a component of a reimbursable meal.
Products labeled “fruit drinks” or “juice drinks” often
The state agency recommends that all a la carte offerings contain less than 20 percent juice. always look for 100 percent
adhere to these requirements: fruit juice on the label.
Whole fruits are more nutritious than juices and need
▶ Strive to eliminate foods ▶ r educe the amount of
to be included more often on menus. Many sponsors serve
containing trans fats and sugar, sodium
fruit juices at breakfast because they are portable and children
limit pre-fried foods and cholesterol
accept them well. To meet the fiber requirement, it is necessary
▶ offer whole grains, fruits ▶ I ncrease the amount to include fruits other than juice regularly. one way to increase
and vegetables of fiber acceptance is to cut up whole fruits so that they are easier to
▶ Give low-fat milk choices ▶ Control portions for eat. another option is to allow the children to take a whole
high-fat condiments piece of fruit with them to eat as a snack later in the day.
Vol. 3, Issue 6 Nourishing News 3
Whole Grains Pilot Program
Ed Herrera BS, Coordinator SouthweSt ChiCken wrap – Yield 100 eaCh
We are excited to announce that Idaho has been 3 lbs. Shredded lettuce
selected to participate in a Whole Grains Pilot 2 lbs. Cheese Blend, American
Program for uSDa Commodities. uSDa has shredded Idaho State Department
developed two whole grain commodity items for 12.5 lbs. Chicken Breast Fajita Meat, of Education
tWhihs opliel oWt phreoagt rPaamn c-a Wkehs.o lWe We hhoepaet Ttoo rotffilelar st hanesde 100 ea. WSehaosleo nWehde, aCto Tookretdill aD i8c”e d SuperintendeTnotm o fL Puunbalic Instruction
i2t0e0m9s. iThn jeasneu iatreym 2s0 w09il lf onro dt ecloivuenrty a igna Finesbtr euaacrhy 8 lbs. T(coommamtooedsi,t yre) d, ripe, raw diced 6P5.O0 .W B.o Sx t8a3te7 2S0t.
Boise, ID 83720-0027
school district’s entitlement. instructions: 208-332-6800
We encourage you to start thinking about 1. Place 2 oz of chicken across center Toll Free: 800-432-4601
menu changes and promotions to accommodate of tortilla. For more information contact:
uwsheo olef twhhe ewath toolret willhae iant aitneym rse.c iCpoe nthsiadte cru ursrienngt ltyh e 2. a Snpdri nckhleee wseit hm 1ix/t3u rceu.p of lettuce, tomato Idaho C(h2il0d8 N) 3u3tr2it-io6n8 2P0rograms
uses flour tortillas. another way to incorporate 3. Gently roll tortilla (burrito style). or visit www.sde.idaho.gov/site/cnp
whole wheat tortillas is to use the following recipe: 4. o1e Cza uo cptz ho dS riotaoitoguhontehn rcw aauelnplysd. tae wnrnrda Rppal ainncc eph lh aDasrltevices.ss iSnneegr xivtne t aow 1it h In aPccaoidrd afonrc eb yw iUthS FDeAde graral lnatws .and
U.S. Department of Agriculture policy,
SouthweSt ranCh dreSSing – Yield 128 this institution is prohibited from discriminating
eaCh 1 oz portionS on the basis of race, color, national origin,
sex, age, or disability.
31 q uquaartrst LSoawls aF a(tc oRmanmcohd Ditrye)ssing ► Recipe courtesy of Kim Huntley, Foodservice 1400 wInridteTeo pU efiSnleDd eaAn ,c cDoemi rAepvcleatoninru,t eOo,f f Sfidc.iWesc .or i,fm WCiniavaislt hiRoinnigg,h totsn, , DC
Director, Meridian School District #2
20250-9410 or call (800) 795-3272 or
instructions: (202) 720-6382 (TTY).
1. Mix Ranch Dressing and Salsa
2. Portion into 1 oz cups. Chill. “USDA is an equal opportunity
provider and employer.”
