Nutrition Services' food for thought newsletter, Feb. 2010

Nutrition Services' Food for Thought Newsletter

February 2010

From the Director's Chair

Approximately 1 in 4 preschool aged children in Georgia are considered overweight or obese emphasizing the need for prevention projects for our youngest children.
To help resolve this obesity epidemic, Bright from the Start is piloting a wellness project for eligible child care entities to encourage an environment where children can develop healthy behaviors.
Good nutrition and regular physical activity is essential for the physical, cognitive, and social development of young children. Overweight children are more likely to suffer from

impaired school function, psychosocial problems, and chronic diseases like Type 2 diabetes and high blood pressure.
Bright from the Start recently implemented a grant-funded project titled "Caregivers Promoting Healthy Habits: Implementing Wellness Policies in Child Care Centers in Southwest Georgia." The goal of this pilot project is to improve children's lifelong eating and physical activity habits in an effort to reverse the trend of overweight and obesity among Georgia's children. The project will help eligible centers in 14 southwest GA counties to develop and implement wellness polices.

To determine if your county is eligible and to access an application, visit Bright from the Start's website at: http:// decal.ga.gov/ Nutrition/ NutritionServicesMain.aspx and click on "...request for applications now available" under Popular Topics.
For more information, contact Monica Fink, Nutrition Project Manager, at (404) 463-4093 or monica.fink@decal. ga.gov.

In this Issue:
~ SFSP Sponsors and Sites Needed to Help Close the Gap on Hunger This Summer!
~ Food Allergies: Safe Food Handling To Prevent Triggering an Allergic Reaction
~ Variations in Meal Requirements for Religious Reasons
~ CACFP Perfect Reviews
In accordance with federal law and USDA policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Ave., S.W., Washington, D.C. 202250-9410 or call (800) 795-3272 (voice) or (202) 720 -6382 (TTY). The U.S. Department of Agriculture is an equal opportunity
provider and employer.

SFSP Sponsors and Sites Needed to Help Close the Gap on Hunger This Summer!
In today's economy, families need help now more than ever to stretch their food dollar. This need becomes even greater during the summer months when school is out of session. Bright from the Start's Summer Food Service Program (SFSP) provides monetary reimbursement to organizations that provide food to children 18 and younger.
Bright from the Start is seeking eligible sponsors in low-income areas to provide summer meals to children. The following entities can qualify as sponsors: public or private nonprofit schools; universities, colleges, or camps; units of local government; faith-based organizations; and private nonprofit organizations considered tax exempt by the IRS.
Sponsors can operate the SFSP and feed children at sites such as schools, churches, recreation centers, community and migrant centers, child care centers, and other local community areas where children congregate and play. Sponsors are reimbursed according to federal guidelines for the meals they serve. They can prepare and serve meals themselves or contract with a food vendor to prepare meals for the program.
For more information on becoming an SFSP sponsor, contact the Summer Food Service Program team at 404-656-5957 or by e-mail at SFSP@decal.ga.gov .

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Nutrition Services' Food for Thought Newsletter

February 2010

Food Allergies : Safe Food Handling to Prevent Triggering an Allergic Reaction

Almost 11 million Americans have food allergies; many are children, and the prevalence of food allergies is on the rise (Sicherer, Munoz-Furlong, & Sampson, 2003, 2004).
Although any food can cause an allergic reaction, eight foods account for 90% of food allergies: peanuts, tree nuts (walnuts and cashews), milk, eggs, fish, shellfish, soy, and wheat.
An allergic reaction is triggered when the immune system overreacts to a food that it thinks is a harmful invader. This overreaction causes symptoms that may appear within seconds to hours after eating the trigger food. Most allergic reactions are mild and cause symptoms such as a runny nose, sneezing, itching skin, hives, and digestive upset. For those who encounter severe allergic reactions, exposure to a trigger food may cause life-threatening symptoms such as swelling of the tongue, lips, or throat (Basset, 2005). If swelling is severe, death will occur without immediate medical help. Unfortunately, sudden severe allergic reactions (known as "anaphylaxis") to food causes 200 deaths annually.
The only proven way to prevent triggering a reaction is to avoid the offending food. Avoidance measures include reading food labels for allergenic ingredients, asking questions about meal ingredients when eating outside of the home, and adopting food handling behaviors that prevent cross-contact with allergens.
Below are five safe food handling practices to prevent triggering a food allergy reaction:
1. Carefully note who has food allergies in your institution. A. When enrolling participants, ask if they have any known food allergies. B. Adjust the menu and serve alternative items whenever necessary.
2. Keep food simple and safe. A. Be aware that allergens such as eggs, wheat, milk, and soy hide in soups, dips, and homemade goodies. B. Check ingredient labels on food packages for allergens every time you acquire them. Food products may change. 1. The new food labeling law requires food manufacturers to disclose if products contain any of the top eight food allergens. C. Do not serve a food to an allergic participant if you can't guarantee it will be allergen free. If necessary ask the person with an allergy to bring his or her own snack.
3. Disclose ingredients used to prepare meals and snacks. A. Avoid using "secret" ingredients. Always indicate if potential allergens are included in the recipe or may have come in contact with the food you are preparing or serving.
4. Prevent cross-contact between allergen-containing and allergen-free foods. A. Keep even a trace of an allergenic food (e.g., peanut, peanut butter, peanut oil) from coming in contact with an allergen-free food or surface (e.g., counter, bowl, spoon). B. Wash your hands, workspace, utensils, and pans. Make sure dishes are allergen-free before preparing foods. C. Thoroughly clean up workspace after use.
5. Be in control of the meal service. A. Keep kids from trading meals and snacks. B. Have children wash hands. C. Clean eating areas after meals and snacks. (A smudge of peanut residue on a table could trigger a reaction.) D. Limit crafts that use food items.
http://riley.nal.usda.gov/

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Nutrition Services' Food for Thought Newsletter

February 2010

Child and Adult Care Food Program Reviews
Nutrition Services acknowledges the following institutions for having perfect CACFP reviews:
EJB Adult Daycare, Inc. 90 day review Kingdom Educational Ministries 90 day review
Caring Works, Inc. 1 year review Bellbrook Child Development Center 1 year review The Home Place Adult Daycare, Inc. 1 year review
Thomas Daycare 3 year review
Congratulations! Keep up the good work!!!

Question & Answer: Variations in Meal Requirements for Religious Reasons

Q: The majority of our participants are from the Jewish community. Does the Child and Adult Care Food Program allow variations in the food components of meals served?
A: Yes. Please reference FNS Instruction 783-13, which can be found on our website at: www.decal.ga.gov

Q: Can Jewish participants have un-enriched matzo during the religious observance of Passover?
A: Yes, un-enriched matzo can be substituted for the bread requirement during that period of time only.

Q: Can Jewish institutions be exempt from being required to serve milk at lunch and supper when meat or poultry is served?
A: Yes, several options are available for substituting the milk component in this example. All options are listed in FNS Instruction 783-13, which can be found on our website at: www.decal.ga.gov

We are Here to Serve You -- Contact Information

NUTRITION SERVICES
Lou Brienza
Director 404-651-8197 Louis.Brienza@decal.ga.gov
Leslie Truman
CACFP Administrative Assistant 404-657-1779 Leslie.Truman@decal.ga.gov
Marissa Hamm
Program Manager 404-651-7181 Marissa.Hamm@decal.ga.gov
Falita Flowers
Program Manager 404-656-6452 Falita.Flowers@decal.ga.gov
Sonja Adams
Policy Administrator 404-651-8193 Sonja.Adams@decal.ga.gov
Meggan Hemans-Reese
CACFP Admin/Review Manager 404-651-7192 Meggan.Hemans-Reese@decal.ga.gov

Christy McCray
CACFP Application Specialist 404-651-7191 Christy.McCray@decal.ga.gov
Anjulyn Davis
Training Coordinator 404-656-6292 Anjulyn.Davis@decal.ga.gov
Vicki Morris
SFSP Manager 404-656-6411 Vicki.Morris@decal.ga.gov
Sherry Mays
SFSP Coordinator 404-651-7426 Sherry.Mays@decal.ga.gov
Ashanti Simon
SFSP Administrative Assistant 404-656-6332 Ashanti.Simon@decal.ga.gov
Coretta White
Business Operations Specialist 404-463-1494 Coretta.White@decal.ga.gov
Brenda Carter
Nutrition Consultant 229-238-2958 Brenda.Carter@decal.ga.gov

Valerie Coulton
Nutrition Consultant 770-357-4927 Valerie.Coulton@decal.ga.gov
Sonya James
Nutrition Consultant 770-357-7012 Sonya.James@decal.ga.gov
Bridgette Merrett
Nutrition Consultant 770-357-7062 Bridgette.Merrett@decal.ga.gov
Rae-Marie Lockhart
Nutrition Consultant 478-599-9801 Rae-marie.Lockhart@decal.ga.gov
Reynald Salamo
Nutrition Consultant 866-370-3203 Reynald.Salamo@decal.ga.gov
Wanda Simpkins
Nutrition Consultant 678-371-6130 Wanda.Simpkins@decal.ga.gov
Sherrie Tuten
Nutrition Consultant Sherrie.Tuten@decal.ga.gov

Danna Foster
Nutrition Consultant Danna.Foster@decal.ga.gov
Angelica Flucas
Nutrition Consultant Angelica.Flucas@decal.ga.gov
FINANCE
Aneshia Harris Grants Administrator 404-656-3325 Aneshia.Harris@decal.ga.gov
AUDIT Tanya Astin Audit Coordinator 404-656-6293 Tanya.Astin@decal.ga.gov
Bright from the Start Nutrition Services
10 Park Place South Suite 200
Atlanta, GA 30303 Phone: 404-656-5957
www.decal.ga.gov