Nutrition Services' Food for Thought Newsletter May 2010 From the Director's Chair the risk of hunger in lowincome areas by feeding children when school is not in session. During the school year, thousands of children receive free and reduced-price breakfast and lunch through the School Breakfast and National School Lunch Programs. When school is not in session, however, many of these children are faced with the risk of hunger. The Summer Food Service Program (SFSP) combats Statistically, Georgia is the only state where hunger has risen for the past three years. 12.3% of all Georgia households live with the threat of hunger, and nearly 400,000 children in Georgia participate in the free and reduced-price lunch programs in their schools. Our goal at Bright from the Start is to increase program participation in counties that have not been served by the SFSP and to increase participation in counties that have been underserved. If you know of children in your communities who could benefit from the SFSP, contact our SFSP staff at (404) 656-6411 or at (404) 656-6332 to get more information, or to identify any local feeding sites in the area. www.fns.usda.gov www.hungeringeorgia.com In this Issue: ~ Fruits & Veggies, More Matters! ~ Effective Ways to Handle "Choosy" Eaters ~ Recipe of the month: Apple Ladybug Treats ~ CACFP Resources: The Food Crediting Guide In accordance with federal law and USDA policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Ave., S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TTY). The U.S. Department of Agriculture is an equal opportunity provider and employer. Fruits & Veggies, More Matters! Fruit and vegetables provide a variety of color and texture to meals and snacks; they are naturally low in calories; they are rich in vitamins and minerals; they taste great; and eating plenty of fruit and vegetables may help reduce the risk of many chronic diseases. "Fruits & Veggies, More Matters" is a website that provides fruit and vegetable nutrition information, quick & easy fruit and vegetable recipes for meals and snacks, and healthy meal planning and shopping tips. Visit www.fruitsandveggiesmorematters.org for healthy ideas on how to incorporate a variety of color and texture in your institution's menus! www.fruitsandveggiesmorematters.org Page 2 Nutrition Services' Food for Thought Newsletter May 2010 Effective Ways to Handle "Choosy" Eaters Food rejections do not last long: Avoid being a short-order cook: "No" doesn't always mean no. What seems choosy may be a child's awkward first step in learning to make decisions. Pre-school age children grow and develop at a slower rate than toddlers: Offer the same food to everyone. Plan at least one food that everyone will eat. Set reasonable time limits for the start and end of a meal: At the end of each meal, remove the plate quietly. Trust a child's appetite. Forcing a child to eat more encourages overeating. Most children become hearty eaters again when their body's growth pattern requires more food energy. Stay positive: Avoid criticizing or calling a child a picky eater. (They believe what you say.) Focus on the child's positive eating behavior, not on the food. Serve plain food and respect the "no foods touching" rule: This will pass over time. Only practice this if necessary. Relax and be patient: Learn how to handle eating challenges and how to avoid conflict. By handling eating challenges, children won't learn to use food as a way to exert conflict. Recipe of the Month: Apple Ladybug Treats Nibbles for Health 2008, Team Nutrition Ingredients 2 red apples 1/4 cup raisins 1 tablespoon peanut butter 8 thin pretzel sticks Directions Slice apples in half from top to bottom, and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first; then slice. Place each apple half flat side down on a small plate. Dab peanut butter on the back of the 'lady bug', and then stick raisins onto the peanut butter to create the ladybug's spots. Use this method to make eyes too. Place one end of each pretzel stick into a raisin; then press other end into the apples to make antennae. recipe and photo: www.allrecipes.com Page 3 Nutrition Services' Food for Thought Newsletter May 2010 Child and Adult Care Food Program Resources: The Food Crediting Guide The Food Crediting Guide is used to ensure that all meal components are creditable when planning Child and Adult Care Food Program (CACFP) menus. It is not a comprehensive list of all crediting questions, but it focuses on crediting issues that have been addressed. It is also a companion resource to the Food Buying Guide. Both resources can be downloaded from Bright from the Start's website at www.decal.ga.gov. Summer Food Service Program Frequently Asked Questions (FAQ's) Q: What is the difference between a vegetables, meat or meat alternate, sponsor and a site? and bread or grains are served for A: Sponsors are public or private meals and snacks at the sites. non-profit organizations that manage operation of the SFSP by overseeing Q: How can I find out if there is a SFSP sites. sponsor or site in my local area? Sites are physical locations where A: Interested participants can eligible participants are served SFSP search for either one by using their meals and/or snacks. zip code or county on Bright from the Start's website at Q: What kind of food is served at SFSP sites? A: Food items such as milk, fruit, www.decal.ga.gov, and clicking on "search for...Nutrition Programs" on the right side of the homepage. Q: If sponsors or sites have questions or concerns about their SFSP operation, who can they contact? A: Sponsors or sites can reach the SFSP staff at (404) 6566411 or (404) 656-6332 or via email at sfsp@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 CACFP Admin/Review Manager 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 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