Food for thought, 2011 July

Food for Thought

July 2011

From the Director's Chair

Inside this issue:

Child Nutrition

1

Reauthorization 2010

National SFSP Week 2 "Kids Eat Free"

Spotlight Programs 2 Resources to Share

A Word to the Wise! 3

How Do We Stack Up? 3

Basic Meal Planning 4 Principles
Nutrition Contact List 4

"In accordance with Federal law and U.S. Department of Agriculture 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 Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 7206382 ( TTY). USDA is an equal opportunity provider and employer."

Bright from the Start: Georgia Department of Early Care and Learning has been literally on the move for the past few weeks. The agency is now located in the James H. "Sloppy" Floyd State Building, also referred to as the Twin Towers, next to the State Capitol. This move was completed on Monday, June 27, 2011. The agency is now located on the 6th and 7th floors of the East Tower.
The Nutrition Services Division is housed on the 6th floor of the East Tower along with Child Care Services, Quality Initiatives, Finance, and Human Resources. The mailing address for the 6th floor is Bright from the Start: Georgia Department of Early Care and Learning, 2 Martin Luther King Jr. Drive, SE, 670 East Tower, Atlanta, GA 30334.
Public access to the 6th Floor is available through the Child Care Services' Reception Area. If you need to meet with someone in the Nutrition Services Division, call first to set up an appointment to ensure that the person you need to see is in the office that day and is available when you arrive.
You can still hand deliver items to the department, but we recommend that you notify the appropriate person in Nutrition Services that you are coming. That will help ensure that the item you are delivering will get to the person who can record and date when the item was received.
The 7th floor houses Pre-K, Legal Services, Public Relations, and the Commissioner's Office. Telephone numbers and e-mail addresses for agency staff are the same as they were before the move.
Child Nutrition Reauthorization 2010
Nutrition Requirements for Fluid Milk and Fluid Milk Substitutions in CACFP The Healthy, Hunger-Free Kids Act of 2010 modified requirements for fluid milk and fluid milk substitutions in the CACFP. Therefore, fluid milk served in CACFP to participants two years of age and older must be: fat-free or low-fat milk, fat-free or low-fat lactose reduced milk, fat-free or low-fat lactose free milk, fat-free or low-fat buttermilk, or fat-free or low-fat acidified milk.
**Whole milk and reduced-fat (2%) milk may not be served to participants two years of age and older.**
Water Availability in CACFP The Healthy, Hunger-Free Kids Act of 2010 establishes a requirement to make potable water available to children in the CACFP. This new provision requires child care centers, family day care homes, at-risk afterschool programs, and shelters participating in CACFP to make drinking water available to children, as nutritionally appropriate. Throughout the day, including at meal times, water should be made available to children to drink upon their request but does not have to be available for children to self-serve.
**While drinking water must be made available to children during meal times, it is not part of the reimbursable meal and may not be served in lieu of fluid milk.**
The provisions are effective immediately! However, to provide adequate time for training and technical assistance, full compliance should occur no later than October 1, 2011.

Page 2

Food for Thought

USDA Celebrated National Summer Food Service Program Week

USDA celebrated National Summer Food Service Program Week: "Food That's In When School Is Out" from June 6-10, 2011. Several exciting events and activities took place throughout Georgia! We celebrated the week with Marietta's Salvation Army on June 9.

FNS Deputy Administrator Lisa Pino (right) and Southeast Regional Administrator Don Arnette (left) hand out meals and backpacks to kids at a Salvation Army summer feeding site in Marietta, GA. (Photo retrieved from http://blogs.usda.gov/2011/06/21/usda-works-with-partners-to-feedchildren-in-the-summer-months/)
SFSP FYI
FOX 5's Good Day Atlanta featured a news segment about the SFSP in Georgia with Louis Brienza, Nutrition Services Director, in June 2011. To view the story, visit http// www.myfoxatlanta.com/dpp/news/local news/Program-Serves-Lunch-for-Kids-While-SchoolIs-Out-20110623-am-sd

Spotlight Programs!!

100% Compliance for CACFP "Perfect Review"
Westwood Day Care Center 03204
Suwanee Dam Child Care, LLC 03892

During the summer months millions of families struggle to feed their children nutritious meals. The USDA's Summer Food Service Program, administered by Bright from the Start: Georgia Department of Early Care and Learning, Nutrition Services Division, provides funding to sponsoring organizations to feed kids nutritious meals within Georgia. Nutritious meals are available when school closes and the National School Lunch program is not in session.
To find a Summer Food Service Program sponsor or feeding site near you, call toll free:
SFSP Info Line @ 855-550-SFSP(7377)
Or National Hunger Hotline @
866-3-Hungry(486479) 877-8-HAMBRE(426273)
Information available in English and Spanish

Resources to Share with Parents

Eating and Food Behaviors of Infants
Avoid giving infants foods that you do not want them to love when they get older. Occasionally feeding infants such foods as fast food and sweets is fine, but serving these foods on a regular basis can make them strong favorites that will be hard for children to eliminate later in life.
Provide variety and repetition of food to keep it interesting. By doing this, you will get infants used to the foods you want them to accept.

USDA unveiled the new food icon, MyPlate which replaces MyPyramid. MyPlate, built off the 2010 Dietary Guidelines, offers a visual reminder to making wise and healthy food choices when planning and preparing meals. For additional information visit www.choosemyplate.gov

Make mealtime relaxed and enjoyable. At this age, mealtimes may take up to 45 minutes or longer. The more relaxed and cheerful the atmosphere, the more quickly foods will get eaten. Offer small portions, use a soft baby spoon, and wait while the child finishes each mouthful before offering more. Try not to overfill the spoon to speed things up this will actually slow things down.

Be a food role model. Practice the same eating habits you would want the children to follow. For example, if you eat fruit as a snack, the children will want to eat fruit as well.

www.fns.usda.gov/tn/Resources/blocksintro.pdf

Page 3

Food for Thought

A Word to the Wise!!

#1 The following item is not creditable: Schreiber's Reduced Sodium Light American Style Pasteurized Processed Cheese product
does not meet the requirements for use in Foodbased Menu Planning approaches and is not
creditable toward meal pattern requirements for Child Nutrition Programs. See superscript 14 on pages 1-24 and 1-25 of the Food Buying Guide
for Child Nutrition Programs.

#3 Documenting Ready to Eat (RTE) Cereal Grain Products: The FNS Nutrition Promotion and Technical Assistance Branch has determined that some General Mills cereal bars do not adequately document grain content: Cinnamon Toast Crunch, Cocoa Puffs, Fruity Cheerios, Team Cheerios - Strawberry, and Trix.

#2 Licensing Fees are due annually: HB 1055 authorizes BFTS to collect an annual license fee for all child care learning centers, group day care homes, and family day care homes. For additional information and fee amount, visit our website: www.decal.ga.gov

How Do We Stack Up?
The Southeastern Sound, an executive summary of key nutrition assistance programs that weave a safety net against hunger in our state, recently printed an overview of fiscal year (FY) performance data on programs in our region. Study the pie chart below to see "How we stack up"!

FY 2010 Total CACFP Meals Served in Southeastern Regional Office

(Numbers retrieved from Southeastern Sound 4/11)

AL

FL

# of Sponsors

35

115

SFSP in FY 2010

GA

KY

MI

NC

SC

TN

94

114

84

113

64

52

National 4,614

# of Sites ADA in July 2010

542 26,657

2,742 129,578

1,079 70,218

1,884 50,137

296 25,671

927 66,633

1,015 58,651

1,033 29,658

38,451 2,290,030

Total Meal Earnings

$3,193,358 $20,742,098 $7,995,537 $5,947,156 $4,125,455 5,525,967 $6,429,252 $5,772,400

$314,113,353

Page 4

Basic Menu Planning Principles

Food for Thought

Advances in food technology make it possible to select foods in many forms frozen or chilled, partially or totally prepared, pre-

portioned or in bulk, pre-prepared or as ingredients to put together "from scratch."

All of this makes menu planning exciting as well as challenging. Where do you begin?

Balance

Contrast

The five basic menu planning principles are...1. Strive for balance. 2. Emphasize variety. 3. Add contrast. 4. Think about color. 5. Consider eye appeal.
Keep these in mind as you think about your children's preferences and nutrition needs. http://teamnutrition.usda.gov/Resources/blocks4.pdf

Appeal

Variety

Color

Monday

Tuesday

Healthy Menu
Wednesday

Thursday

Friday

Breakfast

Wheat Toast Scrambled Eggs Orange Juice 1% or Skim Milk

Fruit Burrito-fresh fruit in a tortilla with yogurt 1% or Skim Milk

Whole Grain Cereal Banana 1% or Skim Milk

Oven Baked Whole Wheat Pancakes* Applesauce 1% or Skim Milk

Oatmeal Pineapple Tidbits 1% or Skim Milk

Lunch

Black-eyed Peas Corn Muffin* Greens Peaches 1% or Skim Milk

Baked Chicken Wheat Roll Green Beans Sweet Potato 1% or Skim Milk

Tuna Salad on Whole Wheat Bread* Carrot Sticks Peas 1% or Skim Milk

Spaghetti with Turkey Meat Sauce Salad Corn 1% or Skim Milk

Stir Fry Chicken* Brown Rice Stir Fry Veggies* Mandarin Oranges 1% or Skim Milk

Snack

Ants on a Log-celery sticks with peanut butter and raisins

Fresh Fruit 1% or Skim Milk

English Muffin PizzaEnglish muffin half topped with tomato sauce and mozzarella cheese

Yogurt Parfait-yogurt with fruit and cereal (try crisped rice or toasted oats)

Animal Crackers 1% or Skim Milk

*These recipes and more available at www.fns.usda.gov/TN/
Nutrition Services Contact Information (email address = Firstname.Lastname@Decal.ga.gov)

Name Louis Brienza Leslie Truman
Maria Reznik Teresa Todd Falita Flowers
Christy McCray Geneise Graham Coretta White Angelica Flucas Marissa Hamm
Monica Fink Nina Bryant-Hunter

Title
Nutrition Services Director
Program Administrative Assistant
Policy Administrator
Nutrition Accountant (Budgets/AUPs) Program Manager (Training/Applications) Program Coordinator
Application Specialist Business Operations Specialist
Business Operations Specialist Program Manager (Reviews/Nutrition Ed) Education Manager Nutrition Training Coordinator

Number 404-651-8197 404-657-1779
404-651-7181 404-656-2472 404-656-6452
404-651-7191 404-656-6411 404-463-1494 770-651-7426 404-651-7433
404-463-4093 404-463-2317

Anjulyn Davis
Luetricia Billingsley Reynold Salamo Meggan HemansReese Wanda Simkins Sherrie Tuten Brenda Carter Danna Foster Sonja Adams
Sonya James Bridgette Merritt
Valerie Coulton
Aneshia Harris

Program Administrator (Supervisor) Nutrition Consultant Nutrition Consultant Program Administrator (Supervisor) Nutrition Consultant
Nutrition Consultant
Nutrition Consultant Nutrition Consultant Program Administrator (Supervisor) Nutrition Consultant
Nutrition Consultant
Nutrition Consultant
Grants Administrator

404-656-6292
770-359-5806 866-370-3203 404-651-7192
678-222-7787 229-584-1289 229-238-2958 770-359-5809 404-651-8193
770-357-7012 770-357-7062
770-357-4927 404-656-3325