Food for thought, Vol. 6, no. 2 (Apr. 2005)

Bright from the Start: Georgia Department of Early Care and Learning
Food For Thought

Volume 6, Issue 2

Welcome to the second issue of Food For Thought FFY 2005

April 2005

Department of Early Care and Learning Nutrition Services' Vision Statement:
Working together with our partners to eradicate hunger and ensure nutritious meals for ALL Georgians!

FROM THE CHAIR OF THE DIRECTOR
The following changes have occurred in the federal regulations and policies that govern the CACFP. For independent institutions, new enrollment information must be on file for every new child enrolling in a center after April 1, 2005. Children who were enrolled prior to April 1, 2005, must have updated information on file by September 30, 2005.
The record keeping policy and the income eligibility statement have been revised to make it easier for providers to collect the required information. These revisions can be found on the DECAL website at www.decal.state.ga.us. Sample Letters to Households are also available to organizations to use when distributing income eligibility statements. The sample letter indicates what portions of the income eligibility statement should be completed and gives other instructions about the disclosure of income information.
Other changes that apply to independent institutions include:
the revision of the definition of block claiming to mean: " a claim for reimbursement submitted by a facility on which the number of meals claimed for one or more meal type (breakfast, lunch, snack, or supper) is identical for 15 consecutive days within a claiming period;"
all guidance, such as instructions and handbooks, issued by USDA and/or DECAL that is consistent with the provisions established in program regulations is binding;
the requirement that DECAL make household contacts with parents of children enrolled for care in institutions participating in the CACFP.
A copy of the federal regulations with the most recent revisions can be found at: http://www.fns.usda.gov/cnd/ Care/Regs-Policy/PolicyMemos/policy.htm
As always, the Nutrition Services staff is available to provide technical assistance for all program regulations.

ATTENTION!
The new WIC guidelines effective April 2005 through April 2006 have been issued. This document can be found on the CNP 2000 form download menu.
Renewal training information for FY 2006 will be available the end of May. Please begin looking for notification about this year's requirement starting the end of May on the CNP 2000 splash page. You will also receive information in the mail the end of May or beginning of June.
Sponsors received a new monitoring form that must be used for all reviews conducted starting April 1, 2005.
CACFP Policies number 18 and 20 have been revised as of 2/1/05. Please discard all old versions and replace with the revised.
A memo concerning Time Distribution Reports and Time and Attendance Sheets will be distributed to all providers shortly.
PERFECT REVIEWS
We are continuing to recognize organizations that have had perfect reviews. We commend the following sponsors for their perfect reviews for the second quarter of FY 2005:
Three-Year Reviews Bremen Child Care, Bremen Habitat for Humanity, Americus Kids First Learning Center, LaGrange Satilla Eagles Landing, Waycross Concerted Services, Waycross
Congratulations to the staff and management of these organizations. We look forward to recognizing YOU next quarter.

The ABC's of 5-9 a Day
Eating more fruits and vegetables is a positive step toward better health and weight management. There are 26 letters in the alphabet if you use one of these tips every two weeks, you will have a much healthier year!
A = Apple Keep a crisp one in your refrigerator it will be ready for a sweet snack. B = Banana A banana can make a breakfast on the run, snack or a dessert. C = Carrots Buy carrot matchsticks or grated carrots and use them on tossed salads. D = Dried fruit Keep raisins on hand for snacks and cereal toppers. Try cranberries, blueberries, dates or plums. E = EVERY DAY EVERY MEAL Have at least one fruit or vegetable with every meal, every day! F = Fruit! Keep plenty of fruit on hand so you enjoy it every day. G = Grapes -are available all year. Wash and put in a bowl; no muss, no fuss! H = Herbs Use fresh herbs such as cilantro, parsley and basil to brighten your salads, soups and pasta dishes. I = Italian Pasta with tomato sauce is always a good idea. If you really want to earn a nutrition star, add some mixed vegetables to the sauce. J = Juice 100% fruit juice is a good option when on the go. K = Kale This nutrition powerhouse is easy to use; use it in pasta, stir-fry and soup dishes. L = Lettuce Keep a bag of lettuce on hand at all times for salads; try assorted greens. M = Melons -are low in calories, delicious to eat and good sources of fiber.

N = Nuts -Sprinkle a little on your salads, yogurt parfaits and fruit salads for crunch. O = Oranges -are very versatile and they keep for a long time in your refrigerator. Eat them plain or toss them into salads. P = Potatoes Keep potatoes on hand for baked potatoes, potato salad and quick mashed potatoes. Q = Quick The microwave will cook most vegetables very quickly! R = Raspberries -are a delicious treat that can be used in cereal, yogurt and fruit salads. S = Strawberries Fresh strawberries are a delight. Remove their tops, cut them in half and store them in the fridge. They will be ready to go for snacks, to top cereal and yogurt. T = Tomatoes Grape tomatoes are great for kids or adults; they keep well in the refrigerator and require no slicing. U = Ultimate The ultimate topping for salads is oil and vinegar. These are cheap, come in fun varieties and most important, don't contain lots of added sodium the way commercial dressings do. Use oil sparingly! V = Vegetables Purchase an assortment of frozen vegetables. Keep these on hand for easy meals stir-fry dishes, pasta, soups and more. They require no chopping, peeling or dicing and they have a longer shelf life than fresh. W = Watermelon -is available almost all year and it comes seedless, too. Keep it sliced for a cool treat. X = eXplore Take time to pick out a new fruit or vegetable in season. Y = Yams -or sweet potatoes make a great snack. Microwave them and top with reduced calorie syrup or cinnamon. Z = Zucchini This delicious summer squash can be used in muffins, omelets, stir-fry dishes and kabobs.
www.foodandhealth.com 2005

Grains and Breads What Is a Serving?
Determining serving sizes of grains and breads designed to meet the needs of participants in the CACFP can be a challenge. Responses to questions frequently raised with regard to variety, healthfulness, and availability of grain/bread products are:
What is the role of grain in a person's diet?
The answer to this question is both simple and "complex." _ Grains are good sources of complex carbohydrates, which are derived from plants. _ Grains contain B vitamins such as riboflavin, niacin, thiamin, and others. _ Grains provide much needed fiber in the diet.
What is the standard for determining creditable grains and breads? _ must be made with enriched* or whole-grain flour or fortified;** _ must indicate that the product is made from enriched or whole-grain meal or flour, bran and/or germ; and _ must be provided in the quantities specified. *Enrichment has been defined as the restoration of vitamins and minerals lost during processing. **Food fortification has been defined as the addition of one or more essential nutrients to a food.

_ Bagels, biscuits, breads, pizza crust and tortillas _ Pancakes, waffles, corn muffins _ Pasta (all shapes and varieties), and rice _ Ready-to-eat breakfast cereal (cold, dry)
BREAKFAST OR SNACK ONLY: _ Granola bars, sweet rolls, toaster pastries, and grain fruit bars
SNACK ONLY: _ Brownies and cake
Do portion sizes of grains and breads differ by age group? "Yes." You must follow the meal pattern for each different age group but also note there is a difference in the estimated portion sizes for different types of grain/bread food items.
Are the CACFP serving sizes of grains/breads different from food product label serving sizes?
There is a difference between the serving size on a package label and a CACFP serving size. Look at the following example:
Cereal O's Food Label Nutrition Facts Serving Size = 1 cup (30g) Servings per container 10 This food label states a serving size of Cereal O's is 1 cup and the 30 grams in parentheses refers to the weight of the product. The number of servings per container is 10.

What are some of the creditable grain and bread products that can be served in the CACFP?
The following list includes just some grain and bread products that may be offered in CACFP: _ Bread sticks, saltine crackers and hard pretzels

Cereal O's CACFP serving 1 Serving = 1/3 cup (0.5 oz)
This figure states a serving size of Cereal O's is 1/3 cup by volume and 0.5 oz by weight. This serving size meets the meal pattern requirements for children 1-5 years of age.

Ask Pierre Baguette

Dear Pierre:
I recently got a letter from DECAL that I'm sure said that I now have to get IES forms from everyone, even those in the PAID category. I used to do that but I stopped a few years ago after DECAL told us at renewal training that we didn't have to. I often have a hard time getting parents to fill it out and was happy to stop having to worry about it. My friend says I'm wrong and we dont have to get IES from everyone. I'm now confused about what the requirement is for the IES. What should I do?
Sincerely, Perplexing PAID Participants

Dear Perplexing:
The letter you recently
received discussing the new regulations issued by USDA and how they affect your operations indicated that annually
updatedenrollment information must be
obtained by all child care centers
except Outside School Hours, emergency shelters, and "At-Risk" programs. DECAL revised the Income
Eligibility Statement so this enrollment information could be collected on the
form. You can choose to use the "new" Income Eligibility Statement to obtain this required enrollment information,
even from those that fall into the paid category. If you do decide to use the
new IES to obtain enrollment information, Part 3a must be completed

and then Part 3b must be signed and dated. Households that fall into the
paid category can leave the rest of the form blank if the form is used to capture only the enrollment
information. However, you do not have to use the IES to capture the
enrollment data. You can use any other document that captures the days, times and types of meals the child will
normally eat while in your care. Although DECAL thinks using the IES
form is the easiest way to capture enrollment information, it is your choice how to collect it. Just
remember that you are REQUIRED to have the enrollment information on your
new participants starting April 1, 2005, and all children in your care by Sept 30, 2005. Please see the memo sent to
you for further information.
Pierre

Heart Healthy Cooking

-Spices - cinnamon, nutmeg, pepper, paprika

Cooking low saturated fat, low cholesterol -Reduced fat or nonfat salad dressing dishes may not take a long time, but best -Mustard

intentions can be lost with the addition of butter -Catsup

or other added fats at the table. It is important to learn -Reduced fat or nonfat mayonnaise

how both certain ingredients and preparation methods can add unwanted saturated fat and cholesterol to your dishes.

-Reduced fat or nonfat sour cream

The following list provides examples of lower fat cooking -Reduced fat or nonfat yogurt

methods and tips on how to serve dishes low in saturated -Reduced sodium soy sauce

fat and cholesterol.

-Salsa

Low Fat Cooking Methods

-Lemon or lime juice

These cooking methods tend to produce lower saturated -Vinegar

fat levels-

-Horseradish

-Bake -Broil

-Fresh garlic -Fresh ginger

-Microwave

-Sprinkled buttered flavor (not made with real butter)

-Poach -Roast -- for vegetables, skinless chicken, and lean meats (When roasting, place meats on a rack so fat can drip away) -Steam -Lightly stir-fry or saut in cooking spray, small amounts of vegetable oil, or reduced sodium broth

-Red pepper flakes -Sprinkle of parmesan cheese (stronger flavor than most cheese) -Sodium-free salt substitute -Jelly or fruit preserves on toast or bagels
Source:http://nhlbisupport.com/chd1/Tipsheets/hearthealthy.htm

-Grill seafood, chicken, or vegetables
How to Save Saturated Fat and Cholesterol Look at the following examples for how to save saturated fat and cholesterol when preparing and serving foods. You might be surprised at how easy it is!
Two tablespoons of butter on a baked potato can add an extra 16 grams of saturated fat and 22 grams of fat! However, cup salsa has 0 grams of saturated fat and no cholesterol!
Two tablespoons of regular creamy Italian salad dressing will add an extra 3 grams of saturated fat and 18 grams of fat. Reduced fat Italian dressing adds no saturated fat and only and 2 grams of fat!
Try these Low Fat Flavorings --add during preparation or at the table

Food Humor
Q. What did the baby corn say to the momma corn? A. Where' s the pop-corn
Q. What did the lettuce say to the tomato? A. Where's the dressing room?
Q. Why did the turkey have the hicups? A. He gobbled his food!
Q. What did the grape say when someone stepped on it? A. Nothing, it just let out a little whine!
Q. What do you get when you cross 2 banana peels? A. A pair of slippers!
Q. Why did the donut go to the dentist? A. It needed a chocolate filling!

-Herbs - oregano, basil, cilantro, thyme, parsley, sage, Knock Knock, who's there? Lettuce. Lettuce who? Lettuce

rosemary

in, and we'll tell you.

From the Finance Unit
Finance is proud to once again have received a clean audit from the regional USDA financial services office. We were commended for our accuracy in reporting and ability to provide all financial details electronically for the auditors review.
Sandra Mosley-Tuggle has recently been promoted to the position of Federal Grants Accountant. Sandra has been with Bright from the Start: Georgia Department of Early Care and Learning (DECAL) for five years, and she has been with the state for more than twenty-five years. If you have changes in your banking information, contact Sandra at 404-6518189. Aneshia Harris is still ready to assist you in submitting monthly claims for reimbursement, and Glenda Hambrick has been promoted to Budget Officer for DECAL.
Along with keeping your bank information current so you can get your reimbursement in a timely manner, Aneshia reminds everyone to review your email addresses in CNP and make sure this information is current also.

We are here for YOU!
NUTRITION SERVICES
Jackie Romain Director 404-651-8197
Jackie.romain@decal.state.ga.us
Lou Brienza Program Manager 404-651-7433
Louis.brienza@decal.state.ga.us
John Gardner CACFP Administrative Asst 404-657-1779
John.gardner@decal.state.ga.us
Lorie Flacker Training Coordinator 404-656-6292
Lorie.flacker@decal.state.ga.us
Kay McCorkle CACFP Business Process Manager 404-463-0970
Kay.mccorkle@decal.state.ga.us
Toni Barnes CACFP Application Specialist 404-651-7191
Toni.barnes@decal.state.ga.us

Falita Flowers CACFP Admin/DCH

Bridgette Merrett Nutrition Consultant

Sponsor Coordinator

404-243-7351

& Review Manager

Bridgette.merrett@decal.state.ga.us

404-656-6452

Shameyrae Miller

Falita.flowers@decal.state.ga.us Nutrition Consultant

Dawn Slaton CACFP Admin/DCH

478-471-2845
Shameyrae.miller@decal.state.ga.us

Sponsor Coordinator & Review Manager 404-651-7192
Dawn.slaton@decal.state.ga.us

Juanita Tucker Nutrition Consultant 912-644-7930
Juanita.tucker@decal.state.ga.us

Anjulyn Ballard

Sophal Lackey

Nutrition Consultant

SFSP Manager

770-389-7263

404-651-8193

Anjulyn.ballard@decal.state.ga.us Sophal.lackey@decal.state.ga.us

Brenda Carter Nutrition Consultant 229-386-3523
Brenda.carter@decal.state.ga.us

Deanna Jones SFSP Coordinator 404-656-6411
Deanna.jones@decal.state.ga.us

Valerie Coulton Nutrition Consultant

FINANCE

770-732-2601

Valerie.coulton@decal.state.ga.us Glenda Hambrick

Budget Officer

Tracy Grizzard

404-651-7411

Nutrition Consultant

Glenda.hambrick@decal.state.ga.us

770-258-4707

Tracy.grizzard@decal.state.ga.us Aneshia Harris

Claims Administrator

Sonya James

404-656-3325

Nutrition Consultant

Aneshia.harris@decal.state.ga.us

770-808-5307

Sonya.james@decal.state.ga.us MIS/TECHNOLOGY

Nutrition Staff News
Nutrition Services has some changes to announce! First, we congratulate Deanna Jones on her promotion from Summer Food Service Program (SFSP) Administrative Assistant to SFSP Coordinator. Way to go Deanna!
Next, we are sad to report that Nutrition Services has lost their Policy Coordinator, Joya McKinstry. However, we are happy to report that Joya has moved to Chicago to attend law school and work for USDA as a Program Specialist.

Charlotte Stevenson MIS Nutrition Program Coordinator 404-463-5006
Charlotte.stevenson@decal.state.ga.us
AUDIT
Tanya Astin Audit Coordinator 404-656-6293
Tanya.astin@decal.state.ga.us

For Your Information
The CACFP & SFSP are equal opportunity programs. If you believe you have been discriminated against because of race, color, national origin, age, sex, or disabililty, write immediately to the Secretary of Agriculture, Washington, DC 20250.

Fool `Em Recipes
Are you trying to find ways to get your participants to eat more fruits and vegetables? Take out your blender or food processor! Here are ways to incorporate good ingredients in everyday meals: Spaghetti sauce: Add 1-2 cups mixed frozen vegetables to 1 jar (26 oz) of pasta sauce; puree in blender. Mashed potatoes: Puree white beans or cooked cauliflower in skim milk before adding to potatoes. Smoothie: Blend skim milk, orange juice, bananas, and berries. This is a great way to get a lot of fruits and calcium on the go! Red apple sauce: Puree canned beets with apple sauce. Serve hot or cold. Max Mac and Cheese: Carrots added to the cheese sauce make a nice orange color and add vitamin A to your dish. Puree milk, steamed carrots, Parmesan and cheddar cheese with seasonings in blender until smooth. Pour over cooked noodles.
2005 www.foodandhealth.com