CSUF Dietetic Internship Child Nutrition Rotation Clovis Unified School Districts

Nutritional Services School Food Service Study Guide

Intern: Jia Lu Due Date: December 13th, 2013

1. Under the USDA enu !lannin"# $hat components and in $hat quantities %ust &e present on a school lunch tray to constitute a co%plete rei%&ursa&le %eal for "rades '()* The components of the reimbursable meals for kindergarten to 5th grade are: Fruits: 2 cups o!er the "eek, cup per da# +e"eta&les: 3 2$% cups per "eek, & cup per da# o Dark 'reen ( cup o )ed$*range ( & o +eans and ,eas -Legumes. ( o /tarch# ( cup o *thers Grains: 012 -1. eals, eat Alternative: 0110 -1. Fluid il- . o/: 5 -1. 0ther specifications: Calories: 550 to 350 Saturated Fat: 4105 Sodiu%: 4 3%0 6utrition labels and manufacture specifications must indicate there are 7ero grams of trans fat per ser!ing8 1. A rei%&ursa&le School 2unch %eal is re3uired to contain 30% of the %ini%u% Reco%%ended Dietary Allo$ances ran"e for specified a"e,"rade "roups8 4. 5he National School Lunch Act $as passed &y the U.S. Con"ress and si"ned into la$ in 1678 under $hich federal %onies are appropriated to fund child nutrition pro"ra%s. 7. Child Nutrition !ro"ra%s are ad%inistered at the national level &y the United States Department of Agriculture8 ). 9hat are USDA Co%%odities and ho$ do they function to &enefit child nutrition pro"ra%s* 9/D: commodities are foods such as canned fruits and !egetables, meats, dr# beans, fruit ;uices, peanut products, !egetable shortening and oils, dair# infant products, read to eat cereals and grains8 The 9/D: commodities are cheaper price

8. Under federal competitive food sales regulations# certain types of foods ter%ed Foods of Minimal Nutritional Value :F N+; cannot &e sold on school ca%puses in the sa%e area as the rei%&ursa&le %eal is sold. Na%e the seven cate"ories of these ite%s: The items <=6> items mentioned in the competiti!e food sales regulations in Title ?, ,art 210811, :ppendi@ + states that: carbonated or aerated "ater, "ater icesAe@cept if made "ith onl# 1005 ;uice, che"ing gum, hard candies, ;ell# and gum candies, marshmallo" candies, fondant, licorice, spun cand# and cand# coated popcorn8 /uch food of be!erage items cannot be sold from an# entit# to students during a meal period in the food ser!ice area8 <. 9hat are the varieties and 3uantities of ve"eta&les %ust &e offered daily and $ee-ly* The school food ser!ice must offer & cup of !egetables dail#, totaling 3 & cups per "eek8 Throughout the "eek, a !ariet# such as dark green - . cup, red or orange -& cups., beans and peas - cup. and starch# - cup. !egetables must be pro!ided to the student throughout the "eek8 .. Descri&e the 1= year plan for sodiu% reduction. The 10 #ear plan to reduce sodium began on 2012 and "ill end on 20228 The plan onl# applies to the 6ational /chool Lunch ,rogram and the amount reduce !aries bet"een grade le!els in three different increments effecti!e on Jul# 1st 201%, 201? and 20228 B to 5th grade "ill be reduced in 225 mg increments on8 'rades 3th to 0th and 2th to 12 "ill be reduced in 325 mg and 3%0 increments respecti!el#8
Grade Current Sodium Levels K to th !"3## mg sodium $th to %th !"&0 mg sodium 'th to !&th !" %% mg sodium 5ar"et 1: >uly 1# 1=17 4 1,230 mg 4 1,330 mg 4 1,%20 mg 5ar"et 1: >uly 1# 1=1< 4 235 mg 4 1,035 mg 4 1,000 mg 5ar"et 4: >uly 1 1=11 4 3%0 mg 4 ?10 mg 4 ?%0 mg

6. 2ist the components and serving sizes for the USDA School ?rea-fast %eal pattern. 5he co%ponents of the USDA School ?rea-fast !ro"ra% are:
Food Group Daily Re3uire%ent K( th grade ? ounces 0 5 cups 0 5 ser!ings 350 1 500 410 4 %30 9ee-ly Re3uire%ents ?y Grade $(%th grade '(!&th grade 0 ounces 2 ounces 0 5 cups 0 5 ser!ings %00 ( 500 410 4 %?0 0 5 cups 0 5 ser!ings %50 ( 300 410 4 500

Grains 1 ounce B112 eat, eat 0 Alternative Fruit 1 cup B112 +e"eta&les 0 il1 ser!ing -0 fl8 o7. Calories Saturated fat# @ of total calories Sodiu% :%";

1=. 5he USDA appropriated donated co%%odity foods at the rate of $ .11 cents per %eal for the current school year. 118 Chat is the current federal reim)ursement rate for the follo"ingD

<ree 6ational /chool Lunch ,rogram /chool +reakfast ,rogram Fspeciall# 6eed# +reakfast ,rogram E2823 E1850 E

)educed1,rice E2853 E1820 E E820 E820 E

,aid

11. 9hat types of fluid milk product choices are %andated for service under the National School 2unch !ro"ra%* The t#pes of fluid milk products are 15 unfla!ored, fla!ored milk must be non1fat and non1dair# milk products must meet the follo"ing: Nutrient Calciu% +ita%in A a"nesiu% !otassiu% ,er 0 fl8 ounce 2?0 mg 500 G9 2% mg 3%2 mg Nutrient !rotein +ita%in D !hosphorus +ita%in ? 11 ,er 0 fl8 ounce 0g 100 G9 222 mg 181 mcg

14. 9hen plannin" %enus for school %eal pro"ra%s# $hat are so%e :1(4; i%portant considerations* The first most important thing is ensure the menu is compliant "ith the 9/D: reimbursable lunch program8 /econdl#, the studentHs acceptabilit# and meal !ariet# should be considered as "ell8 The focus of the 6ational /chool Lunch ,rogram is to feed and ser!e the children8 Gf the students do not like the food, the program is not effecti!el# being used8 Lastl#, ease of preparation for the food ser!ices should be considered8 =eal preparation, in!entor# deli!er# and food ser!ices staff labor must be strageticall# planned to ensure the menu item !iable8 17. 9hat are examples of %enu ite%s considered to &e meat alternate that %ay &e served on the school lunch pattern* F@amples of meat alternati!es are beans -lima, black, kidne#., cheese, and 'reek #ogurt "as recentl# introduced8 1). 9hen plannin" %eals $ith eye appeal# the planner uses so%e &asic principles in o&tainin" "ood desi"n. Na%e at least four: F#e appeal of food must be colorful, shape, te@tures and temperatures of the foods ser!ed in the meals8 138 :fter !ie"ing the items for sale a la carte at the ;unior high school, "hat recommendation "ould #ou make to impro!e the nutritional integrit# of items offeredD

1?8 Io" has Jalifornia state la"s affected a la carte food sales on school campusesD