conejo valley unified school district child nutrition ... · conejo valley unified school district...
TRANSCRIPT
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Conejo Valley Unified School District
Child Nutrition Services Department
Challenges, Opportunities
and Moving Forward!
Sandy Curwood, RDN, MSDirector, Child Nutrition Services
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School Food• School is an ideal setting to promote
health because of the amount of time
that children spend at school each day.
• School meals support nutrition by
offering healthy meals served by caring
staff with education reinforcement
environment (marketing materials) and
modeling healthy behavior.
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Child Nutrition Services:
Establishment and Oversight
• The National School Lunch, Breakfast
and Afterschool Snack Program
• USDA
• CDE
•VC Environmental Health
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CVUSD CNS Challenges:
• Budget : 2013 started with 400,000 of debt from
previous year ( and about the same amount for past
several years)
• Lack of implementation of WP and HHKKA 2010
• Limited facilities at several school sites
• Lack of employee training and
staff development
• CDE Surprise audit during summer 2013
• Upcoming AR audit in Spring 2014
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BEFORE:
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CURRENT:
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Applied for 30 Salad bars – commitment for 4 to date
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What’s in the works!
• CDE audit follow up with all school sites
• Wellness Policy committee to adopt policies
• Have received $8400 from Alameda COE
for recipe development
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Healthy Food Promotion – October Pears
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Central Kitchen- Mo’ Beans!
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Conejo ES Bring a Parent to Lunch Day
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Catered DLT meeting and
D.O. Halloween Holiday luncheon
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LOOKING FORWARD
• Farm-to-School – Local Procurement, HOTM, link to School Gardens
• Scratch and Speed-Scratch Cooking for Secondary Schools and Central Kitchen
• Focus on Healthy and Fresh
• Decrease packaging and pre-wrapped
• Staff Development for CNS Staff
• Equipment Assessment
• Implementation of Healthy Hunger Free Kids Act
• Successful CDE Review!
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Menu Planning
• Menu planning begins with what we want to
accomplish:
• Healthy meals students will enjoy
• Comply with the NSLP guidelines
• Meet budget parameters
• Staff training and development
• Facilities and Equipment
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Salad bar to enhance vegetable subgroup
offerings• Salad bars can offer vegetable subgroups
• Fruit
• Seasonal crops
• Marketing opportunity with signage
• Educational materials
• Align with the other meal components
• Harvest of the month recipes
• Specialty salad
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My Plate: My Tray
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Recipe Development
• Regional, Fresh, Seasonal ingredients
• Kid tested recipes
• USDA Foods (commodity)- stretch food dollars
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Seasonal and Cultural Recipes
• Take base recipe and add cultural components
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Plant Part Salad- Connects to the Classroom
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Benefits of Using Local Produce
• Sustainability- Seasonality
• Increased varieties of crops
• Keeping food dollars in our local economy
• Less transportation reduces fuel (carbon
footprint)
• Less packaging
• Preserves open space
• Connects you with your community
• Good marketing tool
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Benefits of Scratch Cooking
• Health:
�Control Content of Sugar, Salt, and
Sodium.
• Known Ingredients
• Better Taste
• Environmental Benefits:
�Less Packaging
�Use Local Produce
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The Opportunity: Our Work
• Making School Lunch the “Meal of Choice”• Providing access to Healthy Foods• Providing learning opportunities for students to make healthy
choices.• Giving children hands-on experiences with fresh fruits and
vegetables.• Teaching children the agricultural foundation of their food.• Building a relationship between the school community and
local agriculture.• Supporting parents as they promote healthy choices with
their children.• Promoting buying in-season and local sustainably grown
produce.
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Conclusion
• Promoting “healthy eating is entirely
consistent with the fundamental
mission of schools: educating young
people to become healthy, productive
citizens who can make meaningful
contributions to society.”
Weschsler, H., McKenna, M., Lee, S., & Dietz, W. (2004, December). Role of schools in preventing childhood
obesity. Retrieved from http://www.cdc.gov/HealthyYouth/physicalactivity/pdf/roleofschools_obesity.pdf