1 / 21

Woodstown Pilesgrove Regional School District

Woodstown Pilesgrove Regional School District . Food Service Department. Welcome Parents & Staff. Karla S. Holt. Child Nutrition Consultant. Changes !!. Topics to be covered: Changes to the National School Lunch Program New district meal accountability system - PCS. Menu Changes. Why?

laddie
Télécharger la présentation

Woodstown Pilesgrove Regional School District

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Woodstown Pilesgrove Regional School District

  2. Food Service Department WelcomeParents & Staff

  3. Karla S. Holt Child Nutrition Consultant

  4. Changes !! • Topics to be covered: • Changes to the National School Lunch Program • New district meal accountability system - PCS

  5. Menu Changes • Why? • Healthy Hunger-Free Kids Act of 2010 • Requires Changes in Menu Requirements • Lunch Menu Changes starting July 1, 2012

  6. Lunch Menu • Student Menus are based on 5 Menu Components. • (No Change from previous regulations.) • 1. Fruits • 2. Vegetables • 3. Grains (Breads and Grains) • 4. Proteins (Meat or Meat Alternates) • 5. Dairy (Non-Fat or Low Fat Milk)

  7. Changes in Requirements • Menu requirements and serving sizes are based on 3 specific age groups: • Grades K – 5 • Grades 6 – 8 • Grades 9 – 12 • Calorie Requirements are based on Age Group • Students MUST select a Fruit or Vegetable!

  8. Changes in Requirements • Fruits – Increase serving size. • Vegetables – Increase serving size. • 5 Vegetable Sub Groups – Must offer a serving from each sub-group during the week. • Grains – Minimum & Maximum by age group. 50% of Grains offered must be Whole Grain Rich. • Protein – Minimum & Maximum by age group. • Dairy – Only non-fat flavored/unflavored or 1% unflavored milk to be offered.

  9. Menus • District Menus will be based on a 5 week cycle. • High School and Grades 6 - 8 will have 5 Entrée Choices each day: • Main Entrée, Hot Sandwich, Cold Sandwich, Salad Entrée & PBJ Entrée. • Grades K – 5 will have a Main Entrée, Alternate Entrée (Salad or Sandwich Entrée) and PBJ Entrée. • The 3 menus will be similar each day. Serving size will differ.

  10. Menus • We will now look at 2 menus for this district. • The first example will show how each Entrée (Meat or Meat Alternate and Grain) will accompany each other then the Vegetable and Fruit choices each day. • The second example is how you will see it on the Web site. • As we go through the presentation you will see how the new accountability system ties into the menu.

  11. Menus • Special Holiday Menus will still be offered. • With change comes a learning curve for both students and Food Service Staff. • Menu adjustments will take place all year. • Changes will be based on student likes and dislikes and new vendor offerings. • Student surveys and involvement will be important in making these changes.

  12. Reimbursable Meal – Your Best Value • The National School Lunch Program reimburses the District for every Free, Reduced Price or Paid meal that it serves. • That is why we ask students to take the required components of the NSLP. • A reimbursable meal consists of 3 out of 5 of the menu components offered. • Students must select a Fruit or Vegetable component. (New Rule!)

  13. Reimbursable Meal – Your Best Value • If Students choose not to take the required components, the district will not receive reimbursement for that meal. • Students will then be charged for Al-a-Carte portions. • Your best value is a reimbursable meal. • Let’s all help our children learn to make healthy choices and to fill “My Plate” with foods from all the food groups!

  14. Meal Accountability System New meal accountability system – PCS Will include functions for Food Service Staff, Cashiers, Parents, and Administration

  15. Meal Accountability System • Calculates Free and Reduced Price Meal Applications. • Sends Free or Reduced Price information to Cash Register. • Documents student meals for reimbursement. • Nurse will provide food allergy warnings for students. • Cashier will see allergy warning and check food items.

  16. Meal Accountability System • Parents can limit student spending on Al-a-Carte items or not allow it at all. • Parents can pay on-line, or by phone through Pay PAMS. • Parents can check student account and student menu choices on-line through Pay PAMS. • Checks and cash will still be accepted at register. • Pre-payment helps lines move faster!!!!

  17. Meal Accountability System • Food Service Staff will have accurate counts on all menu items served. • This will help us to forecast number of servings to prepare. • Documents each student’s purchases and money transactions daily. • Students will scan ID card or enter ID number for all purchases. • Student ID picture will be entered into the system for accountability.

  18. Meal Accountability • How the new accountability system determines a complete meal: • Menu items are set up in the system as components. • Cashier selects menu item on cash terminal. • If student has selected the proper components, he/she is charged for the reimbursable meal. • Students must use ID number for every purchase. • Accountability – It works for Everyone!

More Related