NUTRITION Regulatory Compromise Reached for School Meals Just a few days before this issue of School Nutrition went to press, the Senate Agriculture Committee announced it would reveal and markup its Child Nutrition Reauthorization bill on Wednesday, January 20. The bill is expected to include an agreement to improve nutrition standards for school meals while easing some of the regulatory mandates that have led to operational challenges in many school districts across the country. The agreement was reached after a months-long, collaborative effort among SNA and its allies in the U.S. Department of Agriculture (USDA), the White House and the Senate Agriculture Committee. “SNA was pleased to work alongside USDA in crafting practical solutions to help school nutrition professionals in their ongoing efforts to improve school meal programs for students,” says SNA President Jean Ronnei, SNS. “In the absence of increased funding, this agreement eases operational challenges and provides school meal programs critical flexibility to help them plan healthy school meals that appeal to students.” In brief, the agreement includes the following compromises: Whole Grains: Under current regulations, all grains offered with school meals must be whole-grain rich, right down to the croutons on the fresh salad bar. This agreement requires 80% of the grains offered with school meals be whole-grain rich, allowing schools to offer occasional servings of enriched grains. The change provides flexibility for schools struggling with product availability and allows schools to make special exceptions to appeal to diverse student tastes and regional preferences for items like white tortillas or biscuits that don’t meet current standards. Sodium: Schools have made great strides in reducing sodium to meet Target 1 sodium levels. Under the agreement, schools gain two additional years to meet Target 2 limits, which will now take effect on July 1, 2019. Beginning that same year, a study will be conducted to determine whether scientific research supports the final sodium limits (effective July 1, 2022) and whether food companies are capable of preparing foods that meet those limits. A La Carte: A working group will be established to examine the impact of Smart Snacks in School regulations and recommend to USDA a list of allowable nutrient-dense food exemptions for a la carte sale. Fruit and Vegetable Mandates: Although salad bars and sharing tables help reduce food waste by allowing students to select the fruits and vegetables they prefer and share foods they don’t care to eat, some local food safety inspectors have discouraged schools from using such options. Under the agreement, the U.S. Centers for Disease Control and Prevention and USDA will establish new guidance, designed for local governments, confirming the safety of and encouraging the use of salad bars and sharing tables. SNA will continue to advocate for increased funding for school meals. In particular, the Association seeks an increase in the federal reimbursement rate for school meals to help schools offset the higher costs of meeting new nutrition standards at lunch and breakfast. “SNA members greatly appreciate the leadership of Chairman Pat Roberts, Ranking Member Debbie Stabenow and Senator John Hoeven for their efforts to address some of the unintended challenges resulting from school nutrition regulations,” notes Ronnei. Visit SchoolNutrition.org regularly for updates on legislative and regulatory actions that affect school meal operations. ENTERTAINMENT Quiz Yourself: Oscar® Trivia A die-hard Academy Award buff likely knows the answers to common Oscars® trivia, such as why the statuette is nicknamed as such (allegedly, former Academy of Motion Pictures Executive Director Margaret Herrick thought the statue resembled her Uncle Oscar) and the most decorated entertainer (Walt Disney, with 32 wins). This year, the 88th Academy Awards will air on February 28 on ABC. To celebrate, can you answer tougher questions? 1) Which is the only movie to have won every award it was nominated for? (Hint: It was named Best Picture in 2004.) 2) What is the only silent film to win Best Picture? (Hint: “The Artist,” the 2011 Best Picture, was not entirely silent.) 3) Other than “The Lord of the Rings: Return of the King,” what is the only sequel to have won Best Picture? 4) What performer was nominated for both Best Actor and Best Supporting Actor for the same performance, a feat no longer possible under current Academy rules? 5) The Academy Awards have been held at Los Angeles’ Dolby Theatre since 2002; where was the first award ceremony held? 6) What celebrated Steven Spielberg film was completely shut out from any Oscar awards, despite 11 nominations? 7) Which Hollywood family has been nominated for the most Academy Awards? (Hint: There are six family members earning a total of 88 nominations.) 8) Who was the first person named Oscar to win an Oscar? Answers “The Lord of the Rings: The Return of the King.” 2. “Wings,” in 1928. 3. “The Godfather, Part II,” in 1975. 4. Barry Fitzgerald for “Going My Way” in 1944. 5. The Hollywood Roosevelt Hotel. 6. “the Color Purple.” 7. Celebrated composers, The Newmans (Alfred, Emil, Lionel, Randy, David and Thomas). 8. Oscar Hammerstein II for the song, “The Last Time I Saw Paris,” in 1941’s “Lady FOOD PROFILE The Little Cabbage That Could Looking for ways to expand your consumption of leafy greens? Try bok choy (also known as Chinese cabbage), a small leafy green vegetable commonly found in Asian cuisine that has made its way onto dinner tables across America. Fun Facts. The name “bok choy” originated from the Chinese word for “soup spoon” due to the shape of its leaves. This powerhouse of a vegetable belongs to the cruciferous family; its many siblings include broccoli, kale, cauliflower, Brussels sprouts and standard green cabbage. Nutritional Profile. One cup of raw bok choy contains just 9 calories, but also 62% of the recommended daily consumption of vitamin A and 52% of your daily serving of vitamin C. Consumption of cruciferous vegetables such as bok choy could provide you with anti-cancer properties, according to research. How to Eat. Bok choy can be eaten raw, steamed, broiled, grilled or shredded, and it makes delicious coleslaw! Add it to a stir-fry or Asian-inspired soup, such as Chinese Chicken Noodle. For a quick side dish, try Stir-Fried Bok Choy with Ginger and Garlic—heat 2 Tbsps. olive oil in a skillet, then add 2 cloves of minced garlic and 1 Tbsp. minced fresh ginger. Add 8 cups bok choy and 2 Tbsps. soy sauce. Stir-fry for three to five minutes, or until the leaves are wilted and stalks tender. To Learn More. Visit www.webmd.com/food-recipes/bok-choy-10-healthy-facts. For recipes and ways to cook bok choy, navigate to www.thekitchn.com/how-do-you-bok-choy-10-ways-to-love-this-asian-green-ingredient-spotlight-189203. Make a pledge to give bok choy a try in 2016. HEALTH Type 1 Diabetes Diagnoses Booming It’s a phenomenon that’s puzzling health experts across the United States—diagnoses of type 1 diabetes in kids has skyrocketed nearly 60% since 2002. And no one can explain why. Type 1 diabetes—typically diagnosed in childhood, earning it the nickname “juvenile diabetes”—differs from the more-common type 2 diabetes in that it has nothing to do with weight. Rather, it is an autoimmune disease in which an individual’s immune system attacks cells that produce insulin, which is the hormone that regulates blood sugar, and they have to replace that insulin through frequent injections. It’s not just the U.S. population that’s seeing this anomaly of increasing diagnoses. Dr. Steven Griffen of JDRF, a diabetes research nonprofit, told The New York Times that rates of type 1 diabetes are increasing globally without an identifiable cause. Some researchers theorize that it could be a lack of diversity in the gut-based “microbiome,” the bacteria that inhabits the digestive system. There is a silver lining in recent reports: the number of children diagnosed with type 2 diabetes has decreased slightly over the past several years. To learn more about type 1 diabetes, visit www.jdrf.org. NUTRITION 2015 Dietary Guidelines Released Although the U.S. Departments of Agriculture and Health and Human Services (USDA/HHS) didn’t quite make their year-end deadline, the final 2015-20 Dietary Guidelines for Americans were released in early January. These guidelines, studied and revised every five years, act as the government’s official position on how Americans should eat to stay healthy. They also inform all government communications about nutrition. While the 2015 edition isn’t a huge leap from the 2010 Dietary Guidelines , there is a focus on meal patterns and total diet. Americans are advised to significantly cut back on one prevalent nutrient: sugar. On average, Americans consume up to 22 teaspoons per sugar a day, but now, according to the DGA , they should limit it to just 10% of daily calories—in a 2,000-calorie diet, that’s just 12 teaspoons. The Dietary Guidelines advisory panel, which made recommendations to USDA and HHS, last year advised that Americans cut back on red and processed meats; however, the final document does not include specific recommendations to reduce consumption of these foods. It does, though, suggest we eat only 26 ounces a week of poultry, red meat or pork and shift to consuming more nuts, seeds, legumes and seafood. An additional major change to the DGA from the 2010 edition actually loosens restrictions on cholesterol, dropping the longstanding guidance to limit cholesterol from foods to 30 mg a day. Other recommendations, including the maximum amount of sodium to consume daily (2,300 mg), are unchanged. The Dietary Guidelines for Americans are important to school nutrition professionals, because it influences the regulations for the National School Lunch Program, as well as other federal nutrition policies. However, the day after the Guidelines were released, a USDA official noted that the administration does not plan any new nutrition changes to school meals. To read the DGA in full, visit http://health.gov/dietaryguidelines/2015. HOLIDAYS Take a Leap As you very well know, the calendar notes 365 days in a year. What you might not know is that the Earth actually rotates around the sun in a bit less than 365 ¼ days. In order to sync our calendar year with the solar calendar year, we add one full day every four years—February 29, Leap Day! This isn’t a recent invention—Julius Caesar first decreed an extra day in 46 B.C., but Pope Gregory XIII in 1582 officially created Leap Day. (He also dropped 10 days from the month of October during the creation of the Gregorian calendar, which we use today.) Although leap years normally coincide with presidential election years in the United States, the true test of whether February 29 shows up on the calendar is slightly more complicated: The year must be divisible by four, but not evenly divisible by 100—unless it’s also divisible by 400. NutriNET TIME’s Timelapse http://world.time.com/timelapse How have the views of global landmarks changed over the past three decades? Time-lapsed satellite imagery showcases the impressive—or, sometimes, very sad—changes in the Amazon Rainforest, Las Vegas, Dubai and more. Food Wishes www.youtube.com/foodwishes Join Chef John and Allrecipes.com for more than 800 video recipes that offer visuals (so you know just what the perfect cinnamon roll should look like!), tips and a dose of humor. National Pasta Association www.ilovepasta.com Kids love pasta, and it’s economical to boot. Learn more about the pasta industry and find new recipes to adapt for your school meal program. Calendar 16 Feb16 FEB. 15-18 53rd Annual LDA International Conference, Learning Disabilities Association of America Orlando, Fla.; www.ldaamerica.org FEB. 18-20 2016 Executive Leadership Forum, Association of School Business Officials International Las Vegas; www.asbointl.org FEB. 20-23 2016 AFFI-CON, American Frozen Food Institute San Diego, Calif.; http://afficon.affi.org Mar16 MAR. 6-9 36th Annual Conference & Tabletop Display, Refrigerated Foods Association St. Petersburg, Fla.; www.refrigeratedfoods.org MAR. 22-24 Summit on Improvement in Education, Carnegie Foundation for the Advancement of Teaching San Francisco; www.carnegiefoundation.org MARCH 31-APR. 1 Green Schools Conference & Expo Pittsburgh, Pa.; http://greenschoolsconference.org Apr16 APR. 4-6 NFRA Executive Conference, National Frozen-Refrigerated Foods Association Tempe, Ariz.; www.nfraweb.org APR. 6-7 National Food Policy Conference, Consumer Federation of America Washington, D.C.; www.consumerfed.org APR. 8-12 2016 Annual Meeting, American Educational Research Association Washington, D.C.; www.aera.net APR. 16-20 Conference for Food Protection Boise, Idaho; www.foodprotect.org APR. 24-28 2016 International Education Conference, The Clute Institute Washington, D.C.; www.cluteinstitute.com DateBOOK February Library Lovers’ Month National Black History Month National Cherry Month Sweet Potato Month Super Bowl 50 (Feb. 7) Chinese New Year Begins–Year of the Monkey (Feb. 8) Mardi Gras (Feb. 9) Valentine’s Day (Feb. 14) 58th Annual Grammy Awards (Feb. 15) Presidents’ Day (Feb. 15) 88th Academy Awards (Feb. 28) Leap Day (Feb. 29) March Irish-American Heritage Month Music in Our Schools Month National Nutrition Month National School Breakfast Week (Mar. 7-11) National Poison Prevention Awareness Week (Mar. 20-26) Egg Salad Week (Mar. 28-Apr. 3) Dr. Seuss’ Birthday (Mar. 2) National Grammar Day (Mar. 4) International School Meals Day (Mar. 5) Registered Dietitian Day (Mar. 9) Daylight Savings Time Begins (Mar. 13) St. Patrick’s Day (Mar. 17) Spring Begins (Mar. 19) Good Friday (Mar. 25) Easter (Mar. 27) April Alcohol Awareness Month National Autism Awareness Month National Child Abuse Prevention Month National Pecan Month National Volunteer Appreciation Month School Library Month Soyfoods Month Stress Awareness Month National Park Week (Apr. 23-30) April Fool’s Day (Apr. 1) National Peanut Butter and Jelly Day (Apr. 2) Metric System Anniversary (Apr. 7) World Health Day (Apr. 7) Thomas Jefferson’s Birthday (Apr. 13) Enter to WIN Way to Go in Idaho Idaho Department of Education Director of Child Nutrition Colleen Asumendi Fillmore, PhD, RD, SNS, was recently named a 2016 Woman of the Year by the Idaho Business Review. More than 200 women from the state were nominated, and 50 were chosen to receive this annual honor, selected by a panel of judges. The Women of the Year program was developed to recognize the personal and professional accomplishments and contributions women make to the state in a number of areas, including leadership, volunteerism, business and mentoring. Fillmore’s recent child nutrition-related accomplishments include earning a Team Nutrition Grant from USDA, as well as a USDA Direct Certification grant. In addition to her work at the Idaho DOE, Fillmore volunteers at nonprofits such as Feed the Gap, Nourishing Idaho Children and Action for Healthy Kids. Carton Creations Enter the second National Carton 2 Garden contest, presented by Evergreen Packaging and KidsGardening.org. Fourteen schools with the most innovative garden creations using repurposed empty milk and juice cartons will win award packages, including one grand prize valued at $5,000. Contest participants must submit an online entry form and up to 10 photos to be considered for a prize. To be eligible, participants also must produce and post a video of their project and submit a link for judging. Each student that appears in the photos or video must have an accompanying signed parental release form submitted with the entry. Materials are due April 13. For more information and an entry kit, visit www.carton2garden.com. Ben’s Badge of Honor UNCLE BEN’S® has announced the winners of its fourth annual Ben’s Beginners™ Cooking Contest, which tasked students with creating a video of themselves and their parents cooking a rice-based dish and discussing the experience of cooking together as a family. The winners are Atticus Adducci of Denver, Colo. (Bryant Webster Dual Language ECE-8), Jackson Fulmer of Williamsport, Pa. (Mountain View Christian School), Piper King of Charleston, W. Va. (Edgewood Elementary School), Jasmy Mavilla of Lawrence, Kan. (Raintree Montessori School), and Adley Sykora of West, Texas (West Elementary School). The five grand prize winners were each rewarded with a $30,000 school cafeteria makeover, a $15,000 cash prize for their family and a hometown celebration. For more information and to see the students’ videos, visit www.unclebens.com. Instant Success Create the next flavor of Quaker Instant Oatmeal in the “Bring Your Best Bowl” contest. Submit your original recipe that starts with a base of Quaker Oats and either milk or water, and add between two and five more ingredients. In 400 characters or less, detail the inspiration for the flavor. Each week through March 8, Quaker will award a prize of $250. The top three flavors, as determined by judges, will be produced for a limited time beginning October 24, and the public will vote on its favorite flavor. Two finalists will receive $5,000 each, and the grand-prize winner will win $250,000. Visit www.bringyourbestbowl.com.
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