Number 22
A Publication of Food and Nutrition Management, Florida Department of Education
Spring 2004
Florida Communities Unite
in Fight Against Obesity
T
hroughout the state, the ground swell is growing in the
fight against obesity. Governor Jeb Bush, school boards,
superintendents, parent groups, concerned citizens, and
school food service administrators have united in developing rec
ommendations and forming coalitions that will bring the resources
of entire communities together. While school food service contin
ues to research and implement improvements in menus and
cafeteria marketing, these efforts alone will not stem the tide. It
takes a community.
State Level
In Fall 2003, Governor Jeb
Bush formed the Governor’s Task
Force on the Obesity Epidemic to
make recommendations regarding
the problem of overweight and
obesity in Florida. The final re
port of the task force specifies
suggested responsibilities for
S
chool advisory councils
at Gulf High School in
New Port Richey and at
Pasco High School in Dade
City rejected the offer of all-
day soda machines on their
campuses.
schools, families, communities,
?
healthcare providers, public health entities, and the worksite. The
?
report can be viewed in its entirety at http://www.doh.state.fl.us/
?
Family/GTFOE/index.html.
?
Food service departments throughout the state are heighten
ing efforts to find creative ways to lower fat in menus, increase
the number of healthy op
tions, and, at the same time,
market to students in order to
increase participation. In ad
dition, Palm Beach, Brevard,
Lake, Escambia, Alachua, and
Marion Counties are taking
steps to closely regulate, and
in some cases prohibit, the
sale of unhealthy food and
beverages.
Features
Communities Unite in Fight
Against Obesity Page 1
Managing Cafeteria
Behavior
Page 4
Program Updates
Page 6
Summer Program Page 6
Resource Center Page 8
Healthy Meals Team
Department of Agriculture Page 7
What’s New in the
Districts are formulating
action plans to combat the
effects of poor nutrition and
lack of physical activity.
School communities and
families are being organized into action groups at the grass-roots
level.
Nassau County
The Health Department is distributing kits that include pe
dometers, information on
Take 5
, and other health concerns.
These kits will be distributed to neighborhood groups, work
places, churches, and other places that will target a large per
centage of the community.
Health fairs will offer free blood pressure and cholesterol
screening.
Karen Bush, a health education specialist, tracks the Body
Mass Index (BMI) of third graders and increases health and
nutrition awareness.
Brevard
Through a pilot project, the district is collaborating with Gen
eral Mills to remove or drastically reduce the fat content of á
la carte baked goods.
Nutrition Advisory Councils allow input and recommenda
tions from students, parents, and administrators.
Highlands
The Childhood Wellness Task Force measured the BMI of
students in selected grade levels. Students and parents were
provided interventions and training programs.
The local health department, school nurses, the Cardiac Care
Program, and a pediatrician work with food service in an ad
visory capacity.
Suwannee
The Superintendent formed a committee composed of school
nurses, PE teachers, food service managers, school and district
administrators, the Cooperative Extension (IFAS - University of
FL) director, the director of the local recreation department, and a
health department representative. The committee, working
through subgroups on health, teacher, community, physical edu
cation, and food service, will be offering ideas and suggestions
for activities, interventions, and education opportunities.
Clay
The Superintendent instituted a physical education curricu
lum for K-8 intended to help students develop individual
life-long physical fitness programs.
—continued on page 3
Florida Spotlight
1
From the Desk of Diane Santoro
Who’s Who at FNM
Welcome to FNM
Food & Nutrition Management
Florida Department of Education
(850)245-9289
Fax (850)245-9290
Help Desk: 1-800-504-6609
Dorma Seago, Editor
Dorma.Seago@fldoe.org
Submissions subject to editing
Deadline for next issue
May 15, 2004
Program Administration
Paul Denson
Debra Stecklein
Lis Doren, Office Manager
Rosena Francois, Senior Clerk
Secretary
Program Services/
Reviews
Cathy Reed, Program Director
Dana Gardner
Food & Nutrition Resource Center
Dorma Seago, Supervisor
Melissa Brannon
Britton Doner
Martha Brown, Supervisor
Jo Carrion
Jamie Mowry
Richard Parks
Program Reviews
Brenda Dekle, Supervisor
Debbie Cassidy
Stan Dantzler
Jennifer Johnson
Program Operations
Nick Baldwin
Michelle Armstrong
Reggie McNeal
Rosa Thomas
Dave Whetstone
NSLP/NSBP
Supervisor
Darlene Fowinkle
Suzanne Pridgeon
Barbara Frazier
SFSP
Michelle Morris, Supervisor
A
long with the dramatic growth of new schools throughout the
state, the number of key individuals who will soon be retiring is
problems involved in filling the shoes of these capable individuals. In
addition, the focus group expressed concern that any training offered
to newly hired directors and managers would be standardized and ac
cessible. I have been thinking how we, as a department, could be of
assistance in this process, and have formulated some ideas that might
be pursued as possibilities. One is to create a “mini institute” for po
tential directors and managers.
states. Third, adapt or create our own virtual classroom in conjunction with our institutions of higher
learning.
Using technology to prepare teachers and professionals entering the health education field was
described to the audience at the recent School Health and Higher Education Symposium, sponsored
If technology can be used in
the health education arena, why not in school food service? Instruction in a virtual classroom offers
many advantages:
Participants do not have the expense of travel.
Courses can be delivered again and again at times convenient to participants and instructors.
The entire capability of the Internet is available to enhance and broaden instruction.
Training is cost effective for everyone.
These communities of learners would be able to share their experiences and mentor others
through the use of chat rooms as part of their assignments.
As we have discovered in our past experiments, one of the key problems with virtual classrooms
is the lack of sufficient interactivity and collaboration with students to effectively engage them
online. Courses need to be designed so that there is an exchange between instructor and student,
plentiful online discussions, and meaningful activities that relate to their experiences.
Our plans are in the infancy stage, but the possibilities are as great as our desire to find solutions
to our future staffing and training needs.
—Diane Santoro
J
amie Mowry has
joined our Healthy
graduated from Florida
State University with a
BA in dietetics and came
to us from the Nutrition
Service Department of
Leon County Schools.
Jamie likes to read, paint/
friends. “I hope I can be a great resource for
people throughout the state,” said Jamie.
N
ic Brown is the
administrative secre
tary for Program Services.
Nick graduated from
Florida State University
with a degree in econom
ics. He enjoys computers
and playing with his
wed, and his wife is
studying for her Ph.D. in microbiology at FSU.
325 West Gaines Street, Suite 1032
Tallahassee, FL 32399-0400
http://www.fldoe.org
for space and clarity.
Diane Santoro, Administrator
Irene Wimbush
Shelia Thomas, Admin.
Nic Brown, Admin. Secretary
Healthy Meals Team
Valerie Bius
Viva Henry
Hal Wilson, Program Director
Pam Pratt, Admin. Secretary
Tom Hollern
Robin Miles-Tennille,
Cherry Parks, Admin. Secretary
Tammy Bouthillier
Angela Voyles
Jackie West
Marjorie Williams
an important issue facing us today.
At our first focus group meeting this past January, we discussed the
Secondly, let’s investigate virtual classes already provided in other
by the Department of Education’s Coordinated School Health office.
Instruction is standardized and taught by an instructor.
Training is available to every interested individual who has access to a computer.
School Meals Team. She
draw, exercise, and spend time with family and
puppy. Nick is a newly
Florida Spotlight
2
?
Communities Unite—continued from page 1
School nurses, health department officials, and curriculum
specialists are working together to find ways to assist stu
dents in making healthy food choices and being involved in
physical activities. This same group sponsors monthly nutri
tion and exercise challenges wherein students will be
competing to win a bicycle.
Parents, teachers, school personnel, administrators, commu
nity nutrition professionals, and others were invited to a
Nutrition Forum where Food Service shared current initia
tives in providing healthy meals at the various grade levels.
Leon
The Superintendent kicked off the district’s efforts in a Town
Hall Meeting on Obesity. Educators, nutrition professionals, stu
dents, state and local legislators, and interested citizens discussed
strategies for increasing physical activity and healthy eating. Em
phasis was on shared responsibility. “Those 7-year-old kids do
not drive themselves to the fast food restaurant,” said one nutri
tion professional. “It will take all of us working together,” said
Superintendent Bill Montford.
Palm Beach
Along with members from the Palm Beach County Health De
partment, Children’s Services Council, Health Care District,
and school district administrators, the School Health Program
presented a workshop on nutrition and physical education to
the school board. An ad hoc committee was formed to con
tinue addressing these important issues.
Body Mass Index (BMI) wheels are used in community pre
sentations, PTA or PTO meetings, classroom presentations,
and student council meetings.
Food Service works with the School Health Advisory Com
mittee and the Nutrition and Fitness Subcommittee. A
seminar on obesity was delivered to all health and physical
education teachers.
A local pediatric endocrinologist assists Food Service in
helping children with problems such as obesity and diabetes.
Food Service collaborates with the Palm Beach County
Health Department and the Children’s Medical Services to
ensure that families of overweight kids receive Medical Nu
trition Therapy.
Food Service partners with different local community
?
agencies in producing health fairs.
?
Escambia
The School Board of Escambia County created a Task Force to
Study Childhood Obesity Issues and assembled educators, physi
cians, nurses, nutritionists, parents, and community and business
leaders to develop recommendations. The task force influenced
actions regarding a wellness council, goals, and teams; eating
schedules; physical activity; and many other issues. For a com
plete report, please contact Food Service Director Jim Bentley.
Pacso County
Food Service staff is meeting with representatives from
physical education and health, WIC, and the Governor’s
Task Force to discuss obesity issues.
The Food Service home page will provide nutrition materials
for educators, community groups, parents, and students.
Lee County
Chaired by a local pediatrician, the School Health Advisory
Group works to influence the local school board in matters regard
ing obesity, physical education in schools, food sold in schools
(including vending options), as well as other health issues.
Alachua County
The Superintendent has developed a liaison with the Univer
sity of Florida Division of Pediatric Endocrinology to share ideas
and endorse initiatives to change children’s eating habits.
Students are joining the debate, too. School advisory councils
at Gulf High School in New Port Richey and at Pasco High School
in Dade City rejected the offer of all-day soda machines on their
campuses.
Principal Pat Reedy to staff writer Rebecca Catalanello of the
St.
Led by local and state officials, campaigns involving the whole
community are swinging into action. School food service is only
one of the many players responsible for finding and implementing
solutions to the obesity epidemic.
One thing has become abundantly clear: neither the fault nor
resources and expertise to build a united front against a formi
S
chool food service direc
tors for Polk and Sarasota coun
highest national award. Marcia
Smith, Food Service Director for
Polk County schools, and Beverly
Girard, Director
of Food and
Nutrition Services for Sarasota County
schools, tied for the
Golden Star
.
standing fiscal leadership, building
topnotch food service teams, and profit
ing through innovation.
School Food Directors
Share National Award
Beverly Girard
Marcia Smith
—Dorma Seago
Editor
Student Advisory Councils
“Finances didn’t even come into play,” explained Pasco High
Petersburg Times
. “We’re here for more than just revenues.”
the solution lies with one group or entity. Public and private in
dustry, and every family, school, and organization must combine
dable and all too pervasive enemy.
ties will share their industry’s
Foodservice Director of the Year Award
The award is given by the American
School Food Service Association for out
Florida Spotlight
3
Positive ideas for positive solutions to
Cafeteria Behavior
Helping Kids Learn to Eat
Healthy
Is your cafeteria a place where you
would want your own child to eat?
Long lines, short lunch periods, dirty
tables, walls, and floors, and a crowded
and chaotic atmosphere detract from an
environment where a child can learn
healthy eating behaviors. Often, the
environment itself keeps a child from
even eating his lunch at all.
Management of the cafeteria is, of
course, the responsibility of the school
administration. So what can food ser
vice staff do? Offer positive
suggestions. Constantly remind school
administrators how important the caf
eteria environment is to the effective
delivery of cafeteria services. Be persis
tent and offer positive solutions.
Some of the easiest control methods
are also some of the most unpleasant,
shoes, would you have a pleasant din
ing experience if someone were
screaming at you over a microphone?
Or blowing a whistle? Or turning on
some loud device like a buzzer or horn?
These measures are more annoying and
irritating than the noise the children are
making. Equally unpleasant is the oppo
site: no one doing anything (or not
doing enough) and allowing chaos to
reign.
The
tion Program
is a one-year pilot study
conducted by the Psychological Ser
vices in Education group of Florida
four areas: school discipline, routines
and procedures, community
volunteerism, and parental involvement.
Managing cafeteria behavior was one
of the priorities. Their suggestions for
positive interventions are outlined in
—Dorma Seago
Editor
ineffective, and unfortunately, common
place. Putting yourself in the child’s
Truancy and Dropout Preven-
State University. The pilot addressed
the following story.
Managing Cafeteria Behavior
Results of pilot project conducted by Psychological Services in
Education, Florida State University, Truancy and Dropout
Prevention Program
Source: http://www.fsu.edu/~truancy/
program.html.
E
lementary students often behave in
a disruptive manner in the cafeteria.
Misbehavior is especially difficult
to manage in this environment because the
cafeteria aide must focus his or her atten
tion on not one but 100’s of students at a
time. However, we believe that students
can learn to act responsibly through a sys
tem of training and reinforcement. In
cooperation with school administrators,
our staff has monitored cafeteria behavior
at Sabal Palm Elementary and developed
reasonable interventions to deal with short and long-term problems.
We interviewed several local schools to find out how they structured student behav
ior in the cafeteria and on the school bus. Based on what we learned, we came up with a
list of “essentials” for managing students in these often unstructured environments.
Procedures & Routines
Specific procedures and routines were instituted, and the school was serious about
enforcing them consistently.
Entering the Cafeteria
?
Each class was assigned a specific time to go to the cafeteria for lunch (e.g.
11:00, 11:04, 11:08). This eliminates long lines and substantially reduces disrup
tive behaviors.
?
A standard enter and exit traffic pattern was followed.
?
Students bringing their own lunch went directly to their assigned tables.
?
All students were assigned seats.
?
A cup was placed on the table for the first 5 minutes, indicating no talking. This
ensures that lunch is eaten.
Also, since at any one time 2-3
classes will not be talking,
overall noise level is reduced.
Aides keep time so that cups
are removed after 5 minutes.
?
5 minute timers were also
?
placed on the table, so stu
?
dents can monitor how long they need to stay quiet.
?
Does your school use effective cafeteria
management? Please share your ideas
with us and we will pass them along.
Email Dorma.Seago@fldoe.org.
Florida Spotlight
4
Table Behavior
Clear rules were set for appropriate and inappropriate behav
?
iors, such as how to sit, eat, what to do with trash. There
?
was quite a bit of variety in the rules between schools, the
?
key being that the kids knew the rules and the rules were
?
consistently enforced with consequences and rewards.
?
Cafeteria Monitors
Monitors were well trained, active, and consistent.
General Responsibilities
?
Each monitor was assigned a “zone” for which he/she
?
was responsible for managing.
?
?
Each monitor was expected to manage their zone for the
?
entire lunch period, rewarding appropriate behavior and
?
attending to inappropriate behavior (eye contact; physi
?
cal proximity; “moving in” to address misbehavior, etc.).
?
?
Each monitor was responsible for determining rewards
?
and consequences and for handing out slips, banners,
?
smiley faces (see below).
?
?
Administrators established a “signal” for immediate quiet
?
and taught children to respond to it (e.g. lights out for 5
?
seconds or the “Give Me Five” signal).
?
Rewards/Consequences
?
An “Evaluation Card” for each table for each lunch pe
?
riod was used. A popular card uses Smiley, Neutral, and
?
Frowney Faces for evaluation of class and individual
?
behavior, plus space for comments and names of stu
?
dents demonstrating positive or negative
behavior. Tables earning “Smiley Faces” all
week earn a special reward on Friday (lunch with
the teacher, names entered into a drawing for a
coupon at a local store or restaurant, etc.).
These rewards were determined by teachers in
dividually. Every three weeks (or some standard
time period), tables earning the minimum number
of Smiley Face evaluations received an addi
tional special reward. Tables with enough (e.g.
80%) Smiley Faces at the end of each nine-week
grading period receive a very special reward.
?
A “Good Cafeteria Behavior Banner” can be earned at
?
the end of the lunch period if all tables from a given class
?
exhibited positive behavior. The “Good Cafeteria Behav
?
ior Banner” is displayed
?
prominently in the classroom;
?
award-winning classes are an
?
nounced the next morning over
?
the intercom.
?
?
Classes receive a green slip (good
behavior), red slip (bad behavior), or
no slip (ok) at the end of every lunch
period. Green slips were taken to the
office and classes announced that
afternoon over the intercom. Slips
were then taken to the classroom
and displayed on the wall. (This
school tried several rewards for
green slips, such as ice cream, that
weren’t effective. Their kids have
responded remarkably well to the
recognition of having their names
called out and having the slips
pasted on their wall.) [Note: In addi
tion to recognition being a better
reward, you will want to avoid using food as a re
ward.]
?
Cafeteria monitors were trained to use a variable inter
val schedule to “catch children at being good” (e.g. at
a certain signal, the three best behaving tables receive
a recognition award). At the end of the week, all tables
who received positive recognition and no Frowney
Faces receive a school recognition award.
?
Recess was granted after lunch for well behaving stu
dents. Students identified as displaying inappropriate
behavior are assigned “Walk Squad” (Student walks a
20 yd. X 20 yd. square for the 10 minute recess pe
riod).
?
Disruptive students who do not respond to correction
will be sent to “time-out” at second infraction; con
tinual or more serious infractions will result in 2-3 day
suspension from the cafeteria.
Environmental Alterations
?
Cover windows of the cafeteria so that children out
side cannot look in and distract those already in the
lunchroom.
?
Use tape or paint to make squares on the floor for stu
dents in line to stand in, far enough apart that they
are physically separated and cannot touch one an
other.
?
Put baskets with napkins, utensils, straws, and condi
ments on each table so children do not need to get up
to retrieve forgotten or additional items.
To view the complete study of the
Truancy
and Dropout Prevention Program
, logon to:
http://www.fsu.edu/~truancy/program.html.
Florida Spotlight
5
Healthy Meals Team
Dietetic Internship Program
D
OE Dietetic Interns, Kelly
Buhler and Erin Costello, man their
mini health aware-
creating health-promoting schools that
support sound nutrition and physical ac
tivity as part of a total learning
environment. This effort represents a re-
hungry, the risk to child nutrition when
school is out is real and widespread.
These statistics make it abundantly clear
that assuring access to
free and reduced-price
meals in the summer,
through the SFSP,
the Seamless Summer
Waiver, or summer
time use of the
National School Lunch
Program, is vital to helping children when
school is not in session.
Altogether, school meals have grown
to become one of the largest interventions
in ending hunger and improving nutrition
in America. What is filling children’s
hours when school lets out is a disturbing
concern. Safety, academic, and food inse
curity issues are real. Federally-funded
child nutrition programs are increasingly
seen as vehicles for: (1) providing super
vised activities for low-income children
with working parents; (2) providing nutri
tious meals for this same population; and
thus (3) improving children’s academic
performance.
Research has proven the significance
of the link between academic performance
and behavior and good nutrition. Hungry
children misbehave more often and per
form below their academic potential. This
well-known fact does not disappear during
the summer months, which may be the
most crucial time when low-income fami
lies could benefit from a summer program
that provides all the securities of the Na
tional School Lunch Program. Funding
available through the SFSP can act as a
catalyst for expanding summer programs
for children of working parents, thus help
ing to ensure that these children are well
fed and are engaged in safe activities dur
ing the long summer break.
If you are interested in expanding the
SFSP in your area, please call 1-800-622-
5985.
For more information on the
Hunger
Doesn’t Take A Vacation: Summer
Nutrition Status Report
logon to
http://www.frac.org.
—Tammy Bouthillier
FNM Staff
sponse to our nation’s
epidemic of overweight, seden
tary, and undernourished
children and adolescents.
Healthy schools produce
healthy students — and
healthy students are better able
to learn and achieve their true
potential. AFHK fosters shar
ing and collaboration among
diverse stakeholders to encour
age and facilitate meaningful
change in schools.
ness table for
Department of
Education staff
focusing on
achieving and/or
maintaining a
healthy weight.
Directed by
FNM’s Healthy
Meals Team, the
Dietetic Intern-
Kelly Buhler and Erin Costello
ship Program
seeks to prepare nutrition graduates for
entry into dietetics, specifically school
food service, with an emphasis on improv
ing the nutritional status of children and
the quality of school meals. Kelly and
Erin’s project was just one of many that
the interns completed during their 6-month
program which is accredited by the Com
mission on Accreditation for Dietetics
Education, the accrediting agency for the
American Dietetic Association.
Action for Healthy Kids
A nationwide initiative dedicated
to improving the health and educa-
tional performance of children
through better nutrition and physi-
cal activity in schools.
I
n October 2002 the Healthy Schools
Summit took place in Washington, D.C.
Bringing together the nation’s leading
children’s health, nutrition, and education
organizations, the summit focused on con
crete solutions to the serious health crisis,
and related performance crisis, facing our
children.
David Satcher, MD, PhD, former U.S.
Surgeon General and author of
The Sur-
geon General’s Call to Action to Prevent
and Decrease Overweight and Obesity,
was summit chair and presided over sum
mit activities. Mrs. Laura Bush served as
honorary chair.
An outgrowth of the summit was
Ac-
tion for Healthy Kids
(AFHK), composed
of 51 state teams and a national coordinat
ing and resource group. AFHK is about
Guidance and direction is provided by
more than 40 national organizations and
government agencies representing educa
tion, health, physical activity, and
nutrition. An integrated grass roots net
work of AFHK State Teams is launching
state-level action plans focused on improv
ing nutrition and physical activity
opportunities in schools.
To learn how you can take action, find
out what’s happening in Florida, or simply
use Action for Healthy Kids tools, logon to
http://www.actionforhealthykids.org. To
become a member of the Florida Action For
Healthy Kids Partnership contact Cathy
Brewton at cathy_brewton@doh.state.fl.us
or Jennifer Whittaker at
Jennifer@floridamilk.com.
Look for our quarterly updates in this
newsletter.
—Richard Parks, RD
FNM AFHK Representative
Summer Food Service
?
Program (SFSP)
?
Hunger Doesn’t Take a Vacation:
Why Summer Nutrition Matters
O
nly one in five of the 15.5 million chil
dren who receive free or reduced
priced school lunches on a typical day dur
ing the regular school year are served by
federal nutrition programs during the sum
mer. With about 11 percent of all
households in the United States (and 16
percent of households with children) re
porting that they are food insecure, or
Florida Spotlight
6
R
aising A Healthy Eater
Dodge dining-out downfalls
Limit eating out to one or two times a week.
Keep fast-food
orders “regular” or “small,” suggesting a healthy
dessert like low-fat ice cream or frozen yogurt to
those whose hunger persists. Also downsize take
out and snack-food purchases.
Go family-style. When dining out or ordering take
out, buy just one or two entrees to be placed in the
center of the table for sharing. Round out meals
with extra vegetables and salads.
Opt for learning opportunities
older children how to interpret portion-size informa
tion on food labels.
Insist that snacks be eaten from a small plate or
bowl. Outlaw eating any food directly from the
original box, bag, or carton.
Encourage family member to use the Food Guide
Pyramid and visual cues to guide their food choices
and portion sizes.
“Serving over-sized portions,
just like tightly policing what
ability to develop healthy eating
a behavioral nutrition scientist.
“portion distortion,” she offers parents these tips.
Encourage portion-wise table manners
Be a role model for your child. Make sure your own
Resign from the “clean plate club.” Allow children to
Allow children to serve themselves whenever pos
sible. Encourage small first portions, reassuring
Encourage children to eat slowly and take small bites.
Tips for Parents and Care Givers
Avoid the “super-size syndrome.”
Take time during shopping excursions to teach
children eat, can hinder a child’s
habits,” says Dr. Jennifer Fisher,
To help kids avoid developing
portions aren’t too hefty.
stop eating when they are no longer hungry.
children that they can have seconds if still hungry.
Department of Agriculture & Consumer Services
?
Changes in the USDA Commodity Review Process
O
n October 23, 2002, the U.S. Department of Agriculture
(USDA) promulgated the final rule amending the regulations
under 7 CFR Part 250 to allow streamlined inventory controls and
record keeping requirements for schools and residential child car
ing institutions (RCCIs) participating in the National School
Lunch Program. These changes finalized a temporary waiver that
USDA had granted in the prior school year. During the 2002-03
year, schools and RCCIs were given the option of implementing
the changes. Some of you elected to do so while others decided
to wait for the issuance of the final regulation.
These revisions are the result of a USDA policy that allows
vendors to utilize commercial labels in place of USDA commodity
labels. As a result, this makes it difficult to distinguish between
USDA commodity food and purchased commercial food. The re
visions to 7CFR 250 allow recipient agencies to simplify record
keeping pertaining to USDA donated foods and permit the
combining of commodities and purchased food into one inven
tory. Therefore, the Bureau of Food Distribution (BFD) is in the
process of changing the criteria used to review agency operations
of the commodity program. Please note, these changes will apply
only to agencies that do NOT contract with a food service man
agement company.
While we will continue conducting reviews of Recipient Agen
cies at least once every four (4) years, beginning with the
2003-2004 school year, the review process will experience a num
ber of changes. A review will include up to three parts: (1) the
central office, (2) individual schools, and, (3) for agencies that
have warehouses, the warehouse/central storage part. The big
gest change will occur at the individual school level. BFD staff
will no longer conduct an inventory of product in storage. The
school level review will include the examination of inventory
records, delivery tickets, transfer forms, loss reports, and produc
tion records. All storage areas will be inspected to determine if
adequate facilities exist and if proper safety and sanitation prac
tices are being followed. This includes pest control, temperatures,
and inspections by your local health department.
The central office review will focus mostly on record keeping
and will include an examination of application/agreement paper
work, inventory records, entitlement usage, and transfer and loss
records. In addition, if the agency participates in the processing
program, a processing verification form will be completed. This
will include a comparison of the prices charged with those listed
on the Department’s End Product Data Schedule. Records per
taining to discounts and refunds will also be examined.
If your agency owns warehouse space and/or leases commer
cial space, the reviewer will complete a warehouse review form.
Written records pertaining to the receipt and distribution of food
to and from this location will be examined. Storage conditions will
be assessed to ensure that the facility is adequate for storage of
food.
Remember that you must retain documentation sufficient to
compile all necessary reports for the Department of Education and
the Office of the Auditor General. If you have specific questions
regarding the review process, contact your BFD regional field
representative.
—Harriet Hobbs
DACS, Bureau of Food Distribution
Florida Spotlight
7
What’s New in the Resource Center
eater in this video for elementary and
Food and Nutrition
middle school. [Order #2353]
Resource Center
Food, Health, and Exercise.
This video
365 Activities for
offers tips for learning how to eat
Fitness, Food, and
healthy. [Order #2303]
Fun for the Whole
?
Family
. The activities
Maintaining a Healthy Weight
.
?
overwhelming they actually give up
trying to achieve sound goals. This
program cuts through much of that
misinformation. Students will learn that
living a healthy lifestyle includes
exercise and smart food choices, which
can get their body in peak condition
not only on the field or in the gym, but
in their daily work and study activities
as well. [Order #2349]
?
Pennsylvania’s Showcase Schools:
Classroom, Cafeteria, and Community
Nutrition Teams
. A presentation of
nutrition education activities
conducted in four Pennsylvania
schools to link the classroom, cafeteria,
and community. [Order #2342]
?
Power of Choice: Helping Youth Make
Healthy Eating and Fitness Decisions,
a Leader’s Guide
. This program is
intended for after-school program
leaders working with young
adolescents. Everything you need to
know is in the Leader’s Guide,
including most activity materials. Many
quick and simple activities take little or
no pre-planning. [Order #2370]
in this book will hoist young spuds off
the couch and get them participating in
ways they will love. [Order #2323]
?
Breakfast: The Most Important Meal
of the Day
. Viewers will understand the
relationship between eating and meta
bolism, specifically between breakfast
and blood-sugar levels. [Order #2385]
?
Do Carrots Make You See Better? A
Guide to Food and Nutrition in Early
Childhood Programs
. Young children
learn about food and nutrition through
play, reading, science activities, games
and more. [Order #2326]
?
Food and Nutrition 2
. Energyman and
his Nutrient Team Members spring to
life from a comic book to rescue a picky
Achieving and maintaining a healthy
weight is a serious health challenge for
today’s young people, who tend to be
heavier and more sedentary than ever.
This program explores successful
techniques for maintaining a normal,
healthy weight while at the same time
explaining the health benefits. [Order
#2304]
New You: Weight Control
. Explains to
students that proper eating habits help
to maintain body weight. [Order #2351]
?
Nutrition for Active Fitness
. Young
people are bombarded by conflicting
images on health and fitness and how
to attain it. The information available to
them can either start them off with bad
habits, or that information can be so
Florida Department of Education
Food and Nutrition Management
325 West Gaines Street, Suite 1032
Tallahassee, FL 32399-0400
Florida Spotlight
8
