1. www.theicn.org 800-321-3054 The University of Mississippi
School of Applied Sciences

2. Key Area 1: Nutrition
Code: 1100, 1210, 1310, 1320

3. Nutrition and Menu Management
Managers and site-level supervisors
Participant’s Workbook
Upper right corner reference to corresponding workbook lesson
Develop goals and best practices to improve program operations

4. Key Area 1: Nutrition
Code: 1100, 1210, 1310, 1320

5. Manager’s Corner Use to train staff Approximately 15 min
Color-coded Key Areas

6. Training Overview 2015–2020 Dietary Guidelines for Americans
Food Allergies and Special Diets
Nutrition Education

7. Comfort Level

8. Pre-Assessment
Place an identifier on the top right corner of the handout.
The same identifier will be used at the conclusion of the training on the post-assessment.
Activity: Pre-Assessment

9. Icebreaker What comes to your mind when you hear the words:
Dietary Guidelines for Americans
Food allergies
Nutrition education

10. USDA Professional Standards, ICN Competencies, and Learning Objectives
Workbook: USDA Professional Standards,
ICN Competencies, and Learning Objectives Handout

11. Key Terms
You may want to flag this section as it will be used throughout the training.
Activity: Key Terms Handout

12. Lesson 1: Dietary Guidelines for Americans
Objective: Describe how the Dietary Guidelines for Americans are applied in the Federal school meals program.

13. Dietary Guidelines for Americans (DGAs)
Serve as a tool
2 years and older
Adopt healthy patterns
Make healthy choices
Evolved as science knowledge has grown

14. DGA’s Purpose
Inform the development of Federal food, nutrition, and health policies and programs
Help Americans to make healthy choices
Prevent chronic diseases

15. 2015–2020 Dietary Guidelines
Follow a healthy eating pattern across the lifespan.
Focus on variety, nutrient density, and amount.
Limit calories from added sugars and saturated fat and reduce sodium intake.
Shift to healthier food and beverage choices.
Supporting healthy eating patterns for all.

16. DGAs and School Meals
Activity: Dietary Guidelines and the School Meals Program Worksheet

17. Local School Wellness Policies
Written document
Official policies
Promote student health, well-being, and the ability to learn

18. Manager’s Role: Local School Wellness Policies
What are some policies/activities at your school site that come from local wellness policy?
What can managers do to support their local wellness policy?

19. Smart Snacks
Practical science based standards for snack foods and beverages
Standards allow schools to offer healthier snacks

20. Smart Snacks in School Instill healthy habits Whole grains Fruits
Vegetables
Lean proteins
Lower-fat dairy

21. Why Smart Snacks are Important
¼ daily calories come from schools
Healthy eating patterns = perform better academically
Healthy choices are easy
Federal requirement
A number of tools and resources available
Activity: Smart Snacks
Handout: Smart Snacks in Schools

22. Smart Snacks Activity
Can an elementary school serve a 12-ounce portion of milk?
Can the band club sell whole pizza on the weekend?
Can cream cheese be included with a bagel as a snack if when combined the fat exceed 35% of the total calories?

23. Lesson 2: Food Allergies and Special Diets
Objective: Identify eight food allergens that are common in school meals programs.

24. Food Allergies in Schools
Fairly common health concern
Not up to SFA to determine
Licensed medical professional
Provide meal in accordance to the health care provider’s instruction
District’s policies and procedures
Team approach

25. Food Intolerance Abnormal response to eating Not life-threatening
Does not involve body’s immune system

26. Food Allergy Immune reaction to a food protein
What are some food allergies challenges that are present in your district?

27. Eight Major Food Allergies
Tree Nuts
Peanuts
Eggs
Fish
Wheat
Handout: Eight Major Food Allergies
Crustacean (Shellfish)
Soy

28. Accommodations
When considered a disability, Federal law requires meal accommodations
Children should not be singled out, privacy is respected
If a child food’s allergy can be accommodated by the meal pattern, no medical statement required on the Federal level
Check with State agency to determine what is applicable

29. Menu Substitutions
Increasingly common in federally-funded food programs
Skilled managers and trained staff play a critical role

30. Nutrition Equivalent Substitutions must be nutritionally equivalent
For example, a student with a wheat allergy cannot be given an extra fruit

31. Offer Versus Serve (OVS)
Sometimes be handled through OVS
OVS allows students to choose
For example, if a student is allergic to apples and apples and grapes are offered the student can select the grapes with no additional menu adjustment required

32. Accommodating Students with Other Food-Related Disabilities
Diabetes
Tube fed
Pureed food

33. Bullied, Teased, or Harassed
Verbal or physical abuse
Allergen thrown or dangled in front of student
Manager and staff pay attention to the cafeteria environment
Train staff on bullying procedures

34. Cross Contamination
Confuse cross contact and cross contamination—different meanings
Microorganisms are transferred from food, person, or surface
Cooking reduces or eliminates foodborne illness

35. Cross Contact
Allergen is transferred from a food to a surface that does not contain the allergen
Cooking does not reduce or eliminate the protein (allergen)
Clean all equipment and utensils with hot, soapy water; sanitize and air dry before preparing allergen-free food
A small trace can cause an allergic reaction
Handout: Cross Contact

36. Potential Sources of Cross Contact
What are potential sources of cross contact?
What are ways to prevent or reduce the possibility of occurrence?
What are potential sources of cross contamination?

37. Lesson 3: Nutrition Education
Objective: Prepare and integrate grade appropriate nutrition education messages with school nutrition program.

38. School Meals Program and Nutrition Education
School meals integral part of the education system
Valuable venue for providing nutrition education
Staff encourages student to make wise food choices
Contribute to a lifelong healthy lifestyle

39. Nutrition Education
What are some ways your district provides nutrition education to the students in your area?
Handout: Ways to Integrate Nutrition Education Messages Handout

40. Team Nutrition

41. Create Nutrition Education Messages
Grade group of choice
Topic
Fruits
Vegetables
Grains
Meats/Meat Alternates
Developing Nutrition Education Messages Handout
Activity: Create Nutrition Education Messages Worksheet

42. Conclusion Dietary Guidelines for Americans
Food Allergies and Special Diets
Nutrition Education
Activity: Take Home Messages

43. Thank you! Post-Assessment (unique identifier) Evaluation
Lesson 4
Post-Assessment (unique identifier)
Evaluation
Activity: Post-Assessment and Evaluation

44. Come follow ICN on Social Media!
The University of Mississippi School of Applied Sciences
Come follow ICN on Social Media!
@ichildnutrition
facebook.com/ichildnutrition
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