Tom Horne
Superintendent
of Public Instruction

Providing the latest dish on Child Nutrition News and information

Volume 2, January 2005
“Scoops”
is published quarterly by the
Arizona Department of
Education, School Health and
Nutrition Team
2005 North Central Avenue
Phoenix, Arizona
(602) 542-8700
ade.az.gov/health-safety/cnp/
Mary Szafranski
Director Health & Nutrition
Services
Holly Mueller MPH RD SFNS
Program Director
School Health & Nutrition
Tristine Bogle SFNS
Program Director Food
Distribution
Patricia Johnson RD SFNS
Scoops Editor Professional
Development Coordinator
Katrina Klatt RD SFNS
CRE Coordinator
Kacey Frey RD SFNS
SMI Coordinator
Traci Grgich RD
FSMC & Team Nutrition Grant
Coordinator
Lynn Ladd RD SFNS
STEPS Grant Coordinator
Nicholas Dunford
NSLP Training Coordinator
Crystal Kalahar
Welcome Assistance Coordinator
Mat McCarty RD
Team Nutrition Grant
Coordinator

tor’s Desk

ec
From the Dir

Take Another Look at the National School Lunch Program
With the growing concern regarding our children’s nutritional health, many school districts across
the country and in Arizona are taking control of the food choices available in the cafeteria and vending
machines, having financial success, and improving our children’s nutrition. It has been a well-known fact
that good nutrition positively impacts health, learning, classroom performance and behavior for children.
However, many districts with high schools have chosen to have only their elementary and middle schools
take part in the NSLP due to the fear of lower revenues, significant costs of switching over to the program
and difficulty monitoring the program.
A recent survey of Arizona districts with high schools found that of those districts not participating in the
NSLP, the perception was they would have difficulty providing healthy, yet attractive choices, and revenue
would decline. Districts from Maine to California that have returned to the NSLP are finding this is not
true. High schools in Maricopa County that have a free and reduced rate as low as 1.5% are on the program
and realize the benefit of the program. Another reason some districts were not participating in the NSLP
was because they had entered into exclusive pouring rights contracts with soda companies and receive
equipment and cash incentives for selling their soda. Under the NSLP, soda sales are restricted. Juice, milk,
fruit “ades” and bottled water contracts are replacing the soda contracts with no loss in revenue, and in
many cases an increase. Reimbursement revenues and commodity offerings are reducing the costs of food
and production. Creative menu planning options and marketing are enticing the students back to the
cafeteria to purchase lunch. Free and reduced meals are offered at many points of service and are the same
“combo meal” offered to non-free and reduced meal students so no overt identification occurs, and no extra
costs are incurred for meal preparation.
Vending machine sales are also part of the lower revenue concern. The perception is that soda, candy and
other junk food sales can significantly impact the ability of a school to provide much needed equipment or
educational materials. The fear that these funds would no longer be available drives many schools to decline
the option of converting to healthier vending options or participate in NSLP. Don’t abandon the NSLP for
the simple reason it prohibits the sale of foods with minimal nutritional value. Again, schools that have
made students’ nutrition a priority are finding positive results. Soda and other vending companies worked
with schools to provide healthier options such as 100% juice, milk machines, sports drinks, bottled water
and lower fat and sugar snacks. Using competitive pricing, soda was priced higher than the healthier drink
choices. The healthier drink vending machines were placed in high-traffic areas and students were allowed
to drink water in the classroom. Soda sales have declined but overall vending profits have increased. Principals
are very excited to find that healthier snack vending machines are also increasing revenues of their schools.
Knowing that districts with secondary school free and reduced rates below 5% are benefiting from the
NSLP, proves the program isn’t just about meeting the needs of free and reduced meal students. NSLP
provides districts the infrastructure, guidance and resources to operate an all around model nutrition program.
Isn’t it time we made our children’s nutrition and health a priority? We don’t ask kids what they want to
learn. We teach them. The same should be true in the cafeteria. Maybe it is time to take another look at the
NSLP for your district’s secondary schools. Further information on other schools’ experiences, successes
and the NSLP can be found at: http://www.ade.az.gov/health-safety/cnp/teamnutrition/legislation.asp

Cara Peczkowski
NSLP Program Specialist
Teresa McCormack
Administrative Assistant

Mary Szafranski
Deputy Associate Superintendent, Health and Nutrition Services

Support Vending and À
La Carte with choices
that are Smart
A study published in the July
2003 issue of the American
Journal of Public Health looks
at the food environment in 20
secondary schools to help
improve the understanding of
á la carte, vending machines,
and nutrition policies and their
influences on adolescents’ food
choices. Data was collected on
school food policies and
availability, nutritional content
of foods in school á la carte
areas and vending machines.
Items from the chips/crackers
and ice cream/frozen desserts
categories were combined,
accounted for 21.5% of
available á la carte foods. Fruit/
vegetable items were only 4.5%
of total á la carte foods
available. Soft drinks were
extremely prevalent with more
than two thirds of schools with
vending machine contracts.
During the past 2 decades, soft
drink consumption increased
by 100% among adolescents
aged 11 to 17 years. Principals
(5.9%) and food service
directors (27.8%) reported
their school had policies related
to nutrition and food.
Interestingly, 50% of the
principals endorse providing
only healthful foods for
students at school, whereas
only 31% of food service
directors endorsed this view.
High availability of these highfat, high-sugar, low-nutrient
foods are sending a message
that these foods are acceptable
and encourage students to
choose these foods in
preference to the school meal
program. Schools need to take
it upon themselves to identify
alternative funding sources that
would ensure a healthier school
food environment. For more
information on this study go to
h t t p : / / w w w. a s f s a . o r g /
newsroom/sfsnews/
ajphstudy.asp.

2

Q: What is SMI?
A: SMI is the acronym for USDA’s School Meal Initiative. Menu
planning for the National School Lunch Program and School
Breakfast Program begin with SMI. SMI encompasses the
regulations and policies surrounding the nutritional quality
of school meals to assure that school meals served satisfy the
Dietary Guidelines for Americans. Schools are reviewed for
SMI compliance to assure the nutrition integrity of the
National School Lunch and School Breakfast Programs.
Q: How is SMI compliance measured?
A: Compliance with SMI nutrition standards is measured by conducting a
one-week analysis of a school’s menu, utilizing nutrient fact labels, CN labels, and planning information
provided on production worksheets.
Q: What nutrients are evaluated during an SMI review?
A: Calories, protein, vitamin A, vitamin C, calcium, iron, total fat, saturated fat, sodium, cholesterol,
fiber, and carbohydrate are evaluated during an SMI review. USDA has established age-appropriate
calorie goals that vary in accordance with the age/grade group specified for menu planning. *Note*
The standards for these nutrients may be viewed on our website at http://www.ade.az.gov/healthsafety/cnp/nslp/
Q: How will I know that an SMI review is scheduled for my LEA?
A: An Administrative Review Notice is mailed in late July/early August to those LEAs scheduled to be
reviewed during the upcoming school year. The Administrative Review Notice is mailed to the LEA
contact identified on your CNP Web Sponsor Application. SMI reviews are conducted once every
four years and are conducted in conjunction with the CRE review. If the nutrition standards are not
being met, additional SMI reviews may be scheduled within the four-year period at the discretion of
the Arizona Department of Education.
Q: What information will the Arizona Department of Education collect from the LEA during an SMI
review?
A: The documentation required to be submitted to the Arizona Department of Education reviewer will
vary slightly depending on whether the LEA is using a food-based (Traditional & Enhanced) menu
planning approach, or a Nutrient Standard/Assisted Nutrient Standard menu planning approach.
Traditional & Enhanced Menu Planning
- Menu
- Production Records
- Standardized Recipes
- Nutrient Fact Labels for ALL convenience foods
- CN Labels
Nutrient Standard/Assisted Nutrient Standard Menu Planning
- Menu
- Nutrient Analysis Spreadsheet
- Production Records
- Standardized Recipes
- Nutrient Fact Labels for ALL convenience foods
Check out the 2004 SMI and CRE award winners at: http://www.ade.az.gov/health-safety/cnp/nslp/
Q: What resources are available to LEAs to assist in the successful implementation of SMI, and to assist
in preparing for an SMI review?
A: USDA’s Team Nutrition Food Buying Guide for Child Nutrition Programs provides useful information
to assist School Foodservice Directors in purchasing, planning, and preparing food items. USDA’s
Team Nutrition A Menu Planner for Healthy School Meals provides detailed information pertaining to
the various menu planning approaches, production records, and standardized recipes. USDA resource
manuals, and USDA standardized recipes are available at: http://schoolmeals.nal.usda.gov/.

Team Nutrition Grant School Events
The eight pilot schools have had a busy fall season. Along with changing their school environment
for the better, two of the schools had community events to promote their great changes.
Bouse Elementary had an open house to celebrate not only their new school building opening,
but also the exciting changes they have made in their school environment. Many families attended the
afternoon event and had an opportunity to sample what tasty and nutritious meals their children are
eating at lunch. The Bouse students had a chance to visit the ‘Bobby B Well” activity booth during the
event where they were given the opportunity to sharpen their
skills on fruit and vegetable facts.
Stanfield Elementary had an evening event to celebrate
not only their healthy school environment, but also national
“Lights Out” to promote their dynamic after school program.
The student council members donned fruit and vegetable
costumes to promote fruit and vegetable intake among their fellow
students. The food service staff gave out promotional items to
encourage school lunch participation and had healthy prizes for
the event. Bobby B Well’s booth made another appearance at
the event, which was enjoyed by the students, parents and
community of Stanfield.

Calendar of Events
Date
1/18/2005
1/25-26/2005
2/7/2005
2/15/2005
3/15-16/2005

Health & Nutrition Services Trainings
Professional Development Sessions
Achieving an Effective Food Service System
Serving it Safe
SUCCESS
Organizational Skills for Managers
Serving it Safe

National School Lunch Program Sessions
1/13/2005
Contracting with Food Service Management Companies
1/13/2005
NSLP Computer Based Claiming Training
1/19/2005
NSLP Computer Based Claiming Training
1/20/2005
NuMenus Training
1/20/2005
Contracting with Food Service Management Companies
1/21/2005
Food Distribution Computer Based Training
1/27/2005
NSLP Computer Based Claiming Training
2/1/2005
Business Basics
2/2/2005
Food Distribution
2/2/2005
Nutrition Basics
2/3/2005
RCCI/Juvenile Detention Facilities: Business Basics
2/10/2005
NSLP Computer Based Claiming Training
2/11/2005
Food Distribution Computer Based Training
2/17/2005
Food Distribution Computer Based Training
2/23/2005
Business Basics
2/24/2005
Food Distribution
2/24/2005
Nutrition Basics
3/8/2005
Business Basics
3/9/2005
Food Distribution
3/9/2005
Nutrition Basics
3/17/2005
Food Distribution Computer Based Training
3/22/2005
NuMenus Training
3/25/2005
Food Distribution Computer Based Training
Register on line for all ADE Classes at: http://www.ade.az.gov/onlineregistration

Location

Time

Phoenix
Phoenix
Phoenix
Phoenix
Phoenix

8:30-3:00
9:00-3:00
8:30-12:30
9:00-3:00
9:00-3:00

Phoenix
Tucson
Flagstaff
Phoenix
Phoenix
Phoenix
Flagstaff
Phoenix
Phoenix
Phoenix
Phoenix
Flagstaff
Phoenix
Flagstaff
Flagstaff
Flagstaff
Flagstaff
Phoenix
Phoenix
Phoenix
Tucson
Flagstaff
Phoenix

8:30-12:00
1:00-3:30
1:00-3:30
8:30-12:30
8:30-12:00
1:00-4:00
1:00-3:30
8:30-5:00
8:30-12:00
8:30-4:30
8:30-3:30
1:00-3:30
1:00-4:00
1:00-4:00
8:30-5:00
8:30-12:00
8:30-4:30
8:30-5:00
8:30-12:00
8:30-4:30
1:00-4:00
8:30-12:30
1:00-4:00

Commodity Processing News
This year, the Arizona
Department of Education (ADE)
has issued a new RFP for
Commodity Processors. This
contract is in place for one year
with an optional renewal for four
additional years. Just like school
year (SY) 2004-2005, sponsors
on the National School Lunch
Program in SY 2005-2006 will be
able to select approved processing
vendors out of the ADE
Processing Catalog. Sponsors are
no longer required to conduct
their own procurement for these
vendors as ADE has already
completed it.
The Processing Catalog is
formulated by gathering
information about each
processing vendor, what they
process, the donated food they
use, and the price of the
processed commodity product.
The catalog is helpful for schools
to use when they are determining
what commodities they would
like to process and which vendor
to utilize. The sponsor’s choices
will be relayed to ADE when a
sponsor completes and submits
the ‘Cheese’ and ‘Remaining
Commodity Processing’ Surveys.
It is important that these surveys
are completed timely and
accurately, as it is what
determines the commodities that
are ordered for our state and
therefore available to Arizona
schools.
In conclusion, the ADE would
like to recognize the success of
the Arizona School Food Service
Association (AzSFSA) 46 th
Annual Conference and ADE
Commodity
Processing
Workshop and Exhibition! This
was a great way for sponsors to
taste first hand the benefit of
using processed commodities.
Sponsors had the opportunity to
participate in helpful commodity
breakout sessions such as (Net
Off Invoice), and a workshop to
help sponsors incorporate
commodities into healthy menus.
Thank you AzSFSA for another
successful partnership.

Check out the 2004
SMI and CRE award
winners at:
http://
www.ade.az.gov/
health-safety/cnp/nslp/
3

Training opportunities
Available
The Dietetic Education Program (DEP) at Central Arizona
College (CAC) offers the Food
Service Management Certificate
which provides training in
management as it pertains to
school food service operations.
This certificate satisfies the requirements for the School Nutrition Association Certification.
In order to reach Level 3 for the
SNA Certification you must
have some college level classes
and enrolling in the classes offered at CAC meets that condition.
Some of the benefits of taking classes at CAC are;
The variety of formats offered;
online, seminars, and open entry/self-paced and upon
completion of the FSM Certificate/SNA Certification you can
take 2 more classes, complete a
short internship at your
worksite and take the national
exam to be a Certified Dietary
Manager. The nationally recognized credential that you will
earn is CDM, CFPP which you
may sign after your name.
SHORT TERM CLASSES
• Food Service Management
Location: Signal Peak Campus
Instructor:
Susanne Bryant, RD
01/29/05 and 02/05/05 (Saturdays)
• NTR118A Menu Planning
and Inventory Control
(NutriKids) (1 cr.)
03/05/05 and 03/12/05 (Saturdays)
• NTR115 Healthy Edge
(1 cr.)
To register for short term
classes, please call the Dietetic
Education Program
1-800-237-9814, ext. 4497 or
520-426-4497

Avoiding Overt Identification of Free and Reduced Meal Students
Districts participating in the National School Lunch Program (NSLP) often raise concerns about overt
identification of students receiving free and reduced-priced meals. This overt identification is often one
reason sited as to why some districts with high schools have chosen to decline participation in the NSLP.
These districts believe there would be difficulty monitoring the program and extra costs incurred if all
windows offered a meal that qualified as a reimbursable meal. Costs for reimbursable meals can be offset
with reimbursement from the NSLP. For the 2004-05 school year, the following reimbursement rates for
lunch apply:
1) Schools which served 60% or more free and reduced-price lunches in school year 2002-03 will
be reimbursed the following per qualifying lunch meal:
o Paid
$0.23
o Reduced-price
$1.86
o Free
$2.26
2) Schools which served less than 60% free and reduced-price lunches in school year 2002-03 will
be reimbursed the following per qualifying lunch meal:
o Paid
$0.21
o Reduced-price
$1.84
o Free
$2.24
Based on a recent survey of Arizona districts with high schools, the programs with the greatest
success ensured anonymity of the student as well as made the monitoring of the free and reduced-priced
meal program more streamlined. Often, school districts use a quasi “segregation” system that may streamline
the system for monitoring but unfortunately clearly identifies a free or reduced-priced student. One example
of this practice is the use of an identification card system for only free and reduced-price students. This card
enables staff to monitor the meals given out on the program. This practice is not acceptable under federal
guidelines because it clearly distinguishes free and reduced-priced students from paid students. To utilize
the system correctly, it is important to have an ID card or punch pad system at all points of service and for all
students regardless of whether or not cash, prepayment or both are accepted. Another example of quasi
segregation is the use of multiple serving lines of which only one line serves a qualified reimbursable meal.
Therefore, the students eligible for a free or reduced-price meal may go to only one window. Anyone paying
full price goes to all other lines. The system may be technically correct but it is not necessarily a best
practice. Many students eligible for a free or reduced-price meal will decline this option due to overt
identification. Peer relationships tend to occupy an increasingly significant role in a teen’s life. Choices are
often based upon friends’ influences and what they think versus healthier or more economically sound
reasoning.
The following guidelines have been identified as meeting the needs of the school district with
regards to monitoring and protecting the identity of the student and are considered best practice. They are
as follows:
• Offering reimbursable or “combo meals at each food station that all students would potentially
order. Examples include:
a) Refried beans and cheese on flour tortilla with a choice of sides such as lettuce, tomato,
milk, or fruit/fruit juice.
b) Turkey sub sandwich that includes meat, lettuce, tomato, cheese with a choice of sides
such as fruit or milk.
c) Cheese pizza served with choices of milk, fruit juice/fruit or vegetables (salad).
d) Hamburger on a bun with choices of tomatoes, lettuce, French fries, milk, or fruit/fruit
juice.
• The a la carte line should not be segregated but included at each point of service, and again,
must require an ID card or punch pad system for all students.
• All staff at all points of service should be trained in identifying a qualifying reimbursable meal
so the meal is counted appropriately for reimbursement to the district.
If your district has additional questions or concerns about overt identification of free and reduced meal
students, please contact our office for guidance at the following numbers:
In the Phoenix area: (602) 542-8700 or toll free: (800) 352-4558.

ONLINE CLASSES START
JANUARY 18TH 2005
Enroll in NTR125 Introduction to School Food Service (2
cr.) or check out the online
catalog for other classes. Call to
register for online classes:
1-800-237-9814 ext. 4260
w w w. c a c . c c . a z . u s / a c a d /
schedules.htm

The United States Department of Agriculture (USDA) prohibits discrimination in all its programs
and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs,
sexual orientation and marital or family status. Persons with disabilities who require alternative means for
communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s
TARGET Center at (202) 720-2600 (voice and TDD).
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326W, Whitten Building, 14th and Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202)
720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.
Printed in Phoenix, AZ by the Arizona Department of Education. Copies: 700, Total Cost: $604.51, Unit Cost: $.86, Date: 1/05