Monday, November 16, 2009

Ashland School District No. 5, Jackson County Oregon – The Food Services Advisory Committee met in a work session on Monday, November 16, 2009, at 3:30 p.m. in the Bellview School Conference Room.  Present were:

 

Ruth Alexander                       )

Nicholas Dake             )

Dan Fellman                )

Karen Green                )

Tracy Harding              )

Laura Roll                    )                       Committee Members

Eric Sandrock              )

Mary Shaw                  )

Eva Skuratowicz          )

Athena Storm               )

Jill Turner                    )

Jill Williams                 )

Shannon Wolff                        )

 

Jeff Ashmun

Cindy Drought

Candy Hines

Amy Korth

Pam Lucas

 

I.          Call to Order

 

            The meeting was called to order at 3:32 p.m. by Ruth Alexander, Chair.

 

II.         Roll Check

 

            All members were present.

 

III.       Approval of Minutes

           

Eric Sandrock moved that the minutes of November 2, 2009 be approved as presented.  Dan Fellman seconded and the motion passed unanimously.  

 

IV.       Reports

 

            Subcommittee reports were given.

            Athena Storm - High School Cafeteria Services

            Dan Fellman – Number crunching/data collection

            Jill Williams – local farms, school gardens, cafeteria surveys

            Eric Sandrock - school gardens

            Eva Skuratowicz - site visits, survey, data collecting

            Laura Roll - menu planning/site visits/nutritional content

            Tracy Harding - gardens, farms and food

Mary  Shaw - FSA visit, Applegate School Food buying coop, product standards/food quality criteria

 

 

 

 

 

 

Menu Planning/Site Visits/Nutritional Content

 

Laura Roll reported on methods for tracking food service vital information: Nutrient Based Menu Planning vs. Food Based Menu Planning.  It is based on nutrients (calories, protein, vitamins, minerals) and is determined by food ingredients put into a software program. The standards are calculated for the average over one week and reports are generated through computer software.  There is more flexibility in menu offerings.  It needs to be updated periodically for changed/new food items.  Katrina Wiest prefers this model.

 

Food-Based Menu Planning is based on food groups: meat/meat alternatives, fruit/vegetable/juice, milk, bread or grains.  No computer software is required and Chris Facha from the Oregon Department of Education prefers this model.

 

Bend/LaPine School District uses NutriKids and offers 5 entrees. Bend/LaPine welcomes a site visit, and Laura Roll and Tracy Harding are planning a trip. The Oregon Department of Education uses nutrient standard to conduct audits. Food based may allow for more inferior quality. Parents have a better understanding of this system.  Food based is more work up front.  Laura Roll felt that NutriKids seems cleaner.  Sodexo uses NutriKids.

 

Ruth Alexander asked if more food can be given to students who are hungry.  Jill Turner explained that additional servings of fruits and vegetables may be offered, but not entrees.  Laura Roll suggested that nutrition based could be done for K-8 and food based would work better for the high school.  Amy Korth said that there may be a system that is food based. Dan Fellman explained that MealTime is food based.

 

Laura Roll reported on the Food Court for high school.  She reported that Heidi DuPuis, R.D., of Nutrition Services for the Oregon Department of Education gave feedback on the high school program.  Meals must comply with nutrition standards for reimbursable meals through either the food-based menu planning or nutrient-based menu planning protocol.  The following determinations need to be made:  Who will serve food? Will it be prepared on site or off site.  If off site, both need to have a Food Safety Plan.

 

Restaurants must contract with a school for reimbursement through the National School Lunch Program.  Heidi DuPuis liked the idea and asked for a written proposal to submit to the Western Regional Office.  The restaurant will need to have a Food Safety Plan. We will need to approve the meal(s) based on the food-based or nutrient-based protocol.  Dan Fellman and Jill Turner will address the question:  What will be the tracking mechanism for reimbursement? The Oregon Trail Card could be looked at as a model.  The best self-op programs in the state according to Heidi Du Puis are Bend, Bethel and Gervais.

 

Discussion followed. Eric Sandrock suggested a ticket instead of a scanned card.  Members discussed possibilities with bulking tickets, selling, losing or giving away tickets.  Installing PowerSchool at each Community Food Court outlet might be a better control.  After a school meal is distributed, would ID scanned students be able to supplement meals with their own money?  High School meals are currently $3.25. Is that a price that restaurants could work with?

                       

Ruth Alexander suggested that the Community Food Court is one idea, but there are many.  Operations within the high school would have more control; off campus would require having as much control as possible.  Athena Storm reminded committee members that breakfast and vegetarian options need to be included.

 

Eva Skuratowicz moved that a Community Food Court Subcommittee be established.  Mary Shaw seconded and the motion passed unanimously.  Members of the Community Food Court Subcommittee will be Laura Roll, Jill Williams, Dan Fellman, Tracy Harding, Nicolas Dake and Athena Storm.

                       

It was suggested that we wait for the Oregon Department of Education before getting too deep into local interest.

 

            Site Visits, Surveys, Data Collecting   

 

Eva Skuratowicz and Ruth Alexander reported on their site visits of the South Lane School District, elementary and high school visits, and self operation food service systems. Cottage Grove is a more middle class community.  They observed breakfast at an elementary school.  The students punch in their own identification numbers and clean up by separating trays, utensils, and scraps.  There was remarkable scratch cooking.       The kitchens are all newer and very nice.  Cooking is done at each school.  There were 430 students at the visited elementary school.  Staff consisted of 1 @ 8 hours, 2 @ 6 hours, 1 @ 2 hours.  There are two outlaying schools with 100 students each.  Staffing was 1 @ 7hours and 1 @ 2 hours).  The district is 60% Free & Reduced.  The district is using traditional food analysis with five entrée choices on a five week cycle.  The High School has Grab & Go for staff that was accessed from outside the cafeteria. Scratch breakfast includes French toast, pancakes, rolls, muffins.  The HS was off campus restricted - they are serving 40% of the high school students.  The South Lane food service manager earns $60,000 a year.  Lane caters and strives for no waste.  If there is excess, the leftovers are used creatively.  Discussion was held and it was clarified that Sodexo only reuses carrots, celery, fruit - has to be washable.

 

Eva Skuratowicz and Ruth Alexander visited a school garden and cafeteria program at the Lebanon Community Schools.   The Planting Seed of Change Garden program was created for at risk kids as a teaching garden.  A former football coach runs the program.  He started as a volunteer and now the position is funded by a grant. Students are advancing academically and testing above benchmarks.  The garden is staffed by two volunteer Master Gardeners and has committed involvement - grant writing, assistance from a local hospital, lumber, plants, boots -lots of donations.  Each student has his/her own plot.  In 6th grade, the garden unit is mandatory. The District also has a production garden at an elementary school that will grow for the cafeteria and it has a Farmers' Market with reduced prices for low-income community that surrounds the school. 

                       

Pam Lesley, the Nutrition Services Director of Lebanon runs a tight ship.  Food grown in the garden is all served raw in the salad bar - kids are invested so they eat the food.  Staffing includes one high school head cook @ 8hrs, an assistant@ 8hrs, 1 @ 5 ½ hrs, and one shorter shift.  The Kitchen manager has sliced garden food and walks the line to offer samples.  Ruth Alexander observed that kitchen staff were trusted and respected.  A Custodian helps in the cafeteria.  The Lebanon Community Schools food service manager earns $58,000 a year.

                       

 

Discussion was held regarding diverting commodity money and routing raw commodities to specific processors.  HB2650 - legislates the snack bar.  See http://www.upstreampublichealth.org/hb2650.intro.pdf.

 

Ruth Alexander asked Athena Storm and Nick Dake to think about how we could keep freshmen on campus.

 

 

 

           

 

V.        Adjournment

 

The next meeting will be held on Monday, November 30, 2009 at Bellview School.  The meeting was adjourned at 5:00 p.m. by Ruth Alexander.

 

Respectfully submitted by Ruth Alexander.

 

 



Download File
11-16-09 Food Services Advisory Minutes.pdf

(19.2KB)
 

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