Nutrition Wonders 2017-2018
Food & Nutrition Services Meal Service Provide meal services to 67 sites Breakfast and Lunch served at these sites Snack and/or Supper served at 21 sites Summer meals at 17 sites Served 8.5 million meals for the 2016 17 school year 4
Central Kitchen Field Trip Last year 230 classes 5,525 first and third graders Tour production kitchen MyPlate lesson with SHAPE-a-Roo & Taste test activity for cafeteria menu input
School Kitchen Tour Last year 20 classes 480 second graders Tour school kitchen Taste test activity for cafeteria menu input
Farmers Market Field Trip 51 classes 1,428 fourth graders Tour local farmers market Learn about seasonal, locally grown produce
The Farm at Cal Expo Field Trip 39 classes 1,092 fourth graders
Grocery Store Field Trip 32 classes 896 fifth graders Healthy shopping with MyPlate Label reading
Local Farm Field Trip 44 classes 1,232 sixth graders Learn about a farm year and farming practices Harvesting
Cooking Assemblies 16 schools 68 classrooms - 1,836 6th graders
Nutrition Education 484 classrooms 12,489 students
Agenda Food Allergies Nutrition and Wonders Harvest of the Month
On Average 1 2 students in every classroom, in every school in our country are at risk for a life threatening reaction to a food allergy
True or False? Individuals with food allergies can safely eat very small amounts of allergenic foods.
Allergy Immune response the immune system recognizes a protein as enemy rather than friend A chain reaction of chemical events ensues leading to release of factors that can cause symptoms as benign as an itchy throat, all the way to full cardiovascular collapse Typically occurs within 2 hours of ingestion of allergen May effect multiple organ systems and a multitude of symptoms - GI, Skin, Respiratory, Cardiovascular Not all reactions are the same, can change with each exposure, and can worsen over time
Does not involve the immune system Typically effects GI it s a processing disorder the body doesn t have adequate machinery to break down the offending food Often involves carbohydrates like lactose or other naturally occurring sugars, and some proteins like those in wheat or other grains Typical symptoms are bloating, belly ache, nausea, diarrhea Symptoms can occur many hours after ingestion Can be temporary after illness, antibiotics, or other medications Often symptoms are worse the more that is ingested Not life threatening Intolerance
Allergy vs. Intolerance Allergy Intolerance Immune System involved Immune system NOT involved Symptoms in multiple organs Symptoms typically GI only Tiny amounts can cause severe symptoms Larger amounts create worse symptoms Can be Life Threatening NOT life threatening Involves a protein 99.99% of time Can be from carbohydrates, protein, fats or alcohol Rarely mistaken Often mistaken for/mislabeled as Allergy
True or False? Individuals with food allergies can safely eat very small amounts of allergenic foods.
The Top 8 Allergens 90% of reactions are caused by these 8! But ANY protein has the potential to cause a food allergy.
What a CHILD might say..before YOU see It feels like something is poking my tongue. My tongue (or mouth) is tingling (or burning). My tongue (or mouth) itches. My tongue feels like there is hair on it. My mouth feels funny. There s a frog in my throat; there s something stuck in my throat. My tongue feels full (or heavy). My lips feel tight. It feels like there are bugs in there (to describe itchy ears). It (my throat) feels thick. It feels like a bump is on the back of my tongue (throat).
How do Allergens enter a Body? MOUTH accidental ingestion the route for possible anaphylaxis EYES allergen on hands, touching the eyes, absorption into the bloodstream typically causes local reaction swelling, itch. Anaphylaxis can occur, but is rare SKIN allergen touches skin itch, swelling, redness Never life threatening, can t cause anaphylaxis
How do Allergens enter a Body? NOSE inhalation of an allergen that is airborne Hay fever reactions may occur itchy watery eyes and nose, sneezing Smelling an allergen may induce anxiety in the allergic person, but unlikely to cause significant reaction Exception may be airborne protein released with frying or boiling fish/shellfish
What if I give Epi and I cause harm? You will NOT cause harm, and Epi is EASY to administer Epinephrine for the treatment of anaphylaxis has NO contraindications Adverse effects are mild and short lasting Typical side effects are paleness, palpitations, nausea, sweating, headache, shakiness Prevents a potentially fatal anaphylactic event
Strategies for Prevention Reasonable accommodations include: Food free classrooms Child may carry emergency medication Provide in class education for other students Hand washing of all students when returning from meals/snacks Letter home to classmates families
And what works for cleaning? Detergent & friction are adequate for removal on: Surfaces Hands *Sanitizer does NOT remove allergens*
Food labels Food Allergen Labeling and Consumer Protection Act (FALCPA), of January 1, 2006, requires that the labels of foods containing major food allergens (milk, eggs, fish, crustacean shellfish, peanuts, tree nuts, wheat and soy) note the allergen in plain language, either: -the word Contains followed by the name of the major food allergen for example, Contains milk, wheat OR - in the ingredient list in parentheses for example, albumin (egg)
Medical Substitution: Peanuts, Dairy & Egg Allergy STUDENT S NAME: Brody Harris ALLERGY: Peanuts, Dairy and Eggs SCHOOL: Castello Elementary School DATE Rx: 8/1/16 Menu Items To Avoid Serving: Milk Cheese Yogurt Mayonnaise Ranch Dressing Honey Nut Cereals Many entrees contain egg and dairy. Only entrees on the substitution list below can be eaten. Although FNS does not offer any peanut products, below is a list of menu items to avoid. Peanuts Peanut Butter Sandwich / Uncrustable Peanut butter crackers Substitutions: List below are the entrees that are egg and dairy free. These are the only acceptable entrees: LUNCH: Hawaiian Chicken Pork Rib-a-Que Chicken Teriyaki Tacos Bean Dip & Chips (without cheese 600076) Chicken Nuggets BREAKFAST: Bagel All Cereals Please provide soymilk. Soymilk: #310000 24/8oz. per case All fruits and vegetable are fine no ranch Comments: FNS Lead to add allergy to peanuts, dairy and egg to the computer. RD available for follow up as needed. R.D. Signature Anne Gaffney, R.D. Date August 10, 2016
The Top 8 Allergens
https://www.youtube.com/watch?v=adjfe1sp4fw
What is Gluten? Protein found in wheat, barley and rye A natural ingredient in foods Gluten gives breads and baked goods their light and airy texture Gluten is found in most cereals, breads, pastas and baked goods Traces can also be found in salad dressings, sauces, seasonings, canned foods, and even alcohol.
Gluten Illnesses Illness Description Treatment Celiac Disease autoimmune disorder Gluten-free diet damage to villi in the small intestine Gluten Sensitivity An allergy to gluten does not have the intestinal damage as celiac. Gluten-free diet Gluten Intolerance some of the common symptoms of celiac disease do not test positive for celiac disease or for a wheat allergy. Gluten-free diet
Is a Gluten-Fr c ee diet for you? A Gluten Free diet is a necessary diet for those who have Celiac Disease or Gluten Sensitivity or Gluten Intolerance. The Gluten Free diet has also become a popular diet for consumers in recent years Weight loss Healthy diet
Top 10 ingredients in Gluten Free Foods 1. Rice Flour 2. Potato Starch 3. Corn Flour 4. White Rice Flour 5. Sugar 6. Tapioca Starch 7. Brown Rice Flour 8. Corn Starch 9. Pea starch 10.salt
www.foodallergy.org
SHAPE NUTRITION WONDERS SHAPE Nutrition Program Meeting August/September, 2017 Candy Flink, K-6 ELA Consult Coach
Norms Be present Be patient Be flexible
EGUSD Strategic Goals #1 and #2 High-Quality Classroom Instruction & Curriculum All students will have access to standards aligned curriculum and receive high quality instruction to promote college, career, and life readiness and eliminate the achievement gap. Assessment, Data Analysis, & Action All students will benefit from instruction guided by assessment results (formative, interim and summative) and continuous programmatic evaluation.
Objectives Provide information and resources that support nutritional studies using CA Wonders Provide resources for research and writing projects that center on nutrition issues
Kindergarten
Kindergarten
First Grade
Second Grade
Third Grade
Fourth Grade
Fifth Grade
Sixth Grade
Harvest of the Month Produce Kits 871 classrooms 6,259 kits About 800 classrooms or 20,000 students per month September October November December January February March April May June Corn Pumpkin Apples No Delivery Oranges Root Vegetables Potatoes Cucumber Plums Summer Squash
Harvest of the Month
Harvest of the Month - Workbooks
Wheelbarrow Gardens
In Spring 2017 20 EGUSD Schools Participated Accepting applications for 2017 Fall Youth Fitness Program which starts the week of October 16. Application deadline September 15 www.runninforrhett.org/youth-fitness-program/grant-application/ Coach stipends range from $100-$250 depending on the size of the group.
Resources Ag in the Classroom http://learnaboutag.org/resources/table_fruits.cfm
Resources http://blogs.egusd.net/fns https://learnaboutag.org http://www.foodday.org www.runninforrhett.org https://app.gonoodle.com
Thank you for making nutrition a priority in your classroom
On the way out... For All Drop off your evaluation For Non-Network Sites Turn in your HOTM order form Pick up HOTM poster