Transcript Managing Menu Curveballs - School Nutrition Association

Managing Menu Curveballs
Allergens, Special Diets & Ethnic Diversity
Peggy Eller, RDCD
Nutrition Services Coordinator of Hudson School District (Wisconsin)
Jean Ronnei, SNS
COO Saint Paul Public Schools , Former Nutrition Services Director
SNA Vice President
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Hudson, Wisconsin
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Hudson Student
Demographics
•
Students
– 5600 enrollment at 6 elementary, 1 MS, 1 HS
– 15% F/R eligible
– 8% Minority Students
– Satellite to 2 private schools
– “Closed” Campus
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Saint Paul, Minnesota
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SPPS Student Demographics
• 39,000 students
• Students speak more than
100 languages and dialects
• Approximately 33% of
students are English
Language Learners
• Approximately 4,000
students are new to SPPS
each year, 2,000 at the
secondary level
• 73% of students are eligible
for free or reduced-price
lunch
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Ethnic Dishes
Chicken Suqaar with Vegetable Rice- Partnered with
representatives from the Somali community to develop and
re-tested with a Somali parent group to ensure its cultural
authenticity after being scaled up for production
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Ethnic Dishes
Thai Sweet & Sour
Chicken- This recipe was
originally provided to us by
local chef at True Thai
Restaurant. While it is a
peanut-free dish, it captures
all of the wonderful flavors of
authentic Thai cuisine.
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Ethnic Dishes
Coconut Chicken over Brown Rice- Developed to
appeal to our district’s new, fastest growing ethnic
group, the Karen; included turmeric, sweet potatoes,
coconut milk… delish!
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Ethnic Dishes
Tips for trying new dishes:
-Ask parents, community, and students to submit recipes
-Post pictures, make marketing materials, have the principal
announce a taste test during the morning announcements…
-Have student ambassadors! Have students help prepare the
dish or hand out samples
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CURVEBALL…
•My staff tells me that the kids do
not like the new ethnic food…
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School Taste Tests
Have the students try it!
•Post signs the day before to get
students & staff excited
•Serve up sample cups in the lunch line
•Allow students to vote with their
sample cup
Students are full of opinions and ideas
for how to improve upon the sample!
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Open Houses, Parent Fair,
Community Events
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Foodservice DirectorBest Special Event Concept
“Parent Night at the Nutrition Center takes the mystery out of school food”
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Special Diets
•Food Allergies
•Food Intolerances
•Special Dietary Needs
•Gluten Free
•Modified Textures
•Renal
•Metabolic Disorders
•Controlled
Carbohydrates/Diabetic
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CURVEBALL…
•You receive a special diet
statement signed by a Traditional
Naturopath for a gluten free,
casein free diet.
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Special Diets
2320 Special Diets (5.9% of student
population of SPPS)
•228 lactose intolerance
•808 at risk for anaphylaxis
•57 controlled carbohydrate
•51 gluten free
Special Diets (5.2% of student
population of Hudson School
District)
•3% food allergies/ intolerances
•1.5% Metabolic Disorders
(primarily Diabetes)
•0.7% gluten free (Celiac Disease)
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CURVEBALL…
•You receive a legal “cease and
desist” letter from the Food Allergy
and Anaphylaxis Network
regarding your breakfast in the
classroom program.
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Food Allergies- Top 8
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Food Allergies
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CURVEBALL…
•You receive a handwritten note from
a parent saying that a nonanaphylactic food allergy has been
outgrown and the child should now be
allowed to eat the previously offending
foods at school.
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Special Diets
• What is anaphylaxis?
– Serious, quick
reaction
– Can restrict breathing
& circulation
– May cause death
– Considered a
disability
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Special Diets
Food Intolerance
• Definition:
– Adverse Reaction to food
that does not involve the
immune system
• Symptoms:
– Stomach pain & cramps
– Diarrhea
– Gas
– Nausea
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CURVEBALL…
•A parent with a newly diagnosed
anaphylactic peanut allergy
demands that you remove all
peanuts from your menu.
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POS Messages
• Working with Nursing
• Lingo
– FA: Food Allergy
– ANA: Anaphylaxis Risk
– LI: Lactose Intolerant
– GF: Gluten Free
– Low Sodium
– Controlled Carbohydrate
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Other Challenges:
•Field trips (Gluten Free on
the go?)
•Food waste (unfamiliarity
with ethnic or new foods)
•Cultural/Religious dietary
restrictions
(vegan/vegetarian)
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CURVEBALL…
•You are preparing a class’s field trip
lunch and you notice there is a
student with a peanut allergy.
(Assumption: your standard filed trip
meal includes a peanut butter & jelly
sandwich)
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Policies/Getting Legal Involved
•SPPS Policy: Managing Food
Allergies in School
•Partnership with Nursing/student
wellness, principals, and schools
staff
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Hudson Policy
• Provide “allergy-aware” environment
• Do not “ban” foods
• Provide education and supportive community
• Minimize the risk
• Educate staff/volunteers to respond to circumstances
• Provide suitable dietary substitutions where indicated
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CURVEBALL…
•The school nurse asks your staff
if something on the menu for that
day is safe for a student to eat
with an anaphylactic food allergy.
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NutriSliceNew Online Interactive Menus!
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NutriSliceMenu Smart Phone App
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Questions?
Contact:
Jim Hemmen (Director of Nutrition Services)
[email protected]
Angie Gaszak RDN, MPH (Nutrition
Coordinator)
[email protected]
651-603-4950
SPPS Website:
ns.spps.org
Menu:
spps.nutrislice.com
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Questions?
Contact:
Peggy L. Eller, RDCD
Nutrition Services Coordinator
Hudson School District
Phone: 715-377-3717
Fax: 715-377-3718
Email: [email protected]
Hudson Website:
http://www.hudson.edu/sites/faronm
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References
• Minnesota Office of the Reviser or Statutes
– https://www.revisor.mn.gov/statutes/?id=121A.2205
• Accommodating Children with Special Dietary Needs in the School
Nutrition Programs: Guidance for School Food Servide Staff, United
States Department of Agriculture Food and Nutrition Service, Fall
2001
• Food Allergy and Anaphylaxis Network
– www.foodallergy.org
• Anaphylaxis and Food Allergy Association of Minnesota
– http://www.minnesotafoodallergy.org
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Hudson Special Diet Policy
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SPPS Peanut Policy
http://studentwellness.spps.
org/uploads/managing_food
_allergies_11-8-13.pdf
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Hudson Special Diet Statement
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SPPS Special Diet Statement
http://ns.spps.org/uploads/
special_diet_statement.pdf
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Hudson Diet Modification Protocol
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Hudson- Procedures for Preparation of Foods
with Potential to Cause Anaphylactic Response
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