Place:      Auditorium

Time:      5:00 PM to 7:00 PM

Date:      May 12, 2008

Re:         Food Service Symposium Summary

Panel:  Chris Emerson, OPI Nutritionist Specialist, Laura Shelton, M.D., Tim Sinton, P.A.C.,

Wanda Sand, Head Cook School Food Services, Edith Stott, TMC Dietary Manager,

Laura Weir, Teton Co. Public Health Nurse, Jane Wolery MSU Ext. Agent

Attendees:  Approximately 15 (includes two Board members, two teachers, one principal, and four food staff personnel)

Objectives:  1) to identify the characteristics of a quality food service program;

                   2) to identify current issues facing food services programs including appropriate quantity or portion sizes. 

• Mrs. Emerson explained that her agency (OPI) help the schools plan their menus, so they have appropriate foods from all food groups.  They also provide resource ideas to help schools and the community to serve better foods.  Although they do not mandate a fresh fruit/salad bar over seconds of the entrée they do highly recommend it as a best practice.

• Mrs. Wolery presented to the group important facts about portion distortion over the past generations that included the following information:  100 Calories a day will equal 10 lbs difference over one year time; calories have multiplied greatly in foods over the 20 years; we consume more from big packages, whatever the food (mindless eating); it takes 1 hr 20 min to burn 305 calories;

• General thoughts and facts that were generated:
• Appropriate plate size is a 8 ½-9”
• Appropriate portions include half veggies ¼ meat and /14 starch
• deck of cards = 3 oz. -1 serving of meat
• Getting enough protein tides people over from meal to meal
• Peanut butter and jelly sandwiches are sometimes used (for extra $) for children that require more food

• Children are unique and one formula or size of portion doesn’t necessarily meet their needs

• Healthy eating for students is 3 meals a day plus 2 snacks
• Protein is important to sustain students through meals
• Every district that participates in the federal food program has a wellness policy
• Students can eat all they want from the fruit and salad bar
• Pre-packaged food is more expensive and not as healthy…however some pre-packaged food is a part of most food service programs

• A food service program practices should be balanced and meet the needs of the majority.
• Schools need to provide nutritional snacking opportunities…in Choteau Elementary the primary utilizes snack time more than the older grades

• Schools are not supposed to overproduce food…however any extra food is split and offered to the HS that day and the other half is offered to the elementary the next day

Having reflected on the best practices for our food service program Choteau’s current practices meet with the best practices as directed by OPI especially considering other factors such as cost analysis and facility limitations. 

Changes being considered for 2008-2009:

• Employ an individual to keep the fruit and salad bar full as well as to assist students to make healthy choices.

• Allow students to use the fruit and salad bar prior to having finished eating entree meal.
• Increasing efforts to educate healthy eating habits with students (i.e. health fair & health class).