Breakfast Menu Cycle Elementary Menu Cycle
Junior/Senior High Menu Cycle
Changes Coming In School Cafeteria Menus
Several changes will be made to School Food Service menus next fall as a result of a new United States Department of Agriculture (USDA) effort to improve the nutritional quality of meals for students. The changes are designed to help combat the problem of childhood obesity by offering different menu items as well as specifying the quantity of each item offered. The changes will continue to meet the nutritional needs of school children, but also aim to increase consumption of fruits and vegetables.
Since all school cafeterias must meet the minimum standards set by the USDA to receive federal reimbursement, the new changes will go into effect in August.
The St. Tammany Parish Public School System has won numerous national awards over the past several years for its School Food Service, and continues to offer reasonably-priced, healthy, well-balanced meals that meet one-third of a student’s dietary needs. The specific changes for 2012-2013 will include the requirement that students receive one-half cup fruit and/or vegetable on their tray to qualify as a full meal. School cafeterias will offer a greater variety as well as increase the serving sizes of fruits and vegetables.
In addition, School Food Services will be limited as to how much meat or meat alternate (cheese, beans, yogurt, etc.) and grains (breads, rice, pasta) they may offer. Previously, they had only minimums to meet, but could offer more. Next year they have to stay within a certain range.
The new regulations will require schools to offer a minimum of one-half cup dried peas or beans every week. As in the past, they will continue to offer whole grain products including rolls, pasta and brown rice.
Every school will continue to offer five menu components (meat, bread, fruit, vegetable and milk) daily. Students are allowed to select three, four or all five components, the goal being to avoid unnecessary food waste. However, every student will be required to take one-half cup fruit and/or vegetable.
“We all know that proper nutrition helps students perform their best, both physically and academically,” said Superintendent W. L. “Trey” Folse, III. A letter will be sent home to parents asking for their help in making these changes successful by encouraging their children to try new foods at home and school.
Questions or concerns about the new food service initiative may be directed to Pat Farris, Supervisor of School Food Services. She may be reached by email (email@example.com) or by telephone (985-898-3376).
To view a Quicktime video of a recent School Board meeting presentation by Ms. Farris on the upcoming changes, please click here. The video may take a while to download.
Click here for a close up view of the Program from the
Employee Appreciation Dinner
The 2011-2012 School Year Award Winners:
Heart of the Program This award is designed to recognize the valuable program contribution of a school nutrition employee who makes a difference at her school and in her community.
Extra Mile Award The Extra Mile Award is presented to one assistant manager who is outstanding in performing the duties listed in the job description and volunteers for extra responsibilities and special projects.
National School Lunch Week, “Lets Grow Healthy” Parish Winners are: Abita Springs Elementary, and also 1st in State, Pearl River High, and also 2nd in State.
National School Breakfast Week, Parish Winners: St. Tammany Jr. High, also 2nd in State, Lakeshore High, also 1st in state.
Louisiana School Lunch Week, “What’s on Your Plate?” Parish winners are: Little Pearl Elementary, also 3rd in State, Folsom Jr. High, also 1st in State, Lakeshore High.
Louisiana School Breakfast Week, Parish winners are: Magnolia Trace Elementary, also 1st in State, St. Tammany Jr. High, also 2nd in State.
Outstanding Nutritional Advisory Council One of the keys to operating a successful school lunch program is knowing your customer. Thanks to the input from our NAC at our schools, we know first-hand what the students want. This year we would like to acknowledge the accomplishment of five NAC groups and their Managers;
Outstanding Food Service Program Schools All schools have put forth a great effort to make their school lunch program a success. These schools did an outstanding job with daily duties, promotions, nutrition education and involvement in the community:
National School Lunch Week Held
Click Here for photos
Healthier Food Choices Goal of "My Plate" Initiative
First Lady Michelle Obama, Agriculture Secretary Tom Vilsack and Surgeon General Regina Benjamin have unveiled the federal government's new food icon, MyPlate, to serve as a reminder to help consumers make healthier food choices.
MyPlate will replace the MyPyramid image as the government's primary food group symbol as an easy-to-understand visual cue to help consumers adopt healthy eating habits consistent with the 2010 Dietary Guidelines for Americans. "The new icon is simple and easy to understand, with more emphasis placed on fruits and vegetables," said U.S. Surgeon General Regina M. Benjamin.
St. Tammany Parish School Services will continue to offer a variety of healthy foods for breakfast and lunch. The new MyPlate will be incorporated into the nutrition lessons during the 2011-12 school year.
For more information, visit www.ChooseMyPlate.gov. Additional resources include: www.DietaryGuidelines.gov and www.LetsMove.gov.
Food Service Award Winners Recognized at Banquet
Awards were presented to five Outstanding Food Service Programs for 2010-2011 recognized by the St. Tammany Parish School Nutrition Association (SNA) at its School Food Service Appreciation Dinner May 20, 2011. Representatives from those programs were congratulated by Superintendent W. L. “Trey” Folse, III, (back row, right), and Assistant Superintendent of Administration William “Bill” Brady, (back row, left). On the front row, from left to right, are Darlene Lee from Fifth Ward Junior High, Conny Yevcinez from Abita Middle School, Shannon Landry from Pearl River High, Cindy Emmons from Brock Elementary, and Michelle Penton from Magnolia Trace Elementary. The event was held at Lakeshore High School.
Two Food Service Field Managers Present Workshops at
Regional "Fuel Up To Play 60" and "HealthierUS" Webinar
Robin Hollingsworth and Angela Jackson, Field Managers, participated in the Southwest Region Fuel Up to Play 60 and HealthierUS School Challenge Webinar, January 25, 2011. The webinar was sponsored by USDA and the National Dairy Council. Robin and Angela made an extensive PowerPoint presentation with dozens of photographs of our students. The goal was to tell school success stories and encourage other school districts to apply for the HealthierUS School Challenge Gold Award. Following their presentation, they answered questions from the attendees.
First Lady Michelle Obama Visits Brock Elementary
To Promotes Childhood Nutrition
First Lady Michelle Obama visited Brock Elementary School in Slidell on Wednesday, September 8, to kick off the next phase of her “Let’s Move!” Campaign to combat childhood obesity. She was greeted by hundreds of students at the school with cheers, songs, smiles, hugs, and handshakes.
During her visit, she spoke to school food service personnel, School administrators, and community leaders. She said St. Tammany Parish public schools have shown great progress in taking the steps necessary to reduce childhood obesity.
She commended those St. Tammany Parish School Food Service Programs which participate in the USDA’s HealthierUS Schools Challenge program. The principals and cafeteria managers of the schools taking part in that program stood with her on the stage at Brock Elementary during her presentation.
Mrs. Obama said that Brock Elementary was not just a school that was dedicated to academic success, not just a school that is a model of determination to rebuild after Hurricane Katrina, but it was also a school that is a model of excellence in teaching children good nutritional habits right from the beginning.
“Brock Elementary is among the very best of the best,” Mrs. Obama stated. “Brock isn’t the only school in this district to win the Gold Award of Distinction honor from the USDA,” she went on to say. “There are 25 schools in St. Tammany that have won the award, and this is an incredible accomplishment. You should be very proud of this honor. Something like this doesn’t happen by accident. It happens because there are principals and food service managers and others who have made a commitment to put a lot of hard work in to make it happen.”
She congratulated Brock and the entire St. Tammany school district, saying, “I can see it in the faces of your children that they are healthy, bright, and energized. There is a difference when kids feel good and invested in a nutritional program such as this. You are all doing a phenomenal job, even with the great challenges you faced. You have been able to rebuild this school and recover from one of the greatest devastations that this country has ever seen. If you can do it here, then all the schools in our nation should be able to do it.”
The Let’s Move initiative began in February and focuses on solving the problem of childhood obesity within a generation, an ambitious goal. “When we are talking about the health and well-being of our children,” she said, “when we are talking about our children’s future, that’s something I think we should be ambitious about.”
Mrs. Obama also outlined the goals and pledged to participate in the President's Active Lifestyle Award program, another part of the effort to reduce childhood obesity.
She urged schools nationwide to take part in the USDA's Healthier US Schools Challenge program, providing better nutrition for students as well as improved physical fitness activities.
After Mrs. Obama's remarks, the USDA presented the St. Tammany Parish Public Schools Food Service Program with a check for $50,000, one of the financial incentives for meeting the program's standards.
From left to right are Superintendent W.L. “Trey” Folse, III,
School Food Services Supervisor Pat Farris, and William
Ludwig, Regional Administrator, Southwest Region, USDA.
CLICK HERE for video of USDA Program at Brock Elementary
Quicktime Video Player Software Required
In 2005 Cypress Cove Elementary in Slidell was given the very first USDA Gold Award in the HealthierUS Schools Challenge program. Within a year, every elementary school in the parish was recognized for having achieved the USDA Gold Award level.
Regarding the fight against childhood obesity, Superintendent W. L. “Trey” Folse, III, stated that the School System’s Food Service Program continues to be a beacon for nutritional excellence. “It’s a great example of how administrators, students, parents, and school food service personnel can work together to make the Go, Grow and Glow motto a healthy reality for all,” he said. Folse also said that he was pleased that Brock Elementary was again recognized for its many accomplishments.
USDA’s HealthierUS School Challenge (HUSSC) is a voluntary national certification program that recognizes excellence in nutrition and physical activity. The Challenge is designed to bring schools closer to compliance with the Dietary Guidelines for Americans and the Institute of Medicine’s (IOM) recommendations for school meals and foods in schools.
Click here for an MP3 file of Mrs. Obama's speech.
School Food Services Continue
to Receive USDA Honors
Twenty five public schools in St. Tammany Parish have been awarded the HealthierUS School Challenge Program’s highest level of recognition for excellence in food service and nutrition. The HealthierUS School Challenge (HUSSC) is a voluntary initiative established in 2004 to recognize those schools participating in the National School Lunch Program that have created healthier school environments by meeting specialized program criteria.
Schools have the opportunity to become certified as Bronze, Silver, Gold, or Gold Award of Distinction Schools, depending on meeting certain criteria ranging from development of a wellness policy and promoting physical education to limits on sugar and salt in the meals served. A key component is nutrition education, where students learn about the food pyramid, whole grain foods, and the importance of vegetables.
Food Services Supervisor Pat Farris was notified by the United States Department of Agriculture this week that the schools named below had met the criteria for the “Gold Award of Distinction” for their meal preparation, nutrition instruction, and physical activity programs: Abita Springs Elementary, Abney Elementary, Alton Elementary, Bayou Woods Elementary, Bonne Ecole Elementary, Brock Elementary, Chahta-Ima Elementary, Covington Elementary, Cypress Cove Elementary, Fifth Ward Jr. High, Florida Avenue Elementary, Folsom Elementary, Honey Island Elementary, Lee Road Jr. High, Little Pearl Elementary, Lyon Elementary, Madisonville Elementary, Magnolia Trace Elementary, Mandeville Elementary, Marigny Elementary, Pontchartrain Elementary, Riverside Elementary, Sixth Ward Elementary, Whispering Forest Elementary, and Woodlake Elementary School.
Cooks for Kids Video Shot at Cypress Cove Elementary
An educational television segment that showcases healthy cooking for children filmed a "best practices" video at Cypress Cove Elementary School in Slidell November 7. The segment focuses on local school cafeteria preparation of a regional favorite, gumbo made with a greaseless brown roux.
Videos were shot of food preparation, students in lunch lines and the dining room, and interviews with students, Principal Lisa Dial, and Food Service Manager Robin Blakeman, and Food Service Supervisor Sylvia Dunn. A nutrition education class, physical education class, and general campus shots were also video-taped for the project.
The purpose of the program "Cooks for Kids: Healthful Cooking Across America" is to address the problem of childhood obesity by offering ideas for healthier food preparation through school food service departments. Food service employees are the primary audience for the videos being produced. The end result of videos such as this is to inspire foodservice staff to prepare and serve nutritious and appealing foods in child nutrition programs. Teaching healthy food habits that will carry the wellness message into the home is a goal of the thirty-minute showcase of recipes, techniques, and practical solutions that schools can adopt to prepare healthier and tastier meals.
The new program is being put together by the National Food Service Management Institute (USDA).
Cooks for Kids Video Shot at Cypress Cove Elementary Wins Award
An educational television segment that showcases healthy cooking for children filmed at Cypress Cove Elementary School last year has won a Clarion Award from the Association for Women in Communications.
The "best practices" video entitled "Cooks for Kids" was part of a series being put together by the National Food Service Management Institute (USDA) and was created by Running Pony Productions out of Memphis, TN. It won in the category of Educational, Informational or Training Video Production - Longer than 15 minutes.
The Cypress Cove segment focuses on local school cafeteria preparation of a regional favorite, gumbo made with a greaseless brown roux. Videos were shot of food preparation, students in lunch lines and the dining room, and interviews with students, Principal Lisa Dial, Food Service Manager Robin Blakeman, and Food Service Supervisor Sylvia Dunn.
Additional video was shot of a nutrition education class, physical education class, and general campus views at Cypress Cove Elementary.
The purpose of the program "Cooks for Kids: Healthful Cooking Across America" is to address the problem of childhood obesity by offering ideas for healthier food preparation through school food service departments. Food service employees were the primary audience for the videos being produced. Teaching healthy food habits to children that will carry the wellness message into the home is a goal of the thirty-minute showcase of recipes, techniques, and practical solutions that schools can adopt to prepare healthier and tastier meals.
The Clarion Award honors excellence across all communication disciplines, with judging based on substance, style, originality and achievement of objective. The award will be presented on October 17 at the 2009 AWC National Conference in Seattle, WA. This year the competition drew nearly 500 entries, and 97 Clarions were awarded in a variety of categories.