Articles in this issue:









A Note from Sandra

First of all, I send you best wishes for safe and healthy holidays!

I wish as I write this that I had an answer for when the new NSLP/SBP meal patterns will come out. At the recent national meeting for state agency personnel, I heard everything from December to February, but most seemed to believe it would be January. Other than the changes based on recent Congressional action, the advice has continued to be to work towards the proposed meal patterns which closely mirror those in the HealthierUS School Challenge. We also have not received any solid information on the certification of menus for the extra six-cent reimbursement. A proposed regulation is expected in January for that, also. Both regulations are in clearance process at USDA.

It was also stated that the menu plan for the Child & Adult Care Food Program will be revised; however, this is a couple of years out and will be carefully studied as there is not currently a planned increase in reimbursement for the CACFP meals.

One of the big changes we expect will be the increased quantities of fruits and vegetables, with specific items to be included each week.

First of all, review your menus to be sure you are including those items periodically, and increase the frequency gradually, if needed, to get to the weekly frequency for dark green and orange vegetables as well as legumes. As noted in the November bulletin, food service personnel have shared many ideas of common foods that include legumes. The orange vegetables have a more limited number of products, but you can certainly change up how they are offered. Carrots can be carrot sticks, mini-carrots, carrot coins, cooked carrots, carrot salad, etc. There are other orange vegetables; I just used that one as an example. If you do not serve squash now, consider offering it as a choice on the menu to introduce it. Other orange vegetables include sweet potatoes and pumpkin, though pumpkin is not very common in this area to be served as a vegetable – we think of it in terms of pumpkin pie, pumpkin bars, etc., which do not meet the requirement. Dark green vegetables could be offered alone or in combined dishes. Start adding some dark green lettuces to your salad now if you have not done so already. Spinach is growing in popularity as a salad green either alone or in combination with other greens.

Secondly, review the menus for quantities. Work to increase the quantities gradually for the rest of this year so that you don’t have to make a leap from ¾ cup combined fruit and vegetable at lunch to the full cup vegetables and full cup of fruits offered daily at the high school level next year. The quantities for K-8 levels are smaller. The gradual increase will help students adapt and have less plate waste.

Third, check your attitude. Are you positively promoting these fruits and vegetables to children and encouraging them to taste different items? We help set the tone for their acceptance. If you are introducing a new item, consider offering it as an extra and do small serving sizes so they get a taste without being overwhelmed by a large serving.

We know there are challenges to this process. Please feel free to contact us when questions and concerns arise, to share your successes, and seek/share advice that you and your counterparts come up with to resolve the problems. The shared wisdom of all is how we will get through.




Back to Top




Child Nutrition Institute 2012

CNI Save the date—the 48th annual South Dakota Child Nutrition Institute will be held June 17-June 22, 2012 in Sioux Falls at the Augustana College campus. Registration information will begin arriving in school mailboxes at the beginning of February. An online registration option will again be available this year. All tracks are:
• 5-day courses
• Qualify for continuing education credits from the School Nutrition Association All tracks have a size limit and will be filled on a first come, first serve basis. Track descriptions and options will be available in the February newsletter.

Back to Top




Eligibility Manual for School Meals Updated

The Eligibility Manual for School Meals: Federal Policy for Determining and Verifying Eligibility has been updated and is now available at http://www.fns.usda.gov/cnd/guidance/default.htm. There are two versions (the second highlights all changes from the 2008 manual). The manual has been sent to all Authorized Representatives. If you have not received your copy, please contact the CANS office.

This manual replaces the Eligibility Guidance for School Meals Manual issued in January 2008. This updated version reflects changes made since that time as a result of final and interim regulations, legislation and policy implementation memoranda required by the Healthy, Hunger Free Kids Act.

Direct any questions to CANS at (605) 773-3413.

Back to Top


USDA Food Distribution Update

There will be no deliveries on Monday, Jan 17, Martin Luther King Day.

Survey
We will be looking at the 2012-13 school year ordering in the next few weeks. Please watch your email for a survey notice from Sandra Kangas. We are working on a new software program that will utilize our survey information for the upcoming school year. As we see the new program in action we will keep you posted on what you will be expected to do.

A note from Pam:
If you do not receive the processed items as shown on your invoice, please mark that on the invoice and fax it to 605-773-6846. I will make the corrections and fax a corrected invoice back to you. Thank you.

Manifests
- Remember to keep your Manifest and Invoices to reconcile with the year-end history report that is sent out in July.
- Comparing the actual invoices and your manifest is the easiest way for you to verify what you have received during the year.

Notice
- Return your manifest to Pam within 48 hours of receiving your delivery. This will acknowledge your delivery and verify you have received the correct quantities of each commodity you had ordered.
- If we do not receive your manifest we cannot adjust your invoice and order form. If you do not receive something and we are not notified you will still be charged for the item.
- You will also need to let us know if you did not receive all of what is listed on your processing invoice.
- With the order errors that have occurred in the past few months, you are the first line of defense. Due to USDA orders being backordered, availability of product at Nordica Warehouse and the state ordering system; you are the person who will catch the error and let us know so we can correct it if possible.

Entitlement Information
The entitlement has been updated with the latest figures from USDA. Average Daily Participation (ADP) will be updated according to last year’s meals served. Please check your ADP on the order blank that will be sent on or about January 5th. If it is not correct according to last year’s meals claimed, email Mark. If you have reached 100% of your entitlement, you will not receive an order blank.

Warehouse Contract - Nordica Warehouses, Inc. has once again received the contract for storage of USDA Foods for the State of South Dakota.
- Storage fees are paid by our office for public schools. Private and tribal agencies are responsible for storage payments.

Department of Defense (DoD) FFAVORS DoD has notified CANS that each school has been set up with a new account allowing the school to purchase fresh produce through DoD. If the school has entitlement, the process will remain the same. If the school has fully utilized their entitlement, the school can continue to purchase fresh produce but will be sent a bill for the amount they have purchased. If you have questions about purchasing without entitlement please contact Karen Kenton.
Contact DoD Customer Specialist Subsistence Customer Operations Denver Division/NW Region: Karen Kenton 303-961-1235; fax 303-278-7045, email Karen.Kenton@dla.mil if you have problems with quality of produce or errors with your order.


Back to Top




CACFP

Building for the Future with the CACFP


The National Child Care Information and Technical Assistance Center (NCCIC) Library

The NCCIC Library collection contains over 20,000 summaries and availability information for published documents of interest to policymakers, administrators, practitioners, researchers and other members of the child care community. Links to full-text publications about child care and school-age issues are provided when available. If you go to their library search page you can search their library resources whenever you would like. The NCCIC Library can be found at: http://nccic.acf.hhs.gov/library/index.cfm?do=oll.search

Mealtime Memo for Child Care

The November 2011 issue of Mealtime Memo for Child Care, the monthly newsletter that includes menus, recipes, and activities related to child care, is now online. In this issue of Mealtime Memo you will find information on how to:
• Determine a food budget, beginning with the end in mind
• Use Cycle Menus
• Make a grocery list
• Compare pricing between food items by using unit pricing
• Look at convenience and processed foods you purchase
• Use coupons and sales for items you normally purchase
• Read the Nutrition Facts Labels and compare food items to get the best deal on nutrition

Cost Effective Shopping for Child Care

Back to Top



Verification Form 742SD Due December 15, 2011

Last Reminder to get your Verification form 742SD submitted to the CANS office by December 15, 2011. Fax to (605)773-6846 or email to shar.venjohn@state.sd.us.

Back to Top



Time to Start the Summer Food Planning

Community groups may be gathering for the end of year celebrations and starting the 2012 program plans. It isn’t too early to start conversations about who might be willing to sponsor a summer feeding program or a sponsor may start talking with potential site managers.

Information on summer feeding programs will be available online and advertised February 1, 2012 and registration for training will be due February 24, 2012.

Mark your calendar for these training dates:

March 13, 2012 – NSLP Seamless Summer Webinar
March 14, 2012 - Summer Food Service Program Prior Successful Sponsor Webinar
March 21, 2012 – New or Perspective Sponsor Summer Food Service Program Administration Workshop
(Office staff/Authorized Representative), Pierre, SD
May 8, 2012 – Summer Food Service Program Operation (Foodservice workers) Training, Pierre, SD

New or renewal agreements for summer feeding programs due: April 6, 2012

For more information contact: Julie McCord, Program Specialist, (605) 773-3110 or Julie.mccord@state.sd.us

Back to Top



Fresh Fruit and Vegetable Program Update

Second allocation letters were sent out at the beginning of December for each participating site on the FFVP. Signed copies of the FFVP addendums were mailed to the authorized representative along with the second allocation letter—please save it and keep it in your FFVP file. Contact Sami if you have any questions or concerns.

FFVP Non-Allowable Costs
Page 14 of the FFVP handbook includes a list of items not allowed on the FFVP—therefore, they are not reimbursable. Remember, these items include:
• Processed or preserved fruits and vegetables (i.e., canned, frozen or dried)
• Dip for fruit
• Fruit or vegetable juice
• Snack type fruit products such as fruit strips, fruit drops, fruit leather
• Jellied fruit, trail mix, nuts, cottage cheese, fruit or vegetable pizza, smoothies
• Fruit that has added flavorings including fruit that has been injected with flavorings
• Carbonated fruit
• Most non-food items, except those allowed under administrative / operational costs

If you have not done so already, please complete the FFVP 2nd allocation budget form. The budget tracking form can be found on the FFVP website http://doe.sd.gov/cans/ffvp.asp
• On the right hand side of the screen under the FFVP logo is the heading DOCUMENTS
• Under DOCUMENTS, there is a link for Budget Tracking Forms, click on the link and the budget form will appear.
• If you have questions about the process please call Sami at 773-2977

FFVP Equipment and Small Supplies
Again, please review the information in the FFVP handbook on what costs are allowable and those that are not in regards to equipment and small supplies. A written justification is required to be submitted and approved by Sami before any small equipment or supplies can be purchased. If you have questions or concerns please call Sami and discuss items you are considering purchasing including cutting boards, apple corers, paring knives, carts etc.

Try these!
Apples, bananas, carrots, apples, oranges, celery. If your FFVP School’s menu looks similar to this—consider adding a new fruit and vegetable to your menu this month.

The Fruit and Veggies Matter December fruit of the month is a kumquat. Kumquats can appear in markets from October through June. Considered a winter fruit, their golden color is a welcome site. Select fruits that are firm, not soft. Because of their skin, they tend to spoil more easily than thicker skinned fruits such as oranges. The entire kumquat can be consumed in a bite or two. Because of their size and color, they are also a great addition to salads. Be sure to wash the kumquats before serving, though. Other fruits you may want to try this month include sapotes, ugli fruits, pepino melon, and cherimoyas.

The December vegetables of the month are beets. Beets used to be only found in salad bars in canned form, but with the culinary winds changing, this root is now commonly seen in stateside grocery stores everywhere. This root vegetable like its turnip cousin has two parts—the edible root and the edible green leaves. There are too many varieties to list here, but with more than one type of beet to choose from, why not try one of each if you get the chance. This versatile vegetable can be eaten raw, baked, steamed, pickled, and served as a condiment or alongside soups and entrees. As always, just make sure to wash and scrub the beets before cooking. Beets peel the best after cooking, so be sure to wear disposable gloves to minimize red stains on hands.

To find more ideas for new fruit and vegetables, visit the Fruits and Veggies Matter website at http://www.fruitsandveggiesmatter.gov/month/index.html#Previous.

Back to Top



Food Service Related Listservs

What is a listserv and why should I care?

A listserv is something you subscribe to in order to receive emails from a group. It takes action on your part to subscribe and you can unsubscribe from the group. You can pose a question to the group or pass along relevant information. Maybe you want to know who has had to work on remodeling the kitchen, or you found a great technique for cooking whole-grain pasta that you want to pass along to others. You can follow the instructions to mail to the others on the listserv. They can respond and all can see the information. Keep the information relevant and professional.

The advantage of the listserv is that you can easily email a particular group and you do not have to keep all these contacts in your mailbox. You do not have to have a K12 address to sign up to be part of the K12 listserv.

To sign up for the food service-related listservs, go to http://www.k12.sd.us/. Look in the upper left under email services for K-12 Listservs. Scroll down to Food Service. There are three to choose from: director’s council, NOI, and managers. Click on whichever one(s) you want. It tells you how to subscribe, unsubscribe, and to post a message.

Back to Top



HealthierUS School Challenge (HUSSC) Mini Grants

Child and Adult Nutrition Services have received funding to assist schools in applying for the HUSSC award. The HealthierUS School Challenge is a voluntary initiative established in 2004 to recognize schools participating in the National School Lunch Programs that created healthier school environments through the promotion of nutrition and physical activity. There are four levels of awards. Each level has a monetary incentive. Gold with distinction is $2000. Gold is $1500. Silver is $1000. Bronze is $500. The application explains what is required for each level.

Most schools meet the criteria for the recognition but run into the barrier of staff not having time to coordinate team efforts, pulling all the paperwork together, and filling out the application. In order to help schools overcome barriers to completing the application process, CANS is offering a Team Nutrition mini grant for up to $500 to help school districts offset costs incurred in the application process.

The mini grant requires schools to submit their menus to CANS for review a minimum of 30 days prior to serving. The menus will be reviewed by CANS staff to insure they meet the HUSSC criteria. After the menus are served a complete application should be submitted to CANS with the mini grant application. A specific criterion for the mini grant is on the SD Team Nutrition webpage page.

If you have questions about the HUSSC application process or the mini grant contact Jean Schuurmans (605)773-6026 or Mary Kirk (605)773-4718.

Back to Top




Are You Enrolled as a Team Nutrition (TN) School? It’s Free to Join!

Becoming a Team Nutrition school helps focus attention on helping students learn to enjoy healthy eating and physical activity. New TN schools receive a resource kit of materials to help plan and carry out nutrition education activities for students and families. As USDA develops new TN materials, they are mailed to the TN school leader listed on the TN school enrollment form.

The following are reasons you may want to consider becoming a Team Nutrition School:
1. Eligible to be awarded Team Nutrition mini-grants to help promote nutrition.
2. Receive a large Team Nutrition banner to display in your school to help promote that you are working to create a healthy environment for the students at your school.
3. Automatically receive a sample of new items from USDA such as lesson plans, posters, toolkits, and brochures when they become available. Additional copies can be ordered at no charge.
4. Eligible to receive other free resources available only to Team Nutrition schools.
5. Eligible to apply for the HealthierUS School Challenge.

It is free to join the team. Even if you find your school is a TN school, you may need to update the names of those listed as TN school leader, school principal, or school food service manager.

There is a new form available for enrolling and/or updating your information. The form can be completed online and is located at: http://healthymeals.nal.usda.gov/hsmrs/TN_Enrollment_Form/enrollment.php

In order for us to keep our Team Nutrition files current in CANS, please fax a copy of your completed enrollment form to Mary Kirk, Child Nutrition Program Specialist, CANS, at (605)773-6846. When we receive your enrollment information we will add you to the list to receive the electronic SD Team Nutrition newsletter.

Back to Top




Handling Leftovers Safely

Leaving food out at an unsafe temperature is one of the main causes of foodborne illness. Safe handling of leftovers is very important to reducing foodborne illness. Follow these USDA recommendations for handling leftovers safely - whether from a restaurant or home cooked.

- Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, leftovers must be refrigerated within two hours.

- Throw away any hot or cold leftovers that have been left out for more than two hours at room temperature (one hour when the temperature is above 90 °F, such as at an outdoor event).

- To prevent bacterial growth, it's important to cool hot food rapidly to the safe refrigerator-storage temperature of 40° F. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness.

- Cut large items of food into smaller portions to cool. For whole roasts, turkey or hams, slice or cut them into smaller parts.

- Hot food can be placed directly in the refrigerator, or it can be rapidly chilled in an ice or cold water bath before refrigerating.

- Cover leftovers, wrap them in airtight packaging, or seal them in storage containers. These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.

Reheating Safely Stored Leftovers

- Leftovers can be kept in the refrigerator for three to four days or frozen for three to four months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

- When reheating leftovers, be sure they reach 165° F. Use a food thermometer to check the internal temperature of the food. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.

- Thaw frozen leftovers safely in the refrigerator, cold water or the microwave oven. When thawing leftovers in a microwave, continue to heat it until it reaches 165 °F as measured with a food thermometer.

- Any leftover "leftovers" thawed by the cold water method or in the microwave should be reheated to 165 °F before refreezing.

- http://www.fsis.usda.gov/food_safety_education/ask_karen/ In a real hurry? It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short. Source: U.S. Department of Agriculture | Nov 25, 2011

Back to Top




Online Food Buying Guide Calculator Now Available

The National Food Service Management Institute and Team Nutrition have developed an online calculator to be used with the USDA Food Buying Guide for Child Nutrition Programs (FBG). The interactive and simple to use calculator allows child nutrition professionals to build shopping lists of foods from the FBG and determine how much of each item to purchase to provide enough servings for the children in their program.

You can find the online calculator by visiting: http://fbg.nfsmi.org/.

Back to Top




Farm-to-School

The first annual South Dakota Local Foods Conference was held in Huron on November 11th and 12th where a variety of South Dakota’s local fresh fruit and vegetable growers attended to share their experiences. High tunnels, Youth and Community Gardening, Food Safety, Farm to School, Community Supported Agriculture, Value Added Products, and Good Agriculture Practices (GAP) were among the topics discussed.

As school food service directors and employees, food safety is always a concern and is a high priority to providing safe meals for students. When purchasing products from a local grower for any of the Child Nutrition Programs, it is important to know what food safety considerations should be addressed with the local farmer. Many South Dakota local farmers are aware of GAP, but most have not actually taken the steps to pursue GAP certification (it is not a state or federal regulation). Although farmers are not required to be GAP certified, schools should look for farmers practicing GAP principles and those that have a food safety plan in place to evaluate chemical, microbiological, and physical hazards that would reduce the opportunity for those hazards to affect the safety of the product. However, schools should consider requiring farmers to maintain product liability insurance before they would consider purchasing food items from them.

Self-assessments or the use of an agricultural handling checklist can help guide school food service directors in their discussion with local farmers. An example of a GAP checklist can be found at http://www.uvm.edu/vtvegandberry/GAPS%20short%20checklist.pdf. If you have any further questions regarding farm-to-school, please contact Sami Beilke at (605)773-2977.

Back to Top


Center for Disease Control (CDC) Guide for Sodium Reduction in the School Environment Now Available

Excessive sodium intake increases blood pressure. Data show that sodium reduction lowers blood pressure in children and, if sustained over time, translates to reduced blood pressure in adults. High blood pressure is a leading cause of stroke, coronary heart disease, heart attack, and heart and kidney failure in the United States, all of which contribute to death, disability, and disparities as well as the rising costs of health care. Because high blood pressure is a leading risk factor for cardiovascular disease, preventing the gradual rise in blood pressure during childhood and adolescence through dietary interventions such as sodium reduction could result in substantial health benefits as children enter adulthood.

Reducing sodium intake among the U.S. population in general is a high public health priority. As part of a broader national effort, CDC developed this Guide to support your work in providing more healthful diets for children and promoting healthful habits. Under Pressure: Sodium Reduction in the School Environment is the first in a series of venue-based guides offering strategies for sodium reduction in various settings.

Back to Top


Grant/Loan Source - USDA Rural Development Community Facilities Program

Are you in a community of 20,000 or less? Are you looking to upgrade a school, food distribution, or community facility? If so, you will want to check on this potential grant/loan source from US Department of Agriculture. This information came in a letter from Kevin W. Concannon, Under Secretary of USDA Food, Nutrition, and Consumer Services.

Nothing is more important than the health of our children, and school meals are a central part of the effort to promote better nutrition and build healthy eating habits that can last a lifetime. But we know that making changes in school meals requires an investment of time and resources. The United States Department of Agriculture is working closely with States, and school districts to improve the nutrition quality of school meals. One consistent challenge that we have seen in schools is the need for updated cafeteria equipment, modern meal preparation facilities, and other physical resources to support these efforts.

To help address this challenge, USDA has a source of funds that can help schools achieve needed upgrades to equipment and facilities – the Department’s Rural Development Community Facilities Program. This program can serve as an additional resource to improve the quality of school meals- including the use of locally, or regionally grown products - by providing loans and grants for the construction, acquisition, or renovation of community facilities or for the purchase of equipment for community projects.

Local governments, non-profit organizations, and State and Federally-recognized Indian tribes working on projects in rural areas (no more than 20,000 residents) are all eligible to apply for these funds. In the past, funds have been used to renovate cafeterias and food service facilities; purchase food preparation and storage equipment; add refrigeration units for fresh fruits and vegetables, and establish a school organic vegetable garden and fruit orchards.

When making Community Facilities funded grants and loans, USDA requires that the community as a whole, rather than a private, commercial enterprise, will benefit from the project. USDA looks for strong ties between the organization applying for resources and the rural area in which the resources will be used. Both Community Facilities loans and grants are competitively scored. However, Child Nutrition Programs operating in small, low-income communities may be eligible for a higher percentage of grant funding or loans.

We encourage interested parties to work with their local USDA Rural Development office to learn more about how the Community Facilities Program can provide them with additional resources to support their efforts to improve the quality of foods served in school. For more information, please see the attached Rural Development’s Community Facilities Program (SP01_CACFP01_SFSP01-2012) memorandum published on October 6, 2011.

This program will offer a useful strategy for many schools as they make nutrition infrastructure improvements. Working together, we can make these changes happen to feed every child, in every community across America, the nutritious food they deserve.

The USDA memo regarding the Rural Development’s Community Facilities Program at http://www.fns.usda.gov/cnd/Governance/policy.htm, Memo 01-2012 contained the following information on Community Facilities Programs:

Community Facilities Program
The Community Facilities (CF) Program supports the success of rural communities by providing loans and grants for the construction, acquisition, or renovation of community facilities or for the purchase of equipment for community projects. Among other things, these facilities can improve access to high-quality and affordable local foods.

Who is eligible to apply for CF loans and grants?
Local governments, non-profit organizations, and State and Federally-recognized Indian tribes are all eligible to apply for funds to finance “essential community facilities.” Applications must be for projects in rural areas (defined as areas with no more than 20,000 residents).

What is a Community Facility? How does this program relate to agriculture?
The uses of CF funds are limited principally by the requirement that the project be for the benefit of the community as a whole rather than for a private, commercial purpose. To help ensure that a facility under the control of a non-profit organization will carry out a public purpose and continue to serve rural communities, USDA looks for strong ties between the organization and the rural area in which it is located. Such ties might be evidenced by a local board membership base or funding from the local government or community.

The CF program finances many types of facilities and equipment that facilitate distribution and marketing of local foods. Projects that support local and regional food systems that may qualify for CF funding include, but are not limited to, the following:
- Farmers markets
- Community kitchens and food distribution centers
- Facilities and equipment used by not-for-profit food distribution networks
- School cafeteria renovations and equipment
- Community food banks

What are Loan and Grant Amounts?
Loan amounts vary widely depending on the project. Grants, which are available for projects in communities with smaller populations and lower median household incomes, are usually highly leveraged with other loan and grant awards.

How do I apply?

All applications for CF projects are filed and processed in the local USDA Rural Development Office for the project location. Applications are accepted on an ongoing basis and are subject to funds availability. Contact your Local Office either by telephone or through our website to obtain more information on how to proceed with your loan or grant request. The locations and contact information for Local Offices can be found at www.rurdev.usda.gov/recd_map.html. For more detailed information about eligibility, loan rates and terms, and security requirements, you can also visit our website at http://www.rurdev.usda.gov/HCF_CF.html.

Back to Top


USEFUL LINKS

Check out the useful links below to keep updated on healthy practices in your child nutrition programs. Consider bookmarking them on your computer for easier access.

Child & Adult Nutrition Services
Webpage
Nutrition Bulletin
Team Nutrition

USDA – check this site out for the most up-to-date information on program requirements
Webpage
Regulations
Guidance & Resources
MyPlate


Coordinated School Health – Working partnership between the SD Departments of Education and Health to coordinate programming to improve the health and educational outcomes of young people.
Webpage
News Infused e-newsletter

School Nutrition Association of SD (SNASD)
Keep abreast of what is happening in the State Association by visiting the SNASD website and newsletter
Website
Newsletter

Fuel Up to Play 60 – Check out this website for resources on healthy eating and physical activity ideas promoting school wellness along with opportunities for obtaining monies for your program. Several contests starting now.
Website
E-Newsletter

HealthySD.gov - check out this website for information on living healthy

Back to Top




DOE Homepage   ‏   State Home Pages   ‏   USDA Nondiscrimination Statement   ‏   Disclaimer   ‏   Privacy Policy